Medieval and Renaissance Banquet Recipes
Amuses bouches au fromage et oignon
Boulettes de viondes mêdievales avec sauce amande et macis
Herbed Crescents with Hermolade Filling
(Amuses bouches au fromage et onignon)
Makes enough for one 10-inch crust
1 1/4 cups all-purpose flour
1/2 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces
1 tablespoon dried thyme
3 cloves garlic, peeled and minced
3 tablespoons ice water
Combine flour and salt in a large mixing bowl. Cut butter into small cubes and work into flour and salt with a pastry blender or with hands untl the mixture resembles a coarse meal. Add thyme and garlic; process a few seconds more. With the machine running, add water little by little, until dough just holds together. Form dough into a flat disk, and wrap in plastic. Chill until firm, at least 30 minutes.
3 cups chopped fresh parsley
1 tsp dried leaf sage
2 T hyssop
½ cup chopped dates
½ cup currants
1/3 cup pine nuts
½ tsp powdered ginger
½ tsp salt
2 packages firm tofu, crumbled
tiny bit of milk
Very slowly sweat diced onion. Add herbs and caramelize. Add rest of ingredients. Blend milk and tofu and add to the mixture. Let sit for at least half of a day so that the tofu soaks in all of the flavors.
Medieval Meatballs with Almond and Mace Sauce
(Boulettes de viondes mêdievales avec sauce amande et macis)
Meatballs were often served between courses as an appetizer for the next course. While this recipe is for beef, you can also substitute pork or any other ground meat that you prefer. Serve these with toothpicks at your own parties to impress your guests, just like the medieval ladies of olde.
For the meatballs:
1 pound ground beef
2 egg yolks
1/4 cup chopped currants
1 Tablespoon sugar
1/8 teaspoon pepper
1/4 teaspoon mace
1/4 teaspoon cloves
1/4 teaspoon cinnamon
1/4 teaspoon salt
4 cups beef broth
1/4 cup red wine
For the sauce:
2 cups almond milk
1 Tablespoon rice flour
3 Tablespoons sugar
1/8 teaspoon mace
1/8 teaspoon cinnamon
Mix your ground beef with the egg yolks, sugar, currants, and spices. Form into small balls measuring about an inch in diameter. Boil broth and wine. Add the meatballs and boil until done; approximately 15 minutes. Remove the meatballs from the broth and set them in a serving dish. Using a separate pan, mix the almond milk, rice flour, sugar, and mace. Bring the mixture to a boil and reduce the heat. Let it simmer over medium until it thickens. Pour sauce over the pumpes (meatballs) until it just coats them. Serve hot.
Truite bio au safran avec amades grillées
Tourte Cacciatore de lapin
Sauce á la cerise
Volailles farcies au citron et aux herbs
Saffron Trout and Toasted Almonds
1 large and 1 small Rainbow Trout
seasoned Plain Flour
1 Red Onion cut into thin rings
100 g roasted & chopped Almonds
300 ml red wine vinegar
100 ml Water
5 Bay leaves
6 Garlic Cloves
½ teaspoon black peppercorn
2 teaspoons coriander seeds
1 teaspoon fennel seed
1 Pinch of Saffron infused in boiling water
½ teaspoon caster sugar
rosemary or Thyme
Salt to taste
Bring the vinegar, water, bay leaf, garlic, pepper, coriander, and fennel seeds to a simmer for 5 minutes, and then add the saffron & sugar, orange, salt & parsley. Next heat the olive oil and fry the floured trout and cook until golden on each side then place in a dish and scatter the onions & almonds and pour over the marinade and leave for a day for up to a week. Serve with toast or crusty bread and wedges of lemon.
One 2 1/4 lb rabbit, cut into 6 to 8 pieces
Salt and freshly ground pepper
3 Tbsp fresh thyme leaves (or 1 Tbsp dried)
1 teaspoon fresh rosemary leaves (or 1/2 teaspoon dried)
1/4 cup all-purpose flour (Wondra flour works great)
2 Tbsp olive oil
1/2 cup chopped onion
2 cloves garlic, minced
2/3 cup chopped mushrooms
3 cups of chopped, very ripe tomatoes (or canned plum tomatoes)
2 red bell peppers, seeded, cut into 1-inch cubes
1 bay leaf
16 salt-cured olives, black or green, pitted
Sprinkle the rabbit pieces generously with salt and pepper. Rub half of the thyme leaves into the pieces, then sprinkle with flour to lightly coat. Heat olive oil in a large skillet on medium high. Place the rabbit pieces in the pan in a single layer. Do not stir. Cook for 2-3 minutes on one side until lightly browned, then turn the pieces and brown on the other side for a minute or two more. Remove the rabbit pieces to a dish to set aside.
Reduce heat to medium. Add onions to the pan, cook for 1 minute. Then add garlic, bell pepper, and mushrooms, cook for a couple minutes more. Add the rosemary and the remaining thyme.
Add the rabbit back into the pan. Cover with chopped tomatoes and bay leaf. Reduce heat to medium low; cover the pan and cook for 35 minutes.
Uncover the pan, add the olives. Increase heat to high and cook for several minutes to boil off excess moisture and reduce the sauce. When the liquid has reduced by half, check the seasoning, add salt or pepper to taste, remove from heat and serve.
Serves 4-5. Serve with rice, pasta, or potatoes.
Stuffed and Roasted Pigeon, Quail, and Chicken Garnished with Rosemary Sprigs and Savory Cherry Sauce
½ cup fresh dill
6 leaves fresh lemon verbena
½ cup dried minced onion
2 tbsp. fresh celeriac leaf
3 cloves of garlic
2 tbsp. fresh thyme
2 sprigs of fresh rosemary
1 tpsp. Fresh oregano (use Hot n Spicy for a bit of bite)
Finely chop all ingredients and add to cooked sausage and bread bits.
Savory Cherry Sauce
1 orange, zested, juiced
1 tsp ground ginger
1 Tbsp soy sauce
60ml (1/4 cup) port (or red wine plus 1 Tbsp sugar)
cups pitted cherries
1 Tbsp cornflourTo make the cherry sauce, place the orange juice and zest, ginger, soy sauce, lemon juice, port and cherries (reserving 2 tablespoons of the juice from the canned cherries) in a medium saucepan over high heat. Bring to the boil, then reduce heat to low and simmer for 5 minutes. In a small bowl or glass, combine the reserved cherry juice with the cornflour and stir into the sauce. Cook for a further minute until the sauce thickens.
Tarta Bianca Renaissance avec eau de rose et gingembre
Coulis de cerises fraiches
Sorbet au cerises
Torta Bianca: Medieval CheesecakeOven 325 degrees. Cook about 1 hour
[since this type of baking would have been done after the bread baking and at a cooler temperature]
Pastry for 10-inch tart dish:
1 1/4 c. flour
1/3 c. sugar (a bit more)
1/2 c. unsalted butter chilled
up to 1/8 c. water as needed
Refridgerate 1-2 hours, then roll out for 9-10" tart pan or press into tart pan.
15 oz. ricotta - well drained (overnight through cheese cloth works well)
7 egg whites
3/4 c. sugar
1 teaspoon ground dried ginger plus almost 1T. fresh chopped ginger
1/4 c. or less unsalted butter softened
4 oz milk (preferably whole milk) if final mixture is too dry add an additional 1-2 oz.
1 T. flour (helps with binding)
Mix well the cheese with the milk. Mix sugar with the egg whites and whisk until well mixed but not stiff. Add to cheese and milk mixture. Add flour and ginger. Mix well. Pour into crust.
Topping add upon removal from oven
2 T. sugar (fine sugar preferably)
1 teaspoon rose water
You may need to stir the filling gently so as to not disturb the crust, a couple times during the baking. The butter tends to float to the top and needs to be reintegrated into the mixture.
Be careful not to let the pie brown. This is a white pie and all efforts need to be made to keep it as white as possible.
Cherry Sauce – Coulis de cerises fraiches
6 cups cherries, pitted
almost 2 c sugar
3 tsp vanilla
4 Tbsp cornstarch
5Tbsp lemon juice
Combine cherries, sugar, vanilla and bring to a low boil. Mix cornstarch and lemon juice and add mixture to sauce—keep boiling until thickened and then let cool.Cherry Sorbet – Sorbet au cerises
5-6 cups cherries, pitted
1 package of Alsa magic sorbet-making powder
Juice of ½ a lemon
Mix together the cherries, Alsa powder, and lemon juice and let macerate for 5-10 minutes (So that the powder is wetted down a bit and less dusty when blending). Using a blender or food processer puree the mixture to the consistency you fancy. Place in plastic containers in the freezer making sure there is room for the mixture to expand.
Vin d’Alsace – Vendanges Tardives – blanc
Bourgogne Chardonnay – blanc
Cahors – Château de Grézels - rouge