Please help me spread the word 🙂
Please help me spread the word 🙂
My Frangipane enthusiasm remains undiminished, and this weekend I decided to play with the flavors a bit. I added a bit of fruit preserves to the bottom of each tart — some quince, some tart cherry — and made the Frangipane with lemon juice and zest. I also went with a very rich modern pastry for the crust, and because I believe in gilding the lily I served them with a dollop of fresh whipped cream. Although it’s not rooted in history, here is the recipe if you’d like to make your own.
Preheat oven to 350F. Mix together the dry ingredients, then cut and rub in the butter until mixture is crumbly (looks like breadcrumbs or coarse wet sand). Add the water and mix gently to bring together. Divide into 8 pieces and roll out. Line 8 small (4″) tart pans or ramekins (as pictured here) with the pastry and trim the edges. (Mine slumped — leave a bit of overhang to prevent that.) Prick the bottom of each crust gently all over with a fork, then line each with parchment paper and fill with weights or dry beans. Blind bake for 15-20 minutes, until pastry looks dry all over.
While the pastry blind bakes, prepare the filling:
Cream together butter and sugar. Add ground almonds and salt and mix well — it should look pale and fluffy. Add the lemon juice and zest and eggs and beat enthusiastically until everything is well incorporated.
Once the crusts have come out of the oven and cooled enough to remove the weights and parchment, spread a teaspoon of jam or preserves in the bottom of each, then top with the almond mixture. Be careful not to overfill (hence splitting the recipe between 8 small tarts). Bake tarts for 30 minutes. Let cool prior to serving.
I am still proofreading and putting the final touches on the cookbook, and I’ve forced myself to stop putting new recipes in it. That doesn’t mean I’m not still testing recipes, though — for my own enjoyment, for future editions, because I sort of have an obsessive personality — and last night I was playing around with another version of Paest Royall, a 1545 pie crust recipe that I think every SCA cook has tried their hand at. I have started looking at post SCA period historical pastry recipes, which include quantities, and it’s been an interesting process. Amelia Simmons’ American Cookery (1796) happens to include a recipe for Royal Paste that I used as a starting point for this experiment. Of course, I needed something to fill the pastry with, so I made a batch of Frangipane with rose water for a more 16th / 17th century flavor profile. (Caveat: I have not thoroughly researched Frangipane, or come across a pre 1600 reference or recipe. Anyone have anything documenting its early history?)
It turned out lovely:
Preheat the oven to 350F.
For the pastry:
All ingredients should be at cool room temperature. Mix the salt into the flour, then cut and rub the butter in until the mix resembles wet sand. Incorporate the egg yolks, then add water a spoonful at a time and mix gently until the pastry comes together. Form into a disc and set aside while you prep the filling.
Cream together first three ingredients, then gently beat in eggs and rosewater until filling is smooth and uniform.
Roll out the pastry thinly and line a tart pan, pressing into the sides of the pan and trimming the edges. Pour in the filling and spread evenly. Bake for 40-45 minutes or until puffed and golden brown on top. Let cool before serving.
This is not a post about how to recreate a complicated medieval meal, or a review of fancy heirloom stone-ground flours, or a story about doing something awesome and inspiring and historical. Rather, this is a post for anyone who is planning food for a vigil and who wants a great, crowd-pleasing spread that can be set up in a field or in a hotel room (so, when you don’t have access to a kitchen) with a minimum of misery while still maximizing the wow-factor. Basically, this is how to prepare vigil food that people will like and that is period-ish while relying almost exclusively on pre-made ingredients from Costco and Trader Joe’s. And now you know my shameful secret: I say I love cooking, but apparently if you ask me to do your vigil food I won’t actually cook a damn thing for you. (Okay, that’s not really true: I’ll probably bake some pies.) If that’s enough self-flagellation on my part, let’s begin.
Since posting about the cookbook project back in January, some stuff happened that was really hard and sad and I’m still processing all of it. It definitely put a damper on my dreams of testing a recipe a week for the cookbook, but I’m finally starting to feel a little human again (ugh grief is dumb). I don’t know how many recipes I’ll be able to test and add to the cookbook, but I have managed to get a small handful together since January (and it’s not like I didn’t have lots of recipes ready to go back in January, either!)
So, there will be a cookbook, it will probably mostly look like the table of contents already posted (see link), but there will also be at least a few more recipes too! I still don’t have anything like pre-order details or even how I’ll be releasing it nailed down; I’m going to just have to take that as it comes.
Cheese is awesome, isn’t it? As part of my ongoing home dairying adventures, I’ve settled on a simple method for making fresh cheese that I think is historical and that produces a very tasty final product. I made some today and remembered to snap a photo before we gobbled up every molecule.
You will need:
In addition to being a perfect base ingredient for many recipes, this cheese is great spread on fresh bread. If you go that route, do experiment with adding other flavors to it.
When the Queen calls, you answer.
Her Majesty Sha’ya of An Tir laid a challenge on our Kingdom, and in particular upon the Laurels: produce a work to be auctioned off to benefit RAINN during the Knights Auction (all donations are sponsored by a Knight) at 12th Night.
I was moved — this is an incredible organization whose mission I believe in. I wanted to produce something worthy of auction. I found a sponsor, Sir Philip de Mantel, and proposed to put together a set of spice mixes for period cooking.
And I did make a set of spice mixes, a rather nice set if I do say so myself:
Most of these (4/6) were made using actual period recipes. The remaining two (powder douce and powder fort) are more “generic” spice blends that I have my own versions of. You can see I found cute bottles and a cute basket and even made little labels for them.
Here are the sources for each one, and their ingredients:
But here’s the thing: I didn’t feel like it was enough. I got it into my head that spices are okay, but you need recipes to know how to use them.
So, long story short, I kind of wrote a cookbook.
That’s a screenshot of the cover. I wrote a cookbook, and I got a copy of it printed, and I put it and the spices together as one lot for the auction. The winning bidder currently owns the only copy of this cookbook in existence.
Yeah, soooo… I’ve given myself a year. I’m going to edit what I have and add more recipes to it if I can (my goal is 1 new tested recipe every 1-2 weeks), then I plan to release it for sale. I’m not planning a big run, and I’m planning to self-publish for a few reasons (although, um, if you work for a publishing house and want to talk me out of that and offer me $$$$ to change my mind and publish through you, let’s talk!)
To get you excited, here is the table of contents so far:
Next addition will be a chapter on recreating medieval bread in a home kitchen (with a normal oven).
I look forward to posting updates as this project develops 🙂