Post by Dread Gnat on Nov 12, 2012 23:41:08 GMT -5
Effendal:
Apple Jelly
5 lb apples
12 whole cloves
8 cups water
8 cups sugar
Wash and quarter the apples. There is no need to peel or core them. Place in an ovenproof dish and add water. Cover, with aluminium foil if necessary. Cook overnight at the bottom of the oven, gas mark l/2, 225°F, 110°C. Next day strain through a jelly bag or a clean, white pillow case - do not squeeze! Measure the liquid into a large saucepan and for every cupful add a cupful of sugar. Heat to dissolve the sugar and bring to the boil for about 10 minutes or until a little of the mixture gels on a cold saucer. Be careful here, as over-boiling will produce a syrup which will just get thicker without setting. Pour into jars which have been warmed in the oven and cover with waxed discs and lids. To ensure a clear, bright jelly it is vital to resist manfully the temptation to squeeze the pulp when straining the liquid.
Cherry Soup
A traditional winter soup. Several different recipes suggest to add lemon juice or cinnamon to the soup.
Ingredients
1 3/4 lb black cherries (can be preserved)
3 tb sugar
2 tb butter
1 tb cornstarch or cornflour
Water
6 slices bread
1 tsp cherry extract
1 tsp brandy extract
Step 1: Clean and drain the cherries. Remove the stems.
Step 2: Place cherries in a sauce pan with sugar and kirsch. Bring to a boil over medium heat and cook for 15 minutes.
Step 3: Melt 1 1/2 tablespoons of butter in a skillet. Add bread slices and saut・until browned on both sides. Drain with paper towel. Add more butter if needed to brown all the slices.
Step 4: In a bowl, blend 1 tablespoon of cornflour and 1 tablespoon of water.
Step 5: Remove the cherries from the pan, using a spoon. Add to the pan the mixture of cornflour and water. Stir well over low heat for a few minutes.
Step 6: Return the cherries to the pan for a few seconds.
Serving: Put the bread slice in a bowl. Pour the soup over the bread.
Fave with Artichokes
It is essential that all the ingredients be absolutely fresh because that's what makes fritella tasty. Nothing frozen!
Ingredients:
Two pounds fresh fava beans
one pound artichoke hearts and tender leaves
one-half pound fresh peas
six tablespoons raw, unfiltered extra-virgin olive oil
salt.
Preparation:
Chop up hearts and tender (edible) leaves of artichokes. Separate the beans and peas from their pods. Boil the artichokes for five minutes before adding the fava beans and peas, then boil the complete mixture for another fifteen minutes or until well-cooked and tender, and perhaps even slightly mushy. Strain the ingredients, sprinkle with olive oil and salt to taste.
Spring Soups
8-12 cups of water
½ kg meat (pork, beef, lamb, chicken, hen etc)
Salt
3-5 cups of herb such as the top shoots of stinging nettles, young dandelion leaves, wild chervil, cress, wild marjorum, dill, plantain, angelica, wild onions, caraway greenery, thyme, or whatever the season has to offer.
Put the meat in the kettle. Pour water over the meat so it is covered and put the kettle on the fire. In order that the heat is spread evenly the kettle must be turned about every 5-10 minutes.
When the water boils it should cook for about one hour. It may be necessary to add more water so the meat is always covered with water.
While the meat is cooking wash and chop the herbs. They will go in the soup when it is ready. When the meat is tender take it out and slice it to a size fit for a spoon and return it to the soup.
Add salt as desired, then it is ready to be served.
It can be served with flatbread.
If you want a more filling soup you can add soaked wheat kernels, thick flour...or the soup can be smoothed out with pea flour (yellow peas grinded on a stone).
Garlic Mushrooms
Serves 6 people as a starter, or 3 to 4 as a vegetarian main course.
Ingredients
1lb of open cup mushrooms,
6oz of butter,
3 or 4 garlic cloves
a good pinch of salt
a tablespoon or so of chopped parsley.
Wipe the mushrooms and trim the stalks. Chop the garlic finely in a wooden bowl, then add the salt to it and crush it to a paste with the back of a wooden spoon. Combine the garlic with the butter and parsley. Heat a small knob of butter in your skillet and place the mushrooms on the pan gill side down. Cook for about 30 seconds. Turn them over and spoon some of the garlic and herb butter into the cup of each mushroom. Cook until the butter has melted through the mushrooms (1 to 5 minutes depending on the size). Serve right away with some bread to wipe up the juices.
Springtime Fritters
These are crispy treats for early in the year. Makes about 18.
Ingredients
6oz flour
a good pinch of salt
an egg,
3/4 pint or so of beer (for cooking at game, be sure it's nonalcoholic!)
a few handfuls of edible young leaves and flowers (elder and hawthorn flowers, beech leaves, hop shoots, bistort, ground elder, etc.)
oil for frying
some honey.
Put the flour and salt in a large bowl, make a well in the centre and break the egg into it. Pour in a little of the beer and start to mix from the middle, gradually incorporating the flour from the centre as you pour in more beer. Mix thoroughly, beating well to avoid lumps. Once you have a batter the thickness of cream, cover the bowl with a cloth and leave to stand for about 30 minutes. Meanwhile, trim your green stuff and rinse it in cold water, if necessary. Heat some oil in a deep skillet until smoking. Mix in your greenery; small leaves and flowers can be stirred into the batter as they are, while larger leaves can be dipped individually. Drop spoonfuls of flowery batter into the hot oil (carefully!), and fry until golden, turning once. Lift them out onto a plate, and drizzle with honey to serve.
Wild game marinated in peppersauce
Boil fresh game in two parts water and one part wine, and when it is done, then cut it into pieces and lay it in a peppersauce. Let it simmer a while therein.
Make [the sauce] so: Take rye bread, cut off the hard crust and cut the bread into pieces, as thick as a finger and as long as the loaf of bread is. Brown it over the fire, until it begins to blacken on both sides. Put it right away into cold water. Do not allow it to remain long therein. After that put it into a kettle, pour into it the broth in which the game was boiled, strain it through a cloth, finely chop onions and bacon, let it cook together, do not put too little in the peppersauce, season it well, let it simmer and put vinegar into it, then you have a good peppersauce.
Jugged hare
Take the hare, rinse the blood with wine and vinegar into a clean vessel, then chop the hare in pieces. Cook the front part in the blood. Take wine or water and stir it, until it is mixed with the blood, so that the blood does not clump. Take rye bread that is finely grated, fry it in fat and put it into the jugged hare. Season it well. You can also chop the lungs and the liver into pieces and roast them with the rye bread and put them into the jugged hare.
Waybread
Ingredients:
• 2 1/2 cups of flour
• 1 tablespoon of baking powder
• 1/4 teaspoon of salt
• 8 tablespoons of cold butter (1 stick)
• 1/3 cup of brown sugar
• 1 teaspoon of cinnamon
• 1/2 teaspoon honey
• 2/3 cup of milk/heavy cream (or more, if necessary)
• 1/2 teaspoon of vanilla
Instructions:
1) Preheat oven to 220 degrees Celcius (425 degrees Fahrenheit).
2) Mix the flour, baking powder and salt into a large bowl.
3) Add the butter and mix with a fork or a pastry cutter until the mixture resembles fine granules.
4) Add the sugar and cinnamon, and mix them thoroughly into the mixture.
5) Add the milk/cream and vanilla and stir them in with a fork until a nice, thick dough forms.
6) Roll the dough out about 1/2 in thickness.
7) Cut out 3-inch squares and transfer the dough to a cookie sheet.
8) Criss-cross (DO NOT cut all the way) each square from corner-to-corner with a knife.
9) Bake for about 12 minutes or more (depending on the thickness of the bread) until it is set and lightly golden.
(the recipe makes about 10-12 pieces of waybread)
Boiled Garlic
1 cup water
6 large garlic bulb cloves, peeled
3 Tbs. butter or oil
1/8 tsp. saffron
1/8 tsp. salt
1/8 tsp. cinnamon
pinch mace
1 Tbs. minced fresh parsley
Bring water to a boil.
Add garlic cloves, butter or oil, saffron, salt, cinnamon, and mace.
Cover and cook over medium flame about 7 minutes or until garlic is easily pierced with a fork.
Drain and serve with a garnish of parsley.
Barley-Lentil Stew
Ingredients:
1/3 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
5 tablespoons olive oil
5 cups vegetarian stock
1 cup dried lentils
1/2 cup barley
1/4 teaspoon ground rosemary
2 teaspoons salt (less if using pre-salted stock)
2 teaspoons ground cumin
1 8-oz. package frozen spinach, thawed
Preparation Steps
In a large soup pot, sauté the chopped onion, celery, and carrots in the olive oil. Add the water or stock, lentils, barley, rosemary, salt, and cumin. Bring to a boil, turn down heat, and cook until lentils and barley are tender, about one hour. Add spinach for the last 15 minutes of cooking.
This is a hearty, tasty vegetarian dish. It freezes and re-heats well, and is easy to prepare.
Honey Glazed Root Vegetables
Ingredients
1 turnip
2-3 carrots
1 slice of white cabbage (use a quarter of a head of cabbage)
1 leek
butter
honey
salt and pepper
Peel the root vegetables and cut them into pieces. Boil together in slightly salted water about 5 minutes and drain. Sauté the root vegetables in butter until soft. Let the leek and cabbage sauté with them at the end. Add some honey and stir the dish carefully. Season with salt and pepper.
Kram
A delicacy usually only available during the summer harvest.
2 cups fruit juice
3 tablespoons water
1 cup whole boysenberries
1/4 cup sugar
2 tablespoons cornstarch
whipped cream
Bring juice and berries to a boil. Combine cornstarch and water. Stir sugar and cornstarch mixture into juice mixture. Cook until clear and thickened. Cool and serve with whipped cream.
Alternatively, cherries, elderberries, blackberries, raspberries, strawberries, hawthorn berries, or plums will suffice.
Delicacies (cream or cheese)
Fruit Cream Tart
Ingredients
1 to 2 cups of any of the following fruit, separate or in combination: pitted cherries, sliced strawberries, raisins, currants, raspberries, blueberries, etc. For the larger fruit, such as cherries & strawberries, use two cups; for the smaller fruit, such as raisins & currants, use one only cup.
3/4 cup sour cream
3 eggs
1/2 to 3/4 cup sugar (use to taste)
one 9" pie shell, pre-baked
Beat together the sour cream, eggs, and sugar
Blend in the fruit.
Place fruit and cream mixture in the pie shell and bake for approx. 45 minutes to 1 hour, or until the filling has set and has begun to brown around the edges.
Best served hot from the oven or chilled.
Mud Berries
Take cleaned strawberries, dip in sour cream, then in loose brown sugar to taste.
Chestnut Soup
3 Tbs. margarine
2 onions, thin slice
2 carrots, diced
1 cinnamon stick
2 lbs. chestnuts, peeled
6 cups chicken stock
1/8 tsp. mace
1/8 tsp. nutmeg
salt & pepper to taste
1 cup heavy cream
Melt margarine in kettle.
Add onion, carrot, & cinnamon stick.
Cover and cook until vegetables are browned.
Stir frequently near end of cooking time to prevent burning.
Remove cinnamon stick.
Blend in chestnuts and stock.
Cook until chestnuts are tender, 15-20 minutes.
Puree.
Return puree to kettle.
Add seasonings and whisk in the cream.
Keep warm but do not boil.
***
Recipes Courtesy of Molly Rabe