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Harvest Days 2013



Menu by Jennifer Marshall-Craig

A Dutch dinner for a meat-day. (Menu subject to change)

Menu

On Table:

Bread
Cheese

First Course:

Capon Pie
Greens (spinach)
Stuffed Eggs

Second Course:

Pork Sausages (no butter)
Mustard Sauce (no cheese)
Vegetable Stew

Third Course:

Soft Stewed Pears
Apple Tart

Beverages:

"Claryet"
Water



Ingredients

cheese: milk, buttermilk, apple cider vinegar, salt, cream, parsley.

capon pie: chicken, currents, prunes, saffron, cloves, grains of paradise, ginger, pie shell.

greens: spinach, sage, pepper, parsley, bread crumbs, white wine.

stuffed eggs: eggs, saffron, cinnamon, ginger, pepper, sage, parsley, apple.

pork sausages: pork, parsley, egg, cinnamon, ginger, saffron, pepper.

mustard sauce: applesauce, mustard, grains of paradise.

vegetable stew: parsley roots or parsnips, carrots, saffron, cinnamon, ginger, cloves, sugar, mustard, pear, dates, cabbage, honey, fennel seed, anise seed, dried cherries, dried figs.

soft stewed pears: pears, wine, butter, sugar.

apple tart: apples, cream, grains of paradise, ginger, cinnamon, nutmeg, cloves, mace, sugar, pie shell.

claret: grape juice, brown sugar, cinnamon, ginger, grains of paradise, long pepper, galingale, coriander.



Recipes

Cheese:

1 1/2 quarts milk
1/2 quart buttermilk
1/4 cup apple cider vinegar
salt
cream (for texture)
1/8 – 1/4 Cup Parsley

Heat milk to 195°F - if you don't have a kitchen thermometer then heat the milk slowly until it just starts to simmer. Remove from heat and add vinegar. Stir gently and let sit for 10 minutes. Strain through cheesecloth, wrap, and squeeze out as much whey as possible. Allow to drain for about an hour. Unwrap cheese and mix with a little salt and cream until desired flavor and texture is reached. The cheese can also be flavored with herbs, garlic, figs, dates, etc....

Capon Pie:

1 1/2 - 2 lbs. chicken, chopped
2 Tbsp. currents
2 Tbsp. prunes, chopped
pinch saffron, ground in pinch of salt
1/8 tsp. cloves, ground
1/4 tsp. grains of paradise, ground
1/2 tsp. ginger, ground
pie shell

Mix chicken with dried fruits and spices, place in pie shell and bake in 425°F oven for 30-50 minutes until done.

Source [Een notabel boecxken van cokeryen, Christina van Tets (trans.)]: Capuyn pasteyen Neempt die capuynen ende maectse scoone Dan legse in die pasteyen met versscen verckens smoute Dan doeter inne pruymen van amast ende carente op dat ghi wilt. Ende die specien sullen sijn ghymbere ende cleyn cruyt met sofferaen.

Capon pies. Take the capons and make them clean. Then lay them in the pies with fresh pork fat. Then put therein damsons and currants if you want. And the spices shall be ginger and cleyncruyt [cloves and grains of paradise] with saffron.

Greens:

2 pkg. frozen spinach, thawed (for convenience)
2 Tbsp. sage, chopped
2-3 tsp. pepper
1 cup parsley, chopped
1/4 cup bread crumbs
1 cup white wine

Squeeze some, but not all of the liquid from the spinach and place it into a pan, add sage, parsley, bread crumbs and wine. Bring to a boil to cook and combine flavors, season to taste with pepper.

Source [Wel ende edelike spijse (Good and noble food), C. Muusers (trans.)]: xv Tgheroone ziet ende snijdet dan wrijft peper saelye pedercelle ende een cruyme broots ghetempert metten watere vanden gheroone tempert in een panne ende eenen nap wijns.

Boil them and cut them. Then grind pepper, sage, parsley and some bread crumbs, tempered with the [boiling] water of the greens. Mix it in a pan and [add] a cup of wine.

Stuffed Eggs:

12 eggs
pinch saffron, ground
1/4 tsp. cinnamon, ground
1/2 tsp. ginger, ground
1/4 tsp. pepper, ground
1/4 tsp. sage, finely chopped
1 tsp. parsley, finely chopped
1 apple, peeled and finely chopped

Boil eggs, allow to cool, peel and cut in half. Remove yolks and place in a bowl with spices, herbs and apple, mix well and stuff egg whites. Fry in pan with butter.

Source [Nyeuwen Coock Boeck, C. Muusers (trans.)]: Dat is een bygerichte tot eyeren diemen vult neempt eyer ende zietse hart ende dan doet hem die scellen af ende snytse ouer dwers ontwee ende neempt die doeyer ende sofferaen ende ka neel gember ende een luttel peepers selue petercelie ende appel ende stootet samen al ontwee ende vult daer met die wytte daer die doeyer in waren te voren ende frytse in een panne met booter oft olije.

That is a side dish for eggs that one stuffs. Take eggs and boil them hard. Then peel them and slice them across in two. Take the yolks, saffron, cinnamon, ginger, a little pepper, sage, parsley and apple, and grind all this together. Stuff the [egg] whites where the yolks used to be, and fry them in a pan with butter.

Pork Sausages:

1 lb. ground pork
2 Tbsp. parsley
1 egg, finely chopped
1/4 tsp. cinnamon, ground
1/2 tsp. ginger, ground
pinch saffron, ground
1/2 tsp. pepper

Mix spices, egg and parsley thoroughly into ground pork and stuff into casings. Alternatively, you could make into meatballs or patties and fry/bake.

Source [Nyeuwen Coock Boeck, C. Muusers (trans.)]: Totter verckens buelingen Nemet vleesche vanden vercken dat wael is duer wassen snijter petercelye eyer hart men ontwee onder een op een banck ende dan nemet caneel gember sofferaen luttel peeper ende maect daer af poeder ende menget daer onder ende daer mede vultmense.

Pork sausages Take pork meat that is fully grown. Cut parsley [in it]. Eggs are chopped finely on a [work]bench . The take cinnamon, ginger, saffron and a little pepper. Make it into powder and mix it in, and with this stuff [the sausages].

Mustard Sauce:

1/2 cup applesauce
1/2 - 1 Tbsp. mustard, ground
1/4 tsp. grains of paradise

Mix applesauce with spices, serve.

Source [Nyeuwen Coock Boeck, C. Muusers (trans.)]: Om peeckel te maecken neempt wat pelmeye ende doter vat mosters toe met vat greyn poyers ende menght dese wel te samen.

To make mustard sauce Take some applesauce and add some mustard with ground grains of paradise. Mix this well together.

Vegetable Stew:

1 1/2 lbs. parsley roots or parsnips
1/2 lbs. carrots
pinch saffron, ground
1/4 tsp. cinnamon, ground
1/4 tsp. ginger, ground
1/8 tsp. cloves, ground
1 tsp. sugar
1 tsp. mustard
1 pear, peeled and sliced
1/2 cup dates, chopped
1/4 - 1/2 head white cabbage, boiled and leaves separated

Peel and slice parsley/parsnip roots and carrots into coins, boil until tender and drain. Mix mustard with spices. Mix roots with pear slices, dates, dates, and cabbage in a pan; heat to cook through and mix in mustard mixture. Mix in Sauce Poitevin. (recipe to follow)

Sauce Poitevin

1 cup honey
2 Tbsp. sugar
1 Tbsp. fennel seed, cracked
1 Tbsp. anise seed, cracked
1/4 - 1/2 cups dried cherries
1/4 cup dried figs

Mix all ingredients in a pot and bring to a boil for 5-10 minutes, skimming off foam. Strain mix with vegetables. Original recipe calls for cherry stones, I substituted dried cherries as they are more available year round. (Sauce is very thick, you may want to add 1/2 cup water to mixture when you are making it, especially if you are planning to serve it on the side of the vegetable dish to help keep it more liquid.)

(Note: Sauce is very sweet, you may want to only add small amount of sauce and have rest on the side for people to add more to their own taste.)

Source [Wel ende edelike spijse (Good and noble food), C. Muusers (trans.)]: .xv. Compost neemt worttelen van pedercelle reene wel gezoden in watere ende vercoelt hebt dan sof fraen Caneele ghinghebare naglen al wel ghewreuen tempert met goeden mostaerde hemaect van wijnasijne ende doeter suker toe frijt die worttelen wel cleene kensenruwelen of anguwissen ende dadelen den steen daer vutgedaen Cabuse coolen gesoden ghescheeden vercoelt maect een sausse pentenine doeter vp die voorseide dingen ende doeter toe vinckel saet anijs vygen kernellen van criekelsteenen zeem ende suker Ghesoden wel ghe scuymt ende dan minget metter voorseide saussen.

Vegetable stew Take cleaned parsley roots, well boiled in water and cooled. Then have saffron, cinnamon, ginger and cloves, well ground. Temper with good mustard made of wine vinegar, and add sugar. Fry the roots, [cut in] very small [pieces], pears (either kensenruwelen or anguwissen), stoned dates, white cabbage, boiled, the leaves separated and cooled. Make a sauce Poitevin. Add the afore mentioned things, and add fennel seed, aniseed, figs, cherry stones, honey and sugar, boiled and skimmed off. Then mix it with the afore mentioned sauce.

pentenine - Serrure read 'peteuinne', but that is not correct. However, it could be meant: The Viandier has a sauce Poitevine, a boiled ginger sauce, but this sauce is for roast meat and fowl.

Soft Stewed Pears:

4 pears
2-3 cups riesling wine
1-2 cups water
1-2 Tbsp. butter
sugar

Peel pears starting from the bottom to the top, leaving the peel attached at the top of the pear. Place the pears in a pot and just cover with wine and water in a ratio of 2:1 wine to water, add butter. Simmer until pears are soft, about 20 to 30 minutes. Carefully remove from pot and place on a plate with a little of the cooking liquid and sprinkle with sugar to finish.

Quick and Easy Method

15 oz. canned pears (preferably in natural juice)
15 oz. Riesling wine
1 Tbsp. butter
sugar

Open can of pears and pour entire contents into pot, add equal amount of wine to pot as can of pears and butter. Simmer for 3-5 minutes, reserve some of the cooking liquid, carefully drain and plate. Add small amount of cooking to plate and sprinkle with sugar. Note: if using canned pears in syrup, you may want to omit sugar.)

Source [Nyeuwen Coock Boeck, C. Muusers (trans.)]: Om morue ghestofde peren te bereyden schelse ende laet die schellen aen blij uen ende doetse te wijer met die drie del wijns ende dat derden del waters ende een luttel vorsser boteren ende laetse sieden tot dat sij moru sijn ende dan dijnse jn een schalle of schotellen metten stele op warts met vat naets daer sij jn ghesoden sijn ende sukerse bouen.

Peel them, but leave the peelings attached. Put htem on the fire with two parts wine and the third part water, and a little fresh butter. Let them boil until they are soft. Then serve them in a dish or platter with the stalk upward with some of the fluid in which they were boiled, and sprinkle sugar on top.

Apple Tart:

3 - 4 lbs. apples, Golden Delicious, peeled, cored and chopped
1/4 cup heavy cream
1/4 tsp. grains of paradise
1/2 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. cloves
1/8 tsp. mace
1/4 cup sugar

pie shell

Place apple pieces and cream in a pot on the stove and simmer until apples break down, about 20 to 30 minutes. Mash cooked apples and mix with spices and sugar. Pour into pie shell, bake in 400°F oven for 60 minutes, or until dry and set.

Source [Een notabel boecxken van cokeryen, Christina van Tets (trans.)]: Appel taerten Neemt appelen die alder best breken die suldy scellen ende wel cleyne sniden Maer wacht datter gheen carnen ofte sloechuysen in en vallen want die carnen souden dye gheheele taerten bederuen. Als dye appelen dus ghesneden sijn met cleynen stucken So suldi dien rant vander seluer taerten vullen tot boven toe al vol Dan suldi dair op maken eenen scheel vanden seluen deeghe daer die taerte af ghemaect es. Dan steltse inden houen ende laetse so backen alsse ghebacken is so suldise wt doen ende snidense bouen open inden scheel Soe dat die scheel maer en behouwe eenen ommerant. Dan suldise rueren met eenen houten lepel tot dat die appel wel ghebroken sijn die in de taerte ligghen Oft eest datmen wilt men machse duerdoen. Dan suldi nemen desen navulghende cruyden ende mingelense dair mede Te weten greine/ ghimber/ caneel/ noten muscaten/ groffels nagelen/ folie/ ende potsuycker Maer die dese selue taerte seer costelijck wilt maken die nemen daer toe moruwe suycker coecken ende ooc suycker daer men de coecken af maect Ende dit salmen temperen wel te gadere met sanen dan salment inde taerte doen mitten appelen ende latense also staen drooghen inden houen tot dat si drooghe es.

Apple tarts. Take apples which are best for cooking until they fall apart. You shall peel these and cut them small. But watch that no seeds or pieces of core fall in, because the seeds would taint the whole tart. When the apples are cut up thus in small pieces, so you shall fill the crust of the same tart up to the top all full. Then you shall make a lid from the same dough that the tart is made from. Then put them in the oven and let them bake thus. When they are baked so you shall take them out and cut a hole in the lid, so that the lid stays only as a ring around the edge. Then you shall stir with a wooden spoon until all the apples which lie in the tart are well broken up. Or if one wants, one may pass them through a sieve. Then one shall take these following spices and mix them therewith, to wit: grains of paradise, ginger, cinnamon, nutmegs, cloves, mace, and potsugar. But those who want to make this same tart very delicious take as well soft sugar cakes and also sugar which one uses for making cakes. And one shall stir this together with cream; then one shall put it in the tart with the apples and let it stand to dry in the oven until it is dry.

Claret:

Sweet Flag has been noted to cause labor, so I have left it out of the spice mixture. While the original recipe calls for using 2 1/2 pints of wine, I have chosen to use quarts instead. I did not want to have the drink to be too spiced to drink. It is easier to add more spices to a drink than to remove them once made, other than to water the drink down with water.

2 1/2 quarts grape juice
1/2 cup brown sugar
1 Tbsp. cinnamon
1 Tbsp. ginger
1 Tbsp. grains of paradise
1 Tbsp. long pepper
1 Tbsp. galingale
1 Tbsp. coriander

Take 1/2 pint of the grape juice and place it into a pot with the brown sugar and warm until the sugar is fully dissolved. Put 1 oz. of the spice mixture into a strainer and steep into warmed juice, add into cooled juice.

Source [Een notabel boecxken van cokeryen, Christina van Tets (trans.)]: Om goeden finen witten clareyt te maken. Neemt twee vierendeel ende een half pinte witten wijn of petau Dan neemt van dien wijn een lettel ende maecten werm in dien wijn doet bruyn suycker ende rueret so lange tot dat dit suicker al wel ghesmolten es in dien wermen wijn Dan mingelt daer in een once ende een half once van desen na volghende poeder wel ende seer Dan suldijt ghieten duer den sack acht oft neghe weruen ende clarify ceret Dyts dat poedere Neempt wt ghelesen caneel witten ghimber/ greyne lanck peper/ galigaen calini aromatici coriander asi. Maect hier af poedere ende laet al met duer loopen

To make good fine white clareyt. Take two vierendeel [approx. 1.3 litres or 2 pints each] and a half pint of white wine or [wine of] Poitou. Then take a little of this wine and make it warm; into this wine put brown sugar and stir it as long until the sugar is all well melted in the warm wine. Then thoroughly mix into it an ounce and a half of this following powder. Then you shall pour it through the sack eight or nine times and clarify it. This is the powder. Take fine cinnamon white ginger, grains of paradise, long pepper, galingale, sweet flag [Acorus calamus], coriander in equal parts. Make powder of this and let it all run through [the sack] together.


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