[Namron] Cooks night Sept 15

KATHRYN GORDON gordon-kathy at att.net
Sun Sep 1 11:00:05 PDT 2013


For those of you that might like to try a recipe for the Sept 15 cooks night these are the ones that are left:
 
Tartys in
Applis/Apple and Pear Tart
 
Forme of Curry, 
 
For to make Tartys in Applis,  Tak goode Applys and gode Spycis and Figys and reysons and Perys and wan they are wel 
 
ybrayed colourd wyth Safroun wel and do yt in a cofyn and do yt forth to bake wel.
4-5 apples 
2 pears
chopped
1/2 cup dried
figs, chopped
1/2 cup
currants, chopped
 
pinch of saffron
good spices 1/4 teaspoon
fresh coarsely black pepper,2 teaspoons
ground cinnamon,1 teaspoon
pumpkin pie spice
 
1 pie shell
sugar -- for
garnish
Mix fruits
and spices together thoroughly. Spread the mixture evenly in the
bottom of a
pie shell. Bake at 450 degree F for 15 minutes. Reduce heat to 350
degree F for 20
minutes or until crust is golden brown and filling is bubbling.
Serve at room
temperature. Garnish with sugar if desired.
 This can be
made as a large pie, or as mini-pies, or even muffin or
mini-muffin
sized pies. Adjust cooking time downward when using smaller
pies.
 
Tourteletes
in Fryture/Ground Figs in Pastry
Forme of
Curye from Curye on Inglysch
 
Take figus &
grynde hem smal; do therein saffron & powdur fort. Close hem in
foyles of
dowe, & frye hem in oyle. Claryfye hony & flamme hem
therewht; ete
hem hote or
colde.
 
10 Dried figs
1 pinch
Saffron
1/4 tsp.
Poudre Fort
16 Won Ton
wrappers
1 tsp. oil
3 tsp. honey
 
Powder fort;  3 tbsp. ginger, 1 1/2 tbsp. cinnamon, 1 tsp cloves, 1 tsp cubebs, 1 tsp grains of paradise, 1 tsp black pepper
 
Grind figs,
then add saffron and powder fort. Place a tsp of mixture in the
center of a
wrapper, fold over and seal with egg whites. Oven fry with oil
until lightly
browned. Remove from oven and drizzle honey over them.
 
 
 
Wastels yfarced
 
Curye on Inglish
 
Take a wastel and holke out the crummes.  Take ayren & shepis tallow & the crummes of the wastell, powdour fort & salt,
 
with safroun and raisouns coraunce; & medle alle thise yfere, & do it in the wastell.  Close it & bynde it fast togidre.
 
 
This one turns out like a steamed roll stuffed with French toast.  Use rolls with a hard crust to help them hold together better during boiling.
 
6 large dinner rolls
 
2 eggs, beaten
 
4 tbsp. butter, melted
 
1/4 cup currants (zante)
 
1 tsp powder fort
 
1/4 tsp salt
 
pinch saffron
 
Grind saffron, mix with butter and set aside.  Cut centers out 0of rolls to make a little bowl, reserving removed bread 
 
crumbs.  Mix eggs. currants, butter mixture, powder fort, and salt.  Pour over bread crumbs and stir carefully until all 
 
bread is evenly coated.  Stuff rolls with mixture.  Put about an inch of water in the bottom of a large pan and bring it to 
 
boil.  Then put in the rolls, reduce heat, and simmer for 15 minute with the pan tightly covered.  Remove immediately from 
 
water with slotted spoon and serve hot.
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