SC - Fw: Ymir recipes

[Louise Sugar]

For your dining enjoyment.  As he says he did use some OOP shortcuts


Dragonfyr


- -----Original Message-----
From: Tom Brady <tabrady at mindspring.com>
To: Louise Sugar <dragonfyr at tycho.com>
Date: Monday, February 16, 1998 2:00 PM
Subject: Re: Ymir recipes


>At 10:35 AM 2/16/98 -0500, you wrote:
>>me...me...me!!!!!   do you mind if I share them with the cooks list?
>
>I don't mind at all! I wish I had the time to subscribe to sca-cooks, but
>my inbox is stuffed as it is. Here ya go:
>
>Gaaah! Twenty requests in three hours - I didn't know what I was getting
>myself into! Anyway, here are the recipes, with commentary. Enjoy!
>-Duncan
>
>Recipes from the Tourney of Ymir
>February 14, 1998
>Barony of Windmasters' Hill, Kingdom of Atlantia
>by Lord Duncan MacKinnon of Tobermory (Tom Brady)
>tabrady at mindspring.com / duncan at technomancer.com
>
>Notes on documentation: I wish I could say that every recipe presented here
>is documented to the hilt, but I'm afraid I can't. Where I could, I avoided
>using New World foods (i.e. turnips instead of potatoes in the beef stew),
>though I did use some modern shortcuts (OJ concentrate in the chicken
>glaze) and modern techniques (Digby used a burning brand to toast the
>cheese sauce - I used a propane torch). Most of these recipes fall under
>the category of "arguably period." Someday, I would like to do a feast for
>which every recipe and every ingredient is documented, but that just wasn't
>possible this time around. Maybe next time...
>
>The recipes from Lady Katerine Rountre were stolen, er, borrowed from her
>excellent website at
>http://www.cottagesoft.com/~jtn/Culinary/culhistf.html
>Lady Katerine (or Angharad ver' Rhuawn, as she was known in her Atlantian
>days [mka Terry Nutter]) is an old friend and a fine amateur culinary
>historian. I recommend a visit to her site to anyone interested in learning
>more about food in the SCA period of study.
>
>Notes on costs: The feast below was calculated on the basis of $6 per
>person, which worked out almost exactly right when appetizers, equipment,
>and other desserts (gingerbread Viking ships with jam-filled round shields,
>a wonderful addition to the feast courtesy of Lord Rohan) are figured in.
>
>My thanks go out to the good folks of the Barony of Windmasters' Hill -
>without their able and copious assistance this feast would not have been
>the great success that it was. Thanks especially to my lieutenants and
>sous-chefs, Lord Cai Quythwulf and Baron Liam McLoskey of Black Diamond,
>who kept me sane throughout the day. Y'all are the best!
>
>In service to Atlantia and Windmasters' Hill,
>Lord Duncan MacKinnon of Tobermory
>16 February, 1998
>
>The recipes:
>Appetizers -
>Cheddar cheese (we used 10 oz. per person, which was 'way too much - 6 oz.
>per person is more like it)
>Bread (Sesame Semolina Bread, purchased from Wellspring Grocery, Raleigh,
NC)
>Garlic butter (8 cloves of minced garlic per pound of butter - this was
>VERY popular!)
>Herb butter (1 tsp. each of basil and oregano per pound of butter)
>
>The first (and only!) course:
>
>Orange-Glazed Baked Chicken
>(Recipe by Lord Duncan MacKinnon of Tobermory)
>(serves 8)
>
>Ingredients:
>2 fryer chickens (3-4 lbs each)
>
>1 cup granulated salt
>2 gallons water
>
>6 oz. frozen orange juice concentrate
>4 oz. water
>4 oz. white vinegar
>½ cup honey
>2 Tablespoons orange marmalade
>½ teaspoon cinnamon
>¼ teaspoon powdered ginger
>1 medium seedless orange
>
>Procedure:
>1. BRINING: Mix ½ cup of salt per gallon of water. Use 1 gallon of water
>per chicken, making sure that the chickens are not too crowded in the
>brining container. Soak the chickens in brine in a refrigerator for 8-12
>hours.
>2. Remove the chickens from the brine and wash them thoroughly, paying
>special attention to the cavity, wings, and drumsticks.
>3. GLAZE: In a large saucepan, add the OJ concentrate, water, and vinegar.
>Bring this to a boil, stirring frequently so that it doesn't scorch.
>4. Turn down the heat so that the pot is at a simmer. Add the honey,
>stirring constantly with a whisk so that the honey doesn't burn on the
>bottom of the pot. Simmer for 20-30 minutes, stirring occasionally.
>5. Place the ginger and cinnamon in a small bowl. Using a ladle, remove a
>small amount of the OJ/honey mixture and add it to the bowl. Stir it until
>all the liquid is absorbed. Add a little more liquid and stir. Continue
>this until the mixture in the bowl is a thin liquid, then add it to the
>pot. Simmer for 5 minutes more, then remove from heat.
>6. Wash the orange, then slice the orange into thin (1/4") slices. Cut
>those slices in half.
>7. Preheat the ovens to 350°F.
>8. Place the chickens on greased baking sheets, lying on their backs.
>Insert as many pieces of orange as possible between the breast meat and the
>skin. Place a few slices in the cavity of the chicken, if you have some
>oranges left over.
>9. Pour the glaze over each chicken, allowing about 1 cup of glaze per
>chicken.
>10. Place the chickens in the oven. Baste every 15 minutes.
>11. When the temperature of the thigh is 175-180°F (50-60 minutes), remove
>the chickens from the oven. Baste one last time. Let stand for at least 10
>minutes before serving.
>
>Duncan's notes: I think the brining is the key to this dish - I picked it
>up from a wonderful magazine called Cook's Illustrated. If you enjoy
>cooking, I recommend the magazine highly.
>
> Beef Stew
>(Recipe by Lord Duncan MacKinnon of Tobermory)
>(serves 10)
>
>Ingredients:
>1 1/2 lbs beef chuck, cut into 1" cubes
>1/2 cup flour
>1 teaspoon black pepper
>Vegetable oil
>2 cloves garlic, minced
>3 stalks celery, diced
>3-4 medium carrots, chopped
>4 turnips, diced
>2 medium onions, chopped
>2 cans beef broth
>1 1/2 cups water
>1 cup red wine
>powdered bay leaf
>thyme
>salt
>garlic pepper
>
>Procedure:
>1. Dredge the meat in the flour and pepper.
>2. Add the oil to a large Dutch oven and heat to frying temperature.
>3. Brown the meat in the oil. When almost done, add the garlic.
>4. Add the water, wine, and broth to the meat. Simmer covered for 1-1 1/2
>hours.
>5. After this time, add the vegetables, as well as the bay and thyme.
>6. Simmer partially covered for at least 1 hour, monitoring the liquid
>level in the pot. If the liquid looks low, add water 1/2 cup at a time.
>7. About 15 minutes before serving, season to taste with salt and garlic
>pepper (or just black pepper, if you prefer)
>
>Duncan's notes: If you scale this recipe, for heaven's sake find someone
>with 3 or 4 food processors! We had about 8 people in the kitchen Friday
>night before the feast cutting carrots, celery, turnips, and onions.
>
> Roasted Onions
>(Recipe by Lord Duncan MacKinnon of Tobermory)
>(serves 12)
>
>Ingredients:
>3 medium onions
>6 Tablespoons butter
>2 Tablespoons vegetable oil
>Salt
>Pepper
>
>Procedure:
>1. Preheat oven to 400°F.
>2. Cut the onions in half, crosswise.
>3. Cut two small "x"s in the top of each onion half, each cut about 1/4"
>long (this provides a place for the steam to escape).
>4. Prepare a baking sheet by pouring about 2 tablespoons of oil then
>distributing the oil with a paper towel.
>5. Place the onion halves face down on the baking sheet, at least 1" apart.
>6. Bake until they are dark brown around the bottom edges and are tender
>when pierced with a fork, about 30 minutes.
>7. Remove baking pans from oven and set aside for 5 minutes.
>8. Remove the outer skins of the onions. (Carefully! They're still hot!)
>9. Use a spatula to transfer the onions to serving plates. Cut each half in
>half again and pour melted butter over the quarters.
>
>Duncan's notes: Allowing for those who dislike onions, one quarter onion =
>one serving. If using small onions, one half onion = one serving.
>
> Tart on Ember-Day
>(based on a recipe by Lady Katerin Rountre, after recipes from "Forme of
>Cury" and  "Curye on Inglysch"- Serves 8)
>(http://www.cottagesoft.com/~jtn/Culinary/Articles/tart.html)
>
>Ingredients:
>4 onions
>6 eggs
>4 Tablespoons butter
>½ lb Swiss cheese, grated
>½ lb Mozzarella cheese, grated
>2 Tablespoons sugar
>¼ teaspoon ginger
>½ teaspoon cinnamon
>½ teaspoon dried sage leaves
>¼ cup chopped parsley
>1 deep dish 9" pie crust
>
>Procedure:
>1. Preheat oven to 350°F
>2. Parboil onions for about 10 minutes
>3. Remove onions from the heat, drain, and chop
>4. Chop parsley
>5. Mix all ingredients in a large bowl
>6. Pour into pie shell
>7. Bake for 50 to 55 minutes (top should be brown; a knife inserted into
>the top should come out clean)
>
>Duncan's notes: Be careful if scaling this recipe - the sugar and spices
>were scaled exactly, and the pies came out too sweet. I think you could
>also cut back a little on the onions - the flavor wasn't overpowering, but
>the texture of the finished pies was a little too onion-y. If you're
>scaling this recipe, you should know that you will need to mix it in parts,
>because the volume of filling quickly becomes quite large - we used a
>Hobart food service mixer and still needed to do two batches, then mixed
>the two together in a 3' x 3' x 8" roasting pan.
>
> Savory Toasted Cheese over Broccoli
>(based on a recipe from Duke Cariadoc's Miscellany, after Digby's "Closet
>Opened" - Serves 8)
>(http://www.pbm.com/~lindahl/cariadoc/sauces.html)
>
>Ingredients:
>2 lbs fresh broccoli
>½ lb butter
>½ lb cream cheese
>2 oz Brie
>½ teaspoon white pepper
>¼ cup heavy cream
>
>Procedure:
>1. In a Dutch oven, place about 1" water and a steamer.
>2. Cut the woody stalks off the broccoli and break the florets into
>bite-sized pieces. Place in the steamer and set heat to medium-high. Cover.
>3. Steam the broccoli until it is tender, but not mushy. Remove from heat.
>Keep partially covered.
>4. In a large Dutch oven, melt the butter.
>5. Peel the Brie thoroughly.
>6. Cut up the Brie and cream cheese into 1" chunks and stir it into the
>butter over low heat using a whisk. Initially, the sauce will be a mess,
>with the butter and cheeses separating - give it time, it will gradually
>take on a uniform consistency.
>7. When the sauce has a uniform, creamy appearance, add the white pepper.
>Remove the sauce from heat and whisk in the cream.
>8. Place the broccoli in an oven-proof dish and pour the sauce over the
>broccoli. Place the dish under the broiler for about 20-30 seconds, or
>until the sauce has a nice browned (not burned!) top.
>
>Duncan's notes: In the words of one of the feast attendees, this recipe is
>"better than sex" (he needs to get out more, but it's still pretty good :-)
>We had convection ovens, so toasting the cheese in the ovens wasn't an
>option. Therefore, we improvised, putting the broccoli and sauce in
>disposable aluminum baking trays (points off for presentation, I'm afraid)
>and using a propane torch to brown the tops (eat your heart out, Martha
>Stewart). If scaling this recipe, I strongly recommend buying packages of
>broccoli florets instead of whole broccoli to save on prep time. If doing
>so, buy only 75% of the broccoli indicated in the above recipe (i.e. for
>this feast, the scaled recipe called for 40 lbs of whole broccoli - we
>bought 30 lbs of florets, and it was just right.)
>
> Pear Pie
>(recipe by Lady Katerine Rountre, based on a recipe from "Two Fifteenth
>Century Cookbooks" - serves 8)
>(http://www.cottagesoft.com/~jtn/Culinary/Articles/oak.html)
>
>1 9" pie crust (shallow, not deep-dish)
>2 Bosc pears
>6 Tablespoons sugar
>1 teaspoon ginger
>
>1. Preheat oven to 350°F
>2. Peel and core pears. Slice pears in half lengthwise, then into about ¼"
>thick slices.
>3. Arrange the pears in the crust  in a circular pattern. Make a dome of
>the pears so that the center of the dome is ¼" higher than the edge of the
>pie shell.
>4. Mix ginger and sugar in a separate bowl, then sprinkle evenly over the
>pears.
>5. Bake for about 50 minutes or until pears are soft.
>
>Duncan's notes: I LOVE this recipe - it's so simple! The amount of ginger
>given here gives the pie a very strong ginger flavor; you could probably
>cut it to 1/2 teaspoon for a somewhat less intense flavor.
>
>If anyone has any questions about these recipes, presentation, costing, or
>whatever, please feel free to e-mail be at tabrady at mindspring.com or
>duncan at technomancer.com
>-------------------------------------------------------------------------
>Tom Brady    tabrady at mindspring.com   http://www.technomancer.com/~duncan
>SCA: Duncan MacKinnon of Tobermory                 Furry: Duncan da Husky
>See my webpages for Society for Creative Anachronism & gay & lesbian info

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