SC - Will's- more recipes

[LrdRas at aol.com]

Here are the few recipes my co-feastocrat at Will's Revenge, His Lordship
Thorstein,  was willing to share. :-) Sorry for the lack of documentation but
this isn't my work. Enjoy. They are wonderful. :-)

Leverpostej
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 cup heavy cream
1 pound fresh pork liver
¾ pound fresh pork fat
1 onion, coarsely chopped (½ cup)
3 flat anchovy fillets, drained
2 eggs
1½ teaspoons salt
¾ teaspoon white pepper
½ teaspoon ground allspice
¼ teaspoon cloves
¾ pound fresh pork fat, sliced into long, 1/8 inch thick strips or sheets

Melt the butter in a saucepan, remove from the heat, and stir in the flour. 
Add milk and cream and bring to a boil, beating constantly with a whisk until
the sauce is smooth and thick.  Let it simmer for a minute, then set aside to
cool,  Cut the liver into chunks.  Roughly chop the port fat and mix both with
the onion and achieves.  Divide the mixture into thirds.  Purée each batch in
an electric blender at high speed, adding enough sauce to keep the mixture
from clogging the blender.  Transfer each completed batch to a large bowl
and beat in any remaining cream sauce.  (To make by hand, put the liver,
pork fat, onion and anchovies through the finest blade of a meat grinder
twice, then combine with the cream sauce,  beating them together
thoroughly.)  Beat the eggs with the salt, pepper, allspice and cloves and
mix thoroughly into the mixture.  The blender mixture will be considerably
more fluid than the one made by hand.

Preheat the oven to 350º.  Line a 1 quart loaf pan or mold with the strips of
pork fat.  Arrange the strips lengthwise or crosswise; they should overlap
slightly and cover the bottom of the pan.  If long enough, let them hang over
the sides;  otherwise, save enough strips to cover the top.  Spoon the liver
mixture into the loaf pan and fold the overhanging strips (or extra strips) of
fat over the top.  Cover with a double sheet of aluminum foil, sealing the
edges tightly,  and place in a large baking pan.  Pour into the baking pan
enough boiling water to reach at least halfway up the side of the loaf pan
and bake in the center of the oven for 2 hours.  Remove from the oven and
lift off the foil.  When cool, recover with the foil and chill thoroughly.
Liver
paste may be served in ½ inch thick slices as a first course, as a luncheon
dish or on bread as smørrebrød.

Rødgrød med Fløde
1½ pounds of fresh raspberries or strawberries, or a combination of the two
(or substitute 2 ten-ounce packages of frozen berries)
2 tablespoons of sugar
2 tablespoons of arrowroot powder
¼ cup cold water
slivered almonds
½ cup light cream

Remove any hulls from the fresh berries, then wash the berries quickly in a
sieve, drain and spread them out on paper towels, and pat them dry.  After
cutting the larger berries into quarters, place in the container of an
electric
blender.  Blend at high speed for 2 or 3 minutes until they are puréed.  If
you
are using frozen berries, defrost them thoroughly, then purée  them in the
blender - juices and all

To make rødgrød by hand, rub the contents of the packages or the fresh
berries through a fine sieve that is set over a large mixing bowl.  Place the
berry purée (which should measure about 22 cups) in a 1 to 1½ quart
enameled or stainless-steel saucepan and stir in the sugar.  Bring to a boil,
stirring constantly.  Mix the 2 tablespoons of arrowroot and the cold water to
a smooth paste,  and stir it into the pan.  Let the mixture come to a simmer
to thicken the jelly (do not let it boil), then remove the pan from the heat.

Pour into individual dessert bowls or a large serving bowl.  Chill for at
least 2
hours.  Before serving the rødgrød, decorate the top with a few slivers of
almonds and pass a pitcher of light cream separately.

Green almond soup
ca 2 cups spinach (tightly packed down whole leaves about ½ lb. raw)
3-4 scallions, cut in pieces
2-3 sprigs parsley
6 cups water
1 ½ teaspoon salt
1 tsp. sugar
8 oz ground almonds

Bring the water to a boil, adding salt;  put in spinach and scallions and boil
about 4 minutes;  then add parsley, boil for a few more seconds, them
remove from the heat.  Drain, reserving the cooking water.  Chop the
vegetables very fine or put in a blender with the almonds and a little of the
reserved water, and blend.  Stir together the greens, almonds, and all of the
reserved water, adding the sugar, in the saucepan, and return to the stove. 
Simmer together gently for about five minutes.  Serve hot or cold.

Parma fish pie
sufficient pastry for a large, 10 in deep-dish double crust pie
2 lb. cooked fish
1 cup raisins
8 prunes
6 figs
10 dates
½ cup pinenuts
1 cup dry white wine
2 tablespoons fine oil
2 cup chopped parsley
1 tablespoon chopped fresh marjoram
2 teaspoons fresh sage
2 tablespoons fresh grated ginger
½ teaspoon cloves
½ teaspoon salt
¼ teaspoon grains of paradise
pinch saffron
1 cup white sugar
1 cup almond milk
3 tablespoons rice flour

Flake fish and set aside
Wash fruit.  Cut into small pieces
Combine all fruit and pinenuts in bowl and add white wine, set aside
In pot over low heat, combine oil and herbs.  Add fruit and wine mixture
Combine spices and sugar.  Stir into fruit mixture.  Continue heating until
sugar is dissolved.
Reserve some almond milk for brushing on crust
Add almond milk to rice flour and stir until smooth; add to fruit mixture
Fold in ¾ of fish.  Pour into crust.  Layer remaining fish on top.  Cover with
top pastry.  Brush with almond milk.  Bake at 425º for 10 min. reduce to
375º for another 20-30 minutes.  Serve hot or cold.

Honey glazed vegetables
1 lb. choice of vegetables
4 tbs. honey
Garnish
	sprigs of parsley or fennel or saffron threads

Directions will vary according to your choice of veggies
Peel turnips, cut into smaller pieces
Pare and slice carrots
Slice squash in half, remove seeds & peel; cut into slices
Peel outer skin of fennel root, slice; remove hard center core
Peel parsley root and cut into slices

Cook all vegetables in a medium pot in as little water as possible:  bring to
a
boil and cook until almost tender.

Stir in honey and reduce heat.  Simmer until liquid has almost evaporated. 
Shake pan to ensure the honey has coated all the vegetables.

Garnish and serve


Salat
Salad greens (avoid iceberg lettuce)
1 tbs. each fresh chopped parsley, sage, mint, and any other available,
suitable herbs
1-2 bunches scallions, sliced
1-3 cloves garlic, minced
optional: 2-3 small leeks finely sliced
optional: 2-3 tbs. chopped chives
½ cup salad oil (preferably olive)
3 tbs. vinegar
1½ tsp. salt

Wash and tear up greens.  When well drained, put in bowl or bowls and add
sliced scallions and leeks.  Herbs, garlic, and oil may be added now, with
the salt and vinegar reserved for the last minute, or if you prefer, mix
herbs,
garlic, oil, vinegar and salt as you normally would a salad dressing and add
all at the same time just before serving.  Mix and toss in the usual way.

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