I have had loads of requests for the recipes from Holly and Ivy this year. It was a good feast and overall went really well. Muirenn ingen Ui Dunchada did an absolutely outstanding job as Co-Kitchener. Miklos baked and baked and baked some more so that we had two kinds of lovely bread for the feast. We had loads of helpers in the Kitchen so BIG THANKS go to: Mao Roise Inghean Aibhne, who did an outstanding job especially when things got hot. She along with Alex Joplin , and Kristina cut up figs, apples, and vegetables well into the night on Friday. Then they all came back on Saturday and helped though out the day. To Becca Baker, Hank Chambers, Emilee Sawicki, Steve McManus, Elizabeth McKinnon, Megan Harrison, Astrid, Shamrock, new guy Jeff, Ginger Stevens, Lydia Weiso, Kenyon Patterson, Alexander Ravenscroft, and all the people who stopped in to check on us and offer help. Zachary Carey for making trips to the trailer for us and facing the great table of foot felling and besting the furious foe. Fergus for hauling the trailer. Hruse, thank you for all of your great advice and for saving our bacon in the second remove, glad to have you as a brother. :) Leon Jeronimo Suarez and Ellen Wolf for letting us test cook for you. If Leon will eat it then it must be good. Mistress Eleanor Thank you for understanding when we had to miss rehearsal. Master William and THL Katherine for letting us use your cookbooks for reference and inspiration and for introducing us to the venerable Madge Lorwin, who is the bomb-diggity. Really if you don’t have her cook book you should get it. Right now. Here’s a link. The rest of the blog will wait till you go order it.
Manchettes (a bread made of mixed flours from the recipe in “War Fare by Bonnie Fienberg and Marian Walke)
Cabbage lightly sauteed in butter
Salad of mixed greens with a balsamic vinaigrette
Pork with an apricot, fig and walnut stuffing, covered in bacon, with an apricot glaze
Medieval Chicken with Cinnamon and Ginger – From Forme of Curry (https://www.youtube.com/watch?v=glW6UG8_OYk) Clarissa Dickson Wright does a fantastic job of showing you how it’s done. She’s making it with garlic blubs. We used chicken thighs, left out the garlic and used root vegetables instead.
Root Vegetables – Carrots, Turnips, Parsnips, and Onions.
Buttered Onions – from Dining with William Shakespeare by Madge Lorwin - did you go buy it yet. At least go put it onto your wishlist.
Wheat Bread with Thyme based on this recipe from The Historical Cookery Page
Orange Suckets -
Mincemeat Pie (We made over 100 individual “coffins” (mini tarts with a top crust) and then one large coffin for high table)
Requested Recipes -
Apricot Loin of Pork
- 1 – pork loin (not tenderloin)
- 1 Cup of dried apricots chopped
- 2/3 Cup of dried figs copped
- 2/3 Cup of walnuts diced (I used a food processor to do a quick chop of the nuts)
- 1/2 package of bacon
- 1 jar of apricot preserves
Rinse and dry the pork loin. Put it fat side down and butterfly it open. Put on a layer of the chopped fruits and nuts. Roll up and tie with the twine. Cover with the bacon. Then put into a roasting pan. I didn’t raise it off of the bottom because I was going to be re-heating it and I didn’t want it to lose any of its juices. We cooked all of the pork the night before the event at a temp of 350, covered, until it reached 160 degrees internal temp. Your cooking time will vary depending on how many loins you have in a pan and how much each loin weighs. We then cooled and refrigerated them. (We only drained off enough of the juices to make them safe to transport without sloshing all over us after they had been refrigerated.) At 30 min before the feast started we put the pork in a preheated, 450-500 degree oven, uncovered (to crisp the bacon). I wanted the bacon to crisp and the pork to heat through but not keep cooking, so I went with a really hot oven. Once the bacon was crisp and the pork was hot all the way through we pulled them out of the oven. Just before serving we sliced and plated it. (An electric knife was awesome at this point. You also want to be sure to flip the pork over snip the twin and remove it before slicing. It will slip right out from under the bacon.) On the stove top heat up the apricot preserves. You can take a little of the pan juices or water to thin out the apricot preserves just a little. Drizzle the hot preserves over the pork and serve it forth.
- 250g pack butter, softened, plus extra for the bowls and paper
- 750g dried figs
- 150ml brandy
- 700g mixed sultanas and raisins (we added currents)
- 3 eating apples, peeled, cored and grated
- 175g light muscovado sugar (we used raw sugar)
- 175g dark brown soft sugar (we used light brown sugar)
- 200g breadcrumbs (home made wheat bread toasted and then ground into crumbs)
- 200g self-raising flour
- 1 tbsp allspice (we used cinnamon and clove)
On the big day…
Steam the puds as above to reheat – they’ll take half the time they took to cook, to heat through.
- Butter a 500ml, a 1-litre and a 2-litre pudding bowl, then line the base of each with a circle of baking parchment. Butter 3 large sheets of greaseproof paper, lay each on a large sheet of foil butter side up, and fold a pleat in the middle of each. (we didn’t do this, we buttered the bowls but served the puddings in the bowls instead of un-molding them onto plates.
- Roughly chop 250g of the figs and set aside. Put the remaining figs, butter and brandy into a food processor and whizz until smooth-ish, then scrape into your largest mixing bowl. Tip in the chopped figs, mixed vine fruits, grated apple, sugars, breadcrumbs, flour and allspice. Stir everything together, allowing as many helpers to give a stir and adding as many wishes as you like. Divide between the pudding bowls and smooth the surfaces.
- Cover the puds with the buttered paper-foil sheets, tie with string and trim. Lower the puds into separate saucepans with upturned saucers or scrunched up bits of foil in the bottom (so the puds don’t touch the bottom), then fill each pan with enough boiling water from the kettle to come halfway up the sides of the bowl. Cover with a lid and simmer the small pud for 1-1½ hrs, medium for 2-2½ hrs and large for 3 hrs, topping up the water as needed. Remove and leave to cool. If giving as a gift, put a new piece of parchment on top. Will keep in a cool, dry cupboard for up to a year. (we didn’t cover the puddings but put them into nescos with boiling water half way up the sides. Turned them up to steam and let them steam for ~3 hours. Then turned the nescos off and kept the puddings warm until serving.
Recipe from Good Food magazine, November 2010
Let me know if you want any of the others and I will post them up.