PERIOD: Modern SOURCE: Contemporary Recipe CLASS: Not Authentic

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A Wassail

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: A modern version of the traditional Yuletide drink

• 1 pint grape juice
• 1 six oz. can frozen orange juice concentrate, thawed
• 2 cups water
• 1 Tbs. sugar
• 1/4 tsp. allspice
• 1 bottle Sauterne
• red food coloring (optional)
• orange slices (for garnish)
• whole cloves (for garnish)

Combine all ingredients except Sauterne in large saucepan; heat almost to simmering. Add Sauterne and continue to heat, but do not boil. Red food coloring may be added if desired. Adorn orange slices with cloves; place Wassail in a heat-proof punch bowl and garnish with the orange. Serve at once.

Serves up to 12.

Byzantine People's Wine

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: A "faux" wine, perfect for non-alcoholic feasts

• 6 parts water
• 1 part red wine vinegar
• honey OR fruit juice

Combine first two ingredients; flavor to taste with either honey or fruit juice.

This beverage is period from classical Rome to the fall of Constantinople to the Turks. The original version would probably have used spoiled wine instead of vinegar.

Contributed by Neil Robinson to the Gode Cookery Email Group on Friday March 5, 1999

Hot Honey Lemonade

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: A soothing drink with medicinal properties

• 4 Tbs. lemon juice
• 4 Tbs. honey
• 1 cup boiling water

Mix all ingredients. Drink hot. Hot Honey Lemonade is particularly valuable in relieving the grippe. When suffering from a cold, take a hot honey lemonade before retiring.

Wassail Bowl

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: A Wassail with fried apples as a garnish

• 3 Tbs. light corn syrup
• 3 Tbs. sugar
• 1/4 tsp. cinnamon
• 5 apples
• 2 qt. apple cider
• 1 lemon, sliced thin
• 1 stick cinnamon
• 4 whole cloves

Heat corn syrup. Combine sugar and cinnamon. Cut apples into round slices, about 1/4 inch thick. Roll slices in hot syrup then in sugar mixture. Bake at 400º F for 15 minutes. Heat cider, lemon, cinnamon, and cloves. Pour into punch bowl and add apples.

Apple Pecan Bread

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: A sweet dessert cake

• 1/2 cup butter or margarine
• 1 cup sugar
• 2 eggs
• 2 Tbs. milk
• 1 tsp. vanilla extract
• 2 cups flour
• 1 tsp. double-acting baking powder
• 1 tsp. baking soda
• 1 cup chopped apples
• 1/2 cup chopped pecans

Preheat oven to 350º F. Grease a 9 x 5 inch loaf pan; set aside. In a large mixing bowl cream butter or margarine and sugar until light and fluffy. Beat in eggs, milk, and vanilla. Add dry ingredients and stir just until well blended. Fold in apples and nuts. Pour into pan. Bake for 1 hour. Remove from pan and cool on wire rack. Once cool, wrap and let stand overnight before slicing.

Yield: 1 loaf.

Basic English Egg Dough

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: A bread dough of milk, butter, and eggs

• 1 & 1/2 cups milk, scalded
• 1/2 cup butter
• 2 tsp. salt
• 1/2 cup sugar
• 3 packages dry yeast
• 1/2 cup warm water
• 2 eggs, beaten
• 9 cups flour

Pour scalded milk over butter, salt, & sugar. Cool. Dissolve yeast in warm water. Let stand until it bubbles. Add yeast to beaten eggs and then to cooled milk. Gradually add flour - only enough to make an easily handled dough. Turn out on floured surface and knead until smooth & elastic. Place in greased bowl, cover and let rise about 1 hour. Punch down and shape into 3 loaves. Place in greased loaf pan and let rise until doubled. Bake at 450º F for 10 minutes. Lower temperature to 350º F and bake 40 minutes longer.

Challah

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: A Jewish egg bread, suitable for use in making trenchers & bread sculptures

• 2 pkg. yeast
• 1 tsp. sugar
• 1/4 cup water warmed to 105-115 degrees
• 6 cups flour
• 1 Tbs. salt
• 2 cups of water warmed to 105-115 degrees
• 3 eggs slightly beaten
• 1/4 cup oil
• 3 Tbs. sugar

Combine first 3 ingredients. Combine flour & salt. Make a well in the flour, and add the yeast mixture. Add rest of ingredients. Beat well until ball forms. Knead on floured board, adding flour as necessary, until smooth and elastic. Place in greased bowl, cover, and let rise until doubled. Punch down and divide into 2 sections; knead. Mold & divide each section as needed: into sculptures, bowls, braids, etc. Place on greased baking sheets. Brush with egg wash. ** Let rise until doubled. Brush with egg wash again. Bake at 400º F for 15 minutes, then reduce heat to 375º F for 45 minutes.

** Note: when making bowls or sculptures, do not let rise until doubled. Let the dough rest for about 15 minutes after shaping, then bake. Your oven time will be a lot less and will depend on the mass of the object you are baking. Keep an eye on your bread and bake at 375º F until brown & done.

Dragontail

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: A loaf of brioche dough stuffed with sausage

• 1 pkg. (1 Tbs.) yeast
• 1/4 cup warm milk
• 1 tsp. sugar
• 2 cups flour
• 1/2 cup butter, cut
• 1 tsp. salt
• 2 eggs
• flour
• 1 cooked sausage, 6-7 inches long

Oil a bowl and a bread loaf pan; set aside. Combine yeast, milk, sugar, and 2 tsp. flour in a small bowl and let proof until foamy (about 10 min.). Combine the 2 cups flour and salt, & cut in butter with fork or pastry knife. Add eggs & yeast mixture and continue combining until dough forms ball. Knead until smooth and elastic and dough cleans itself from board. Transfer to the oiled bowl and let rise until doubled in size. Punch dough down onto lightly floured board. Pat out to form a rectangle slightly larger than the loaf pan. Slice ends from sausage, place sausage in center of dough, and fold dough over, tucking in ends to seal completely. Transfer to loaf pan, seam side down. Let rise again. Preheat oven to 400º F. Bake until golden brown and loaf sounds hollow when thumped with finger, about 35 minutes.

Yield: 1 loaf.

English Saffron Bread

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic
DESCRIPTION: Saffron bread with eggs & currants

• 2 tsp. saffron
• 1/2 cup boiling water
• 1 1/2 cups scalded milk
• 1 cup butter
• 1 cup sugar
• 2 packages dry yeast
• 2 eggs
• 1 tsp. salt
• 1/2 tsp. nutmeg
• 1 tsp. cinnamon
• 6 cups flour
• 3 Tbs. lemon rind, grated
• 2 cups currants (optional)

Steep saffron in boiling water for 5 minutes. Drain and reserve liquid. Pour scalded milk over butter and sugar. Stir to melt butter. Cool to warm then stir in yeast. Add saffron liquid and eggs. Blend well. Add dry ingredients. Dough should be stiff. Knead, shape into a ball, place in bowl, cover and let rise until doubled. Punch down, divide into 3 equal sections, knead each section and roll out into 15-inch ropes. Braid the three ropes together, place on a greased baking sheet, and let rise again until doubled. Bake at 350º F for 1 hour, or until loaf sounds hollow when tapped with a finger.

Gaufrette

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: An almond flavored French cookie similar to a pizzelle

• 2 eggs
• 3/4 cup sugar
• 1/2 cup butter or margarine, melted
• 1 tsp. vanilla
• 1 tsp. almond extract
• 1 1/2 cup flour
• 1/4 cup cornstarch

Beat eggs. Add sugar. Beat again. Stir in butter or margarine and flavorings. Sift flour and cornstarch together; stir into the above mixture. Chill dough in refrigerator approximately 15 minutes. Remove and form into balls. Place one ball on each grid section of a waffle or pizzelle iron. Close. Remove cookies when they can be easily lifted from grids. Leave flat to cool.

Honey Cakes

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: Light, delicate cakes topped with honey & almonds

• 1 lb (4 cups) sifted flour
• 1/4 lb (1/2 cup) butter
• 2 Tbs. caster sugar
• 2 Tbs. honey
• 2 egg yolks
• 1 1/2 tsp. baking powder
• 1/2 pt. (1 cup) milk
• pinch salt
• 1 egg white

For the topping:

• 1/2 lb (1 cup) thick heather honey
• 3 Tbs. ground almonds

OR:

• 1 cup melted heather honey

Rub the butter into the flour, and gently heat the sugar and honey until it is well mixed, then stir in the baking powder. Add this to the flour mixture, alternately with the egg yolks beaten with the milk. Mix very well, and finally add the salt and mix again. Roll out on a floured board very lightly and cut into rounds or shapes. Put on a greased baking sheet and bake in a moderate oven (350 degrees F) for about 20 minutes. Remove to a rack, paint the tops with lightly beaten egg white, and spread over the thick honey mixed with the ground almonds. Put in a very cool oven for no longer than 5 minutes to set. Eat either hot or cold. An alternative method is to serve these light little cakes hot from the oven with warm, melted heather honey poured over. Makes approx. 24 cakes.

Honey Toast with Pine Nuts

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: A simple dish of bread and honey, garnished with pine nuts

• 1 cup honey
• pinch each of ground ginger, cinnamon, & black pepper
• 4 large slices of white bread
• 1 Tbs. pine nuts

Combine honey and spices; cook slowly over low heat until mixture is hot; do not allow to boil or burn. Let mixture slightly cool. Toast the bread on both sides; cut each slice into four squares. Place toast on a serving dish; pour honey mixture over top. Stick the pine nuts upright into the toast, like small spikes. Serve.

Irish Soda Bread

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: A traditional recipe

• 2 cup whole flour;
• 1 cup whole wheat flour
• 1/2 tsp. baking soda
• 3 level tsp. baking powder
• 1/2 tsp. salt
• 2 Tbs. sugar
• 2 cup buttermilk (approx.)
• 2 egg yolks for brushing.

Preheat oven to 400° F. After preheated reduce to 350° F. Mix dry ingredients well. Add milk by degrees until flour is absorbed - not too wet - just enough to knead. Knead for 5 minutes. Shape into a round loaf. Place in a lightly greased 9" cake tin - Cut a cross in the top (about a 1/4 in deep). Bake at 350° F until brown on top (50 - 60 min) Remove - cool cake pan and bread on wire rack for 10 minutes. Remove bread from pan and fully cool on wire rack. You can add an egg wash prior to baking - it adds nicely!

Lardy Jacks & Johnny Boys

DESCRIPTION: Sweet cakes made from English Egg Dough

Lardy Jacks

• 1/3 dough from Basic English Egg Dough
• 1/2 cup sugar
• 1/2 cup butter, very soft
• 3/4 cup raisins and nuts

After first rising of the Egg Dough, knead in the sugar, butter, raisins, & nuts. Roll dough to 1/2-inch thick. Cut into triangles. Brush with milk and sprinkle with sugar. Bake on greased baking sheet at 400º F until done.

Johnny Boys

Follow Lardy Jacks recipe above, but add 3 Tbs. cinnamon to the sugar. Shape the triangles like a boy with outflung arms (or use a gingerbreadman cookie cutter).

Lord's Loaf

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: A simple and fast white bread

• 3 - 3 1/2 cups flour
• 1 package (1 Tbs.) yeast
• 1 Tbs. sugar
• 1/2 tsp. salt
• 1 1/4 cup water
• 1 Tbs. butter

Heat water & butter to approx. 120º F. Mix 3 cups of flour, yeast, sugar, & salt until well blended. Pour water & butter into flour & beat until dough is stretchy. Knead until smooth, approx. 10 minutes. Place in a large greased bowl, cover, and let rise until doubled. Punch dough down and form loaf into desired shape. Place in loaf pan or on baking sheet and let rise until doubled. Bake in a 400º F oven for 25-30 minutes.

Maid of Honour Cakes

DESCRIPTION: A modern recipe for a traditional English treat

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• 1/2 pint whole milk
• 2 tablespoons fine dried bread crumbs
• 4 ounces of butter, melted
• 2 ounces finely ground almonds
• 1/4 cup sugar
• 3 large eggs
• 1 lemon, zested (i.e. peel of 1 lemon finely grated)
• 2 dozen round puff pastry shells, 1-2 inches in diameter
• powdered sugar

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In a saucepan, over medium heat, combine the milk and bread crumbs. Bring to a boil, stirring constantly. Remove from the heat and let stand for 10 minutes. In a mixing bowl, combine the bread mixture, butter, almonds, sugar, eggs, and zest. Mix well.

Preheat the oven to 350 degrees F. Fill each pastry shell with a tablespoon of the filling. Place on a baking sheet and bake until golden, about 12 to 15 minutes. Remove from the oven and cool completely. Garnish with powdered sugar and serve.

Roggenbraut

DESCRIPTION: A traditional Rye bread, sweet & heavy

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• 2 packages dry yeast
• 1/2 cup warm water
• 1 1/2 cups lukewarm milk
• 2 Tbs. sugar
• 1 tsp. salt
• 1/2 cup molasses
• 2 Tbs. butter
• 3 1/4 cups rye flour
• 2 1/2 cups white flour

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Dissolve yeast in warm water. In bowl, combine milk, sugar, and salt. Beat in molasses, butter, yeast mixture, and 1 cup rye flour. Add white flour until dough is stiff enough to knead. Knead 5-10 minutes, adding the additional rye flour as needed. Cover and let rise 1-1 1/2 hours until doubled. Punch down and divide to form 2 round loaves. Let rise on greased baking sheet for 1 hour. Bake at 275º F for 30-35 minutes.

Royal Cake

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: A sweet dessert cake

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• 2 cups flour
• 1 1/3 cup sugar
• 1/2 cup (1 stick) butter
• 1 tsp. salt
• 2/3 cup & 1/3 cup milk
• 2 eggs
• 1 tsp. vanilla
• 1 Tbs. double acting baking powder

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Blend by hand or mixer for 2 minutes the flour, sugar, butter, salt, and 2/3 cup milk. Stir in the baking powder, then add 1/3 cup milk, the eggs, and the vanilla. Blend by hand or mixer for 2 minutes. Pour into a well-greased cake pan (9 x 11 or a 9" ring mold) and bake at 375º F for 40 to 45 minutes.

Rye Bread

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: A standard Rye bread recipe

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• Yeast mixture:
• 1/2 oz. dry yeast
• 1/2 cup lukewarm water
• 2 Tbs. sugar
• 1/2 cup flour
• 4 1/2 cups rye flour, sifted
• 4-6 Tbs. lukewarm water
• 3 cups white flour, sifted
• 1 1/2 Tbs. salt
• 1 1/2 cups lukewarm water
• 1 Tbs. honey
• 1 egg white, beaten

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Mix 1/4 cup of rye flour with 2 to 3 Tbs. of water, enough to make a stiff paste, in a 1 qt. saucepan. Cover tightly and leave 24 hours in a warm quiet corner of the kitchen. It will be sour and fermented when you uncover it. Add 2 to 3 Tbs. of water and 1/4 cup of rye flour. Stir until smooth. Cover pan and let stand another 24 hours.

Prepare yeast mixture (see above). Dissolve the yeast in water. Stir in sugar and flour until smooth. Cover and let rise until bubbly and doubled in volume.

Combine the remaining 4 cups of rye flour, the white flour and salt in a large bowl. Add sourdough & yeast mixture and work into a stiff dough. Add 1 1/2 cups water & honey. Turn out onto board & knead thoroughly. Cover & let raise about 1/2 hour. Punch down and knead into smooth ball. Cut in half and knead each half into a smooth round loaf. Set on greased baking sheet and let raise until doubled. Brush with beaten egg white and bake at 350º F for about 1 hour.

Sablis

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: Cookies of egg yolk & lemon

• 1 cup flour
• 4 hard cooked egg yolks
• 6 Tbs. butter
• 6 Tbs. sugar
• 1 lemon rind, grated

Place flour in bowl. Press egg yolks through a strainer and add to flour. Add butter, sugar, and lemon rind. Cut into flour as for a pastry. Work into dough. Roll out about 1/4 inch thick and cut into small rounds. Place on ungreased baking sheet. Bake at 350º F for 15 minutes.