Yesterday I attended Harvest Days for my local SCA Group. I made peach tarts and grape and raisin tarts for a friend's vigil participated in the Tournament of Arts with Manus Christi, cinnamon oil, and Spanish wedges, and threw together a last-minute lunch because I realized, that I was going to spend a fortune eating from the lunch truck. This is something I have been wanting to do, and what a perfect time to do it! I had all of the items on hand, and it just took a little time and effort to put them together. I present to you "kettle-worms" pork and beef sausage made with apples and onions, seasoned with thyme and a little salt, then smoked with apple wood. Flatbreads are made with wheat, barley, rye flours, whey and buttermilk, and a pinch of salt. Half of the flatbreads are made with dried cranberries (because my lingonberry bushes have not started producing berries yet) & hazelnuts. Fresh cheese is made with 100% grass-fed whole milk, a bit of heavy cream, vinegar, and sweetened with raw and unfiltered honey. Butter, which is made from the remainder of the heavy cream. Dried apple rings, prunes, and dried pears along with raw hazelnuts and walnuts.
If you have not visited the Ribe Viking Center's website, I strongly recommend that you do. They are full of ideas, and that is the inspiration for the meal I made yesterday.
Now you have a preview of the next several recipes to be posted.
Manus Christ flavored with Cinnamon Oil
Kettle Worms - Sausages of pork and beef with apples, onions and thyme
Flatbreads - including a bonus recipe on how to make your own flour
DIY - Fresh cheese and Butter
Happy Eating!
Comentarios