4 cups (12 oz) fresh cranberries 1 cup raisins, dried cranberries, or similar dried berries ½ cup sugar ¾ cup brown sugar 2 tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground cloves ¼ tsp salt ¼ tsp ground black pepper 1 cup water, vegetable stock, or orange juice ½ cup minced onion ½ cup minced Granny Smith apple ½ cup minced celery

In a medium pot, combine the cranberries, dried fruit, sugar, brown sugar, cinnamon, ginger, cloves, salt, pepper, and water/stock/orange juice. Bring to a boil over medium-high heat, then reduce the heat and simmer over low heat until the berries start to pop, about 5-7 minutes.

Add the onion, apple, and celery. Stir occasionally until the mixture thickens, 5-10 more minutes. Remove from heat.

For best flavor, refrigerate it overnight.

#apple #brownsugar #celery #cinnamon #clove #condiment #cranberry #dairyfree #driedfruit #ginger #glutenfree #onion #orangejuice #pepper #raisin #salt #side #soupstock #sugar #vegan

4 cups rolled oats ¼ cup brown sugar ½ cup raw peanuts, coarsely chopped ¼ cup raw sunflower seeds ¼ cup raw sesame seeds ¼ cup raw pumpkin seeds ¼ cup ground flax seeds ¼ cup chia seeds 6 Tbsp raisins 6 Tbsp dried cranberries ½ cup dried coconut, flaked or shredded 1 tsp salt 2 Tbsp honey 6 Tbsp coconut oil 2 egg whites

Preheat oven to 275° F and line a baking sheet with baking parchment.

In a medium bowl, stir together the dry ingredients. In a small bowl, beat together the honey, coconut oil, and egg white. Thoroughly stir this into the dry ingredients. Spread granola onto the baking sheet and cook for 45 minutes. (If making a half batch, cook for 30 minutes.)

Transfer the granola on the parchment, onto a cooling rack. Let cool before putting in a container.

Basic proportions: 4 cups grains 6 Tbsp sweetener 2 ¼ cup nuts and seeds 1 ¼ cup dried fruit

#breakfast #brownsugar #chia #coconut #coconutoil #cranberry #dairyfree #driedfruit #eggwhite #flaxseed #honey #oats #peanut #pumpkinseed #raisin #salt #sesameseed #sunflowerseed #vegetarian

1 tsp dried rose petals, hibiscus petals, or similar sweet flower ½ cup warm water ¼ cup raisins, dried cranberries, or other small dried fruit 1 ½ cups flour ¼ tsp salt ¾ cup butter 3 small apples 2 pears 2 Tbsp honey ½ cup chopped almonds

Grind the flower petals into a powder. In a small bowl, combine the warm water with the flower petals and dried fruit. Set aside while preparing the filling.

Slice the apples and pears into thin slices, removing the core. Cook the fruit with ¼ cup butter and honey over medium heat, stirring occasionally, until the apples are soft and butter is melted. Remove from heat. Scoop out the raisins with a slotted spoon and add those to the apple mixture.

In a medium bowl, stir together the flour and salt. Cut in ½ cup of butter. The flower water should be just under ½ cup; stir that into the flour to make a paste. Form the dough into a disk, wrap in plastic, and chill.

Preheat oven to 375° F.

When the dough is cold and harder, roll out into a large, thin circle and line a deep-dish pie pan. Set aside any extra dough to make a decorative top. Spread the chopped almonds into a layer on the bottom, then add the rest of the filling.

Bake for 35-40 minutes.

#almond #apple #butter #cranberry #dessert #driedfruit #fairyfeast #flowers #honey #pear #pie #raisin #salt #vegetarian #wheatflour

Celery sticks filled with mixed nut butter, sprinkled with cocoa powder, topped with mixed raisins and other dried fruit.

#celery #cocoa #dairyfree #driedfruit #glutenfree #nutbutter #peanutbutter #raisin #snack #vegan

Period: England, 1300s-1400s Sources: Medieval Cookery

Crust: 1 cup semola flour 1 Tbsp sugar 1 tiny pinch of saffron 1/8 tsp salt 6 Tbsp butter ¼ cup water

Filling: 6 egg yolks 1 Tbsp water ½ tsp gelatin ¼ cup sugar ½ tsp powdered ginger ¼ cup minced dates ¼ cup minced raisins, dried currant berries, or similar

For the crust: Stir together the flour, sugar, saffron, and salt. Cut in the butter until it creates moist crumbs, leaving some small chunks of butter. Stir in the water, forming a dough. Wrap the dough in plastic wrap and chill it in the fridge while making the filling.

Preheat oven to 350° F.

Dissolve the gelatin in the water. Beat together the egg yolks, gelatin, sugar, and powdered ginger until the mixture is very light, as light as you can reasonably get it. Then stir in the dates and raisins.

Divide the crust dough into 12 pieces, 6 of them slightly smaller than the others. Roll the larger balls out into circles and line 6 cups in a mini tart pan. Put about 2 Tbsp of filling into each cup—there will be a little extra, so divide it evenly. Then roll the smaller balls of dough to make top crusts. Leave a little bit of space, if you can, between the filling and the top crust.

Bake for 35-40 minutes, until the crust is golden brown.

#butter #date #dessert #driedfruit #eggyolk #gelatin #ginger #historical #pie #raisin #saffrom #salt #semolaflour #sugar

(Medieval-inspired. Medieval-probable.)

Use a 9” deep dish pie tin. You also want a meat thermometer.

Pie crust:

¾ cup butter 2 cups whole wheat pastry flour or semola flour ½ cup water ¼ tsp salt beaten egg whites

Filling:

2 Tbsp honey ½ cup dried fruits, minced (such as raisins, blueberries, prunes, cherries) 1 Tbsp ground cinnamon 3 egg yolks 2 Tbsp minced nuts 1 cup carrots, finely chopped ¾ cup fennel bulb, finely chopped 2 cups chicken, cut into about 1” cubes ½ tsp salt ½ tsp pepper 1 tsp thyme ½ tsp mace

Crust: Cut the butter into the flour until it is crumbly and there is no more dry powder. Dissolve the salt in the water, and stir into the flour to make a soft dough. Knead it a bit to get it all together. Form a ball, wrap in plastic wrap, and place in fridge to chill until hard.

Mix the chicken pieces, salt, pepper, thyme, and mace. Set aside, let chill.

Stir together the rest of the filling ingredients.

When the crust dough is hard, divide it in half. Place a piece of waxed paper on the counter, and sprinkle with flour. Roll out half the dough to a circle big enough to fit in the pie tin. It should be somewhat thick crust. Place the tin upside-down on the dough, and flip it over with the dough and waxed paper to get the dough inside. Remove the waxed paper and press the dough down into the tin.

Around this time, set the oven to preheat to 350° F.

Stir the chicken mix into the rest of the filling. Spread the filling into the pie tin.

Roll out the rest of the crust in the same way, using the waxed paper to lift it and place it on the top of the pie. Trim the edge of the crust and pinch the top and bottom together.

Brush the beaten egg whites onto the crust. Make a cool design on the top crust with the remaining dough! Make sure there are some cuts in the top crust. Brush the design with egg whites as well.

Bake for about 1 hour, until the internal temperature reaches or exceeds 165° F.

#blueberry #butter #carrot #cherry #chicken #cinnamon #driedfruit #eggwhite #eggyolk #fairyfeast #fennel #historical #honey #mace #main #nuts #pepper #pie #prune #raisin #salt #semola #thyme #wheatflour

Crust: 1 cup flour 6 Tbsp butter ¼ cup water

Filling: 2 lbs. apples ½ cup dried fruits (this time I used prunes, raisins, dried cherries, dried blueberries, crystallized ginger) ½ cup sugar ¼ tsp ground cinnamon ¼ tsp ground nutmeg ¼ tsp ground mace ¼ tsp salt 1/8 tsp ground cloves pinch of saffron powder (optional)

Cut the butter into the flour until it is crumbly and there are no more large chunks of butter. Stir the water into the flour. Knead it a little bit to make a dough, using flour if necessary to keep from sticking. Roll it thin and place in a 9” pie or tart dish. Chill until ready to use.

Preheat oven to 375° F. Core the apples and chop them into small pieces. Mince the dried fruits. Combine the apples and dried fruits with the spices and sugar, stirring to coat. Place into the tart crust.

Cover with aluminum foil and bake for 45 minutes, removing the foil toward the end of baking time.

#apple #blueberry #butter #candiedginger #cherry #cinnamon #clove #cobbler #dessert #driedfruit #mace #nutmeg #prune #raisin #saffron #salt #sugar #vegetarian #wheatflour

2 cups chopped tomatoes ½ cup candied ginger, minced ¼ cup balsamic vinegar ¼ cup apple cider or juice 2 Tbsp raisins or other small dried fruit ½ tsp ground black pepper ½ tsp ground coriander ½ tsp fennel seed ½ tsp cinnamon ½ tsp ground nutmeg ½ tsp rosemary ½ tsp salt 1 Tbsp honey 1 tsp arrowroot powder

Combine all ingredients in a pan. Let sit for 5 minutes. Put over medium heat and simmer for a few minutes until thick. Let it cool completely to continue to thicken.

#applejuice #arrowroot #candiedginger #cinnamon #condiment #coriander #dairyfree #driedfruit #fennel #glutenfree #honey #nutmeg #pepper #raisin #rosemary #salt #tomato #vegan #vinegar

2 ¾ cup flour 4 tsp baking powder ¼ tsp ground nutmeg 6 Tbsp butter 2 Tbsp honey 1 ¼ cup milk 2 Tbsp raisins 2 Tbsp minced candied ginger Nutmeg Poppyseeds

Preheat oven to 400° F.

Stir together the flour, baking powder, and nutmeg. Cut the butter into small cubes, then cut into the flour until it's crumbly. Stir in the honey and milk. Stir in the raisins and ginger.

Line a baking sheet with parchment and dump the dough onto it. With wet hands, form the dough into a large circle. Sprinkle the top with nutmeg and poppy seeds. Cut the circle into eighths.

Bake for 15-20 minutes, until the top is golden brown.

#bakingpowder #butter #candiedginger #honey #milk #nutmeg #poppyseed #raisin #scone #snack #vegetarian #wheatflour

This is an ancient Roman dish.

Makes 2 servings.

½ cup farina (if you can't find plain farina, use unflavored cream of wheat or malt-o-meal) 1 cup water 1 Tbsp pine nuts 2 Tbsp blanched almonds 2 Tbsp raisins ¼ cup prune juice or grape juice dates figs extra nuts of desired variety

Simmer the juice over low heat until it is reduced to half. Set aside.

Over low heat, whisk together the farina and water. Add the pine nuts and almonds. Cook, stirring, until it reaches desired thickness. (I like it really thick and solid, some want it thinner.)

Stir the raisins and juice into the farina.

Mince the dates and figs, and crush the nuts. Serve in bowls with the fruit and nuts on top.

I got together with a friend to do some experimental Roman cooking.

The recipe we used interpreted apothermum as a pudding. I found a second recipe that considers it a sauce for meat. However, in the original text, apothermum is in the minced dishes chapter, not the sauce chapter. The two different translations are interesting. One recipe comes up with forcemeats, the other says nuts and fruit. (Latin is weird because isn't it all, “We're pretty sure this word means this” because there are no original speakers?)

Here are the recipes:

Pudding recipe