Based on the Tasting History recipe.

2 ½ lb acorn squash 12 oz green apple 3 eggs ¼ cup dried herbs (I used sage, fennel seed, ground coriander, and thyme) 2 Tbsp butter 2/3 cup dried fruit ½ cup raw sugar ¼ cup fruit juice 1 unbaked pie crust extra butter for frying

I chose acorn squash rather than pumpkin because it doesn't need to be peeled. And the different colors from the skin and the flesh makes a nice visual.

Cut the acorn squash in half, cut out the stem, and scoop out the seedy innards. Cut the squash into thin slices.

Thinly slice the apples and remove the cores.

Preheat oven to 425° F.

In a small bowl, beat the eggs and stir in the herbs.

Melt some butter in a frying pan over medium heat. Dip the squash slices into the egg mixture, then fry them in a single layer for a few minutes on each side. Add more butter as needed between batches of squash.

Combine the fried squash with 2 Tbsp butter, dried fruit, sugar, and fruit juice. Gently stir together.

Prepare the pie crust in the baking pan. Put a layer of apple slices in the bottom of the pie, then add the pumpkin filling.

Bake for 20 minutes. Reduce the temperature to 375° F and bake for 40-50 minutes.

#acornsquash #apple #butter #coriander #dessert #driedfruit #egg #fairyfeast #fennel #fruitjuice #glutenfree #historical #pie #pumpkin #sage #squash #sugar #thyme #vegetarian

Filling: 1 lb. chicken meat 1 ½ tsp minced garlic 1 cup minced celery ¾ cup chopped onion 2 cups potato, cut into ½” cubes ½ cup grated parmesan (or other cheese) ½ tsp salt 1 tsp ground black pepper 2 tsp tomato powder ½ tsp dried thyme ½ tsp dried oregano ¼ tsp fennel seed ¼ cup cornstarch ½ cup water, soup stock, or cream

Crust: 2 ¾ cup flour 2 tsp baking powder 1 tsp salt 6 Tbsp oil 1 ½ cup milk or water

Preheat oven to 350° F.

Place the chicken in a greased pan over medium-high heat and let the outside brown, flipping occasionally, while you prepare the rest of the filling. The chicken does not have to be cooked through at this time.

Chop the vegetables, mix the filling ingredients in a large bowl. When the chicken is seared on the outside, cut it into small pieces and stir into the filling.

In a separate bowl, stir together all the crust ingredients.

Grease a large pie pan, and press 1/3 of the crust dough into the bottom, with wet hands to smooth it out to fill the space. Pour the filling into the pie pan, evening out the top. Place the rest of the dough on top, using wet hands to smooth it out and completely cover the filling.

Bake for 1 hour, or until the internal temperature reaches at least 165° F, checking in several spots.

#bakingpowder #celery #cheese #chicken #cornstarch #cream #fennel #garlic #main #milk #oil #onion #oregano #parmesan #pepper #pie #potato #salt #soupstock #thyme #tomatopowder #wheatflour

1 tsp salt 1 tsp black pepper 3 cups diced green tomatoes ½ cup fresh cilantro ¼ cup diced onion 2 Tbsp lime juice or lemon juice 2 Tbsp olive oil 2 tsp oregano 2 tsp thyme 2 tsp sugar 2 tsp cumin 2 tsp garlic cloves, minced ½ tsp – 1 tsp red pepper flakes, cayenne pepper, hot sauce, minced peppers, or whatever source of heat you want.

Blend all ingredients together until liquefied. Makes 1 quart.

#cayenne #cilantro #condiment #cumin #dairyfree #garlic #glutenfree #hotsauce #jalapeño #lemonjuice #limejuice #oliveoil #onion #oregano #pepper #redpepper #salt #sugar #thyme #tomato #vegan

Bread: 2 tsp dry yeast or .6 oz cake yeast 2 tsp sugar 2 cups warm water or soup stock 1 Tbsp salt 4 cups flour 1 tiny pinch of lavender buds ½ tsp fennel seed 1 tsp thyme

Filling: 1 pound ground sausage ¾ cup grated or minced onion ¼ cup grated carrot 1 tsp minced garlic ½ cup (4 oz) cream cheese

1 egg for glaze

Stir together the sugar, yeast, and water/vegetable stock. Stir in the flour, 1 cup at a time. With the last cup, add in the salt and herbs. Knead on a floured countertop until the dough is smooth and less sticky. Coat the dough with oil, place in an oiled bowl, cover with plastic wrap, and let the dough rise for 30 minutes.

While the dough is rising, cook the sausage, onion, carrot, and garlic in a pot over medium heat. Cook until the sausage is mostly browned. Some pink is ok, as it will be cooked again. Cut the cream cheese into chunks and stir it into the meat mixture.

Line a baking sheet with parchment paper. Roll the dough out into a rectangle taking up the whole space of the baking sheet, then place the filling along the middle 1/3 of the dough, leaving about 1 ½ inches of free space at the ends. Cut slashes along the sides of the dough.

Fold the short ends over the filling, then fold each fringe piece of dough over the middle, alternating sides and stretching at a diagonal to create a braided look. Pinch closed any large gaps in the dough. Cover with plastic wrap and let rise another 30 minutes. Towards the end, set the oven to preheat to 350° F.

When the dough is done rising, beat an egg and brush it all over the loaf.

Bake for 20-25 minutes.

#carrot #creamcheese #egg #fairyfeast #fennel #garlic #lavender #main #onion #salt #sausage #soupstock #sugar #thyme #wheatflour #yeast

1 lb cabbage (about ½ head) 1 lb fennel bulb (about 2 bulbs) 1 Tbsp butter ½ cup onion, thinly sliced 2 cloves garlic, minced 1 tsp dried thyme leaves, or 1 Tbsp fresh ½ tsp hotroot pepper (or to taste) ¼ cup vegetable stock 1 Tbsp vinegar 1 cup 2% milk, half-and-half, or cream ¼ cup corn meal ½ tsp salt

Preheat the oven to 375° F.

Chop the cabbage and fennel bulbs into thin slices.

In a large pot, melt the butter over medium-low heat. Add the onion, cabbage, and fennel, and cook, stirring, for 5 minutes. Add the rest of the ingredients, and cook for another 5 minutes.

Pour into a 9”×13” baking pan, cover with foil, and bake for 30 minutes.

Use leftover cabbage and fennel bake to make pasties.

Take pie crust dough, roll into small circles, and fill each one with cabbage and fennel bake. Fold each circle in half and pinch the edges closed. Bake them at 350° F for 20-30 minutes.

#butter #cabbage #casserole #cornmeal #fennel #garlic #glutenfree #halfandhalf #hotroot #milk #onion #salt #side #soupstock #thyme #vegetarian #vinegar

(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, figs, dates) 1 Tbsp ground cinnamon 3 egg yolks 2 Tbsp minced nuts 1 cup carrots, finely chopped ¾ cup fennel bulb and stalk, finely chopped 2 cups chicken, cut into about 1” cubes ½ tsp salt ½ tsp pepper 1 tsp thyme ½ tsp mace

Set the oven to 350° F and put the chicken in to cook while you make the crust and chop the vegetables.

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.

Stir together all 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.

Spread the filling into the pie crust.

Roll out the rest of the crust dough 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 45 minutes, until the internal temperature reaches or exceeds 165° F.

Variation: Use ½ cup bacon and ½ cup chicken. Use parsnips instead of carrots. Use puff pastry instead of pie crust.

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

4 cups water or vegetable stock 2 cups diced potatoes 1 cup chopped carrots 1 tsp minced garlic 1 Tbsp minced celery ¼ cup oil 1 cup chopped leeks 1/3 cup minced onion 3 Tbsp cornstarch or flour ½ tsp salt ½ tsp pepper ¼ tsp dried oregano ¼ tsp dried thyme 1/8 tsp ground cardamom

In a medium pot, bring the water, potatoes, carrot, and celery to a low boil.

Meanwhile, mix the oil, garlic, leeks, onion, cornstarch/flour, salt, and pepper in a skillet over medium heat. Cook, stirring occasionally, until the cornstarch browns. Stir into the stew.

Add the rest of the seasonings and allow to simmer over low heat until the potatoes and carrots are soft and the stew is thick.

Makes 4 servings.

#cardamom #carrot #celery #cornstarch #dairyfree #garlic #glutenfree #leek #main #oil #onion #oregano #pepper #potato #salt #soup #soupstock #thyme #vegan #wheatflour

2 cups water or veg. stock 1/3 cup diced onion 1 cup roughly chopped carrots 2 ½ cups roughly chopped beets 2 cups milk or nut milk ½ tsp salt ½ tsp pepper 1/8 tsp dried mint leaves 1/8 tsp dill weed 1/8 tsp thyme

Boil the beets, carrot, and onion in the water, until beets and carrots are soft. Transfer to a blender and blend until it's a thick liquid. Return to stove, over low heat. Add the milk and seasonings. Stir until heated through.

#beet #carrot #dairyfree #dill #glutenfree #main #milk #mint #nutmilk #onion #pepper #salt #side #soup #soupstock #thyme #vegan #vegetarian

1 pound beet roots ½ cup apple juice, or other fruit juice 2 Tbsp olive oil 1 Tbsp minced chives 1 Tbsp minced mint 1 Tbsp minced thyme ½ tsp salt 2 cups, packed, chopped lettuce and beet greens

Scrub the beets and grate with a large-holed grater. Toss with the lettuce and greens. Combine the juice, olive oil, and salt to taste. Toss with the beets and greens.

Serves 4.

#applejuice #beet #chive #dairyfree #fruitjuice #glutenfree #lettuce #mint #oliveoil #salad #salt #side #thyme #vegan

7 cups water or vegetable stock 6 Tbsp corn meal 3 Tbsp oil 1 ½ tsp salt ¾ tsp pepper ¾ tsp basil ½ tsp thyme 1 ¼ pound potatoes, diced 5 carrots, chopped 3 celery sticks, chopped 1 ½ medium onions, chopped 1 ½ cup peas 1 ½ cup corn 3 cups beans, precooked

Dumplings: 2 ¼ cup flour ¾ tsp salt ¼ cup butter 1 ¼ cup milk or nut milk 3 egg whites

Whisk the corn meal into the water/vegetable stock. Add the rest of the ingredients. Cover and cook over medium heat for 10 minutes. Let it simmer, but not boil.

Combine flour and salt in a bowl. Cut in butter until mixture is like coarse crumbs. Beat in milk and egg whites. Drop dough in spoonfuls into the stew. Cook, uncovered, for 10 minutes. Cover and cook for 10 more minutes until dumplings are done.

#basil #bean #butter #carrot #celery #corn #cornmeal #eggwhite #main #milk #nutmilk #oil #onion #pea #pepper #potato #salt #soup #soupstock #thyme #vegetarian #wheatflour