1 ½ cup milk 1 ½ cup half-and-half 1 tsp garlic, minced 1 tsp hotroot pepper 1 tsp salt 1 lb carrots 1 lb turnips 1 cup grated cheese 1 Tbsp fennel leaves 1 cup flour 4 Tbsp butter

Preheat the oven to 375° F and butter a 9”×13” baking pan.

In a medium bowl, combine the milk, half-and-half, garlic, hotroot pepper, and salt.

Cut the carrots and turnips into thin slices, no more than 1/8” thick. Put half the slices in the baking pan, then pour over half the milk mixture. Sprinkle ½ cup of cheese over it. Layer the remaining vegetable slices on top and pour over the remaining milk mixture. Cover with foil and bake for 25 minutes.

Mix together the flour and fennel. Cut in the butter until it is crumbly and there are no more chunks of butter. Stir in the cheese.

Remove dish from oven. Sprinkle on the topping and bake again, uncovered, for 20-25 minutes, until the topping is golden brown.

#butter #carrot #casserole #cheese #fennel #garlic #halfandhalf #hotroot #milk #salt #side #turnip #vegetarian #wheatflour

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) 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

Filling: 3 apples 2 tsp honey 1 lb. strawberries 1 Tbsp honey 1 Tbsp arrowroot powder pinch of salt

Topping: ¾ cup flour ¼ cup rolled oats 4 Tbsp butter 2 Tbsp sugar or brown sugar 1 tsp ground cinnamon ½ tsp poppy seeds

Preheat the oven to 350° F.

Coat bottom of an 8” cake pan with butter.

Slice apples into cubes, removing the core. Place in a small pot with 2 tsp honey and cook, covered, over medium heat, for 8-10 minutes, stirring occasionally.

Meanwhile, hull and halve the strawberries. Place them in a large bowl with the rest of the honey, arrowroot powder, and salt. Stir to coat the berries with powder.

Put the apple mixture in the cake pan, then the strawberry mixture.

In another bowl, stir together the flour, oats, sugar, cinnamon, and poppy seeds. Cut in the butter until there are no large chunks of butter and no dry flour. Sprinkle this mixture over the fruit in the pan.

Bake for 30-35 minutes, until golden.

#apple #arrowroot #brownsugar #butter #cinnamon #cobbler #dessert #honey #oats #poppyseed #salt #strawberry #sugar #vegetarian #wheatflour

2 ½ cups carrots, sliced into about ¾” pieces 1 cup milk, half-and-half, or evaporated milk 1 Tbsp butter 1 Tbsp flour or corn starch 1 tsp sage 1 Tbsp cilantro ½ tsp nutmeg 1 Tbsp minced green onion ¼ cup chopped tomato ½ tsp salt ¼ tsp ground pepper

Boil carrots in salted water until soft, there is no resistance to being pierced with a fork. Drain, reserving ¾ cup of broth. Put carrots, broth, milk, and tomato in the blender.

In the pot, cook over low heat the butter, flour, sage, cilantro, and green onion. Add this to the blender and blend until it is completely smooth.

Return to the pot. Stir in the nutmeg, salt, and pepper. Bring the soup back up to a hot temperature, and serve.

Makes 2-4 servings.

#butter #carrot #cilantro #cornstarch #evaporatedmilk #glutenfree #greenonion #halfandhalf #main #milk #nutmeg #pepper #sage #salt #soup #tomato #vegetarian #wheatflour

Cake: ½ cup honey 2 Tbsp butter 1 egg 1 cup flour 1 tsp baking powder 1/8 tsp salt ½ cup milk or nut milk ¾ cup cherries, pits removed ¾ cup chopped damson plums, pits removed ½ cup nuts, roughly chopped

Sauce: 1 cup cherry juice—I got cherry juice from pitting the cherries (add some water if you can't get a full cup) 2 tsp honey 1 Tbsp corn starch 1 Tbsp butter ½ tsp vanilla extract

Preheat oven to 325° degrees. Grease a square 9×9” baking dish.

Beat honey and butter until smooth. Add egg and mix well. Sift flour, baking powder, and salt, then add to mixing bowl alternatively with milk. Stir in cherries, plums, and chopped nuts. Pour batter into buttered pan and smooth out the surface. Bake for 40 minutes, or until golden brown and solid.

Make the sauce by combining cherry juice and honey in a small saucepan. In a small bowl, mix the corn starch with a bit of water to make a smooth liquid, then pour into the pan while stirring. Boil for 8-10 minutes, or until thick. Remove from heat and stir in 1 Tbsp butter and vanilla extract.

Pour the sauce over the baked cake and let sit while it cools, to soak in the sauce.

#bakingpowder #butter #cake #cherry #cornstarch #dessert #egg #fruitjuice #honey #milk #nut #nutmilk #plum #salt #vanilla #vegetarian #wheatflour

1 batch of pie crust dough ¼ cup butter 1 cup mushrooms, chopped small 1 cup beets, chopped small ½ tsp salt ½ tsp pepper ½ tsp dried sage ½ cup flour or corn starch 2 Tbsp water or soup stock

Preheat the oven to 350° F.

Roll the pie dough into 4 small crusts, round or square, about 5-6 inches across.

Combine the butter, mushrooms, seasonings, and flour/cornstarch in a large skillet and cook over medium-low heat until the mushrooms are soft, and most of the moisture has been absorbed by the mushrooms and flour. Remove from heat. Add the beets and the water/stock.

Spoon this filling into the crusts. Fold the crust over and pinch the edges closed. If desired, glaze the top of the crust. Cut small slashes in the tops.

Bake for about 20 minutes, until the crust is golden brown.

#beet #butter #cornstarch #mushroom #pepper #pie #sage #salt #side #snack #soupstock #vegetarian #wheatflour

Filling: 1 ½ cup carrots, chopped 1 ½ cup mushrooms, chopped 1 cup onions, chopped small 1 cup potatoes, cubed ½ cup milk 2 Tbsp corn starch 1 tsp rosemary 1 tsp basil

Crust: 1 ¼ cup flour 2 tsp baking powder ¼ tsp salt 3 Tbsp butter ½ cup milk mint leaves bit of milk

Preheat oven to 350° F.

Chop the carrots. Boil them until they are bright colored and slightly soft. Drain, reserving ¼ cup of the water.

Cube the potatoes. Boil them until they're soft. Drain, reserving ¼ cup of the water. Mash the potatoes with the milk.

Stir together the carrots, onions, mushrooms, cornstarch, rosemary and basil. Put in a 9” square or circular baking pan. Spread the mashed potatoes over the top. Pour in the carrot and potato water.

Stir the flour, salt, and baking powder together. Cut in the butter, then stir in the milk. Knead to made a cohesive dough. On a piece of waxed paper, roll out the dough until it is big enough to cover the pan. Use the waxed paper to place the dough on top, tucking in the edges. Brush a small amount of milk on the crust, then sprinkle liberally with mint.

Bake for 20-30 minutes, until the crust is golden.

#bakingpowder #basil #butter #carrot #casserole #cornstarch #main #milk #mint #mushroom #onion #potato #rosemary #salt #vegetarian #wheatflour

Crust: 1 cup flour 1 tsp dried ground tomato ½ tsp dill weed 6 Tbsp butter ½ tsp salt ¼ cup water

Filling: 5 eggs 1 ¼ cup milk 1 ½ cups diced onion 1 Tbsp oil ¾ cup cheese, shredded or cubed small 1 tsp black pepper

Preheat oven to 350° F.

Put the onion and oil in a small pan over medium-low heat. Cover and let cook until they are translucent.

Stir together the flour and spices for the crust. Cut in the butter until there are no more large chunks. Dissolve the salt in the water and stir into the flour mixture until it forms a dough. Press the dough onto the bottom and up the sides of a 9” square or circular baking pan. (Or you can roll the crust out on a floured surface.) Chill until needed.

Whisk together the eggs, milk, and pepper until it is completely mixed, then stir in the cheese.

Spread the onions in the bottom of the crust. Pour in the egg mixture.

Bake for 35-40 minutes until top and crust are lightly browned.

#breakfast #butter #cheese #dill #egg #main #milk #onion #pepper #salt #tomato #vegetarian #wheatflour