Mmmmm Cookies!
We are having a Virtual Cookie Exchange! The week prior and day of, we will be hosting members throughout the Middle Kingdom to show off their cookie goods. Learn with the experts of each Region and area on how to make the most scrumptious yummies!
Zoom Details:
Topic: Virtual Cookie Exchange Week
Time: 8PM-10PM
Join Zoom Meeting
https://us02web.zoom.us/j/88671950905?pwd=MzNTSGY0bDBPZjlHUmJjWk04YXp1dz09
Meeting ID: 886 7195 0905
Passcode: COOKIESGR8
Zoom Details:
Topic: Virtual Cookie Exchange Week
Time: 8PM-10PM
Join Zoom Meeting
https://us02web.zoom.us/j/88671950905?pwd=MzNTSGY0bDBPZjlHUmJjWk04YXp1dz09
Meeting ID: 886 7195 0905
Passcode: COOKIESGR8
Monday December 7th |
Tuesday December 8th |
Wednesday December 9th |
Thursday December 10th |
Friday December 11th |
South Oaken's Lynne Fairchild has provided us with a pre-recorded variety! |
Midland's Samii Sampson will be teaching Shortbread! |
Pentemere's Zubaida Qilichlu (Mistress Hauviette) will be teaching Ma'muniyya! |
North Oaken's Aislin de Tanet will be teaching something tasty! |
Pentemere's Ulfrun Barefooted will be teaching Spiced Molasses Cookies! |
INGREDIENTS IF YOU WANT TO COOK ALONG
Monday-16th Century Tudor Anise Seed Pretzels, Jumbles: 1 3/4 cup flour 1/2 cup sugar 2 eggs 1 Tbsp aniseed 1 tsp rosewater 1 Tbsp butter (for oiling the pan). Short Cakes, A 16th Century Tudor Cooking Recipe: 3/4 cup flour 4 Tbsp unsalted butter 1/2 cup sugar 1/8 tsp ground clove 1/8 tsp ground mace pinch saffron 1 egg yolk. Fine Cakes from 16th & 17th Century: 1587: 1 cup flour 1/2 cup sugar 4 Tbsp unsalted butter 1/8 tsp ground clove 1/8 tsp ground mace pinch saffron 2 egg yolks 2 Tbsp rosewater 1 tsp yeast
1615: 1 cup flour 1/4 cup sugar 1/8 tsp mace 4 Tbsp butter 1/4 cup water 1/8 tsp salt
Tuesday-Lots and Lots of Butter! Some Sugar and flour too....
Wednesday-Me’muniyye-: 3.5 oz sweet butter, 2/3 C honey with 1 Tablespoon Rose water added, 1/8 cup milk, 3 oz shredded Chicken (Plus 3 oz if not using Almonds), 5.6 oz Rice Flour Plus 3 Oz to make up for almonds if not using, 2/3 C Ground Almonds (if Using), Dusting Sugar; ½ C Ground Sugar, ¼ cup ground almonds (if using),1 drop musk water, ½ teaspoon rose water
Sheker Boregi; Borek Sweet or Sugared Borek:½ cup butter, 1.5 cups milk, 2 tsp granulated sugar, 1 tsp salt,1 tablespoon dry yeast, 1/4 tsp crushed saffron*, 4 cups all-purpose unbleached flour, Filling: Marzipan:1/2 pound blanched almonds (or buy pre-ground blanched almonds it’s easier), 1/2 pound fine ground cane sugar- ground down even further (called fruit sugar in the bulk food store- almost powdered sugar without the cornstarch), 1-2 tsp rose water to your taste (available at any Middle Eastern Grocery or in the International Section of most large stores), 1 drop of musk water (this can be obtained at https://shop.perfumersapprentice.com/), Optional; colored sugars for dipping or 1 pound commercial almond paste and additional 1 teaspoon rose water mixed in, ½ cup melted butter for brushing dough,1 cup of finely ground sugar for final dipping
Mutbaq (Enveloped)- A Stuffed semolina cookie
2 cups unbleached flour, 2 1/2 cups semolina flour, 1 cup light sesame oil or clarified butter, 3/4 cup water, 1 tablespoon cardamom, 1/2 cup sugar, Filling 1 1/2 cups walnuts – toasted (optional hazelnuts, almonds or pistachios) If you choose not to use nuts double your fruit, 1/2 cup lavender sugar -- or fragrant sugar or plain sugar plus 1 teaspoon rose water, 1/2 tablespoon Ceylon cinnamon -- freshly ground, 1 teaspoon salt
1 1/2 cups fig spread -- in Greek/Arab shops or 1/ ½ cups dates cooked in 1/8 cup water and mashed into a paste If using dates decrease sugar to ¼ cup, 3 tablespoons flour, Dusting; 1 cup powdered sugar -- confectioners sugar or finely ground sugar,
Nuhud al- Adhra- Virgin's Breasts-A Semolina Shortbread: 1 2/3 cups finely ground sugar (ultra fine baking sugar is a good substitute), 1 1/8 pints flour (semolina), 1 2/3 pints ground almonds, 1 2/3 cups ghee,
Thursday-TBD
Friday-vegetable shortening or softened butter, brown sugar, eggs, dark molasses (black strap is best) salt, black peppe, ginger cloves, allspice, cinnamon, flour Icing: powdered sugar, hot water, softened butter, vanilla, anise oil
Monday-16th Century Tudor Anise Seed Pretzels, Jumbles: 1 3/4 cup flour 1/2 cup sugar 2 eggs 1 Tbsp aniseed 1 tsp rosewater 1 Tbsp butter (for oiling the pan). Short Cakes, A 16th Century Tudor Cooking Recipe: 3/4 cup flour 4 Tbsp unsalted butter 1/2 cup sugar 1/8 tsp ground clove 1/8 tsp ground mace pinch saffron 1 egg yolk. Fine Cakes from 16th & 17th Century: 1587: 1 cup flour 1/2 cup sugar 4 Tbsp unsalted butter 1/8 tsp ground clove 1/8 tsp ground mace pinch saffron 2 egg yolks 2 Tbsp rosewater 1 tsp yeast
1615: 1 cup flour 1/4 cup sugar 1/8 tsp mace 4 Tbsp butter 1/4 cup water 1/8 tsp salt
Tuesday-Lots and Lots of Butter! Some Sugar and flour too....
Wednesday-Me’muniyye-: 3.5 oz sweet butter, 2/3 C honey with 1 Tablespoon Rose water added, 1/8 cup milk, 3 oz shredded Chicken (Plus 3 oz if not using Almonds), 5.6 oz Rice Flour Plus 3 Oz to make up for almonds if not using, 2/3 C Ground Almonds (if Using), Dusting Sugar; ½ C Ground Sugar, ¼ cup ground almonds (if using),1 drop musk water, ½ teaspoon rose water
Sheker Boregi; Borek Sweet or Sugared Borek:½ cup butter, 1.5 cups milk, 2 tsp granulated sugar, 1 tsp salt,1 tablespoon dry yeast, 1/4 tsp crushed saffron*, 4 cups all-purpose unbleached flour, Filling: Marzipan:1/2 pound blanched almonds (or buy pre-ground blanched almonds it’s easier), 1/2 pound fine ground cane sugar- ground down even further (called fruit sugar in the bulk food store- almost powdered sugar without the cornstarch), 1-2 tsp rose water to your taste (available at any Middle Eastern Grocery or in the International Section of most large stores), 1 drop of musk water (this can be obtained at https://shop.perfumersapprentice.com/), Optional; colored sugars for dipping or 1 pound commercial almond paste and additional 1 teaspoon rose water mixed in, ½ cup melted butter for brushing dough,1 cup of finely ground sugar for final dipping
Mutbaq (Enveloped)- A Stuffed semolina cookie
2 cups unbleached flour, 2 1/2 cups semolina flour, 1 cup light sesame oil or clarified butter, 3/4 cup water, 1 tablespoon cardamom, 1/2 cup sugar, Filling 1 1/2 cups walnuts – toasted (optional hazelnuts, almonds or pistachios) If you choose not to use nuts double your fruit, 1/2 cup lavender sugar -- or fragrant sugar or plain sugar plus 1 teaspoon rose water, 1/2 tablespoon Ceylon cinnamon -- freshly ground, 1 teaspoon salt
1 1/2 cups fig spread -- in Greek/Arab shops or 1/ ½ cups dates cooked in 1/8 cup water and mashed into a paste If using dates decrease sugar to ¼ cup, 3 tablespoons flour, Dusting; 1 cup powdered sugar -- confectioners sugar or finely ground sugar,
Nuhud al- Adhra- Virgin's Breasts-A Semolina Shortbread: 1 2/3 cups finely ground sugar (ultra fine baking sugar is a good substitute), 1 1/8 pints flour (semolina), 1 2/3 pints ground almonds, 1 2/3 cups ghee,
Thursday-TBD
Friday-vegetable shortening or softened butter, brown sugar, eggs, dark molasses (black strap is best) salt, black peppe, ginger cloves, allspice, cinnamon, flour Icing: powdered sugar, hot water, softened butter, vanilla, anise oil
Feast you Say but HOW?
Wondering how you are going to have a feast, when we can't meet? Worry not for we are gathering the most experienced teachers to show you how to make your own feast! This gives you an opportunity to choose what you want to eat, and substitute anything that you may not like! Check out our A&S Classes list on when our classes are running for this delicious meal time! Please check out the general menu below for ideas on what your plates may look like.
This year's Yule Feast theme is a Roman Feast. All of the recipes this year are selected from Apicus De re coquinaria (On the Subject of Cooking). De re coquinaria is a collection of techniques and recipes thought to have been compiled in the 1st century. Surviving copies are from the 5th century and later (including visions from the 8th-15th centuries).
We have provided ingredients lists so that if you choose to cook along with the Saturday classes, you will be able to prepare the feast at home. Below the ingredients lists are some suggested alternatives that you might consider purchasing pre-made if cooking your own feast is not in your plans. Items with an * are being taught in our classes
The Feast menu is as follows:
Flat bread
*Fresh Cheese and Herb Moretum (2-3pm class)
Olives and Grapes
*Meatballs in wine sauce (1-2pm class)
*Pullum Numidicum (Chicken with honey, vinegar and nuts) (3-4 pm class)
*Asparagus Patina (10-11 am class)
Pearl Barley or Pasta
*Honey cakes (11m-noon class)
Fruit - your choice of peaches, grapes, pomegranate, citron
wine or other beverage of choice
Not included in the classes ingredients lists, but suggested for the feast ingredients are:
Flatbread
Pearl Barley (you will need to prepare according to the instructions on the box). If you prefer, substitute your choice of pasta
Kalamata olives
Seedless Grapes
Your choice of fruit
Possible Substitutions (obviously not exact, but similar):
Asparagus patina - Substitute a pre-made supermarket vegetable quiche
Meatballs - substitute frozen meatballs
Pullum Numidicum - substitute a cut up whole roast chicken (costco, kroger, sam’s club, etc)
Cheese and Herb Moretum - boursin herbed cheese
This year's Yule Feast theme is a Roman Feast. All of the recipes this year are selected from Apicus De re coquinaria (On the Subject of Cooking). De re coquinaria is a collection of techniques and recipes thought to have been compiled in the 1st century. Surviving copies are from the 5th century and later (including visions from the 8th-15th centuries).
We have provided ingredients lists so that if you choose to cook along with the Saturday classes, you will be able to prepare the feast at home. Below the ingredients lists are some suggested alternatives that you might consider purchasing pre-made if cooking your own feast is not in your plans. Items with an * are being taught in our classes
The Feast menu is as follows:
Flat bread
*Fresh Cheese and Herb Moretum (2-3pm class)
Olives and Grapes
*Meatballs in wine sauce (1-2pm class)
*Pullum Numidicum (Chicken with honey, vinegar and nuts) (3-4 pm class)
*Asparagus Patina (10-11 am class)
Pearl Barley or Pasta
*Honey cakes (11m-noon class)
Fruit - your choice of peaches, grapes, pomegranate, citron
wine or other beverage of choice
Not included in the classes ingredients lists, but suggested for the feast ingredients are:
Flatbread
Pearl Barley (you will need to prepare according to the instructions on the box). If you prefer, substitute your choice of pasta
Kalamata olives
Seedless Grapes
Your choice of fruit
Possible Substitutions (obviously not exact, but similar):
Asparagus patina - Substitute a pre-made supermarket vegetable quiche
Meatballs - substitute frozen meatballs
Pullum Numidicum - substitute a cut up whole roast chicken (costco, kroger, sam’s club, etc)
Cheese and Herb Moretum - boursin herbed cheese
INGREDIENT LISTS:
Asparagus Patina
Needed kitchenware:
Pie plate or ovenproof pan, shallow pan, cutting board and knife, mixing bowl, blender or food processor (or mortar and pestle)
Ingredients:
6 eggs
1 bunch of asparagus (trimmed)
1/4 cup coarsely chopped onion
1/4 cup cilantro leaves
1/4 teaspoon ground black or long pepper
1 teaspoon dried savory (or sage)
1/8 teaspoon lovage (or celery seed)
1 tablespoon of olive oil (plus more for the dish)
1/2 a cup of white wine
1 tablespoon of fish sauce.
Honey Cakes:
Makes 1 cake
Cake tin
Stand or hand mixer
3 eggs
200g honey (approx 7.5oz or 5/8cup)
50g flour (all purpose works but if you want closer to period, you can use spelt)
Meatballs from Apicius
Ingredients
1 lb ground pork
Myrtle berries (substitute juniper berries) 1 or 2,
Fish sauce (substitute soy sauce or Worcestershire sauce)
4 oz stale white bread, crust removed or 2 oz white unseasoned breadcrumbs
Pine nuts (2 oz)
Sweet wine (4 oz)
Grape juice (2 cups) or more wine.
Salt and pepper
Olive oil
Fresh cheese and herb moretum (cheese spread)
Equipment:
Stand mixer or mortar and pestle
Bread or veggies for eating
1 lb of fresh or store bought ricotta
1/2tsp dried mint or 10 leaves fresh
½ tsp dried coriander or 10 leaves fresh
½ tsp dried savory
1 tsp dried thyme or a few sprigs fresh with twigs removed
Handful of fresh parsley
2 green onions or chives
Handful of curly endive or radicchio or watercress OR extra arugula
Handful (or two) arugula
Fresh black pepper
Salt
Olive oil (extra virgin will work but isn’t preferred)
Apicus - Pullum Numidicum - Guinea Hen
Pot to parboil chicken (1 Gal)
Frying pan large enough to hold all chicken (9-10”)
Knife
Measuring cups/spoons
Mortar and pestle/grinder/food processor (or use ground cumin and coriander seeds)
Mixing bowl
Ingredients To Serve 4
2-3 chicken quarters
freshly-ground black pepper
Asafoetida1
Sauce:
1/2 tsp freshly-ground black pepper
1/2 tsp cumin seeds
1/2 tsp coriander seeds
pinch of asafoetida1 pinch of rue (or rosemary)
4 tbsp dates, finely chopped
ground almonds or hazelnuts
2 tbsp white wine vinegar
2 tbsp honey
2c chicken stock
2 tsp olive oil
2 tsp wheat flour or wheat starch
1Asafoetida (aka hing) is a relative of the extinct laser plant. Substitute a mixture of ½ onion powder and ½ garlic powder in this recipe if you don’t have access to asafoetida
Asparagus Patina
Needed kitchenware:
Pie plate or ovenproof pan, shallow pan, cutting board and knife, mixing bowl, blender or food processor (or mortar and pestle)
Ingredients:
6 eggs
1 bunch of asparagus (trimmed)
1/4 cup coarsely chopped onion
1/4 cup cilantro leaves
1/4 teaspoon ground black or long pepper
1 teaspoon dried savory (or sage)
1/8 teaspoon lovage (or celery seed)
1 tablespoon of olive oil (plus more for the dish)
1/2 a cup of white wine
1 tablespoon of fish sauce.
Honey Cakes:
Makes 1 cake
Cake tin
Stand or hand mixer
3 eggs
200g honey (approx 7.5oz or 5/8cup)
50g flour (all purpose works but if you want closer to period, you can use spelt)
Meatballs from Apicius
Ingredients
1 lb ground pork
Myrtle berries (substitute juniper berries) 1 or 2,
Fish sauce (substitute soy sauce or Worcestershire sauce)
4 oz stale white bread, crust removed or 2 oz white unseasoned breadcrumbs
Pine nuts (2 oz)
Sweet wine (4 oz)
Grape juice (2 cups) or more wine.
Salt and pepper
Olive oil
Fresh cheese and herb moretum (cheese spread)
- can be scaled down for fewer people
Equipment:
Stand mixer or mortar and pestle
Bread or veggies for eating
1 lb of fresh or store bought ricotta
1/2tsp dried mint or 10 leaves fresh
½ tsp dried coriander or 10 leaves fresh
½ tsp dried savory
1 tsp dried thyme or a few sprigs fresh with twigs removed
Handful of fresh parsley
2 green onions or chives
Handful of curly endive or radicchio or watercress OR extra arugula
Handful (or two) arugula
Fresh black pepper
Salt
Olive oil (extra virgin will work but isn’t preferred)
Apicus - Pullum Numidicum - Guinea Hen
Pot to parboil chicken (1 Gal)
Frying pan large enough to hold all chicken (9-10”)
Knife
Measuring cups/spoons
Mortar and pestle/grinder/food processor (or use ground cumin and coriander seeds)
Mixing bowl
Ingredients To Serve 4
2-3 chicken quarters
freshly-ground black pepper
Asafoetida1
Sauce:
1/2 tsp freshly-ground black pepper
1/2 tsp cumin seeds
1/2 tsp coriander seeds
pinch of asafoetida1 pinch of rue (or rosemary)
4 tbsp dates, finely chopped
ground almonds or hazelnuts
2 tbsp white wine vinegar
2 tbsp honey
2c chicken stock
2 tsp olive oil
2 tsp wheat flour or wheat starch
1Asafoetida (aka hing) is a relative of the extinct laser plant. Substitute a mixture of ½ onion powder and ½ garlic powder in this recipe if you don’t have access to asafoetida
This is the recognized Web site for Yule Feast 2020 hosted by the Canton of Hrothgeirsfjordr and is maintained by [email protected]. This site may contain electronic versions of the group's governing documents. Any discrepancies between the electronic version of any information on this site and the printed version that is available from the originating office will be decided in favor of the printed version