Medieval Practice


We had a small going away dinner for a house guest of ours this week.  We have planned ahead for his return in the fall when we are going to stage a medieval feast (hopefully on the back lawn).  For dinner this week I started researching and recipe testing.


Cormoraye -pork loin roasted on a spit and basted with a mixture of 1 1/2 t coriander, 1 1/2 t caraway, 1/2 t pepper, 1/2 t salt, 2 cloves of minced garlic, 2 c of red wine and 1 c of beef broth.  The drippings were to have been strained and then simmered to serve the sauce alongside the sliced loin but there were no drippings in the bottom of our pan.

Salat of Apples & Onions-combine 2 medium mac apples with skin on, cut into small cubes, 1/2 med sweet onion, finely chopped, 1 T olive oil, 1/2 t pepper and 1 t red wine vinegar (I substituted balsamic and used a tad more).  Let sit to blend flavours.

Chopped Spinach-cook 5-6 strips of sliced bacon until crispy, set aside.  Pour out most of the drippings then reheat and add 1 package of drained chopped spinach, 1/8 c milk , bring to a simmer. Add 1/8 c crumbled cheese (feta would have been good but I used asiago), stir and place in a bowl.  Top with crumbled bacon.

I also roasted baby potatoes and red peppers, artichokes and mushrooms to serve along side with an unleavened bread.  We listened to Sting’s Songs from the Labyrinth CD and washed it all down with beer and wine. 

Kath’s quote: “May the road rise to meet you,
May the wind be always at your back,
May the sun shine warm upon your face,
The rains fall soft upon your fields,
And until we meet again,
May God hold you
In the palm of his hand.”

posted under Recipes

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