FYI, if you’d like to connect with me or find out more about my other books, make sure you check out my website at www.darylwoodgerber.com. And if you’ve never reviewed a book, I actually have a “how-to” tutorial on my events page. It’s easy and fun. Savor the mystery!
Recipes
Cornish Pasties
From Katie:
The trick to pasties is making sure they cook all the way through. This is really stew in a closed pie shell. So delicious; so easy; so basic. Feel free to add spices that you like. A dash of cinnamon or cloves might be nice. A teaspoon of rosemary could taste wonderful. Be creative. If you’d like to make a vegetarian version, substitute chopped rutabaga for the meat.
(Serves 6)
For the pastry:
2 1/8 cup all-purpose flour, more for dusting
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup butter, diced
1/2 cup water, more if necessary
For the filling:
2 small carrots, chopped and cooked as below
3/4 pound beef stew meat, cut into very small cubes (about 1 1/2 cups)
1/2 onion, chopped fine
1/2 russet potato, peeled and diced fine
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons milk
In a medium bowl, mix flour, salt, and baking powder together. Add butter and mix until it is the consistency of coarse crumbs. Add in water. If dough is sticky, add more flour. If the dough is too dry, add more water. Divide dough into six portions and roll each into a small ball.
Sprinkle a piece of parchment paper with flour, set a ball of dough on the paper, and top with a second piece of parchment paper. Roll dough into a circle about 5 inches around and 1/4 inch thick. Peel off the paper. Fill with filling (see direction below). Repeat for the remaining balls of dough.
Preheat oven to 450 degrees F.
In a small saucepan, cover chopped carrots with water. Bring water to a boil and cook until tender, about 4–6 minutes. Pour off water. Let carrots cool.
In a large bowl, mix the cooked carrots, raw meat, onion, potatoes, salt, and pepper.
Scoop the meat filling (about 1/2 cup) onto the pastry base, leaving the edge free. Moisten the pastry edges with water (you can use your clean fingers), and then fold pastry over the filling. Press the edges together with your fingers and then impress with the tines of a fork.
Transfer uncooked pasties to a baking sheet lined with parchment paper. Brush the tops with milk and make a small slit in each top to allow steam to flow out.
Turn oven down to 350 degrees F and bake the pasties for 35–40 minutes or until they are a nice golden brown. Let cool slightly before serving.
* For a gluten-free version, substitute 2 1/8 cup gluten-free flour mixed with 1/2 teaspoon xanthan gum for the all-purpose flour. Note: the pastry will be less pliable. Do your best when it’s time to bend and fold. Be forgiving if the pastry breaks. It will. You might need to add more water to this mixture. You also might want to dust each ball of dough with cornstarch before rolling out.
Ginger Cheesecake
From Katie:
This is a fifteenth-century-style recipe that I discovered on a medieval cuisine site on the Internet. The recipe was translated from a book from the fifteenth century. We wanted to serve something authentic during the Renaissance Fair. I wasn’t quite sure the measurements would work out, so I tweaked a bit, but I have to admit, this was a real find. It’s a dense cake. It’s packed with protein because of the egg whites. The ginger makes it so flavorful. I personally like my addition of graham crackers for the crust. And, get this, I made my own rosewater to spritz on the top. I share that recipe below, enjoy!
(Serves 8–12)
Cheesecake crust:
4–6 graham crackers (regular or gluten-free), crushed
3 tablespoons butter, melted
Cheesecake filling:
18 ounces ricotta cheese
6 large egg whites
2 tablespoons powdered ginger
1/3 cup milk
3/4 cup sugar
3/4 cup butter, melted
2 tablespoons rosewater, see below
2 tablespoons white sugar
Preheat oven to 350 degrees F.
Prepare a spring-form pan by lining it with parchment paper. Prepare the cookie crust by mixing the crushed graham crackers and melted butter in a small bowl. Press the cookie mixture into the bottom of the spring-form pan.
In a large bowl, beat cheese and egg whites until smooth. Add ginger, milk, sugar, and melted butter to the egg and cheese mixture, and beat well so there are no lumps.
Pour the cheese mixture onto the crust and bake for 50–55 minutes. Turn off oven and let cake stand for 1 hour.
Remove from oven. Just after the cake comes out of the oven, sprinkle with rosewater and fine sugar. Let cool to room temperature or refrigerate before serving.
How to Make Your Own Rosewater
From Katie:
What is rosewater good for other than a simple spritz on a cheesecake? Check out the properties on the Internet. You’ll see that rosewater helps maintain the skin’s pH balance. It has anti-inflammatory properties that help reduce the redness of irritated skin. Its antioxidant properties can help strengthen skin cells. And so much more.
Gather 5–7 roses that are free of pesticides. Remove petals from stems and run them under lukewarm water to remove any dust or pests from the garden.
Put the petals into a large pot and top with enough water to cover. Don’t add any more water or you’ll dilute your rosewater.
Over medium heat, bring the water to a boil. Reduce to simmer and let cook for 20 minutes. The petals will have lost their color and will turn pale pink.
Using a slotted spoon, remove the petals from the water. Discard the petals and store water in a glass jar. Refrigerate when cool. Makes 2–3 cups.
Hawker’s Mush
From Jenna:
Hawker’s Mush happens to be one of Rhett’s and my favorite dishes at the fair. It’s basic yet so delicious. Think of it like potato pancakes. If you can’t eat garlic, leave it out. The onions add plenty of flavor on their own. Also, I have to admit that I had no idea how easy hollandaise sauce was to make. What a find!
(Yield: 6–8 servings)
4 tablespoons or more butter
1 large onion, chopped (about 1 1/2 cups)
4 cups raw spinach, chopped (becomes about 2 cups)
1 tablespoon fresh thyme, chopped, or 1 teaspoon dried thyme
2 cloves garlic, crushed
2 tablespoons sherry
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups cooked brown rice and wild rice mix
3 eggs, beaten
Hollandaise sauce (recipe below)
In a medium-sized frying pan, melt butter over medium heat. Sauté onions until soft and beginning to turn golden brown, about 8–10 minutes. If the onions seem dry, add another tablespoon of butter. Then add raw chopped spinach.
Sauté until all the moisture from the spinach is absorbed, about 2 minutes. Turn heat down and add the thyme, crushed garlic, and sherry. Add salt and pepper. Simmer until all liquid is absorbed, about 2–4 minutes more. Cool 5 minutes.
In a large bowl combine the cooked brown rice and wild rice, the onion-spinach mixture, and the beaten eggs.
For this next step, you’ll have to do it in batches: in a medium frying pan, melt 1 tablespoon butter. Add rice-onion-spinach mixture in 1/2-cup portions. Flatten each down so you have rounds about 1/2 inch thick. Cook over medium heat until set, about 2–3 minutes. Flip over and cook until golden.
Slide onto a plate and put in a warm oven. Repeat until entire mixture is cooked.
Keep warm. When ready, serve with hollandaise sauce.
Hollandaise Sauce
(Yield: 3/4 cup)
3 egg yolks
1/4 teaspoon Dijon
mustard
1 tablespoon lemon juice
1/4 teaspoon white pepper
1/2 cup butter (one stick)
In the blender, combine the egg yolks, mustard, lemon juice, and white pepper. Blend for about 5–10 seconds.
Put the butter into a microwave-safe bowl or measuring cup and melt completely, about 30–45 seconds.
Set the blender on high speed and add the melted butter to the egg mixture in a thin stream. It will thicken up fast.
Neat trick: You can keep the sauce warm until serving by placing the blender itself in a pan of hot water.
Heathen “Cakes”
From Katie:
This recipe is really rustic and a little time-intensive because of the “stew” that you make first, but it’s hearty and the aromas are divine. Think of this as a meat pie or meat quiche, and you’ve got the idea. You can make a homemade piecrust, of course, but a store-bought crust will do in a pinch.
(Serves 6–8)
1 piecrust
1 pound beef stew meat
1/2 small onion, peeled and chopped
1 carrot, peeled and chopped
1 stalk celery, chopped
water
3 teaspoons salt, divided
1 teaspoon basil
1 teaspoon oregano
6 slices center-cut bacon, cooked crisp and crumbled
1 large pippin apple, peeled and diced
1/2 teaspoon ground black pepper
6 large eggs
Preheat oven to 400 degrees F.
Set parchment paper in center of premade piecrust. Top with rice or beans. Bake piecrust 10–12 minutes. Remove from oven. Remove parchment and rice or beans. Set piecrust aside.
In a stockpot, combine stew meat, onion, carrot, celery, 2 teaspoons salt, basil, and oregano, and enough water to cover. Bring to a simmer and cook on medium low until meat is fork tender, about 30 minutes. Remove meat from stock with a slotted spoon and let cool. When cool, shred or cut into tiny bites. You may discard stock or keep. It’s delicious!
In a skillet, cook bacon until crisp, about 6–8 minutes. Remove bacon and let drain on paper towel. Do not throw out bacon fat. When cool, crumble bacon.
Now, cook the apple in bacon fat until tender, about 6–8 minutes. Remove apples and drain on paper towel.
In a large bowl, whisk the eggs. Add shredded beef, apples, crumbled bacon, the remaining teaspoon of salt, and ground pepper. Mix gently. Turn the mixture into pre-baked piecrust. Press down mixture, if necessary.
Bake at 400 degrees F for 40–45 minutes, until the pie is set. Remove from oven and let cool slightly. Serve warm.
Note: If you feel your piecrust is getting too brown, you can cover the edges with foil for the last 20 minutes of baking.
Meat on a Stick
From Jenna:
You know me and how much I like easy recipes. Well, this one is easy! And the result is simple to eat, too. Sure, it’s a little messy, but it’s fun to lick your fingers. FYI, this is Lola’s recipe. If you can’t eat gluten, substitute the soy sauce with gluten-free tamari sauce.
(Makes 8–12)
For the sauce:
3 tablespoons soy sauce
2 tablespoons rice vinegar
3 teaspoons sugar, divided
1 teaspoon grated fresh ginger
salt and pepper
Olive oil, for basting
For the skewers:
1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
You will need bamboo skewers, pre-soaked in water for 3 hours.
In a small bowl, whisk together soy sauce, rice vinegar, 1 teaspoon sugar, and grated ginger. Pour half of the mixture into another small bowl and set aside.
Onto soaked bamboo skewers, thread chicken strips. Sprinkle skewers with salt and pepper. Baste with olive oil.
Grill 8–10 minutes on medium high or until cooked through, brushing with sauce each time you turn.
To the reserved sauce, stir in 2 teaspoons sugar. Drizzle sauce over cooked skewers just before serving, if desired.
Scotch Eggs
From Katie:
These are very savory and very salty. If you need to, remove the salt. No matter what, have fun when you make the sausage and wrap the eggs. It’s like being a kid again and playing with clay.
(Serves 4)
1 pound bulk pork sausage
1 teaspoon dried parsley
1 teaspoon salt
4 hard-boiled eggs, peeled
Flour or cornstarch (to make gluten-free, use cornstarch or rice flour)
1 egg, beaten
3/4 cup panko crispy breadcrumbs (if necessary, use gluten-free crumbs)
Heat oven to 400 degrees F.
In a large bowl, mix pork sausage, parsley, and salt. You’ll need to use your hands. Shape mixture into 4 patties.
Roll each hard-boiled egg in flour (or cornstarch/rice flour) to coat.
Place egg on sausage patty and cover egg by wrapping sausage around it. Dip each hard-boiled/sausage egg into beaten egg. Coat with panko breadcrumbs to cover completely (you may use gluten-free panko crumbs).
Set on ungreased cookie sheet. Bake 35 minutes or until sausage is thoroughly cooked through and no longer pink near the egg.
How to Make the Perfect Hard-Boiled Egg
In a medium saucepan, cover 4 eggs with water. Bring water to boil. This takes about 7 minutes. Reduce heat to simmer and cook for 13 minutes. Remove saucepan from heat and immediately pour off hot water. Add cold water to the saucepan.
Meanwhile, fetch a dozen or so ice cubes from your freezer. Pour off the water from the eggs, and add fresh cold water and ice cubes. Let sit for 20 minutes. Remove eggs from water. Store in refrigerator until using.
Shepherd’s Pie
From Katie:
Shepherd’s pie was originally called “cottage pie” because the poorer people of Britain, who lived in cottages, started using potatoes in their everyday diet. Nowadays, a dish made with beef is referred to as cottage pie, while a dish made with lamb is shepherd’s pie. I have fun scoring the mashed potato topping. I hope you do, too.
(Serves 6–9)
1 to 1 1/2 pounds potatoes (about 1–2 large brown potatoes), peeled and quartered
2 teaspoons salt, divided
8 tablespoons (1 stick) butter, divided (more, if necessary)
2 medium onions, chopped (about 2 cups)
1 cup diced carrots
1 1/2 pounds ground lamb
2 teaspoons ground black pepper, divided
2 teaspoons Worcestershire sauce
1 cup broth (more, if necessary; beef or chicken will do)
1 teaspoon rosemary
1 cup peas
2 tablespoons cream or milk (more, if desired)
Cheese, if desired
First, peel and quarter the potatoes. Then place the potatoes in a medium-sized stockpot and cover them with cold water. Add a teaspoon of salt. Bring the potatoes to a boil and reduce to simmer. Cook until tender, about 20 minutes; a fork should be able to easily pierce them. When done, drain the water, but leave the potatoes in the pot.
Next, melt 4 tablespoons of the butter in a large sauté pan over medium heat. Add the chopped onions and carrots and cook until tender, about 6–10 minutes.
Add the ground lamb to the pan with the onions. Break into small pieces with the side of a spoon. Cook the meat until no longer pink. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add the Worcestershire sauce, broth, and rosemary. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more broth, if necessary, to keep the meat from drying out. Add the peas, stir, and then remove meat mixture from heat.
Pressing the Issue Page 26
