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Chanukah finishes tonight
Jan. 2nd, 2006 06:34 pmAnd so ends the run of recipes. I think I have done everything except the marchpane, but feel free to remind me if I have forgotten your favourite thing, because I can sneak more recipes onto the blog. I do like food.
The last recipe is one of my favourite Middle English ones. Think Medieval junk food. Technically they are a pancake, but deep fried. Pleyn Delit (the book) has an adapted recipe for modern kitchens, but here I am giving you my version straight from the Middle English. This is because Karl Urban is talking about acting Eomer on the TV screen behind me and Middle English is closer to the language of the Rohirrim than Modern. (It made sense when I thought it, anyhow.)
Beat egg white, milk and flour together with a bit of sugar and salt You want a mixture you can dollop ("so that it be renneng" says the original). Hieatt et al. suggest adding yeast, and they suggest adding it to milk that has been warmed early in the process, and this is entirely yum, so I recommend it.
Take "freysshe grece boyling" - I use canola oil which is inauthentic but doesn't smoke. Deep fry a little at a time. The recipe actually suggest dribbling, but I like to make little dollops with a teaspoon. Anyhow, when each fritter is a nice, light brown, drain well, and sprinkle some sugar and eat it at once. This dish does not keep. You won't want it to keep, either. It is best devoured hot and fresh and crunchy ... where is my frypan?
The last recipe is one of my favourite Middle English ones. Think Medieval junk food. Technically they are a pancake, but deep fried. Pleyn Delit (the book) has an adapted recipe for modern kitchens, but here I am giving you my version straight from the Middle English. This is because Karl Urban is talking about acting Eomer on the TV screen behind me and Middle English is closer to the language of the Rohirrim than Modern. (It made sense when I thought it, anyhow.)
Beat egg white, milk and flour together with a bit of sugar and salt You want a mixture you can dollop ("so that it be renneng" says the original). Hieatt et al. suggest adding yeast, and they suggest adding it to milk that has been warmed early in the process, and this is entirely yum, so I recommend it.
Take "freysshe grece boyling" - I use canola oil which is inauthentic but doesn't smoke. Deep fry a little at a time. The recipe actually suggest dribbling, but I like to make little dollops with a teaspoon. Anyhow, when each fritter is a nice, light brown, drain well, and sprinkle some sugar and eat it at once. This dish does not keep. You won't want it to keep, either. It is best devoured hot and fresh and crunchy ... where is my frypan?