Atlantian 12th Night 2024
By Heinrich von Holstein <\/p>\n\n\n
For this feast I was tasked with creating a course entirely from <\/span>Ein Buch von Guter Spise<\/span><\/i>.\u00a0\u00a0<\/span><\/p>\n I looked for good “main” protein dishes in the text but so many of them either make heavy use of offal which are hard to get and unappealing for most modern diners, or are pastries which are hard to manage for a large feast.\u00a0 “The King’s Hens” stood out as one that is neither, and one that I’ve had experience with before.<\/span><\/p>\n “A Condiment” describes a pickle relish that I felt would make a great contrast with the rich, savory profile of the King’s Hens.\u00a0 However they remain connected by the use of anise, which is a signature spice that distinguishes medieval German cuisine from the rest of Europe.<\/span><\/p>\n “A Carrot Puree” seemed like a good starchy side to add, and the recipe’s flower petal garnish should make it very visually interesting.<\/span><\/p>\n Lastly, I felt the course was a bit too wet and soft texture-wise, and needed one more element.\u00a0 I didn’t want to work my own pastries, but found “A Sauce” that seemed like it would go very well spread on some toasted bread.\u00a0 This sauce also features sage, which is a common herb in this cookbook but missing in the other dishes.<\/span><\/p>\n Overall this course features distinctly medieval German flavor profiles, lots of flavor and texture contrasts, and plenty of visual flair.<\/span><\/p>\n Diz heizznt k\u00fcneges h\u00fcenre. Nim junge gebratene h\u00fcenre. hau die an kleine mursel. nim frische eyer und zu slahe die. menge daz zu gestozzen ingeber. und ein wenic enys. giuz daz in einen vesten m\u00f6rser. der heiz si. mit dem selben crute. daz tu zu den eyern. damit bewirf die h\u00fcenre. und tu die h\u00fcenre in den m\u00f6rser. und tu dar zu saffran und saltz zu mazzen. und tu sie zu dem viur. und lazze sie backen glich heiz mit ein wenic smaltzes. gib sie gantz hin. daz heizzent k\u00fcniges h\u00fcenre.<\/span><\/i><\/p>\n This is called King’s Hens. Take young roasted hens. Cut them in small pieces. Take fresh eggs and beat them. Mix thereto pounded ginger and a little anise. Pour that in a strong pot, which will be hot. With the same herbs, which you add to the eggs, sprinkle therewith the hens and put the hens in the pot. And do thereto saffron and salt to mass. And put them to the fire and let them bake (at the) same heat with a little fat. Give them out whole. That is called King’s Hens.<\/span><\/p>\n A rich, spiced dish truly fit for a king: ginger, anise, saffron, and young roasted hens?\u00a0 A young hen still has years of egg-laying potential, so to eat one in medieval times would be truly extravagant!\u00a0 The text of the recipe suggests preparing and serving in a hot stone or iron pot (<\/span>m\u00f6rser<\/span><\/i>\/mortar) as sort of an egg and chicken casserole.\u00a0 However, serving individual stone pots at a feast is cost-prohibited, so I will be cooking these in aluminum pie tins.\u00a0 The type of fat used for topping is not specified, but beef tallow seems appropriately rich for this dish.<\/span><\/p>\n Ingredients:<\/span><\/p>\n Cook (toast or grill or saute) the chicken and chop into small pieces.\u00a0 Preheat oven at 350.\u00a0 Beat the eggs and mix in half of your ginger and anise.\u00a0 Pour eggs into an 8 \u00be” greased\/buttered pie tin.\u00a0 Coat the chicken in the remaining ginger and anise, then add to the pie tin and distribute evenly. \u00a0 Drop several small (\u00bc tsp) dabs of beef tallow on top.\u00a0 Grind or chop up the saffron and sprinkle on top.\u00a0 Bake at 350 for about 30 minutes or until the egg has set and the surface is slightly crispy.\u00a0 Gently slide out of the pie tin, slice, and serve.<\/span><\/p>\n Mal k\u00fcmel und enis mit pfeffer und mit ezzige und mit honige. und mach ez gel mit saffran. und tu dar zu senf. in disem condimente maht du sulze persilien, bern und clein cumpost oder r\u00fceben, waz du wilt.<\/span><\/i><\/p>\n Flavor caraway seeds and anise with pepper and with vinegar and with honey. And make it gold with saffron. And add thereto mustard. In this condiment you may make <\/span>sulze<\/span><\/i>(pickled or marinated) parsley, and small preserved fruit and vegetables, or beets, which(ever) you want.<\/span><\/p>\n This is a sweet pickle relish (compost) recipe that shows off the iconic medieval German spice pairing of caraway and anise.\u00a0 The author leaves it up to the cook as to which vegetables are pickled.\u00a0 I have decided to use their suggestion of beets but also add cucumbers and onions, which will hopefully cue modern diners into the idea that this is a pickle relish, and that the flavors will be very strong.<\/span><\/p>\n Ingredients:<\/span><\/p>\n Mix vinegar, honey, and mustard in a pot and heat until honey can be dissolved.\u00a0 Grind the spices and add to the pot.\u00a0 Cut the beets, onion, and cucumbers down into small pieces\/strips.\u00a0 Place beets and cucumber in a glass pickling jar.\u00a0 Pour hot liquid on top (for fast pickle) or allow it to cool if you can afford a longer pickling time (3+ days).<\/span><\/p>\n Der w\u00f6lle machen ein morchenmus. der nem morchen. und erwelle daz uz einem brunnen. und geballen uz eime kaldem wazzer. und gehacket cleine. und tu ez denne in ein dicke mandelmilich. und mit wine wol gemacht die mandelmilich. und die morche dor inne erwellet. und tu dorzu w\u00fcrze genue. und ferwez mit fialblumen und gibz hin.<\/span><\/i><\/p>\n How one wants to make a carrot puree. One takes carrots. And boils them in water and rolled (to remove the skin) in cold water. And chopped small. And add it then in a thick almond milk, and the almond milk was well made with wine. And the carrots boiled therein. And add thereto herbs enough. And color it with violet flowers and give out.<\/span><\/p>\n Pureed\/mashed carrots appear in several medieval cookbooks and this one is no exception.\u00a0 The author almost certainly intends for these to be white carrots because the violet petal garnish is only used with other white foods (blancmange) in this cookbook.\u00a0 However, white carrots are somewhat difficult to get in large quantities today.\u00a0 Parsnips would be a decent white substitution, or just use orange carrots.\u00a0\u00a0<\/span><\/p>\n Though the given translation of “<\/span>w\u00fcrze<\/span><\/i>” is “herbs”, I believe that “seasoning” is more accurate.\u00a0 As such, I’ve decided to season it with cinnamon, ground cloves, and black pepper.\u00a0 Normally this medieval spice blend would include ginger, but I’ve decided to omit it because this course already has a dish that strongly features ginger in it and I want to leave some contrast there.<\/span><\/p>\n Violet petals are also somewhat hard to get, so I recommend cornflower petals as a visually appealing subtitution (especially if using orange carrots).<\/span><\/p>\n Ingredients:<\/span><\/p>\n Peel (if necessary) and cut carrots down to small pieces.\u00a0 Boil until tender.\u00a0 Drain out the water then mash or blend.\u00a0 Add almond milk and wine until desired consistency.\u00a0 Season to taste.\u00a0 Garnish with flower petals.<\/span><\/p>\n Nim sure winber. und tu dar zu salbey und zwei knobelauchs haubt und spec. und stoz daz zu sammene. dr\u00fcckez uz und gibz f\u00fcr eine guten salse.<\/span><\/i><\/p>\n Take sour grapes and add sage and two cloves of garlic (lit. two garlic’s head) and fatty bacon thereto and pound that together. Squeeze it and give (out) for a good sauce.<\/span><\/p>\n This is a very unusual sauce of ground bacon, garlic, grapes, and sage.\u00a0 Simple, but packed with strong flavors.\u00a0 Technically the recipe does not say to cook the garlic, but it also doesn’t say to cook the bacon, which would be necessary.\u00a0 I think cooking the garlic makes for a smoother sauce and better flavor.\u00a0 Sour grapes seem about impossible to get these days, so I substituted with verjus, which can be more easily obtained online or at Middle Eastern grocery stores.\u00a0 You could also probably use cooking wine, grape juice, and\/or vinegar.<\/span><\/p>\n Controlling the texture of this dish is important.\u00a0 Too well blended and it looks like cat food.\u00a0 While that may have been acceptable to medieval diners, to modern ones it is not.\u00a0 Great care should also be taken with plating and garnishing to make it more appealing.<\/span><\/p>\n The recipe doesn’t specify what the sauce is for, but I think toasted bread is a good vehicle for it.<\/span><\/p>\n Ingredients:<\/span><\/p>\n Cut up the bacon and cook until crispy.\u00a0 Fry the garlic in the bacon grease.\u00a0 Blend the garlic until smooth, adding verjus as necessary.\u00a0 If the sage is whole, add it to the garlic and blend until it is chopped to small pieces.\u00a0 Reserve some bacon for garnish.\u00a0 Add the rest and blend more until the bacon is well crumbled but not completely smooth.\u00a0 Thin with verjus as necessary.\u00a0 Garnish liberally and spread on toast.<\/span><\/p>\n Atlas, Alia \u201cEin Buch von guter spise\u201d<\/span><\/p>\n Medieval Cookery 1993. Web.\u00a0<\/span><\/p>\n http:\/\/www.medievalcookery.com\/etexts\/buch.html<\/span><\/a><\/p>\n <\/p>","protected":false},"excerpt":{"rendered":" Atlantian 12th Night 2024By Heinrich von Holstein Course Menu King’s Hens (k\u00fcneges h\u00fcenre) A Condiment (Ein condimentlin) A Carrot Puree (Ein morchen mus) A Sauce (Ein salse) with toast For this feast I was tasked with creating a course entirely from Ein Buch von Guter Spise.\u00a0\u00a0 I looked for good “main” protein dishes in the… Continue reading 12th Night Feast – German Course<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[31,30],"tags":[],"class_list":["post-134","post","type-post","status-publish","format-standard","hentry","category-menus","category-recipes","entry"],"_links":{"self":[{"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/posts\/134","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/comments?post=134"}],"version-history":[{"count":3,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/posts\/134\/revisions"}],"predecessor-version":[{"id":137,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/posts\/134\/revisions\/137"}],"wp:attachment":[{"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/media?parent=134"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/categories?post=134"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/tags?post=134"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}King’s Hens<\/span><\/h2>\n
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A Condiment<\/span><\/h2>\n
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A Carrot Puree<\/span><\/h2>\n
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A Sauce<\/span><\/h2>\n
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Source<\/span><\/h2>\n