Cheese Tart

Posted in Recipes, Side dish, Uncategorized on April 15th, 2011 by alesia – Be the first to comment

1 pie crust
16 oz of grated hard cheese – parmesan or similar
3 eggs – beaten
1 tsp ground mustard
1/2 tsp salt (or to taste)
1/4 tsp ground black pepper (or to taste)
1/4 tsp white pepper

Press pie crust into pie pan, cut or turn edges down.
Mix all other ingredients and add to pie shell.
Bake at 375 for 15-2o minutes, until tart is set.

This is from the Hungarian site that Iustinos shared (as was my other recipe, which I can’t remember). It was a Cheese Torten. The directions were sketchy, so I combined this recipe with a 14th century cheese pie recipe from the Booke of Gode Cookery website.

Chicken Dumplings from Sabrina Weslerin

Posted in Chicken, Recipes, Uncategorized on October 10th, 2010 by alesia – Be the first to comment

Chicken Dumplings – From Sabrina Weslerin.  This is an excellent translation webpage with a lot of Germanic recipes.

193 How to make chicken dumplings

Take the meat from two chickens. After it is cooked chop it finely, mix grated Parmesan cheese in with it and color it yellow and stir it together. You should also put mace and pepper into it. After that prepare a dough. Make a thin flat cake and put the above described filling on it and form it into a dumpling and join the two ends together. Cook it in broth as long as for hard- boiled eggs and serve it warm.

I used to rotisserie chickens and took the meat and chopped it roughly.  Yellow food coloring was used for the “color it yellow”.  Due to time constraints I used pre-made pie dough for the “dumplings”.  They aren’t really dumplings in the modern sense, they were more potsticker style dumplings vs. the chicken and dumplings made with dropped dough that I expected when first reviewing this recipe.