Stierbach Cooks Guild

FROM the website Godecookery
ORIGINAL RECEIPT:

157. Tourteletes in fryture. Take figus & grynde hem smal; do þerin saffron & powdur fort. Close hem in foyles of dowe, & frye hem in oyle. Claryfye hony & flamme hem þerwyt; ete hem hote or colde.

– Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.

GODE COOKERY TRANSLATION:

Take figs & grind them small; do there-in saffron & powder fort. Close them in foils of dough, & fry them in oil. Clarify honey & baste them there-with; eat them hot or cold.

INGREDIENTS:

Figs
Saffron
Powder fort – a Medieval blend of strong spices, almost always containing pepper (and never sugar). A nice mix might consist of such spices as black pepper, white pepper, cardamom, ginger, cubeb, clove, etc.
Pastry dough
Oil
Honey

DIRECTIONS:

Finely dice the figs as small as possible by hand or pur̩e with a processor; mix in the saffron and the powder fort spice mixture Рuse to taste. Roll out the pastry dough and cut into medium-sized circles. On one pastry circle place a spoonful of figs, then cover with another circle of dough; seal the edges well. Fry the pie(s) in hot oil until lightly browned & crispy; remove from heat and allow to drain. In a pot, heat the honey, skimming off any scum that rises. As soon as the pie(s) have drained, brush on the honey. Eat hot or cold.
NOTES:Recipe had no measurements so I did about 8 Calmyra Figs and powder forte, no saffron. Used pre-made pastry dough. Meadhbh

1 cup of purreed butternut spuash – Squash was quartered, baked in 350 oven for hour and then purreed in food processor.

1 cup sugar

1 cup cream

3 eggs

½ cup of whipped cream cheese

1 ½ tsp cinnamon

½ tsp salt

Premade pie shell

Wisk all of the ingredients together and place in pie shell.  Bake at 400 for 10 minutes and then 350 for 50 to 60 minutes.

NOTES: This recipe also called for ginger and butter which I regret not adding.  The pie was very sweet and I would be inclined to use only ¾ cup sugar next time.  The pie was very light compared to a pumpkin pie.  I might substitute ½ cup of ricotta cheese instead of the cream cheese.

Originally Cherry Torte from Medieval Cookery.com

1 lb mixed berries
1 lb drained ricotta cheese – another soft cheese could work as well (goat cheese)
1/2 C sugar
3 eggs, beaten
1/2 tsp ginger
1 tsp cinnamon
good pinch of black pepper
2 unbaked pie crusts
***
Thaw berries if frozen and drain.  Grind in with mortar and pestle (or in a food processor – don’t puree).

Mix berries with ricotta, sugar and eggs.

Add ginger, cinnamon and pepper.  Mix well and pour into pie crust. 

Top with second crust, press edges firmly for a good seal.

Bake at 350F until crust is golden brown – about 30 minutes.