Stierbach Cooks Guild

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.

Period recipe from Liber de coquina

To make limonia, fry chickens with fat and onions.  And crush some skinned almonds, moisten with meat broth, and strain.  Cook with the chickens and spices.  If you have no almonds, thicken the broth with egg yolks.  When the time to serve nears, add the juice of lemons, limes, or bitter oranges.

4 chicken breasts and 8 thighs, boned

 1 cup almond milk

1 cup chicken broth

2 onions, chopped

fresh pork fat back or salted pork with a good amount of fat

1 lemon

Spice mixture (start with 1 teaspoon cumin, 1 teaspoon dry ginger and 1/2 teaspoon nutmeg), add cayenne pepper to taste

Salt and ground black pepper

Italian style breadcrumbs

 Melt the pork fat until it is well rendered, but not burning.  Brown the chicken on all sides and remove to a plate.  Cook the onions in the rest of the fat, adding a bit of  olive oil if necessary.  When the onions are cooked, add the chicken back, the spices, the almond milk and the broth.  If there is not enough liquid to cover the chicken, add more almond milk and broth, keeping the same proportions.  Cover and cook the chicken in the liquid until completely cooked through.  Once the chicken is done, remove the meat, put in a serving dish and keep warm.  Reduce the liquid to make a sauce, adding breadcrumbs to thicken if necessary.  Add the lemon juice and adjust the spice mix to taste. read more »