Text 25001, 92 rader
Skriven 2012-05-19 00:02:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Hanschka
Ärende: Dried figs
==================
 -=> On 05-17-12  23:56,  Ruth Hanschka <=-
 -=> spoke to Dave Sacerdote about Broccoflower <=-

 RH> I picked up a screaming steal in the local Stop&Plop on dried figs
 RH> this week.  
 RH> They had 8-ounce packs on the markdown rack for a quarter each.  Now
 RH> to think 
 RH> of something to do with them besides open a pack and chow....

Here is something.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: A Roste - Beef Roast with Crisps  Medieval
 Categories: Medieval, Europe, Beef, Main dish
      Yield: 8 plus
 
      4 tb Or more butter or oil for
           -searing meat
      5 lb Beef roast tied with
           -butcher's cord
    1/2 c  Flour
      1 ts Cinnamon
      1 ts Salt
      1 ts Dried sweet basil; crushed
    1/2 ts Dried rosemary; crushed
    1/4 ts Thyme
      1 c  Dates; pits removed, cut in
           -halves
      1 c  Dried figs; stems removed,
           -cut in strips
    1/2 c  Dried apple rings; cut in
           -halves
      2 tb Brown sugar or honey
  1 1/2 c  Beef stock

MMMMM---------------------------BATTER--------------------------------
      1 c  Flour
      1    Egg
    2/3 c  Milk
    1/4 ts Salt
    1/2 ts (scant) baking powder
    1/4 c  Chopped fresh parsley;
           -crushed
 
   Preheat oven to 350 degrees F.

   In Dutch oven or cast-iron pot (either having tight covers) melt the
  butter.

   Dredge the roast with the mixture of flour, cinnamon, and salt, and
  thoroughly sear in the heated butter, browning all sides.

   Mix basil, rosemary, and thyme. Mix spices with combined dates,
  figs, and apples.

   Arrange spiced fruits around the meat. Sprinkle sugar or drizzle
  honey on fruits.

   Carefully pour on beef stock around the edges of the pot so as to
  avoid 'flooding' any food surfaces. Cover tightly.

   Bake at 350 degrees F for 3 hours, or until tender. Remove from oven
  to cool for 30 minutes. Increase oven heat to 450 degrees F.

   Prepare a very thick batter by vigorously stirring all batter
  ingredients except parsley. Add extra flour if necessary.

   Add chopped parsley to the batter.

   Pour batter over the roast allowing the excess to trickle down into
  the gravy. Return meat to hot oven (450 degrees F) for 5 to 10
  minutes so that coating browns nicely.

   Cut the roast in its dough jacket. Serve the 'crisps' which formed
  in the juices, along with the gravy and fruit.
  
  From _Fabulous Feasts_- Medieval Cookery and Ceremony by Madeleine
  Pelner Cosman   George Braziller, Inc.  ISBN 0-8076-0832-7 Typos by
  Jeff Pruett
  From: Jeff Pruett                     Date: 05-16  Cooking
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 00:05:30, 19 May 2012
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