Final dish of the orange rosemary game hen (cut in half), field mushrooms with hazelnuts, and port wine poached pears. Created September 16, 2012.
A very simple dish to make. We created enough for 4-8 depending on the size of the rest of the meal and the appetites of your guests.
Ingredients:
4 game hens
2 cups of orange juice
1 tsp garam masala (can be found in most ethnic food sections)
4 oranges
1 large leeks, diced (a very mild onion flavored vegetable)
2 sprigs of fresh rosemary
Black pepper (to taste)
Marinate the hens in 2 cups of orange juice for at least 4 hours. While marinating, remove the zest and juice from the oranges. In a large pot or Dutch oven, place the hens with a trivet at the bottom to prevent sticking.
Add the majority of the zest (reserve 2 TB of orange zest) and fresh juice along with 1 cup of water. Tear the rosemary in half and add to the mixture.
Cook until the hens reach 160 degrees. Pull off the heat and let set for 5 minutes before serving, sprinkling the 2 TB zest and garam masala to the dish and serve family style along with some rustic bread and red wine.
Poached Pears at the Minnesota Renaissance Festival – September 15, 2012
This past weekend was Wine, Romance, and Chocolate weekend at the Minnesota Renaissance Festival. We created quite a few recipes and this is one of many.
The Port Poached Pears continue to be one of my favorite recipes, and yet it is fairly easy to make:
Ingredients:
4-6 Pears, peeled (recommend Bosc or Anjou)
1 1/2 cups of red wine (recommend Merlot or Port)
3/4 cups of granulated sugar
2 tbsp of lemon juice (can also add lemon zest if desired)
2 tsp vanilla
2 tsp of ground cinnamon or 3 sticks of whole cinnamon
1/2 tsp of whole cloves
1/4 tsp of ground nutmeg
Combine all ingredients, except pears, and bring to a boil. Once the wine mixture is boiling, turn heat down to a simmer and add the pears. Simmer pears for 10-12 minutes and then turn pears and simmer for an additional 8-10 minutes – until they are tender. Remove pears and let them cool. Boil wine sauce until the liquid has been reduced by half. Pour sauce over pears and serve.
Rustic peasant and rye breads baked on September 15, 2012.
This past weekend, we began demonstrating bread recipes for the Wood Fired oven at the Minnesota Renaissance Festival. Most of our recipes this weekend turned out well. We made a rustic peasant bread and a rye bread. I usually don’t care for rye bread, but this recipe was quite tasty.
Rye Bread Ingredients: 1 oz of dry yeast
1 and ½ cup of warm water
½ cup of molasses
6 tbsp softened butter
2 cups rye flour
¼ cup cocoa
2 tbsp caraway seed
2 tsp salt
3 and ½ cups of flour
Cornmeal
In a large bowl, dissolve yeast in warm water. Beat in the molasses, butter, rye flour, cocoa, caraway seeds, salt and 2 cups all-purpose flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each piece into a loaf, about 10 in. long. Grease two baking sheets and sprinkle with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 1 hour.
Bake at 350 degrees F for 35-40 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks to cool.
Rustic peasant bread. It tasted as good as it looked. Baked September 16, 2012.
Place yeast, water, sugar, and salt in bowl and stir until dissolved.
Add flour and stir until well blended. Do not knead. Cover and let rise until double in size (about 1 hour).
Remove dough from bowl and place in 2 rounds on a greased cookie sheet sprinkled with cornmeal. Let rise an additional hour. Brush top on dough with melted butter and bake at 425 degrees for 10 minutes.
Reduce oven temperature to 375 degrees and cook for an additional 15 minutes. Serve warm.
Alice the Cook and her assistants, Rose (L), Alice, Rissa, and Olaf (R). Photo by Renee Neumann (August 26, 2012)
This next weekend is Love, Chocolate and Romance weekend at the Minnesota Renaissance Festival. We will be performing 5 shows each day this weekend:11:00am – Spice making demonstration
12:30pm – Bread making – history of bread and how it was made back in the Renaissance (we will be using wheat flour).
2:00pm – History of spices and their uses
4:00pm – Romantic meal: Cornish game hens along with field mushrooms with hazelnuts and port wine poached pears
5:00pm – How to season your cast iron pots, wooden utensils, and honing your kitchen knives.
We are always cooking up a storm! We are located next to Como Cottage and near the Mead Booth and Mac’s Pub. Hope to see you there!
Looking forward to the upcoming weekends are the Minnesota Renaissance Festival, we will be bringing a lot of period bread recipes to the festival. Unlike modern bread making, they did not go to the store to buy prepackaged yeast, they would have to either make their own, or find someone who has.
Below are two ways that I know of making yeast from scratch and preparing it for bread. This is not something that grows in a couple of hours. It takes days, if not weeks, to grow yeast. I hope you enjoy these techniques.
At the turn of the 20th century, yeast was made from boiling grated potatoes with a little sugar and salt until it became translucent. A cup of the old yeast was added to make it ferment faster. This yeast mixture was set on the back of the stove to ferment. It would keep for 2 or 3 days before going sour. The mixture would be the yeast that would be used for breads. When more was needed, bakers would add a cup of the “old yeast” to a new potato and sugar mixture.
Combine 1/2 cup unflavored yogurt and two tbsp of flour in a clean bowl. Cover and allow resting for 24 hours. Remove any liquid that develops over the yeast. Add two tablespoons flour and two tbsp water and stir every morning for a week. If too much starter grows, throw away half and replace it with an equal volume of the flour and water mixture. If bubbles develop, begin feeding the yeast every six hours with the flour and water mixture. Continue to pour off any water. Feed the yeast about an hour before you plan to use.
