Renaissance Trivia

Page 3 Back

Recipes

Gluhwein

(Hot spiced wine)
1 bottle red wine (German)
2 cloves
2 cinnamon sticks
1/2 cup sugar
1 orange, sliced thin
1 lemon, sliced thin
1 small box raisins (optional)
4oz. Rum

Combine wine, cloves, cinnamon sticks, and sugar, and bring to a boil. Lower heat and add fruit and rum. Simmer one hour, strain, serve.

Sugared Nuts

1 cup sugar
1 teaspoon salt
2 tablespoons confectioner's sugar
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 tablespoon water
1 egg white
1 cup whole nuts

Preheat oven to 250F. Cover cookie sheet with backing parchment. Sift sugar, salt, confectioner's sugar, ginger, cloves, and nutmeg through a course strainer three times. In a small bowl, beat water and egg white. Dip nuts in egg white mixture, coat in spice mixture, and spread evenly on parchment-covered cookie sheet. bake 1.5 to 2 hours. Remove from oven, let cool, and shake excess sugar from nuts. Yield: 2 cups. Note: can be prepared ahead and stored in airtight containers.

Faire Fritters

4 large apples
4 parsnips
1/2 cup cooking oil2 cups flour
2 large eggs, beaten
2 tablespoons ale, or more as needed
1/2 teaspoon ground dill seeds
1/4 teaspoon salt
Brown sugar

Peel and core apples and cut them into thin crescents. Trim parsnips; cut into 1/2"-thick strips; parboil for 3 minutes, then drain. Heat oil in skillet over medium heat. Meanwhile, in a large bowl, combine flour, eggs, ale, dill, and salt. Stir, adding ale until the texture resembles pancake batter. Dip apples and parsnips in batter. Then sauté in oil until lightly browned. Remove, drain, and serve hot with brown sugar.

Apple And Orange Crumble

1- 1/2 lb cooking apples, peeled, cored and sliced

1 orange grated rind and juice

1oz light brown sugar

4oz plain flour

2oz plain wholemeal flour

3oz butter

1-1/2 oz icing sugar, sieved

1/4 tsp mixed spice or ginger

Put apples, orange rind, orange juice, and brown sugar into a 2- 1/2 pint oven-proof serving dish. Put the flour into a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the icing sugar and mixed spice or ginger, making sure all teh ingredients are thoroughly combined. Sprinkle this crumble topping over the apples and bake at 400ºF for 30-40 minutes, until the topping is crisp and golden. Serve hot with fresh cream or custard. Variations: Use any type of fresh fruit such as pears, rhubarb, plums, apricots, or gooseberries. Add the grated rind of an orange or lemon to the crumb mixture before sprinkling it over the fruit. Serves 4-6.

Savory Stilton Steaks

4oz Stilton cheese, crumbled

1oz butter, softened

2-3oz shelled walnut pieces

finely chopped pepper

4 sirloin or fillet steaks (4-6oz), trimmed

salt

pepper

Place the cheese in bowl and mash it with a fork. Mix in the butter and walnuts and season to taste. Put the steaks on a pre-heated hot grill rack and season with plenty of pepper. Cook for 2-10 minutes on each side, according to the thickness of the steaks and how you prefer them cooked. remove the steaks from under the grill, and sprinkle the cheese and nut mixture evenly over them. Grill for an additional minute, or until topping has melted and is bubbling. Serve hot. Possible accompaniment: boiled new potatoes and mixed salad. Serves 4.

All recipes taken from the issues of Renaissance magazine.

Have some trivia to share?
You can send it here.

If you came in through the back door,
you'll find the Renaissance main page below:

You'll find Romance Reader at Heart Home here: