Barony of Terra Pomaria • Recipe Collection from Martinmas 2017
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Recipe Collection from Martinmas 2017

Then Serve It Forth…

By Duvessa of Movilla

Collection of Recipes were served at Martinmas, 2017

Blueberry Pancakes

1 cup flour
1/2 cup graham flour
1/2 teaspoon salt
2 1/2 cup milk
3 eggs
2 tablespoons butter
1 cup blueberries
Preheat oven to 425 F. Mix the batter without butter and stir in the billberries. Melt the butter in the pan then pour the batter on top of the butter. Bake for 20-25 minutes.


Shrewsberry Cakes

½ cup and butter softened
½ cup sugar
¼ teaspoon rosewater
2 tablespoons water
1 cup whole wheat and unbleached white flour
½ teaspoon nutmeg
½ teaspoon salt
Cream the butter and sugar. Add the water and rosewater and blend. Sift together the flour, nutmeg and salt and stir into the butter just until all moistened and hold together. Wrap in plastic wrap in a tube shape and refrigerate for 1 hour.

Slice, bake at 350 for 12 minutes.


Rice Pudding

½ cup white rice
3 cups milk
1 cup heavy cream
2 egg yolks
½ cup brown sugar
1/8 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon cloves
1/8 teaspoon mace
¼ cup currants
¼ cup dates
2 tablespoons butter
Combine rice and milk in a heavy pot, bring to a gentle boil, cover pot, reduce heat and let simmer for 30 minutes until rice is soft.

Add cream, bring to a boil. Reduce heat and simmer for 2-3 minutes.

Remove from heat

Combine remaining ingredients in a bowl, add mixture to rice and stir. Cover and cook for 5 minutes under low heat.

Serve cold


Soppes Dorre

½ cup ground almonds
1 cup white wine
1/8 teaspoon saffron
1 tablespoon brown sugar
½ teaspoon salt
4 slices white bread toasted slightly
4 tablespoons butter

¼ teaspoon powdered ginger
½ teaspoon white granulated sugar
½ teaspoon cinnamon
¼ teaspoon cloves
1/8 teaspoon mace
Prepare spice dredge and reserve

Boil ground almonds with wine for 7 minutes making a syrup

Add saffron brown sugar and salt, stir simmer 2 minutes keep syrup warm

Cut slices of toast into long fingers and butter on both sides

Reheat toast briefly on grill or in frying pan

Sprinkle toast with spice dredge allowing spices to penetrate the butter

Pour almond syrup over bread fingers on serving platter, serve warm


Armored Turnips

1 lb turnips
10 oz cheddar cheese
2 T butter
½ teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon pepper
Boil turnips about 30 minutes, peel and slice thin. Layer turnips sliced in cheese in 9×5 baking pan and bake 30 minutes at 350.

(peel and slice before boiling reduces boiling time)


Potato Pooris

1 medium sized boiling potato
½ cup cake flour
¾ cup all purpose white flour
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon garam masala
1 ½ teaspoon veg oil
Peel and boil potatos until soft, drain mash and let them cool to the touch.

Sift the flours, salt, cumin and garam masala into a bowl

Add potatos and mix in the flour

Add 4 teaspoons of oil and mix.

Make into a ball, might need to add a little water, the ball will be hard. Knead the dough for about 10 minutes, put in a bag and let it sit for 15 minutes.

Knead the dough again and divide into 8 parts.

Heat oil in frying pan, make the dough into balls and roll them flat to about 6” in diameter

Fry in oil and keep in a warm spot for up to half an hour



Ground Lamb 1 lb
Ground Beef 1 lb
1 egg
1 tsp salt
½ tsp pepper
2 T fresh chopped mint
¼ C shallot
1 teaspoon Oregano
3 cloves garlic
½ tsp coriander
Mix together, make into balls and bake at 400 for 15-18 minutes.

Serve with dill dressing


Honey Glazed Vegetables

3 Carrots
½ cabbage
1 leek
2 T butter
1 Parsnip
1 Yam or Sweet Potato
2 Tablespoons butter
¼ cup honey
¼ teaspoon salt
¼ teaspoon pepper
Peel and chop the root vegetables,(except leeks) boil them in lightly salted water for approximately 5 minutes and drain. Brown the root vegetables on all sides in butter until soft, add the leek towards the end and brown. Stir in the honey and season with salt and pepper.

Or, put into a pan with butter and bake at 400 degrees until soft, add leek and cook for an additional 5-8 minutes. Serve warm.



4 cups beef broth
2 lbs beets
¼ tsp salt
¼ lb ham
2 cups bread crumbs
¼ tsp saffron

Boil beef broth, beet, salt ham and saffron together in a pot. Add bread crumbs to slightly thicken, boil for an additional 5 minutes, serve hot.


Salmon Croquettes

2 cups cooked deboned flaked salmon
1 ½ teaspoon baking powder
½ teaspoon salt
¼ cup flour
¼ teaspoon ground fennel
1/8 teaspoon thyme
2 eggs
½ teaspoon mustard
1/8 teaspoon pepper
Mix everything together, form into patties and bake in over at 350 for 25-30 minutes until patties are firm and toasted. Can flip over during baking to get crust on both sides.


Baked Salmon

White Pepper
Place salmon, skin side down in baking sheet lined with aluminum. Cover with butter, salt, pepper and dill. Bake at 350 for 25-30 minutes or until done. (note this usually takes 40-45 minutes so that it’s medium well, not rare very few people like rare salmon)


Cloven Pork

Boneless pork loin
15 whole cloves
1/8 cup Honey
Place a boneless pork loin in a roasting pan, cut holes with a sharp knife and place a whole clove into each hole. (at least 15 cloves per each 4 lbs) Sprinkle with salt and pepper and roast at 275 for several hours until meat thermometer shows 160. Remove from oven, let rest and slice. Drain juices and make a sauce.

Mix drippings and honey and reserve.

Return meat to oven and warm at 325 for 15 minutes.

Pour sauce on top when serving.


Apple Tarts

2 lb apples
½ cup white wine
3 T sugar
¼ tsp sugar
Tart Shell
8 T butter
3 T sugar
¼ tsp salt
1 ¼ cup flour
Peel, core and slice the apples. Put them in a pan with the wine and cook until soft.

Remove from heat and mash slightly. Mix in sugar and cinnamon and place into a tart pan

Mix the butter, sugar, salt and flour by hand until a soft dough forms. Sprinkle the dough over the bottom of a tart pan and using the bottom of a measuring cup, evenly press the dough into the bottom and the side of the pan.

Chill for 30 minutes

Prick with a fork and bake at 350 for 20 minutes. Remove and let cool. Add filling and bake at 350 for 30 minutes.


Brown Rice with Spinach

1 ½ cup long grain rice
1 ½ lb spinach
4 t veg oil
1 medium onion
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon mace
1 teaspoon salt
Put the rice in a pot and soak. 1 ½ cup rice with 3 cups water, soak for 1 hour.

While the rice is soaking, wash the spinach.

Bring 3 quarts of water to a rolling boil in a 4 quart pot, drop in the spinach bring to a boil again and let it cook for 2 minutes. Drain, rinse under cool water, squeeze out moisture from the spinach then chop.

Heat oil in a heavy pot over medium flame, when hot, add the onion, fry until the onions are slightly browned and translucent, stir in the onion and fry for 20 minutes, turn the heat down as the spinach reduces. Add the rice and it’s soaking liquid, cumin, coriander, mace and salt. Bring to a boil, cover with a tight fitting lid, turn to very low and let simmer until all the moisture has been absorbed and the rice is soft.


Onions with Cheese

Large Onions
Shredded cheese
Vegetable oil
Cover a pan with vegetable oil, and slice onions into steaks, 6 steaks per onion.

Lay onions on pan and roast 350 for approximately 10 minutes until translucent

Take onions out, sprinkle cheese on top and bake until cheese is melted and slightly browned.


Smothered Rabbit

4 rabbits
4 lbs of onion
4 oz currants
2 loafs of French bread
3 pts water
4 oz butter
½ teaspoon salt
¼ teaspoon pepper
¼ pint cider vinegar

Slice French bread in half lengthwise and place on serving platter

Cook rabbit by boiling or in a pressure cooker, reserve broth.

Take broth, rabbit, chopped onion, currants, butter, salt pepper and vinegar into a pot and cook on medium high heat until hot and onions are cooked.

Serve rabbit, onion and currants on top of bread with broth on top.


Cabbage Soup

This is more of a pottage than a soup

5 cups water
½ cup steel cut oats
1 red onion
8 cups cabbage
2 tablespoons butter
Cook the oats and onion in the water for approximately 1 hour (medium high heat) until they are smooth. Add the cabbage until it is done, about half an hour. Mix in butter before serving.


Mushrooms Omelets

Egg whites
Olive oil
There is no measurements for this dish, it is all approximation to taste

Slice mushrooms

Chop garlic fine, and chop onions. Cook onions and garlic together with mushrooms on low heat in olive oil.

Mix together 3 egg whites with 3 tablespoons water and in a very hot oiled skillet, pour the egg in and make an omelet.

Flip the egg over and on one side fill with mushroom onion mixture and sprinkle with salt and pepper.

Turn out onto a serving plate.