Old World Candlemas Feast

[Guest guest]

Celebrate,

 

The light is returning!

 

*Smile*

Chris (list mom)

http://www.alittleolfactory.com

~~~~~~~~~~~~~~~~~~~~~~~~~

 

Old World Candlemas Feast

http://www.web-holidays.com/candle/recipes/index.htm

 

Greens and Apple Vinaigrette

 

Roast with a Sauce of Cinnamon and Candied Violets

 

Herbed Bread

 

Bridecakes

 

Serves 6-8

 

Greens with Apple Vinaigrette

watercress, arugula, and bibb lettuce

1/2 cup extra-virgin olive oil

1/4 cup cider vinegar

3 tablespoons apple cider

salt and pepper to taste

 

Wash and dry greens and place in serving bowl.

Whisk together the remaining ingredients and toss with the greens.

 

Roast with a Sauce of Cinnamon

roast

1 cup red wine

2/3 cup cider vinegar

1-1/2 cups beef broth

1 teaspoon salt

6 peppercorns

1 teaspoon allspice

1 bay leaf

1 onion, sliced

3 pounds beef pot roast

1/4 cup all-purpose flour

butter as needed

6 whole potatoes, peeled & quartered

6 whole carrots, peeled & quartered

 

cinnamon sauce

1 cup granulated sugar

1/2 cup white corn syrup

1/4 cup water

1/2 teaspoon ground cinnamon

1/2 cup heavy cream

 

Combine wine, vinegar, bouillon, salt, peppercorns, allspice, bay leaf,

and onion.

Trim roast and place in a bowl.

Pour marinade over roast turning to coat.

Marinate at least two hours or over night, turning once or twice.

Remove roast from marinade and pat dry.

Strain marinade, reserving liquid.

Season flour with salt and pepper to taste.

Dredge meat in flour.

In heavy sauce pan, sear meat quickly on all sides in butter.

Add reserved marinating liquid. Cover and simmer until tender, about

3-1/2 hours.

Add potatoes and carrots during last hour of cooking.

When done, place roast and vegetables on a platter and keep warm.

For sauce: Cook sugar with corn syrup, water, and cinnamon in a saucepan.

Boil 2 minutes over medium heat.

Remove from heat and whisk in heavy cream.

 

Candied Violets

violets, free of pesticides

egg white or gum arabic

superfine sugar

 

Spread violets on a cookie sheet to dry for a few hours.

Beat egg white to a froth, paint it on each flower with a fine brush.

Dust gently with sugar.

 

Herbed Bread

4 to 4-1/2 cups all-purpose flour

3 tablespoons granulated sugar

2 packages dry active yeast

1-1/2 teaspoons salt

1 teaspoon dried chives or 1 tablespoon fresh

1 teaspoon dried marjoram or 1 tablespoon fresh

1 teaspoon dried thyme or 1 tablespoon fresh

1 teaspoon dried rosemary or 1 tablespoon fresh

3/4 cup milk

1/2 cup water

1/4 cup butter

1 egg

1 tablespoon butter

fresh rosemary for garnish

 

Combine a cup or so of the flour with sugar, yeast, salt, and herbs.

Heat milk, water, and 1/4 cup butter until very warm but not hot or the

yeast with be killed.

Stir into dry ingredients.

Stir in the egg.

Gradually add enough flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 4-6

minutes.

Cover; let rest on floured surface 10 minutes.

Divide into to biscuit sized balls.

Place on greased baking sheet.

Cover; let rise in warm place until doubled in size, about 20 to 40

minutes.

Preheat oven to 375°F.

Bake 20 to 30 minutes or until done.

Melt the 2 tablespoons of butter.

Brush over biscuits and add the fresh rosemary.

Remove from cookie sheet and let cool on wire rack.

 

Bridecakes

" Bridecakes " take their name from St. Brigid and the Celtic goddess of

the same name. This recipe is courtesy of Julie from the Pacific Northwest.

1/2 cup butter

1/4 cup honey

2 cups oat flour or wheat flour

1/4 teaspoon salt

1/4 teaspoon baking soda

1 cup rolled oats

1/2 cup currants

1/4 cup buttermilk

 

Cream butter and honey together.

Mix dry ingredients together and add the currants, stirring to coat them

with flour.

Stir dry ingredients into butter-honey mixture and add buttermilk to

make a dough.

Roll into balls and flatten on greased cookie sheet.

With a knife mark each with a Bride's Cross (+).

Bake in a preheated 350°F oven for 15 minutes.

 

Marigold & Dandelion Egg Breakfast

This recipe is from Medieval France; it is courtesy of Julie from the

Pacific Northwest.

Serves 2

 

4 whole dandelion buds, pesticide free and rinsed well

2 tablespoons butter

2 marigold blossoms, pesticide free and rinsed, chopped (calendula may

be substituted)

4 large eggs

1/4 cup cream or milk

1/8 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon nutmeg

 

Pick the dandelion buds when they are just about to open.

Melt the butter in a frying pan over low heat.

Sauté the dandelions until they open wide.

Beat the marigolds, eggs, cream, salt, pepper, and nutmeg in a small bowl.

Pour over the dandelions, which will poke through.

Cover; cook over low heat until the egg is set and dry on top.

Fold in half.