My Take on a 9th Century Feast—-Tuesday, December 4, 2018

A while back I read a whole wonderful series about the Saxon-Danish era in Engleland. (Angle Land) Now known as England.

The Circle of Ceridwen Saga (taken right from her webpage https://octavia.net/  Octavia Randolph)

Young women with courage. Swords with names. Vikings with tattoos. Warfare. Passion. Survival. Sheep. And Other Good Things…


Set in war-torn 9th century Anglo-Saxon Britain during the worst of the Viking predation, it tells the tale of the coming of age of 15 year old Ceridwen and her struggles to resolve the conflicts of divided political loyalties and the pull between heathen and Christian realms. The Saga continues on the Baltic island of Gotland in Books Four and Five, following Ceridwen and her circle into new challenges and adventures. Book Six returns us to Angle-land and the new generation.

Sidroc the Dane: A Circle of Ceridwen Saga Story
The Circle of Ceridwen: Book One of The Circle of Ceridwen Saga
Ceridwen of Kilton: Book Two of The Circle of Ceridwen Saga
The Claiming: Book Three of The Circle of Ceridwen Saga
The Hall of Tyr: Book Four of The Circle of Ceridwen Saga
Tindr: Book Five of The Circle of Ceridwen Saga
Silver Hammer, Golden Cross: Book Six of The Circle of Ceridwen Saga
All the books are written by Octavia Randolph and a huge delight.  Octavia Randolph website is full of information and a free 9th-century Cookingbook(let)
 I created my first 9th Century meal in October using her cookingbook(let) and wanted to have another one using more of the recipes.
So Sunday I did!  This time I turned off all the lights, took out the silver candelabra and filled the tumblers with sparkling apple juice fresh from the big box store in town.
Then we feasted.
The menu was (and I forgot to take photos of the dishes…darn it!)

Roasted Pork with green sauce…which is delightfully yummy.  Everyone took one look at it and decided they were not going to like it.  But they all tried it and fell in love with the bright, fresh flavor.  In the cookbook, it is used on fish, but we had people who could not eat fish so I substituted the pork baked in a flour casing (which recipe I got from a Medieval cookbook I own.) FYI—you don’t eat the casing.

We also had the Roast Fowl, Two Ways, (I have hearty meat eaters in the family) The chicken was beautiful, moist and delicate to the palate.
Then, since I fix the Honey-glazed Carrots and Parsnips the last time, I went to my Medieval cookbook….(I own two books) and fixed Carrots with butter and thyme, very savory carrots. The kitchen smelled wonderful as everything baked in the oven.
The next dish was Browis, of which I used Oats, with carrots added for depth.  Browis was another dish everyone wasn’t sure they were going to like and fell in love with.
Browis was eaten for all meals, breakfast, lunch, dinner, anytime you were hungry.  It was the meal of all goodness.  We all agreed it was very yummy.
Then to finish it off I made Skyr.  A type of Norse yogurt on which I sprinkled cinnamon.
I used Cinnamon because our daughters are married and we don’t need to save for their dowry. 
Cooking like this has been so much fun.  Lots of work but very satisfying.
From my world to your heart,
Linda

 

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