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

 

Advertisements

Outside the Weather was Forceful and Damp—-Tuesday, October 9, 2018

Since the weather was damp and rather cool I decided I wanted to try my hand at creating and cooking a 9th Century Feast.

I just finished reading the whole series by Octavia Randolph set in the 9th Century Saxon-Viking era of Angle-Land (England) and Gotland, Switzerland.

Octavia Randolph is a very generous author allowing the first novel to be read free from her website AND she also allows you to download a book of Cookery Book(let)

Although, I had already purchased the Kindle version of her books before I visited her website.  But for those of you who wish to download the first book, the above link will take you there.

The Circle of Ceridwen is a marvelous adventure, I encourage you to enjoy the series also.

Anyway, after reading about Octavia Randolph’s Winter Feast, and her friend’s, Deborah Dishes take on the feast from the book of Cookery…

I decided I wanted to make a feast!

It took me two days to create—first off because of food allergy issues I had to make my (mock Venison pie) with a gluten-free crust. Then (instead of venison, being fresh out of venison, I cooked up a nice sized pork roast.

Then I got to thinking with all this prep work…lucky me two of our daughters called Sunday morning (the day I wanted to have a feast) and I invited them to come to share in a 9th Century feast.  Thankfully they came.

I sat the table with rather modern dishes (1970) and allowed the use of forks, spoons, and knives.  Being fresh out of ale or wine, they had to drink ICED water.  Other than those modern day conveniences we proceeded to have a feast.

Not wanting to create EVERYTHING I picked six items before we began I read to them a wee bit from the cookbook, so they understood the value of black pepper, nutmeg, and cinnamon.

Here is my take on a Gluten Free Venison Pie (mock)

Honeyed Carrots and parsnips with little flakes of mint

Lavender Pudding, which deflated a wee bit, but tasted wonderful

And oatcakes served for dessert with honey and cinnamon apples (of which I forgot to take a photo).

Everyone enjoyed everything!  They liked the little tidbits of knowledge I read to them, and the flavors of all the foods.

As for me…I want to do it again.  Using some of the other recipes in the book.  What a fun little feast we had.

From my world to your heart,

Linda