A quick and easy fennel and orange salad with a quick vinaigrette of orange juice and apple cider. The salad is perfect for a busy weeknight in the winter. Pairs well with many traditional winter meats, like sausage and frikedeller.
In the renaissance in Denmark fritters of different kinds were all the rage. One of the ones that have transformed and is still a traditional dish in Denmark is the apple fritters “æbleskiver” – not that there is apples in the modern ones. This is a much more traditional apple fritter – with apples inside. They are super tasty and you might want to just eat all of them.
For the medieval marked reenactment event that we were a part of this weekend, I was asked to make some lunch for the group. I knew were were about eight adults and a gaggle of children, so I wanted to make something in advance that was easy to eat and would feed a bunch of people. A have wanted to make some kind of hand pie for a while, so this seemed like a good opportunity.
One of my favourite salads is one based on boiled pearl barley. I love pearl barley salad, because it is filling, fresh and easy to make. I often serve it instead of pasta or potatoes and people generally seem pretty happy with that. More often than not, we have it with fish or a steak on the side but sometimes I serve it with some fried goats cheese on top instead of meat on the side. I do quite a few variations on this salad, but the boiled barley is at the core of each variation.
For the midwinter feast I couldn’t find period recipe for carrots, that didn’t involve mashing them, as we already had one purée on the table. I decided that I didn’t want a second one, so I found a modern recipe for carrots steamed in lemon juice with fresh theme.
I don’t really like cooked carrots all that much, but I liked these steamed carrots. They were gone by the time we removed the dishes of the second course, so I can’t have been alone in like them. It is a very simple dish, that is quick to make and quite tasty.
Last night I made lamb culotte with baked root vegetables (I can not recommend baked turnip) and this kale salad. The rest of the meal wasn’t very historical inspired but the salad was based of one I found in one of my books about medieval cooking. I thought I would share it with you because it turned out to be pretty yummy.