Lutendranck was the first historic spiced wine I tasted. Lutendranck is a medieval sweetened and spiced white wine that was typically enjoyed cold. While Kasper thinks the name means lute drink – or he puts it “gitar wine”. It sadly isn’t the meaning, rather it means something like clarified wine – which makes sense since it has been put though a sive to remove the spices. But it is less of a good story. It is sweet and spiced and totally yummy. The batch I made last week started tasting kind of like good mead and now tastes very spiced but still totally delicious. The wine could be drunk for fun or as a medicinal drink that could cure mental problems such as: longing, cantankerous, misery and melancholy. It could also be used to clean the chest and against coughs.
My boyfriend and I are talking about doing some reenactment markeds – at some point in the future. We are talking about the possibility of going as spiced wine merchants. In the past I have made a spiced white wine, lutendranck, which is really tasty. So when I had two liter of red wine sitting around and ran into a recipe for hypocras I of course had to try it. After making both I have started collecting different recipes for both wines.
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.
I had brought some kale today while out shopping because I am in kind of a medieval mindset right now. When I came home and looked at what else I was planing for dinner (barley frumentry and a steak), the traditional dish of “grønlangkål” didn’t really make sense. I decided to just google kale and see what came up. Luckly aarstiderne.com had a good recipe for a salad of kale, so I went with that. This is my version of that salad. It tasted great with the beef steak by the way.
As so often happens I was craving sweet this afternoon, so I decided to make something sweet after dinner out of the sad fruit that was sitting around. I had two grumpy pears and a few grumpy apples sitting around as well as some puff pastry in the fridge – which of course meant that I had to do a version of a medieval or early modern Pear and apple pie.
Kyllinge- og svinepostej
Lately I have played with medieval cooking and this weekend I deiced to cook this beautiful and tasty medieval pork and chicken pie for my family. A succulent medieval pie is a perfect introduction to medieval cooking to modern dinners. The filling is minced pork with fried chicken pieces and fruits dotted throughout.
Knapost / skørost
A few years back I learned how to make fresh cottage cheese from buttermilk. It is really quick and easy to make and don’t really require any weird equipment. And it is perfect for larping events. It also has the added benefit of producing whey, which is super handy for baking. Traditionally this cheese is made at home and is called “knapost”.
I have made cock-a-leek twice for events over a campfire. Once it was fantastic and once it turned out watery and really borring. But I think I have figured out why it worked the first time and why it was a fail the second. I do not have a picture because I am really bad at remembering to take pictures of my food at events.