Homemade almond butter – a great butter substitute both for contemporary dishes and for medieval ones. Almond butter is a healthy alternative to butter. It’s easy to make and it taste totally yummy.
If I need a quick and easy snack for an event or for friends coming over, salted almonds is my go to recipe. They don’t need much effort and everyone loves them. The recipe scales well and the almonds are crisp and salty and perfect!
This is one of the stranger dishes I have run into. It is a sweet wine stew with foul meat and nuts. It is very much a medieval dish with all the spices and colouring and artificiality that was so priced. It is also a really tasty dish, but also very sweet dish. It works really well as a side dish for game – like we in modern time use a jam or cranberry sauce with game. The dish can be made with any kind of foul – the meat should be a game-meat as that adds to the flavour.
A tasty and filling spring vegetable soup, inspired by medieval cooking techniques and produce. The soup pairs well with sausages and bread.
If you have any spring herbs handy, I am sure they would work great, but we were too tired to do any foraging this evening.
Maumenee is a kind of sweet wine stew with game meat, dates and nuts. It is a lot tastier than that sound. It works really well as a sauce for other game dishes.
I think it can be made with any game meat. We used rook, the original recipe calls for chicken or hare.
The original recipe from 1390 from Forme of Cury1
Mawmenee. Take a potell of wyne greke and ii poude of sugur; take and clarfye the sugur with a quantite of wyne & drawe it thurgh a strynour in to a pot of erhe. Take pynes with date and frye hem a litell in grece oþer in oyle and cast hem togydre. Take clowes & flour of canel hool and cast þerto. Take powdour gynger, canel, clowes, colour it with saundres a lytel yf hit be nede. Cast salt þerto, and lat it seeþ warly with a slowe fyre and not to thyk. Take brawn of capouns ysteysed oþer of feauntes teysed small and cast þerto.
I will recommend using less sugar than the recipe calls for. I will post an updated recipe once I have tested it. We used powdour fort in addition to the spices listed – because we like it. But this is the recipe as it is in Middelaldermad, I added our variations in parentheses. I would also recommend making a half portion unless you are cooking for a lot of people as the portion is really big.
You can find other versions of the recipe @medievalcookery.com