Phoenix Rise Long Hall - Revision history

Muloc at 08:33, 10 September 2016

2016-09-10T08:33:18Z

Auicia: Created page with "This viking themed feast was held on April 29, 2016. Whilst a sweet course was planned, everyone was too full and it did not end up being made. Recipes for this feast were det..."

2016-09-10T05:18:16Z

Created page with "This viking themed feast was held on April 29, 2016. Whilst a sweet course was planned, everyone was too full and it did not end up being made. Recipes for this feast were det..."

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This viking themed feast was held on April 29, 2016. Whilst a sweet course was planned, everyone was too full and it did not end up being made. Recipes for this feast were determined using ingredients found in archaeological digs in areas occupied by Vikings, in text references from Viking sagas and recipes that other people have created, with the only ingredient present that wasn't found being the Swedish Rutabaga.

'''Meat Course:''' 
Skause: Beef and vegetables cooked in a broth 
Skreiđ: Salt cod served with mustard and butter 
Bacon and apple pottage 
Ham hock and pea soup 
Roasted chicken 
Eggs in mustard sauce 
Honeyd root vegetables 
Buttermilk Cheese 
Barley Porridge 

'''Sweet Course:''' 
Berry Pancakes 
Honey Roasted Apples 
Non-Skyr 

'''<big>Phoenix Rise Long Hall Recipes</big>'''

'''Honey Glazed Root Veg''' 
5 leeks 
5 turnips 
2kg carrots 
¼ cabbage 
Butter 
Honey 

Julienne carrots and turnips. Parboil. Saute with leeks and cabbage in butter and mustard until soft.

'''Mustard Eggs''' 
20 eggs 
Cornflour 
Mustard 
Watercress 
Milk 
Butter 

Boil eggs until semi-hard. Make a roux, add the milk and mustard and simmer until creamy. Serve with sauce poured over peel and sliced eggs

'''Non-Skyr''' 
6 cups skim milk 
1 cup buttermilk 
Rennet 
2 tablespoons sour cream 
1 tablespoon milk 

Check the rennet package for specific instructions on how much rennet to use. This will vary depending on whether you are using vegetable rennet or not, and whether it is liquid, granular, or tablets. If you are not using liquid rennet, you will need to dissolve the rennet beforehand in a little tepid water. Ideally this should be done in a small measuring cup which has been pre-warmed using hot water.
Heat the milk to 185-195°F (85-90°C) and hold it at that temperature for about 10 minutes. Be careful not to boil or scorch the milk. Cool down to 100-102°F (38-39°C). It is important that you allow the milk to cool properly, or else the rennet may not work. Check the rennet package instructions for heat tolerance guidelines.
Stir the sour cream (or skyr, if you're lucky enough to have the Icelandic variety) into a tablespoon of milk until well mixed. Pour into the warm milk and mix well. Add the rennet.
You now need to allow the rennet to work its magic. For best results, the skyr needs to cool down gradually. I sometimes use a crockpot for making skyr, because the insulated cooker and heavy stoneware vessel cool very slowly. Allow the skyr to cool about 6 hours. You will be ready to proceed to the next step when you can make a cut in the skyr which will not close immediately.
Line a sieve or colander with cheesecloth or a fine linen cloth and pour in the skyr. Tie the ends of the cloth together over the top and hang over a bucket or other container so the whey can drip off. Be sure to retain the whey -- it can be used to pickle foods, and adds lots of flavor to recipes when substituted for part or all of the water. Allow the skyr to drain until it is fairly firm. The consistency should be like ice cream.
Before serving, whip the skyr with a whisk until smooth. Skyr should not be lumpy or grainy. Skyr may be served with cream and honey, and goes very well with fruit such as bilberries or lingonberries.
Skyr may instead be flavored with garlic, chives or caraway seeds.

'''Pancake with Berries''' 

This recipe comes from Vikingars Gästabud (The Viking Feast), and is for four servings.
Ingredients
2/3 cup white flour 
1/2 cup whole wheat flour 
1/2 teaspoon salt 
2-1/2 cups milk 
2 tablespoons butter 
1 cup lingonberries or bilberries (cranberries) 
Turn on the oven to 425°F (225°C). Whisk the batter together without the butter and stir in the berries. Melt the butter in a heat-resistant baking pan and pour it in the batter. Bake it in the middle of the oven for about 20-25 minutes until the pancake has a nice color. Cut it into pieces and serve with some jam.

'''Skause''' 
Braising beef 
Carrots 
Turnips 
Onion 
Parsnips 
Celery 
Stock Bones 
Dill 

Make bone broth. Place chopped ingredients into broth and cook until very tender. Remove from broth to serve and garnish with dill.

'''Pea and Ham Soup''' 
Ham hocks 
Split peas 
Parsnips 
Celeriac 
Carrots 
onion 

Soak peas overnight. Fry onions. Cook all ingredients until tender. Shred meat off bone

'''Pottage''' 
Onion 
Apple 
Barley 
Bacon 

Fry onion and bacon until onion softens. Add apple, fry for a few minutes. Add pre-soaked, and cooked pearl barley and stir to combine.

'''Kornmjölsgröt (Barley Porridge)''' 
Barley 
Milk 
Butter 
Hazelnuts 
Apple 

Pre-soak chopped barley and cook, let cool. Cook in milk for 15 minutes, frequently stirring. Add in chopped apple and hazelnuts. Serve with browned butter over the top.

'''Skreiđ''' 
Salt Cod 
Mustard 
Butter 

Soak cod for three days, changing the water daily. Simmer for an hour, before serving with mustard and butter.

'''Honey Roasted Apples''' 
Honey 
Apples 

Quarter apples and place in a baking dish. Drizzle honey over and bake at 200 degrees for 20 mins.

@@ Line 1: / Line 1: @@
 This viking themed feast was held on April 29, 2016. Whilst a sweet course was planned, everyone was too full and it did not end up being made. Recipes for this feast were determined using ingredients found in archaeological digs in areas occupied by Vikings, in text references from Viking sagas and recipes that other people have created, with the only ingredient present that wasn't found being the Swedish Rutabaga.
-'''Meat Course:'''<br />
+== Menu ==
-Skause: Beef and vegetables cooked in a broth<br />
+=== Meat Course ===
-Skreiđ: Salt cod served with mustard and butter<br />
+* [[Skause]] - Beef and vegetables cooked in a broth
-Bacon and apple pottage<br />
+* [[Skreiđ]] - Salt cod served with mustard and butter
-Ham hock and pea soup<br />
+* [[Bacon and apple pottage]]
-Roasted chicken<br />
+* [[Ham hock and pea soup]]
-Eggs in mustard sauce<br />
+* [[Roasted chicken]]
-Honeyd root vegetables<br />
+* [[Eggs in mustard sauce]]
-Buttermilk Cheese <br />
+* [[Honeyd root vegetables]]
-Barley Porridge<br />
+* [[Buttermilk Cheese]]
-'''Sweet Course:'''<br />
+=== Sweet Course ===
-Berry Pancakes <br />
+* [[Berry Pancakes]]
-Honey Roasted Apples<br />
+* [[Honey Roasted Apples]]
-Non-Skyr<br />
+* [[Non-Skyr]]
-−
-−
-'''<big>Phoenix Rise Long Hall Recipes</big>'''
-−
-'''Honey Glazed Root Veg'''<br />
-leeks<br />
-turnips<br />
-kg carrots<br />
-¼ cabbage<br />
-Butter<br />
-Honey<br />
-−
-Julienne carrots and turnips. Parboil. Saute with leeks and cabbage in butter and mustard until soft.
-−
-'''Mustard Eggs'''<br />
-eggs<br />
-Cornflour<br />
-Mustard<br />
-Watercress <br />
-Milk<br />
-Butter<br />
-−
-Boil eggs until semi-hard. Make a roux, add the milk and mustard and simmer until creamy. Serve with sauce poured over peel and sliced eggs
-−
-−
-'''Non-Skyr'''<br />
-cups skim milk<br />
-cup buttermilk<br />
-Rennet<br />
-tablespoons sour cream<br />
-tablespoon milk<br />
-−
-Check the rennet package for specific instructions on how much rennet to use. This will vary depending on whether you are using vegetable rennet or not, and whether it is liquid, granular, or tablets. If you are not using liquid rennet, you will need to dissolve the rennet beforehand in a little tepid water. Ideally this should be done in a small measuring cup which has been pre-warmed using hot water.
-Heat the milk to 185-195°F (85-90°C) and hold it at that temperature for about 10 minutes. Be careful not to boil or scorch the milk. Cool down to 100-102°F (38-39°C). It is important that you allow the milk to cool properly, or else the rennet may not work. Check the rennet package instructions for heat tolerance guidelines.
-Stir the sour cream (or skyr, if you're lucky enough to have the Icelandic variety) into a tablespoon of milk until well mixed. Pour into the warm milk and mix well. Add the rennet.
-You now need to allow the rennet to work its magic. For best results, the skyr needs to cool down gradually. I sometimes use a crockpot for making skyr, because the insulated cooker and heavy stoneware vessel cool very slowly. Allow the skyr to cool about 6 hours. You will be ready to proceed to the next step when you can make a cut in the skyr which will not close immediately.
-Line a sieve or colander with cheesecloth or a fine linen cloth and pour in the skyr. Tie the ends of the cloth together over the top and hang over a bucket or other container so the whey can drip off. Be sure to retain the whey -- it can be used to pickle foods, and adds lots of flavor to recipes when substituted for part or all of the water. Allow the skyr to drain until it is fairly firm. The consistency should be like ice cream.
-Before serving, whip the skyr with a whisk until smooth. Skyr should not be lumpy or grainy. Skyr may be served with cream and honey, and goes very well with fruit such as bilberries or lingonberries.
-Skyr may instead be flavored with garlic, chives or caraway seeds.
-−
-'''Pancake with Berries'''<br />
-−
-This recipe comes from Vikingars Gästabud (The Viking Feast), and is for four servings.
-Ingredients
-/3 cup white flour<br />
-/2 cup whole wheat flour<br />
-/2 teaspoon salt<br />
--1/2 cups milk<br />
-tablespoons butter<br />
-cup lingonberries or bilberries (cranberries)<br />
-Turn on the oven to 425°F (225°C). Whisk the batter together without the butter and stir in the berries.  Melt the butter in a heat-resistant baking pan and pour it in the batter. Bake it in the middle of the oven for about 20-25 minutes until the pancake has a nice color.  Cut it into pieces and serve with some jam.
-−
-'''Skause'''<br />
-Braising beef<br />
-Carrots<br />
-Turnips<br />
-Onion<br />
-Parsnips <br />
-Celery<br />
-Stock Bones<br />
-Dill<br />
-−
-Make bone broth. Place chopped ingredients into broth and cook until very tender. Remove from broth to serve and garnish with dill.
-−
-'''Pea and Ham Soup'''<br />
-Ham hocks<br />
-Split peas<br />
-Parsnips<br />
-Celeriac<br />
-Carrots <br />
-onion<br />
-−
-Soak peas overnight. Fry onions. Cook all ingredients until tender. Shred meat off bone
-−
-'''Pottage'''<br />
-Onion<br />
-Apple<br />
-Barley<br />
-Bacon<br />
-−
-Fry onion and bacon until onion softens. Add apple, fry for a few minutes. Add pre-soaked, and cooked pearl barley and stir to combine.
-−
-'''Kornmjölsgröt (Barley Porridge)'''<br />
-Barley<br />
-Milk<br />
-Butter<br />
-Hazelnuts<br />
-Apple<br />
-−
-Pre-soak chopped barley and cook, let cool. Cook in milk for 15 minutes, frequently stirring. Add in chopped apple and hazelnuts. Serve with browned butter over the top.
-−
-'''Skreiđ'''<br />
-Salt Cod<br />
-Mustard<br />
-Butter<br />
-−
-Soak cod for three days, changing the water daily. Simmer for an hour, before serving with mustard and butter.
-−
-'''Honey Roasted Apples'''<br />
-Honey<br />
-Apples<br />
-−
-Quarter apples and place in a baking dish. Drizzle honey over and bake at 200 degrees for 20 mins.