Recipes

Poudre Douce

Sweet Powder

Used for all sorts of dishes some people call this the pumpkin spice of the Middle Ages

1 tablespoon Pepper corns

2 tablespoons ground cinnamon

1 teaspoon ground ginger

3 tablespoons sugar

1 pinch (optional) other ground spice like allspice, nutmeg, cloves

Grind or mix together and use to give your food a medieval kick. Try it on chicken or pork.

Hiurchones

Sausage Hedgehogs


1 pound sausage of your choice

1 egg

3 tablespoon half or slivered almonds

20 small raisins

spices to taste

cinnamon,

ginger

sugar

salt

Mix the meat with the egg, sugar, salt and spices. Separate into 10 balls about the size of a ping pong ball or small golf ball. Shape into a hedgehog without legs (make a pointed nose). Cut the almond halves into strips. Stick the almond strips into the hedgehog as spikes. Use two raisins as eyes. Bake in the oven at 350 F for 20 minutes.


Armored Turnips

5 or 6 small turnips

1 ½ cups (6 ounces) mozzarella or provolone

½ cup (4 ounces) Parmesan

4 tablespoon (1/2 stick) butter, melted, plus additional soft butter for the dish

2 teaspoons Poudre Douce (Use the recipe we provided)

Preheat oven to 350 degrees, peel turnips then boil them until tender, about 20 minutes, and allow them to cool. Meanwhile, grate or slice the cheese very thinly, and grate the parmesan. Slice the cooled turnips about 1/8 inch thick.

Coat the bottom of a deep 9 x 9 or 9 inch round baking dish with butter. Arrange the ingredients inlayers that are as thin as possible, first the cheese, then turnips, then butter then spice, repeat the layers until all ingredients are used. Top with more cheese, bake until the cheese is just melted around 15 minutes.