![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Way later than I'd intended
As usual, it's the night before an event and I'm up doing prep work WAY later than intended. Tonight it was getting everything ready for my "hospitality" tomorrow and experimenting with yet another medieval recipe.
This time I tried gingerbread. It's odd stuff.
Three recipes are posted below, and I kinda worked off these:
http://www.godecookery.com/ginger/ginger.htm
http://www.godecookery.com/chaucer/chfeas14.htm
http://www.godecookery.com/friends/frec134.html
My recipe had:
1 cup and a generous squeeze of honey
1 heaping-ish teaspoon each of dried ginger and cinnamon
1/8 teaspoon fresh ground black pepper (I don't have any white or I'd have gone with that)
pinch of saffron
10 oz plain breadcrumbs (because that's how much I had in the container I bought)
It tastes a bit like baclava because of the honey, but not as good because it lacks the puff pastry and the nuts. The texture is kind of hard to describe but I know I've had it before... it's a bit like one of my corn muffins but less fluffy and more moist. Dense, gritty/grainy (which gives it a bit of chewiness, not like bubble gum, taffy or jujube chewy, more like dried apricot chewy, takes some effort to get through it, but doesn't bounce back or stick to your teeth) and moist and soft all at once.
I think next time I'd try white pepper, more ginger and cinnamon and maybe less breadcrumbs just to see what that would be like if it was gooier. For setting out on a table in the Texas heat all day I figured the more solid I could make it and the less melty, the better.
I found it interesting that not one of the recipes specified whether to use dried or fresh ginger. I might try it again with fresh just to see what kind of difference that makes and whether it even works.
Anyway, off to get some sleep so I can function tomorrow at least a bit.
This time I tried gingerbread. It's odd stuff.
Three recipes are posted below, and I kinda worked off these:
http://www.godecookery.com/ginger/ginger.htm
http://www.godecookery.com/chaucer/chfeas14.htm
http://www.godecookery.com/friends/frec134.html
My recipe had:
1 cup and a generous squeeze of honey
1 heaping-ish teaspoon each of dried ginger and cinnamon
1/8 teaspoon fresh ground black pepper (I don't have any white or I'd have gone with that)
pinch of saffron
10 oz plain breadcrumbs (because that's how much I had in the container I bought)
It tastes a bit like baclava because of the honey, but not as good because it lacks the puff pastry and the nuts. The texture is kind of hard to describe but I know I've had it before... it's a bit like one of my corn muffins but less fluffy and more moist. Dense, gritty/grainy (which gives it a bit of chewiness, not like bubble gum, taffy or jujube chewy, more like dried apricot chewy, takes some effort to get through it, but doesn't bounce back or stick to your teeth) and moist and soft all at once.
I think next time I'd try white pepper, more ginger and cinnamon and maybe less breadcrumbs just to see what that would be like if it was gooier. For setting out on a table in the Texas heat all day I figured the more solid I could make it and the less melty, the better.
I found it interesting that not one of the recipes specified whether to use dried or fresh ginger. I might try it again with fresh just to see what kind of difference that makes and whether it even works.
Anyway, off to get some sleep so I can function tomorrow at least a bit.
no subject
no subject
I've been meaning to ask you for your steak and mushroom pie recipe for years now if you wouldn't mind sharing. Your lunch counter was one of the biggest reasons I looked forward to FITP. When my pre-lunch class ended I'd run to the lunch room to try to get as close as I could to the front of the line :) And it was those pies I was running for. If they ran out before I got there I would have been sorely disappointed.