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Yule Shoppe

Click on the links to see the original 'net posts of these great recipes.

Stop in and warm yourself by the fire where the Yule log is burning. Then, have a sweet treat!

Hais Hais (Date Kabobs) (al-Baghdadi p. 214/14) Photo from same site Redaction by Maredudd (using many of Cariadoc's quantities) Take fine dry bread, or biscuit, and grind up well. Take a ratl of this, and three quarters of a ratl of fresh or preserved dates with the stones removed, together with three uqiya of ground almonds and pistachios. Knead all together very well with the hands. Refine two uqiya of sesame-oil, and pour over, working with the hand until it is mixed in. Make into cabobs, and dust with fine-ground sugar. If desired, instead of sesame-oil use butter. This is excellent for travellers. 2 c bread crumbs 2 c pitted dates -- about 1 lb. 1/3 c almonds -- ground 1/3 c pistachio nuts -- ground 10 Tbsp. melted butter -- or sesame oil sugar Grind nuts in food processor. Combine with bread crumbs. Chop dates in food processor; I found that they chop to a fine consistency when a half cup of the bread crumb-nut mixture was added to the bowl of the food processor with the dates. Mix it all together well. Melt the butter and add to the bread crumb-nut-date mixture. Form the mixture into bite-sized balls or ovals and roll in sugar. Maredudd's Notes: We used commercial bread crumbs which I suspect are somewhat drier than the ones that you might make yourself. The type of breadcrumbs that you use will determine how much butter you'll need. Home made breadcrumbs will require less butter than this recipe calls for. We find that it holds together better if you let it set for an hour or more. Jólagrautur - Yule Porridge 1/4 l (1/2 pint) water 1 1/2 l (3 pints) milk 150 g (6 oz) rice 1 teaspoon salt 70 g (2 1/2 oz) raisins cinnamon and sugar milk 1 almond When the water comes to a boil, stir in the rice and cook for 10 minutes. Add the milk to the pot and cook over a low heat for 1 hour. Add the raisins in the last 10 minutes. Add salt to taste. Add milk, sugar, and cinnamon to taste. The skinned almond is added and the porridge poured into a bowl. The housewife deals portions out and whoever finds the almond receives a small gift. FRUMENTY Curye on Inglysch, 15th c. To make frumente. Tak clene whete & braye yt wel in a morter tyl the holes gon of; sethe it til it breste in water. Nym it up & lat it cole. Tak good broth & sweet mylk of kyn or of almand & tempere it therwith. Nym yelkys of eyren rawe & saffroun & cast therto; salt it; lat it naught boyle after the eyren ben cast therinne. Messe if forth with venesoun or with fat motoun fresch. The Modern Version: 10 oz kibbled (cracked) wheat, bulgur may be substituted if necessary 5 cups water 1/3 cup beef stock 1/3 cup milk (or almond milk, see below) 2 egg yolks, beaten pinch of dried saffron threads salt to taste Boil the kibbled wheat in the water until softened, about 15 minutes. Remove from the heat and allow to stand for another 15 minutes or until the water is abosrbed. Add the stock and milk (or almond milk) and bring back to a boil. Reduce heat to low and stir mixture for about 5 minutes. Stir in egg yolks and saffron and continue stirring until the egg starts to thicken. Do not let the mixture boil. Remove from the heat and allow to stand for 5 minutes before serving. The mixture will continue to thicken during this period. -------------------------------------------------------------------------------- To make almond milk, grind 4 oz of blanched almonds in a mortar or blender with a Tbsp or two of ice water. Put in a bowl and add 1 cup of boiling water. Allow to stand for 15 minutes and strain through a metal sieve. Will last, refridgerated, about 3 days. -------------------------------------------------------------------------------- (When using dried saffron threads, if you cook the threads for a few seconds in a microwave they give off their flavor and color much more readily.) Gynger Brede Medieval gingerbread - contributed by Becky Hoover Image by Anarane Burgundian ¾ cup honey 1 15 ounce canister of bread crumbs 1 teaspoon ginger 1 teaspoon cinnamon 1/8 teaspoon black pepper Bring honey to a boil with spices. Keeping over low heat, add breadcrumbs. Mix thoroughly. Press into 8 or 9 inch square pan and let cool several hours or overnight. Slice to serve. From Curye on Inglisch. Sugarplums - information.

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