In-N-Out

I want to go to NA's for that spread!

Lets see, I'd have to drag out the fondue pots and do something like my mom used to.

Little smokies in special sauce in one pot

Swiss cheese fondue

Another cheese fondue

Meatballs in another

Veggie trays and fruit trays

sliced baguettes and many cheeses

Peppermint fondue, chocolate fondue and some other flavor

And a whole lot of stuff for dipping!!

Fairy Bread:D

Visitors to Chez Prudence are likely to find themselves sampling from a variety of recipies recorded before 1650. So many tasty treats!
Egredouncye (a beef stew spiced up with vinegar and cinnamon - sweet and sour!),
Tart de bry (egg and brie pie!),
Frytours blaunched (ground up almonds and spices fried in pastry, served with honey/wine reduction -- also called "wonder crunchies"),
Yrchouns (also called "hedgehogs" -- little meatballs decorated to look like hedgehogs with currants for eyes and almonds for spines),
Raviolis (filled with white cheese and slathered in butter),
Sallets for fish daies (chopped carrot topped with salad shrimp and oil/vinegar),
Tart for an embre day (onion tart that tastes so sweet and mellow with no onion bite),
Fustaqiya (shredded chicken with ground pistachios),
Tarte of strawberyes (shortbread crust with crushed strawberry filling),
and all topped off with a refreshing glass of sekanjabin (refreshing minty beverage -- medieval Kool-Aid!)
No one leaves hungry.

I am just delighted by wonder crunchies

I like Captain Crunch- but it has to have the crunchberries.

Actually, those wonder crunchies don't sound half-bad....

Wonder crunchies totally rock.

Take almaundes blaunched, and grynde hem al to doust withouten eny lycour. Do thereto powder of gyngeuer, sugur and alt, do this in a thynne foile. Close it therinne fast, and frye it in oile, clarifie hony with wyne, and bake it therwith.

32 wonton wrappers
1 ½ cup blanched almonds
½ cup sugar
½ tsp salt
1 tsp ginger

Grind almonds in food processor to as fine a dust as possible, taking care not to make almond butter. Mix with sugar, salt and ginger.

Place a tablespoon of almond mixture on a wrapper and form into ravioli envelope (seal well with warm water.) Place in hot olive oil and fry until golden brown and slightly puffed, being sure oil is deep enough to cover. Drain on paper towels.

Sauce:
2 cups red wine
½ cup honey

Place in saucepan and reduce by half to less than 1 cup.

They had won tons back then?

(I may actually try that one, Prudence- I thank thee!)

Hehehe
My "parties" tend to feature tri-tip that has been marinated overnight in my wonderful kitchen sink concoction, garlic bread featuring my special garlic butter and then whatever else I feel like doing. The appetizer is usually linguisa and hotwings.

I know, not very swank, but it is very tastey!!

A Pye as fyne as you could need.
 

Especially For Prudence.

Mince Pyes - For Pyes of Mutton or Beefe: Shred your meat and Suet together fine, season it with cloves, mace, Pepper and and some Saffron, great Raisins, Corance and prunes, and so put it into your Pyes.

Ingredients for filling:
1 1/2 lb Lean Mutton or Beef (raw)
4 oz Suet
1/2 tsp Ground Cloves
1 tsp Ground Mace
1/2 tsp Black Pepper
Pinch of Saffron
2 oz Raisins
2 oz Currants
2 Oz Stoned Prunes, Chopped

For the Pastry:
1 lb plain flour
2 tsp salt
4 oz lard
1/4 pt water
4 tblsp milk

For the Glaze:
1 Tblsp each of Butter, Sugar & Rosewater melted together.

METHOD:

• Preheat oven to 425°F
• Mince the meat and mix in the suet, spices, pepper, saffron & dried fruit. Set aside.
• To make the pastry, sift the flour and salt together into a large mixing bowl and make a well in the centre.
• Heat the lard, water and milk until boiling and pour it into the well.
• Quickly beat the pastry mixture together with a spoon to form a soft dough, and knead until smooth on a lightly floured board.
• Cut off a quarter of the pastry, and keep covered until required for the lid.
• Mould the larger piece of pastry into the base and sides of a loose-bottomed tin, 8" diameter, 2" deep.
• Pack the filling into the pie, and dampen the edges of the pie wall.
• Roll out the remaining pastry to make a lid, and press firmly in place. Trim the edges, using any surplus pastry for decoration, and cut a small hole in the centre of the lid.
• Bake in the centre of the oven at 425°F for 15 minutes then
• Reduce oven temperature to 350°F and cook for a further 75 minutes
• Remove the sides of the tin, brush over the glaze, and return to the oven for a further 15 minutes.
• Serve cold.

This is an Original (and tasty) Receipt from the Tudor Period. Tis from one of me favourite reciept books, that being "A Book of Cookrye Very necessary for all such as delight therein."
I have made and enjoyed this one personally, and can vouch for it. It is unusual, but yet strangely compelling. Beef tastes better than Mutton in my opinion.

-Rob.