Cornish Hen with Milk and Honey

3-4 pound Cornish hen (or chicken cut into pieces)

3 cups milk

1/2 cup flour mixed with 1/2 teaspoon salt and 1/3 teaspoon pepper

1/3 cup honey

1/3 cup pine nuts

3 tablespoons oil

3 tablespoons minced parsley

2 tablespoon chopped mint

1 teaspoon vinegar

1/8 teaspoon rubbed sage

1/2 teaspoon savory

1/2 teaspoon saffron

1/2 teaspoon salt

1/4 teaspoon pepper

Dredge hens in the flour. Brown the hens in oil in a large skillet until golden brown. Mix milk, honey, herbs, salt and pepper in bowl. Pour the mixture over the browned hens. Stir to combine the mixture with natural juices of the game bird. Cover and simmer about 30 minutes or until the chicken is tender. Stir in pine nuts just before servings. Serves 6.

(Adapted from "To Fifteenth Century Cookery Books" as translated in "To the King's Taste.")

Lemon Rice with Almonds

2 lemons

4 cups water

2 cups uncooked white rice

2 cups dry white wine

2 cups fresh (or frozen) peas

1-1/3 cups currants

1-1/3 cups coarsely ground almonds

2/3 cups honey

2 tablespoons butter or margarine

1 teaspoon cinnamon

1 teaspoon salt

Grate the zest from the lemons. Squeeze the lemons, reserving the juice and pulp. Discard the membranes and seeds. In a large sauce pan, bring the water, rice, salt, cinnamon, butter, lemon juice, pulp and zest to a boil. Reduce to simmer, cover and cook until the water has been absorbed, about 15 minutes. Stir once during the simmering process. Add the peas to the rice for the last 7 minutes.

While the rice is cooking, simmer the almonds and currants in the wine for 7 or 8 minutes. When the rice is cooked, remove from the fire, and fluff with a fork, adding the wined almonds and currants as you stir. Dribble the honey on the surface of the dish just before serving. Serves 6.

(Adapted from "Fabulous Feasts.")

Fresh Cherry Oatmeal Crumble

4 cups pitted sour cherries, pitted

1-1/2 cups raw sugar (brown sugar optional)

5 tablespoons flour

1/4 teaspoon sea salt

Mix cherries, sugar, flour and salt together in large sauce pan and cook over medium heat until thickened. Place mixture in pie-shape pan, top with oatmeal crisp mix. Place in 375-degree oven and bake for 30 minutes.

Oatmeal crisp mix

1/2 cup coarse cut oatmeal

1/4 cup flour

1/2 cup brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup chopped nuts (optional)

Mix all ingredients together and top cherry mixture.

-Helen Magnusson

Oven Roasted Carrots and Parsnips

1 pound whole carrots, washed and peeled

1 pound whole parsnips, washed and peeled

Water

Butter

Raw or brown sugar

Sea salt

Coarse-ground pepper

Place whole, peeled carrots and parsnips in a layer in a shallow pan or large skillet. Put enough water into the pan to cover the bottom of pan. Cook covered to tender crisp over medium heat on stove top or over an open fire. Pour off any remaining water.

Uncover and add a mixture of two parts butter to one part raw or brown sugar. Season with sea salt and coarse brown pepper to taste. Bake uncovered in 350-degree oven for 45 minutes, turning vegetables until browned and caramelized.

-Helen Magnusson

Cherry Potage

2 pounds ripe, red cherries

1-1/2 cups light, sweet red wine

3/4 cup sugar

4 tablespoons unsalted butter

2-1/2 cups soft, white bread crumbs

1/8 teaspoon salt

Wash the cherries and remove the stems and pits. Puree with mixer or in a blender along with 10 tablespoons of the wine and half of the sugar. If necessary, add a little more wine. In a sauce pan, melt the butter and add the fruit puree, bread crumbs, remaining wine, sugar and salt. Simmer slowly, stirring constantly, until the mixture is very thick. Pour into a serving bowl, cover and place in the refrigerator to cool. Just before serving, you may decorate the edge of the bowl with small, fresh flowers or spoonfuls of thick whipped cream. Can be made one or two days ahead. Serves 8.

(Adapted from "Curye on Inglysch," as found in "The Medieval Cookbook.")

Pork in Spicy Syrup

1 (4-pound) pork roast with bone

2 cups malmsey or other heavy, sweet red wine

4 tablespoons cooking oil or butter

1/2 cup currants

3/4 cup vinegar

3/4 cup sugar

2 onions, finely chopped

3/4 teaspoons coarsely ground black pepper

1 teaspoon ground caraway seeds

1 clove garlic, crushed (optional)

1 cup chicken stock or bouillon

Remove the skin from the pork roast, and prick the fat layer, all over, with a sharp knife or large serving fork. Saute the onions and currants in oil. When the onions have become transparent, remove from the fire and add the wine, vinegar, sugar, spices, garlic, stock and seasonings. Place the pork roast in a covered stew pot and spoon the marinade over it. Cover pot, place in refrigerator six to eight hours, turning the roast and spooning the marinade every 1-1/2 to 2 hours. Preheat oven to 425 degrees. Cover the roast and place in oven allowing 30 to 35 minutes per pound. During the last hour of cooking, remove the lid, spoon additional marinade over the roast, return to the oven uncovered to allow the roast to brown. Remove the roast to a serving platter and pour remaining marinade into a pitcher. Serves 8.

(Adapted from "Curye on Inglysch," as found in "The Medieval Cookbook.")