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Cooking

The winning recipe in the Grand Dessert competition held at the Grand Ball during the Northshield Dance Seminar; entered by Lady Gabriella di Milano. Tested and approved by Rockhaven's cooks, and the dancing population of Northshield!

CELTIC SHORTBREAD

1 cup butter, softened
¾ cup dark brown sugar
2 cups flour

Preheat Oven to 300. Cream butter in bowl with electric mixer. Add sugar and beat until light and fluffy. Add 1/3 cup flour at a time until soft dough is formed. Do not overbeat! Bake for 25 – 30 minutes or until firm to touch. Yields 16 “cookies”

(from: www.godecookery.com/friends/free76.htm)

Two other entries from the same competition:

PEAR TORTA

½ lb pears 1/8 tsp. ground ginger
½ cup milk or juice to cook in ½ tsp cinnamon
8 oz. ricotta or cottage cheese 1 egg
2 oz. butter ½ cup milk
¼ cup sugar 1 pastry shell
2 T sugar on top
2 T rosewater or sprinkled ground cinnamon

Grind pears finely with a grater and let them boil on low heat while stirring. Drain in strainer and throw away liquid. Force pears through strainer. Mix with cheese, butter, sugar, egg, ginger, cinnamon and milk. Put in pie shell and bake at 350 for 65 minutes. At this point it is bubbly and needs to set for awhile. Sprinkle top with sugar and rosewater or ground cinnamon. Makes one 9” pie.

From Platina book 8,30. Entered by Lady Miriel.

PEAR FLAN

3 eggs
1 cup sugar
¼ tsp salt
¾ cup milk
1 pear (grated)
cornstarch

Prepare Pie shell(s). (For this recipe the pastry was baked without the aid of a modern pie pan.) Prink with fork. Bake at 450 for 20 – 25 minutes. Lightly beat eggs. Add rest of ingredients. Mix well. Pour into pie shells. Bake at 350 for 20 – 25 minutes (longer if it is in a conventional pie pan) or until set. Garnish with candied orange peel if desired.

A variant on Cream Flan from Early French Cookery, Scully and Scully. Entered by Lord Antolin de Treburgos

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