harvest raid

16th Cent Lamb Pies

My favorite pie from the Harvest Raid Pie Feast was lamb and bacon pie that I based on the recipes for mutton pies from The Good Huswife’s Jewell, 1596, found here. Neither recipe I referenced called for bacon, but the combination of bacon, these spices, and fruits is a decadent one I love.

To boile pie meate.

Take a legge of mutton, and mince it very fine with sewet and seeth it in a litle pan or an earthen pot with butter, and season it with cloues, mace, great raysons, and prunes, and salt, and serue it in a dish, and if you will, put in some iuyce of Orenges and lay halfe an orenge vpon it.

For to make mutton pies.

Mince your Mutton and your white to-gether, and when it is minced, season it with pepper, cinamon & ginger, and Cloues and mace, and prunes, currants and dates, and reasons and harde egges boyled & chop-ped verie small, and throw them on the top.

16th Century Lamb Pies

Ingredients:
Prepared pie crust and lid
1 1/2 lbs Lamb, ground
1/2 package Bacon, diced
1/2 c dried Prunes
1/2 c dried Currants
1/2 c dried Dates
1/2 c dried Raisins
4 slices Orange
Long pepper, ground
Cinnamon, ground
Ginger, ground
Cloves, ground
Mace, ground
Kosher salt
Powdered sugar

Directions:
1. Preheat oven to 350F.

2. In a bowl, combine ground lamb, bacon, dried fruits, and spices. I always eyeball spices or add until it smells right to me, but would recommend roughly using equal parts of everything but less salt and long pepper than the rest. Par-cook mixture in a pan, until lamb is mostly cooked through, keeping all liquids and fats.

3. Press pie crust into pan (I used a springform pan), then fill with lamb mixture. Place the four orange slices ontop of the lamb mixture, then cover with pie lid. Cut a hole in the center of the lid.

4. Bake for ~40min, or until crust begins to brown.

5. Let cool, remove from form, and dust lightly with powdered sugar when plating.

Parsnip Pie

For my second crustless and vegetarian offering at Harvest Raid, I used a Mediterranean-influenced recipe from the French cookbook Ouverture de Cuisine. The recipe calls for salted lemon pieces, which is a reference to salt-preserved and slightly fermented lemons which first made their way into Spanish cooking from other Mediterranean and Middle Eastern influences. I ran out of time before the event and was unable to do the full correct preserved lemons, so I simply quartered lemons and left them to soak in their juices, a bit of vinegar, and salt the night before use. I added carrots for color and flavor, and I also forgot the mint on my grocery run, so I used basil instead.

To make a pie of fresh Parsnips.

Take the parsnips well washed, & put them to boil until they are cooked, then take two or three chopped onions & fry in butter, a salted lemon in pieces, nutmeg, & pepper, a little chopped mint, & put all together in the pie, & butter enough.

Note it is necessary to cut the parsnips into pieces, when the pie is half cooked put therein a little Spanish wine.

Parsnip Pie

Ingredients:
1 Preserved Lemon – 2 lemons, Kosher salt, vinegar
1 lb Parsnips
1 lb Carrots
1/2 Onion
3 Tbsp Butter
1 Tbsp Mint
1 Tbsp Ginger, minced
Cider Vinegar
Honey

Directions:
1. Prepare salt-preserved lemon. A separate post on this will be forthcoming. To prepare it quickly, dice one lemon (including the peel), removing the seeds. Toss the lemons in salt, then place into a jar with 1-2 Tbsp of vinegar and the juice of another lemon. Shake jar periodically to re-coat the lemons in the salt.

2. Wash and peel parsnips and carrots. Cut both into large chunks, in whichever style you’d like to serve them. Sautee parsnips, carrots, and onions in butter until they begin to soften, then add mint, ginger, and preserved lemons to taste.

3. Prepare a mixture of cider vinegar and honey (I can’t remember my portions at this point), then toss the vegetables in the sauce. Serve warm.

Sabina Welserin’s Genovese Tart

For the Pie Feast at Harvest Raid, I pulled from my most-loved source, Sabina Welserin’s 16th century cookbook, for one of my vegetarian offerings. Though the feast was absolutely not advertised as gluten-free, I decided to remove the crust for this dish at this specific feast. I will use a standard shortcrust for it in the future.

30 To make Genovese tart 
Take eighteen ounces of chard or spinach, three ounces of grated cheese, two and one half ounces of olive oil and the fresh cheese from six ounces of curdled milk [2]. And blanch the herbs and chop them small and stir it all together and make a good covered tart with it.

Sabina Welserin’s Genovese Tart

Ingredients:
Prepared pie crust (if not using crust, oil the pan with olive oil)
1 lb Ricotta
3 Eggs
1 c Mozarella cheese, shredded
10 oz Spinach (frozen)
1/2 Onion, chopped
Garlic, minced
Basil
Parsley
Salt
Pepper

Directions
1. Preheat oven to 350F.

2. Thaw frozen spinach according to directions, then sautee with onions, garlic, herbs and spices (to taste). Cook until onions are transparent, then set aside to cool.

3. Combine ricotta, eggs, and cheese in a bowl. Add spinach mixture and combine.

4. Pour tart mixture into pie crust or oiled pie pan and bake for 40 min, or until cooked throughout. To test for doneness, gently jiggle the pan or insert a toothpick or fork — fully-cooked tarts will not jiggle in the middle and will leave the toothpick or fork clean/without mixture.

5. Serve warm or at room temperature.

Harvest Raid XXVI Menu

Earlier this year, I was asked to be the feastocrat for Harvest Raid XXVI in Bemus Point, NY. I’m pretty excited to be in the kitchen with my Laurel, Sir Ian, making pies!  Recipes and write-ups will be posted after the event.

First Remove
Coffin pork pie
Mushrooms and onions
Stuffed eggs
Served with mustard, pickles

Second Remove
Formed sturgeon pie (on Ian’s blog)
Geneva/herb tarts with cheese, crustless
Parsnips with salted lemon
Served with sauce(s)

Third Remove
Lidded pie with minced lamb and fruits
Pears stewed in wine
White Roman Tart
Served with snow and sauce

Drinks
Apple cider
Water