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Thursday, August 23, 2012

CARIOFILATA WITH APPLE PUDDING RECIPE

Herb Bennet,Troutsdale,North...
Photo from: 
Juncea
benedicta, hierba de San Benito, hierba del clavo, sonamunda, L. Geum montanum or Geum urbanum, MEng auans, auence, auance. Eng. 1. avens, apline avens, wood avens or bennet. This perennial herb grows in the Alpine mountains and the Pyrennes. It can be found along the Atlantic and the Mediterranean in Spain. It is a member of the rose family. The large flowers may be yellow, white or red. The English used it to make black pottage using the root as a substitute for cloves. 2. an aphrodisiac clove drink imbibed to “enliven the heart,” as per Brey and Singleton in their interpretations of the Archipriest of Hita. Ruíz’ use of the word could possibly mean a wine infused with bennet root which tastes like cloves. The root has been infused in wine as a tonic since time immemorial. Actually it has been customary to make an infusion of 2/3 c wine and ¼ c mashed roots and leaves. This is left to sit over night. Then it is strained and given to a patient to relieve fever by making him sweat. In the kitchen, herb bennet leaves are prepared like spinach. They are included in vegetable stews and soups. The English used it to make black pottage in which the root substituted cloves. The English used it to make black pottage using the root as a substitute for cloves. [Curye. 1985:170; ES: FitzMaurice. Mar 18, 02; Font. Plantas. 1999:205:322-323; Gázquez. Cocina. 2002:248; Ruíz/Brey. 1965:1336b:206; and Ruíz/Singleton. 1975:127]

APPLE PUDDING FROM THE ARCHIVES OF THE SPANISH MEDIEVAL CHEF

Ingredients

Photo from: Neil Bromhall
Complete Gardens
2 lbs apples (4-5 apples)
1-2 tbsp lemon juice
zest from ½ lemon peel
1 c flour
1 c sugar
3 eggs
1 packet dry yeast
1 c milk
½ tsp cinnamon
½ oz or 3 tsp herb bennet root, cleaned, sliced and crushed (or 6 whole cloves)
1 splash of brandy
butter to spread on mold and to dot apples

Garnish:
1 c marmalade apricot and/or other
strawberries
mint leaves

1½ qt casserole dish

Preparation

A Wonderfully Rich Apple Pudding
Photo by: Lord-Williams

Peel the apples. Cut all into chunks.  Pour the lemon juice over them. Cut the zest off half a lemon peel and make little pieces. Mix them with the apples.

Spread butter on the bottom and sides of the casserole. Add the apples with juice and zest.

PREHEAT OVEN TO 350ºF/175ºC

Mix the flour, sugar, eggs, yeast, milk, cinnamon and herb bennet. Pour this over the apples. Dot apples on top with tiny pieces of butter to prevent burning.

Cover with aluminum wrap for ½ hr-45 min. Then remove it to brown the top. Cook for 45-60 minutes, until a toothpick comes out clean.

Remove from oven and let cool. Cover the top with marmalade and garnish at will. It can be eaten warm or cold.

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