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Menu for Feast of the Epiphany, Midway, Kentucky, January 6, 2017

Presented by Midway Christian Church

THE FEAST

 

 

On the Tables

 

Pide

(Ancient Turkish Flatbread)

Shiraz bi-Buqual

(Medieval Cheese and Walnut Dip)

Olive Oil and Honey

Spiced Toasted Almonds

Spelt Bread

Baked by Jim Nance

Olives

 

The Festive Buffet

Roast Hog Stuffed with Sausages

Mustard Sauce, Red Wine Mignonette

Roast Onions

with Balsamic Vinegar and Honey

Honey Roasted Chicken

Saffron Rice Pilaf

Carrot Pudding with Currants & Dates

Sweet & Sour Cabbage and Lentils

Salad of Lettuces, Fennel, Mint, Parsley Flowers and Egg

 

Sweets

King Cake

Poached Pears

 

The Recipes!

 

 

 Pide

Turkish flatbread

 

Ingredients:

For the Sponge:

8 tsp. dry yeast

1 tsp. sugar

1 cup warm water – just warm to the touch

1 cup flour

For the Bread dough:

7 cups flour

2 tsp. salt

6 Tbsp. olive oil plus an additional cup of olive oil

2 cups & 2 Tbsp. lukewarm water

Method:

1. Dissolve yeast and sugar in warm water and let stand in a warm place 10 minutes until frothy. Stir in the first cup of flour, cover with plastic wrap and let rise 30 minutes. This makes the sponge.

2. Place the 7 cups of flour in a large bowl, make a well in the center and add the sponge, salt, 6 Tbsp. of olive oil and lukewarm water.

3. Gradually work in the flour to make a soft and sticky dough.

4. Knead the dough on a floured surface for 15 minutes. Put the dough in an oiled bowl, cover and let rise 1 hour.

5. Divide dough into 6 pieces and roll each piece into a long fat snake.

6. Slice each snake into equal pieces. You should have small equally sized dough balls about the size of a small kiwi or lime.

7. If using a convection oven heat to 400 degrees. If using a conventional oven, heat to 450 degrees. Using the reserved cup of olive boil, coat a sheet pan heavily in oil.

8. Dust each dough ball lightly in flour and turn through a manual pasta machine set to number 4, one time. A rolling pin may also be used if no pasta machine is available. They should be long, thin ovals.

9. Lay on the well greased cookie sheet, sprinkle with a little kosher salt and bake until golden brown, about 10-12 minutes.

 

 

Shiraz bi-Buqal

Feta and Cottage Cheese with Leeks, Celery, & Walnuts

Original recipe from al-Baghdadi (1226 C.E.)/A Collection of Medieval and Renaissance Cookbooks Vol. I, David Freidman:

This is an excellent relish which both awakens and stimulates the appetite. Take mint, celery and vegetable leeks: strip the leaves of the celery and mint. Chop all fine with a knife the pound in the mortar. Mix well with dried curds, and sprinkle with salt to taste and fine ground mustard. Garnish with coarse chopped walnuts and serve. If dry curds are not available, use instead coagulated milk from which the water has been strained, mix with a little sour milk, and serve.

 

Modern recipe:

Ingredients:

2 Tbsp. Mint leaves, chopped fine-- fresh

¼ cup Dill, chopped fine-- fresh

¼ cup Parsley, chopped fine-- fresh

1/2 cup. Celery leaves, chopped fine 

1 Leek, white part only, chopped fine

1 tsp. Salt 

2 tsp. Dry mustard, ground

1 T Walnuts, chopped coarsely 

1 ½ cups Cottage cheese

½ cup Feta cheese

 

Method:

1. Mince all the herbs and nuts.

 

2. Place the cottage cheese, feta cheese, salt, and mustard into a food processor and puree until smooth.

 

3. Fold in the herbs, celery, and walnuts. Check for seasoning and serve as a dip.

Serves 4-6.


 


 


 

Marinated Olives

Ingredients:

1 lb Kalamata olives—or your favorite olive

¼ cup fresh lemon juice

1 Tbsp. White wine vinegar

2 Tbsp. extra virgin olive oil

1 Tbsp. fennel seed

2 tsp. freshly cracked black pepper

2 cloves garlic, crushed

4 bay leaves

2 sprigs rosemary

Sprig of thyme

 

Method:

 

1. Drain the olives and rinse them quickly to remove a bit of their brine.

 

2. Combine the remaining ingredients. Toss the olives in the mixture. Seal in a jar or plastic jug. Shake for 2 minutes. Let sit for at least 24 hours.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Carrot Pudding

A carrot pudding with dates & currants

For 6-8 servings:

Ingredients:

3 lbs. of carrots, peeled and cut into thick slices

1 tsp salt

2 ounces or ½ stick of butter

½ cup dry white wine – Riesling is great

3 Tbsp. Dried currants – or raisins

2 Tbsp. Brown sugar

1/4 tsp. Ground cinnamon – or to taste

¼ cup Dates, pitted and cut into small pieces

 

Method:

1. Cover the carrots with cold water- add salt and bring to a boil. Simmer until tender.

2. Combine the wine, currants and dates together and let sit together to soften.

3. Drain and mash carrots coarsely.

4. Add the butter, wine and dried fruit, sugar and cinnamon. Mix well and return to the pot.

5. Simmer over low fire until heated through and serve. This can be made ahead and then baked in a casserole before serving.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Lactucis conditis

A vinaigrette for mixed lettuce greens

Original recipe from De honesta voluptate:

They say the divine Augustus was preserved in his time of ill health by the use of lettuce, and no wonder, because it aids digestion and generates better blood than other vegetables. It is eaten cooked or raw. You season raw lettuce this way if it does not need washing, for that is more healthful than what has been washed in water; put in a dish, sprinkle with ground salt, pour in a little oil and more vinegar and eat once. Some add a little mint and parsley to it for seasoning so that it does not seem entirely bland and the excessive chill of the lettuce does not harm the stomach. (Milham, 213)

Modern recipe: Seasoned Lettuce - A Vinaigrette for Mixed Greens

Ingredients:

Makes 1 cup

 

2 Tbsp. fresh mint leaves, chopped

2 Tbsp. fresh parsley, chopped

1 tsp. freshly ground pepper

1 shallot, minced

1 tsp. salt—or to taste

2/3 cup olive oil

1/3 cup red wine vinegar

 

Method:

1. Combine all ingredients except the oil in a blender. Puree on high.

 

2. Drizzle in the oil with the motor running. Use on your favorite salad.

 

Ingredients for Midway’s Epiphany Salad

Serves 8

8 cups of baby lettuces- ours are locally raised or your favorite lettuce

2 eggs, boiled, peeled and sliced

1 bulb fennel, sliced thin, fronds reserved and chopped

edible flowers for garnish—marigolds or pansies.

 

Method:

1. Clean and dry the greens, watercress is especially good.

2. Combine with the shaved fennel and chopped fennel tops.

3. Garnish with sliced egg and blooms—a word of caution you must use specifically edible blooms. Many others are heavily treated with pesticides.

4. Dress with the parsley and mint vinaigrette.

 

 

 

Spiced Cabbage

Cabbage, onion, & apples in wine & vinegar

 

Ingredients:

 

For 6-8 servings:

1 head of red cabbage sliced thin or shredded

1 Tbsp. Olive oil

¼ cup honey—or to taste

1 medium red onion, sliced thin

1 tart apple—like a granny smith, peeled, cored and sliced

1/4 cup red wine vinegar

3 bay leaves

1 tsp. salt

¼ tsp. ground clove

¼ tsp. ground ginger

1 cup red wine

 

Method:

1. Sauté onions and apples in olive oil, add cabbage and cook for about 5 minutes.

 

2. Add the spices, honey, red wine and red wine vinegar. Simmer until all are well combined and tender. Serve hot or cold.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Onions Roasted in Honey and Balsamic Vinegar

Serves 6-8

 

Ingredients

3 large Spanish or yellow onions, peeled and quartered

¼ cup olive oil

1 tsp. salt

1/2 cup Balsamic vinegar

½ cup Honey

1/4 cup water 

 

Method:

1. Preheat a convection oven to 350 degrees or a conventional oven to 400 degrees.

 

2. Toss the quartered onions with the olive oil, salt, balsamic vinegar and honey. Lay out in a single layer on a shallow baking pan or cookie sheet. Pour the water into the bottom of the pan. They should be sitting in a little water.

 

3. Roast for 20-30 minutes until the vinegar is syrup like and the onions are tender.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Honey Roasted Baked Chicken

Chicken marinated in white grape juice & baked in honey

Original recipe from Apicius, De Re Coquinaria:

 

Serves 6-8

Ingredients:

1 bone in Chicken breast per person or 2 whole birds cut into legs, thighs, breasts and wings

¼ cup minced Garlic

4 cups White Grape Juice

1 Tbsp. Salt – or to taste

1 Tbsp. Freshly ground black pepper

½ cup Olive Oil

1 cup Honey 

 

 

Method:

1. Lay the chicken pieces out in a shallow dish. If using white and dark meat—keep them separated. Place the legs and thighs in one pan with the wings and the breasts in one pan.

2. Combine the olive oil and garlic. Massage into the chicken, making sure to coat the pieces.

3. Season with salt. Pour the white grape juice over the chicken, turning to coat. Cover and let marinate over night.

4. Drain the marinade and boil it until reduced by ¾.

5. Toss the chicken in the honey and reduced marinade. Sprinkle with pepper. Lay out on sheet pans and roast in a 350 degree oven until done. Breasts will take about 20 minutes depending upon size and other parts will take about 45 minutes depending upon size. The honey should caramelize and skin roast to a golden brown. Increase the temperature of your oven a bit if you need more color.

 

This marinade is also great for grilled chicken instead of roasted. Optional garnishes are pomegranate seeds, toasted pine nuts and cilantro leaves.

 


 


 


 

Sauce Camelyne

Red Wine Sauce for the Christmas Boar

ORIGINAL RECEIPT:

Take faire brede, and cut it, and toste it: and take vynegre and wyne, and stepe hit ther-in, and draw it thurwe a straynour with poudre canel, and draw it .ij. or .iij. tymes, til it be smothe. And thanne take poudre ginger, sugre, and poudre of clowes, and cast ther-to. And loke that it stonde wil by clowes, & by sugre; and thanne put ther-to a litil safroune, and salt, and seruw it forth thick y-nowe.

- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.

 

MODERN RECIPE:

Ingredients

1 cup Cubed, toasted white bread, crust removed

¾ cup Dry red wine—cabernet sauvignon is a good choice

¼ cup Red wine vinegar

¼ cup Honey

½ tsp. Cinnamon

¼ tsp. Ground cloves

¼ tsp. Powdered ginger

¼ tsp. Ground all spice

½ tsp. Salt

Pinch of saffron

 

Method:

1. In a bowl, combine all ingredients, and allow them to stand for about an hour.

 

2. Bring to a simmer and with a whisk blend the sauce until it is smooth. Cool and serve along side roast pork.

 

Yields about one and a half cups of sauce.


 


 


 

Mustard Sauce

Ingredients:

2 Tbsp. butter

2 Tbsp. flour

1 cup milk

¼ cup heavy cream

1 Tbsp. white vinegar

1 Tbsp. dry mustard

2 Tbsp. Dijon mustard or coarse grain mustard

1 ½ tsp. salt

½ tsp. white pepper

 

Method:

1. In a pan melt the butter over moderate heat. Stir in the flour and mix together thoroughly.

2. Pour in the milk and stirring constantly with a whisk, cook over medium heat until sauce thickens and comes to a simmer.

3. Reduce heat and simmer for 3 minutes, then whisk in the cream, mustards, vinegar, salt, and a few grindings of pepper. Taste for strength of mustard flavor, you may want to add a bit more and sweetness, you may want to add a pinch of sugar.

 

Makes just under 2 cups of sauce

 

 

Saffron Rice Pilaf

 

Serves 6-8

 

Ingredients:

2 cups basmati rice or long grain white rice

3 ½ cups water

2 Tbsp. olive oil

2 tsp. saffron threads

¼ cup white wine

2 Tbsp. minced onion or shallot

2 tsp. minced garlic

2 tsp. salt

1 tsp. cumin seed

1 tsp. fennel seed

2 Tbsp. toasted pine nuts or almonds

 

Method:

1. Heat the olive oil in a heavy 4 quart pot. Add the garlic and shallots and cook until translucent.

2. Add the rice, cumin, fennel and saffron and coat thoroughly in the olive oil.

3. Add the white wine, stir. Bring to a simmer. Add the water and salt. Cover. Turn the heat to high for 4 minutes. Reduce the heat to low and cook covered for 20 minutes. Turn off the heat. Let the rice sit covered until ready to serve. Turn out, fluff with a fork and scatter with toasted pine nuts or almonds.

 

Midway Christian’s Christmas Pig

 

Ingredients:

1 120 pound or so dressed shoat or smaller hog head on.

50 pounds assorted fresh sausages

1 pound fresh rosemary

½ cup bay leaves

½ gallon peeled garlic cloves minced

1 cup freshly ground black pepper

1 cup kosher salt—or to taste

4 cups olive oil—plus a little

 

Holly Wreath for the neck

Sliced oranges

Apple for the mouth

Cherries for the eyes

 

Method:

1. Cut the hog into three parts: head and shoulders, Loin, and hams. Place a ball of tin foil in the hog’s mouth.

 

2. Pick all the rosemary leaves, combine with the bay leaves in a food processor and grind. Combine the pepper, rosemary, bay and 4 cups of olive oil.

 

3. Make slits in the hog throughout by piercing the skin with a pairing knife, push the knife in as far as it will go—making a small pocket in the meat. Fill it with rosemary and garlic. Try to make as many as 25 of these slits. Rub the inside cavity of the hog with the black pepper and rosemary mix, adding olive oil if necessary.

Let the meat rest over night.

 

4. Cover the ears and snout of the hog in tin foil. Roast the head and shoulders in a 300 degree oven for about 6-7 hours or until the meat is falling off the bone.

Roast the loin for about 5 hours until nice and tender. Roast the hams for about 6-7 hours until the meat is falling from the bone.

 

5. Roast the sausages until cooked through—about 20 minutes. Assemble the hog on a large platter—REALLY large; arrange the sausages coming out of the belly of the hog. Place Holly around his neck as well as small fruits, pears, apples, oranges around the tray for decoration. Remove the foil from his mouth and replace with an apple.

 

6. Parade around the dining room singing Christmas Carols behind a bag piper.

 

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