i want to address the point that the redwall creatures seemed like protestants with the fact that this further implies a Mouse Reformation, featuring a mouse dissident and indeed.. a mouse pope
While it is indeed possible that the theology of Redwall had deviated from the dicta of the Mouse Pope (Pope Mus IV), Protestants don’t, as far as I or the internet knows, have much of a monastic tradition, thus proving that they are Catholic and fall under the jurisdiction of the Holy (Mouse) See. In this essay, I will show that Martin the Warrior should have been excommunicated for his heresies
I assumed they were anglicans tbh, given the proto-british society, naming conventions etc, which implies the existence of not only a mouse pope but a mouse henry viii
Bit of a Redwall-inspired meal I had with my friends the other night. Salmon risotto, roasted vegetables, and fresh summer salad. Food can really bring people together, but cooking for others is something I don’t get to do as much as I’d like. I live alone in a small apartment, but that doesn’t mean I can’t feed my friends from time to time. Come on over any time you’re hungry!
Back in the late Spring, I made these delicious apple ginger scones with my own version of meadowcream. It was a lot of fun, and I meant to write about it at the time but life sort of caught up with me.
The fun part about these was that I made the candied ginger myself! It’s actually quite easy, albeit a bit labor intensive. Of course store bought candied ginger is just fine, but if you want that real Redwall experience, here’s the recipe that I used:
Candied Ginger
Ingredients:
1 lb fresh ginger root
4 cups water
About 1 lb of sugar
Step 1: Peel the ginger. The easiest tool for this is something you already have in your kitchen...a spoon! This is best done with friends, as alone it can take quite a lot of time! If you’re on your own, maybe put on some music or an audiobook to keep you company.
Step 2: Slice the ginger into pieces about 1/8 inch thick. Don’t worry if they aren’t perfect, they’ll taste great no matter what.
Step 3: Boil the water and ginger in a large pot over medium heat for about 35 minutes, or until the ginger is tender. Be careful not to burn yourself when you check it!
Step 4: Drain the ginger in a colander, but save about 1/4 cup of the water. Again, be very careful not to burn yourself.
Step 5: Add the water (1/4 cup), ginger, and sugar equal to the amount of ginger. You can weigh the ginger at this point to be precise, but it’s not a huge deal.
Step 6: Bring everything to a boil while stirring. Then turn down the heat to medium and cook for about 20 minutes, stirring consistently. When the syrup has almost completely evaporated, you’re done! Transfer the ginger pieces to a cooling rack, making sure to keep each piece separate.
Step 7: Once the ginger is cool, toss it with a bit of extra sugar to prevent sticking and store that delicious treat in an airtight container for up to 2 weeks. However, in my house, there’s no way it would last even that long! It’s far too delicious to resist.
Now that the ginger is ready, it’s time to make scones! You can use any scone recipe you like, but I’ll write down mine here just in case you don’t have one in mind.
Ginger Apple Scones
Ingredients:
2 cups flour
1⁄3 cup sugar
1⁄2 teaspoon salt
3 teaspoons baking powder
6 tablespoons butter, cut into pieces
1⁄2 cup finely chopped peeled apple
1⁄4 cup finely chopped crystallized ginger
2 eggs
1⁄2 cup whipping cream
Step 1: Try not to eat all of your candied ginger before starting the scones.
Step 2: Okay, you can eat some, but at least leave enough for the scones!
Step 3: Preheat the oven to 400 degrees Fahrenheit.
Step 4: Mix together flour, sugar, salt, and baking powder in a medium bowl.
Step 5: Cut in the butter. You can use a pastry cutter, a fork, a knife, or just break it up into the flour mix with your fingers. Try not to let the butter warm up too much though! When it looks like crumbs, you’re done!
Step 6: Add in the apple and ginger.
Step 7: Stir in cream and lemon, as well as one of the eggs (but beat it first!)
Step 8: If the mixture is too wet and sticky, add flour until you can roll it out on a floured surface.
Step 9: Cut out scone shaped pieces. What is a scone shape? That’s up to you! I try to go for square or triangles, but the sky is the limit here.
Step 10: Take that second egg, add a bit of water or milk, and beat it. Brush that on top of your scones for a beautiful golden brown finish.
Step 11: Baking time! Put your scones in the over on a cookie sheet. If you have nonstick spray use that, if not, wax paper works just fine. They will likely be done in about 15-20 minutes, but keep an eye on them as every oven has its own personality.
Step 12: Top with cream, jam, or anything your heart desires!
I made meadowcream, which was simply 1 cup of heavy cream, a dash of cinnamon, and 1-2 tablespoons of honey. I prefer cream that’s less sweet, but you can adjust this to your own taste. Enjoy!
There’s something so satisfying about recreating a favorite storebought snack in the kitchen. While candied ginger isn’t something I can recall being made in the Redwall kitchens, it seems like just the thing to keep on hand when a dibbun (or adult) wants a bit of a sweet snack between meals. Once I’ve finished the entire process I’ll share the recipe!
When you’re working hard in the kitchen it’s important to take breaks and keep up your strength! While my candied ginger simmers on the stove I’ve got time to munch on some brie and buckwheat crackers. Delicious!
I love Martin and Gonff like burning. Here I can imagine they stopped for a mid-afternoon snack on their way to some new adventure, maybe laughing at Dinny’s perfectly sound mole logic off-screen. Another blissful Redwall moment
When strawberries are in season, you’ve got to take advantage of that, and what better way than some sweet refreshing strawberry fizz? I looked up a few different recipes and modified them into my own personal version.
I started with about 4 cups of strawberries, tops cut off. While I worked on the strawberries, I boiled about 4 cups of water and added about half a cup of honey. The original recipe called for half sugar and half honey, but pure honey seemed both more delicious and more in the tradition of Redwall. Thanks bees!
Once the water was boiling and the honey was entirely dissolved, I turned off the heat and added the strawberries. The original recipe said to leave the strawberries to soak, covered, for at least an hour, but as I had to rush out of the house, they ended up getting a good 4 hours of soaking time.
As you can see, the strawberries get a bit creepy and pale after so long in the bath, but they still taste good! The strawberry juice went into two bottles, and when serving I just added sparkling water to taste. Adults could also add sparking wine or perhaps vodka to liven up a lazy spring evening.
I prefer a less sweet flavor, so you may want to adjust the amount of honey to your own taste. Happy cooking!
Nothing says spring like blossoms on trees and some sweet strawberry fizz to sip while you enjoy the warmer weather. Not bad for a first attempt! I’ll do a full post on how I made it tomorrow when I have a bit more time, but I’m quite proud of how this turned out so I wanted to post it sooner!
It’s not as flavorful as I’d hoped but it’s refreshing and light, perfect for a picnic~
kaledo-art
dailybridgerton
discoholicmusic
areudirty
kianamaiart
gummygunk
origamiaround
