#thisisdrachenwald

[ydavboulogne]

Jumbals

(from the archives oct 2017)

Jumbals, known by many different names, are fairly simple mideaval cookies. This particular version comes by way off http://www.kiriel.net/cooking/laurelprize.html

These jumbals taste a bit like baked marzipan. Deliciously almondy with some extra aniseed flavor. I'm a fairly lazy cook when it's about presentation so rather then making intricate knots or circles I just quickly rolled these into balls. A half batch is done in about half an hour including rolling if you're using a mixer.

This recipe can be converted into a grain-free version by replacing pastry flour with buckwheat flour, adding another egg and some more butter so the dough comes together. The buckwheat reduces the almond flavor but still has delicious aniseed at the forefront.

This recipe can be converted into a dairyfree version by replacing the butter with melted margarine or using vegetable oil.

If you want to reduce this recipe down from these quantities mix the egg and eggwhite together and add gradually as the last ingredient once everything else has been combined. Stop once you've reached the stage of being to form little balls from the dough.

450g icing sugar

450g pastry flour

125g melted butter

60g almond flour

1 whole egg + 1 egg white

1 tbs rose water

1 ts ground aniseed

1/2 ts ground coriander seed

Sift or whisk all dry ingredients together

Mix in butter, egg and rose water

If you're using buckwheat flour (or other higher fiber flour) and the mixture isn't becoming a dough, add another egg and a bit more fat.

Roll into balls (or a shape of your choice). They'll flatten slightly during cooking.

Bake 15 minutes at 150C

[ydavboulogne]

Sambocade

(from the archives, october 2017)

For our household gathering last Friday we had a delicious sambocade, based on the recipe from Nutmegs, seven.

Crust:

2 cups almond meal

1 (medium) egg

up to 2 tbs oil

1/4 tsp salt

Filling:

250g ricotta

250gg cottage cheese

1 tbsp double cream

2 tbsp elderflower cordial

2 (medium) eggs

50g butter, melted and cooled

38g golden caster sugar 4ml of liquid 0kcal sugar replacement

1/8 tsp ground cloves (buy them ground, they're a pain to grind yourself!)

1/8 tsp ground nutmeg

up to 2 tbsp rosewater

For the crust, throw all ingredients in a bowl and use the dough hooks on a mixer to turn it into a ball. Line your pie pan(bottom AND sides, otherwise you end up with the result as shown in the photo. ;)) with parchment paper and pressed it into onto the bottom and sides of my pie pan without problems. If you're short on dough in one place just take some from another place, as long as you press down on it it doesn't mind.

For the filling, throw all ingredients in a bowl and use the regular mixing attachments for your mixer to turn it into a (quite liquid) batter. Pour batter into pie crust and put in the oven for 75 minutes at 175C. Next time I'll do this by creaming the butter with the sugar and eggs first and add the cottage cheese slowly while mixing to reduce the lumps in the batter.

[ydavboulogne]

Oxymel

Some of us like non-alcoholic drinks and get a bit bored with water. I give you Anglo-Saxon Oxymel as an alternative. ( Even though it's more of a medical drink then a dinner drink)

Found at http://mbouchard.com/aneleda/oxymel-circa-9-10-century-from-cilds-anglo-saxon-leech-book

Ingredients for many many cups (there was 4 of us and I have half the syrup leftover):

1 cup wine vinegar

1.5 cups honey + some sugar (ran out of honey)

1 cup water

mint syrup (or fresh mint)

Pour water, vinegar, and honey in a pan, reduce to size of your container.

At the table mix with fresh water as desired. Add fresh mint or mint syrup if desired