A Redwall Thanksgiving

[Rosey]

Hi- Here are some ideas for a Redwall Nut's Thanksgiving Dinner! Hope you enjoy!   

Rosey



MAIN COURSE


Hunter's Hot Pot

    Water
    2 teaspoons salt
    1/8 teaspoon pepper
    1 large potato
    1 medium turnip
    2 medium carrots
    1 medium green pepper
    1 medium stalk celery
    1 small onion
    1 bay leaf

Cut the potato into 1.5 inch pieces and for the rest of the vegetables, except the bay leaf and onion, cut them into 1 inch pieces. But with the onions you chop them (not dice). Boil water in a pot and add vegetables. Add onion and whole bay leaf. Boil uncovered with all ingredients until vegetables are tender(about 30 minutes). Let cool. Serves 5-6. Enjoy!

BREADS

Nutbread

    2 c. flour
    ¾ tsp. salt
    ¾ c. sugar
    ¾ c. milk
    ¾ c. nuts
    1½ tsp. baking powder
    ¼ c. shortening
    2 eggs

Sift flour, baking powder, and salt. Cream sugar and shortening. Beat eggs and add to mixture. Add milk and flour mixture. Grease and line pan. Bake 1 hour at 350 degrees. Makes 1 loaf.

Rosemary Popovers
    2 eggs
    1/4 tsp. salt
    1 cup milk
    2 Tbs. unsalted butter, melted
    1&1/2 Tbs. very finely chopped fresh rosemary
    1/2 Tbs. very finely chopped fresh parsely
    1 cup all-purpose flour

Butter a popover pan or 12 standard-sized muffin-tin cups. In a bowl, combining the eggs and salt and beat lightly with a whisk. Stir in the milk and butter. In another bowl, stir together the rosemary, parsely, and flour, then beat into the egg mixture just until blended. Do not overbeat. Fill each cup about half full and place in a cold oven. Set the oven temperature to 425ºF and bake for 20 min. Reduce temperature to 375ºF and bake until the popovers are golden, 10-15 min. longer. They should be crisp on! the outside. Quickly pierce each popover with the tip of a small knife to release the steam. Return to the oven for 2 min. for futher crisping, then remove and serve at once. Makes 12 popovers.


DESERTS

Abbot Dural's Seventh Season Cake
    4oz.(125g) Butter
    4oz.(half cup) Sugar
    2-3 eggs
    8oz (1half cups)S.R flour
    pinch of salt
    Milk to mix quarter or pint half cup or less
    Runny honey
    Crystallised fruit
    Marzipan
    Meadow cream
    Crystallised rose leaves(pink)
    Candied chestnuts
    Other crystallised petals

Crystallised rose petals and other petals:

    Pick the pink rose Petals.
    Coat them in beaten egg white.
    Sprinkle sugar on the petals.
    Shake of execs sugar.
    Do the same with other petals, even leaves and fruits

Candied Chestnuts:

    Fill a bowl up with water and sprinkle in sugar.
    Put in more and more sugar till the water won't soak up any more.
    Peel the Chestnuts
    Put in the Chestnuts.
    Leave them in there for 3-4 days and put in more sugar each day.
    Bake the Chestnuts.

Making the Cake:

    Soften the butter, warming it if it at all hard, but do not allow it to melt.
    Beat well with the sugar, using a wooden spoon, until the mixture is white and light and the sugar no longer feels gritty. The honey should be mixed in with the butter.
    Beat the eggs in one at a time, add flower if the mixture shows signs of curdling.
    Stir in the flower, milk, and salt.
    Add crystallised fruit.

Decorating the Cake:

    Roll out the marzipan quite thick and drape over the top of the cake.
    Trim round the edges leaving only a little bit hanging down.
    Cover the marzipan with meadow cream.
    Role left over marzipan into 7 balls and cover them with pink crystallised rosepetals.
    Decorate the top of the cake with crystallised leaves, fruits and candied chestnuts.
    Place the 7 balls on top of the cake.

This recipe was contributed by Swiftstrike.

Rosey's  Apple Pie

    One piecrust mix(10 or 11 oz)

CREAM FILLING

    1/3 cup sugar
    2 tablesppons flour
    1 cup milk
    3 egg yolks
    1 tablespoon butter or margearine
    1/2 teaspoon vanilla extract

REST OF FILLING

    2 pounds tart cooking apples
    1 tablespoon lemon juice
    2 tablespoons butter or margarine
    2 tablespoons sugar
    a dash of nutmeg
    3/4 apricot preserves
    1 egg yolk

1. Prepare crust as package directs, form into a ball. On a lightly floured pastry cloth with a rolling pin, covered with a stockinette, roll 2/3 of the pastry to form a 12 inch circle. Use to line a 9-inch pan, refridgerate with the rest of the pastry.

2.In a small saucepan combine the sugar and the flour under the heading CREAM FILLING. Mix it up, and add the milk. Stir it in, and heat the mixture, stir,bring to boiling, stir, then reduce heat. Stir intil slightly thickened, about 1 minute. In another bowl beat the egg yolks slightly. Beat some of the hot mixture into yolks.

3.Pour back into saucepan and stir. Add butter and the vanilla. Turninto bowl to cool. Core, pare and slice the apples. Sprinkle with lemon juice. In skillet heat the butter with sugar and nutmeg. Add the apples. Sautee, stirring occasionaly.

4.Cook until almost tender, about 5 minutes. Remove from heat. Melt apricot preserves. Preheat fire or oven to 450 degrees farenheit. Turn filling into pie shell and spread evenly. Arrange the apple slices on top, mounding slightly in the center. Spread with apricot preserves.

5.Roll out rest of pastry to form a ten inch circle. With knife, cut into 12 stripes, each a 1/2 inch wide. Slightly moisten rim of pie shell with cold water. Arrange 6 pastry stripes across the filling press ends of rim of pie shell. Trim the ends if necessary.

6.Arrange the rest of stripes at right angle to the first strips, to form criss cross. Bring overhang of the pastry up over the ends of strips crimp edge.Mix egg yolk with one tablespoon of water brush on crisscross, but not the edge. Bake fourty minutes or until golden. Serve warm. Serves 8 creatures.


DRINKS

Strawberry Cordial

    Plain Seltzer Water
    Strawberries
    Sugar
    Confectioner's Sugar
    Whipped cream
    Heavy Cream

Pour seltzer into a large pitcher. On stove, heat up strawberries until soft. Pour them out into a strainer over a bowl. Smash them up with a spoon until very mushy and soft. Then add the pulp and the juice to the seltzer. Pour about 1 cup of granulated sugar (more or less, according to taste) into the seltzer container. Mix well, then put in about 1 handful of confectioner's sugar. Stir well again. Pour in about 1/2 cup (more or less, according to taste) of heavy cream, and stir slowly. Chill for about 1/2 hour or longer, then take out and put some whipped cream on top. Enjoy!


Mint Tea

    water
    mint leafs
    whole cloves
    apple juce
    honey

Set the water to boil. When is boiling add the mint leafs and cloves.(The amount of mint leafs and cloves is varied to taste, the more the stronger) Next add the apple juce and mix it in. Last put some in a glass and add honey to taste then mix it in. the amount of tea depends on how much water you put in.

[The Skarzs]

Cool! How many of these did you make yourself, if any? I will certainly try some of these over the years!
Also, welcome to the forum! If you make a post in the Introduction Topic in the Front Lawns, you can be more properly greeted by the other members.

[Rosey]

I have made 0     
But will be trying them soon- AFTER Thanksgiving 
Thx- I will say hi there!