Ingredients for pottage stew, hard cheese, pears, honey cakes, and mead
Cooking utensils and equipment (pots, pans, spoons, mixing bowls, etc.)
Aprons and cutting boards
Recipes and ingredient lists for each dish
Introduction:
Discuss the medieval period and its cuisine with students. Explain the significance of each dish and its historical context.
Preparation of Pottage Stew:
Ingredients:
1 lb beef stew meat, cut into cubes
2 carrots, sliced
2 potatoes, diced
1 onion, chopped
4 cups beef broth
1 tsp thyme
Salt and pepper to taste
Instructions:
In a large pot, brown the beef cubes over medium heat.
Add onions and cook until translucent.
Add carrots, potatoes, and beef broth. Stir in thyme, salt, and pepper.
Simmer for 45 minutes or until meat and vegetables are tender.
Preparation of Hard Cheese:
Ingredients:
1 gallon whole milk
1/4 cup white vinegar
1/4 tsp salt
Instructions:
Heat the milk in a large pot over medium heat until it reaches 190°F.
Remove from heat and stir in vinegar. Let sit for 5 minutes to curdle.
Pour the curds into a cheesecloth-lined colander. Sprinkle with salt and let drain for 1 hour.
Preparation of Pears:
Ingredients:
Fresh pears (as many as needed)
Instructions:
Wash and peel the pears.
Slice into wedges and serve fresh.
Preparation of Honey Cakes:
Ingredients:
1 cup honey
1/2 cup butter
1 egg
2 cups flour
1 tsp baking powder
1/2 tsp cinnamon
Instructions:
Preheat oven to 350°F.
Cream together honey and butter. Beat in egg.
In a separate bowl, mix flour, baking powder, and cinnamon.
Gradually add dry ingredients to the wet mixture. Drop spoonfuls onto a baking sheet.
Bake for 10-12 minutes or until golden brown.
Preparation of Mead:
Ingredients:
1 gallon water
2 cups honey
1/4 tsp yeast
Instructions:
Heat water in a large pot and dissolve honey.
Let cool to room temperature. Add yeast and stir.
Pour into a sanitized container and cover with a cloth. Let ferment for 1-2 weeks.
Dine and Reflect:
Enjoy the medieval meal together. Discuss what students learned about medieval food and how it differs from modern cuisine.