Making Mead the Roman Way

Posted on by David Knight

A historical mead method summarized from Columella’s Res rustica XII.41, combining grape must and honey and fermenting it for 31 days.

Making Mead the Roman Way

A historical mead method summarized from Columella’s Res rustica XII.41, combining grape must and honey and fermenting it for 31 days.
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Course Beverage
Cuisine Italian
Status To Try

Ingredients
  

  • 1 urna (about 13 liters) grape must the source interprets Columella’s urna as a liquid measure; quantity is historical/approximate
  • 10 pounds honey

Instructions
 

  • Use grape must, preferably from grapes picked on a dry day, as described in the historical source.
  • Mix 10 pounds of honey thoroughly into one urna of must. The source interprets one urna as about 13 liters (nearly 3 imperial gallons) and notes that the recipe may be reduced proportionally.
  • Transfer the must-and-honey mixture to a fermentation vessel. Columella describes sealing the vessel with plaster; the source suggests using a reliable modern fermentation closure that permits fermentation gases to escape.
  • Keep the vessel in a cool, dry loft for 31 days.
  • After 31 days, open the vessel and strain the mead.
  • Transfer the strained mead to another vessel. Columella again describes sealing it with plaster and placing it where smoke will reach it. The source notes that the purpose may have been to impart flavor and that the mead could be drunk after this stage.

Notes

Historical recipe, not a modern tested mead formula. The source explicitly says the author summarized Columella’s method and had not personally prepared it. Modern fermentation sanitation, vessel, airlock, and food-safety practices should be used rather than literally reproducing ancient plaster-sealing methods.
Keyword drinks, mead
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Source: Making Mead The Roman Way.docx

Rhubarb Slush

Posted on by David Knight

Frozen rhubarb slush with citrus concentrates and lemon-lime soda, with optional vodka.

Rhubarb Slush

Frozen rhubarb slush with citrus concentrates and lemon-lime soda, with optional vodka.
Print Recipe
Course Beverage
Cuisine American
Status To Try

Ingredients
  

  • 8 cups rhubarb
  • 2 quarts water
  • 3 cups sugar
  • 1 6 oz can frozen limeade
  • 1 6 oz can frozen lemonade
  • 1 3 oz package cherry or strawberry gelatin
  • 1 liter bottle lemon-lime soda
  • 2 cups vodka optional

Instructions
 

  • Cook the rhubarb in the water until tender, then drain.
  • Add the sugar, frozen limeade, frozen lemonade, cherry or strawberry gelatin, lemon-lime soda, and optional vodka.
  • Freeze in an ice cream pail.
Keyword drinks, family recipe
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Source: DessertRecipes.docx

Glühwein

Posted on by David Knight

German-style mulled red wine simmered with citrus and warming spices.

Glühwein

German-style mulled red wine simmered with citrus and warming spices.
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Course Beverage
Cuisine German
Status To Try

Ingredients
  

  • 1/2 cup water
  • 1 cinnamon stick
  • 1 ginger stick
  • 1 orange zest
  • 8 cloves
  • 3/8 cup sugar
  • 3 cups red wine

Instructions
 

  • Place all ingredients except the wine in a large saucepan and bring to a boil.
  • Simmer the mixture until it becomes a thick syrup.
  • Add the wine and heat to just below boiling.
  • Pour into individual glasses and serve.
Keyword drinks, family recipe, wine
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Source: DessertRecipes.docx

Peanut Butter Pie

Posted on by David Knight

Peanut Butter Pie

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Course Dessert
Cuisine American
Status To Try

Ingredients
  

  • 8 oz cream cheese softened
  • 1/2 cup plus 1 Tbsp creamy peanut butter
  • 1 cup milk
  • 3.4 oz vanilla instant pudding mix
  • 2 1/2 cups Cool Whip thawed
  • 1 Oreo pie crust
  • 2 squares Baker’s semi-sweet chocolate

Instructions
 

  • Beat cream cheese and 1/2 cup peanut butter until blended. Add milk and dry pudding mix; beat 2 minutes.
  • Whisk in 1 cup Cool Whip and spoon into crust. Refrigerate until ready to use.
  • Microwave remaining Cool Whip and chocolate on high for 1 1/2–2 minutes, or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
  • Spread chocolate mixture over filling. Microwave remaining 1 tablespoon peanut butter for 30 seconds, stir, and drizzle over pie.
  • Refrigerate 4 hours.
Keyword family recipe, pie, sweetnesses-pies-cobblers
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Source: DessertRecipes.docx

Crusted Liver and Onions

Posted on by David Knight

Milk-soaked beef liver coated in seasoned flour and pan-fried with lightly sweetened onions.

Crusted Liver and Onions

Milk-soaked beef liver coated in seasoned flour and pan-fried with lightly sweetened onions.
Print Recipe
Course Main Course
Cuisine American
Status To Try
Servings 4 servings

Ingredients
  

  • 1 lb sliced beef liver
  • 2 tablespoons butter
  • 1 cup milk or as needed
  • 1 large onion sliced into rings
  • 1/2 teaspoon garlic powder
  • 1 teaspoon white sugar
  • 1 cup all-purpose flour or as needed
  • salt and pepper to taste

Instructions
 

  • Rinse liver, place in a bowl and cover with milk. Soak 1-2 hours to reduce bitterness.
  • Cut onion into rings. Melt butter in a large skillet, stir in sugar, and sauté onion rings until soft. Remove onions.
  • Mix flour with garlic powder, salt and pepper on a plate.
  • Drain liver and cut into slices about 1/4 inch thick. Coat slices with the flour mixture.
  • Cook coated liver in the buttered skillet over medium-high heat until nicely browned, about 2 minutes per side.
  • Return onions to the skillet and cook a little longer to taste.
Keyword main-dishes-meat
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Source: Legacy recipe document

Chicken Dinner in a Bundt Pan

Posted on by David Knight

A whole roasted chicken with carrots, potatoes, onions and celery, all cooked together in a Bundt pan.

Chicken Dinner in a Bundt Pan

A whole roasted chicken with carrots, potatoes, onions and celery, all cooked together in a Bundt pan.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine American
Status To Try
Servings 4 servings

Ingredients
  

  • 1 whole chicken rinsed and patted dry
  • 1 teaspoon black pepper
  • 1 teaspoon seasoning salt
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 6 carrots peeled and cut into chunks
  • 8 small red potatoes washed and halved
  • 2 medium onions peeled and quartered
  • 2 celery stalks cut into chunks
  • 1/2 cup margarine melted

Instructions
 

  • Preheat oven to 350°F.
  • Mix the seasonings together and rub over the chicken, including inside the cavity.
  • Stand the chicken in the Bundt pan with the center cone inside the cavity; tuck back the wings.
  • Arrange vegetables around the chicken and season with salt and pepper. Pour melted margarine over chicken and vegetables.
  • Place the Bundt pan on a baking sheet to catch drippings. Bake 60-80 minutes, depending on chicken size, until the chicken is safely cooked and the vegetables are tender.
Keyword chicken, main-dishes-poultry, one-pan dinner
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Source: Food.com

Blackened Salmon Fillets

Posted on by David Knight

Salmon fillets brushed with butter and seared with a fiery Cajun-style spice blend.

Blackened Salmon Fillets

Salmon fillets brushed with butter and seared with a fiery Cajun-style spice blend.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Status To Try
Servings 4 servings

Ingredients
  

  • 2 tablespoons ground paprika
  • 1 tablespoon ground cayenne pepper
  • 1 tablespoon onion powder
  • 2 teaspoons salt
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 4 salmon fillets skin and bones removed
  • 1/2 cup unsalted butter melted

Instructions
 

  • Mix paprika, cayenne, onion powder, salt, white pepper, black pepper, thyme, basil and oregano in a small bowl.
  • Brush salmon fillets on both sides with 1/4 cup melted butter and sprinkle evenly with the spice mixture. Drizzle one side of each fillet with half of the remaining butter.
  • Heat a large heavy skillet over high heat. Cook salmon butter-side down until blackened, 2-5 minutes. Turn, drizzle with remaining butter, and continue cooking until blackened and the fish flakes easily with a fork.
Keyword main-dishes-seafood, salmon
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Source: Allrecipes

Air Fryer Pork Tenderloin

Posted on by David Knight

Tender, juicy pork tenderloin with a smoky-sweet spice rub, cooked quickly in the air fryer.

Air Fryer Pork Tenderloin

Tender, juicy pork tenderloin with a smoky-sweet spice rub, cooked quickly in the air fryer.
Print Recipe
Prep Time 5 minutes
Cook Time 21 minutes
Total Time 26 minutes
Course Main Course
Cuisine American
Status To Try
Servings 4 servings

Ingredients
  

  • 1.25-1.75 lb pork tenderloin
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground mustard
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne powder optional
  • 1/2 tablespoon olive oil

Instructions
 

  • Mix all dry ingredients in a bowl.
  • Trim excess fat and silver skin from the pork tenderloin. Coat with olive oil, then rub the spice mixture over the entire tenderloin.
  • Preheat air fryer to 400°F for 5 minutes. Carefully place pork tenderloin in the air fryer and cook at 400°F for 20-22 minutes, until it reaches a safe internal temperature.
  • Remove to a cutting board and rest for 5 minutes before slicing. Save any juices to serve over the sliced meat.
Keyword main-dishes-meat
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Source: RecipeTeacher

Baked Flounder with Parmesan Crumbs

Posted on by David Knight

Flounder fillets baked under a buttery Parmesan and fresh-breadcrumb topping.

Baked Flounder with Parmesan Crumbs

Flounder fillets baked under a buttery Parmesan and fresh-breadcrumb topping.
Print Recipe
Cook Time 15 minutes
Course Main Course
Cuisine American
Status To Try
Servings 4 servings

Ingredients
  

  • 4 flounder fillets 2 pounds total
  • salt and freshly ground pepper
  • 3/4 cup Parmesan cheese freshly grated
  • 1/2 cup coarse fresh bread crumbs
  • 4 tablespoons unsalted butter melted
  • 2 tablespoons extra-virgin olive oil

Instructions
 

  • Preheat oven to 425°F.
  • In a large baking dish, season the fish fillets with salt and pepper.
  • Mix Parmesan with bread crumbs, melted butter and olive oil; sprinkle over the fillets.
  • Bake for 15 minutes, or until the fish is cooked and the topping is golden. Let stand for 5 minutes before serving.
Keyword main-dishes-seafood
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Source: Legacy recipe document

11 Secret Herbs and Spices (KFC Copycat)

Posted on by David Knight

A copycat fried-chicken seasoning blend with paprika, sage, allspice, oregano, basil and marjoram.

11 Secret Herbs and Spices (KFC Copycat)

A copycat fried-chicken seasoning blend with paprika, sage, allspice, oregano, basil and marjoram.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Condiment
Cuisine American
Status To Try
Servings 1 cup

Ingredients
  

  • 2 tablespoons paprika
  • 1 tablespoon onion salt
  • 1 teaspoon celery salt
  • 1 teaspoon rubbed sage
  • 1 teaspoon garlic powder
  • 1 teaspoon ground allspice
  • 1 teaspoon ground oregano
  • 1 teaspoon chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon basil leaves crushed
  • 1 teaspoon marjoram leaves crushed finely

Instructions
 

  • Combine all ingredients in a small jar with a tight-fitting lid and shake to combine.
  • Store away from direct sunlight, heat and humidity.
  • To use for fried chicken, mix 4 teaspoons seasoning blend with 1 cup flour, 2 tablespoons packed light brown sugar and 1 teaspoon salt. Coat chicken in the mixture and fry as desired.

Notes

Makes about 1/3 cup seasoning blend.
Keyword sauces-seasonings-spice-blends, Seasoning
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Source: Food.com / CDKitchen copycat