This is an easy write up. We only really cooked 4 things: Mustard soup, lentil soup, chicken pasties, and gingerbread. The chicken pasties were based on Pleyn Deite, and made by someone else, so I don’t have the recipe, same with the hummus. Everything else was pretty much purchased.
Mustard Soup
2 lbs butter (unsalted if possible. If not, salted is okay)
2 lbs flour
20 50-oz cans of chicken broth
4 dozen eggs
120 oz of mustard
2 gallons of milk
8 pints whipping cream
Heat the chicken broth and milk until it is hot but not boiling (this takes about an hour on a fairly high heat).
Make a roux by melting the butter in the bottom of a large pot, gradually adding the flour while stirring constantly until you have a thick paste.
Add the chicken broth/milk mixture, stirring CONSTANTLY to prevent lumping.
Beat the eggs in a separate bowl. Add the mustard and mix well. Add the cream and mix well.
Mix a little of the hot broth into the egg, mustard, and cream mixture to warm the mixture so the eggs don’t curdle, then add the entire mixture to the large pot of broth.
Lentil Soup
4 lb lentils
1 gal vegetable broth
4 med onion, diced
many clove garlic
4 t turmeric
Salt
Pepper
4T Lemon juice
48 oz frozen spinach or 1 lb fresh spinach
Cook lentils, onion, garlic, turmeric in broth until tender. Add more
broth until it looks like soup again. Add spinach, cook until thawed or
done, add lemon juice, salt and pepper to taste
Gingerbread
Cream:
1/2 c butter
1 c brown sugar, packed
Add:
2 eggs
Sift Together:
1 t dried lemon zest or lemon
2 c Bob’s Red Mill AP
¼ t xantham gum (if using GF AP flour)
1t cinnamon
1t soda
1t salt
3 t ginger
Mix separately:
1/2 c boiling water
1/2 c molasses
At the end, mix
3 oz candied ginger, diced/minced
Preheat oven to 350. Alternate adding wet and dry ingredients to butter/sugar/eggs, mixing after each addition. Line the pan with parchment paper. Bake approx 30 min or until done.
Leaves of Silk and Glass 