Changes: Medieval Lenten Tart

Latest revision as of 14:42, 8 March 2011

Ingredients

dough — for 9 inch pie crust
1½ lbs salmon, cod, haddock or mixture
2 tbsp lemon juice
2 tbsp butter
2 pears — peeled, cored and thinly-sliced
2 apples — peeled, cored and thinly-sliced
1 cup white wine
2 tbsp lemon juice
2 tbsp brown sugar
5 cubebs^[1] , thinly crushed
⅛ tsp cloves, ground
⅛ tsp nutmeg
¼ tsp cinnamon
½ cup raisins
10 prunes — pitted and minced
6 dates — minced
6 dried figs — minced
3 tbsp red currant jelly or damson

Directions

Preheat the oven to 425°F and bake the pie crust for 10 minutes.
Let cool.
Cut the fish into 1½" chunks,salt lightly and sprinkle with 2 tbsp lemon juice.
Set aside.
Melt the butter in a large, heavy skillet and toss the pear and apple slices in it until they are lightly coated.
Combine the wine, lemon juice, brown sugar, spices and dried fruits, and add to the mixture in the skillet.
Cover and simmer about 15 minutes or until the fruit is soft but still firm.
Check the flavoring, and drain off excess liquid.
Paint jelly on the pie crust.
Combine fish chunks with fruit and place the mixture in the crust.
Bake at 375°F for 15 – 25 minutes, or until the fish flakes easily.
Preheat the oven to 425°F and bake the pie crust for 10 minutes.

Notes

↑ the cubeb, an aromatic pepper commonly used in medieval times, can still be bought in many spice shops."

[1] the cubeb, an aromatic pepper commonly used in medieval times, can still be bought in many spice shops."

[1]

@@ Line 1: / Line 1: @@
-{{Wikifiedrecipe}}
 == Ingredients ==
-* Dough -- for 9 inch pie crust
+* dough — for 9 inch [[pie crust]]
-* 1 1/2 lb Salmon -- cod, [[Haddock]] or-mixture
+* 1½ lbs [[salmon]], [[cod]], [[haddock]] or mixture
-* 2 tb [[lemon juice]]
+* 2 tbsp [[lemon juice]]
-* 2 tb [[butter]]
+* 2 tbsp [[butter]]
-* 2 ea [[Pear]]s -- peeled, cored & thinly-sliced
+* 2 [[pear]]s — peeled, cored and thinly-sliced
-* 2 ea [[Apple]]s -- peeled,cored & thinly-sliced
+* 2 [[apple]]s — peeled, cored and thinly-sliced
-* 1 c [[white wine]]
+* 1 cup [[white wine]]
-* 2 tb [[lemon juice]]
+* 2 tbsp [[lemon juice]]
-* 2 tb [[brown sugar]]
+* 2 tbsp [[brown sugar]]
-* 5 ea [[cubeb]]s<ref>The cubeb, an aromatic [[pepper]] commonly used in medieval times, can still be bought in many spice shops."</ref> , thinly crushed
+* 5 [[cubeb]]s<ref>the cubeb, an aromatic [[pepper]] commonly used in medieval times, can still be bought in many spice shops."</ref> , thinly crushed
-* 1/8 ts [[cloves]], ground
+* ⅛ tsp [[cloves]], ground
-* 1/8 ts [[nutmeg]]
+* ⅛ tsp [[nutmeg]]
-* 1/4 ts [[cinnamon]]
+* ¼ tsp [[cinnamon]]
-* 1/2 c [[Raisins]]
+* ½ cup [[raisins]]
-* 10 ea [[prune]]s -- pitted & minced
+* 10 [[prune]]s — pitted and minced
-* 6 ea [[dates]] -- minced
+* 6 [[dates]] — minced
-* 6 ea [[fig]]s, dried -- minced
+* 6 [[dried fig]]s — minced
-* 3 tb [[currant jelly|red currant jelly]] -- or Damson
+* 3 tbsp red [[currant jelly]] or [[damson]]
+== Directions ==
+# Preheat the oven to 425°F and bake the pie crust for 10 minutes.
+# Let cool.
+# Cut the fish into 1½" chunks,[[salt]] lightly and sprinkle with 2 tbsp [[lemon juice]].
+# Set aside.
+# Melt the [[butter]] in a large, heavy skillet and toss the [[pear]] and [[apple]] slices in it until they are lightly coated.
+# Combine the wine, [[lemon juice]], [[brown sugar]], spices and dried fruits, and add to the mixture in the skillet.
+# Cover and simmer about 15 minutes or until the fruit is soft but still firm.
+# Check the flavoring, and drain off excess liquid.
+# Paint jelly on the pie crust.
+# Combine fish chunks with fruit and place the mixture in the crust.
+# Bake at 375°F for 15 – 25 minutes, or until the fish flakes easily.
+# Preheat the oven to 425°F and bake the pie crust for 10 minutes.
 == Notes ==
 <references />
-== Directions ==
-* Preheat the oven to 425F and bake the pie crust for 10 minutes. Let cool. Cut the fish into 1 1/2" chunks,[[salt]] lightly ands sprinkle with 2 tbsp [[lemon juice]].
-* Set aside.
-* Melt the [[butter]] in a large, heavy skillet and toss the [[Pear]] and [[Apple]] slices in it until they are lightly coated.
-* Combine the wine, [[lemon juice]], [[brown sugar]], spices and dried fruits, and add to the mixture in the skillet.
-* Cover and simmer about 15 minutes or until the fruit is soft but still firm.
-* Check the flavoring, and drain off excess liquid.
-* Paint jelly on the pie crust. Combine fish chunks with
-* fruit and place the mixture in the crust. Bake at 375F for 15-25 minutes, or until the fish flakes easily.
-* Preheat the oven to 425F and bake the pie crust for 10 minutes. Let cool. Cut the fish into 1 1/2" chunks,
-* [[salt]] lightly ands sprinkle with 2 tbsp [[lemon juice]].
-* Set aside. Melt the [[butter]] in a large, heavy skillet and toss the [[Pear]] and [[Apple]] slices in it until they are lightly coated. Combine the wine, [[lemon juice]],
-* [[brown sugar]], spices and dried fruits, and add to the mixture in the skillet. Cover and simmer about 15 minutes or until the fruit is soft but still firm.
-* Check the flavoring, and drain off excess liquid.
-* Paint jelly on the pie crust. Combine fish chunks with fruit and place the mixture in the crust.
-* Bake at 375&nbsp;°F for 15-25 minutes, or until the fish flakes easily.
 [[Category:Salmon Recipes]]
-[[Category:Pie Recipes]]
+[[Category:Cod Recipes]]
+[[Category:Haddock Recipes]]
+[[Category:Lemon juice Recipes]]
+[[Category:White wine Recipes]]
+[[Category:Prune Recipes]]
+[[Category:Dates Recipes]]
+[[Category:Dried fig Recipes]]
+[[Category:Currant jelly Recipes]]
 [[Category:Savory pie Recipes]]
 [[Category:Lent Recipes]]