[MR] MTT Recipes

[Irmgart]

Greetings! I've had many people ask me for the recipes from this weekend.
I'm going to have to be honest with you, most of my recipes aren't actually
redactions of the "X cups of this, y teaspoons of something else" variety so
much as "Yeah, that looks right."

Genovese Tart
1 store bought pie crust (I used Kroger brand frozen)
1 bag frozen spinach, thawed
about 1/4 cup Asiago (or other hard Italian cheese, Parmesan, Pecorino
Romano, etc)
1/2-3/4 cup Ricotta
pinch of salt
if you're feeling frisky, a pinch or two of powdered ginger is nice, too.

Squeeze as much of the water out of the spinach as you can, mix with cheeses
and spices, put in pie crust and bake for about 30 min at 350

Chicken Pie
1 pk store bought pie crust from refrigerated section (Again, I used Kroger
brand)
about 1 1/2-2 lbs chicken thighs, cooked, skinned, deboned and shredded
(good use for leftovers!)
1/2 cup currants
2 eggs
black pepper, long pepper, cloves (Probably about 1/2 t each of black and
long pepper and a pinch or three of cloves, if you don't have long pepper, a
decent substitute is allspice, not the same, but kind of the same feeling.
You can get long pepper at the whole foods in Durham, it's on sort of an end
cap across from the bottled spices with a bunch of odd things, you can also
get it several places online and at Pennsic)
Saffron (opt, I didn't use it for feast)

Mix chicken, currants, eggs and spices. Line regular (not deep dish) pie
plate with one crust, put in filling, top with other crust, crimp edges,
decorate as you see fit.

Note: to use the saffron: take a pinch and let it soak in a couple of
tablespoons of very hot water or milk for 10 min or so. Add most of the
saffron water into the pie, use some to brush the top pie crust with before
baking.

Lemon Sallet
lemons
sugar

Wash lemons. Using a veggie peeler, peel the zest off the lemons and cut it
into strips. Cut off the white part of the lemons, then slice the meat into
thin disks. Coat in sugar and let sit for a little bit to macerate. Yum!

Creme Fraiche
1 pt pasturized heavy cream (NOT ultra pasturized, I used Maple View Farms)
2 tbs buttermilk with active cultures
powdered sugar to taste

mix cream and buttermilk, cover, let sit overnight on the counter, mix in
powdered sugar to taste the following day


Is there anything else people wanted recipes for?

~Irmgart