Lángos
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Lángos, Hungarian deep fried potato dough pizza, with sour cream, Emmental cheese, & onions
Lángos, Hungarian deep fried potato dough pizza, with sour cream, Emmental cheese, & onions
Beans in Pumpkin Seed Cream, based on the recipe given to me by the chef at Weinhof Wieninger in Vienna
A spicy & rich vegetarian version of Hungarian goulash
The Bon Voyage Martini will put you in a holiday state of mind
Malfatti, also known as nude gnocchi, in a brown butter & sage sauce
8,000 Generations Artisinal Shochu, a potent Japanese beverage best served ice cold
Chinese tea eggs for the Lunar New Year
Homemade harissa is the perfect sandwich condiment
A Tunisian Tuna Tart with black olives, thyme & preserved lemon
Fluffy & fragrant focaccia with tomatoes, black olives, kosher salt, & oregano
Laganophake, an ancient Roman red lentil and wine stew.
Discs of libum, an ancient Roman cheese bread flavored with fresh bay leaf.
Shrimp in a Mexican-inspired “remoulade” of chipotle, cilantro & lime
Julia Child’s Gateau Omelette: alternating layers of omelette & piperade, topped with Swiss cheese & surrounded by creme fraiche.
Medieval Eggnog, a frothy blend of wine, eggs, sugar, & saffron
Medieval Gynger Brede is the ancestor of modern gingerbread, and it has a surprising texture and a very spicy bite.
Hand drawn wench logo for the 12 Days of Medieval Feasting series.
Clarrey, a spiced white wine with honey, the very same beverage mentioned by Chaucer in the Canturbury Tales
Tart de Bry, a rich medieval brie and saffron tart
Miniature Fig Pie, Day 1 in the 12 Days of Medieval Feasting