A Mead-ieval time
I recently finished brewing a few batches of mead and decided the best use for them would be to throw a dinner party using several medieval recipes out of Max’s catalogue of videos. Recipes included:
Apple Pie from the Forme of Cury
Cormarye with Cameline Sauce
Makke
Viking Funeral Bread
Mayday Salad
Tart de Bry
Hildegard von Bingen’s Cookies of Joy
Mead in 5 varieties (though not one of Max’s recipes)
The apple pie was fantastic and well received (do not recommend eating the crust), as was the cormarye and tart de bry. The cormarye recipe is ridiculously easy and I would recommend it to anyone looking to try one of Max’s recipes.
The cookies of joy do not spark joy. Whether they balanced our humors is yet to be seen.
The most challenging dish was paradoxically the makke—Max does not show this but the fava beans I had were still husk-on and needed to be peeled, individually, by hand after soaking which was laborious and not worth doing. I’d just use a different bean next time. At least it made me appreciate the effort a peasant would have to go through for their meal! It does pair well with the funeral bread for anyone looking to do a more rustic meal.