September 22, 2009

Wednesday's Chow - Medieval Cherry Pottage

This week’s dessert comes from a guest author, Hanna Rhys Barnes, whose debut novel, Widow’s Peak releases today from the Wild Rose Press. She shares with us a medieval pottage recipe, the original and an updated form. Thanks for being with us today, Hanna.

And don't forget, my September Recipe Extravaganza is still going on. This week's recipes need to be desserts. Post your recipe by midnight next Tuesday (Sept. 29) to be eligible for the weekly prize: Cooking in the South with Johnnie Gabriel cookbook. It has "over 150 delicious Southern recipes from Johnnie's award-winning restaurant."

Tam G. won the main dish weekly drawing. Congrats and thanks to everyone who posted those great looking recipes. I can't wait to try them out. Now, on to the Cherry Pottage Recipe.....

Hi, Anna Katherine. Thanks for letting me share the excitement of release day on your blog.

Pottage was a very popular dessert all throughout the medieval period. It is a kind of bread pudding and can be made with any fruit. Here’s the cherry version that’s featured in all three books in my Scorpion Moon Trilogy. The modern cook can use fresh cherries or well-drained canned ones(not pie filling)

Cherry Pottage-Medieval Version

Tak cheryes & do out the stones & grynde hem wel & draw hem thorw a streynour & do it in a pot. & do therto whit gres or swete botere & myed wastel bred, & cast therto good wyn & sugre, & salte it & stere it wel togedere, & dresse it in disches; and set theryn clowe gilofre, & strewe sugre aboue.

Cherry Pottage-Modern Version

2 lbs ripe red cherries or 2 cans cherries(not pie filling) well-drained
1 1/2 cups white wine
3/4 cup sugar
4 Tbsp butter
1 cup breadcrumbs
pinch of salt
flower heads of clove pinks (optional)
sugar, preferably raw sugar if available

Wash the cherries and remove the stems and stones. Puree the fruit in a blender with 1/2 cup of the wine and half the sugar. Add a little more wine as needed to get a smooth puree. Melt the butter in a saucepan and add the fruit puree, breadcrumbs, remaining wine, remaining sugar, and salt. Simmer, stirring often, until the puree is very thick. Pour into a serving bowl, cover, and let cool. The cherry pottage should be the consistency of a thick apple sauce. Refrigerate until served. Before serving, decorate the edge of the bowl with the clove pinks, if desired. Sprinkle the sugar over the dish.

Easy to make and you can get in a little history lesson as well.

I’m including a $10 Gift certificate to use in this week’s drawing. I’ll also enter the winner in my Super Contest for a chance to win one of two beautiful art pieces. Visit my blog, Never Too Late For Love to see the beautiful statue and art print you could win.

Book 1 in the trilogy, Widow’s Peak is available now in Print and E-Book formats at the Wild Rose Press and in Print format from


Tam G. said...

First, Thank-you!!! Made my day!

Cherry Yum Yum

3 Cups Gram Cracker Crumbs
1 ½ Cubs margarine – softened not melted
½ Cup Sugar

Mix Crumbs and sugar together mix well.
Add margarine mix well
Set aside.

2 pks Dream Whip
1 Cup Milk

Whip until stiff
Set aside
8 oz. Cream Cheese

Whip cream cheese in another bowl.

Add mixtures together. Mix well.

Press gram cracker mix into bottom of pan.

1 Can Cherry Pie Filling

Pour ½ of mixture into pan.
Top with cherry pie filling.
Pour rest of mixture on top of cherries.
Add gram cracker crumbs to top.

tamjeang1 @ msn . com

Tam G. said...

My girls would always want this for their birthday cake. They loved it.

Dirt Cake

Mixture #1
8 oz. Cream Cheese
1/2 stick Butter
1 cup Powdered Sugar

Mixture # 2
1 lg. Pkg. Instant Vanilla Pudding
3 cups Milk
12 oz. Cool Whip
1 lg. Pkg. Oreo Cookies Crushed

Combine both mixtures together.
In a large bowl - layer Oreos and Mixture - Start with Oreos & end with Oreos.

Keep in Refrigerator.

Before serving you can put an artificial plant or flowers in the center.

My house it doesn't last that long.

tamjeang1 @ msn . com

Tam G. said...

Chocolate Éclair

Line pan with Gram Crackers.

In bowl mix:
2 lg. Instant pudding Choc.
5 Cups Milk

Let set.

8 oz. Cool Whip with Pudding.

Layer: Start with Gram Crackers the Pudding mix. End with Gram Crackers.

Use Cool Whip for Icing.

Grade a Candy Bar.
Sprinkle on top.

Can do the same but use vanilla pudding mix and top with Cherry pie filling.

tamjeang1 @ msn . com

Tam G. said...


1 package Thick Flour Tortillas
1-2 Cans Apple Pie Filling with Cinnamon

Lay flat spoon in filling & roll.


2 Cups Water
1 Cup Sugar
1 Stick Butter

Heat till sugar is melted. Pour over & let set over night. Sprinkle top with sugar & cinnamon.

Bake @ 350° for 45-60 minutes or until brown.

tamjeang1 @ msn . com

Tam G. said...

This is one my Great Aunt Ruby always made, I just love it.

Aunt Ruby’s Apple Nut Cake

(Mix together and set aside)

1 ¼ cup oil
2 cups sugar
3 eggs

(Mix together and add to oil, eggs, sugar mixture)

3 cups flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon


2 teaspoons vanilla
3 cups diced apples (***GRANNIE SMITH!!!!***) 
1 – 1 ½ cups walnuts

Pour into two loaf pans (about 4 X 8) and bake at 350 degrees for one hour

tamjeang1 @ msn . com

Meljprincess said...

Chocolate Gingerbread Cookies


* 1 (12-oz.) package Nestle Toll House Semi-Sweet Chocolate Morsels,
* 2 3/4 cups flour 1 teaspoon baking soda
* 1/2 tablespoon salt
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground cinnamon
* 3 tablespoons butter or margarine, softened
* 3 tablespoons sugar
* 1/2 cup molasses
* 1/4 cup water
* 16 ounces prepared vanilla frosting, colored if desired


MICROWAVE 1 1/2 cups morsels in medium, microwave-safe bowl on HIGH
power for 1 minute; stir. Microwave at additional 10 to 20-second
intervals, stirring until smooth; cool to room temperature.

COMBINE flour, baking soda, salt, ginger and cinnamon in a medium
bowl. Beat butter and sugar in small mixer bowl until creamy; beat in
molasses and melted chocolate. Gradually add flour mixture alternately
with water, beating until smooth. Cover; refrigerate for 1 hour, or
until firm.

PREHEAT oven to 350°F.

ROLL half of dough to 1/4-inch thickness on floured surface with
floured rolling pin. Cut dough into gingerbread boy and girl shapes
using cookie cutters or a stencil. Place on ungreased baking sheets.
Repeat with remaining dough.

BAKE for 5 to 6 minutes or until edges are set but centers are still
slightly soft. Cool on baking sheets for 2 minutes; remove to wire
racks to cool completely.

PLACE remaining morsels in heavy-duty plastic bag. Microwave on HIGH
power for 30 to 45 seconds; knead. Microwave for 10 seconds; knead
until smooth. Cut tiny corner from bag; squeeze to pipe chocolate.
Decorate with piped frosting or icing.

Yields: 30 cookies

Mel K.
Meljprincess AT aol DOT com

Meljprincess said...

These are my favorite Christmas cookies!!


Preparation 45 mins.
Baking 8 mins.

1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup butter, softened
1/2 cup peanut butter
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 cup sugar
48 milk chocolate candy kisses, unwrapped

Heat oven to 375 degrees. Combine 1/2 sugar, brown sugar, butter and peanut butter in large mixer bowl. Beat at medium speed until light and fluffy (1 to 2 minutes).
Add egg, vanilla and salt; continue beating until well mixed (1 minute). Add flour and baking soda. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes).

Shape dough into 1-inch balls. (If dough is too soft, refrigerate 30 to 60 mins.)
Roll balls in 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets.

Bake for 8 to 10 minutes or until very lightly golden brown. Immediately press 1 chocolate kiss in center of each cookie. Remove from cookie sheets; cool completely on wire racks.

Yield: 4 dozen cookies

Mel K.
Meljprincess AT aol DOT com

Mary Ricksen said...

Oh my God! How yummy!!!! All of them.
If you all wanna come over and make this stuff I'll pay for the ingredients!
But you have to take anything leftover home or my diabetic DH will gobble it all.

ddurance said...

Pumpkin Pie Squares

Crust Ingredients:
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup packed brown sugar
1/2 cup butter

Filling Ingredients:
2 15 ounce cans pumpkin
2 12 ounce cans evaporated milk
4 eggs
1 1/2 cups sugar
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1 tsp salt

Topping Ingredients:
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 Tbsp butter, softened

Combine the crust ingredients until crumbly.
Press into the bottom of a 13"X9" baking dish.
Bake at 350° for 20 minutes or until brown.
Meanwhile, beat filling ingredients in a mixing bowl until smooth; pour over crust.
Bake at 350° for 45 minutes.
Combine brown sugar, pecans and butter; sprinkle over top.
Bake at 350° for another 15-20 minutes or until knife inserted near center comes out clean.

Another cozy fall favorite.

deidre_durance at hotmail dot com

robynl said...

Black Forest Trifle

1 chocolate cake mix(baked
1 tin Cherry Pie filling
Whipped cream
1 box Instant Chocolate pudding

Once cake is baked and cooled, cut into bite-sized pieces and put half in Trifle bowl.

Mix up the instant pudding. Pour half over the cake.

Next put half the Cherry pie filling as next layer. (from other half reserve a few dollops)

The last layer is half the whipped cream.

Repeat above layers and when finished add a few dollops of cherry pie filling on top of whipped cream.

robynl said...

Vanilla Wafer Dessert

Box of Vanilla wafers(or Nice cookies)
Whipping cream or Dream Whip
Vanilla pudding(instant)

Place wafers or cookies in bottom of 9"x13" pan. Spread Vanilla pudding on top; cut banana slices and lay on top of pudding. Top with whipped cream.
Put in fridge to set a bit. Cut into squares and serve.

robynl said...

Cherry Crumble/Crisp

6 tablespoons butter
1 1/8 cups all-purpose flour
1/2 cup rolled oats
6 tablespoons packed brown sugar
1/8 teaspoon salt
1 (21 ounce) can cherry pie filling

Preheat oven to 375 degrees F (190 degrees C).
Melt butter or margarine in a large saucepan. Remove pan from heat; stir in oats, flour, brown sugar, and salt until a dry, crumbly dough forms. Press about 2/3 of the dough into the bottom of 9 inch square pan, making a firm even layer.
Spread cherry pie filling in the crust, and sprinkle with remaining crumb mixture.
Bake for 40 to 45 minutes, until top is lightly browned. Serve warm or at room temperature.

*I make this with Blueberry filling or Peach filling also.
*We eat it with whipped cream, ice cream or just by itself.

Cate Masters said...

Mm, I live next door to a cherry orchard... thank you!

Here's one I borrowed from the Insider's Recipes Master Edition, which lists recipes from Applebee's and other yummy restaurants (email me if you want a PDF copy -

Cheesecake Factory Pumpkin Cheesecake

1−1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar

3 − 8oz. pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Whipped Cream

Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 mins. at 350. Set aside. Combine cheese, sugar and vanilla in large bowl, mix until
smooth with an electric mixer. add pumpkin eggs,and spices, beat till smooth and creamy. Pour into the crust. Bake for 60−70 mins.or till the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream.
(then hit the treadmill!)


Upside-Down Apple Pie
6 to 8 servings

6 tablespoons (3/4 stick) butter, melted, divided
1/2 cup packed light brown sugar
1/2 cup chopped pecans
1 (15-ounce) package folded refrigerated pie crusts
1 cup granulated sugar
1/3 cup all-purpose flour
3/4 teaspoon ground cinnamon
5 large Granny Smith or other firm apples, peeled, cored, and cut into 1/2-inch wedges

Preheat oven to 375°F. Coat a deep-dish pie plate with nonstick cooking spray and line it with waxed paper. Coat wax paper with cooking spray.
In a small bowl, combine 4 tablespoons butter, the brown sugar, and pecans; mix well and spread evenly over bottom of pie plate. Unfold 1 pie crust and place it in pie plate, pressing crust firmly against nut mixture and sides of plate; set aside.
In a large bowl, combine granulated sugar, flour, cinnamon, and remaining 2 tablespoons butter; mix well. Add apples and toss gently to coat. Spoon into pie crust.
Unfold second pie crust and place over apple mixture. Trim and fold edges together to seal. Using a knife, cut four 1-inch slits in top crust.
Bake 1 to 1-1/4 hours, or until crust is golden. Carefully loosen wax paper around rim and invert pie onto a serving plate while still hot. Remove wax paper and allow to cool slightly; cut into wedges and serve warm, or allow to cool completely before serving.

loretta canton