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 Amazon.com 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 Amazon.com