 | At Pennsic this year I was finally able to obtain a copy of An Early Meal. The book is fantastic and has historical information in it as well as recipes created to fit what little we do know about Viking meals. In it there is a recipe for an Apple Frumenty that makes use of crab apples (which were found in the burial at Oseberg). I was fortunate this year to discover that one of the weed trees that has sprung up next to the cabin was actually loaded with crabapples - nearly 8lbs of fruit! I used a portion of them to make jelly and then opted to test out some theoretical period cooking with the rest. While An Early Meal gave me the idea for a frumenty type dish my recipes are quite unlike that mentioned in book. |
Cooking apples in butter. The first dish I made was meant to be savory (to be served with a pig that was to be roasted that weekend). I wanted to cook the wheat that was the base of my dish in broth or stock but had none, so opted for a bottle of cider that I did have. I cooked the wheat until almost done and then sauteed the apple pieces with butter and a bit of honey and then added that into the wheat. By it self it was tart, and maybe a bit bland, but with a pile of roast pork laid over the top it was rather good (and confirms to me that I would indeed want to cook the wheat in broth).
The second dish I crafted was designed to be sweeter (though the sourness of the apples still shines through) and I have to say that being fond of tart fruit, that I really love this rendition.
Viking Breakfast Dish
1/3 cup Bulgar wheat
1 cup whole milk (additional water to finish cooking)
1-1 1/2 cups of chopped crabapples
2T butter (I used possibly a bit more)
1 - 2 T honey
Warm milk in a saucepan and add in the wheat. Bring to a boil and then reduce to simmer (stirring occasionally) until the wheat is tender but still has texture to it, adding in additional water as needed during cooking.
Core and chop crab apples into small pieces (I was pretty much quartering mine). Add butter to a skillet and sauté apples until they are tender but not mushy. Stir in honey to taste and then add the contents of the skillet to the wheat/milk mixture, cook for a few minutes more and then serve warm. (The apples could also be added directly to the wheat and cream and cooked there, but I like the texture of sauteed apples so opted to cook it in this manner.)
The second dish I crafted was designed to be sweeter (though the sourness of the apples still shines through) and I have to say that being fond of tart fruit, that I really love this rendition.
Viking Breakfast Dish
1/3 cup Bulgar wheat
1 cup whole milk (additional water to finish cooking)
1-1 1/2 cups of chopped crabapples
2T butter (I used possibly a bit more)
1 - 2 T honey
Warm milk in a saucepan and add in the wheat. Bring to a boil and then reduce to simmer (stirring occasionally) until the wheat is tender but still has texture to it, adding in additional water as needed during cooking.
Core and chop crab apples into small pieces (I was pretty much quartering mine). Add butter to a skillet and sauté apples until they are tender but not mushy. Stir in honey to taste and then add the contents of the skillet to the wheat/milk mixture, cook for a few minutes more and then serve warm. (The apples could also be added directly to the wheat and cream and cooked there, but I like the texture of sauteed apples so opted to cook it in this manner.)
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