Some Contributions

[not-fledged-yet.livejournal.com]

I. Fresh Salsa
I made this up out of my head the other day and it has been getting rave reviews.

2 Roma Tomatos
1 large or 2 medium jalapeno peppers
Corn niblets
Fresh cilantro

Mince the tomatos, peppers, and cilantro, add a few spoonfuls of corn, and mix it all together. If you like mango I think this might taste interesting with mango instead of corn niblets, but since I don't like mango I haven't tried it.

II. Stewed Onions and Raisins
This recipe came out of The Good Huswifes Jewell, published in 1598. I made it for a feast at an SCA event and everybody really liked it. It's a bit unusual to the modern palate, but I tend to think of hobbit culture as quite a bit like early modern English culture, so hobbits might well cook a dish like this.

Onions, quartered
Raisins
Fresh ground black pepper
Sugar
Salt
Egg yolk
Apple cider vinegar
Bread cubes

Boil your onions. When they're about half done, add raisins, pepper, sugar, and salt to taste. When the onions are transparent and the raisins are plump, whisk together the egg yolk and some apple cider vinegar and add it to the broth. Arrange a layer of bread crumbs in the bottom of a serving dish, then pour the onions, raisins, and broth over the bread crumbs. The original recipe says that you can put poached eggs on top if you want a more substantial dish, but I haven't tried it that way.

Comments

[melilot-hill.livejournal.com]

That second recipe does look very hobbity. But I don't know if I would prepare it, though :)

[not-fledged-yet.livejournal.com]

It's tasty, but I would pretty much only prepare it to serve to people at an SCA event (in case you're unfamiliar with the SCA, it's a medieval and renaissance reenactment society)

[baranduin.livejournal.com]

This sounds lovely. Perhaps serve it with some sort of roasted meat or a curry? Except for the egg yolk, it almost sounds like a chutney to me, something sweet and tart.

[not-fledged-yet.livejournal.com]

I'm not too sure about a curry - curries aren't period are strong-flavoured enough that you might not want to eat onions and vinegar with them, but it would be nice with a roast. I'm not too sure what the egg yolk does. The modern rendition of the recipe told me that it would thicken up my broth, which it did not. It probably wouldn't ruin the dish to leave it out.