Nicole Zoltack, Fantasy Romance Author, Where Fantasy and Love Take Flight

Herbs and Flowers Salad

1 small head of lettuce
1 cup watercress
¼ cup fresh mint leaves
¼ cup fresh tarragon leaves
½ cup flower petals
1 cucumber, pared and sliced
2 hard boiled eggs, sliced
4 tbsp olive oil
3 tbsp white wine vinegar
½ tsp salt
1/8 tsp pepper
½ tsp brown sugar

Wash the lettuce and watercress in a bowl. Rinse the herb leaves and flower petals in a bowl of cold water. Pat dry. Tear the lettuce into bite size pieces and combine with the watercress and herb leaves. Add the cucumber.

Mix the oil, vinegar, salt, pepper, and sugar. Stir until well blended. Add to the salad and toss until coated. Mix in some of the flowers petals. Top the salad with the egg slices and garnish with the remaining flower petals.

Note: you can use roses, primroses, or violets that have not been sprayed with insecticides or pesticides.

Watercress and Violets Salad

½ cup violets petals (not sprayed by insecticides or pesticides)
2 bunches watercress
3 tbsp white wine vinegar
4 tbsp olive oil
¼ tsp salt
1 tsp brown sugar

Rinse the flowers in cold water and pat dry. Wash the watercress. Mix the oil, vinegar, salt, and sugar until well blended. Add the dressing to the watercress and toss until evenly coated. Add the violets and toss gently.

Almond Milk

1 cup ground almonds
2 cup water

Boil the water. Add the almonds. Steep for five minutes. Stir occasionally. Blend mixture until smooth.

Powder Fort

1 tbsp clove
1 tbsp mace
4 tbsp ground pepper
1 tbsp grains of paradise
4 tsp ground ginger
4 tbsp cinnamon

Grind spices together in a pestle and mortar. Store in an air-tight jar.

Gode Power

2 tsp ground cinnamon
1 ½ tsp ground mace
/2 tsp ground pepper
2 tsp ground galingale or ginger
1 tsp crushed cardamon.

Mix well. Store in an airtight container.

Gode Broth (Basic Medieval Broth)

3 cup chicken stock
½ cup pork broth
2/3 cup bread crumbs (optional)
½ tsp pepper
½ tsp ground cumin
6 strands saffron
Pinch of salt

Combine chick stock and pork broth in a saucepan and bring to a boil. Ground the saffron with 1 tbsp water in a pestle and mortar. Add bread crumbs and spices to the broths and bring back to a boil. Reduce heat. Cook for another minute. Remove from heat.

Pie Crust

¾ cup flour
¼ cup whole wheat flour
1/3 cup unsalted butter
¼ tsp salt
Dash of pepper
2 ½ tsp water

Cut butter into small cubes and let it sit for half an hour to warm up. Mix flours together in a large bowl. Add in salt and pepper. Add softened butter. Use your fingers to rub the butter into the flour until the texture resembles breadcrumbs. Add water a little at a time until the mixture binds but is not tough. Roll the pie crust out. This is enough for one 9 inch pie.

Medieval Venison Pie

3 cup venison shanks, parboiled
1 9 in pie crust
½ tsp salt
½ tsp pepper
½ tsp ginger

Mix all ingredients together and pour into the pie crust. Preheat over to 190 degrees. Place in an oven and bake for 35-40 minutes until the crust is lightly browned.

Pies of Baked Meat

1 9 in pie crust with lid
3 cup grilled pork, ground
½ tsp salt
6 egg yolks
2 tsp powdered ginger
¼ tsp pepper
1/3 cup honey

Combine all ingredients. Mixture should be slightly running. If not, add more egg yolks. Place mixture in pie crust. Add a lid and pierce with decorative steam holes. Preheat oven to 190 degrees. Place in oven for 35-45 minutes, until golden brown.