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

Sugar Lemons

4 large lemons
6 tbsp sugar

Wash and dry the lemons. With a vegetable peeler, remove the narrow strips of peel lengthwise. Thinly slice the lemons. Remove seeds. Arrange the slices on a plate. Sprinkle the sugar on top. Garnish with the lemon peel.

Cherry Pottage

2 lb ripe red cherries
1 ½ cup white wine
¾ cup sugar
4 tbsp butter
1 cup bread crumbs
Pinch of salt

Wash the cherries. Remove stems and stones. Blend with ½ cup of wine and half the sugar. Add wine as needed to get a smooth puree. Melt butter in a saucepan. Add the fruit puree, bread crumbs, rest of the wine, rest of the sugar, and salt. Simmer. Stir often until thick. Pour into a serving bowl. Cover and cool. Sprinkle with sugar.

Medieval Gingerbread

4 cup honey
2 cup bread crumbs
1 tbsp ginger
1 tbsp cinnamon
1 tsp ground white pepper
Pinch saffron
Whole cloves

Bring honey to a boil. Skim off any scum. Place saucepan over low heat. Stir in bread crumbs and spices. Add more bread crumbs, if necessary, to make the mixture thick. Remove from heat. Cool slightly. Place on a flat surface and press firmly into an even square. Cool completely. Cut into small squares. Garnish each square with a whole clove on top.

Appulmoy (Apple Stew)

3 cup apples, cored and peeled
2 ½ cup water
½ cup almond milk
4 saffron threads
2 ¾ tbsp rice flour
2 ¾ tbsp honey
2 tsp powder fort
Large pinch of salt

Place apples in a saucepan. Add water. Bring to a boil. Reduce heat. Cook until apples are soft. Drain excess water. Add almond milk. Ground saffron in 1 tbsp water in pestle and mortar. Add saffron. Transfer to a saucepan and add the remaining ingredients. Mix well. Bring to a simmer. Stir constantly. Done once thickened. Transfer to serving bowls. Garnish with a sprig of mint.

Russhews if Fruyt (Fruit Patties)

2/3 cup dried figs, chopped
2/3 cup seedless raisins
2 medium apples, peeled and cored
2 medium pears, peeled and cored
1 cup white wine
6 tsp gode powder
1 egg
1 cup white flour

Soak figs and raisins in the wine for two hours. Drain fruit from the wine. Add apples and pears. Mash to a paste. Mix in the remaining ingredients.

Heat some butter in a pan. Drop a tablespoon-full of the fruit mixture into the pan. Fry until golden brown on each side. Serve dusted with brown sugar.

Veal with Sauce

1 lb veal round steak, ½ inch thick
2 hard boiled egg yolks
¼ cup minced parsley
3 scallions, the white portion, minced
½ tsp thyme
¼ tsp rosemary
1 tsp salt
3 tbsp butter

Sauce:

1 cup white wine vinegar
1 tbsp butter
1 tbsp currants
1 cup brown sugar
¼ tsp rosemary
¼ tsp cinnamon
1 tsp parsley, minced

Remove bones or fat from veal. Cut into 4 pieces. Flatten the pieces. In a bowl, mix the egg yolks, parsley, scallions, thyme, and salt until it forms a paste. Spread a fourth of the paste onto each veal piece. Roll each piece and tie with a butcher’s string.

Melt the butter in a skillet. Lightly brown the veal on all sides. Reduce heat and simmer for roughly 12 minutes.

Sauce: Soak the currants in hot water for 10 minutes. Combine the sauce ingredients in a small saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Pour sauce on the veal and cook for an additional two minutes.

Mutton in Beer

2 lb mutton
1 pint dark beer
2 onions, thinly sliced
1 tsp salt
Dash of pepper
2 tbsp butter

Bone the lamb, trimming off excess fat. Cut into thin slices across the grain. Put in pan with beer and onions. Cover and simmer for an hour. Add salt, pepper, and butter. Continue simmering for 30 minutes or until tender.

Wheat in Milk and Broth

1 3/4 cup wheat
1 ¾ cup gode broth
1 ¼ cup almond milk
2 3ggs, beaten
5 threads saffron
Pinch of salt

Boil the wheat in water until it bursts. Wash clean, drain, and cool. Combine the wheat, broth, and milk in a large pan. Slowly bring to a boil. Reduce heat to a simmer. Cook for 20 minutes. Stirring continually. Add the eggs and stir in. Add the saffron and salt. Continue simmering for 10 minutes until it is like a thick sauce.

Macaroni

4 ½ cup dried egg noddles
1 tbsp oil
Large pinch of salt
1 cup grated cheese
½ cup butter

Boil water with oil and salt. Add the noodles and cook until al dente. Drain. Melt the butter. Place some of the melted butter and cheese in a serving bowl. Lay some of the noodle on top. Continue adding layers of butter and cheese and noodle. Serve as or top with more cheese and place in hot oven for a few minutes.