With the ever-nearing holiday season, I (Ryan) thought that now would be a good time to unveil a new feature - MSCU Recipes. Now that we as students have finished yet another season of essay and exam writing, we now (in theory) have more time on our hands. If anyone out there on the world wide web feels lost without the controlled chaos of school, I have a suggest - try cooking.
Christmas is the time for giving and sharing. What better time of year than to share with your loved ones the fruits of your culinary labours. Once a day for the rest of December I will post a recipe which hails from the Medieval past. Bon appetite!
Cherry Torte:
1 pound cherries
1 pound ricotta cheese
1/2 cup sugar
3 eggs
1/2 tsp. ginger
1 tsp. cinnamon (cassia)
1/8 cup rose petals
1 pinch black pepper
1 Tbsp. rose water
1. Grind cherries and rose petals - if canned cherries are used then drain them before and after grinding, and be careful not to puree them.
(Note that the flavor of the pie is altered drastically by using dried cherries, giving the finished product a much stronger "raisin-spice" flavor.)
2. Mix ground cherries, ricotta, sugar, and eggs. Add ginger, cinnamon, pepper, and rose petals. Mix well and pour into unbaked pie crust.
3. Cover with top crust and bake at 350°F until top crust is golden brown.
4. Just before serving, make a small hole in the top crust and pour in rosewater.
From: Medieval Cookery.com
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