A Virtual Potluck!
I don’t know about you, but I adore food blogs. I’ve got an entire list that I
drool over follow. And the fun part is how food and books are mixing these days: food bloggers are hitting the pages, cooking favorite recipes out of food-heavy books and blogging about it.
So when I wrote my own food-heavy book, I knew I had to at least try to set up a virtual pot-luck. I never dreamed the result would be so mouth-watering: six fabulous food-bloggers dove into “The Serpent and the Pearl” in search of recipes. Theresa from Outlander Kitchen and Island Vittles, who cooks from Diana Gabaldon’s fabulous Scottish saga; Chelsea from Inn At The Crossroads, who recently co-authored a fabulous cookbook based on “Game of Thrones” recipes; Christiane from Taking On Magazines, who cooks her way through the likes of “Better Homes and Gardens” and “Bon Appetit” utterly undaunted; Lori from Little White Apron who is a pro chef as well as a blogger extraordinaire; Deana from Lost Past Remembered who recreates food from myriad centuries gone by; and Heather Webb from Between The Sheets who took time off from her upcoming debut novel on Empress Josephine to indulge her foodie hobby.
And today, we’re all posting our results! Recipes included.
Inn At The Crossroads – The crostata of summer peaches that Carmelina is making when Juan Borgia decides to make a pass at her. (Big mistake: cooks always have cleavers on hand.)
Island Vittles – The tourte of sweet cheese and Genovese onions that Carmelina cooks for Giulia’s wedding feast.
Little White Apron – The baked apples that Carmelina serves Giulia the morning after her wedding, and the capon with garlic, coriander and white wine that is her favorite chicken recipe.
Long Past Remembered – The shoulder of wild boar that Carmelina ponders serving a visiting archbishop.
Taking On Magazines – The sugared biscotti that form a staple munchie throughout the book, and the elderflower fritters Giulia tries to make (and ends up nearly destroying Carmelina’s kitchen)
Between The Sheets – The asparagus zuppa and the zabaglione which Carmelina’s apprentice Bartolomeo whips up on a country trip to impress her.
As for me, I donned my sous chef apron and did a lot of “Oui, chef” fetching and carrying from the fridge as my husband (he’s the culinary genius of the family) tackled a recipe from Chapter 2 of The Serpent and the Pearl:
Hot Sops With Cherries
From the book:
It’s a bit tricky, knowing what to send up to the bride’s chamber the morning after her wedding . . . If you hear giggling and whispering through the door, you send up something light than can be eaten by two, preferably fed to each other with the fingers while making a great deal of mess that can be kissed away with more giggles. A hot sop with morello cherries works well–strips of butter-fried bread and a dipping sauce of cherries and sugared wine always goes down a treat with hungry young lovers.
This is a recipe I got direct from that classic Renaissance cookbook “L’Opera di Bartolomeo Scappi.” Hot sops are a dish that has gone out of fashion in the modern era: toasted bread with some kind of dipping sauce that could be meat-based or fruit-based; sweet or savory. It was a popular Renaissance snack, and a staple food for those who had trouble eating (the old, the ill, the very young). Happily, this dish is just as delicious in the 21st century for gourmets of any age. The cherries are both sweet and spicy, and the bread fries up crisp and mouth-watering. Carmelina is right: this is a dish to be shared between two, with kisses in between bites.
Serves 2 — Prep: 15 minutes
1 can cherries in water (NOT cherry pie filling)
4 slices good fresh-baked artisan bread
1 cup red wine
4 tsp sugar
1 tsp cinnamon
1 tsp nutmeg
1. Butter the bread slices on both sides, and fry in a skillet over medium heat, flipping once. Set aside.
2. Reduce heat to medium. Drain the cherries and add to a medium saucepan (we improvised with a wok) and add the wine plus 4 tsp sugar, and 1 tsp each cinnamon and nutmeg.
3. Cook over medium heat, stirring frequently until liquid reduces down to thick syrupy texture, adding more sugar or spices to taste.
4. Serve in a bowl with fried bread for dipping. Messy in the best possible way!
Be sure to check in on the others for some more great recipes! And as for the food bloggers who kicked in on this project – Lori, Heather, Christiane, Chelsea, Deana, and especially Theresa who was chief in helping put the whole thing together – thank you all so much!