Archive for Renaissance Food

Scullery Maids Preparing Feast for Alchemist Gift Party

Preparing the Feast for the Alchemist Gift

Renaissance Book Release Breakout Party

Sunday, Oct. 19, 1pm PST
Email for directions
Join webcam online
@alchemistgift on twitter


Sundried Tomato and Olive Polenta - Ancient Renaissance Recipe

Sundried Tomato and Olive Polenta – Ancient Renaissance Recipe

Sundried Tomato and Olive Polenta – Ancient Renaissance Recipe

By Mivashel


Serves: 6-16


16.0 slices


  1. 1

boil the vegetable broth; once boiling, stir in the polenta – let it simmer on low heat while stirring frequently for 15 minutes.

  1. 2

Remove from the heating element; stir in the crumbled feta, shredded parmesan, chopped sundried tomatoes, chopped up basil, and sliced olives.

  1. 3

Once stirred in evenly, put the mixture in a GREASED cake pan (or any circular or square shaped container of similar diameter) and spread/press down evenly.

  1. 4

let the mixture firm up in the refrigerator for a minimum of 2 hours.

  1. 5

once firm, cut the firm polenta mixtures into slices (approximately 16); coat in flour, shaking off excess.

  1. 6

fry the floured polenta in olive oil until nicely browned; then drain on paper towel.


To Make a Tarte of Spinage
Proper Newe Booke, p. 41/C11
Take Spynage and perboyle it tender, then take it up and wrynge oute the water cleane, and chop it very small, and set it uppon the fyre wyth swete butter in a frying panne and season it, and set it in a platter to coole then fyll your tart and so bake it.
20 oz spinach
1/4 lb butter
1 T sugar
1 t cinnamon
1/4 t mace
1/4 t salt
9″ pastry shell
Note: recipes for other pies in this book say “season it up with sugar and cinnamon and sweet butter” or also with mace or just with sugar and butter.
Parboil spinach 3 minutes, rinse in cold water, wring it dry. Fry 2-3 minutes in butter with spices. Cool. Fill shell and bake at 350deg. for 40 minutes.

Note: You can buy prepared pie dough and cut into small circles for tine tartes for appetizers or desserts. Each pie crust makes about 18 tartes. 2 pie crusts to a package means 36 tartes per package.

We also varied the recipe with fetta cheese for some and ricotta and egg for others.

Alchemist Gift Renaissance Book Release Breakout Party

Alchemist Gift Renaissance Book Release Breakout Party Feast

Alchemist Gift Renaissance Book Release Breakout Party Feast

Can’t attend Alchemist Gift Renaissance Book Release
Breakout Party in person?

Be there live through our webcam. Sign up at gotowebinar.
See you Oct. 19 at 1pm PST

Please register for Alchemist Gift Renaissance Book Release Breakout Party
on Oct 19, 2014 1:00 PM PDT at:

Can’t come in person?
Come to the Video Conference of the Book Release Part
and participate in all the events:

Renaissance Food
Renaissance Costumes
Reading of segments of Alchemist Gift by Mark Giglio, author
Book Signing
Tour of Mark’s home hosted by Mark
tour of Alchemist Series Art Furniture hosted by Mark
tour of Alchemist Series Paintings hosted by Mark

After registering, you will receive a confirmation email
containing information about joining the webinar.

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Alchemist Gift Book Release Party Countdown

Sorbet a Renaissance Treat

Sorbet a Renaissance Treat

The Menu is Ready Day 6

Alchemist Gift Book Release Party
Oct. 19 Sunday 1pm PST
online on Twitter & Facebook
in Southern California email for directions


Carmelized Nut Clusters (Hazelnut and Walnut)
Sundried Tomato & Olive Palenta Fritters
Spinach Tarts
Artichoke Crostini
Deviled Eggs

In Mezzo Piatto

Wine and Honey Sorbet

Zuppa Piatto

Golden Truffled Bisque w/ Pesto Crostini

Insalata Piatto

Spinach Arugala Salad w/ Fennel

Carne Piatto

Grave of Small Birds
Anise Toast (Biscotti)

Pesce Piatto

Seethed Salmon in Aspic

Piatto de Dessert

Cherry-Berry Tarts
Lemon Curd Tarts
Custard w/ Raisins and Honey


Spiced Apple Cider
Red and White Wines (pinot noir, moscoato and champagne)
Water with Lemon or Lime and Mint

Renaissance Breatkout Book Release Party Sorbet

Recipe for Wine Sorbet

We tried a recipe with honey and wine with both a cabernet and a white Italian Moscato, a little sweeter than most white wines but not too sweet. We mixed the Moscato with blended fresh strawberries and left out the honey. Pictures tomorrow on how we made it. You’ll love it. It’s easy and refreshing.


redwine sorbet

redwine sorbet

All you need is

1/3 c. honey

1c. water

2c wine

1/4c lemon juice

any type of wine will do

breadpan for sorbet

breadpan for sorbet

 We used a simple bread pan to freeze the sorbet.
but ice cube trays or any shallow pan will work.

making syrup

making syrup

 Boil the water and honey on the stovetop
Bring to a boil
Simmer for 5 minutes
Then let it cool in the fridge

redwine sorbet

redwine sorbet

Combine cooled sugar water mixture with the rest of the ingredients
wine, and lemon juice
and put it into the freezer

stir sorbet

stir sorbet

 Set your timer on your cell phone
and stir the sorbet every 30 minutes
keeping the crystals from becoming too solid




 Enjoy your wine sorbet.

It does have a kick so be aware.

You can make it with anything you like. honey or sugar. fresh fruit and wine or no wine at all.

It’s to your taste.

Also see the blog on the history of sorbet

Sorbet a Renaissance Treat

Sorbet a Renaissance Treat

Sorbet a Renaissance Treat

A History of Sorbet for our Renaissance Breakout Party

We are celebrating the Release of Mark Giglio’s novel “Alchemist Gift” on Sunday, Sept. 28 from 1pm on until we are done. You are invited to join us at our home on facebook or twitter.

We encourage you to buy the book and celebrate as well with your own Renaissance Breatout Party


You can buy a paperback or an ebook here: GetBook@


We will be enjoying sorbet as they did in Renaissance times. We will enjoy some made with wine and honey as Nero did and some without wine and some perhaps with cooked pears in wine. We are going to test it today with wine and honey. We’ll let you know how it tastes.

The French also use sorbet between courses to clear the pallet. We will be enjoying that tradition as well on Sept. 28. Come join us at our home or on Twitter or Facebook from 1pm-7pm

Food, costumes, book signing.

Here is a short history:


The Nero Connection in 1 AD

Sorbet as a frozen dessert alternative actually has a history that pre-dates ice cream by a thousand years. Nero, the Roman Emperor, during the first century A.D. positioned runners along the Appian Way. They passed buckets of snow hand over hand from the mountains to his banquet hall where it was then mixed with honey and wine.

Marco Polo brought Sorbet from Asia at the end of the 13th Century

Asian culture also has a place in history for the first frozen desserts. At the end of the 13th century, Marco Polo returned from the Far East with recipes of concoctions made from snow, juice and fruit pulp.

The habit of mixing the ice with some fruits aromas arrived to Italy passing from the far East through the Middle East, in fact the word sorbet seems to come from the arabic sharba which means fresh beverage. (…) In the mountains near Sorrento you can see the ‘ghiacciaie’ or ‘niviere’, artificial caves where they used to put the iced snow with lemons covered with ferns.

Catherine de Medici introduced Sorbet to France in 1533

Frozen desserts are believed to have been brought to France in 1533 by Catherine de Medici when she left Italy to marry the Duke of Orleans, who later became Henry 2nd. By the end of the 17th century, sorbet hit the streets of Paris and spread to England and the rest of Europe where they were enjoyed by commoners and courtiers alike. The French are responsible for the culinary tradition of using sorbet to cleanse the palate between courses.

During the renaissance the sorbet become very popular in the European courts banquets such at De Medici. (..)In the VII century the sorbets were sold in specialized shops and they were considered a very refined beverage especially in Naples and Venice. Afterwords the sorbette or ice water become more and more common between all social classes”

Today sorbet can mark the end of a meal as something special with just the right hint of culinary glamour. It has become known as a healthier frozen desert that can be enjoyed anytime. Sorbet seems to have an unlimited flavor roster. Savory sorbets such as celery, gazpacho, olive oil, garlic, and other non-traditional ingredients have become more common.

We will make ours the old fashioned way

We will put our sorbet into the freezer and stir it about every 30 minutes. You can also go modern and use an ice cream  machine




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