Meat Loaf with Almonds

  • 1 kg ground beef
  • 1 C fresh breadcrumbs
  • 4 T red wine
  • 1 t sugar
  • 1/2 C almond milk
  • 1/4 t black pepper
  • 1/8 t ground mace
  • 1/8 t ground cloves

Combine all ingredients in a bowl and shape into a loaf. Put into a deep covered casserole and bake at 350F for 1 hour. drain off fat and turn onto a serving platter.

Credits: Seven Centuries Cookbook


Pears in Red Wine

  • 2 large cans of pear halves, drained
  • 2 C red wine
  • 1/4 – 1/2 C sugar
  • 2 t cinnamon
  • 1/2 t ginger
  • 4 whole cloves
  • peel from 1/2 lemon

Cook wine and sugar until slightly thickened. Add spices and lemon peel. Simmer gently for about 15 minutes. Let pears cool in syrup. Serve with syrup and a little cream.


  • 250 g honey
  • 2 eggs (1 if not using pareils)
  • 350 g flour
  • 1 T cinnamon
  • 1 t cardemom
  • 1 t nutmeg
  • 1 t ground cloves
  • 1 t baking powder
  • 3 T apple-cinnamon sugar pareils (optional).

Mix the honey with 1 egg. In another bowl, mix the flour, cinnamon, cardemom, nutmeg, cloves, baking powder, and a pinch of salt. Add the flour mixture to the honey mixture and mix thoroughly. Knead into dough, and then wrap in cling film and refridgerate for an hour.

Preheat the oven to 200 C. Flour a work surface and roll out the dough until 1 cm thick. Cut out with cookie cutters, and place on a baking tray lined with baking paper.

If using pareils, brush the tops with the 2nd egg, beaten, and sprinkle with pareils.

Bake 10-15 until brown and cooked through.

Credits: Aller Hande

Masala Chai (Spiced Tea)

  • 3 C water
  • 2 sticks cinnamon
  • 15 cardamom pods
  • 15 whole cloves
  • 1 T chopped fresh ginger
  • 1 C milk
  • 3 T sugar
  • 3 T black tea leaves

In medium saucepan, bring water, cinnamon, cardamom, cloves, and ginger to a boil. Turn off heat, add tea, and cover pan. Let stand for three minutes. Strain tea-and-spice mixture into another saucepan. Add milk and sugar and bring to a boil. As soon as tea begins to boil, remove from heat and serve.

Credits: Cooking the Indian Way

Pear Latwergen

  • 1 C steamed pear puree (2-3 soft pears)
  • 1/2 C honey
  • 1/16 t cloves
  • 1/4 t ginger
  • 1/2 t nutmeg
  • 1 T oil

Preheat oven to 350F. Wash and core pears. Quarter them and place in a baking dish with a tight cover. If it leaks too much steam, the pears might burn; if this is your only option, you can add a little water (1/4 C) or make a paste of flour and water to seal the lid, leaving a space unfilled so air can escape. Cook pears at 350f for an hour. Remove pears from oven, cool, and puree in a food processor.

Put pears in a pot on high heat with a candy thermometer. Add the honey. Heat until 260F; this will take about 20 min. Add spices, keeping mixture at 260F, and cook for another two minutes. Remove from stove. Oil a cutting board; marble is highly recommended. Using a spatula, smooth the mixture out to 1/4-1/2″ thick. Once it has cooled, cut into pieces. Let fully cool and store.

Credits: Barony of Madrone

Gingerbread Cookies

  • 1/2 C butter
  • 1/2 C brown sugar, packed
  • 3 1/4 C flour
  • 1 t salt
  • 1 t soda
  • 1/2 t cinnamon
  • 1/2 t ginger
  • 1/8 t cloves
  • 3/4 C molasses
  • 1/4 C water (I use this to “clean out” the measuring cup after pouring the molasses)

Cream butter and sugar. Resift flour with spices. Blend into creamed mixture alternately with molasses and water. Chill one hour. Roll half the dough at a time, 1/4″ thick. Cut with floured cutters. Lift onto lightly greased cookie sheets. Refrigerate scraps of dough while roiling second portion. Bake at 350F 12 minutes or until cookies spring back when touched lightly in the center. Do not brown. Cool. Remove to wire racks. When cold, decorate with frosting and currants, etc. Make 20 men 4″ tall.

Credits: Carolyn Friedemann