Besides the Terrines, how to satiate the stomachs of twenty-odd banqueters?
The stoic winter staples: Puy Lentils, Cabbage and Bread. These, and piles of Pickles and Jellies from the shed. This finished with Baked Apples, and a variety of alcoholic fruit, again to be found in the shed-cum-pantry. A moment to rejoice in that Summer-Autumn of perpetual preserving!
Before dining: long milling over Mulled Cider. The Cider, a dream, made by a friend and sweetened slightly in its flagon with the addition of Honey. It was mulled with Quince, Allspice, Cinnamon, Cloves, Lemons.
The Lentils I failed, once again, to photograph in their steaming glory. Simply: cooked the night before with Onions softened in Butter, Garlic Cloves in their skins, Thyme, Bay Leaves, Juniper and Water, flavoured nearing the end with Balsamic Vinegar, Red Wine, some Apple/Rosemary Jelly, a touch of Soy Sauce, Salt and Pepper. They sat luxuriating in their sauce for a day, and were then heated up.
Sliced Terrine and Cabbage
The Cabbage was cooked in batches on the day, first with onions in Olive Oil, then slowly in a light, homemade Cider Vinegar, and masses of Caraway. Reheated at the last minute, laid on Cabbage leaves and topped with roast Pumpkin Seeds.
An enormous Pumpkin
The enormous Pumpkin, was chopped into big beautiful chunks, and doused in a Marinade of Olive Oil, Chilli, Demarara Sugar (for lack of Maple Syrup), and a touch of Balsamic and Soy Sauce, and French coarse Sea Salt. After about an hour of marinating it was roasted at high heat in the oven, and served hot. The idea for the recipe (minus Soy and Balsamic) came from a fortnight spent in November back ‘midst the gales on Clare Island, a recipe for Pumpkin Crisps made with Uchiki Kuri. I shall tell about the fortnight anon.
...chopped in big, beautiful chunks, sat in marinade
The Bread, all five loaves, were cooked as per the previous recipe.
Great sloshing bowls of Pickled Apples, Pickled Crabapples, Bar-Le-Duc Redcurrant Jelly and Rosemary Jelly were lain between bowls full of Butter.
Apples baked in Gin-soaked Bullace
Following on from that Baked Apples, stuffed with Figs (Norfolk Figs – oven dried) and Sultanas soaked in Quince Brandy. Cooked in a bed of Gin-soaked Bullace, these the remnants from the Bullace Gin. With those, to feed the multitude, Potted Brandy Figs, and a selection of post-Christmas chocolates of all varieties, Satsumas, and bowls of Hazelnuts and Walnuts (again from local gardens).
Oh ‘twas a feast indeed…
...breakfasting on leftovers