Sweet Jack Falstaff Custard: An Elizabethan Cookbook

But for sweet Jack Falstaff…banish plump Jack, and banish all the world. – Henry IV Part I

This is the final recipe in my Elizabethan cookbook series. It seems fitting that the last recipe be the one that inspired the whole project. We had just read Henry IV Part I in my Shakespeare class. Falstaff’s favorite drink in the whole world is sack, which is a type of wine. I was driving home and thought about adding booze to a custard for a more flavorful dessert. I remembered the quote from above and thought, “Sweet Jack…..DANIELS.” And thus, the inspiration for this recipe was born.

Most of the other recipes in the cookbook were adapted from other recipes I’d found, or were adaptations of recipes from Shakespeare’s time. This was the one recipe that I created completely on my own. I did watch a few tutorials for making custard on YouTube while doing my research, but this recipe is 100% mine.

Sweet Jack Falstaff Custard

Serves 4

2 cup unsweetened almond milk

3 Tbsp corn starch

1 ½ oz Jack Daniels Honey Whiskey (or 1 sample bottle)

1 tsp vanilla

1 cinnamon stick

3 egg yolks

½ cup sugar

Ground cinnamon

In a small saucepan, combine almond milk, whiskey, vanilla, and cinnamon stick. Bring to a boil and then reduce heat to low. Whisk in corn starch and simmer 10 minutes, stirring occasionally. Turn off heat and let it cool another 5 minutes. Remove cinnamon stick and discard. Combine egg yolks and sugar in a large bowl. Once milk mixture has cooled, add to egg mixture slowly, whisking to combine thoroughly. Pass mixture through a strainer and discard any cooked egg chunks. Spoon mixture evenly into 4 ramekins and top with ground cinnamon. Can be served either hot or cold – either serve immediately, or place in fridge until chilled.

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Shrewsbury Cakes: An Elizabethan Cookbook

Dost thou think, because thou art virtuous, there shall be no more cakes and ale? – Twelfth Night

 

Shrewsbury Cakes

Recipe adapted from original 1808 recipe.

3 ½ cup flour

1 ½ cup sugar

2 eggs

½ tsp nutmeg

½ tsp cinnamon

1 ½ cup butter

Dash rosewater

Pinch of salt

Preheat oven to 350 degrees.

Cut sugar and butter together. Add in rosewater and eggs and beat until smooth. Mix flour, nutmeg, salt, and cinnamon in a separate bowl. Slowly add in to wet ingredients until it forms a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out dough on a floured surface to ¼” thick. Cut with cookie cutters or a pastry cutter.

Bake for 15-20 minutes and transfer to a cooling rack.

10 Weekly Goals

 

Now that I’m out of school, I’m finding myself with so much extra time on my hands. I don’t know about you, but I don’t do so well with lots of unstructured free time. I need to feel productive – not maxed out on busyness 24/7, but still able to feel accomplished at the end of the day.

For the last few months, I’ve been attempting to form a habit of making 10 weekly goals (following the model of Crystal at MoneySavingMom). For extra accountability, I want to start sharing my weekly goals on this blog. I don’t expect to hit every goal every week. My focus is on progress, not perfection.

One major goal I’m slowly chipping away at is getting through my extensive library of free ebook downloads. The majority of them are cookbooks, so I don’t expect those to take a lot of time. I’m choosing a few random ones to read through each week.

Last week’s goals:

Marriage/Homemaking Goals:

  1. Write a love note to Spencer
  2. Declutter pantry
  3. Rearrange living room
  4. Organize/file papers
  5. Meal planning

Personal Goals:

  1. Finish reading Deuteronomy
  2. Drink 8 glasses of water daily (I did this two days.)
  3. Walk 3x

Financial/Hobby Goals:

  1. Blog 1 Shakespeare recipe
  2. Read Eat that Frog

 

I’m still working on getting into the habit of drinking more water (she writes as she finishes off glass #1 for the day). Otherwise, I feel pretty good about getting the rest of my goals accomplished.

 

This week’s goals:

Marriage/Homemaking Goals:

  1. Write a love note to Spencer
  2. Read A Faith Full Marriage: Building a Lifetime Love on Biblical Principles
  3. Rearrange living room, reorganize board games
  4. Declutter kitchen cabinets, cart, & cubbies
  5. Establish a daily cleaning routine

Personal Goals:

  1. Read Joshua and Judges
  2. Drink 8 glasses of water daily (I did this two days.)
  3. Walk 3x

Financial/Hobby Goals:

  1. Blog 2 Shakespeare recipes and Weekly Goals
  2. Read Amazing Coconut Oil, Healthy Snacks For Kids: Step-By-Step Easy And Delicious Snack Recipes, Detox Your Finances, and 47 Ways to Make $100 in a Day

Grilled Cornish Hens: An Elizabethan Cookbook

Some pigeons, Davy, a couple of short-legg’d hens…tell William cook. – Henry IV Part II

Chicken was a popular food in Shakespeare’s time, but they weren’t tripped out on growth hormones like they are today. They would have been small, so I chose Cornish hens. I love roasted Cornish hens stuffed with Rice-a-Roni. It’s a classic in my family. For this recipe, I wanted to try something different. Grilled Cornish hens! You could definitely stuff the hens if you wanted, but that will increase the cooking time.

Grilled Cornish Hens

Serves 2

2 Cornish game hens, giblets removed

¼ cup butter, softened

1/4 cup loosely packed brown sugar

1/2 tsp paprika

1/2 tsp allspice

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

1/2 tsp crushed red pepper flakes

Mix together brown sugar, paprika, allspice, garlic powder, salt, pepper, and crushed red pepper flakes, set aside. Working from the cavity end of each hen, run your fingers between the skin and flesh of the breasts and legs to loosen the skin without tearing. Push half of the butter under the skin and massage from the outside to spread the butter evenly over the breasts and legs. Spread the remaining butter over the entire surface of the hens. Rub seasoning mixture over the skin evenly.

Grill over indirect high heat (450° to 550°F) until the juices run clear and the meat is no longer pink at the bone, 55 to 75 minutes. Remove the hens from the grill and let them rest for about 5 minutes.

Serve warm (possibly with stuffed artichokes?).

Much Ado about Stuffed Artichokes: An Elizabethan Cookbook

A lord to a lord, a man to a man; stuffed with all honourable virtues. – Much Ado about Nothing

 

This was my absolute favorite recipe from the entire book. Artichokes are, hands down, my favorite vegetable. I love them on pizza, in dips, or even just steamed and dipped in melty butter. This recipe is a multi-step process. Even though it’s labor  and time intensive, it’s totally worth it.

 

Much Ado about Stuffed Artichokes

Recipe adapted from How Sweet It Is.

Serves 2

2 artichokes

2 Tbsp olive oil

1/4 cup butter

1/2 cup panko bread crumbs

2 peeled garlic cloves, chopped

1/4 cup freshly grated Parmesan cheese (I got a Parmesan Gouda blend from Trader Joe’s. It was divine.)

Salt & pepper to taste

Preheat oven to 375. Rinse artichokes. Remove stems and cut off the top 1/2-1 inch of artichoke. Trim remaining leaf tips if sharp. Scoop out the fuzzy insides (this takes a bit of muscle, especially when the artichokes are raw). Place upside down on a vegetable steamer in a large pot and fill with water to an inch above the steamer. Steam for 20 minutes.

Remove artichokes from pot. Let drain upside down for 10 minutes.

In a large skillet, heat 1 tablespoon of olive oil and 1/8 cup butter. Add chopped garlic, bread crumbs, salt, and pepper. Stir until mixture comes together. It will most likely be dry, so add the remaining oil and butter. Add in the cheese and stir until lightly golden brown.

Gently pull apart artichoke leaves and generously spoon breadcrumb mixture evenly inside. Make sure to get the leaves on the side as well.

Place artichokes in a baking dish and add 1 inch of water to the bottom.

Bake for 15 minutes uncovered. Place foil over the artichokes and bake another 25 minutes. Serve with melted butter.

Copywright 2013 Scot Woodman Photography

Copywright 2013 Scot Woodman Photography