Renaissance Faire Cookbook

©COPYRIGHT 2022
Table of Contents
PASTA AND PERSEVERANCE - PART IV: MISCHIGLIO 5

TORTELLETTI - 1570 BARTOLOMEO SCAPPI 8

WHITE TRUFFLES: THE AGONY AND THE ECSTASY 10

ELDERFLOWER IN THE ITALIAN RENAISSANCE 11

Cheese fritters with elderflower from Maestro Martino 11

CHERRY AND ROSE PIE FROM MAESTRO MARTINO 13

TURKEY WITH POMEGRANATE SAUCE: A RENAISSANCE RECIPE 15

SCAPPI'S BRAISED BEEF 18

TORTELLINI WITH PEAS 20

CHERRY SOPS 23

SOUR CHERRY CORIANDER ICE CREAM WITH HONEYED PINE NUTS 24

LEMON BLACK PEPPER ICE CREAM WITH HONEY FIG JAM 27

PUMPKIN TOURTE ~ A DELICIOUS RENAISSANCE CHEESECAKE PIE RECIPE 29

ZABAIONE 31

CABBAGE SALAD FROM THE FRUIT 32

A RENAISSANCE SALAD 33

CRAB WITH PISTACHIOS AND PINE NUTS 35

DRIED PLUMS WITH WINE AND GINGER–ZEST CROSTINI 37

PRAWNS IN CITRUS CREAM 39

HERB TART 41

OYSTERS ON SPINACH WITH CAPERS 43

PÂTÉ WITH DATES AND HOMEMADE NUTMEG MUSTARD 45

RENAISSANCE RICE BALLS 47

VEAL WITH GLAZED GRAPES ON SAFFRON TOAST 49

VELVET SOUP WITH GRAPES 51

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FISH BISQUE WITH CHESTNUTS AND ARTICHOKES 53

ALMOND-ORANGE BROTH 55

ENDIVE TOPPED WITH PERIWINKLES 57

CRISP FRIED BABY ARTICHOKES 59

CHICKEN AND ARTICHOKES 61

STUFFED TURKEY BREAST “FRENCH FASHION” 63

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RECIPES

4
PASTA AND PERSEVERANCE - PART IV: MISCHIGLIO
Mischiglio (mis-KEEL-yo) is a Basilicata pasta that can be found in Renaissance
documents. In the sense that barley, chickpea, and fava bean flours were used to bulk
out a small amount of durum wheat semolina, it's a reliance pasta. Mischiglio is an
abbreviation for the Italian miscuglio, which means an odd combination of things. Due
to the higher cost of semolina, only enough was used to make pasta worthy of the label.
The dough, however, would not have been shapable or held together while cooking if not
for the semolina.

INGREDIENTS (SERVES 3-4):[PASTA]

● 3/4 c semolina rimascinata

● 3/4 c barley (or flour)
● 1/3 c dried chickpeas (or flour)
● 1/3 c dried split fava beans (or flour - or more chickpea flour)
● [condiment]
● 4 whole dried sweet red peppers -peperone crusco

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● 100ml olive oil
● 9 2/3 c fresh grape tomatoes (daterini or cilegini)
● 2 cloves garlic, coarsely chopped
● 6 fresh bay leaves alloro
● 1 medium onion, chopped
● grated cacioricotta

INSTRUCTIONS

1. If you have a home mill, grind the barley, chickpeas and fava beans together. I put
the flour through the mill twice to get a finer grind.Put all of the flours together with
about 150-200ml water to make a stiff, workable dough. If it ends up too moist, work
in more semolina. Flour your work surface with semolina and knead the dough for
10 minutes. It will probably leave a layer of residue on your hands and countertop.
Use a bench scraper for the countertop. Form into a ball, cover and let it rest one
hour.Cut the dough into chunks that will be rolled out a bit thicker than a pencil.
Pinch off 2.5cm (1 inch) pieces from the pasta snake.
2. Using an instrument with a flat edge like a kitchen spatula, a bench scrapper or a
stucco spatula (putty knife?) from the hardware store, take one of the pasta bits and
drag it across your pasta board or wooden cutting board holding the edge of the
pasta so that it remains open. Careful that the pasta doesn’t stick to the board and
that you don’t press down so hard it breaks. You may have to give it a few goes before
you get the hang of it.Leave these to dry while you prepare the sauce.Hold the pasta
lightly and drag.An open stracinati type pasta

And now to the sauce:

3. Wipe the peppers with a clean dry towel. Cut each one open, remove the seeds and
flatten. Heat the olive oil in a small shallow pan. Using metal tongs, place the
peppers skin-side down in the hot oil - but be prepared to hold them down and open
because they tend to curl. Keep them submerged for the count of five and promptly
remove. They will get crisp once cooled.
4. Slice the tomatoes in half. Place a large flat skillet on a high flame and sauté half the
garlic in half the oil used for the peppers until lightly browned. Add 3 bay leaves and
place the tomatoes face down in the pan. Fry until they turn brown on the cut
surface. Set them aside in a bowl.In the same skillet, add the rest of the olive oil, bay
leaves and the chopped onions. Cook one minute and add the rest of the garlic. Sauté
on medium until softened and in the meantime, put a large pot of salted water on to
boil for the pasta.Boil the pasta until it is mostly cooked. This will take about 5
minutes depending on how thinly your mischigli came out. You will have to try one,
keeping in mind that there is a second phase to the cooking.Using a strainer, remove

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 the pasta from the pot and add it to the onion. Put the tomatoes on top of the pasta,
add a ladleful of water from the pasta and cook on medium high, tossing frequently.
Before all of the water has absorbed, add a handful of the cacioricotta and
combine.Test that the pasta is done to your liking keeping in mind that it will be
more yielding than a pasta made with pure semolina. Plate.
5. Crumble the peppers on top (one for each serving).And the final touch is the cheese

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TORTELLETTI - 1570 BARTOLOMEO SCAPPI
Like most historical recipes, this one is not without its mysterious moments. But for a
culinary historian, it calls out much in the way that restless minds are drawn to the
NYTimes crossword puzzle. It is a nut begging to be cracked.

TO PREPARE TORTELLINI WITH CAPON MEAT

Serves 10

INGREDIENTS:

● [dough]
● 4 3/4 c flour
● 1/4 c softened butter
● 2 tbsp sugar
● 2 tsp salt
● 120ml rosewater
● 120 ml warm water
● [filling]
● 1 1/3 c capon (or chicken) breast meat, cooked with skin
● 1 1/3 c beef bone marrow, baked and removed from bone
● 1 1/3 c fresh ricotta
● 2 egg yolks plus 1 whole egg slightly beaten

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● 1/3 c fine white sugar
● 1tbsp cinnamon
● 1 tsp freshly ground pepper
● 1/2 tsp ground cloves
● 1/2 tsp ground nutmeg1 good pinch saffron
● (for best flavor, use freshly ground spices)
● 1 tsp finely chopped mint
● 1 tsp finely chopped fresh marjoram
● other herbs, optional according to taste
● 1/3 c finely chopped currants or raisins
● 1 tsp salt
● 2 liters of meat broth for cooking
● [garnish]
● cinnamon sugar
● grated parmesan cheese

INSTRUCTIONS:

● Put all of the dough ingredients into a stand up mixer with a dough hook and mix
until combined.Turn the dough out onto a counter and knead by hand for 10
minutes. Wrap it in plastic and let it rest for 30 minutes.
● In whatever sort of machine you prefer, grind the chicken and bone marrow.
● Transfer to a medium bowl and add all of the other filling ingredients.
● Roll out the dough either using a pasta machine - not set at the thinnest setting - or
by hand with a mattarello and spianatoia.
● Put the filling into a pastry pouch and apply the filling to half or the dough so that it
is 2 x 3cm with 2 centimeters between each dab.
● Wrap the half of the dough without the filling around the rolling pin to assist you in
placing it over the dabs. Press between each tortello and remove the air, using a pin
if needed.
● Cut with a pasta wheel.
● Bring the broth to a boil and place the tortellini inside the pot. Do not overcrowd.
● To serve, plate the pasta, add 2-3 tablespoons of hot broth to each plate, then
sprinkle with cheese and cinnamon sugar.

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WHITE TRUFFLES: THE AGONY AND THE ECSTASY
I like to eat white truffles on Piemontese tajarin, a dialect term derived from tagliolini,
thinly sliced pasta. It combines two classic dishes that enhance the truffle experience the
best: eggs and fresh noodles. Per person, you should plan on 3/4 c of flour and 3 egg
yolks. To serve five, some people use 3 3/4 c of flour, 1 whole egg, and 12 yolks. The
yolks of Italian eggs are a deep orangey yellow and make beautiful tajarin.

INSTRUCTIONS

Combine the ingredients, knead for 10 minutes, wrap in plastic, and leave it to rest
20-30 minutes. Roll the dough out, either by hand or with whatever machine you have,
then slice the noodles very thin. Boil the pasta in salted water and prepare a skillet of
melted butter - 2 tablespoons per person. When the pasta is almost done, strain it and
put toss it in the melted butter over medium heat. Test for doneness and add a ladle of
the pasta water if needed. Plate up the pasta and cover with white truffle shavings. If you
are a heretic, you can add some parmesan cheese or a couple grinds of white pepper,
depending on the company you keep

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ELDERFLOWER IN THE ITALIAN RENAISSANCE
During the Renaissance, elderflower appears to have been a popular seasoning in the
courts of popes and cardinals in Italy. I looked through two cookbooks from the time
period for elderflower recipes: Maestro Martino's Liber de arte coquinaria (circa 1465)
and Bartolomeo Scappi's Opera dell'arte del cucinare (1570). My harvest was sizable.
Martino makes four elderflower recipes for us: a cheese fritter, an almond and rose
water fritter, a soup, and a sweet cheesecake. Scappi serves twelve different dishes,
including two omelets, two poached egg mixtures, two cheesecakes, a strawberry pie,
two pizze, and three fritters. During elderflower season, their noble kitchens must have
been bustling with activity and delicious aromas.

Cheese fritters with elderflower from Maestro Martino

After some experiments with the different elderflower recipes, I serve you my favorite:
cheese fritters with elderflower from Maestro Martino. The maestro is quite explicit in
its recipe for elderflower fritters, which is unique in its time. Although the quantities are
missing, the recipe can still be followed today. Read along with his description:

Take some good fresh cheese and a little aged cheese, and crush well, adding a bit of
sifted flour to them and the necessary amount of egg whites; likewise, a little milk and

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some sugar; and grind all these things well together, remove from the mortar, and add a
sufficient amount of elderflowers at your own discretion; they should not be crushed or
crumbled, so as not to make the mixture too clear, that is, too liquid, so that you can
form the round fritters using your hands, or in whatever shape you like, and then fry
them in good rendered lard or butter, or in good oil; and serve very hot.*

Ingredients (for 15 small fritters)

● 1 egg white
● 3/4 c of ricotta
● 3/4 c of mature cheese or Parmesan cheese
● 1/3 c of flour
● 50 ml of milk
● 2 tablespoons of sugar
● 1 cup of elderflowers* (no stems!)

* Can’t pick elderflowers? Replace the 2 tablespoons of sugar and the cup of elderflower
with 4 tablespoons of elderflower syrup.

INSTRUCTION

Beat the egg white in a bowl until stiff. Grate the cheese. In another bowl, put the ricotta,
cheese, flour, milk and sugar and mix vigorously. Lightly fold the egg white into the
mixture until it is completely absorbed and the mixture has become visibly more airy.
Finally, gently stir in the elderflowers.

Put a layer of about 2 centimeters of vegetable oil in a frying pan and heat. Take a
tablespoon of the batter and let it slip into the oil. Bake them on both sides until golden
brown and then drain them on kitchen paper. Eat them warm, sprinkled with a little
salt.

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CHERRY AND ROSE PIE FROM MAESTRO MARTINO

The cherry pie is made with dark red cherries and roses that are both chopped up. In the
recipe below I leave the cherries whole and I use rose water in stead of roses. The pie
was sprinkled at the end with rose water by the way. Martino’s cherry pie is a bit like a
clafoutis, the classic French dessert with fruits in a kind of custard. Buon appetito!

Take the blackest cherries you can find, and after you have removed the pits, grind well
in a mortar, and take some red roses that have been finely chopped with a knife, with a
little fresh cheese and a bit of good aged cheese, adding some spices, that is, cinnamon,
ginger, and a little pepper, and some sugar; and mix all these things together very well,
adding also three or four eggs as needed; and cook slowly in a pan with a crust on the
bottom. As soon as it is done, top with some sugar and some rose water.*

INGREDIENTS

Bottom

● 2 1/3 c of flour
● 2 tablespoons of sugar
● 3/4 c of cold butter
● pinch of salt
● 1 egg yolk
● 3 tablespoons of cold water

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Filling

● 1 teaspoon fresh ginger

● 2 tablespoons of Parmesan cheese
● 1 1/3 c of cherries
● 1 1/3 c of ricotta
● 2 eggs
● 1 1/3 c of sugar
● 1 level teaspoon of cinnamon
● ½ teaspoon of black pepper
● 2 teaspoons of rose water

INSTRUCTION

Bottom

● Chop the butter into small pieces. Put flour, sugar, butter and salt in a bowl and
knead into a crumbly dough. Beat the egg yolk with the water and add it. Knead until
you have a smooth dough. Roll out the dough with a rolling pin on a floured board.
Grease a baking tin with oil and line it with the dough. Prick a few holes in the
bottom. Put it in the fridge while you make the filling.Filling
● Clean and grate the ginger. Grate the Parmesan cheese. Deseed the cherries if
necessary. Put the ricotta in a bowl and stir it well until smooth. Add the eggs and
stir well. Add sugar, cinnamon, ginger, pepper and rose water and stir well. Finally
add the cherries. Put the filling in your baking tin and bake the pie in a preheated
oven at 180 degrees for 40-45 minutes. Let the pie cool completely before serving.

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TURKEY WITH POMEGRANATE SAUCE: A
RENAISSANCE RECIPE
Scappi's recipes for turkey include how to roast one, and how to make a turkey pot pie.
Turkey pot-pies became quite elaborate in the latter half of the 1500s and early 1600s,
as in this painting, Still-life with Turkey-Pie, one of the most famous paintings by Dutch
artist, Pieter Claesz. Scappi was a big fan of making birds appear as though they were
still alive and in his cookbook he describes various ways to do so with peacocks, and
suggests that turkeys can be prepared in the same way.

ROAST TURKEY WITH POMEGRANATE SAUCE

An adaptation/combination of several recipes for fowl in L'Opera di Bartolomeo Scappi

Yield 10-12

Total time 8 hours or overnight

INGREDIENTS

FOR THE BRINE

● turkey legs with pomegranate sauce

● 1 gallon water
● 1 cup kosher salt
● 1/4 cup light brown sugar
● 1 tablespoon black peppercorns
● 1 tablespoon whole cloves

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● 2 tsp nutmeg
● 3 cinnamon sticks
● zest and juice of one large orange
● 1 gallon water

INSTRUCTIONS

● Make sure to mostly thaw your turkey ahead of time. A partially thawed turkey will
be fine if you are brining it as it will continue to thaw in the brine.Combine the water,
salt, brown sugar, peppercorns, cloves, nutmeg and cinnamon in a large pot over
medium-high heat. Bring to a boil, stirring occasionally, until sugar and salt has
dissolved.
● Remove the brine from the heat and cool to room temperature. Add the orange juice
and the zest. Combine brine and additional water (using more to cover the turkey if
needed) in a container large enough to hold the turkey or in a brining bag.Remove
the giblets (set aside for gravy or stuffing). Placed thawed turkey breast side down in
the brine. Make sure the bird is fully immersed (weight it down if you need to), cover
and place in refrigerator for at least 8 hours or overnight. Turn the bird once part
way through the brining period. Remove the bird from brine and pat dry inside and
out. Discard the brine.

ROASTING THE TURKEY

● When it comes to roasting the turkey, culinary hero Alton Brown's method is one of
the best. I'm adapting it slightly here:Thawed turkey
● 2-3 carrots
● 1 fennel bulb
● 1-2 onions
● fresh rosemary
● fresh thyme

INSTRUCTION

● Remove all oven racks except for one. Set this rack in the next-to-the-lowest
position. Preheat oven to 500°.
● Loosely pack turkey with a combination of carrots, fennel, onion, rosemary and
thyme. Keep packing loose.
● Place turkey, breast side up, on a V-shaped rack set inside a large roasting pan. Cut a
piece of foil big enough to cover the turkey's breast. Mold piece to breast. Remove
foil, then grease with spray.

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● Rub butter between your hands until liberally greased (you may use disposable
gloves if desired). Rub butter into turkey. You may need to re-butter your hands a
couple times in order to get a nice, even coating.
● Place turkey in oven, neck end first and breast up. Roast turkey until nicely browned,
30–40 minutes. Apply foil to breast of turkey. Insert thermometer probe directly
through foil into deepest part of breast.
● Reduce oven temperature to 350° and return turkey to oven, foil securely in place.
Do not open oven to baste turkey. Roast until probe registers 161° for breast and 181°
for thigh, 2–2½ hours.
● Cover turkey with foil and let rest 30 minutes. Save pan drippings for gravy.
● Carve turkey.

MAKING THE POMEGRANATE SAUCE

● 3 cups of unsweetened pomegranate juice

● 1 1/2 cups dry red wine
● 3 tbsp pomegranate molasses
● fresh pomegranate seeds/arils for garnish

INSTRUCTION

Combine all ingredients except seeds in a saucepot on the stove and reduce over
medium heat by at least half, until it becomes a little syrupy. Be careful not to let it cook
so long that it begins to caramelize. Add seeds and serve with the turkey.

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SCAPPI'S BRAISED BEEF

Serves 4-6 people

INGREDIENTS

● 2 lb beef short rib

● 1 teaspoon pepper
● 1/2 teaspoon cloves
● 1 teaspoon salt
● 1 teaspoon cinnamon
● 1 teaspoon chopped fresh ginger
● 1/2 teaspoon coriander or 1/2 teaspoon fennel pollen
● 3/4 cup Madeira malmsey wine
● 1/4 cup vin cotto
● 1/4 cup rose vinegar (or 1/4 cup white wine vinegar with 2 tbsp rose water)
● 2 strips of thick-cut bacon
● 2 strips of prosciutto
● 1/2 cup of prunes, or pitted plums, cut in half
● 1/2 cup dried cherries or pitted fresh cherries

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INSTRUCTION

● Blend spices together and rub into the meat. (Skip the washing in wine and vinegar
as suggested by Scappi…today’s meats are already clean and spices will stick with no
problem).
● Place the meat in a gallon zip lock bag with the Madeira, vin cotto and rose vinegar.
Remove as much air as possible before sealing. Keep in the refrigerator for four
hours, turning several times to marinate (If you like, you could weight it down as
Scappi did, by putting a heavy iron skillet or a brick on top, but it’s not crucial to do
so—the flavors will still penetrate the meat because of the vinegar).
● Chop bacon in small pieces and cook briefly on the stovetop in an oven proof dutch
oven, just enough to release the bacon fat. Remove bacon then,
● Remove meat from marinade (which you reserve), then briefly sear the meat in the
dutch oven, a minute or so on each side, just enough to brown it.
● Slice the prosciutto into small pieces and add to the pot. Add bacon back into the pot.
Pour the marinade over the top.
● Put the lid on the dutch oven (very important) and place in a pre-heated 295° oven.
Cook for four hours.
● At the three hour mark, chop prunes and add with cherries to the sauce. Continue to
cook.
● After it has cooked for about four hours, remove dutch oven and place on stovetop.
Continue to cook down the sauce, about 30 minutes. If needed, add 1 tbsp of flour to
thicken.
● Serve the meat with the sauce.

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TORTELLINI WITH PEAS

Makes 4 servings

For the filling

INGREDIENTS

● 1 cup peas (fresh is best, frozen works too)

● 1 green onion
● 1/4 tsp nutmeg
● Pinch of cloves
● Pinch of pepper
● Pinch of cinnamon
● ¼ tsp sugar
● ½ cup ricotta

INSTRUCTIONS

● Boil peas in chicken broth or water. Drain and let cool.

● Saute onion in a little butter, let cool.Mix all ingredients in a food processor until it
forms a paste. Set aside.

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For the dough

● 1 ½ cups flour (and more as needed for rolling the dough)

● 2 tbsp water
● 1 tbsp rosewater
● ½ tbsp soft butter
● 1 ½ tbsp sugar
● 2 egg yolks

INSTRUCTION

● You can mix the ingredients together with a mixer and a dough hook, or by hand:
● On a clean counter, create a mound with the flour and then create a round well in the
center with your fingers. Carefully add the other ingredients to the well, making sure
they don’t escape the edges of the well. Use a fork to mix flour into the eggs starting
from flour at the inside and edges of the well, until a soft dough begins to form.
● Knead the dough gently with the heels of your hands, adding a little bit of flour as
needed if the dough seems sticky. Keep your surface dusted with flour to keep the
dough from sticking. Knead for 8 to 10 minutes until the dough is smooth and
elastic.Wrap the dough in plastic wrap and let it rest at room temperature for 30
minutes.
● Unwrap the dough and knead it for a minute. Cut the dough into half-you’ll roll each
half out separately. Keep remaining dough in plastic wrap until ready for use. In
general you will want to work fast so that the pasta doesn’t dry out too much.You can
use a pasta machine if you like, or roll by hand into a wide circle or square, paper
thin but not too thin so that it would tear.Cut the sheet of dough into squares 1 ½
inches by 1 ½ inches. Place a pea-sized amount of the pea mixture into the middle of
each square. Fold the square into a triangle. Press around the filling to seal (if you
are finding the pasta doesn’t stick, use a little water on the edges). Bend the triangle
around your pinky finger and press the ends together to seal. The tortellino should
look like a little crown or hat.
● Transfer to a baking sheet sprinkled with flour or covered with a clean kitchen towel
(you don’t want them to stick to the pan).Repeat with the remaining pasta dough and
filling.The pasta freezes well so if you make a big batch and want to freeze, make sure
to put the tortellini on the baking sheet into the freezer for 15 or 20 minutes, then
remove and transfer the frozen tortellini to a plastic bag for easy storage.

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To cook and serve the tortellini:

● Boil the tortellini in chicken broth or water for 3 to 5 minutes depending on if they
are fresh or frozen.
● Toss the tortellini in 2 tbsp of melted butter.Top with grated parmesan or romano
cheese. Scappi also adds a little sugar and cinnamon if you want to be more
authentic.

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CHERRY SOPS

serves 4 people

INGREDIENT

● 2 1/2 c cherries
● 1/3 liter white wine
● ½ c butter (113 g) (and more for toasting bread)
● 1/4 cup sugar

INSTRUCTION

● Loaf of Italian breadMelt 4 oz. butter in a saucepan, then add wine. Bring to a boil
(until wine has colored).Add sugar and cherries. Cook for 20-30 minutes until it's a
thick syrup, stirring occasionally. Watch to make sure it doesn't boil over
● Right before cherries are about done, fry bread slices in a skillet with butter.Pour
cherries on toasted bread and sprinkle with sugar.If you make this dish, I'd love to
know how it tasted!

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SOUR CHERRY CORIANDER ICE CREAM WITH
HONEYED PINE NUTS

`2 ½ c. sour cherries

INSTRUCTIONS

● Rinse and pit cherries.

● Place the fruit in a medium saucepan. Cover and cook over medium heat, stirring
occasionally with a spoon to help mash the fruit. When the fruit is bubbling
uncover the pot, reduce the heat to low, and simmer for 5 to 10 minutes, until the
fruit has released its juices. Continue mashing the fruit with a spoon as necessary.
● Transfer the fruit to a blender and let it cool for 10 minutes. Blend until smooth.
Pass the puree through a fine-mesh sieve.

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Honeyed Pine Nuts

INGREDIENTS

● ½ cup pine nuts

● 2 tbsp. honey

¼ tsp. sea salt

INSTRUCTION

● Combine pine nuts, honey, and salt in a small pot over medium-high heat. Cook until
nuts are golden, about 3-5 minutes.
● Spread out on a parchment-lined baking sheet. Cool completely before breaking up
the nuts.

Ice Cream Base

● 1 1/4 cups sour cherry puree

● 1/2 cup buttermilk
● 1 teaspoon lemon juice
● 1 1/2 cups milk
● 1/2 cup cream
● 3/4 cups sugar
● 1/2 cup corn syrup or glucose
● 1 tbsp plus 1 tbsp cornstarch mixed with 2 tbsp of water1 tbsp coriander 1/2 cup
honeyed pine nuts (see recipe below)

INSTRUCTION

● Whisk the cherry puree with the buttermilk in a small bowl and set aside in the
fridge.
● Put the cream, milk, glucose, sugar, and coriander in a medium saucepan, and place
it over medium-high heat. Cook, whisking occasionally until the mixture come to a
full rolling boil. Once the mixture has reached a boil, reduce the heat to a simmer.
● After a minute, add the cornstarch slurry and cook for another minute and then
remove from the heat.
● Immediately pour the dairy mixture into a metal or glass bowl. Nest the hot bowl in
an ice bath, stirring occasionally until it cools down.
● When the base is cool to the touch, mix in the cherry mixture and whisk until it is
combined. Strain it through a fine mesh sieve to remove any bits of fruit.
● Chill the base in the refrigerator for 4 hours to overnight.
● Churn the base according to your ice cream maker’s instructions.

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● Layer with honeyed pine nuts as you put the ice cream in a freezer-safe container.
Harden in the freezer for at least 6 hours.

26
LEMON BLACK PEPPER ICE CREAM WITH HONEY
FIG JAM

INGREDIENT

● 3 1/16 c. figs, stemmed and quartered

● ¼ cup honey
● 2 tbsp. sugar
● 1 tbsp. lemon juice¼ cup water

INSTRUCTION

Lemonicecream

1. Place the figs, sugar, and honey in a large sauce pan and heat over medium-high heat,
stirring to occasionally until the sugar is dissolved and the figs are juicy, about 12
minutes. Add the water and lemon juice, bring to a boil, and then reduce heat, stirring
occasionally. Simmer until the fruit is very soft and the liquid thickens, about 20
minutes.2. Put the jam into a container and let it cool at room temperature before
storing in the fridge. It can be stored for up to 3 months.

Ice Cream Base

● 1 ½ cup cream
● 2 cups milk

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● ¼ cup corn syrup or glucose
● ¾ cup sugar
● 5 large egg yolks
● 1 tbsp. + 1 tsp. cornstarch, mixed with 2 tbsp. milk
● 1 tbsp. black peppercorns, crushed
● 1 tbsp. lemon zest
● Juice of 1 lemon juice

INSTRUCTION

1. Put the cream, milk, glucose, sugar, and peppercorns in a medium saucepan, and
place it over medium-high heat. Cook, whisking occasionally, until the mixture come to
a full rolling boil, then remove the pot from heat.2. Add in the cornstarch mixture. Cook
for another minute and then remove from the heat.3. In a medium bowl, whisk the
yolks. Add about a cup of the hot dairy mixture into the yolks while whisking so the hot
milk doesn’t scramble the yolks. Pour the tempered yolks back into the pot of hot dairy.
Place the pot over medium-low heat and cook, stirring and scarping the bottom of the
pot constantly with a rubber spatula.4. When you notice the custard thickening,
immediately pour the custard into a metal or glass bowl. Nest the hot bowl into an ice
bath, stirring occasionally until it cools down. Add in the lemon zest and juice.

5. When the custard is cool to the touch, strain it through a fine mesh sieve to remove
any bits of egg yolk.6. Chill the base in the refrigerator for 4 hours to overnight.

7, Churn the base according to your ice cream machine’s instructions. Layer with the
jam as you put the ice cream in a freezer-safe container. Harden in the freezer for at
least 6 hours.

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PUMPKIN TOURTE ~ A DELICIOUS RENAISSANCE
CHEESECAKE PIE RECIPE

Crustless Pumpkin Tourte

Makes two 9” pies.

INGREDIENTS

● 2 tbsp whole milk

● 1 cup sugar
● 3 eggs
● ½ c butter, room temperature
● 1 1/16c cream cheese, softened
● ½ c. ricotta cheese
● 3 tsp cinnamon
● 2-3 tbsp fresh ginger* grated on finest grate or a microplane 15 oz. of canned
pumpkin

INSTRUCTION

● Preheat oven to 375°. Cream together milk, sugar, eggs and butter.

29
● Add in cream cheese, ricotta, pumpkin, ginger and cinnamon. Blend until smooth.
The mixture will be very liquid.
● Pour into two heavily greased 9” pie pans.
● Cook for 45-50 minutes or until a knife inserted into the center of the pies pulls
clear.
● *Note that fresh ginger is better; dried ginger lacks the punch needed to spice this
pie

30
ZABAIONE

Serves2

INGREDIENTS

● 3 egg yolks
● 3 scant tablespoons of sugar
● dry Marsala wine, or also a Tuscan Vinsanto, Madeira, Moscato, Porto or Malaga

INSTRUCTIONS

Separate egg yolks and egg white and put your yolks in a little bowl, suitable for a
bain-marie. Save an egg shell as your are going to use it as a measuring spoon.

Add sugar and marsala to the yolks. To measure Marsala pour it in a broken egg shell
and fill half of it. Whisk the ingredients until well combined, then put them in a double
boiler.

It is important not to heat the yolks abruptly, as you might find yourself with a prosaic
batch of scrambled eggs. Keep whisking the yolks over slowly simmering water until
you'll obtain a thick and smooth zabaione. it will require from 5 up to 10 minutes.

You can serve it hot or cold. If you prefer a cold version, put the bowl in a bigger bowl
with ice and water and keep stirring until cold.

31
CABBAGE SALAD FROM THE FRUIT

INGREDIENTS

● 1 small head cabbage, grated

● 3/4 cup cider or wine vinegar
● 1.5 Tbsp sugar
● 1 tsp salt (or to taste)
● 2 Tbsp olive oil

INSTRUCTION

(Note “the usual way” in almost all period salad recipes is ‘with oil and vinegar’, and
sometimes with oil, vinegar, and sugar). Remove the green outer leaves of the cabbage
and grate. Oil and salt the cabbage, mix well. Mix the vinegar and sugar, and stir into
salad. Serve.

32
A RENAISSANCE SALAD

INGREDIENTS

● 1 1/3 c of mixed radicchio and wild herbs

● ½ c of aged Pecorino Toscano PDO
● 4 anchovy fillets in oil
● 1 tablespoon of pickled capers
● 2 eggs
● Extra virgin olive oil
● Red wine vinegar
● Salt
● Freshly ground black pepper

INSTRUCTIONS

● Boil the eggs, peel them and let them cool down.
● Wash the radicchio and wild herbs, dry them well in a salad spinner and collect them
in a large bowl. Cut them in equal size pieces.
● Season the salad with the chopped anchovy fillets, the well drained capers and the
hard-boiled eggs, sliced or crumbled. Add also the diced pecorino. Season with salt
and pepper: for once, be timid with salt and black pepper as anchovies and capers

33
are already quite savoury. Drizzle with extra virgin olive oil and vinegar, toss and
serve with some bread.

34
CRAB WITH PISTACHIOS AND PINE NUTS

SERVES 4

INSTRUCTION

● ¼ cup pine nuts

● ¼ cup pistachios
● ½ c crabmeat, cleaned
● ¼ cup white wine
● ¼ teaspoon freshly grated nutmeg
● 1 large egg, beaten
● ¼ cup dried bread crumbs
● 1 tablespoon freshly squeezed lemon juice
● 2 tablespoons finely chopped flat-leaf parsley
● ⅛ teaspoon salt
● 2 blood oranges, peeled and sliced ¼ inch thick
● 1 teaspoon dark brown sugar
● 1 tablespoon unsalted butter, melted
● Asparagus spears, blanched (optional)

INSTRUCTIONS

1. Place the pine nuts and pistachios in a double layer of plastic bags and

pound them a few times with a meat mallet. (They should still be fairly

35
coarse.)

2. Combine the crabmeat, nuts, wine, nutmeg, egg, bread crumbs, lemon juice,parsley,
and salt (omit salt if canned crab is used) until well mixed.

3. Preheat the broiler. Using a cookie scoop or a tablespoon, drop about 2

tablespoons of the crab mixture at a time onto a greased baking sheet and

pat gently to form a dome shape. Broil for 6 minutes, or until light golden

at the edges.

4. Place the orange slices on a baking sheet and sprinkle with brown sugar and

butter. Broil for 1 minute, or until they just begin to brown.

5. Place 4 crab cakes in the center of each plate and arrange the orange slices

around the plate. If using, garnish with asparagus spears.

36
DRIED PLUMS WITH WINE AND GINGER–ZEST
CROSTINI

SERVES 8 TO 10

The striking contrast of the ginger and lemon zest against the dark purple plums makes
this unusual appetizer both beautiful and delicious.

INGREDIENTS

● 1 cup red wine

● 2 tablespoons sugar
● ½ c pitted dried plums
● 1 2-inch cinnamon stick
● 1 loaf French baguette bread
● 2 tablespoons extra-virgin olive oil

Salt

37
● 2 tablespoons finely julienned fresh ginger
● Zest of ½ lemon

INSTRUCTION

1. Place the wine, sugar, dried plums, and cinnamon stick in a nonreactive

saucepan. Simmer over medium heat for 30 minutes, or until the mixture is

thickened. Remove the cinnamon stick and mash the dried plums with a

fork.

2. Preheat the broiler. Cut the baguette into ¼-inch-thick slices and place on a

baking sheet. Brush the slices with the olive oil and sprinkle lightly with

salt. Toast under the broiler for 3 to 5 minutes, or until light golden brown.

3. Spread 1 tablespoon of the warm plum mixture on each toasted bread slice

and sprinkle with the ginger and lemon zest.

38
PRAWNS IN CITRUS CREAM

SERVES 4

INGREDIENTS

● 1 lemon
● 1 orange
● 2 tablespoons whole-wheat flour
● Salt and freshly milled black pepper
● 2 tablespoons canola oil
● 4 medium-large oysters, shelled
● 1 teaspoon butter, unsalted
● 12 prawns (or shrimp), peeled and deveined
● ¼ cup cream
● 4 bay leaves

INSTRUCTION

39
1. Zest the lemon and set aside the zest. Remove the remaining white pith and

cut the lemon into ¼-inch-thick slices.

2. Zest the orange and set aside the zest. Remove the remaining white pith and

cut the orange into ¼-inch-thick slices.

3. Place the flour in a small bowl and season with salt and pepper. Heat the oil

in a small sauté pan over medium heat. Dredge the oysters in the flour and

cook for 2 minutes on each side, or until golden brown. Remove from the

pan and drain on paper towels. Wipe out the pan. Melt the butter in the pan,

add the prawns, and cook for 3 minutes on each side, or until pink and firm.

Add the lemon zest, orange zest, and cream and cook until just warm.

4. Place shrimp in the center of a serving platter and arrange the oysters around

them. Spoon the sauce over the shrimp and oysters. Alternate the orange

and lemon slices with the bay leaves around the outside of the serving

platter.

40
HERB TART

SERVES 6

INGREDIENTS

● ½ recipe of Renaissance Dough

● 2 medium onions, finely chopped
● 2 tablespoons extra-virgin olive oil
● 1½ tablespoons minced fresh ginger
● 1 garlic clove, minced
● 1½ pounds assorted baby greens, finely chopped (such as beet leaves,
● spinach, and endive)
● 1 cup finely chopped assorted herbs (such as flat-leaf parsley, mint, thyme,
● and basil)
● 1 cup grated semisoft cheese
● 1 large egg, beaten
● ½ cup currants
● 1 teaspoon sugar
● Salt and freshly milled black pepper

INSTRUCTION

1. Roll out the Renaissance Dough ⅛ inch thick on a floured work surface.

41
Press the dough into a 9-inch pie pan. Refrigerate the piecrust for 20

minutes.

2. Preheat the oven to 375°F. Bake the crust for 5 minutes.

3. Place the onions and olive oil in a large sauté pan and cook over low heat

for 10 minutes. Add the ginger and garlic and cook for 1 minute. Raise the

burner to high heat, add the greens and herbs, and cook for 1 minute, or

until just wilted. Remove the pan from the heat, add the cheese, egg,

currants, and sugar, and mix well. Season to taste with salt and pepper.

Pour the mixture into the pie shell and bake for 30 minutes, or until the

crust is golden brown.

42
OYSTERS ON SPINACH WITH CAPERS

INGREDIENTS

● 1 loaf French baguette bread, cut in ½-inch-thick slices

● 1 tablespoon extra-virgin olive oil
● 3 sprigs of flat-leaf parsley
● 2 endive leaves
● 3 sprigs of mint
● 2 tablespoons butter
● 12 large oysters, shelled, liquid reserved
● 2 tablespoons small capers, rinsed and drained
● ¼ teaspoon ground mace
● ¼ teaspoon ground marjoram
● ¼ teaspoon dried thyme
● ¼ teaspoon salt
● 1 1/2 ounces baby spinach
● 2 lemons, thinly sliced

INSTRUCTIONS

1. Preheat the broiler. Brush the bread slices with the olive oil and broil for 2 to 3
minutes, or until lightly browned.

2. Tie together the parsley, endive, and mint with kitchen string. Melt the butter in a
frying pan over medium heat. Add the oysters, the reserved oyster liquid, the capers,
mace, marjoram, thyme, salt, and the herb bundle to the pan. Cover and cook for 1

43
minute. Turn over the oysters and cook for 1 minute. Remove the oysters from the pan
with a slotted spoon and place in a warm dish. Add the spinach to the pan, cover, and
cook for 1 minute, or until just wilted. Remove and discard the herb bundle.

3. Place a heaping tablespoon of spinach in the center of each plate and top with 3
oysters. Spoon the caper sauce over the oysters and arrange the lemon slices around the
plate. Serve the French bread slices on the side.

44
PÂTÉ WITH DATES AND HOMEMADE NUTMEG
MUSTARD

SERVES 4

INSTRUCTION

● 1 ¾ c veal liver, thinly sliced

● ½ cup milk
● ½ c pancetta, finely chopped
● 3 large shallots, minced
● ¼ cup cream
● 2 tablespoons butter, at room temperature
● ¼ teaspoon salt
● ¼ cup currants
● 6 dates, pitted and diced
● 2 teaspoons dried mustard
● ½ teaspoon freshly ground nutmeg
● 1 tablespoon honey
● 2 tablespoons sugar
● 1 tablespoon white wine
● 1 tablespoon white wine vinegar
● 1 loaf French baguette bread, thinly sliced
● 2 tablespoons extra-virgin olive oil

45
INSTRUCTION

1. Soak the liver in the milk overnight.

2. Cook the pancetta in a large sauté pan over medium-low heat for 5 minutes,

or until some of the fat is released. Add the shallots and cook over low heat

for 4 minutes. Add the drained liver and cook for 2 to 3 minutes, or until

the liver is still a little pink inside. Remove the pan from the heat and cool

to room temperature.

3. Place the liver mixture in a food processor and purée until it forms a smooth

paste. Add the cream, butter, salt, currants, and dates and purée until

smooth. Place the mixture in individual ramekins and refrigerate until ready

to serve.

4. Combine the mustard, nutmeg, honey, sugar, white wine, and vinegar in a

small bowl.

5. Preheat the broiler. Place the bread slices on a baking sheet and brush with

the olive oil. Toast the bread under the broiler for 3 to 5 minutes, or until

light golden brown.

6. Place a ramekin of pâté on each plate. Place a dollop of mustard alongside

the ramekin and arrange the toasted bread around the plate.

46
RENAISSANCE RICE BALLS

SERVES 10 (APPROXIMATELY 36 RICE BALLS)

INGREDIENTS

● 1 pound Italian rice (such as arborio)

● ⅓ cup cream
● 1 large egg, beaten
● 1 cup grated caciocavallo cheese
● 2 tablespoons sugar
● Yellow food coloring (optional)
● Purple food coloring (optional)
● ½ cup flour or dried bread crumbs
● ¾ cup vegetable oil

INSTRUCTION

1. Cook the rice according to the package directions. Combine the cooked rice,

cream, egg, cheese, and sugar in a large bowl. Cover and refrigerate until

thoroughly chilled, or up to 2 days.

47
2. If desired, divide the rice into 3 equal portions. Using the food coloring,

color 1 portion bright yellow, 1 portion purple, and leave the remaining

portion white.

3. Form each of the portions of rice into 1-inch-diameter balls.

4. Place the flour or bread crumbs on a flat plate. Heat 3 to 4 tablespoons of oil

in a skillet over medium-high heat. Lightly roll 1 color of the rice balls in

the flour or bread crumbs. Cook, turning occasionally, until completely

browned on all sides. Remove the rice balls from the pan and drain on

paper towels. Discard the oil in the pan, wipe it clean, and repeat the

process with the remaining rice

48
VEAL WITH GLAZED GRAPES ON SAFFRON TOAST

SERVES 4

INGREDIENTS

● 2½ cups dessert wine

● 2 tablespoons extra-virgin olive oil
● Pinch of saffron
● 8 ounces ground veal
● 2 tablespoons minced onion
● 2 tablespoons dried bread crumbs
● 2 teaspoons chopped flat-leaf parsley
● 1 large egg yolk
● Salt and freshly milled black pepper
● 16 ¼-inch-thick slices French baguette bread
● ½ cup grapes, quartered (green, red, or black)

INSTRUCTION

1. Place the wine in a small saucepan and simmer over medium-low heat for 1

hour, or until reduced to about ¼ cup. Set aside.

2. Combine the olive oil and saffron in a small bowl and let it steep for 30

49
minutes.

3. Place the veal, onion, bread crumbs, parsley, and egg yolk in a small bowl.

Season with salt and pepper and mix until combined. Divide the mixture

into 16 portions and roll into balls. Form each ball into an oval patty about

¼ inch thick. Cook the patties in a large nonstick sauté pan over mediumlow heat for 2
to 3 minutes on each side, or until done.

4. Preheat the oven to 350°F. Place the bread slices on a baking sheet and

brush with the saffron mixture. Bake for 8 to 10 minutes, or until light

golden brown.

5. Place 4 slices of bread in the center of each plate. Add the grapes to the

reduced wine and stir until coated. Dip each of the veal patties into the

glaze and place one on each of the bread slices. Arrange the grape quarters

on top of the veal and drizzle with the remaining glaze.

50
VELVET SOUP WITH GRAPES

SERVES 4

INGREDIENTS

● 8 green grapes, quartered

● 8 black grapes, quartered
● 8 ounces cooked chicken (or lamb), shredded
● 4 large egg yolks
● 2 cups Renaissance Stock
● 2 tablespoons verjuice (available at gourmet grocers, verjuice is a light
● vinegar made from unripened grapes, or use any fruit vinegar)
● ¼ teaspoon dried savory
● ¼ teaspoon dried thyme
● ¼ teaspoon dried rosemary
● ¼ teaspoon dried marjoram
● 2 tablespoons cold butter, cut into 8 cubes

INSTRUCTION

1. Combine the green and black grapes and the meat in a small bowl. Let stand

for 1 hour or heat for 1 to 2 minutes in a small saucepan to bring to room

temperature.

2. Whisk 1 egg yolk and ½ cup of the Renaissance Stock in a double boiler

over gently boiling water until creamy. Add another egg yolk and ½ cup of

51
stock and whisk until creamy. Repeat until all stock and egg yolks are used

and the soup is warm. Whisk in the verjuice, savory, thyme, rosemary, and

marjoram. Whisk in the butter and remove from the heat. Do not allow the

soup to boil, or it will curdle.

3. Ladle the soup into 4 bowls. Arrange the chicken and grapes in the center of each bow

52
FISH BISQUE WITH CHESTNUTS AND ARTICHOKES

SERVES 6

INGREDIENT

● a standard ingredient in soups and stews.

● 2 onions, minced
● 2 celery stalks, minced
● 1 tablespoon extra-virgin olive oil
● 1 tablespoon butter
● 1 cup white wine
● One 8-ounce sea bass fillet, cut into 1-inch cubes
● One 8-ounce cod fillet, cut into 1-inch cubes
● ⅛ teaspoon dried thyme
● ⅛ teaspoon dried savory
● ⅛ teaspoon dried marjoram
● ⅛ teaspoon dried rosemary
● 2 whole bay leaves
● 1 cup finely chopped assorted fresh greens (such as flat-leaf parsley, baby
● spinach, or endive)
● 1 cup blanched chestnuts, diced

53
● 4 artichoke bottoms, cooked and diced
● 4 prawns, shell on
● ¼ cup coarsely chopped pistachios, lightly toasted

INSTRUCTION

1. Sauté the onions and celery in the olive oil and butter in a large saucepan

over low heat for 10 minutes. Add 3 cups of water and the wine and bring

to a boil. Add the sea bass, cod, thyme, savory, marjoram, rosemary, bay

leaves, greens, chestnuts, and artichoke bottoms and reduce the heat to

medium-low. Simmer for 10 minutes, stirring every 2 or 3 minutes to help

break apart the fish. Add the prawns and simmer for 5 minutes. Remove the

prawns, peel, and finely dice.

2. Ladle the soup into the bowls and top with the diced prawns. Sprinkle the

chopped pistachios over the soup and serve immediately

54
ALMOND-ORANGE BROTH

SERVES 4

INGREDIENT

● 1 quart Renaissance Stock

● ¼ teaspoon dried rosemary
● ¼ teaspoon dried thyme
● ¼ teaspoon dried hyssop
● ¼ teaspoon dried marjoram
● ½ teaspoon ground mace
● ½ teaspoon ground ginger
● 1 tablespoon sugar
● ½ cup finely ground blanched almonds
● 1 teaspoon rose water
● ½ cup freshly squeezed orange juice
● Zest of 1 orange
● ¼ cup sliced almonds

INSTRUCTIONS

1. Combine the Renaissance Stock, rosemary, thyme, hyssop, marjoram, mace,

55
ginger, sugar, and ground almonds in a saucepan and simmer for 20

minutes. Remove from the heat and add the rose water and orange juice.

Purée until smooth. Warm the soup just prior to serving.

2. Ladle the soup into 4 bowls and top with the orange zest and sliced almonds

place on a serving platter, and sprinkle with the chive flower

56
ENDIVE TOPPED WITH PERIWINKLES

SERVES 6

INGREDIENTS

¾ cup extra-virgin olive oil

¼ cup honey vinegar (or any sweet vinegar)

3 tablespoons honey

Salt and freshly milled black pepper

3 heads of endive

½ cup periwinkles or other edible flowers

INSTRUCTION

1. Whisk together the olive oil, vinegar, and honey in a small bowl and season

57
to taste with salt and pepper.

2. Cut the endive into thin slices, removing the tough inner core, and toss with

the vinaigrette.

3. Place some of the endive in the center of each plate and top with the

flowers.

58
CRISP FRIED BABY ARTICHOKES

SERVES 4

INGREDIENTS

8 baby artichokes

2 tablespoons freshly squeezed lemon juice

¼ cup extra-virgin olive oil

Salt and freshly milled black pepper

1 tablespoon verjuice

Zest of 1 orange

8 to 10 fresh mint leaves, finely chopped

INSTRUCTIONS

1. Remove any tough outer leaves from the artichokes and cut off the thorny

tops. Cut each artichoke in half and sprinkle with a little of the lemon juice

to prevent darkening. Wrap each artichoke in a clean cloth. Using a meat

mallet, or the flat part of a small frying pan, lightly pound the artichokes to

59
flatten them slightly.

2. Heat the olive oil in a sauté pan over high heat for 1 to 2 minutes, or until it

gets slightly smoky. Place the artichokes in the pan and cook for 3 to 4

minutes on each side, or until golden brown and the edges are crispy.

3. Arrange the artichokes in the center of a serving platter and season to taste with salt
and pepper. Drizzle the verjuice on the artichokes and sprinkle with the orange zest and
mint.

60
CHICKEN AND ARTICHOKES

SERVES 6
INGREDIENTS
● 3 tablespoons extra-virgin olive oil
● 1 chicken, cut into 8 pieces (about 4 pounds)
● ½ cup whole-wheat flour
● ¼ cup Renaissance Stock
● ¾ cup white wine
● 1 lemon, unpeeled, diced, seeds removed
● ¼ teaspoon ground mace
● 6 dates, pitted and chopped
● 1 tablespoon brown sugar
● 1 teaspoon salt
● 5 to 6 artichoke bottoms, cleaned, parboiled

INSTRUCTIONS
Heat the olive oil in a large sauté pan over medium-high heat. Dredge the
chicken pieces in the flour and brown the chicken on all sides. Remove the
chicken from the pan and add the Renaissance Stock, wine, lemon, mace,

61
dates, brown sugar, and salt. Bring to a boil and add the chicken and
artichokes. Reduce heat to medium, cover, and simmer for 30 minutes.
Turn over the chicken and cook for 15 minutes, or until the chicken is fork
tender.

62
STUFFED TURKEY BREAST “FRENCH FASHION”

SERVES 8
INGREDIENTS
1 turkey breast, boned (about 3 pounds)
Salt and freshly milled black pepper
5 minced shallots
8 ounces prosciutto, minced
3 tablespoons butter, melted
2 tablespoons extra-virgin olive oil
750 milliliters white wine
1 quart Renaissance Stock
3 bay leaves
3 sprigs of rosemary
6 whole cloves
2 mace blades
2 tablespoons whole black peppercorns

INSTRUCTIONS
1. Starting from the meat side, cut a vertical slit into each half of the turkey
breast, being careful not to cut through to the skin. Season both sides of the
turkey breast with salt and pepper. Combine the shallots, prosciutto, and
butter and spread one quarter of the mixture into each of the slits. Spread
the remaining shallot mixture on the meat side of one of the breast halves
and top with the other half of the turkey breast. Wrap the turkey in
cheesecloth to keep the skin in place and the stuffing inside and tie securely

63
 with kitchen string.
2. Heat the olive oil in a large skillet and cook the turkey for 20 minutes, or
until very brown on all sides.
3. Place the wine in a pot large enough to hold the turkey and bring to a boil.
Add the Renaissance Stock, bay leaves, rosemary, cloves, mace, and
peppercorns, reduce heat to very low, and add the turkey breast. Cover and
simmer for 1 hour. Remove the turkey from the liquid and let cool.
Refrigerate until ready to serve.
4. Slice the turkey and serve on a platter with bowls of assorted mustards
.

64