€

-IN northern Europe in
“the Middle Ages wine,
§ cider and ale were often
| “mulled”, warmed and
touched up with spices,
as a kind of human anti-
«freeze; something to
keep the blood circulat-
fing during bone-chilling
winters before central
cating.
lulled punches have
njoyed something of a renais-
sance in popularity as aprés-ski
drinks and are the traditional
warm-up served to carolers

iB

¢ remaining flour to
ke smooth and thick but-
a ter, : aan

‘Add the rest of the flour to
‘a
holds its

Take time t

dough — that just

“Jost skill in many
_ commercial kitchens.

John Moore

WINE SPOTS

who may come singing to

your door during the holidays.
Keeping a pot of warm

spiced wine on the stove on

the off chance friends who

know all the verses to “Good

King Wenceslaus” will tarn up

is impractical, but here’s an

e@e@°6e
Challah is a traditional
Jewish sweet yeast bread.

- When braided and baked

golden, it is a wonderful and
attractive addition to the holi-
day tables

.. Practice the braiding a few
times: it is slowly becoming a
home and

6 Tbsp. fine olive oil
6 ges (room temperature)

Method: Follow the same
method used to make the
stollen.

Combine sugar, salt, yeast
and 2.c. of flour.

oar Heat water and oil until

. Mix liquid to flour and

-* and let rise covered until dou-

ble in ‘size. a
isi ig of.

. The rising or
the dough should happen in a

.: _ When completed, punch

.” down dough and divide the

erving.:

Restaurants Right

, Manufacturers of Danish Salami, Rolle Polse, Paté, Medister, etc.
“FRESH MEAT « DELICATESSEN « IMPORTED CHEESE
Ganned Fieh imported from Denmark - Candies ~ Remoulade

. Fed Onions ~ Candles - Makroner - Tarteletter ~ Danish Delicacy, etc.

10% OFF
i ALL IMPORTS

SF Woy 15-Oeu 31°98

1 NEES

the oi,

authentic medieval recipe for
spiced wine called “Ypocras”
you can keep in a bortle or
decanter and warm up or serve
at room temperature much
like and Italian “vin santo”.

« Take % cup ground cinna-
mon, 2 tsp. ground ginger, 4
tsp. each cardamom, mace,
cloves & nutmeg. (Toss in a
pinc!: of white pepper, caraway
seed, marjoram, and spikenard
or galingale if you can find
them.)

© Mix together with a litde red
wine.

© Put 1% cups sugar in a large
pot, stir in two litres of inex-

dough into three equal parts.
Cut each piece into three.

Roll these into about 14-
16 inch long repe shapes. _
Place these side by side. Pinch
the three ends away from you.
Braid with the traditional
movement. Repeat this proce-
dure with the second dough
part. For the third part, cut it
into six pieces and make the
16-inch rope pieces.

Prepare two thinner braid-
ed strands using the 2x3 rope
shapes. Place on top of the
larger loaves.

Position the loaves on a
buttered baking sheet and let
rise for about one hour.

Preheat oven to about 375°
F. Brush the loaves carefully
with the whisked 2 yolks.
Brush well.

_ Bake until hollow when
tapped — about 30 minutes.

Cool on wire racks.

Serve with your favorite
cup of tea and for a change
place a sprig of fresh mint into

- The aroma and taste of the
Holy Land has just arrived for
the Holidays. -

’ Happy Cooking!

gsestions on any
topic to: “A Chefin
Kitchen,” PO. Box 18627,

Delve, British Columbia, V4K

497, o fax to (604) 943-8741. °

Brandy tray §
~KitchenAlid&’
PORTABLE APPLIANCES

[y) COLONY

1075 Roosevell Cresent
North Vancouver

(2 blocks behind Avaion Hotel}
‘Open Daily Fri. 9-9; Sun 12-4

985-8738:
S dara ty Area @

hack in vegue

pensive red wine, stir in spice
and hear gently (do NOT beil)
unt! sugar is dissolved.

« Allow to settle for 20 min-
utes and and strain through a
cofice filter once or twice to
remove dregs.

© Bottle and serve with candies,
nuts and fruitcakes.

This recipe comes from a
wonderful cookbook called
Pleyn Delit: Medieval Cookery
For Modern Cooks (University
of Toronto Press) $17.95, a
collection of translated and
updated medieval recipes that
is as much fun to read as to
cook from.

o savor siollen

Wednesday, December 11, 1996 — North Shore News — 27

| Looking for controversy?
| READ DOUG COLLINS
FRET cre Wedneday & Send

Gitastocat

Se

=

Enjoy our Festive Special: A Quarter Chicke
with your choice of side dish, dressed tip

~chickeneribs”

Aways So Goon For So LifTLe.®
* VICTORIA © BURNABY (2) © NORTH VANCOUVER
e SURREY e CLEARBROOK « KELOWNA

2 Reg. ‘TAM, Cara Operations Limited

>i kup, Swiss Chalet Gift Ce

oe