How do they DO that?

David and Michael Rossi working together

Recipe to make Mead (13th Century A.D.)

//ffor to make mede

Tak .1. galoun of fyne hony and to at .4. galouns of water and hete at water til it be as lengh anne dissolue e hony in e water. thanne set hem ouer e fier & let hem boyle and ever scomme it as longe as any filthe rysith er on. and anne tak it doun of e fier and let it kole in oer vesselle til it be as kold as melk whan it komith from e koow. than tak drestis of e fynest ale or elles berme and kast in to e water & e hony. and stere al wel to gedre but ferst loke er u put y berme in. that e water with e hony be put in a fayr stonde & anne put in y berme or elles i drestis for at is best & stere wel to gedre/ and ley straw or elles clothis a bowte e vessel & a boue gif e wedir be kolde and so let it stande .3. dayes & .3. nygthis gif e wedir be kold And gif it be hoot wedir .1. day and .1. nyght is a nogh at e fulle But ever after .i. hour or .2. at e moste a say er of and gif u wilt have it swete tak it e sonere from e drestis & gif u wilt have it scharpe let it stand e lenger er with. Thanne draw it from e drestis as cler as u may in to an oer vessel clene & let it stonde .1. nyght or .2. & anne draw it in to an oer clene vessel & serve it forth // And gif u wilt make mede eglyn. tak sauge .ysope. rosmaryne. Egremoyne./ saxefrage. betayne./ centorye. lunarie/ hert-is tonge./ Tyme./ marubium album. herbe jon./ of eche of an handful gif u make .12. galouns and gif u mak lesse tak e less of herbis. and to .4. galouns of i mater .i. galoun of drestis.

If you don't speak Middle English, the note that the character "" s pronounced like "th". Therefore, "e" would be the same as "the".

Made from honey, a food dating back 14 million years by some accounts, it seems very appropriate that Meads origins, shrouded by eons of history and mystery, are uncovered in virtually every level of the development of civilization. Considering the possibility that a crude form of the drink could easily have spontaneously occurred through ingress of water and naturally occurring yeast, it could be the first alcoholic beverage to pass the lips of man.

Known by many names and as different as individual snowflakes, Mead is a global beverage. Predating both grape wine and beer, it's known in various forms on every continent on Earth. Mead is perhaps best known as the preferred drink of Vikings and Celts, beloved by re-enactors everywhere as the authentic drink of the medieval times.



Artichoke Dip

Aunt Lillian's Artichoke Dip

Blue Cheese Grapes

Bresaola with Arugula Salad in "Limoncello" Dressing


Herb Roasted Cheese Spread

Grilled Vegetables

Olives All'Ascolana
(Fried Olives)

Terrine of Lobster and Salmon with Caviar

Sauces and Relishes

Aunt Edith's Cranberry Relish


Side Dishes

Chicken Soup

Creamed Corn

Green Bean Casserole

Spinach Pies

Pizza Dough

Rice with Mushrooms

Pizza Dough (DOC)

Shirley Potatoes

Texas Caviar with Avocado

Yukon Gold Potato Gnocchi with "Truffles of the Sea" Clam Ragu and Watercress

Main Dishes

Handmade Saffron Tagliorini (Angel Hair) with Dungeness Crab Essence

La Gaufre de Lige
Another kind of Belgium Waffle

Marinated Ahi Tuna

Parmesan Chicken and Mushroom Risotto

Sage Roasted Veal Chop on Chestnut and Parsnip Stew with Porcini Mushrooms

Salmon on a Cedar Plank with White Asparagus and Blood Orange Vinaigrette


Aspic of Wild Berries in Port Essence

Deborah's Carrot Cake

Cream Puffs

Pear and Chocolate Cake with Amaretti Cookies

Zabaglione with Fresh Strawberries

Interesting Facts!

recipe  n.
A set of directions with a list of ingredients for making or preparing something, especially food.
A formula for or means to a desired end: a recipe for success.
A medical prescription.
[Latin, sing. imperative of recipere, to take, receive.]

To dress Macaroni with Parmesan Cheese

Boil four ounces of macaroni till it be quite tender and lay it on a sieve to drain. Then put it in a tossing pan with about a gill of good cream, a lump of butter rolled in flour, boil it five minutes. Pour it on a plate, lay all over it parmesan cheese toasted. Send to to the table on a water plate, for it soon goes cold."
---The Experience English Housekeeper, Elizabeth Raffald, introduction by Roy Shipperbottom [Southover Press:East Sussex] 1997 (p. 144)

Roman Macaroni

Take some flour of good quality, and mix it [with water] , and prepare a dough slightly thicker than the one for lasagne, and wrap it around a stick. Then pull out the stick and cut the dough in pieces as long as a small finger, and it will take the shape of tubes. Cook them in fat broth or in water, according to the time available, and the broth or the water should be boiling when you put them in. And if you cook them in water add some fresh butter and a little salt. As soon as they are ready pour them into the dishes with good cheese and butter and plenty of sweet spices.
Source: Italian Cookbook from early 1500's

First Page of Cookbook