Connate is a quince confection with a difference… it uses lard! Dr Monk takes a close look at this delightful, sliceable, creamy affair before inviting you to watch The Great British Quince Off.
Author Archives: Christopher Monk
New YouTube Video: Medieval Christmas Bites 2
More moreish medieval Christmas bites! These slightly decadent canapes are fairly simple to make, I promise!
Language of Cookery 8: The etymology of kuskenole
As a follow-up to my post on the kuskenole, I thought I’d share this short note about the origins of the name of this delicious pastry. Thanks go to Salma Quereshi for asking about this via Twitter… and consequently motivating me to look into it in more detail. According to Dictionnaire Étymologique de l’Ancien FrançaisContinue reading “Language of Cookery 8: The etymology of kuskenole”
The kuskenole: genesis of the Christmas mince pie
Do you know the true forerunner to the English mince pie? Dr Monk argues in favour of the Anglo-Norman Kuskenole.
New YouTube Video: Mini Flaumpeyns
Mini Flaumpeyns… ‘flame-pastries’, aka Flampointes, ‘flame-points’, these are moreishness in a morsel and perfect with Christmas bubbly!
Premium Content: Medieval Christmas Bites Booklet
An early Christmas present for my Premium Content Subscribers… Modern Medieval Christmas Bites… Three delicious recipes for the perfect medievalist Christmas party.
Premium Content: Recipe for Peerus in Confyt
Detailed written recipe for Pears in Syrup. Includes original medieval recipe with translation.
Premium Content Video: Blaunche Poudour (Revised)
Hello Premium Content Yevers! I’ve updated a video from earlier in the year.
Payne Puffe: pastry made with cream
Dr Monk finds takes a close look at Payne Puff, a medieval pastry dough that was made with cream. Post includes a modern redacted recipe (with gluten free option).
Premium Content: Ryse of Fleysche Video
Dr Monk cooks Ryse of Fleysche (based on an original recipe in Forme of Cury).
Available to Premium Content Subscribers.
MONK'S MODERN MEDIEVAL CUISINE 