Pi Day recipes - Cube Roots and Tarte of Cream
Friday was Pi day (3/14, get it?) Our longtime gaming friend and his better half rislyn hosted a Pi Day party for lots of their friends on Saturday (a large approximation of pi). It was great to meet so many nifty people and game as only nerds can do. The games were as good as the company. Also, Sweetie brought his vintage Apple IIc and lots of folks played Oregon Trail. I learned two new games, "Rise of the Galaxy" (similar to Puerto Rico, with cards like Citadels) and "To Court the King" (a dice manipulation game, Yahtzee on crack).
This was a potluck, with an invitation to bring pie or a Pi-themed dish. There were pineapple wedges, key lime pie (Sweetie ate half of himself), pine nuts, pink lady apples, a couple Squared Pies, a yummy peach-strawberry pie, apple and several other fruit pies, and a cute minimalist pie (a baked plain pie crust). I did my usual potluck strategy, trying medieval-style food on unsuspecting people. Made a custard pie (tart of cream) and some "cubed roots" (roasted root vegetables, cut into cubes). There were over a dozen assorted gamer geeks, and at least one or two SCA folks I didn't know yet. Almost all the attendees are on LJ. (I haven't friended you all yet, but I recognize several people I know who are your friends or friends of friends.)
The recipes, by request...
Cubed Roots
2-3 medium beets
1 large sweet potato
4-5 large carrots
1 large Spanish onion
~2 tablespoons Olive Oil
2 shakes (~1/2 tsp?) Lemon Pepper seasoning
Chop the veggies into approximately one-inch by one-inch cubes (cubed roots). Throw into an oven-safe pan (I used a glass cake pan). Drizzle with olive oil, sprinkle with lemon pepper. Toss to coat. Roast at ~375 degrees for ~30 minutes or until veggies are tender.
Sources: My own twisted punny mind. Though I was inspired by a comment on the SCA-Cooks list (someone suggested cubing radishes). The original roasted veggies technique came from the SavingDinner.com Thanksgiving menu.
Tart of Cream
Take Creame and Egs and stir them, together, and put them into a strainer till the whay be come out, then strain it that it may be thick, season it with Ginger, Sugar, and a little Saffron, and then make your paste with flower, and dry your paste in the Oven, and then fill it, and set it into the Oven to dry, and then take it out, and cast Sugar on it, and so serve it forth.
Redaction, by Dierdre O'Bardon of the Bright Hills Cooks Guild:
1 cup of cream
½ cup of milk
4 eggs
1 cup sugar
1 teaspoon of ginger (level or heaping depending on how much ginger you like) [I used 1 heaping]
~5 strands of saffron [I used a big pinch]
1 pie crust [I used a Pillsbury graham-cracker crust]
Mix cream, milk, eggs and saffron with a whisk until well blended.
Mix ginger and sugar thoroughly.
Add ginger and sugar to the eggs, milk, saffron and cream. Mix with a whisk until well blended. Pour into a 9 inch pie crust and bake at 350 degrees for 45 to 50 minutes. [I baked it for 55 minutes until it stopped jiggle-rippling, it still was quite soft and custardy]. At least one original source is here.
I also attempted a Pie of Paris (meatloaf pie) but that didn't turn out as well. I was rushed for time due to some last-minute mundane business that interrupted just when I pre-heated the oven. *sigh* Life happens. But it was a great party! I hope to game with some of you again soon.
This was a potluck, with an invitation to bring pie or a Pi-themed dish. There were pineapple wedges, key lime pie (Sweetie ate half of himself), pine nuts, pink lady apples, a couple Squared Pies, a yummy peach-strawberry pie, apple and several other fruit pies, and a cute minimalist pie (a baked plain pie crust). I did my usual potluck strategy, trying medieval-style food on unsuspecting people. Made a custard pie (tart of cream) and some "cubed roots" (roasted root vegetables, cut into cubes). There were over a dozen assorted gamer geeks, and at least one or two SCA folks I didn't know yet. Almost all the attendees are on LJ. (I haven't friended you all yet, but I recognize several people I know who are your friends or friends of friends.)
The recipes, by request...
Cubed Roots
2-3 medium beets
1 large sweet potato
4-5 large carrots
1 large Spanish onion
~2 tablespoons Olive Oil
2 shakes (~1/2 tsp?) Lemon Pepper seasoning
Chop the veggies into approximately one-inch by one-inch cubes (cubed roots). Throw into an oven-safe pan (I used a glass cake pan). Drizzle with olive oil, sprinkle with lemon pepper. Toss to coat. Roast at ~375 degrees for ~30 minutes or until veggies are tender.
Sources: My own twisted punny mind. Though I was inspired by a comment on the SCA-Cooks list (someone suggested cubing radishes). The original roasted veggies technique came from the SavingDinner.com Thanksgiving menu.
Tart of Cream
Take Creame and Egs and stir them, together, and put them into a strainer till the whay be come out, then strain it that it may be thick, season it with Ginger, Sugar, and a little Saffron, and then make your paste with flower, and dry your paste in the Oven, and then fill it, and set it into the Oven to dry, and then take it out, and cast Sugar on it, and so serve it forth.
Redaction, by Dierdre O'Bardon of the Bright Hills Cooks Guild:
1 cup of cream
½ cup of milk
4 eggs
1 cup sugar
1 teaspoon of ginger (level or heaping depending on how much ginger you like) [I used 1 heaping]
~5 strands of saffron [I used a big pinch]
1 pie crust [I used a Pillsbury graham-cracker crust]
Mix cream, milk, eggs and saffron with a whisk until well blended.
Mix ginger and sugar thoroughly.
Add ginger and sugar to the eggs, milk, saffron and cream. Mix with a whisk until well blended. Pour into a 9 inch pie crust and bake at 350 degrees for 45 to 50 minutes. [I baked it for 55 minutes until it stopped jiggle-rippling, it still was quite soft and custardy]. At least one original source is here.
I also attempted a Pie of Paris (meatloaf pie) but that didn't turn out as well. I was rushed for time due to some last-minute mundane business that interrupted just when I pre-heated the oven. *sigh* Life happens. But it was a great party! I hope to game with some of you again soon.