Honey and Egg Loaf with Sweet Wine Syrup
Ingredients: Preparation: 2. In a bowl, mash the egg yolks to a smooth paste. Stir the boiled honey and
pepper into the paste, blending thoroughly. Stir in the bread crumbs, kneading
the mixture by hand.
3. Scrape the mixture into a lightly oiled mold or bowl. Refrigerate, and
turn out for serving.
4. To make the syrup, in a bowl, stir together wine, honey and spices. Pour
the syrup over the Leche Lumbarde before serving, or serve along side.
Serves four to six.
NOTES ON THE RECIPE: Submitted by JohnJoyTree
Apple Pecan Bread
Ingredients: Preparation: Submitted by JohnJoyTree
½ C honey
8 hard-boiled egg yolks
1½ C white bread crumbs
1/8 tsp black pepper
SYRUP:
½ C wine
2 tsp honey
1/8 tsp
each powdered ginger and cinnamon
1. In a saucepan, over medium heat, bring honey to boil, reduce heat,
and simmer, stirring frequently, for twenty minutes, until honey starts to
thicken.
This is a dish similar to medieval
gingerbread.
1/2 cup butter or margarine
1 cup sugar
2 eggs
2 Tbs.
milk
1 tsp. vanilla extract
2 cups flour
1 tsp. double-acting baking
powder
1 tsp. baking soda
1 cup chopped apples
1/2 cup chopped
pecans
Preheat oven to 350º F. Grease a 9 x 5 inch loaf pan; set aside. In a
large mixing bowl cream butter or margarine and sugar until light and fluffy.
Beat in eggs, milk, and vanilla. Add dry ingredients and stir just until well
blended. Fold in apples and nuts. Pour into pan. Bake for 1 hour. Remove from
pan and cool on wire rack. Once cool, wrap and let stand overnight before
slicing.