Hotroot Pepper & Hotroot Essence

In the Redwall universe, this is actually made from a red-colored root with a hot flavor (seen in Outcast of Redwall). I'm not sure such a plant exists in real life (if it does, let me know), so I've blended different peppers and spicy roots to make this spice.

cayenne pepper
black pepper
ground ginger
ground horseradish
paprika

Combine equal amounts of the spices.

I added the paprika to make it a more red color. Most paprika available is sweet and not very spicy, but there are spicy kinds available, so use that if you can find it.

To make hotroot essence, mix the powder with cold water to make a thick liquid, let it sit a few minutes, then add a small amount of vinegar.

Cherry and Damson Pudding

Cake:
1/2 cup honey
2 Tbls. butter
1 egg
1 cup whole wheat pastry flour or white wheat flour
1 tsp. baking powder
1/8 tsp. salt
1/2 cup milk or nut milk
3/4 cup pitted cherries
3/4 cup chopped damson plums
1/2 cup nuts, whole or roughly chopped

Sauce:
1 cup cherry juice--I got cherry juice from pitting the cherries (add some water if you can't get a full cup)
2 tsp. honey
1 Tbls. corn starch
1 Tbls. butter
1/2 tsp. vanilla extract

Preheat oven to 325 degrees. Grease a square 9 x 9-inch baking dish.

Beat honey and butter until smooth. Add egg and mix well. Sift flour, baking powder, and salt, then add to mixing bowl alternatively with milk. Stir in cherries, plums, and chopped nuts. Pour batter into buttered pan and smooth out the surface. Bake for 40 minutes, or until golden brown and solid.

Make the sauce by combining cherry juice and honey in a small saucepan. In a small bowl, mix the corn starch with a bit of water to make a smooth liquid, then pour into the pan while stirring. Boil for 8 to 10 minutes, or until thick. Remove from heat and stir in 1 tablespoon butter and vanilla extract.

Pour the sauce over the baked cake and let sit while it cools, to soak in the sauce. Serve with yellow meadowcream.

Beetroot and Mushroom Pasties

1 batch of pie crust dough 1/4 cup butter 1 cup mushrooms, chopped small 1 cup beets, chopped small 1/2 tsp. salt 1/2 tsp. pepper 1/2 tsp. dried sage 1/2 cup flour (any kind) 2 Tbls. water Preheat the oven to 350 F. Roll the pie dough into 4 small crusts, round or square, about 5-6 inches across. Combine the butter, mushrooms, seasonings, and flour in a large skillet and cook over medium-low heat until the mushrooms are soft, and most of the moisture has been absorbed by the mushrooms and flour. Remove from heat. Add the beets and the water. Spoon this filling into the crusts. Fold the crust over and pinch the edges closed.If desired, glaze the top of the crust. Cut small slashes in the tops. Bake for about 20 minutes, until the crust is golden brown.

Plum Pie

1 cup chopped nuts
2 pounds plums
1/3 cup honey
1/2 tsp. baking soda
1 1/2 Tbls. fresh sage, minced
3 Tbls. arrowroot powder
Double batch of pie crust

Preheat the oven to 375 F.

Roll out the pie crust, place in pie tin, and chill until ready to use.

Pit the plums. Mix the plums with the rest of the ingredients.  Pour into the pie tin and cover with the top crust, crimping the edges of the crusts together. Bake for 50-60 minutes. Let cool before serving.

Carrot, Mushroom, and Onion Hotpot

Crust:
1 1/4 cup flour (white wheat or whole wheat pastry flour)
2 tsp. baking powder
1/4 tsp. salt
3 Tbls. butter
1/2 cup milk
mint leaves
bit of milk

Filling:
1 1/2 cup carrots, chopped
1 1/2 cup mushrooms, chopped
1 cup onions, chopped small
1 cup potatoes, cubed
1/2 cup milk
2 Tbls. corn starch
1 tsp. rosemary
1 tsp. basil

Preheat oven to 350 F.

Chop the carrots. Parboil them until they are bright colored and slightly soft. Drain, reserving 1/4 cup of the water.

Cube the potatoes. Boil them until they're soft. Drain, reserving 1/4 cup of the water. Mash the potatoes with the milk.

Stir together the carrots, onions, mushrooms, cornstarch, rosemary and basil. Put in a 9" square or circular baking pan. Spread the mashed potatoes over the top. Pour in the carrot and potato water.


Stir the flour, salt, and baking soda together. Cut in the butter, then stir in the milk. Knead to made a cohesive dough. On a piece of waxed paper, roll out the dough until it is big enough to cover the pan. Use the waxed paper to place the dough on top, tucking in the edges. Brush a small amount of milk on the crust, then sprinkle liberally with mint.



Bake for 20-30 minutes, until the crust is golden.

Cheese and Onion Flan

Crust:
1 cup whole wheat pastry flour or white wheat flour
1 tsp. dried ground tomato
1/2 tsp. dill weed
6 Tbls. butter, cold, cut into small pieces
1/2 tsp. salt
1/4 cup water

Filling:
5 eggs
1 1/4 cup milk
1 1/2 cups diced onion
1 Tbls. oil
3/4 cup cheese, shredded or cubed small
1 tsp. black pepper

Preheat oven to 350 F.

Put the onion and oil in a small pan over medium-low heat. Cover and let cook until they are translucent (it takes a while).

Stir together the flour and spices for the crust. Cut in the butter until there are no more large chunks. Dissolve the salt in the water and stir into the flour mixture until it forms a dough. Press the dough onto the bottom and up the sides of a 9" square or circular baking pan. (Or you can roll the crust out on a floured surface.) Chill until needed.

Whisk together the eggs, milk, and pepper until it is completely mixed, then stir in the cheese.

Spread the onions in the bottom of the crust. Pour in the egg mixture.

Bake for 35-40 minutes until top and crust are lightly browned.

Arrowroot Plum Sauce

4 plums, pitted
1 Tbls. arrowroot powder
1 1/2 cups water

Puree together the plums, arrowroot and 1/2 cup water, until it is smooth.  Pour into a pot and stir in the remaining water. Cook over medium heat, letting it simmer without coming to a true boil, stirring, until it has thickened.

Apple Pie

1 double batch of pie crust
1 Tbls. arrowroot powder
6 cups apples, chopped
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/4 cup honey
1 egg, beaten
ground ginger

Ground cloves

Preheat oven to 350 F.

Stir together the apples, arrowroot, honey, cinnamon, and nutmeg.

Make sure the dough is chilled thoroughly. Divide in half and roll out each half on separate pieces of waxed paper, using flour as needed to keep them from sticking. roll to about 1/8" thick. Place one sheet of dough in a pie tin, fitting it inside and trimming the edges. Fill with the apples. Place the other sheet of dough over the top, trimming the edges and crimping the top and bottom together along the edge. Brush the beaten egg on the top crust and sprinkle with ground ginger and ground cloves. Cut slashes into the top crust.

Bake for 40-50 minutes until the crust is golden brown.

Mountain and Foothill Stew

From Mattimeo.

4 cups water or vegetable stock
2 cups diced potatoes
1 cup chopped carrots
1 tsp. minced garlic
1 Tbls. minced celery
1/4 cup oil
1 cup chopped leeks
1/3 cup minced onion
3 Tbls. cornstarch or whole wheat flour
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1/8 tsp. ground cardamom

In a medium pot, bring the water, potatoes, carrot, and celery to a low boil.

Meanwhile, mix the oil, garlic, leeks, onion, cornstarch/flour, salt, and pepper in a skillet over medium heat. Cook, stirring occasionally, until the cornstarch browns. Stir into the stew.

Add the rest of the seasonings and allow to simmer over low heat until the potatoes and carrots are soft and the stew is thick.

Makes 4 servings.

Carrot and Scallion Pasties

1 batch of pie crust dough
2 Tbls. butter
1 cup chopped scallions
1 cup minced carrots
1/2 tsp. dried sage
1/2 tsp. fennel seeds
1 tsp. flour
1/4 tsp. salt
1/4 tsp. pepper

Preheat oven to 350 F.

Sautee the butter, scallions, carrots, sage, fennel, and flour, until the scallions have started to brown.

Roll the pie dough out and cut into circles or squares, 4-5 inches big. Put some filling in each of them, fold in half, and crimp the edges closed.

Bake for 20-30 minutes, until the crust is golden.

Makes 4 pasties.

Leek and Lettuce Pasties

1 batch of pie dough
2 Tbls. butter
1 cup finely chopped lettuce
1 cup chopped leeks
1/2 tsp. salt
1 tsp. pepper
1 tsp. flour

 Preheat oven to 350 F.

Sautee the butter, lettuce, leeks, salt, pepper, and flour, until the leeks have started to brown.

Roll the pie dough out and cut into circles or squares, 4-5 inches big. Put some filling in each of them, fold in half, and crimp the edges closed.

Bake for 20-30 minutes, until the crust is golden.

Makes 4 pasties.

Tomato Chutney

In Mossflower, this is served to accompany Deeper 'n Ever Turnip 'n' Tater 'n' Beetroot 'n' Bean Pie.

2 cups chopped tomatoes
1/2 cup candied ginger, minced
1/4 cup balsamic vinegar
1/4 cup apple cider or juice
2 Tbls. raisins or other small dried fruit
1/2 tsp. ground black pepper
1/2 tsp. ground coriander
1/2 tsp. fennel seed
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. rosemary
1/2 tsp. salt
1 Tbls. honey
1 tsp. arrowroot powder

Combine all ingredients in a pan. Let sit for 5 minutes. Put over medium heat and simmer for a few minutes until thick. Let it cool completely to continue to thicken.

Onion Pasties

1 batch of pie crust dough
2 cups chopped onion
2 Tbls. butter
1 tsp. dried basil
1 tsp. dried rosemary
1/4 tsp. fennel seeds

Saute the onion and butter over medium heat until the onions are slightly translucent. Remove from heat and add the seasoning.

Preheat oven to 350° F.

Divided the pie crust into 4 equal pieces, then roll each piece out into a circle about 4-5” large. Put some filling in each of them, fold in half, and crimp the edges closed. Brush the tops with melted butter.

Bake for 20 minutes, until the crust is golden.

Cheese and Mushroom Flan

Crust:
6 Tbls butter, cut into chunks
1 1/2 cups whole wheat pastry flour or white wheat flour
about 1/4 cup milk
1/2 tsp dried sage, crushed

Filling:
3 cups chopped mushrooms
4 garlic cloves, chopped
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dried fennel leaves
4 eggs
1 1/2 cups milk
2 Tbls flour (any kind)
1 cup cheese, shredded or cut into chunks
butter

Preheat the oven to 375 F.

Mix the flour and sage. Cut the butter into the flour until it is crumbly. Stir in enough milk to make a dough that holds together but is not too wet. You can press the dough into a pie tin, or refrigerate it, then roll it out to make the crust.

Melt some butter in a large skillet over medium heat, and add the onions and garlic. Saute for a few minutes until the garlic has started to brown. Pour this mixture into the pie crust.

In a large bowl, whisk together the eggs, milk, flour, seasonings, and cheese, until the eggs are thoroughly mixed. Pour into the pie crust.

Bake for 35 to 45 minutes, until the top is browned and the filling is solid in the center.

Sweetmeadow Custard with Honey Glazed Pears

Sweetmeadow Custard:

3 3/4 cups milk
1/2 tsp. salt

1 tiny pinch lavender buds

1/4 tsp. dried mint leaves

1/8 tsp. fried chamomile flowers
1/3 cup honey

1/4 cup + 1 tsp. cornstarch
3 egg yolks
1 1/2 tsp. vanilla extract
1 1/2 Tbls. butter

Combine 3 cups milk, salt, and honey in a saucepan over med-high heat. Grind the lavender, mint, and chamomile into powder and stir into the milk.

In a separate bowl, whisk the cornstarch into the remaining milk. Add egg yolks and mix well.

When milk comes to a full boil, remove from heat and stir in the cornstarch mixture. Keep stirring as the mixture begins to thicken. Return to heat and cook for 1-2 minutes, stirring occasionally. Remove from heat and stir in butter and vanilla. It will continue to thicken as it cools. Serve warm.

 
Honey Glazed Pears:

2 ripe pears
1/3 cup honey
1/2 teaspoon ginger powder
1/2 teaspoon pure vanilla extract

Arrange an oven rack about 5 inches from the broiler and heat the broiler on high.  Line a rimmed baking sheet with foil.

Cut the pears in half lengthwise and scoop out the core and seeds.  Arrange the pear halves, cut side up, on the prepared baking sheet.

In a small bowl, stir the honey, ginger, and vanilla.  Spoon evenly into each pear half.

Broil the pears, rotating the pan once, until bubbling and caramelized, about 5 minutes.  Serve warm.

Vegetable Soup

2 Tbls. butter
2 Tbls. flour
3 cups water or vegetable stock
1 tsp. salt
3/4 cup carrots, chopped
1 1/4 cup potatoes, cut into largish chunks
2 Tbls. grated cheddar cheese
2 Tbls. minced bell peppers
1/2 tsp. ground black pepper
1/4 tsp. mint
1 tsp. fennel leaves
1/2 tsp. fennel seeds
1 tsp. basil
pinch of lavender buds
1 cup (packed) spinach
1/2 cup cauliflower florets, chopped

Melt the butter and the flour together over medium heat. Stir in the water/vegetable stock and whisk. Add the salt, carrots, potatoes, cheese, and bell pepper. Simmer until the potatoes are soft. (This takes a while.)

Add all the rest of the ingredients, and cook until the spinach is wilted and shrunk.

Hazelnut Scones

In Outcast of Redwall, these scones are made with extra honey.

1/2 cup sour cream
1/4 tsp. baking soda
1 egg, beaten
1/4 cup oil
3 Tbls. milk
1/4 cup honey
2 cups whole wheat pastry flour (or white wheat flour)
3 tsp. baking powder
1 tsp. salt
1/2 cup chopped hazelnuts
extra honey
ground nutmeg

Preheat oven to 425 F.

Stir together the baking soda and sour cream in a small bowl. Stir in the egg, oil, milk, and honey.

In a large bowl, sift together the flour, baking powder, and salt. Pour the wet ingredients into the flour and stir until it is just moistened. Stir in the hazelnuts.

Place dough on a lightly floured surface and knead a few times until it is together and smooth.

Place a piece of baking parchment on a baking sheet and place the dough on, pressing it into a large circle about 1" thick. Drizzle more honey on top, then sprinkle with nutmeg. Cut the circle into 8 or 12 wedges.

Bake for 15-20 minutes.

Pear Crumble

Filling: 
6 pears
6 Tbls. honey
2 Tbls. arrowroot powder or cornstarch
1/2 tsp. ground nutmeg

Topping:
1 cup whole wheat pastry flour or white wheat flour
2/3 cup rolled oats
6 Tbls. cold butter, cubed
6 Tbls. sugar

Preheat the oven to 375°F

Chop the pears into chunks, removing the cores. Stir together chopped pears, honey, and arrowroot in an 8” square pan.

Mix the flour, oats, and sugar in a bowl and rub in the butter until it is thoroughly combined, with a texture like soft crumbs, and no dry powder. Spread evenly over the fruit. 

Bake 35-45 minutes.

Lime Roasted Carrots

6 carrots
1 Tbls. olive oil
juice & zest of one lime
1 tsp. honey
1/2 tsp. salt
1 tsp. dried cilantro

Preheat oven to 400 F.

Cut the tops off the carrots. If they are large, cut them into halves or quarters lengthwise.

Combine the other ingredients to make a dressing and toss the carrots in the dressing to coat them. Place carrots on a baking sheet and bake for 20 minutes. The carrots retain a tiny bit of crunch when they're done.

Ginger Raisin Scones

2 3/4 cup whole wheat pastry flour
4 tsp baking powder
1/4 tsp ground nutmeg
6 Tbls butter
2 Tbls honey
1 1/4 cup milk
2 Tbls raisins
2 Tbls minced candied ginger
Nutmeg
Poppyseeds

Preheat oven to 400 F.

Stir together the flour, baking powder, and nutmeg. Cut the butter into small cubes, then cut into the flour until it's crumbly. Stir in the honey and milk. Stir in the raisins and ginger.

Line a baking sheet with parchment and dump the dough onto it. With wet hands, form the dough into a large circle. Sprinkle the top with nutmeg and poppy seeds. Cut the circle into eighths.

Bake for 15-20 minutes, until the top is golden brown.