New Year's Day Dinner

This recipe is supposed to originally come from a cookbook that was written in 1587 titled (and here I am guessing a link to a reference) “The Good Husvvifes Ievvell.”

The good husvvifes ievvell [electronic resource] : VVherein is to be found most excellent and rare deuises for conceits in cookerie, found out by the practise of Thomas Dawson. Whereunto is adioyned sundry approued reseits for many soueraine oyles, and the way to distill many precious waters, with diuers approued medicines for many diseases. Also certaine approued points of husbandry, very necessarie for all husbandmen to know.

Slightly modified from rabbit, I used a 1/2 a pork rib roast weighing about 2 1/2 lbs with 5 ribs. When I get to a market that carries rabbit, I will try this properly, but I was lazy.

Pork:
Pork (I used the roast noted above, tenderloin would be good, or loin roast)
2 t ground mace
2 t ground allspice
1 t ground cumin
1/2 t ground nutmeg
1/2 t salt
1 t black pepper
oil

Mix spices. Don't remove any fat. Rub the roast with oil and rub with the spice mixture. Roast standing at 425 F deg until done.

Compote:
4 T butter
2 sm red onions, thinly sliced
3 apples (I used granny smith), sliced
2 C red wine
2 T apple cider reduction
2 T apple cider vinegar
1 T honey
1/2 t salt
1/2 t pepper
1/2 t Mace
1/2 t allspice
1/2 t nutmeg
1/8 t ground clove
1 t minced fresh ginger
1 t lemon grass or lemon zest
Bread

Saute onion in butter until clear. Add apples and cook 5’ish minutes. Add everything else and simmer for 5-10 minutes. The longer you simmer this, the more intense it will get.

Slice roast to make chops and serve with the compote. This was originally served over trenchers, hence the bread. I did not do this.

I had sautéed sugar snap peas with butter and lemon as a side.

Pumpkin pie:
2 C plain pumpkin
1 C packed dark brown sugar
2 t ground ginger
2 t ground cinnamon
1 t fresh nutmeg (dried works)
1/4 ground clove
1/2 t salt
2/3 C heavy cream
2/3 C milk
4 lg eggs

I am not going to go into pastry. I made a 10” crust with 1 1/4 C flour and 10 T butter cooked to just turning color.

Filling:
Simmer first seven ingredients until glossy. Add milk and cream and bring to a very low simmer. Throw eggs in food processor and pulse for 5’ish seconds to mix. Add small amounts of pumpkin through feed tube while mixing to temper eggs. Add rest of mixture and mix 30 seconds. Bake at 400 F deg. This is a custard, so 25-30 minutes, test. Take it out before you think you should and it will set properly. If you take out when ‘done’ it will be too dense after it cools.

Served with whipped cream made with a touch of sugar, vanilla and brandy.