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1. Chicken and Vegetable Stew

2. Barbecued Apples

3. Tea Punch

Book Description

GYPSY FEAST showcases the little-known cuisine of the Romany people or Gypsies, descendents of the ancient warrior classes of Northern India who trekked westwards around A.D. 1000. Although they were, and still are, often referred to as "gypsies," their correct and preferred name is Roma. Their migration took them through Persia and Armenia, into Europe and later to the Americas. Today, the Roma live scattered throughout the world. Roma foodways were traditionally determined by their nomadic way of life. Thus, the cuisine came to include whatever was readily available, such as wild fruits and vegetables, berries, herbs, flowers, fish and shellfish, and wild game. In this extensively researched book, author Carol Wilson includes recipes that have survived through the centuries, frequently undergoing adaptation to meet the tastes of a particular time or place.

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Gypsy Feast: Recipes and Culinary Traditions of the Romany People

Authors: Carol Wilson

Date:

ISBN: 0781810272

Publisher: Hippocrene Books

Hardcover

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The light brown sugar and cider (or apple juice) form a delectable syrup as the apples cook.

Makes 6 servings

• 6 large green cooking apples

• 1 stick (1/2 cup) butter, divided use

• Scant 1 cup golden raisins

• 3/4 cup walnuts, chopped

• 1/2 cup unrefined light brown muscovado sugar

• 1 teaspoon ground cinnamon (optional)

• 1 cup cider or apple juice

1. Butter 6 squares of foil each large enough to wrap an apple.

2. Peel and core the apples and place each one on a piece of foil. Cream 2/3 of the butter until soft and stir in the golden raisins and walnuts. Spoon the mixture into the center of each apple. Dot with the remaining butter and sprinkle with sugar and the cinnamon, if using.

3. Lift the foil around each apple to form a bowl. Pour the cider or apple juice carefully over and around the apples. Loosely wrap the foil around each apple to form a parcel and seal the edges well.

4. Place around the edge of the preheated barbecue and leave until the apples are soft, about 30 to 40 minutes.

More From This Book:

1. Chicken and Vegetable Stew

2. Barbecued Apples

3. Tea Punch

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