{"id":275,"date":"2011-09-03T18:17:35","date_gmt":"2011-09-04T01:17:35","guid":{"rendered":"https:\/\/www.auntiepasto.com\/?p=275"},"modified":"2011-09-03T18:17:35","modified_gmt":"2011-09-04T01:17:35","slug":"crockpot-malmenye-furnez-medieval-recipe-modern-method","status":"publish","type":"post","link":"https:\/\/www.auntiepasto.com\/?p=275","title":{"rendered":"Crockpot Malmenye Furnez &#8212; Medieval Recipe, Modern Method"},"content":{"rendered":"<p>Malmenye is something I got introduced to many years ago in the SCA, at the first event where I helped in the kitchen. I&#8217;d never heard of it then, but it made quite the impression &#8212; shredded chicken napped in a rich wine sauce, studded with pine nuts and raisins. And if that wasn&#8217;t good enough, it was then put in honey-brushed pie crusts and baked off. Amazing stuff.<\/p>\n<p>When I inquired as to the recipe, I got told that it was in <em>Take A Thousand Eggs or More<\/em>, by Cindy Renfrow. Aha! thought I &#8212; I have those books. It turned out that it was in the second book, which is the one with the translations, but no redactions. Since it&#8217;s been over fifteen years and I couldn&#8217;t remember exactly how it got made, I ended up re-redacting it myself. And since I loved the recipe, but didn&#8217;t want to deal with a million dishes, I took a shortcut, and made it in the crockpot. This is actually a mix of several malmenye recipes; one&#8217;s specifically a capon recipe, the others are pottages (think of a pottage as a soft cereal dish, kind of like oatmeal).<\/p>\n<h2>Crockpot Malmenye Furnez<\/h2>\n<ul>\n<li>1 chicken, skinned and cut into 8-10 pieces (I did 10 &#8212; the breasts were huge)<\/li>\n<li>1 medium onion, chopped (this is in none of the original recipes; it&#8217;s my own addition, because I felt the dish was too sweet otherwise)<\/li>\n<li>1 c. almond milk (find this at your local health-food store)<\/li>\n<li>1 c. good red wine<\/li>\n<li>1 Tbsp. <a title=\"Poudre Douce and Poudre Fort\" href=\"https:\/\/www.auntiepasto.com\/?p=255\" target=\"_blank\">poudrefort or poudredouce<\/a><\/li>\n<li>1\/2 c. honey<\/li>\n<li>1\/4-1\/2 c. red wine vinegar<\/li>\n<li>3 oz. pine nuts (1 small package)<\/li>\n<li>1 c. raisins<\/li>\n<li>1\/4 c. rice flour<\/li>\n<li>salt and black pepper to taste<\/li>\n<\/ul>\n<p>Combine everything except the salt and pepper in a large crock pot. Mix well. The dish will be scary pink right now because of the red wine and red wine vinegar. Do not fret; it will turn a lovely brown color as it cooks. Cook on low 5-6 hours, until the chicken is done and falling-off-the-bone tender. Remove the chicken from the crockpot, shred well, and return it to the rest of the sauce. Taste and season with salt and pepper as desired.<\/p>\n<p>You can serve it as-is, or serve it in a pie crust. To serve in a pie crust, brush the bottom crust with honey, add the malmenye, cover with a second pie crust, crimp, and bake at 350\u00c2\u00b0 until the pie crust is golden. (I&#8217;ll admit, I haven&#8217;t baked the current batch in a crust &#8212; it&#8217;s good just plain or over rice.)<\/p>\n<p>You may find that the sauce is not thick enough for your liking; the rice flour clumped in mine because I didn&#8217;t stir well enough. If that happens, remove the shredded chicken and sauce from the crockpot and put it in a pot on the stove. Bring to a boil. Make a slurry of equal parts cornstarch and water, and add it to the sauce 1 Tbsp. at a time, allowing it to return to a boil (that&#8217;s when the thickening occurs) before you add more.<\/p>\n<p>Easy and delicious. Give it a try &#8212; you&#8217;ll like it. (:<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Malmenye is something I got introduced to many years ago in the SCA, at the first event where I helped in the kitchen. I&#8217;d never heard of it then, but it made quite the impression &#8212; shredded chicken napped in a rich wine sauce, studded with pine nuts and raisins. And if that wasn&#8217;t good [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[4,3],"tags":[104,168,169,166,171,170,167],"class_list":["post-275","post","type-post","status-publish","format-standard","hentry","category-improv","category-recipes","tag-chicken","tag-crockpot","tag-medieval","tag-pine-nuts","tag-poudredouce","tag-poudrefort","tag-raisins"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6CUdQ-4r","jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=\/wp\/v2\/posts\/275","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=275"}],"version-history":[{"count":0,"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=\/wp\/v2\/posts\/275\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=275"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=275"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=275"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}