Day 4: Clarrey, Spiced White Wine with Honey

He drynketh yppocras, claree, and vernage

Of spices hoote, to encressen his corage

Chaucer, The Merchant's Tale, from the Canterbury Tales
 

For me, part of the appeal of making clarrey, a medieval spiced white wine with honey, was the thought that I would get to drink something similar to what Chaucer may have quaffed while writing his Canturbury Tales.  After all, he does mention clarrey - or "claree" - in both the Knight's Tale and the Merchant's Tale. If that's not bringing history and literature to life, I don't know what is.

The fact that it's alcoholic didn't hurt, either. I mean, all this medieval cooking really works up a thirst - a wench has got to drink, after all. (That said, I think this could easily be adapted if you don't drink or if you'd like to make it for kids, which I'll discuss in a bit.)

Day 1: Medieval Miniature Fig Pies, or Tourteletes en Fryture

Welcome to the first installment in my "12 Days of Feasting: Medieval Meals for Your Holiday Table" special series! Given my theme, I'll bet you were  expecting something along the lines of turkey legs and tankards of mead for Day 1, right?  Instead I've chosen this delicate pastry, a sweet and spicy little fig pie that's been basted in honey.

I'm no bona fide expert in the cuisine of the Middle Ages, but I have learned through my research that there was a lot more being served than huge hunks of flesh and  pitchers of frothy ale. Over the next 11 days, I'll feature authentic medieval recipes for fish, vegetables, desserts, salad, and of course, festive holiday drinks.