Tonawanda News —
Using a 3 1/2-inch round cookie cutter or glass, cut out smaller rounds from the center of the remaining eight rounds, forming rings. Brush the outer 1-inch edge of the solid rounds on the baking sheets with beaten egg, and top each with a pastry ring. Arrange the smaller rounds wherever they fit on the baking sheet. They make tasty snacks on their own with just honey and cinnamon. Freeze for at least 30 minutes.
Preheat the oven to 375 degrees.
Mix the cheese, lemon juice and salt in a bowl, then spread the mixture inside the rings of the frozen pastry rounds. Overlap the apple slices on top.
Combine the honey and butter in a small bowl, then brush the mixture over the apples. Sprinkle the tarts with allspice and nuts, if you’re using them.
Bake until the apples are tender and the pastry is golden, about 35 minutes. Place the tartlets on plates. Drizzle a little honey over each and serve warm or at room temperature.
— Danielle Haynes
“The lower tables were crowded with knights, archers, and sellsword captains, tearing apart loaves of black bread to soak in their fish stew.” — “A Clash of Kings”
Homemade bread has a reputation for difficulty, but this was nearly as easy as yeast bread gets. I was thrown off when the beer/yeast mixture didn’t foam up as expected, but it still rose well and was easy to knead.
Make sure to pick a beer you like, because you can taste (and smell) it in the finished bread. It’s a very dense loaf (would perhaps be perfect for bread bowls for stew, as the book suggests), just what I could see being eaten on a dark night on the Wall.
21/4 teaspoons dry yeast (one packet)
One 12-oz. bottle dark beer such as stout or porter (I used porter)