Recipes

Sir Gawain’s “Hautdessert” Green Knight Cake

A rich, earthy cake inspired by Sir Gawain’s visit to Hautdesert Castle and his trials with the Green Knight.

Ingredients (Serves 8-10)

Green Cake Batter:

• 2 ½ cups King Arthur (of course!) all-purpose flour

• 1 tablespoon matcha green tea powder (for natural green color and earthy flavor)

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 to 2 teaspoon(s) ground cinnamon

• 1 teaspoon allspice

• ½ teaspoon ground cardamom

• ½ cup butter, softened

• 1½ cups granulated sugar

• 1/8 cup honey

• 3 large eggs

• 1 teaspoon vanilla extract

• ½ teaspoon almond extract

• ¼ cup whole milk

• 2 tablespoons applesauce

• 3 cups fresh kale/spinach (provides natural green color and moisture without flavoring the cake)

Forest Green Cream Cheese & Whipped Cream Frosting:

• 1 (8 oz) package cream cheese, softened

• ½ cup butter, softened

• ¼ cup heavy whipping cream

• ½ cup powdered sugar

• 1 teaspoon vanilla extract

• ½ teaspoon almond extract

• forest green food coloring

Instructions

1. Prepare the Green Cake Batter

• Preheat oven to 350°F (175°C). Grease a bundt cake pan.

• Tear fresh kale and spinach into small pieces – about 3 cups.

• Bring water to boil and add kale and spinach. Boil for 5 minutes.

• Drain the kale and spinach in a colander, squeezing excess liquid; it will still have some liquid. It reduces to about ½ cup cooked.

• Put the kale and spinach into a blender and add milk, butter, eggs, vanilla extract, almond extract, applesauce and honey. Puree in blender.

• In a large bowl, whisk together flour, matcha, baking powder, baking soda, salt, cinnamon, allspice, cardamom, and sugar.

• Combine the wet and dry ingredients in a mixer and mix to a smooth consistency.

• Pour the batter into a bundt pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

• Let the cake cool completely before frosting.

2. Make the Forest Green Frosting

• In a mixing bowl, beat cream cheese and butter until smooth.

• Gradually add in powdered sugar, mixing as you go along.

• Add vanilla extract, almond extract, and heavy cream, and mix until a whipped consistency forms.

• Add forest green food coloring, mixing until fully incorporated (This is the tricky part to get desired color. I started with food coloring gel using about 3 parts green, 1 part blue, and 2 parts black. I still didn’t have the desired look, so I added food coloring drops – 7 parts green to 3 parts blue. This is a little trial and error.).

3. Assemble & Decorate the Cake

• Spread a generous layer of frosting over the cake, adding additional frosting as necessary.

• (Optional) Garnish the top with cherry pie filling (representing the nick on Sir Gawain’s neck by the Green Knight’s axe) and mint leaves for an enchanted forest aesthetic.

• (Optional) Serve by candlelight while reciting lines from Sir Gawain and the Green Knight!

Sir Gawain’s Beef & Ale Pie

A hearty Steak & Ale Pie encased in a golden, flaky crust and infused with ale. This dish is worthy of a knight’s table after a hard-fought challenge!

Ingredients (Serves 6-8)

For the Meat Filling:

• 1 lb beef stew meat, cut into small cubes

• ¾ lb ground beef

• King Arthur (of course!) all-purpose flour (for coating stew beef)

• 4 tablespoons olive oil

• 1 small onion, finely chopped

• 12 baby carrots, finely chopped

• 2 Tbsp garlic, minced

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary (optional)

• Salt to taste

• black pepper to taste

• 1 cup dark ale (such as Guinness or Newcastle)

• 1 cup beef broth

• 1 tablespoon Worcestershire sauce

• 1 teaspoon Dijon mustard

• 1 tablespoon corn starch

• 1 teaspoon brown sugar (to balance the ale’s bitterness)

• 1 cup mushrooms, sliced or chopped

For the Crust:

• store-bought puff pastry (one for the bottom and one for the top)

• 1 egg yolk + 1 tablespoon water (for egg wash)

Instructions

1. Prepare the Meat Filling

• Brown the Ground Beef: Cook the ground beef and drain excess grease. Set aside in a bowl.

• Sear the Stew Beef: Toss stew beef in flour to lightly coat. Heat 2 Tbsp oil in a large skillet over medium heat. Sear the beef on all sides until browned, then remove and set aside.

• Cook the Vegetables: In a separate skillet cook onions, carrots, mushrooms, and garlic in 2 tablespoons oil, cooking until softened.

• Combine ground beef, stew beef, and vegetables in a large pot.

• Add Seasonings: Stir in thyme, rosemary, salt, and pepper, Worcestershire sauce, Dijon mustard, brown sugar, and corn starch, mixing well.

• Pour in Ale & Broth: Deglaze the pan by adding the dark ale and beef broth, scraping up any browned bits from the bottom.

• Pour the liquid into the pot with the beef, vegetables, and seasonings.

• Simmer Until Tender: Cover and simmer on low heat for about 45 minutes, stirring occasionally, until the stew beef is tender and the sauce thickens.

2. Assemble the Pie

• Preheat oven to 400°F (200°C).

• Roll out a puff pastry and fit it into a 9-inch deep pie dish.

• Place the pie dish with the pastry in the oven for about four minutes to cook so that the dough won’t soak up the filling. Then remove it from the oven.

• Pour in the meat filling, spreading it evenly.

• Roll out a puff pastry and place it over the filling, crimping the edges to seal.

• Brush the top with egg wash (1 egg yolk + 1 tablespoon wager) and cut small slits to allow steam to escape.

3. Bake & Serve

• Bake for 25-30 minutes, or until the crust is golden brown and crisp.

• Let cool for 5-10 minutes before slicing.

• Serve with mashed potatoes, roasted vegetables, or crusty bread, along with a pint of dark ale for a true medieval feast!

Don't forget to read new adventures of Sir Gawain in "Once Upon A Knight's Time."