December 2007 #2

Roasted Vulo, stuffed with red fruit, cinnamon, tospit, chokecherries, raisins, and dates

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Quotes from the books:

Vulo - She had been carrying a wicker basket containing vulos, a domesticated pigeon raised for eggs and meat - Nomads of Gor, p 1

Red Fruit - This is a fruit similar in flesh and taste to the apple of Earth.

Chokecherry - Crushed fruit, usually chokecherries, is then added to the meat. The whole, then, is mixed with, and fixed by, kailiauk fat, subsequently, usually, being divided into small, flattish, rounded cakes. The fruit sugars make this, in its way, a quick energy food, while the meat, of course, supplies valuable, long lasting stamina protein. - Blood Brothers of Gor, 4:46

Dates - The principal export of the oases are dates and pressed-date bricks. Some of the date palms grow to more than a hundred feet high. It takes ten years before they begin to bear fruit. They will then yield fruit for more than a century. A given tree, annually, yields between one and five Gorean weights of fruit. A weight is some ten stone, or some forty Earth pounds. - Tribesmen of Gor, 2:37

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Clean and prepare 2 large vulos for roasting. Rub the outside of the birds and under the skin liberally with a paste made of verr butter, molasses, and white salt. In a small bowl combine 3 red fruit and 3 tospit diced up small, and1 mug each of chokecherries, raisins, and small dates (cut in half if necessary). Pour a liberal amount of cinnamon and thick molasses over the mixture. Sprinkle a light coating of yellow (the not so sweet) sugar over the mixture and stir well, making sure that the fruit is well coated. Spoon the fruit mixture into the cavity of the birds. Place the birds in a shallow roasting pan and pour 1 mug of water and 1 mug of paga in the pan. Lay three large branches of rosemary over the birds and cover with rence cloth. Place the birds in the oven over low heat and using a deep spoon, spoon the juices from the pan over the birds often, keeping the rence paper and rosemary moist.

While the birds roast… prepare the suls. Clean and slice up 6 large suls. Arrange them in a small baking pan trying not to layer them too thick, you want the heat to be distributed evenly. Crush up 1 mug full of large nuts and sprinkle them over the suls. Drizzle the top with molasses, cinnamon, nutmeg, and a thin coating of white sugar. Place in the oven with the vulos and bake until the suls are tender and the thick sauce bubbles slightly.

When the vulo is done, remove it from the oven and allow it to sit for a few minutes while you prepare the plate. Place 1 large slice of rence bread on the plate. Scoop up a large spoonful of the tender candied suls and place them beside the bread on the plate. After begging permission to use a large knife, carve out the breast of one of the vulos and slice it into thick slices and lay them neatly on the bread. Spoon a large scoop of the fruit stuffing onto the plate drizzling the sweet juices over the meat and letting it soak into the bread.

Garnish the plate with a slice of red fruit, twig of rosemary, and a cinnamon stick for the Free to use in Their blackwine if desired.

November 2007

Honey Roasted Gant, stuffed with Cherries, Dates, Raisins, and Rosemary

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Quotes from the books:

Gant - I heard a bird some forty or fifty yards to my right; it sounded like a marsh gant, a small, horned, web-footed aquatic fowl, broad-billed and broad-winged. Marsh girls, the daughters of Rence growers, sometimes hunt them with throwing sticks. - Raiders of Gor, p 4 (Region: Vosk Delta)

Dates - The principal export of the oases is dates and pressed-date bricks. Some of the date palms grow to more than a hundred feet high. It takes ten years before they begin to bear fruit. They will then yield fruit for more than a century. A given tree, annually, yields between one and five Gorean weights of fruit. A weight is some ten stone, or some forty Earth pounds. - Tribesmen of Gor - 37

Cherries - With the tip of my tongue I touched her lips. Some slave cosmetics are flavored. “Does Master enjoy my taste?” she asked. “The lipstick is flavored,” I said. “I know,” she said. “It reminds me of the cherries of Tyros,” I said. - Beasts of Gor Book 12 Page 349
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Prepare the gant for roasting. In a wooden bowl mix together 2 cups each of ripe cherries, thick tender dates, and plump raisins. Add 1 cup cherry liqueur, 2 large spoonfuls of honey, a dash of salt and pepper and mix well. Spoon the fruit mixture into the cavity of the large bird and add 2 branches of rosemary. In another bowl mix together 3 cups of verr butter, 1 cup honey, and a dash of salt and pepper. Using your hands carefully lift the skin of the bird away from the breast and gently line beneath the skin with the honey and butter mixture. Next add two branches of rosemary under the skin beneath very careful not to puncture the skin.

Gently place the bird in the roasting pan and add a cup of water and a cup of Ka La Na to the bottom of the pan. Cover the bird with rence cloth and set it in the bread oven over medium flames. Watch over the bird carefully, basting often to ensure a tender and juicy meat.

Next to balance the sweetness of the bird prepare a tangy vegetable dish. Cut up into small pieces and place in a medium bowl 2 large suls, and 3 turnips, mushrooms, carrots, and peapods. Roll a large segmented larma under your palm to crush the tender meat inside, then slice it open and squeeze the juices over the vegetables. Lastly pour 1 cup of Ka La Na and a splash of sul paga into the mixture. Mix well and pour into a hot skillet. Allow the mixture to simmer, adding more larma juice if the pan runs dry. When the vegetables are tender remove them from the heat and allow them to cool slightly in the pan while you finish the gant.

Remove the gant from the oven and discard the rence cloth. Spoon the juices over the bird one last time. While the bird is soaking up the juices, carefully remove the rosemary branches and discard them. On a large plate place several strips of tur-pah for color. Beg permission from your Owner to use a large kitchen knife and slice away 3 large pieces of the white meat. Lay the gant gently on the bed of tur-pah and arrange the pieces neatly on the plate. Take a spoon and ladle some of the rich fruit compote inside the bird onto the meat allowing it to drizzle gently over the sides. Next spoon a large serving of the tangy larma coated vegetables on the plate. Garnish the plate with some fresh dates and cherries and a sprig of rosemary.