A Summer Feast At Redwall Abbey
BY Alison Wiebe
Enter the enchanted world of Brian Jacques’ beloved children’s book series and enjoy the culinary delights of a summer feast at Redwall!
A Summer Feast At Redwall Abbey
Set in the fictional Mossflower Woods, the enchanting world of Redwall revolves around the adventures of its anthropomorphic animal inhabitants. Brain Jacques’ beloved children’s stories tell the heroic tales of the creatures who live in Redwall Abbey and battle many a villain. Jacques’ rich imagery surrounding the many feasts in Redwall provide the perfect inspiration for a lavish summer feast. Join along with Matthias and Cornflower, as we explore these delightful seasonal Redwall recipes.
Apple and Sage Goat Cheese Terrine
While the creatures of Redwall understandably eat a mainly plant based diet, they do enjoy rich dairy products in the form of cheese and sweet cream. Many kinds of cheese, in varying colour, are described as studded with nuts, fresh herbs, and apples. With a layer of sweet apple compote and a pretty garnish of sage and hazelnuts, this goat cheese terrine pays homage to that description.
Hazelnut Bread
Nut bread seems to be a particular favourite and is the inspiration for this hazelnut bread. Aromatic toasted hazelnuts provide texture and flavour to this soft, nutty bread. With its toasty flavour, this hazelnut bread makes the perfect accompaniment for any cheese dish, such as the apple and sage goat cheese terrine recipe from this Redwall feast.
Sparkling Strawberry Cordial
Sparkling strawberry cordial is made with the fresh juicy berries and spicy hotroot foraged from the lush woodlands of Mossflower Woods. A refreshing elixir inspired by the produce and botanicals of Redwall Abbey!
Leeks with Sherry Shallot Vinaigrette
Fresh leeks are poached until tender and then chilled and served with a shallot and sherry wine vinegar dressing. Poaching the leeks brings out their sweetness and creates an almost buttery texture. With a punch of mustard and fresh shallots, this bold vinaigrette elevates the humble leek into a spectacular vegetable dish, perfect for a summertime feast.
Fennel, Arugula, and Cherry Salad
Thinly shaved fennel adds a fresh crunch to the tender baby arugula greens, while a sweet and tangy white balsamic vinaigrette is the perfect dressing for this summer salad. With juicy cherries, toasted hazelnuts, and salty feta cheese, this tasty salad is packed with all the delights of the Abbey gardens.
Pink Peppercorn Salmon with Shrimp
Despite a mostly vegetarian diet, the creatures of Redwall do enjoy freshwater fish and shrimp. This slow roasted salmon closely resembles Friar Hugo’s recipe: there are fresh herbs, lots of cream, pink peppercorns in place of hotroot and a decadent shrimp garnish. Slow roasting the salmon creates an almost buttery texture that is truly luxurious. Topped with a blushing pink peppercorn cream sauce and sautéed shrimp, this decadent entrée is the perfect centrepiece for our Redwall feast!
Summer Vegetable Pie
One of Redwall’s most famous dishes is the iconic Deeper ‘n Ever Pie. Filled with trunips, potatoes, and beetroot, Deeper ‘n Ever Pie is comfort food at its finest and the perfect fall or winter entrée. This vegetable pie, however, is the summer version of Deeper n’ Ever pie and is packed with the bounty of garden-fresh crops. Sweet corn, zucchini, fragrant basil, and juicy tomatoes are layered in a buttery crust with a blend of cheeses and baked to perfection.
Summer Pudding with Meadowsweet Cream
The many feasts of Redwall feature plenty of different kinds of sweet cream. From whipped cream and honeyed cream to pouring cream and sweet meadow custard, the creatures of Mossflower Woods love indulging in this rich treat. Fragrant meadowsweet flowers are perfect for creating our very own sweet meadow cream. A fresh and fruity summer pudding, packed with juicy berries, is the perfect dessert to highlight this unique sweet cream!
