Medieval Cookery Modernized?

Now I know that it's not typically commonplace to be haranguing on about a supper (unless I happened to be apart of a food group, but, alas my friends...we are not, nonetheless...). Though, I had to speak of my newest creation...

My mother had delivered a large amount of pork to us, more than our already busy freezer could handle. Usually we save meats for a more special occasion...Though, as the pork began thawing, I decided to incorporate a special, small family feast to the first harvest month.

I wanted something creative, though not taken from any known recipe. My recipe books consist of PA Dutch cooking, mostly. One Italian book, one Asian book and little salad, bread etc. books yanked from shelves of local flea markets...oh, and one bangin' Pagan Feast recipes book (which is unusual...these books usually have drab or ghastly recipes in them).

So, of course the first thing that comes to mind is CORN. May be partly due to my intense research on Zea mays, though usually at this time of year it's always a desired treat in our home anyways...particularly corn breads....Mmmmmmmmmmmmmmmmmmmm......

Onward...My next thought...fruit. So, I started to cook. I decided to cook in oil this time around...quicker for an already busy day. Before learning basic usage of the runes I used to simply use the Pentacle in my cooking. As aforementioned in another post, while not growing with Wicca, I still grew as an Earth Spiritualist in general...so incorporating the Pentacle into my focused energy workings was never hard to do...after all, what's Earth Spirituality without the elements and recognition of Deity? (At least on my personal terms...lol). So when I cook, I continue to inscribe the Pentacle into the pan. This is for a general blessing of the Hearth/food/pan and any Kitchen spirits that may be watching. ;) Then I customarily inscribe Othala (as a protection/blessing of our Home/Hearth...as well as for anyone else's that may be dining with us). Others used are Wunjo, Kenaz, Ansuz, and so on...the use of the remaining runes and/or symbols really depend on the intent, obviously. Though, since before the kids were born, I like combining them in an inscription (something Diane covers in her book). ;)

Well, So I did that, added the pork and then looked in the cabinet to see what I could ad into the pork. The resulting creation was this:
Pork w/ Black Cherry & Plum preserves, Sage, (Sweet) Basil, and at the end of the cooking I added a dash of Cinnamon. Just enough for a subtle flavor. Did I mention that I NEVER cook pork to be dry? It was the delicious juicy flavor or cherries and spicy plum sauce, with the right hint of sage and other spices.
The baked potatoes I cut little triangular shapes out the top (thing sandwich rolls, not kaiser roll style). Stuffed them from the top with organic sweet cream butter (I don't want to hear about healthy stuff, it was good!), basil, parsley, paprika and topped off with broccoli and then I added just a *hint* of oil on the bottom of the dish (it does affect the flavor positively without "frying" them this way).
The corn was raw in 1/2 cob sizes, steamed to about 100 degrees F; this way they weren't a starch. We also had a salad. I know this sounds like a lot, but keep in mind our family its things in small portions when we eat by ourselves, and consider nights out/restaurants a treat to splurge a little more.

Then a nice fruit dish for dessert. Now that I've posted a description on nothing but food, I'm going to start lunch for the kids. ;)

One night, with the groups consensus I'll make it again when they join us here...Though, I always try to cook seasonally appropriate for those occasions, so that won't be until the weather gets colder. ;) You know who ya'll are!

Valete.

***UPDATE***

The same pork seasonings/fruits cook equally awesome in chicken WHICH is equally awesome in a salad. ;)