Recipes: Samwise Gamgee's Pork Pies

SAMWISE GAMGEE'S PORK PIES

Serves 4 to 6.

Note: These are good eaten cold or at room temperature. From Heath Dill and his blog www.Dillicious.wordpress.com.

• 1/2 lb. ground pork (if grinding your own, use tenderloin, with the fat cut off and grind coarsely)

• 1/4 lb. ground sirloin beef

• 1 medium to large yellow onion, diced small

• 1/2 c. bread crumbs

• 11/2 tsp. ground nutmeg, plus more for garnish

• 1 tsp. ground cinnamon

• 1/2 tsp. ground allspice

• 1 tbsp. salt

• 2 tsp. ground pepper

• 2 eggs

• 2 (9-in.) unbaked pie crusts (1 double crust)

Directions

Preheat oven to 350 degrees.

To the ground pork and beef, add the onion, bread crumbs, garlic, nutmeg, cinnamon, allspice, salt and pepper, and all but a couple of pinches of the sage. Beat the eggs, then add them to the mixture, setting aside a couple tablespoons of egg for a glaze later. Mix the meat mixture thoroughly.

Add the meat to the pie plate, and spread it evenly. Top the pie with the remaining pie crust, cutting a small hole in the top center. Use the remaining egg to glaze the top, then sprinkle with remaining sage and a sprinkle of nutmeg on the top.

Bake for 2 hours, checking the top occasionally to ensure that it doesn't burn (put aluminum foil on near the end of baking, if necessary, to keep it from getting too brown). Once finished, let it cool for 10 to 15 minutes. Serve with chunky homestyle applesauce, or with Dijon or German whole-grain mustard.

Nutrition information per each of 6 servings:

Calories435Fat22 gSodium1,530 mgSat fat9 g

Carbohydrates39 gCalcium52 mg

Diabetic exchanges per serving: 2 1/2 bread/starch, 2 lean meat, 3 fat.

BILBO'S SEED CAKE

Serves 16.

Note: Adapted from "Mrs. Beeton's Book of Household Management," from 1861.

• 1 lb. butter

• 3 c. flour

• 1/4 tsp. ground nutmeg

• 2 tbsp. caraway seeds

• 2 tsp. grated orange peel

• 6 eggs, whisked

Directions

Preheat oven to 325 degrees.

Grease a 9-inch round cake pan.

Cream the butter with the sugar. Slowly add the flour. Add the nutmeg, caraway seeds and orange peel. Mix thoroughly.

Whisk the eggs and brandy in a separate bowl until they are well mixed. Beat the egg and brandy combination into the dry ingredients until the batter is smooth. Pour batter into the cake pan.

Nutrition information per serving:

Calories400Fat25 gSodium230 mg

Carbohydrates37 gSaturated fat15 gCalcium26 mg

Protein5 gCholesterol130 mgDietary fiber1 g

Diabetic exchanges per serving: 1 bread/starch, 1 1/2 other carb, 5 fat.

Makes 10 small "loaves" (see Note).

Note: These are best when eaten the same day as baked. The significance of lembas bread in the stories is that it is a magical food made by elves. A single bite is supposed to make a person feel full. This is a quick and easy version of the bread, and while not true to the "from the forest only" aesthetic, it is something that a host could make quickly should 13 dwarves and a wizard drop by for tea. From Audra Thorn and www.TheHungryHobbit.com. She notes that these can be wrapped in leaves, to be more authentic.

• 21/2 c. flour

• 1 tbsp. baking powder

• 1/4 tsp. salt

• 3 tbsp. brown sugar

• 3 tbsp. honey

• 1 tsp. vanilla extract

• 1/4 c. water with 1 tsp. lemon extract

Directions

Combine flour, baking powder and salt in a large bowl.

Add the yogurt, brown sugar, honey, vanilla and 1/4 cup water (mixed with lemon extract) gradually. Combine until a ball of dough forms. Divide the dough into 10 balls.

Flatten each ball to about 1/2 inch thickness and rounded rectangular shape. Place on a cookie sheet lined with parchment paper. Bake for 12 to 17 minutes. The bread will be lightly golden when done.

Nutrition information per serving:

Calories160Fat0 gSodium236 mg

Protein5 gCholesterol0 mgDietary fiber1 g