-=> Quoting Janis Kracht to Jim Weller <=-

 >>> make it more rye-ish...?
 
 > consider adding kalonji to your dough if you have it. Kalonji is
 > the Hindi name for nigella also called black caraway

 JK> Yes, I have black caraway from some other Indian dishes I made.

Cool! It's pretty obscure in western cuisine. I did find one
non=Asian recipe that calls for it.

It's best for bread ground or crushed.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Fresh Ham, Tudor Style
 Categories: Pork, Alcohol, Spices
      Yield: 8 to 16 servings
 
      1    Fresh ham or pork shoulder
           -whole or half,
           -bone in or boneless
      2 lg Onions, chopped
      2 lg Carrots, chopped
      2    Stalks celery, including
           -leaves, chopped
      3    Cloves garlic, chopped
      1 ts Brown caraway seeds
      1 ts Black caraway seeds
      1 ts Celery seed
      2 ts Ground cinnamon
    1/2 ts Ground cloves, or
      1 ts whole cloves
      1 tb Whole allspice, or
      1 ts ground allspice
      1 tb Grated orange zest
      1 tb Black peppercorns
      1 lg Bay leaf
           Salt to taste
  1 1/2 c  Red table wine
    1/2 c  Red wine vinegar
    1/2 c  Olive oil
    1/2 c  Cognac
 
  Trim every bit of fat possible off the meat.  Place the meat in a
  large non-metal container.
  
  Mix all of the other ingredients together and pour over the meat.
  Marinate the meat in the refrigerator for at least 6 hours or up
  to 8 days. Turn the meat several times during marination so that
  no section is allowed to become dry.
  
  When ready to roast, transfer the meat to a large heavy roaster
  pan (an enameled iron roaster with a lid would be ideal).  Remove
  the bay leaf, peppercorns, whole allspice and whole cloves (if
  used) from the marinade and pour the marinade over the meat.
  
  Roast the meat in a 350 F oven, basting frequently.  Allow 30 to
  40 minutes per pound.  The inside temperature should be 165 F to
  175F as measured with a meat thermometer.  Remove the cover during
  the last 1/2 hour. You should be able to "cut with a fork" when
  done.  If the pan becomes too dry, add additional red wine and/or
  water, 1/2 cup at a time. You will want at least 1 cup of liquid
  remaining in the pan when the roast is done.
  
  Transfer the roast to a carving platter and allow it to cool
  slightly before carving.  If desired, serve surrounded with small
  baked apples or spiced crab apples.
  
  HUNTER'S SAUCE:  Strain the liquid and vegetables from the
  roasting pan. Transfer the vegetables to a food processor or
  blender.  Return the liquid to the roasting pan and skim off as
  much fat as possible. Add 1/2 cup of hot water to the pan and
  bring to a boil over high heat, scraping up the particles adhering
  to the pan.  Reduce the liquid to 1 cup.
  
  Puree the vegetables in the food processor or blender.  Add the
  reduced cooking liquid and blend until smooth.  Transfer to a
  small saucepan and bring to a boil, stirring constantly.  If the
  sauce is too thick, thin to the desired consistency with hot
  water.  Serve in a silver or pewter pitcher, bowl or sauceboat.
  
  The Baltimore Sun; Dec 22, 1991
  
  Posted by Fred Peters.
 
MMMMM

Cheers

Jim


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