[Ansteorra-announce] 12th Night Feast Recipes - From Count Gunthar

[Ansteorra WebMinister]

 Lady Liadan Bregh and Count Gunthar Jonsson will prepare an exciting and delicious feast! 
Recipes for Steppes 12th Night Feast.

Here are the recipes I am basically using for the 12th Night Feast. There will be changes and adaptations. Not all of the recipes posted here will be used and the dishes will come out differently than originally written. Also, I didn't redact these recipes other than those I noted. This is due to laziness on my part. I have done individual redactions on these at other times but for ease in issuing this I pretty much copied ver batum from the noted sources. This is only to be used as a dietary guide and for those who want to try some of these at home. 

Count Gunthar

STWD BEEF

1 1/2 - 2 lbs boneless beef ribs
2 - 3 onions, minced
2 tbsp parsley, minced
2 tbsp currants
1/2 tsp cinnamon
1/4 each pepper, allspice
1 tsp salt
pinch of saffron
1 1/2 cups red wine
2 tsp wine vinegar

Brown beef. Put in a stew pot, casserole or clay baker with all 
other ingredients (if using a clay baker use only 3/4 cup of
wine). Cover and cook over low heat or in a 325 degree oven
for 45 minutes.



BENES yFRYED

2 lbs fresh fava beans, shelled and boiled until tender
or
1 can (19 oz) fava or kidney beans
2 onions
2 cloves garlic, minced
olive oil or other cooking fat

If you are using fresh beans, parboil the onions with the beans
for a few minutes, then remove them and let them cool while
the beans finish cooking. In any case, mince parboiled onions;
drain the beans and mix with the onions and garlic. Saute' about
5 minutes.


ESPARAGUAT

1 lb asparagus or 2 pkg frozen asparagus spears
1/2 cup seasoned flour
oil for frying
vinegar, preferably white wine vinegar

If using fresh asparagus, trim and parboil 3 - 4 minutes in lightly salted
water; drain and dry on paper towels. Frozen spears should simply be 
barely thawed. Heat oil in a frying pan over moderate heat. Dip spears
in the flour to coat them well and fry over moderate heat, gently but
quickly. Turn them to cook on all sides until lightly browned. Place
in a serving dish and keep warm. When all spears are cooked, 
sprinkle a small amount of vinegar over the dish and serve at once.


MOSSEROUNS FLORYS

1 lb large mushrooms
2 oz fat salt pork or streaky bacon
2 egg yolks, well beaten
salt to taste
1 - 2 pinches ground cloves, cinnamon (or pepper, nutmeg, allspice)

If using bacon, blanch it in boiling water for 5 minutes before proceeding.
Wash mushooms and remove the stems. Plunge the caps into a pot of
boiling water and leave 1 - 2 minutes, then drain on paper towels. When
cool, thread onto skewers with thin slivers of the bacon between the
mushrooms. Grill. When they are almost done drizzle egg yolk over them
to glaze with a golden finish. Sprikle with a little salt and spices.


BUTTERED WORTES

2 - 3 lbs beet greens, spinach, kale, etc..plus some parsley
2 - 3 leeks
2 tbsp or more of butter
4 - 6 slices of bread, toasted and diced

Blanch the greens and leeks in a large pot of boiling, salted water
3 - 4 minutes. Drain in a colander; squeeze out excess water then
chop roughly. Combine with butter and 1/2 cup fresh water in a pan;
stir, cover, and leave over very low heat for another five minutes. Salt
to taste and serve, mixed with the toasted bread cubes.


MAKEROUNS

1 lb broad noodles
1/4 cup or more of grated cheese (Cheddar or Parmesian)
2 tbsp butter (or more)

Boil noodles in salted water until cooked. In a serving dish or
platter put a layer of butter and half the cheese; put noodles on
top of this; then add a second layer of butter and cheese and
serve hot.

A suggestion for making the noodles is to mix flour, eggs, and 
a little sugar and ginger. Roll out to noodle shape.


CHIRESEYE

2 cups stoned fresh or frozen cherries or 20 oz canned cherries (drained)
juice of 1/2 lemon
2 cups breadcrumbs
1/3 cup sugar
3/4 red wine
2 tbsp butter

Blend or process all ingredients together. Either cook over medium
heat about 5 minutes, stirring constantly, or until pudding is well 
thickened, then pour into a serving dish; or put the mixture in
a greased baking dish and bake in a 350 degree oven for 20 minutes
or microwave 5 minutes. May be served warm, chilled or at
room temperature.


CREME BASTARD

2 egg whites
1 cup plus 2 tsp milk
2 tbsp honey
pinch salt
2 tsp sugar

Put egg whites in a sauce pan with 1 cup of the milk and stir over
medium heat as it comes to a boil. Let it simmer for about 5 minutes,
stirring; then add teh honey and salt. After simmering for another
minute or two, remove from heat and strainn or blend in a blender,
adding remaining milk and sugar. Pour into a pitcher or serving dish
and chill.


CORMARYE

5 - 7 lb pork loin roast
1 - 2 tsp each corander and caraway seed
2 - 3 cloves garlic, crushed
1 cup red wine
1/2 tsp salt
1/4 tsp pepper

Grind seeds to powder, add remaining ingredients and blend thouroughly.
Prick the pork, pour the sauce over it in a container in which it will barely
fit (or seal in ziploc bags) and set aside for at least an hour or two to 
marinate. Roast in the usual way while basting it in the juices from time
to time. When the roast is done, pour off the (degreased) drippings into 
a saucepan and add a small amout of pork or chicken broth. Stir and
bring to a boil; thicken with breadcrumbs if you wish, and serve as a
sauce for the pork.

All of the above recipes are almost directly copied from
Pleyn Delit: Medieval Cookery for Modern Cooks 2nd Edition
by 
Constance B. Hieatt, Brenda Hosington, and Sharon Butler
University of Toronto Press 1996


SAUGE

2 cooked chicken legs
2 hard boiled legs
1 tsp ginger powder
1/2 tsp galingale powder
1/2 tsp clove powder
1 tbsp plus 1 tsp crumbled sage leaves
5 tbsp red wine vinegar

In a bowl, combine all the spices with the yolks of the hard-boiled eggs.
Stir until the mixture resembles a coarse paste. Add the red wine vinegar.
Stir. Mince the egg whites and add to the yolk mixture. Stir.

Place the cooked chicken on a serving plate. Pour the egg mixture over the
chicken or seve it in a seperate bowl.

Variation: Substitute 1 lb poached or fried fish for the chicken.

The above recipe from Take A Thousand Eggs Or More 2nd Edition
by Cindy Renfrow
Feb. 1998


WASTELS yFARCED

2 wholemeal or wholewheat brown rolls, halved and with their
crumb removed
2 oz butter
4 oz mushrooms, chopped roughly
4 oz cooked and very well drained leaf spinach, chopped roughly
2 oz raisins
salt
pepper
cinnamon
cloves
1 large or 2 small eggs

Put the halved rolls in a moderately hot oven for approximately 10 minutes or
until they are lightly browned and crisp.
Melt the butter in a pan and cook the mushrroms for a couple of mintues. Add
the spinach and the raisins and continue to cook gently for several minutes or
until the butter has been almost absorbed by the vegetables. Season to taste 
with the salt, pepper and spices. Beat the egg in a bowl, add it to the vegetable
mixture and cook it gently just long enough for the egg to slightly bind the other
ingredients. Pile the filling into the halved rolls and serve at once.


From
The British Museum Cookbook
by Michelle Berriedale-Johnson
The British Museum Press 1987


CAPONS STWED

1 chicken, about 3 lbs
First batch of herbs: 1/3 cup fresh parsley, 1 tbsp dried sage, 1 tsp dried rosemary,
1 tsp thyme (ground), 2 tbsp hyssop or mint, dried
1 1/2 cup wine
6 threads saffron + 1 tsp water
Second batch of herbs: 1/2 tsp tarragon, 1/2 tsp sage, 1/2 tsp rosemary, 1/2 tsp thyme
about 1/2 cup of flour
enough water to make a stiff dough

Sauce: 1/2 cup white wine, 1/2 cup sugar, 1/2 cup currants, small pinch of saffron, 1/4 cup
white wine, 1 tsp powdered ginger.

Mix the first batch of herbs and stuff chicken with them. Put the chicken and wine in a pot
with a top; if you are using a stovetop rather than an oven, you may want to put wood skewers
or something under the chicken in order to keep it from sticking to the bottom.
Soak the saffron in water and then paint the chicken with it. Sprinkle on the second batch of
herbs.
Mix flour and water into a stiff dough, roll it out into a rope. Place it around the lip of the pot and mash the lid into the dough making a fairly airtight seal.
Bake at 350 degrees or simmer on stove top about 1 1/2 hours. Take out and drain the
juices into a pot. Degrease the juices. Make a thick syrup of wine, sugar, currants and a
pinch of saffron. Boil briefly. Mix another 1/4 cup of wine with the powdered ginger. Add this
to the syrup. Add 1/2 cup of the liquid from the chicken to this, pour over the capon and serve.

This comes from Two Fifteenth Century Cookbooks and I basically redacted it on my own.

Apple Tarts

1 large can of prepared apple pie mix
Diced figs and dates
Pie shell

Mix the apples and other fruits together. Bake open topped in the pie shell.
Serve with cream bastard.

Basically my own concoction resembling period apple tarts. Just did it this way to save time
and effort.

Feast fee for adults: $8.00
Feast fee for children: $4.00. 

Feast is limited to 300. Prepaid feast reservations are strongly recommended.

Please contact Feast Stewards with dietary or culinary concerns.



Feast Fee Information

Please send separate check for feast only (do not include site fee). Make all checks payable to SCA, Inc., Barony of the Steppes. 

Please feel free to use ACCEPS, it is up and running for our event now.

Mail checks for prepaid feast to: 

Lady Fionnuala the Fey (Nuala) [Liz Peters]
440 South Westmoreland Road 
Dallas, TX 75211-5133. 

Note: All email links have been obfuscated. Please remove spaces in each address when emailing.