SC - Outdoor feasts
Bronwynmgn@aol.com
Bronwynmgn at aol.com
Thu Apr 17 09:21:12 PDT 1997
Sue Wensel wrote about Celtic feasts:
> I know the feeling. I just recently (March 8) did a Ceilidh. I made over 200
> oatcakes ahead of time and roped one of my kitchen helpers into making a
> special one for high table and extras for the lunch at the event. I barely
> had 10 leftover. Plus 15 dozed pieces of shortbread, plus 30 lbs of pie dough
> -- all made from scratch, all ahead of time. Next year I outsource!
>
> Derdriu
We did almost everything on site, except for the haggis and the cheeses.
There were a few shortcuts taken, like using commercial Latino pan
dolce, kind of like a raisin brioche or a pannetone, for our trifle
cream sops. Otherwise I don't think we could have done that particular
feast. We made a nice substantial malt bread on site, though.
BTW, what recipe for oatcakes did you use? The one I have found that is
probably the earliest is English and calls for just oats and water,
which produces a nice, matzoh-like effect when done right.
Adamantius
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