Re(2): SC - Feast themes

[Philip W. Troy]

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