SC - RE: Planning a Feast

Debra Hense debh at microware.com
Mon Jun 9 08:24:10 PDT 1997


Hi all,

I'm currently planning a feast for Crown Tourney in December.  The theme is 
foods from the crusades.  The basic idea, is these are countries the 
crusaders may have traveled through on their way to battle.

What I am looking for in the way of comments - is it balanced? Is it 
balanced in the way of color, textures, flavors? Is there enough there for 
a lacto-ova vegetarian to eat (and get some protein also?)  Does the feast 
menu appeal to you?

Recipes - where period sources are known - the source is given. Where not 
known - taken from my recipe diary book of recipes I have collected from 
cooks at feasts where I've enjoyed the dish.

Personal Goal: to serve at least two period dishes per course.

First Course:

Breads
Fruits
Cheeses
Butters

Second Course: French

Roasted Chicken (sage sauce on side) - Goodman of Paris (personal variation 
	of the Cold Sage Chicken recipe)
Digne Carrots - carrots, honey, butter, currants, almonds
Mushroom Pastries - Le menagier  Mushrooms in a pastry with sweet spices 
	(cinnamon, ginger, cloves, sugar)
Mon Amie - Honey custard

Third Course: Italian

Flesh of Veal - Platina  (beef rolls with marjoram/parsley)
Armored Turnips - Platina   (turnips baked in cheese)
Saracen (Heathen) Peas - Das Guter Speise  (peas, honey, ginger, 
	cinnamon/nutmeg)
Pastry which they call Canisiones - Platina  (almond stuffed pastry)

Fourth Course: Middle Eastern   (thank you Cariadoc for your Miscellany on 
the Web!)

labaniyyah - Ibn Al-Mabrad (meat-leeks-yogurt-rice-spices)
Cooked dish of Lentils - al-Andalusi  (lentils, eggs, onions)
Zabarbada of Fresh Cheese - Andalusian  (I need a good flat-bread recipe to 
go 	with this! Or, would I be better off just buying?)
Hais - al-Baghdadi - date balls
Hulwa - Ibn al-Mabrad - sugared nut balls


Thanks for your help!

Question, I have had armored turnips before, but am not sure how 
available/costly they will be for a december feast. Would it be okay to 
substitute potatoes if the turnips turn out to be too scarce or too 
expensive?

Has anyone else tasted the armored turnips before? Do you think that 
substituting potatoes would make a very big taste/texture difference?  Or, 
would I be better off looking for a different recipe altogether?  Like an 
herbed cheese pie or something?

Kateryn de Develyn
debh at microware.com


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