SC - period feast menus

[Alderton, Philippa]

Recipes, please? Sounds like a lovely meal. Where are you, mundanely?

Phlip,
in SE Ohio


phlip at morganco.net

Never a horse that cain't be rode, 
And never a rider that cain't be throwed.


 
: Tapas:
:         Rojões Comino (braised pork with cumin, coriander & lemon)
:         Tortillitas de Camarones (shrimp pancakes)
:         french catalan meatballs
:         pork loin with pomegranate sauce
:         sauted mushrooms
:         variety of olives
: 
: First Course:
:         garlic soup with Three Kings Sweet Bread
:         Orange & Onion Salad
:         pork loin in milk
:         Catalan Beef Stew with Orange Peel & Black Olives:
:         cauliflower fried in garlic and olive oil
: 
: Second Course:
:         swordfish with raisins
:         saffron rice
:         Pollo al Ajillo (garlic chicken)
:         fried spinach w/pine nuts nd proscuitto
:         peasant bread
: 
: Dessert:
:         Monkey Melon (melon soaked in anisette)
:         honey coated fried pastries
: 
: THe monkey melon was especially memorable. You cut the very top off the
: canteloupe, scoop out the innards, fill the space with home-brewed
anisette
: and soak for a few hours. Pour out the anisette, cut the canteloupe into
: bite-sized pieces and serve. The combination of flavors is wonderful. And
: the chief cooks couldn't decide if the canteloupe was better, or the
: leftover liqueur, which didn't make it out of the kitchen (G).
 

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