SC - A&S Feast Menu (very long)

[Christi Redeker]

Okay everyone.  After a weekend of minor emergencies we made it through unscathed.  I was in the midst of one of my full blown migrane type headaches all day, but managed to be in the kitchen for all but 20 minutes or so where I was forced out by Mistress Elaina.  We didn't have burners, we were working off of a grill with gas flames and I had a hard time getting water to boil on it.  It would simmer, but it took 1 ½ hours to get a 5 gal soup pot of water to boil, so I ran a bit behind, but served out on time.  And after serving out the last course (This is my proudest moment of the whole day), I was indentured as an apprentice to the wonderful Mistress Elaina de Sinistre!!!!

Successes, everyone that ate the lunch complimented me, even my boyfriend's knight, who never eats feast ate lunch and then had three helpings of the perre.  A lady from another kingdom, who just recently moved to our kingdom said this was the best feast she has ever had.  I learned I can change my menu 30 minutes before the feast, and do so smoothly enough no one noticed.  (I had left the beef behind for the Frytours and so it was still frozen, I skipped it all together and just served the Chawettys in the first course and moved the Pompys to the second course).  And to top everything off, I won the cooking part of our A&S competition. (I will post my notes on that in a later message.)

Failures, I learned that I need to make sure I take better care of myself when in the kitchen.  I need to make sure of my kitchen facilities ahead of time, the water not boiling quick enough because of the type of stove really set behind my planning.

All in all, the food was great, everything that could be seen outside the kitchen ran smooth, and what didn't run smoothly in the kitchen I learned from.

There was a request for my recipes and I can do that now.  

These recipes were redacted by the Dragonsspine Cooks Guild before the feast and we used their redactions for the dinner.

Chawettys.  Take Porke y-sode, & mencyd Datys, and grynd hem smal to-gederys; take yolks of Eyroun, & putte ther-to a gode hepe, & grene chese putter ther-to; & whan it ys smal y-now, take Gyngere, Canelle, & melle wyl thi commade ther-with, & put in thin cofyns; then take yolks of Eyroun hard y-sothe, an kerue hem in two, & ley a-boue, & bake hem; so nogt y-closyd, serue forth.

Take Pork seethed, & minced Dates, and grind them small together; take of Eggs, & put thereto a good heap, & green cheese put thereto; & when it is small enough, take Ginger, Cinnamon, & mix well thy mixture therewith, & put in thine coffins; then take yolks of Eggs hard seethed, and cut them in two, & lay above, & bake them; & so not closed, serve forth.

Chawettys  (redacted by Mistress Elaina)
(Made one big pie to feed 16 people)

2 lbs bone in pork roast
½ lb farmers cheese 
2 or 3 dates, minced
4 egg yolks, beaten
1 teaspoon ginger
1 teaspoon cinnamon
1 pie crust
8 egg yolks, hard boiled

Remove the bone from the roast and cut into 1 inch pieces.  Boiled with the bone in the water and used the broth for a later recipe.  Cooled the pork.  Food processed all the pork, cheese, dates, raw egg yolks and spices together then put into a pie crust.  Sliced the egg yolks in half and used them to decorate the top of the pie.  Covered with aluminum foil and baked at 425 degrees for 15 minutes.  Removed the foil and baked for another 10 minutes to brown the crust.  Cut into 16 pieces and served it forth.


Pumpes 
Take and sethe a gode gobet of Pork, & nogt to lene, as tendyr as ythou may; than take hem vppe & choppe hem as smal as thou may; than take clowes & Maces, & choppe forth with-alle, & Also choppe forth with Roysonys of courance; than take hem & rolle hem as round as thou may, lyke to smale pelettys,  a .ij. inches a-bowte, than ley hem on a dysshe be hem selue.  Than make a gode almaunde mylke, & lye it with floure of Rys, & lat it boyle wyl, but loke that it be clene rennying; & at the dressoure, ley .v. pompys in a dysshe, & pore thin potage ther-on.  An gif thou wolt, sette on euery pompe a flos campy flour, & a-boue straw on Sugre y-now, & Maces:  & serue hem forth.  And sum men make the pellets of vele or beeff, but ys best & fayrest.

Take and seethe a good gobbet of Pork, & not too lean, as tender as thou may; then take them up & chop them as small as you may; then take cloves & mace, & chop forth withal, & Also chop forth with Raisins of Cornith; then take them & roll them as round as thou may, like to small pellets, at two inches round, then lay them on a dish by themselves; then make a good almond milk & mix it with flour of rice, & let it boil well, but look that it be clean running; & at the dresser, lay five meatballs in a dish, & pour thine pottage thereon.  And if thou will, set on every meatball a field-flower, & above strew on sugar enough, & Maces:  & serve them forht.  And some men make the pellets of veal or Beef, but pork is best & fairest.

Pompes (redacted by Mistress Elania & Baroness Miranda)
1 ½ lbs ground elk
1 lb ground beef
1 teaspoon ground mace
1 teaspoon ground cloves
1 cup raisins (they used golden raisins, but I used regular the day of the feast)
pork broth from the boiled meat from the chawettys

Mixed together the elk, beef, mace, cloves and raisins and ran them through a meat grinder so all the spice would mix evenly and the raisins would be ground into the mix.  Formed meatballs and then let set so the flavor would continue to mix together.  Boiled meat balls in the broth.

Peynreguson. Nym resons & do out ye stones, and bray it in a morter with pepir & gingiuer and salt and wastel bred; tempre hit with wyn, boile hit, dresse it forth.

Peynreguson (redacted by Timothy & Afrika O'Brien)
½ cup raisins
¼ teaspoon pepper
½ teaspoon ginger
salt
1 tablespoon  breadcrumbs
white wine

Ground raisins in the food processor (since we were doing a great deal of sauce) add pepper, ginger, salt and bread crumbs and mix together.  Add wine and boil.  Cook until well blended together.  We let it sit and then reheated before serving (I think).

The garlic sauce was done right to the letter with the recipe in Cindy Renrow's Take A Thousand Eggs or More.  That is where I took all my recipes from for this feast.  I would like to thank her for putting these out.  Everything was wonderful.

If you still need the Garlic sauce recipe email me privately and I will send it out.

Aoife, the bread swans were beautiful.  I have a request to do a dark bread swan for a feast that our King and Queen will be attending, or King is HRM Cameron Blackswan.

Any other questions?  Email me privately, or to the list.








============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================