SC - Elizabethan Noshes

[maddie teller-kook]

Gunthar,
I have an incredible recipe for marinated mushrooms if you'd like it, I can send it to you. Got it from a
cooking friend in the Midrealm.

Meadhbh

Michael F. Gunter wrote:

> Good Morning All,
>
> Sorry that I haven't been able to respond sooner but work is hell.
> Thank you for all of the wonderful responses both privately as well
> as on the list about suggestions for the Elizabethan Buffet.
>
> Some comments:
>
> > jusselle dates? take the largest pited dates you can find and
> > stuff them with a mixture of cream cheese, italian seasoned bread crumbs
> > and moistened with enough beef broth to make it pipe well.
> > margali
>
> These sound good and easy. I do wonder about your documentation as well
> as the fact that many people around here may not try them because of
> preconcieved notions. In other words some may think they're too "weird"
> but I'll probably make them anyway because I'm a contrary sort.
>
> >From Sincgiefu:
>
> > Please check out my recently updated Gerard's Herbal page:
> > http://members.aol.com/renfrowcm/gerard.html  You're bound to find some
> > interesting period ideas there.
> and:
>
> > I'd add a tray of pickled vegetables & mushrooms to your list, &
> > perhaps some cold cooked sausages sliced thinly.
> > Maybe a tray of that quince paste confection, cut into small lozenges.
>
> D'oh! Yeah, pickled veggies and mushrooms! I knew that! Really! Too much
> work at work.
>
> The sausages sound like a neat idea, especially with a good mustard.
> I can get quince paste in the Mexican food aisles here. I may do that
> since I can't get fresh quinces.
>
> I'll check out the websites, thanks.
>
> Master A:
>
> > You might do a small mead, which is easier to do than root beer, and
> > maybe a barley-water orange juice drink for those disinclined to do
> > alcohol for any reason. The latter is non-fermented and can be done in
> > a couple of hours or less.
>
> That could be interesting. I'll think about the mead since Alys D. is a
> very good mead-maker. The barley-water orange drink sounds interesting.
> Basically barley soaked in water and then the water poured off with an
> orange syrup? Maybe I'll do the hot lemon syrup drink if it gets chilly.
> The lemon beer is popular here if it's warm.
>
> > I gather the potted venison is a spreadable pate of sorts, to be used
> > for canapes?
>
> That was my intention, yes.
>
> > You might want to consider venison pasties that could be made large
> > and sliced, or perhaps even cooking the venison in some kind of sealed
> > pot, possibly with some gelatinous stock, which would approximate the
> > contents of a venison pasty that has cooled. Another possibility would
> > be brawn, but in either case you'd have meat and jellied "gravy" for
> > eating on some type of bread or pastry.If it were brawn, you could make
> > a butt-kicking mustard... .
>
> I will already have a couple of dishes that are cut into serving portions
> so I'm not sure about this. A problem with the "jellied gravy" is once
> again the fact that I'm easing a lot of Ansteorrans into this stuff and
> I think many of them consider a jellied broth as meaning the roast needs
> to be reheated. I personally love a stock reduced until it's jellied.
>
> I did find an interesting note about marrow in pasties. I think a puff
> pastry filled with spiced marrow would be interesting. I wonder if people
> would eat it...
>
> > Another possibility would be little chewet meat pies, probably so called
> > because they are shaped like little round cabbages, and normally made
> > quite small, four inches or so across. I see also you have plenty of
>
> A thought, where is the recipe located?
>
> > I see you also have plenty of fruit dishes; you might consider a
> > vegetable pickle of some kind, even something along the lines of a sweet> cucumber pickle, for example.
>
> See the D'oh! for Sincgiefu above.
>
> > I confess I'm drawing a blank on Shropshire cakes...would these be
> > Shrewsbury cakes, by any chance, or am I just becoming senile?
>
> Nope, I'm becomming overworked and underslept. Although I keep thinking
> I've heard of something called Shropshire cakes but probably only in
> my fevered imagination.
>
> Also one last note: I'm Evil, not Sinister. I'm right-handed.
>
> Aiofe:
>
> The recipe sounds interesting but I'm kinda confused on a couple of points
> in the process. Sorry, I haven't had a whole lotta sleep lately. My fault.
>
> Well, that's some quick responses over lunchtime.
>
> Thank you for all the assistance.
>
> Yers,
>
> Gunthar
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