SC - East Kingdom 12th Nite Menu

[weymouth at iceweasel.org]

Hi everyone

Hope that everyone had happy and safe holidays.

At last, this is the menu for East Kingdom 12th Night.  Unfortunately 
I will not have time to post the recipes ahead of time.  I'm having a 
very, very real life right now and my time is very limited (yeah, 
right, so whaddam I doing this for now when I could be doing real 
work).  I will be making up a recipe booklet to be distributed at the 
event (actually my dear husband will be doing it for me, maybe I can 
actually get him to put the stuff up on our web site) and will gladly 
either post it after the event or will pop it in the mail to anyone 
who wants to respond to me privately.


So here goes.  I'm still contemplating the order of dishes in each 
course.  Nothing is set in stone.

All dishes are from Curye and Two Fifteenth Century Cookery Books.


1st course

Bruet of Almayne (chicken, almond milk, raisins, spices)
Compost (cabbage, turnips, carrots, pears, honey, vinegar, stuff)
Rys (rice, almond milk, almonds)
Raynolles (pork, spices pan fried in wonton wrappers)           
Rauioles (ricotta, wonton wrappers, other stuff)
Aquapatys (boiled garlic-- the dish being done by name alone.  Well,
                     it is a cool name)
Wardouns in Past (pear tart wiht honey, ginger and black pepper)


2nd Course

Alows Beef (beef rolled with parsley, onions, stuff and spices)
Benes yfryed (white beans, onions, garlic)
Tarte de Brye ( cheese tart thingy)
Apple Muse (apples, bread crumbs, spices)
Ginger Brede
Spiced Nuts

And yes, no snipes about the wonton wrappers.  They're nothing more 
than a basic dough and they're cheap and easy to work with.

Stop by the kitchen to see us.  

Thanks for your support.

Aemilia
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