SC - My last word on Feast-o-crats

[Bonne]

Decker, Terry D. wrote:
> I don't know about recovering them from the server.  That's handled by
> Gunthar and Pug.  

Oops, sorry, I know that, I have no idea why I typed "Bear".  

< I do collect the recipes and I haven't transferred these
> to my notebooks, so here's a quick recovery of everything I received.  I've
> included the recipes you already have in case some other people need them.
> 
> Bear

Thank you, you had some I'd missed. here are a few more that I have, some from
outside my original thread.  Are you listening, Lady Diana?  Between these two
posts, all the fig stuff ought to have been repeated. Also, Lady Diana, where
are you that your figs are ripening already.  Mine seem nowhere near it, still
small, green and hard.  

Bonne

> Subject: SC - Roasted Figs with Thyme and Honey
> Date: Sat, 20 Jun 1998 02:12:56 EDT
> From: korrin.daardain at juno.com (Korrin S DaArdain)
>  Reply-To: sca-cooks at Ansteorra.ORG
> 
> Fresh figs are one of nature's miracles; they're like candy that grows on
> trees. I love them as a dessert with a little Gorgonzola or goat cheese,
> and you can certainly serve these figs with your favorite cheese.
> 
> Roasted Figs with Thyme and Honey
> 
> 1 tsp (5 ml) butter, margarine, or vegetable oil
> 8 large fresh figs, cut in half
> 3 Tbs (45 ml) honey
> 1/4 cup (60 ml) dry red wine (or orange juice for a non alcoholic
> version)
> 1/4 tsp (1 ml) dried thyme, or 4 sprigs fresh thyme
> 
> Grease the bottom of a baking dish with the butter. Place the figs, cut
> side down, in the bottom. Cover the figs with the honey and wine, and add
> the thyme on top. Cover with aluminum foil and bake at 375F (190C) for 15
> minutes. Serve hot, cold, or at room temperature. Serves 4.
> 
> Korrin S. DaArdain
> Kingdom of An Tir.
> Korrin.DaArdain at Juno.com

> Subject:  SC - Will's- more recipes
>      Date: Fri, 26 Jun 1998 19:14:22 EDT
>     From:LrdRas at aol.com
>  Reply-To: sca-cooks at Ansteorra.ORG
>
> Here are the few recipes my co-feastocrat at Will's Revenge, His Lordship
> Thorstein,  was willing to share. :-) Sorry for the lack of documentation
> but this isn't my work. Enjoy. They are wonderful. :-)
> (other recipes snipped)
> 
> 	Parma fish pie
>
> sufficient pastry for a large, 10 in deep-dish double crust pie
> 2 lb. cooked fish
> 1 cup raisins
> 8 prunes
> 6 figs
> 10 dates
> * cup pinenuts
> 1 cup dry white wine
> 2 tablespoons fine oil
> 2 cup chopped parsley
> 1 tablespoon chopped fresh marjoram
> 2 teaspoons fresh sage
> 2 tablespoons fresh grated ginger
> * teaspoon cloves
> * teaspoon salt
> * teaspoon grains of paradise
> pinch saffron
> 1 cup white sugar
> 1 cup almond milk
> 3 tablespoons rice flour
> 
> Flake fish and set aside
> Wash fruit.  Cut into small pieces
> Combine all fruit and pinenuts in bowl and add white wine, set aside
> In pot over low heat, combine oil and herbs.  Add fruit and wine mixture
> Combine spices and sugar.  Stir into fruit mixture.  Continue heating until
> sugar is dissolved.
> Reserve some almond milk for brushing on crust
> Add almond milk to rice flour and stir until smooth; add to fruit mixture
> Fold in * of fish.  Pour into crust.  Layer remaining fish on top.  Cover
> with
> top pastry.  Brush with almond milk.  Bake at 425º for 10 min. reduce to
> 375º for another 20-30 minutes.  Serve hot or cold.

> Subject:Re: FW: SC - Yikes! I'm teaching a class!
>      Date:Fri, 10 Jul 1998 16:57:58 +1000
>     From: Robyn Probert <robyn.probert at lawpoint.com.au>
>  Reply-To: sca-cooks at Ansteorra.ORG
> 
> Bonne and Meliora,
> 
> >I want to start my group off "right" so does anyone have a list of foods
> >that can be purchased or made (with little effort) that are close or
> >actually documentable ......
> 
> For the off-the-shelf approach, you could try this as a do/don't list in
> categories, with some basic info, eg...
> 
>         FRUITS were eaten raw or cooked, eg stewed or in pies
>         DO bring apples, pears, grapes, figs, plums, ...
>         DON'T bring bananas, kiwi fruit, mandarines, ...
> 

> LYN M PARKINSON wrote:
> > 
> > Help!  does anyone have a copy of:
> > 
> > _Neapolitan Collection_: an untitled, unpublished Italian recipe
> > collection of the fifteenth century now held by the Pierpont Morgan
> > Library of New York, MS Bu(umlaut)hler 36.
> >snippety<
> > recipe for fried beans (Fava in padella) calls for figs and apples to be
> > mixed with the very dry herbs chervil, sage, mint and parsley before
> > being wrapped into a bean fritter."


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