SC - Feastocrat? Autocrat?

[Philip & Susan Troy]

Phlip

Philippa Farrour
Caer Frig
Southeastern Ohio

When pompous people irk me with their regal attributes,
It pleases me to imagine how they'd look in bathing suits.
- -----Original Message-----
From: Richard Campbell <scotland at cloudnet.com>
To: Middlebridge <sca-middle at midrealm.org>; Heidi Johnson
<hjohnson at PDI-CORP.com>; Hans Mersinger <hamersin at unix.csbsju.edu>; Hans
Mersinger <hamersin at unix.csbsju.edu>; MaryLO <erilarlo at win.bright.net>; N B
Read <aramanthra at juno.com>; Priscilla Stiles <pthun at NetDirect.Net>;
Northshield at Minstrel. Com <northshield at minstrel.com>; Nordskogen at Minstrel.
Com <nordskogen at minstrel.com>
Date: Monday, April 12, 1999 3:22 PM
Subject: [Mid] Northshield Rapier Acad. Feast Recipe


First the rules:
· Rule #1: Magnus gets his way.
· Rule #2: Complete domination is okay.
· Rule #3: Having your conscious removed makes life easier.
· Rule #4: Complaints. See Rule #1

Feast Facts:
Feast paid for the event
Feast was profitable
30.8% of feast was purchased
69.2% of feast was donated
66 guests
10 couples (1 royal table, 8 center table, and 1 chose not to be involved
in the honoring)
8.98 pounds of garlic
24 Lemons zested and juiced
18 Oranges zested and juiced
54 eggs
41 pounds of flour
43.5 pounds of lamb
174 pounds of chicken were donated
16 merchants donated
Lord Pasquale became the Lord of the Fungus Dance
Servers complained about being overfed and were told to see rule #1
40 pounds of portabella mushrooms
10 pounds of button mushrooms
16 People took home leftovers


And now for the recipes…  Read thur them and then buy supplies.  Read thur
them again.


First Course
Asparagi Di Campo
WARM MARINATED ASPARAGUS
½ Cup Onion, minced
2 Tsp. Capers, rinsed & chopped
1 Tbsp. Lemon juice(Increased for Libbet)
Salt & pepper
1 Mint leaf
1 lb. Thin asparagus
¼ Cup Butter
Place onion & salt in a bowl large enough to hold the asparagus.  Mix well &
let steep for 30 minutes.  Add the capers, lemon juice & mint leaf &
marinate for at least 1 hour.  Mix thoroughly from time to time.
Clean and prepare asparagus.  Meanwhile, bring water to a boil & cook the
asparagus until tender but still
crisp, about 3 minutes.  Drain.  Toss the still warm asparagus with the
marinade & add salt & pepper.  Toss gently & serve.

Bagna Cauda
ANCHOVY BUTTER
½ Cup olive oil
¼ Cup butter
5 Cloves garlic, chopped fine
6 anchovy fillets, mashed
Pepper
Heat the oil and butter together in a double boiler.  In another pan, cook
the garlic in a bit of the oil until it is soft.  Add the anchovy fillets,
and cook until they dissolve into a paste, about 5 minutes.
Add to the pot of hot oil and butter.

Caudi al Valso
MARINATED CARROTS
1 lb. Baby carrots
1 Tsp. sugar
½ Tsp. salt
¼ Cup lemon juice
½ Tsp. Dijon mustard
½ Cup olive oil
½ Tbsp. parsley  chopped
1 cloves garlic  minced
salt and pepper
Blanch carrots in boiling water with the sugar and salt for 2 to 4 minutes
or until barely tender.  Drain.  Stir together the lemon juice and mustard,
beat in the oil, and add the parsley and garlic.  Pour over the warm
carrots.  Taste, and season with salt and pepper.  Refrigerate for 4 to 6
hours before serving.

Aglio Olivo
GARLIC OLIVE
24 Large Queen Olives
5 Threads Saffron
24 Cloves Garlic
Drain the olives save the liquid.  Boil the garlic in water and the saffron
just to cover until soft.  Cool.  Stuff and return to jar with saved liquid.
Let sit for atleast a day in a cool dark place.

Funghi al Valso
MARINATED MUSHROOMS
2 lb.  Small mushrooms, cleaned
¼ cups Olive oil
¼  Cup Lemon juice
½ tbsp.  Salt
½  tbsp.  Thyme
4  cloves Garlic, chopped
1 tsp.  Black pepper
2 tsp.  Parsley
Slice mushroom stems, leave the caps whole.  Place in a pot with a small
amount of water & cook gently for 15 minutes.  Reserve the stock for soups.
Combine the remaining ingredient.  Place mushrooms in the marinade & let sit
for at least 2 days in the fridge or 2 hours at room temperature, stirring
occasionally.

Olive Profumate
FENNEL & ORANGE-SCENTED OLIVES
1 Clove Garlic, finely sliced
1 Oranges, Zested
1 Oranges Juiced
½ Tsp.  Fennel seeds
1 Cup  Black olives
At least several hours before planning to serve them, mix the garlic, zest &
fennel seeds with the olives. Leave them at room temperature from several
hours, or cover & keep in the refrigerator for up to 2 weeks.  Serve at room
temperature by themselves or as part of an antipasto.

Ecco il Pane
LAST OF THE CELLAR BREAD
SPONGE/DOUGH #1
2½ Tsp. Dry yeast
½ Cup Warm water (105-115 F)
½ Cup Unbleached all-purpose flour
DOUGH #2
2½ Tsp. Dry yeast
3 Tbsp. Warm water
Dough #1
2 Eggs (@ room temp.)
1¼ Cup Unbleached all-purpose flour
¼ Cup Sugar
¼ Cup Unsalted butter, softened
DOUGH #3
2 Eggs (@ room temp)
3 Egg yolks (@ room temp)
¾ Tbsp. Honey
½ Tsp. Vanilla extract
1 Tsp. Salt
Dough #2
1 Cup Unsalted butter, softened
3 Cup Unbleached all-purpose flour
¾ Cup Flour for kneading dough
FILLING
½ Cup Dark raisins
1/3 Cup Currants
1/3 Cup Dried cranberries
Grated zest of 2 lemons
Sponge/Dough #1: In a medium bowl, dissolve the yeast in the warm water and
let stand until creamy, about 10 minutes. Add flour, and stir with a wooden
spoon until smooth. Cover with plastic wrap and let rise until doubled in
volume, about 30 minutes.
Dough #2 (When dough #1 has risen): In a large bowl, dissolve yeast in warm
water and let stand until creamy, about 10 minutes. Add dough #1 (it will
have a very loose consistency) to the yeast mix and stir well. Add the eggs,
flour, sugar and stir until well mixed. Cover the dough with plastic wrap
and let rise until doubled in volume, about 1 hour.
Dough #3 (When dough #2 has finished rising): In a large bowl, combine eggs,
yolks, sugar, honey, vanilla extract, and salt. Add dough #2, it will have a
very loose consistency, and mix well. Add the softened butter, mix well. Add
the 3 cups flour (1 cup at a time) and continue stirring until the dough has
a soft texture, like soft cookie dough. Turn out on a well floured surface
and knead gently, adding the last ¾ cup flour as needed. Knead until the
dough is soft and smooth and holds it's shape. Be careful not to create
lumps. Lightly butter a very large bowl, enough to allow the dough to triple
in volume. Place the dough in the bowl and turn to coat with the butter,
cover with plastic wrap and let rise until tripled, about 3 hours.
Filling: (can be mixed while waiting for dough to rise): Mix raisins,
currants and dried cranberries in a small bowl. Cover with warm water and
allow to soften for 10 minutes. Drain and pat dry. Mix in the lemon zest.
Set aside.
When the dough has triple in volume, turn out on a lightly floured surface
and pat down into an oval or rectangle about ½" thick. Sprinkle half the
filling mix over the dough, and roll up jellyroll fashion along the long
edge. Again pat down into an oval shape about½" thick and sprinkle the
remaining filing mix over the dough. Roll up jellyroll fashion along the
long edge. Divide the dough into 3 pieces.
Butter and flour the bottoms and sides of two 5½" clay flour pots.  Line the
bottoms and sides with waxed paper.  Gently roll the dough into a ball and
place in to pots.  Cover with plastic wrap and allow to double in volume,
about 2 hours. Once the dough has risen, cut a small 'X' in the top of each
loaf and bake in a preheated 400° F (200° C) oven for 10 minutes.  Reduce
temperature to 375 F (190° C) for another 10 minutes. Again reduce the oven
to 350° F (180° C) and bake for 15 minutes or until a wooden skewer comes
out clean when inserted into the bread.  Cool the breads in their pots on a
rack for 30 minutes.  Carefully unmold the breads and lay on their sides, on
a rack, until cooled.  Best eaten within 48 hours.

Second Course

Bruschetta Da Vincia
PORTABELLA MUSHROOM BRUSCHETTA
4 Portabella Mushrooms
2 Tbsp. Olive Oil
½ Tbsp. Marjoram
Salt & Pepper
4 Bread Slices 1" thick
1 Clove Garlic
4 Tsp. Marcapone Cheese
4 Tbsp. Olive Oil
1 Clove Garlic, crushed
2 Tbsp. Balsamic Vinegar

In a blender puree olive oil and marjoram.  Start mushrooms gill side up on
grill. Drizzle with olive oil and marjoram.  Season with salt and pepper.
Grill until center is soft.
Toast bread slices then rub with raw garlic.  Top with a sliced portabella
mushroom.  Place small spoonful of cheese on mushroom.  In a small bowl
combine oil, vinegar, and garlic.  Spoon over mushroom.  Let sit until cool
or enjoy hot.

Mela con bruciari zucchero roseo fasciatura
APPLES WITH CARAMEL ROSEMARY DRESSING
I am sorry but this recipe is too dangerous to make in a normal home
setting.  I am a professional and will maybe later have a class at an event
to show you how to make this dressing.

Pollo Cuocio con Caudo
ROAST CHICKEN WITH GARLIC & ROSEMARY
3-5 Lb. Chicken
¼ Cup Rosemary
4 Cloves Garlic
12 Baby carrots
1 Onion quartered
Salt and Pepper
1 Tbsp. Olive Oil
Preheat over to 325°.  Wash and dry the chicken.  Stuff garlic under the
skin of the chicken.  Place onion and carrots into the chicken.  Salt and
pepper.  Rub with olive oil. Place into a roasting pan with about 1-inch of
water.  Roast until chicken is tender. Make a pan gravy from the dripping.

Biscotti Verde e oro
BISCOTTI W/ SPICED DATES AND APPLE CIDER
3 Large Eggs Separated
1 ½ Cups Sugar
½ Cup Butter
1 Cup Pistachios
½ Cup Golden Raisins
3 Tbsp. Orange Zest
3 Tbsp. Lemon Zest
3 ½ Cup Unbleached All-Purpose Flour
1 ½ tsp. Baking Powder

Preheat the oven to 325°.  Butter a baking sheet or line it with parchment.
In a large bowl, beat the egg yolks with ¾ cup of the sugar until light and
the sugar is dissolved.  Stir in the melted butter, almonds, raisins, and
orange peel.
In a separate bowl, beat the egg whites until they just begin to form peaks
and gradually beat in the remaining 3/4-cup sugar until the whites form
stiff peaks.  Sift the flour and baking powder together.  Fold in 1/3 of the
flour into the yolks; then fold 1/3 of the egg whites in.  Repeat,
alternating, until well combined.
The dough will be firm and slightly sticky. If the dough is too soft, add
more flour.  With floured hands, divide the dough into two logs
approximately 1 ½ inches wide.  Arrange the logs on the prepared baking
sheet and bake for 20 to 25 minutes or until they are lightly brown and firm
to the touch.
Remove from the oven and set the baking sheet on a rack for 10 minutes.  On
a cutting board, cut the logs on a diagonal into slices ½ inch wide.  Return
the slices to the baking sheet and bake for 5 to 7 minutes on each side or
until the biscotti are very lightly browned and crisp.  Cool on racks and
store in airtight containers.

Vino de Mele
ORANGE CIDER
Add the fresh squeezed juice of an orange to Apple Cider.

Third Course

Insalata Amaro con Speziaezza Pepe Oliva Oleato e Capra Formaggio
SPINACH WITH GOAT CHEESE & SPICY PEPPER OIL

Zampa Della Agnello Cuocio con Cuociole Radici Pianta
ROAST LEG OF LAMB WITH VEGETABLES
Poke butter-flied leg of lamb with tip of knife and insert clove of garlic
into each hole.  Sprinkle with salt and pepper.  Cover well with rosemary,
parsley, marjoram, basil, and oregano.  Rub with olive oil. Squeeze 3 lemons
over each leg.  Place into an airtight container in refrigerator for 24
hours.  Wash and peel veggies.  Arrange veggies around lamb, add water to
1½" depth, and place into a 450° oven and turn oven down to 325°.

Finale

Uovo Latte noce moscata
NUTMEG EGGNOG
3 Egg yolks
½ Cups Sugar
1 Pint Heavy Cream
2 Quarts Milk
1 Pinch Cinnamon
1 Pinch Nutmeg
5 Threads Saffron
3 Egg whites
¼ Cup Powdered sugar
Beat yolks and sugar until thick and lemon colored.  Beat the egg whites
with the powdered sugar until stiff peaks are formed.  Sit the whites aside.
Heat the milk and cream with spices until it begins to bubble around the
edge of the pan.  Slowly add some of the hot milk to the egg yolk mixture to
temper it.  Combine with the remaining milk and cream.  Return to the heat
and cook until thicken.  Remove from the heat and whisk in the egg white
mixture.  Serve piping hot.

Magnus mac Isaac Campbell of Breadalbane

"Your bow's range is only slightly greater than the shadow of your ego"
A Beautiful Canadian Archer

or

Burak Balaban al iskoçya

"Magnus!! I will see your bones picked clean and bleached white by the sun."
Personal Oath of Evil Twin

From:  "Richard Campbell" <scotland at cloudnet.com>
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