SC - wedding menu help (florilegium)

[Stefan li Rous]

Kat asked:
> Can someone suggest to me five or six period dishes (or perioid, if
> necessary) that I can transform into canapes?  I haven't seen the hall yet,
> so I am assuming that everything will have to be prepared in advance and
> served cold or room-temp, except whatever will fit in my chaffing dish.  I
> also won't have time to do more than one really fiddly complicated thing.
> 
> Thoughts so far:  Fungys, done with whole mushrooms, in the chaffing dish?
>  Ordering 300 tart shells from the cash-n-carry and making petite ember
> tartes?  Coneys in Cirop, done with chicken wings, in the chaffing dish?

I think you might want to consider the boiled garlic recipe that was
talked about here recently. Whether you boil it and then crush it to make
a spread for bread or whether you boil it and leave the cloves whole to
be picked out of the juice would be your choice. I still like the latter
even if Adamantius has raised some doubts in my mind as to whether it
was actually done this way. The recipe is in the garlic-msg file in
my florilegium as well as in a recent digest for this list.

It was much easier than the mushroom recipes I've seen and certainly
easier than any tartes.
- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:
         http://lg_photo.home.texas.net/florilegium/index.html ****
============================================================================

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".

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