SC - brain failure & menu help

[Ana L. Valdés]

Remember the stuffed eggs, it seems easy to do and cheap to produce. And carrots
in honey and clams and smoked eel, if you can find it. In the south of Sweden
its usual to weddings to have a lot of shellfish or smoked eel, plus scrambled
eggs. Its supposed to do with the fertility...

Ana

kat wrote:

> Good Gentles of the Cooks' List:
>
> I'm suffering from a bout of Insufficient Reluctance Syndrome...  I
> volunteered to do my group's newsletter, starting last month, while knowing
> full well I was catering an SCA friend's wedding in November.  While I can
> handle the doing; my thinking/planning/being creative time is pretty much
> gone; and I need your help with ideas to flesh out my menu.
>
> Logistics:
>
> Our audience will be about half mundanes, one-quarter SCAdians, one-quarter
> role-players/gamers.  Our bride and groom have requested "pretty close to
> period."  I don't have to worry about beverages, and there will likely be a
> mundane cake there (parents, you know... <G>)  There will be a sizeable
> handful of vegetarians; but probably no vegans.
>
> We were asked to do a buffet, with a budget of roughly $3 per body (~150
> guests).
>
> So far we have planned to do trays of cold sliced meats (roasted and sliced
> ourselves) with a variety of sauces (mustard, cameline, etc.), plus trays
> of fruit and cheese.  (The groom hates cheese, so this is probably the only
> cheese we will use.)  The bride's only allergies are OOP, so no worries.
>
> 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?
>
> Help!  Brain on overload!!!
>
> Thanks in advance,
>
>         - kat
>
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