SC - First Feast--Festival of Maidens

[Christine A Seelye-King]

Hi Folks - 

As I posted earlier in the week, I am working on a Carnival/Mardi 
Gras/Fat Tuesday feast for Feb 13th.  I'm using Platina as a sole 
source, having finally gotten a copy for myself, and am working out most 
of my own recipes.  

Reading this over, however, led me to a few questions - and answers, 
suggestions, guidance, etc would be great!

1) Most of the time, people use Cheddar for Armored Turnips.  Has anyone 
tried any other cheeses?  If so, which one's and how did it come out?

2) Has anyone tried substituting a really good balsamic vinegar for 
verjuice?  Thoughts on how that might come out?  Specific reasons that's 
a bad idea?  (I know, that one isn't specifically related, but I was 
reading a recipe and thought that would be a yummy substitution....)

3) Fritters - Platina has an ENTIRE chapter on the damned things.  Has 
anyone done them successfully for a feast of 100 or more?  If so, how 
did you do it?  How did you keep them both crispy and hot when doing so 
many?  Thoughts?

That's all for the moment - I'm narrowing in on a menu (I have too many 
dishes right now, so it's mostly a matter of seeing what sounds good 
with what and then saving the rest for test-cooking failures!).  If more 
come up, you'll be hearing from me!

Caitlen Ruadh

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