SC - "What I did this weekend" , or "How to cook feast during a tornado"

[Lady Elisabeth of Pendarvis]

I just got back from my four days of cooking for my household, all told 38
people daily (plus 8 guests for the main feast on Sat night).  As I was one
of three cooks for the daily meals, but the only cook for Sat night feast, I
thought I would post the details of the feast.  I had threatened my
household months ago that they were getting a period (or as period-like as I
could make it) feast and they WOULD like it or I would never again make
raspberry mead.  Needless to say, I shouldnt have worried, since it all went
well. So since I had great help from the wonderful knowledgeable people on
this list, and it was my first feast cooked over fire instead of stove, here
goes.

The menu:(special thanks to Stefan's Florigium and Cariadoc's Miscellany on
the web for recipes sources since my house is still in boxes from moving! I
will post recipes and sources after my laundry is done, since we experienced
tornados this weekend too.  But my "Take a Thousand Eggs" at least survived
the weekend!)

Salat of mixed field greens ( endive, red lettuce, dandelion, spinach, some
romaine, and some wild carrot tops we caught growing outside of mom's house)
balsamic vinegrette dressing (I had someone make it for me)
farmers cheese and brie
Embers day tarts (I made them at home the day before i left, then reheated
them covered in foil on a weber grill, they survived 2 days in a cooler
wrapped in foil in a plastic zippy bag.  it was an interesting experiment.
I used a mix of farmers cheese and sharp chedder with white onions for the
mix.  it was good)
beef roast marinated in a mix of red wine with cinnamon, thyme, rosemary
(also rubbed into the roast before adding red wine) then grilled on the
tripod grate over the fire. (never done a 20lb roast on the fire before, it
took about 2 1/2 hours, I kept it on a piece of foil to catch some of the
juices, and kept some extra marinade on hand to also baste with the juices
itself. I didnt have any because I am a vegetarian, but it got rave reviews
about being tender and juicey and medium rare in the middle).  Myself and
another lady made three of the  mustards that were posted to the list about
2 months ago to accompany the roast.
grilled trout with rosemary, thyme, dill, and ground mustard seed
fresh blackberries and raspberries, and fresh apples
pretzels, viking flat bread (i will get recipe from the lady who made it for
me, it was like having a flat spelt bread, very course but very tasty!)and
oat bread.
pickled eggs, beets, mushrooms, olives, onions, and pickles (made by three
of us about a month beforehand)
cooked carrots in honey
gingerbread for dessert (cariadoc's version, which turned out good)

Recipes will follow when the tent is dry and the laundry no longer has mud
on it. Thank you to the list for great inspirations!
Shari Burnham
aka Lady Elisabeth of Pendarvis
"Aim for the stars.  But first, Aim for their bodyguards."
pndarvis at execpc.com

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