SC - Party food question

[Dottie Elliott]

I am always looking for recipes that are good cold or easily heated in a 
steamer for lunches at events and other reasons. I recently cooked 
medieval & roman food for a wedding with the provision being 1) mostly no 
heating & 2) forks not needed (toothpicks provided instead).  Here is 
what I made:

Pork Loin Skewers
    (roasted porkloin marinaded for 1 day with a dry spice mix of period 
spices)
    (put on toothpicks alternated with tiny pickled onions and dried 
cherries)
    (also used raisins)
    (cooked & froze whole loins - cut and skewered night before event - 
served cold)
Chicken pastie tartlettes 
    (The Medieval Cookbook by Maggie Black)
    (cut 5" circles, put in a small piece of chicken, bacon, sealed & 
cooked)
    (cooked & froze - served cold)
Roman meatballs - hot in a steamer 
    (Iscia Omentata (Meat Patties) Translated from the latin Apicius 
      by Ilaria Gonzzini Giacosa in A Taste of Ancient Rome, pg. 89-90, 
      1992, University of Chicago Press)
    (can freeze - better warm)
Stuffed eggs (cheese, spices) 
     (Platina (will find recipe if interested))
Spinach tartlettes 
     (A Miscellany by Cariadoc and Elizabeth from the Goodman of Paris)
     (used mini-muffin pans with 3" small rounds of dough for pie pastry)
     (cooked and froze - served cold)
Pickled Cucumbers & Onions - 
     (cucumbers & onions & dill in vinegar & sugar - cure 2 days)
     (from Mistress Meadbhb)
Marinated Mushrooms 
     (slightly cooked mushrooms in a oil, vinegar & spice marinade - cure 
2 days)
     (from Mistress Meadbhb)

Other suggestions:
There are lots of meat pie recipes. The Miscellany web site has several 
good ones. Use them full size or make tartletts. Some sausages are good 
cold. A simple pork sausage with fennel and black pepper would come right 
out of Platina.  Cheesecakes are good desserts and can be made various 
sizes and several period recipes exist. The candy in The Medieval 
Cookbook by Maggie Black is easy to make and good. Mushroom tarts in A 
Miscellany by Cariadoc is very good hot & cold.  Slices of roast whatever 
with several sauces on the side for dipping is always yummy.  If you want 
a stew, Pottage of Meat in A Miscellany is wonderful and freezes very 
well (I leave out the eggs and add the cheese at the last minute). It can 
be reheated over a campstove.

i can help with recipes if you don't have the mentioned sources.



Baroness Clarissa di Firenze
(Dottie Elliott)
Barony of Bryn Gwlad
Kingdom of Ansteorra
difirenze at usa.net

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