SC - A midsummer nights feast(OOP- slightly)
Oughton, Karin (GEIS, Tirlan)
Karin.Oughton at geis.ge.com
Tue May 18 10:08:22 PDT 1999
Folks
I am putting together a 'feast' for 20 or 30 friends in June and was
wondering if you had any suggestions about balancing the menu more
effectively - it's still a work in progress. You are the most knowledgeable
listgroup I'm on about cooking generally so ...... : )
*pretty please? I'll bring a hamper to the rock : )*
The brief for the meal is to go for 'best of british' with a
traditional/historical slant to it ( many of the attendees are re-enactors
etc) but it is not required to be strictly period. I am collecting a lot of
the recipes from older recipe books, like Mrs Beetons, Margaret Dodsons (eek
is that right?) and so on, but will have a lot of victorian influence. The
aim is to start eating circa 6.30- 7pm and to finish circa 2 am - gently
does it, of course. I hope it is okay to post this here, as a result!
*First Course
Tarte de brye
?? something light to accompany/improve presentation - a change on
'salad' would be appreciated??
*Second course
Nettle soup
Fresh bread & butter
*Third course
A selection of seafood ( langoustines, tiger prawns, scallops,
winkles, etc fresh from cornwall ) on a herby salad ( rocket, various wild
herbs, watercress etc) with a sweet pepper sauce.
( I might substitute the lobster back in here if it re-becomes
viable cost wise - thanks for the great ideas earlier - the sauce is a bit
dubious, any period sauces people can recommend? )
Lemon fingerbowls
*Fourth course
Game Pie
A good redcurrant sauce?? other fruit sauce?
Asparagus spears (sauce??)
Baked Ham?????
* Fifth course
Elderflower Sorbet
Mint sorbet or Earl Grey Sorbet??? other flavour basically
*Sixth Course
Jugged Rabbit
Dumplings
??
* Seventh course
Roast Duck OR Roast Venision ( probably 1/2 duck each)
??
??
* Eight course
Salad Elona ( slices of strawberries and cucumbers arranged in
patterns and dowsed with bubbly(probably Freixenet/other cava since it is
much better value than champagne)
* Ninth course
Cream Hearts with a fruits of the forest coulis ( mascapone, double
cream, lots of sugar & vanilla)
Summer Pudding served with whipped cream
Apple snow with cobblers and cream
* Tenth Course
Soteltie Cake - insert appropriate birthday cake for one of the
attendees (thankfully being handled by someone else, as I am hopeless at
design!)
* Eleventh Course
Cheese Board - Stilton, mature farmhouse cheddar , other good
farmhouse english cheeses
Water biscuits
Celery
* Twelfth course
coffee
Handmade chocolate truffles and mints.
Comments? suggestions?
i haven't really thought about drinks but it would be nice to
produce those as well. I've tried to spread the cooking load so that we can
prep in advance, I only have a small domestic kitchen to work in, and we are
hoping to beg/borrow/steal alot of crockery so that we can dish up in
advance of serving and carry straight to table in portions - that way
portions can be quite small and you don't end up blowing out halfway through
the feast.
many thanks,
karin
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