SC - period food/demo's & Pleyn Delit
Darice Moore
magistra at tampabay.rr.com
Sat Apr 29 12:54:40 PDT 2000
Hello Evfemia!
> As democrat of the Barony of Iron Mountain, I find this idea wonderful.
> Food has not been included in any of our demo's.
It hasn't been at ours, either.
> How does one go about it? Do you usually have mundane people signed up
> ahead of time so you know how much to bring. Does one typically charge
> by the plate or can the cost be low enough to not have to charge.
I was going to donate, actually, since we don't have mundane people
signing up ahead of time. I planned on making a few "finger-food" cold
dishes (nothing TOO elaborate, because I'll also be weaving and dancing
and...) and having them available for "tastes." Like the supermarket on
Saturday. ;)
> It might be fun to approach it as a class for the mundanes, in say a
> library environment.
That's a neat idea - actually, it's a neat idea for a cooking class
within our group, as well.
And heck, my sister is a home ec teacher, maybe I'll invade her
classroom. ;)
> Does anyone have any fairly simple, period recipes that children and
> adults would like, such as cookies, tarts or cakes? I often arrange
> demo's at area schools and libraries. It would be fun to have a little
> taste of the middle ages for them.
Hmmmm... one thing that we served that went over like gangbusters was a
sauce made from green grapes that we served with cold roast pork:
Pevre Gresse (from Two Anglo-Norman Culinary Collections, as published
in Pleyn Delit)
Take a bunch of grapes and put them in a mortar with a little salt;
crush the fruit well, then pour off the juice; put ginger and pepper and
a little bread in a mortar and grind well, then mix with juice.
· 2 cups white grapes
· 1/2 t salt
· 1/4 t ginger
· 1/4 t pepper
· 1/3 cup breadcrumbs
Crush grapes with salt (I used a potato masher...); strain and reserve
the juice, discarding the pulp. Add breadcrumbs and spices to the juice
and mix well; when the crumbs have softened, blend the sauce in a
blender to make it smooth. Serve with sliced cold meats.
The redaction in Pleyn Delit called for vinegar or lemon juice to make
the sauce sharp, but I followed the original. It makes a spicy-sweet
sauce that goes very well with pork. My husband begged me to make it
for home use. :)
Speaking of which - anyone have the same problems with Pleyn Delit that
I have? I tried using several recipes only to find that the authors
were rather too vinegar-happy for my taste. And I *like* vinegar.
- - Clotild
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