SC - Re: sca-cooks V1 #1898 Better War Through Archery Menu
Kay Loidolt
mmkl at indy.net
Thu Feb 17 15:43:08 PST 2000
Greetings, here is the menu as requested:
Tapas and Ensaladas -
Ensalada de Coliflur - Cauliflower Salad
Ensalada de Zanahoria Bar Bahia - Cumin-Flavored Carrots
Ensalada Valencia - Potato and Orange Salad
Judias Verdes a la Vinagreta - Marinated Green Beans
Champinons - Mushrooms
Aceitunas Negras en Verde - Black and Green Olives
Queso Tetilla/Queso de Burgos - Spanish Cheeses
Panes - Bread
Oils for dipping
First Remove:
Empanada de Bonito - Tuna Pie
Second Remove:
Carnes al Jerez Espanoles - Spanish Intoxicated Beef
Lechuga Ensalada - Lettuce Salad
Third Remove:
Pollo de Mole' - Chicken with Chocolate
Patatas Pobres - Poor Man's Potatoes
Dessert:
Leche Merengada - Cinnamon-Flavored Ice Milk
Sorbete de Naranja - Orange Sherbert
Bebidas (Drinks):
Sangria (Non-alcoholic)
Limonada - Lemonade
Agua - Water
We wanted to serve a variety of the small spanish meals known as tapas,
but we also thought that doing something so radical, might be tested
slowly. So, we served many tapas and ensaladas as starters, to
compliment the entire feast. It was decided to stick to veggies then
send out the main meat removes periodically as in a normal SCA feast
routine. But, the feast herald didn't explain this to the hall, so
everyone thought that this was one heck of a first remove.
Then they got the tuna pie which came out directly after the tapas.
I imagine a few eyes bugged out at the sight of all this food coming out
all at once. To top it off the salads were to be on the table before the
start of the feast. Due to circumstances they weren't, hence the bugging
out of eyes as dish upon dish came forth....
The Spanish Intoxicated Beef was served with rice, not a paella, but in
a sherry sauce with the beef. This is the only way we found that rice
was served with a full meat sauce, specifically beef kidney.
It was accompanied by a romaine lettuce salad as a pallet cleanser.
At this point I personally showed the servers how to serve the Pollo de
Mole'. I also talked to the feast herald, and had him explain to the
feast hall that this was a spicy dish, and how to serve it.
We cooked the chicken seperately in garlic and sherry, and served the
mole' sauce on the side to be poured over the chicken if the feaster
wanted. I also roasted sesame seeds to sprinkle on the finished product.
It went very well with great aplomb. We dilineated from the regular menu
for the head table, at this point.
I served their Royal Highnesses roast turkey with a paprika, parsley
and garlic seasoning, basted with chicken broth. I then sent up the
mole' sauce, and a gravy from the turkey drippings. This whole remove
for everyone was accompanied with "Patatas Pobres". Yes, we served fried
potatoes in garlic, and pepper. Not spicy at all, but pleasant and a
real comfort food. It can also be served with cracked egg over the top.
We finished the whole meal with Home-made Leche Merengada, I whipped
the egg whites myself, and contrary to popular belief the Orange
Sherbert was also home made for those who were allergic to milk.
If you want to know what we learned from this feast, don't serve
cauliflower. Make sure the feast herald knows what they need to do.
Keep out of the kitchen any unwanted pests. (Especially those who wanted
to know just what we were doing.) Make sure there is no, I repeat no,
double dipping of the ice cream! And, make extra. (Oops)
The best compliment I've ever received was a standing ovation from the
crowd, the second was His Highnesses statement that this was the best
feast he had ever eaten. Cumin goes very well with carrots. Chocolate
goes well with chicken.
Nuf' said,
Seanan
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