SC - Re: sca-cooks V1 #1898 Better War Through Archery Menu

[Kay Loidolt]

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