OT: OOP Klingon Cuisine was Re: SC - OOP: making up bread

[Etain1263@aol.com]

My comments:

The first thing that struck me about your menu was all
the pickled items you were planning to serve.  The
pickled mushrooms and vegies in the first course, the
sauerkraut in the second course, the sauerbraten in
the third course.  This strikes me as being a bit too
much in the sour category.  You might want to balance
your tastes out a bit.  My suggestion would be to keep
your 
your first pickled items, change the bratwurst and
sauerkraut to the third course and make something else
for the second course.  One suggestion would be
Rouladen, which while I haven't documented it as a
period German dish, I have documented it as an English
dish within period, called Olives of Beef, or Olaves
of Beef. There are several recipes available.  And the
English version matches what my Prussian Grandmother
made ingredient for ingredient, technique for
technique.  They are a bit labor intensive, but they
freeze very well and taste just a good whether eaten
fresh or reheated.  I have made rouladen for several
banquets, the largest being for 300 people.  I made
them gradually and froze them in batches.

As for your dessert course, don't make strudel.  It is
not period even remotely.  While apple pie is period,
it isn't particularly German.  I also have a problem
with the concept of a dessert course in that I have
yet to see a period menu that contained a true dessert
course.  But if there is one, I hope that someone will
tell me where to find it.  From what I have
researched, the concept of a dessert is not really
period.  While they did have sweet dishes, they were
always part of the regular course and not segregated. 
The closest to a "dessert" that I can think of is the
spectacle dish or the subletie, but these usually were
served between the courses.

Another idea, not particularly period, would be to
serve vegetarian sausages to those who are
vegetarians. They are made the same way that "garden
burgers" are, and are pretty tasty.  This way, the
vegetarians can have a similar item to what you are
serving.

I hope that you find my comments helpful.  I wish that
I lived much closer so that I could attend your feast.

Huette

- --- Diana L Skaggs <upsxdls_osu at ionet.net> wrote:
> All, I'm formulating a German Feast for next
> September.  I want to be able
> to "bid" it by April 1, 2001. Since this will be my
> first SCA feast, I'd
> like to keep it as period as possible. I will need
> to be able to estimate
> cost per person, and I've been told we plan for 96
> reservations with
> additional meals for royalty, servers and musicians
> for a total of 116 to
> 132 meals altogether. Tables are based on 8 per
> table. I have already
> enlisted the help of an experienced co-cook, and
> have a head server. My
> menu thoughts so far are:
> 
> 1. Have pickled vegetables, bread and soft cheese
> with herbs on the table.
> 	I have period recipes from the list for pickled
> mushrooms, and my own
> pickling recipes for other vegetables.  I would like
> documented pickling
> recipes to try, I haven't checked Stefen's file -
> yet. I'll make or
> delegate the bread, but I'd like at least a white, a
> wheat, and a rye. I'll
> mix cream cheese with a little cream and minced
> fresh herbs, either singly
> or blended. I'd like to plan 1/2 lb. of two types of
> cheese spread for each
> table. Breads to be refreshed throughout the meal.
> 
> 2.  I'd like to do Ruzzige Cakes for the first
> served course. I'm planning
> to use the crepe recipe from "Joy" as the base,
> filling with "A Good
> Filling" then placing them in baking pans and baking
> to heat through just
> before serving. Sorry, no soot. Would this be ok for
> ovo-lacto vegetarians?
> Any suggestions as to something to serve with this?
> Should one per person
> be enough?
> 
> 3.  Second serving: Bratwurst & Kraut with baked
> buttered carrots.  I want
> to make a couple of the mustards I've seen on the
> list, one fairly spicy,
> the other more tame.  Perhaps make one 6 to 8 weeks
> ahead, the other 2 or
> 3? For my vegetarians, I'll bake a pan of sauerkraut
> with onions and spices
> separately from the bratwurst. I'll probably use a
> commercial bratwurst,
> due to time restrictions. Looking at 2 brats, 1 cup
> kraut and 1/2 cup
> carrots per serving.
> 
> 4.  Third serving: Vision of Sauerbrauten with sauce
> and buttered noodles,
> need to research a bit, and would change to roast
> beef with some period
> sauce.  Also need a veggie to go with.  3 oz cooked
> meat, 1/2 cup sauce and
> 1/2 cup vegetable. 1 cup cooked noodles per serving.
> 
> 5. Dessert:  Apple pie or apple strudel with cream
> or whipped cream
> topping. 1/8th of a 9 inch pie.
> 
> OK - additions, suggestions, etc.?  Thank you in
> advance for your help.
> Leanna
>  
> 
>
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=====
Blessed are they who can laugh at themselves for they 
shall never cease to be amused.

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