SC - Murri flavor
LrdRas@aol.com
LrdRas at aol.com
Thu Sep 21 19:01:33 PDT 2000
Please offer your suggestions on the following menu to be served at Harvest
Moon Shoot in Malagentia on Oct. 7. The site has NO kitchen and the only
running water is in the bathrooms so all cooking is to be done before the
event. Service will be buffet style and I'm dubbing it the Crockpot Feast.
Since there are no cleanup facilities, any dirty serveware will have to be
hauled home that way. This will be Maine in October, so the daytime temps may
well be chilly for this mostly outdoor event. Um, and the budget is $250 to
feed about 75 people lunch and feast. Menu items are from most all periods
and sources, but the autocrat didn't have any theme in mind--beyond telling
me that meat and potatoes would be fine, just stay in budget.
Dayboard
Onion Soup (gotta love that big propane burner!)
boursin (a local lady makes a delightful version)
Digby's savory cheese served as a warm spread (in a crockpot)
breads (mostly homemade)
honey butter---don't even say it
Feast Buffet
Roast Pork (donated 1/2 a piggy-Bourbilier recipe)
Roast Turkey (2-donated)
Roast Venison (small-donated)
Lamb meatballs (donated lamb using the Pommes Dorre recipe)
Roast Beef
all meats will be served room temp/cold
Sauces
Lumbard Mustard
Cameline
Verde
Bourbilier
maybe a Sals?
Compost
Frumenty (in a crockpot)
Caboges (in a crockpot)
Carrot and/or Parsnip Pottage (in a crockpot)
Hot Lentil Salad (in a crockpot)
Ember Day tarts
Hais
To Make an Excellent Cake (Digby)
Apple Custade
Apple Mousse
Apple Jelly Candies
Fine Cakes
White Leach
Wafers
Date Tart (maybe)
Beverages for both will probably be Sekanjabin, Lemonade and water.
Many thanks,
Lady Aelfwyn
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