[Sca-cooks] Boar Hunt 2001

[Elaine Koogler]

It all sounds very wonderful....congratulations!  And congratulations on your award...long overdue, I'm sure!

Kiri

lilinah at earthlink.net wrote:

> Sorry i haven't been following the list for a few weeks - i finally moved into a temporary "home" on Thanksgiving evening, but didn't have phone/internet access until this morning.
>
> Also i have been shopping and cooking for the Boar Hunt for the last two weeks. It was a success this year. It is a fairly popular event around here, originally produced by a local Shire which has since "gone into abeyance", but with such a following that the Province of the Mists continues it.
>
> It was sunny and a comfortable temperature, lovely weather to run through the trees. There were lots of hunters, "hounds", and "dogs" running around outside during the day.
>
> And in the late afternoon the hall was packed with diners, too. The rain that was forcast didn't show up until around 11:30 PM, as the autocrat, his lady, and i had finished cleaning the hall and were getting the last of our stuff into our cars. We knew something was up when the temperature plummetted from pleasant mid-50's to chilly low 40's - or was it high 30's.
>
> You may (or may not) recall my menu, which was mostly German food from Gute Spise, Sabina Welser, and Marx Rumpolt, with a few English recipes thrown in.
>
> Once again i made a bit too much food, although not too many left-overs. There was much less waste this year than last, and there wasn't a lot of waste last year. This is my second and one-third feast, so at least i can tell i'm learning.
>
> >From the Relishes, there was a very little Lemon-Pomegranate left, consolidated from a few bowls, but it all got taken home. It was quite a success. I tossed the few Cucumbers that were left - and that wasn't much.  I have a very small bag of Mushroom Pickles which i had to consolidate out of many dishes - i wanted it. I have about 2 out of 13 bowls worth of Beets with Horseradish, again consolidated from many. What i have the most of is the Cabbage, but i assume it will keep for several months.
>
> >From the First Course, we threw away the last few servings of the Pea Soup so we could wash the pot, and then several people came in wanting to take it home. I heard tales from people who don't normally like pea soup that they were slurping it up. And other folks were referring to it as "Curried Pea Soup" - i assure you i used spices that the "Germans" were using between the 14th and the 16th centuries. There was a total of about one platter out of 13 of Chicken with Quinces left - i suspect it came from a table that was half vegetarian -, maybe two platters of Cherry Rice total, and not enough Funges to be worth consolidating.
>
> >From the Second Course, there were about two platters of Brawn in Peverade which got taken home by someone - i wish i'd gotten a little, it was quite tasty. There was no Apple Moyes left - or if there was someone took it away. There remained less than one Root Turte out of ten which i took home - a few slices from several different pies. And I got about 3 servings of Sallat.
>
> As usual the most leftovers were from the Third Course. There wasn't any Spinach left, but then there wasn't that much to begin with. All the leftover Char de Wardons got taken home by me and one of my helpers - several folks commented on how they liked the "pear baby food" - it got a little more pureed than i would have liked, but tasted really good. There was a generous amount of Roast Pork - usually there isn't any at all, but i had more than last year, and there was the pork brawn in the Second Course. It sure isn't a problem, as i love pork and have stuck it in the freezer to savor over the next couple months. And most of it was eaten. I also brought home pan of Tongue in Apple-Raisin Sauce - i've got it in the fridge in two gallon zip-shut plastic bags and will portion it into smaller bags and freeze it. The only dish i threw a lot of away was the Herbed Lentils.
>
> Again, i made too much sauce, although far less than last year. I still have about half the Horseradish Sauce with white wine and almonds - it is VERY good, i just made too much - i made 6 cups worth. There was too much Swallenberg sauce, so i brought home at least a pint, but had to throw a bunch away. It's mostly honey, red wine, garlic, and some seasonings. I thought it was excellent with the pork and i especially like mixing it with the horseradish sauce.
>
> Being unable to find any Seville Oranges (there will be some in the market, but probably not until January), i made the Bitter Orange Sauce out of a pint of Seville Orange Marmelade and maybe 6 cups of water, seasoned with cinnamon, rosewater, and a pinch of salt. There was maybe half of it left, but i was in the kitchen after the Feast when some diner came in, poured it all into one of those ubiquitous plastic water bottles and took it away. We didn't make the Sauce for Venison or Boar (with cherry syrup, raisins, white wine, and spices, thickened with Lebkuchen), but i have the ingredients and plan to make some for myself to eat with the leftover pork.
>
> I'm HTML-ing the recipes - actually just about done - and will load them onto my website today or tomorrow, in case anyone's interested in them.
>
> I was also shocked to get an award during the Feast - a Mists Principality service award, the Corolla Aulica! Apparently our Prince got a bunch of e-mails recommending me. I guess i have some fans out there...
>
> And Conor, the Bard of the Mists, asked me to make the feast for him next September at the Mists Bardic, when the new Bard is chosen. I was honored that he asked me and i was especially thrilled that he asked me to make a Near Eastern feast. He requested several of the dishes that i made for the Principality Investiture as Iron Chef Persian (the Bustaniyya (chicken and lamb with pears, peaches, and almonds) and the saffron rice). Of course, i won't repeat the feast exactly - there are plenty of wonderful recipes from the 10th through the 14th centuries to try out. And there are usually only around 50 diners, so it'll be less work than the Boar Hunt or Investiture.
>
> Anahita
> --
>
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--
Elaine Koogler

     "A stroke of the brush does not guarantee Art from the bristles"

                                                     --  Kosh