SC - Bidding for Feast - Winner's comments

[Susan Fox-Davis]

Wow, nice menu!  Just a couple of notes about Passover though.  I ran a science fiction convention hospitality suite during Passover once and the Jewish fans really appreciated the Kosher munchies.

Since I see you are going for authenticity, I won't even suggest margarine for the table or the Buttered Rootes.  Schmaltz maybe?  Rendered chicken fat is in Platina, IIRC, one of the first things actually, as a side note to the part about rendering pork fat.

In the Passover menu I see:
<<Livyre Puddings (chicken liver pate) – chicken liver, crumbs, eggs, fat, currants>>
Do a good turn and make sure these are matzo crumbs please?

There is vinegar in a couple of the meat dishes.  Uh-Oh, aged fermented substance and therefore not permitted.   There are Kosher vinegars available, made with a rapid distillation process, please use them if you can. Some cooking oils are forbidden.  Watch the grape juice.  Anybody who is REALLY strict about Pesach will probably not risk a SCA feast, but any effort you make will surely be appreciated.  Here is a URL with short guide Pesach food rules from Temple Sinai in Middletown, New York:  <http://uscj.org/metny/middletown/pesach.htm

I'm doing experiments in edible egg decor after an inspirational pysanky class.  Ukranian pysanky egg dyes are not safe to eat, but did the process work with non-toxic dyes?  I've been painting designs on eggs in wax, soaking them in black tea, then removing the wax from the outsides, holding it up next to a candle and wiping off the melted wax, leaving white designs on the shells.  So labor-intensive, so impressive.  If there's anybody you need to impress, go for it!

Yours in Service,
Selene

Dame Selene Colfox
OP, OLC, OHA, ODC, SR etc.
Iron Chef Altavia
Sable Fret Pursuivant
selene at earthlink.net



Morgan Cain wrote: PS:  For those curious, here is an edited version of my proposal:

> OPENING:  “It has come to our attention that this event occurs during two great religious festivals, that of Lent for the Catholics and Passover for the Jews.  We have investigated the food restrictions for each group and will be able to accommodate them in our preparations.  Please note that for each course, we offer the Lenten dishes and the Passover dishes separately. However, we leave it to the diners to choose those dishes which are most appropriate to their religious requirements, and for those not under any restrictions, we invite you to sample all the dishes as you will.”
>
> ON TABLES:  Unleavened bread (purchased matzoh), whole-grain bread, butter (for non-Lent observers), olive oil (if possible), hard-boiled eggs (ditto).  Colouring the eggs (done as they boil).  Dried fruits and nuts if possible.
>
> FIRST COURSE:
> LENTEN:
> Greyn Pesen – peas, bread, herbs, vegetable broth or almond milk
>         [for Lent, based upon a recipe in Epulario, 1598]
> Salade – lettuces, parsley, herbs, vinegar, oil
>         [Forme of Curye, 14th-Century]
> PASSOVER:
> Chicken in Hotchee (made as soup) - Chicken, grapes, garlic, herbs (NOTE: I did this to great acclaim at Gulf Wars X.)
>         [Forme of Curye, 14th-Century]
> Livyre Puddings (chicken liver pate) – chicken liver, crumbs, eggs, fat, currants
>         [Good Hous-wives Treasurie, 1588]
>
> SECOND COURSE:
> LENTEN:
> Onion or Cabbage Soup – cabbage, onions, fennel, etc., plus herbs
>         [several sources, depending upon which vegetable(s) is/are available]
> Cariota - roasted carrots – carrots, oil, herbs  [from Apicius]
> PASSOVER:
> Stewed Beef – beef, carrots, prunes
>         [Good Huswife’s Jewell, 1596]
> OR:  Stewed Lamb – lamb, lemon, currants, vinegar, spices, sugar
>         [A Book of Cookrye, 1591]
> Funges (mushrooms and leeks) – mushrooms, leeks, veetable or beef broth
>         [Forme of Curye, 14th-Century]
> BOTH:
> Roasted apples and pears [Elinor Fettiplace’s Receipt Book, 1604]
>
> THIRD COURSE:
> LENTEN:
> A Cooked Dish of Lentils – lentils, onion, spices
>         [Andalusian Cookbook, 13th Century]
> Fried Wortes or Spinach – spinach or greens, oil, spices
>         [Baghdad Cookery –OR-  Harl 4016 of Two Fifteenth-Century Cokery Bookes]
> PASSOVER:
> Braised Beef – beef ribes, herbs, currants, onions, vinegar
>                 [Harl 4016 of Two Fifteenth-Century Cokery Bookes]
> OR Corned Beef and Chestnuts [Le Viandier de Taillevent, 14th-Century]
> Buttered Rootes (baked sweet potatoes) – sweet potatoes, orange juice, rosewater, spices yes, I am leaving out the butter, but people can add it at table if wished)
>                 [Elinor Fettiplace’s Receipt Book, 1604]
> BOTH:
> Berries with almond cream (“trifle" done for Lent after Good Huswife’s Jewel, 1596) and nuts
>
> BEVERAGES:  Limonadas, water, grape juice if possible