[Sca-cooks] A Cheesy Problem

[Olwen the Odd]

Instead of the onion-cheese pyes, why don't you do a tart for an ember day.
That would cut down a bit on the cheese aspect and it is easy to do and good
served warm or cold.
Olwen

>  I'm once againg asking for the combined knowledge of the
>Known World - both Cooks and Feasters.
>
>I'm working up possible menus for a dayboard (lunch buffet)
>for EK Crown Tourney.  The basics (anything marked *) are
>pretty much set, but I'd like opinions on the following
>choices.
>--------------
>ATrio of Pyes
>    Tart of Chese (a cross between Lese Fryes and Another
>Tarts from TTEM)
>    Onion-Cheese Pyes (cottage cheese, eggs and onions)
>    Pie Pan Spinach (cottage cheese,eggs & spinach)
>
>*Cold Chicken
>*Red Mustard
>*Saffron-Garlic Sauce
>
>*Gold & Silver Eggs  (Sweet Pickled Eggs & Plain
>Hardboiled)
>*Assorted Cheeses (Smoked Mozzarella and what ever else the
>dealer has that looks good)
>
>*Bread Basket -- (scali, rye and pumpernickle loaves and
>white? rolls)  with PLAIN butter
>
>*Carrots, Celery, Olives, Pickles
>
>*Almonds & Dried Cheries
>Raisins
>*Apples
>Shrewsbury Cakes  or Digby's Small Cakes
>
>Lemon-Nutmeg Syrup or Clarea of Water
>*Spiced Cider
>*Ice Water
>---------
>My main question is -- is this too cheese heavy?  Will
>there be a problem with dairy allergics going hungry?
>I want everybody who comes to my table to be able to eat
>well, carnivores and herbivores alike, but I don't want to
>overload on anything. I may be able to add another meat to
>the table - depends on supply.
>I will have no access to a kitchen on the day of, so
>everything needs to be pre-cooked, and served cold or
>reheated with foil steam trays.
>Any suggestions will be gratefully considered.
>
>Thanks,
>Bethra
>
>
>=====
>Christina Elisabeth de la Griffon Riant
>    Barony of Stonemarche        EK
>
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