[Sca-cooks] A Cheesy Problem

[Susan Fox-Davis]

It looks a little cheese-accented but as it's a dayboard, there's enough
food to keep the "lactose-incompetant" quite fed.  Maybe offer one
non-cheese pie out of the three pies?

Selene Colfox
selene at earthlink.net

Bethra Spicewell wrote:

> Greetings, All
>
>  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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