[Sca-cooks] FW: Food!!

[Robert Downie]

I've heard there is a ton of information on Tudor Banquets in _all the
King's Cooks_ by Peter Brears (hopefully I'll soon be able to see for
myself, since I'm hoping to buy it as a Chritmas present for myself).  There
is also a book out there called _Banquetting Stuffe_(sp?) along similar
line. Oh and don't forget the Floriligium!

I can't remember who did this (I think I saw it in the Florilegium), but I
remember someone saying they made fruit shapes out of marzipan and/or
gingerbread (honey & crumb) and placed them on a platter together with real
fruit brushed with egg white and sprinkled with sugar so you had trouble
telling them apart.  For a really neat presentation you could securely
attatch a "tree" (lots of convincing silk ones out there or the real thing
with candied mint leaves or such attatched) and hang the fruits from that
with decorative ribbons with easy to undo bows.  Would make a dandy
centerpiece!

I also remember someone on this list (danged feeble memory..) experimenting
with removeable colored tart shell lids.  The idea is to create stained
glass leading out of thin pastry strips (baking it? not sure of the order)
and then brushing different colored jellies in the chambers.  The entire
thing is then put in a low oven to dry.  Apparenty they can be made way in
advance and remain pretty stable.

I also found a book in our local library _Eating Shakespeare: Recipes and
More From The Bards Kitchen_ that had a nice variety of late period food
from various sources (Idon't have it with me right now so I can't quote you
which ones)  I remember seeing a nice orange cinnamon rice recipe, a farced
boar's head, and a claret jelly off the top of my head.

Faerisa

"Jones, Craig" wrote:

> Anyone able to help on point 2?  Is there one nice spot she can look or
> does she have to go all over the place?
>
> Cheers,
>
> Drake.
>
> I'm running a funky event in march: A tudor banquet... with lots of
> sugar, fruit and alcohol, of course! I'm going to run a ball at the same
> time to help release all the pent up sexual tension it creates!
>
> Just wanted to ask you a couple of favours (if you are not too busy)
>
>
> 2. Do you have any funky ideas of cool thinks for banquets?? Especially
> things which are pretty/tasty and not too difficult!
>
>
>