[Sca-cooks] tentative menu

[Mark S. Harris]

Morgana LeCoeur asked:
> So I'll be cooking our baronial Masked Ball in December.  Theme is
> medieval Jewish, come as your favorite Old Testament character.
>
> My question is about the meatballs.  I'd like to make either kofta
> mishmisheya or nanaeya.  Can anyone give a compelling reason why I
> couldn't bake the rather large quantity of them in the oven instead of
> juggling them through a fry pan?  The temple's kitchen is el-spiffo for
> oven space.

I don't think this will answer your primary question, but perhaps it
will give you or those in your barony some additional useful info:

fd-Jewish-msg    (103K)  2/ 2/01    Jewish medieval food. Sources.

http://www.florilegium.org/files/FOOD-BY-REGION/fd-Jewish-msg.html

Jews-msg          (70K) 11/30/98    Medieval Jews, Jewish personas.

http://www.florilegium.org/files/CULTURES/Jews-msg.html

Khazars-msg       (14K)  4/19/99    Medieval Jewish kingdom near the Caspian Sea

http://www.florilegium.org/files/CULTURES/Khazars-msg.html
T-H-Dreidel-art   (12K) 12/26/00    "The Hannukah Dreidel" by Lady Meliora
                                        Leuedai de Ardescote.
http://www.florilegium.org/files/ENTERTAINMENT/T-H-Dreidel-art.html
Jewsh-Holiday-art (36K) 12/23/01    "Jewish Holiday Traditions of the Sephardic
                                        Peoples" by Lady Sindara Lind Rachael.
http://www.florilegium.org/files/CELEBRATIONS/Jewsh-Holiday-art.html
--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris            Austin, Texas          stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****