[Sca-cooks] Menu

[Robin Carroll-Mann]

On 14 Nov 2002, at 10:36, Barbara Benson wrote:

> <snippage of Brighid's Menu>
>
> > Salsa del Zumo de Manzanas (spiced cider sauce)
>
> Greetings,
> The above recipie sounds really interesting. When you get around to it I
> would love to see it.

The recipe and my redaction are in the Florilegium:
http://www.florilegium.org/files/FOOD-FRUITS/fruit-apples-msg.html

> Not criticism, just a leading comment/question. While I know it is very
> appropriate to the majority (if not all) of time periods, I find that in the
> SCA, by having more than 2 - 3 major courses (not counting an opening and/or
> closing course) you end up with a great deal of waste in the final courses.
> What I mean by a major course is a meat/veggie/starch course that has decent
> quantities. It may just be the way feasts work in my area, but most fourth
> courses that I have seen end up with at least half of every dish remaining
> on the table.

I'm aware of that tendency.  I hope to avoid it by providing menus,
so that people know what to expect, and by keeping portions
moderate (though not skimpy).

> So, those are my thoughts. I am not suggesting that you should cull a
> course - unless you really want to.

As it is, I have omitted the optional fritter course before the dessert.
 Perhaps I'm being unrealistic, but I really have my heart set on
doing this *right*.

> Possibly I am suggesting you take extra
> thought to your serving size and serve smaller portions that would force the
> feasters to pace themselves.

I intend to try.  It's a fine balance.

> I think the feast looks absolutely lovely, exceptionally so.

But you know what they say, "The proof of the olla podrida is in the
eating."

> But then again, even never having met you it is exactly
> the level of excellence I would expect from you. :)

blush... mumble..  Thank you.  I've tried several of the dishes on
folk in my area, and have gotten positive responses.  Redacting
and menu-planning are the fun and easy parts.  The logistics and
the timing of a large feast are more difficult for me, but I've pulled it
off before with a little help from my friends.  I guess it's time for me
to delve back into Mistress Christianna's inestimable manual on
feast management.

> Glad Tidings,
> Serena da Riva

Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net