[Sca-cooks] Never ever work with a renn faire...

[Laura L]

ooohhh... I don't know about the renn faire folks, but that just went onto
my (so far very OOP) Harvest Dinner menu! (my yearly "feast" for my
neighbors)

This year, I have been slack and haven't really put together a menu yet. :(
previous offerings have included boneless leg of lamb with rosemary and
garlic
cranberry orange relish (cold)
cranberry and onion relish with port (hot)
assorted baked winter squash (always a favorite, especially with those who
didn't know you could *eat* those "ornamental" squash)
roasted chicken with apple sausage dressing
venison and root vegetable stew
pears in red wine sauce
assorted pies and/or apple pecan cake with brown sugar icing

Laura L.
AIM: thalionar, ICQ: 13239593
"Water is the epitome of funky liquids"
     --Brian L
http://witcombe.sbc.edu/water/chemistryproperties.html



> -----Original Message-----
> From: sca-cooks-admin at ansteorra.org
> [mailto:sca-cooks-admin at ansteorra.org]On Behalf Of
> BaronessaIlaria at aol.com
> Sent: Thursday, October 17, 2002 1:32 PM
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] Never ever work with a renn faire...
>
>
> How about sweet potatoes then?
>
> How to Stew Potatoes
> Dining With William Shakespeare
> Madge Lorwin
>
> Boyle or roast your Potatoes very tender and blanch (peel) them; cut them
> into thin slices, put them into a dish or stewing pan, put to
> them three or
> foure Pippins sliced thin, a good quantity of beaten Ginger and Cynamon,
> Verjuice, sugar and Butter; stew these together an hour very softly; dish
> them being stewed enough, putting to them Butter and Verjuice
> beat together,
> and stick it full of green Sucket or Orrengado, or some such liquid
> sweet-meat; sippit it and scrape Sugar upon it, and serve it up hot to the
> Table.
> Joseph Cooper/ The Art of Cookery Refin'd and Augmented
>
> 1.5 lbs sweet potatoes
> 1 lb tart cooking apples
> 5 T brown sugar
> 1/4 t cinnamon
> 1/2 t ginger
> 4 T butter, diced
> 1/3 c white wine vinegar
> 1/4 c candied orange peel, diced
>
> Bake the potatoes in their skins for 30 mins at 400. Peel and cut
> into thin
> slices. Core and peel the apples and slice them thin.
>
> Mix 3 T of the sugar with the cinnamon and ginger. Butter a
> casserole with 1
> T of the butter and put a layer of sliced apples into it.
> Sprinkle a little
> of the spice mixture and bits of diced butter over them. Cover
> with a layer
> of sliced potatoes, sprinkle them with some of the spice mix and dots of
> butter. Continue layering until all are in the casserole.
>
> Pour the wine vinegar over the top and strew with the remaining 2
> T of sugar.
>
> Cover and bake at 350 for 40 mins or until both potatoes and apples are
> tender. Dot the dish with the candied orange peel and serve hot.
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