[Sca-cooks] New Years Eve at my house.

[Aurore]

Your not doing a small feast are you?  Aurore

----- Original Message -----
From: "Sudden Service #5" <sudnserv5 at netway.com>
To: <sca-cooks at ansteorra.org>
Sent: Wednesday, January 01, 2003 9:41 AM
Subject: [Sca-cooks] New Years Eve at my house.


> Hej!
>     Well here it is new Years Eve, my delayed Christmas Dinner guest have
> gone home.  I cooked some of the dishes for the Shakespeare event that I
am
> going to cook in April, we exchanged gifts & enjoyed each other's
> company-but they had to take the kids home & put them in bed (hint to
young
> folk-never stay up until 4 AM the night before New Years Eve if you have
to
> get up early.)
>     I got:  a DVD player; a digital camera; a collection of old tin &
copper
> Christmas ornaments; A collection of "Gothic Church Window Christmas
> ornaments; a King & a Queen "card" pictures from the 60's; an antique
> embossed leather stationary folder & finally a Pampered Chef food chopper
> (my
> friend is doing some sort of a catalog show for them if anyone needs
> anything).
>     What I fixed from Dinning With William Shakespeare :
>
>      A Turkish Dish of Meate pg 29, the only variation (for speed) that I
> used was to use Steakums instead of getting shaved beef chuck from the
> butcher like I would for a feast.  I also did not serve it over toast.
The
> dish was well received by my guest, including the 2 kids.
>
>     A Sallet of Boiled Leeks pg 25, was done by the recipe-I really found
> this an enjoyable dish, but next time will use a little less sugar than
> called for.  One of my guest had a problem with the texture being a little
> slimy for her taste.  I also did not serve it over buttered toast (what is
> it with the author & buttered toast)
>
>     Stewed Oysters pg 196,  this one I made a major variation of the
recipe,
> because I wound up not having any white wine vinegar or white wine-so I
used
> red wine & red wine vinegar.  Very interesting flavors-I was the only one
> interested in it though-I guess I should of put it on buttered toast like
> the author suggested.
>
>     Potato Pie pg 40, was the hit of the evening with the kids & the
adults
> enjoyed it too, so much so that there is not that much to share with the
> people who show up tomorrow afternoon.  The only real variations I made
were
> I used a commercial pie crust, apple vinegar instead of white wine vinegar
&
> used Sugar In The Raw instead of brown sugar.  Just a note for those who
> don't know the sweet potato was known in Shakespeare's London.
>
>     I got tired of cooking so instead of making a venison pie I went ahead
&
> made Smithfield ham steaks for an appetizer (one of my guest is doing the
> Atkins diet).  Then used some of the ground venison to make hamburger
steaks
> that we seasoned with Paul Prudhomme's Cajun seasonings & Lee & Perin's
> Worcestershire Sauce.   I also made a sweet potato pie from the Justin
> Wilson book.  I also had a nice brie & some Carr's Crackers.
>
>     New Years Day I will continue cooking additional dishes that I
thinking
> of doing for the feast.  At this point I am planning on trying:
>     A Made Dish of Parmysant (a cheese dish) pg 46 Dining with William
> Shakespeare
>     A Dyschefull of Snowe (a sweet dairy dish mainly whipping cream) pg 44
> Dining with William Shakespeare
>     Manchet (a kind of bread) pg 37 Dining with William Shakespeare
>     Turnips Baked with Cheese (is this a version of armored turnips?) pg
63
> Eating Shakespeare
>     Almond Tart  pg 125 Eating Shakespeare
>     Frittors of Spinage pg 74 Dining with William Shakespeare
>     Butter a Colleflowere pg 102 Dining with William Shakespeare
>     Stew of Mushrooms pg 136 Dining with William Shakespeare
>     Fried Dish of Cheese pg 330 Dining with William Shakespeare
>     Cheese Tart pg 147 Dining with William Shakespeare
>     Furmenty pg 203 Dining with William Shakespeare  (this one I'll try
next
> week)
>     Baked Venison pg 279 Dining with William Shakespeare
>     Ground Beef with Nuts pg 6 Eating Shakespeare
>     Onion Soup pg 5 Eating Shakespeare  (this one I'll try next week)
>     Venison with Red Currant Sauce pg 83 Eating Shakespeare
>     Apple Fritters pg 161 Dining with William Shakespeare  (this one I'll
> try next week)
>     Sage Fritters pg 170 Dining with William Shakespeare
>     Roast Fillet of Beef  pg 101 Dining with William Shakespeare (this one
> I'll try next week)
>     Chicken Pie with Prunes pg 105 Dining with William Shakespeare (this
one
> I'll try next week)
>     Baked Custard Tart with Raisins pg 145 Dining with William Shakespeare
> (this one I'll try next week)
>  Pax,
> Olaf
> who hopes some one shows up to help him eat some of this.
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks