[Sca-cooks] Castellan Feast, 2003...LONG

[Mercedes/Stephanie]

Actually, the potato bread, while delicious, is a sweeter bread.  It was
good with the cheese goo but a less flavorful bread might have been better
(the bread we had it on at the test feast was a more peasanty country loaf
type bread.)  Don't get me wrong!!!  It was great on the potato bread and I
still can't believe that Liadan stayed up all night making fresh bread for
us!!!!!!!!!!!

All of the sauces were well received by those at the head
table.........especially the garlic sauce.

Mercedes

----- Original Message -----
From: "Sue Clemenger" <mooncat at in-tch.com>
To: <sca-cooks at ansteorra.org>
Sent: Monday, June 02, 2003 12:58 AM
Subject: Re: [Sca-cooks] Castellan Feast, 2003...LONG


Congratulations on what sounds like a nice, tasty feast!
I've made really thick pepper and garlic sauces in my day, too, and
discovered that the leftovers go really well as "spreads" for lunch
sandwiches--like a cross between a relish and gravy.
What cheeses did you use for Digby's Cheese Goo? I bet it *did* taste
good with homemade bread!
--maire

Amanda Blackwolf wrote:
>
> Well, the menu was:
>
> 1st course: Sodde Eggs, Olives
> 2nd course: Savory Toasted Cheese, Potato Bread (Lady Liadan from
> Moonschadowe baked this)
> 3rd course: Roast Pork, Garlic Sauce, Carrots, Sautéed Mushrooms w/ Spices
> 4th course: Roast Chicken, Saffron Rice
> 5th course: Pear Tart
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