[Sca-cooks] Atenveldt Coronation Feast - post mortem (long)

[Anne duBosc]

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I made the Lemon Beer for the feast, and I used Fleishman's Fast Acting yeast.  Here is what I did:Thursday night I took40 lemons10 cups sugarSliced the lemons in half and cut off the endsCovered in sugar and let sit overnightFriday morning, added 2 gallons of water, stirred well to disolve sugar, and let sit until I got home from work around 4 p.m.Friday afternoon, add a packet of yeast, mix well to stir up any settled sugar.Saturday morning, around 4 a.m., squeeze the lemon halves into the fizzing sugar water, remove them, and pour through a strainer to remove the seeds.Saturday around 10 a.m., when I arrived on site, the yeastie beasties were having a high old time, and the stuff was bubbling like Vesuvius.  We stirred the sugar up again, and Gunthar added an 8 lb. bag of ice to chill their fun, and enough water to fill the 5 gallon water cooler they were in.Saturday around 5 p.m. served it up to head table, and kept it flowing, and flowing, and flowing.  As fast as some of the servers were coming back for refills on their pitchers, I suspect not all of it was making it to head table.When Papa gave me the recipe and told me to have at it, I was dubious.  I didn't think foaming lemonade would be a very big hit.  Since it's success, I would serve it again.  Although it is much too sweet for me to drink, I did taste it, and have to admit it was good stuff.We also had Syrup of Lemons, Sekanjabin, and Syrup of Pomegranate.  Lady Sorcha made the syrups for all of these I believe.  The fact is that all these drinks are better at replacing the electrolytes lost to the Aten sun than iced tea or regular lemonade or even plain water, so after a long day in our beloved Sun, they are what the body is craving.  Count Ajo forgot to mention that there was very little left of anything except 1 tray of Strudel (amazing, since it was sooo good) and most of the pottage, some of the gravy, and a little of the sweet sauce for the chicken.  We did have some of the boyled creme that didn't get served, but it somehow disappeared when the servers came back to the kitchen on that last trip...I also would like to say an especial word of gratitude to the young people who served, acted as kitchen "runners" and the cleanup crew.  And there were TWO fire dogs, Gunthar, m'lord Geoffrey (my deputy Web Minister) and Lord Steffan of the Close (who is a fantastic Cook when he isn't busy relighting errant stoves.)  Lord Steffan is the one who scrounged the white gas for the charcoal when repeated attempts to light it against the wind failed.  It made for a nice punctuation piece to our long daywhen it went "BOOM, WHOOSH!"Another nice punctuation was being called into opening Court, around noonish, to receive our Charter.  The Cooks Guild of the Kingdom of Atenvledt is now an official entity.  It seems our Badge was passed in AS VI, but no one has been able to dig up the original charter.  We had around 12-14 members of the Cooks Guild in the kitchen at one time or another all day.  I had brought badge patches to the kitchen, and Papa wore one on his apron in court for both days.  Her Highness (now Her Majesty) Nichelle, even stepped up with us to accept the Charter, and pouted with Their Majesties (now Count Jonathan and Countess Dielle) that She wished to be the one to sign it.Oh, and Thank You to Bright Hills for the lovely Gifts.  It amazed the Populace to see His Majesty pop a "garlic" into his mouth and chomp it down. Mordonna

Robert Downie <rdownie at mb.sympatico.ca> wrote:Wow, this menu looks delicious! I do have a question for you regarding the
lemon beer. When you say -add a packet of yeast- , do you mean regular dried
bakers yeast or a specific type of brewers yeast (and are all packets the same
size)?

Faerisa

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Lady Anne du Bosc
Known as Mordonna The Cook
Atenveldt, Atenveldt
mundanely Pat Griffin
Phoenix, AZ

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