[Sca-cooks] Metal Symposium Feast (long)

[Kathleen Madsen]

Sounds like a wonderful feast!  The only thing I'd
like to note is that the Turnips baked with Cheese
calls for a mild Cheddar, which is not period.  Of
course, I'm hungry now...  <G>

Eibhlin

--- Katja <katjaorlova at yahoo.com> wrote:
> The Barony of Thescorre (mundanely, Greater
> Rochester,
> NY) hosted an event on Oct. 24 focused on metal
> working. 
> 
> Gentles made blades and tools over open forges,
> while
> others etched and created jewelry.
> 
> Our baroness, Peregrine, prepared her *first* feast
> for this special event. She had prepared several
> lunches in the past, and helped in numerous event
> kitchens, but this was her first feast as head cook.
> :)
> 
> I'm posting her menu and notes for her, since she is
> not a member of these lists. 
> 
> Enjoy! 
> 
> Katja
> 
> *****************
> Metal Symposium
> 
> October 25, 2003
> A.S. XXXVIII
> Barony of Thescorre
> 
> Feast Menu
> 
> fresh bread
> butters (plain, honey, herb)
> green salad with oil and vinegar dressing
> rice
> peas
> mushroom tarts
> turnips with cheese
> roast beef
> roast chicken
> condiments for meats: freshly grated horseradish,
> green garlic sauce, mustard
> rice pudding
> pears in wine sauce
> cider
> lemonade
> 
> Greetings Honoured Guests!
> 
> My goal with this feast was not to redact fabulous
> and
> exotic recipes of the Middle Ages through
> Elizabethan
> times, but rather to present a hearty assortment of
> dishes from those periods (and a wee bit later),
> fitting for a crisp fall day.
> 
> None of these redactions are my own. I have drawn
> from
> the work of many of the classic cooks of our fair
> Kingdom of Æthelmearc, including Dame Katja Orlova
> Davidova Khazarina, Mistress Michaele del Vaga,
> Master
> Huen Damebrigge of Wychwood, and Baroness Miriam
> Meggett. My sincere thanks go out to all of those
> people.
> 
> This meal would not have been possible without the
> help of many good friends. Special thanks to
> Mistress
> Michaele, who agreed to be my mentor and who opened
> her home and kitchen so that we could prepare for
> this
> feast. 
> 
> The guidance of Dame Katja was also invaluable, and
> we
> have her to thank for the delicious fresh bread!
> Mistress Michaele and Dame Katja also lent me books
> from their private libraries. 
> 
> The support of the Thescorre Cooks Guild was
> crucial,
> during the advance phases and for preparation on
> site.
> Many thanks to Baron Steffan, Lady Bryn, Dubheasa,
> Lord Carlo, Lady Juliana, Lord Dark Oak, Lord
> Caradawc, Cathain, Eldjarn, Felippe, and Lord Ulric.
> Thanks also to my husband, Baron Cedric, for his
> support and help. 
> Thank you all!
> 
> Peregrine
> Baroness Thescorre
> 
> 
> Recipe Collection/Ingredient Lists
> 
> A list of dishes and the ingredients used to prepare
> them is below for those for which a recipe was not
> used. The recipes that were used to prepare the
> dishes
> follow. A bibliography of sources is at the very
> end.
> 
> Fresh bread: flour, yeast, water, butter, sugar
> Honey butter: butter, honey
> Herb butter: butter, parsley, minced garlic (garlic,
> water, phosphates)
> Mustard: ground mustard seeds, red wine vinegar,
> raisins, pinch of cloves, cinnamon, ginger
> Rice: rice, butter
> Peas: just peas
> Roast beef: beef, olive oil, salt, peppers
> Cider: commercially available apple cider
> Lemonade: made using commercially available powdered
> drink mix; container available for review in
> kitchen
> 
> 
> 
> Green Salad With Oil And Vinegar Dressing
> Beebe, pg. 58
> 
> Simple Sallets
> 
> … young Lettice, Cabage lettice, purslan, and divers
> other hearbes which may bee served imply without
> anything but a little Vinegar, Sallet oyle, and
> Suger:
> Onions boiled and stript from their rinde, and
> served
> up with Vinegar, Oyle ,and Pepper is a good simple
> Sallet.
> 
> 2 heads romaine lettuce
> 1 bag spinach
> parsley 
> watercress
> salt, white pepper, sugar
> ¼ C olive oil
> ¼ cup vinegar
> 
> Wash greens and shake water off. Tear greens to
> desired size, and toss all together.
> 
> Mushroom Tarts
> Scully, pg. 97
> 
> pastry crust (flour, butter, vegetable shortening,
> salt)
> 
> Filling:
> 1 lb mushrooms, sliced and tossed in 1 Tbsp olive
> oil
> 1 tsp brown sugar
> ½ tsp each ginger, cinnamon, cloves
> 1 C mozzarella cheese
> 3 Tbsp parmesan cheese
> ½ tsp salt
> 
> Put pastry into a pie plate and bake blind for 5
> minutes at 400°F. Toss all of the filling
> ingredients
> together, put in the prepared pie shell and bake at
> 350°F for about 20 min.
> 
> The recipe for the filling is the one that Baroness
> Miriam Meggett used for  the AEthelmearc Kingdom
> Twelfth Night Feast, January 11, AS 37 with the
> exception of the salt. Scully calls for salt, so I
> included it too.
>  
> Turnips Baked with Cheese
> Hieatt et al., Pleyn Delit, No. 38
> 
> Rapum Armentum, Platina VIII
> 
> Cut up boiled or roasted turnips; do the same with
> rich cheese, not too ripe, but make the cheese in
> smaller pieces. In a pan greased with butter or
> other
> fat, make a layer of cheese first, then turnips;
> repeat, pouring in spice and butter. It should be
> quickly cooked. [condensed from a very long recipe.]
> 
> 2 lbs turnips
> 10 oz. cheese (Swiss, mild Cheddar, mozzarella or
> combination), grated in large pieces
> ¼ lb butter
> a pinch of nutmeg
> a pinch of ginger
> salt and pepper to taste
> 
> Peel and slice turnips. Parboil. Butter a casserole
> dish. Put in cheese and turnips in alternating
> layers,
> starting with the cheese. Season each pair of layers
> with spices, salt, and pepper to taste, and placing
> butter pats among the turnips. Bake at 325°F for
> 20-30
> 
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