[Sca-cooks] Brunch buffet request

[Susan Fox-Davis]

There is nothing non-period about pancakes or waffles!  Serve with 
honey, butter, jam of period fruits instead of maple syrup, that's all.

French Toast is period too! 
 <http://www.medievalcookery.com/recipes/paynpurdue.html>

My lord husband did a dish for last Caid 12th Night that would be good 
and breakfasty, he's got the documentation but basically, it was 
scrambled eggs with apples.  The apples were fried in butter with brown 
sugar tossed in, then served over the eggs.  It's 15th Century French, 
but would go over well with modern tastes for breakfast!

My general guidelines for "anything" quiche:

unbaked pie shell
2 cups milk or cream
3 eggs

Put whatever else you want into the pie shell - put the herbs on the 
bottom to be held under the liquid surface and flavor the custard 
instead of burning on top;  line the bottom with pre-fried onions or 
bacon or ham;   shredded cheese, handfull of greens [put in lots, leafy 
veggies diminish greatly in size when cooked],  Aeduin makes a "Manly 
Quiche" with lots of bite-sized chunks of cooked steak.  Pour egg-milk 
over, bake at 350 for one hour.  Test with a knife or skewer for 
done-ness.  I cannot recommend a convection oven for this;  we ruined a 
bunch of pies one event last year because the convection oven was MUCH 
too efficient at browning the outside before the inside was close to 
being cooked.

Cryspes [the missing link between pancakes and funnel cakes, mother the 
churro!]
http://www.pbm.com/~lindahl/cariadoc/desserts.html#37

Bon Appetit!
Selene Colfox



a5foil wrote:

>Would any of you be willing to share a good, inexpensive, period, breakfasty
>or brunchy recipe?
>
>Thomas and I are cooking the feast for Marinus Investiture this weekend, and
>we are supposed to put out a morning buffet as well as the evening meal. I
>have a few ideas, but I could sure use some more good ones.
>
>Thanks.
>
>Cynara
>