[Sca-cooks] Kiri's feast

[Elaine Koogler]

Sure...but you'd have to put up with two large, very furry dogs who are 
currently shedding enough fur for three additional dogs and five cats, 
one of whom is a very cranky old lady. And you'd have to put up with my 
husband who has the world's weirdest sense of humor...which makes him 
right at home in the SCA!

Glad you think it looks good. I just hope it comes off well. All of the 
test cooks did, so I have high hopes.

Kiri

Sue Clemenger wrote:

> Wow! Can I come visit? Or would you mind adopting a middle-aged, 
> cranky laurel type? I'm pretty good at putting up with cat hair, 
> collecting books, and doing all kinds of fibery and embroidery 
> things.....
> --maire, hopefully ;o)
> p.s. I *still* think it's weird that you couldn't do a feast while you 
> were baroness...It's never stopped any of our local baronage!
>
> Elaine Koogler wrote:
>
>> OK, here goes:
>>
>> Sideboard Appetizers
>>
>> * Stuffed Eggs (Epulario)
>> * Fruit (Strawberries, Grapes, Mangoes, Bananas)
>> * Biscotti (Opera dell'arte di cucinare--Scappi)
>> * Marzipan Calisoni (Cuoco Napoletano)
>> * Alaju (A conserve of walnuts or pine nuts, almonds and honey)
>> (Manual de mugeres)
>> * Quince Confits (Alessio of Piemonte, alchemist)
>> * Olives
>> First Course
>>
>> * Grilled Tuna (Libro de Cosina of Master Rupert de Nola)
>> * Mirausto (Chicken with Sauce) (Cuoco Napoletano)
>> * Chopped Spinach (Libro de Cosina of Master Rupert de Nola)
>> * Marinated Eggplant (Libro de Cosina of Master Rupert de Nola)
>> * Roman Noodles (De Honesta Voluptate et Valetudine of Platina)
>> * Bread
>>
>> Second Course
>>
>> * Roast Pork with Three Sauces: (De Honesta Voluptate et Valetudine
>> of Platina)
>> o Agalura Sauce [Libro de Cozina of Master Ruperto de Nola]
>> o Garlic-Pine Nut Sauce[Libro de Cozina of Master Ruperto de
>> Nola]
>> o Persian Relish Sauce [De Honesta Voluptate et Valetudine of
>> Platina]
>> * Braised Mushrooms (Brieve racconto di tutte le radici, di tutte
>> l'erbe e di tutti i frutti che crudi o cotti in Italia si mangiano
>> of G. Castelvetro).
>> * Asparagus with sauce (Libre de Sent Sovi [Receptari de Cuina])
>> *
>> Dish of rice with oil and saffron (Opera dell'arte di cucinare--Scappi
>>
>> Sideboard Desserts **
>>
>> * Cherry Torta (Cuoco Napoletano)
>> * Stuffed Figs (Cuoco Napoletano)
>> * Angel's Food with Pizzelles (Libre de Sent Sovi [Receptari de Cuina])
>> * Fritters like Fishes (hearts) (Epulario)
>> * Almond Sweetmeats (Manual de mugeres)
>> * Candied Orange Peel (Libro per cuoco--Anonimo Veneziano)
>>
>> This feast has been a lot of fun to research and put together. I just 
>> hope all goes well tomorrow. I also appreciate all of the assistance 
>> I've received from those of you on this list. It's been a while since 
>> I've cooked a feast...they wouldn't let me while I was landed 
>> Baroness. So...needless to say...I jumped right in after stepping down.
>> Kiri
>
>
>
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-- 
Learning is a lifetime journey…growing older merely adds experience to 
knowledge and wisdom to curiosity.
					-- C.E. Lawrence