[Sca-cooks] Spanish Vigil Food

[lilinah at earthlink.net]

A friend is getting her Laurel for Textile Arts and i offered to cook 
for her vigil. Her persona name is mixed Islamic/Spanish name, so i 
thought, hmmm, Islamic and Spanish food...

First, since this is for a Vigil, we want to serve "finger food" 
(loosely defined), not a whole balanced meal.

Second, we'll be doing this in a hotel during Twelfth Night, where 
we've been told by the management that we can't serve hot food 
(insurance reasons?). So no cooking on site. I'm imagining bringing 
precooked food in a cooler, filling the bath tub with steaming hot 
water, and warming up bags of food. And i do have a crock pot, so 
unless they've got special hot food sensors in the rooms...

And third, we don't want really messy stuff. We want to keep the room 
clean and make eating and discarding comparatively simple. And not 
have folks dripping all over their nice Twelfth Night garb. So not a 
lot of really wet stuff, except for beverages.

And finally, we don't know our budget, so we don't want to be 
selecting the most expensive stuff.

I have a bunch of Islamic recipes i've sent to folks in other 
Kingdoms who have asked for period Islamic food suitable for Vigils. 
A friend who also cooking and i have gone over them and chosen a nice 
selection.

Now i'm trying to make a selection of Spanish food.

I found a few possible recipes in the Manual de Mujeres.

Now i'm going through de Nola. I've found a few dishes that look 
usable, such as the sweet Torta Genovese.

But it looks like a huge percentage of the recipes are for sauces, if 
i'm reading right - all those Potaje/Pottage - many appear to be 
sauces rather than soups. And I'd like something other than cooked 
meat with dippin' sauces from the Spanish corpus.

Can any of the Spanish specialists suggest some other things? Other 
Spanish cookbooks are fine.

I have Libre de Totes Maneres de Confits in Spanish. I could probably 
translate a few recipes, but my Spanish isn't good enough just to 
scan through it and pick out potential recipes. So i need some 
guidance.

Let me add that here in The West folks are quite happy to eat real 
SCA-period food and even "weird" period food.

Thanks for any suggestions,

Anahita