[Sca-cooks] Yet another German Feast

[Jonathan and Rebecca Barber]

Is it something in the air?  

The feast I am doing in March is also German.  We are using other peoples translations because I am coaching a brand new head cook and I'll put it all up as soon as we have it finalized, but I'm just really amused by all the german everyone is doing right now!

Tentative menu looks like:
First course:
Bread, butter, marinated vegetables as an appetizer

Second Course:
Sauerbraten
Spaetzle
Carrot side dish
Poached pears in wine (yes, there are german recipes for this)

Third Course:
Hens from Greece (this is the roast chicken with pork in a sauce around the outside)
Rice
Peas with almonds side dish
Lebkuchen (using period spice ratios and no citron but a more modern cookie-like presentation)

Ru

> Greetings,
> 
> I am reaching the point where the menu for the feast I have been
> working on is almost finalized. I thought I would share it with the
> list.
> 
> You can check it out here:
> http://www.serenadariva.com/SCACookingPages/MidWinter2005/index.htm
> 
> And any comments or questions are welcome. I am still working on
> things like condiments and sauces as well as the Gebackten course.
> 
> The format for this is an attempt to give the feel of the structure of
> a Rennisance german feast based on the menus for the Banquets for the
> Nobility. Once I have finalized my translation of this piece I will be
> posting it on my website for anyone to take a look at.
> 
> And there are several recipes that I redacted that did not make the
> cut - they will end up on my website eventually.
> 
> Glad Tidings,
> Serena da Riva
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