[Sca-cooks] Sideboards....

[a5foil]

This is the Brunch Buffet I served at Marinus Investiture in 2003. It was not meant to be a meal for anyone, more like a reception, and the food was chosen to be attractive to the food-challenged, instead of being strictly period dishes. Mostly it disappeared. We had paper plates so people could deal with the messy stuff. I don't remember what beverages were served, I think cider and coffee and hot water for instant beverages.

Baked Salmon with Green Sauce -- salmon baked in crust with fresh dill
Grilled Pork Sausages with Mustard
Bacon and Cheese Pies -- basically quiche lorraine
Cheese Tagine -- a crustless cottage cheese tart
Cinnamon Puffs
Panettone -- more popular with the kitchen staff than the populace
Fine White Bread
Butter
Sweet Cheese Spread
Compote of Fall Berries

Cynara










----- Original Message ----- 
From: "Jonathan and Rebecca Barber" <barber at runbox.com>
To: <sca-cooks at ansteorra.org>
Sent: Saturday, March 05, 2005 8:36 PM
Subject: [Sca-cooks] Sideboards....


> What kinds of things do you put out on sideboards/dayboards?
> 
> So many places do cheese and hard boiled eggs and bread and not a lot else and I am looking for some better ideas but hopefully less-expensive ones.
> 
> My standards are a beef-barley soup (loosely based on a quote from Platina.  In a section on Groats he says "From groats, rice and pearl barley he (Celsus) says the best broths and gruels are made".   I also try to put out a vegetarian soup as well.  Platina also has a nice Broad Bean soup.
> 
> I'm not tied to an area or writer however.  Anywhere/time is fine.  My key is to make it tasty, warm, easy and relatively inexpensive.
> 
> Ideas?
> 
> Ru
> 
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>