[Sca-cooks] Cooking Feasts without a Kitchen

[Huette von Ahrens]

I am sorry that I didn't get back to you earlier.  I am kind of ditzy these days
with making wedding plans and all.

If you would like, you may borrow my propane two burner cook stove [not a Colman, but the
20,000 BTU kind], my propane grill [which can also convert to another two burner 20,000 BTU 
cook stove] and my propane oven [which I haven't used yet, but it again isn't the Colman
kind, but an actual stand alone oven that uses the same large propane cannisters.]  This
should give you a lot of heating sources and help you immensely.

You may also borrow whatever serving stuff I have, if you like.

The large banquet that I did for Angels 20th at the primitive site was a standard feast
menu.  Three courses.  I didn't do a single country or era menu, but did a montage so 
that I could have more freedom to do things that fit the cooking sources that I had.

I did a Roman pork roast, I did roasted and stuffed chicken, and I did beef e-stewed
with onions.  I also did compound salads and fresh fruits.  One of my cooks insisted 
that we have frumenty, which wasn't difficult to make, but difficult to clean the pot 
because it burned horribly.  I spent many hours scrubbing that pot because it belonged 
to my church and I always return borrowed items cleaner than when I got them.  We also
had beet pies and stuffed mushrooms and lots of fresh bread.  And peas porridge. 
[Which I actually made more like pea soup, than porridge.] And honeyed carrots.  I can't 
remember all the subtelties [this was more than 15 years ago], but one was rosettes 
made using several irons shaped as an angel rather than the traditional rose shape.  
I served them with lemon sorbet.  

The roasts [both chicken and pork], the breads, pies and mushrooms were all premade and
reheated for the feast.  The beef, frumanty, peas, carrots, salads, fruits and rosettes 
were made on site.  I purchased the sorbet, and kept it on dry ice.

I hope that this helps you.  Let me know if I can help you in any way.

Huette

--- Fairy Tale Designs <avrealtor at prodigy.net> wrote:

> 
> I need a bit of advice from all the wonderful cooks on this list:
>    
>   I was asked many weeks ago to cook Coronation Feast again here in Caid. Doing this is not a
> problem, except I was told that I will not have any kitchen facilities.  I will have a dayshade
> or 2, electricity and a water source but no sink.  Also, i live about 1 1/2 hours away from the
> site so cooking at my home and bringing it there will be difficult. Oh and no refrigeration
> either.
>    
>   Besides, telling the autocrats they are crazy :) What advice does anyone have for menu ideas? 
> I know Their Royal Highnessess well since they reside within my Barony. Prince Sven eats pretty
> much only pizza (and I joked with him I would just order 300 pizza he was happy said that was
> ok, but I think I might get in just a little bit of trouble if I did that)  
>    
>   I will look into buying/renting a big pit BBQ roaster for meats but any other things will have
> to be simple.
>    
>   Oh and I don't have to worry about deserts, that will be handled differently.
>    
>   -Muiriath
>   (just recovering from Caid Crown)
>    
>    
>    
>    
> _______________________________________________
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> http://www.ansteorra.org/mailman/listinfo/sca-cooks
> 


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