[Sca-cooks] menu planning for dietary restrictions...was Re: Lamb with Roasted Apples and Onions
dailleurs at liripipe.com
Fri Aug 11 11:31:36 PDT 2006
hey all from Anne-Marie
when faced with menu planning, I often try and balance things to satisfy the modern
mindset of what is "healthy" while still maintaining my own personal standards of
using only documentably period recipes.
to this end, it is very possible to provide a selection of dishes, all of them
within the medieval corpus that still meet various dietary requirements.
if you serve as your main dish some uber yummy and heart stopping lamb stew thingie
(mmm. lamb), you can balance it with side dishes that dont contain butter or other
also, interestingly, many medieval dishes dont specify the addition of salt. if you
refrain from using commercially packaged seasonings, broths, etc and do stuff from
scratch, I think you'll find that much medieval food is naturally lower in sodium,
even if you add salt as a seasoning to taste.
lastly, the use of sugar is fairly prevalent through medieval and especially the
later corpus. but there is nothing that says you cant offer alternatives for those
who choose not to partake. for example, along with that yummy dariole (custard pie
made with the yolks, sweetened with honey and dates), serve some small fruit tarts
or baked apples or ?? so that people concerned about such things can police their
own sugar intake.
I'm a big fan in people taking personal responsibility for their own diet but I'm
also a big fan of me, as a good hostess, providing them the tools so that they can
pick and choose from the menu to suit their own needs.
or at least thats how I do it....
--Anne-Marie, who given the choice would rather just a have a dish that normally
doesnt have butter than to take one that is supposed to have butter and reduce it.
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