[Sca-cooks] Greetings from the Incipient Shire of Tymberhavene in AnTir

[Kellyann aka kitn]

Much like a kettle of french toast but done in a cast iron pot would be not only doable but also very very easy for my volunteers to fix.

Thank you to everyone who has chimed in on this, we aren't necessarily needing it to be period but just wanted to know if there were any great period dishes that can be served at that hour.  perhaps we would be better served by moving the competition to a luncheon hour, though we are preparing a feast Saturday evening which is why we thought a breakfast competition might be more to the populace liking as then they would only have to worry about luncheon and then whatever meals they wanted on Sunday when it was time to pack up and head home.

Hmmmm food for thought (pun intended)

Very gratefully yours
Katla



----- Original Message ----
From: Susan Fox <selene at earthlink.net>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Friday, August 10, 2007 8:35:39 PM
Subject: Re: [Sca-cooks] Greetings from the Incipient Shire of Tymberhavene in AnTir


How about a great big ol' bread pudding?  Bread, eggs and milk, not 
unlike "pain perdu" which is found in French and English source all 
throughout the SCA time period.  And it can be made in quantity, in the 
oven, very easy.

Selene

Kellyann aka kitn wrote:
> We are having our 3rd event this October and were thinking that while the Bardic Competition was underway in the early AM that we would have a small breakfast cooking competition running at the same time as the Bardic was IE the judges would go through and taste dishes then as the Bardic was beginning we would have a populace vote as they ate breakfast.
>
> Tymberhaven is also in a position of supplementing the Breakfast in the event that there is little interest in the contest.
>
> What I am asking from all of you kind souls is a list of one dish breakfast type menu items as well as ideas on what Tymberhavene could supplement the main dishes with.
>
> I would normally not be going to such lengths to put on a contest (IE seeking out the advice of those who have been there done that) but I have never run a cooking contest before and since our A&S officer doesn't want to do this it is falling into my lap which I'm cheering about since I LOVE to feed people.
>
> So with that plea, I would be VERY VERY happy if people would offer advice on the dishes for such a competition and also maybe some guidelines that I can use/tweak/modify for our purposes 
>
> Thank you most kindly
> Katla Elgr Hafn
> mka Kelly
> Incipient Shire of Tymberhavene
>
>
>        
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