[Sca-cooks] Ansteorra Central Regional 12th Night feast

[Elaine Koogler]

Sounds absolutely wonderful...if it weren't such a long drive, we'd try to
be there to try it all!  Best of luck to you.  My big feast isn't until the
end of March and I'm already working on it.  I'm doing a Middle Eastern
feast, this year featuring some Turkish/Ottoman dishes.

Happy New Year to you all!

Kiri

On Dec 31, 2007 12:40 PM, Michael Gunter <countgunthar at hotmail.com> wrote:

>
> Ansteorra's Central Regional 12th Night is this weekend and I'm
> almost finished with the feast. Since the kitchen is rather inadequate
> I'm doing the majority of the cooking beforehand and sealing it
> in boiling bags. On site I'll have a bunch of turkey fryers filled with
> hot water and just pop the bags in, heat and serve. It will make for
> a fairly relaxing feast but kind of hectic ahead of time.
> Menu:
> 1st Course
> Egredouce (beef pottage)
> Rumpolt's Hungarian Chicken (chicken in a lemon sauce)
> Individual manchet loaves
> Herbed goat cheese
> butter
> sliced apples and pears
>
> 2nd Course
> Period bratwurst
> Roasted venison in red wine sauce
> served over frumetty
> Pease in beef broth
> Boiled Salat (spinach in butter/vinegar sauce)
> Makke (mashed beans with wine topped with carmelized onion)
> Homemade mustard from Digby
>
> Dessert Sideboard
> Normandy tarts (apple tarts with heavy cream)
> Colonial Gingerbread
> Layer cakes
>
> Drinks of period lemonade, orange barley water, hot apple
> drink and small mead.
>
> <snippage>
>
> Gunthar
>
>
-- 
Learning is a lifetime journey…growing older merely adds experience to
knowledge and wisdom to curiosity.
                   -- C.E. Lawrence