[Sca-cooks] 12th Night Feast tentative menu

Michael Gunter countgunthar at hotmail.com
Tue Nov 13 09:37:46 PST 2007

I've somehow been conned into Stewarding Ansteorra's Central Regional
12th Night Feast in January.
It's going to be a bit of a challenge because, although there is a very nice
prep area, the cooking facilities are rather lacking.  Because of this practially
everything will be prepared ahead of time and sealed in boiling bags. On
site we'll have a lot of Cajun Cookers/Turkey fryers to boil water and reheat
the dishes. 
So the feast won't be overly fancy but I hope people will like it for the
fact that very little will be store made.
Budget is around $6 a person and I'll be cooking for 180 which is a bit
small for me.
Things are going to change a little but here is the basic tentative menu:
1st Course:
Egredouce (beef pottage with breadcrumbs, herbs, saffron, stock and topped with minced parsley as garnish)
Sliced apples and pears.
Dates stuffed with almonds
Herbed goat cheese
Manchet bread
2nd Course
Zervelat (German pork sausages)
Pease in broth
Boiled Salad (Spinach cooked with wine and butter with raisins)
Makke (Mashed beans with wine and salt topped with carmelized onions)
Digby's Mustard (with wine, vinegar and sweet spices)
*Venison dish to be determined*
Closing Course
Cheryse (Cherry bread pudding) topped with Creme Bastard (White sauce 
made with eggwhites and honey)
Double-crust fruit tarts to be made on site.
I've been given a couple of offers of venison and it wil depend on what
cuts and quantity I recieve to see what is served. I'm trying for around
45 lbs or so of backstrap or haunch to cut into cutlets, marinate and roast then be served over frummenty and sprinkled with powdre as recommended in several period sources.
If it is more like a stew meat it will be diced small and made into small venison pies.
If it is a lesser amount and tougher meat I'll grind and roast it and put it 
in the Egredouce.
Someone is also looking into getting farmed rabbit meat for a good price. If
I can swing that I'll make Hare in Papedelle (a kind of rabbit lasagne) or Hassenpfeffer just for fun.
If I don't get a lot of rabbit I'll mix it with  dark chicken for a mixed Hare in Papedelle. 
If none of this is forthcoming I'll do chicken quarters in a citrus sauce.
Drinks will be period: lemon drink, hot apple drink and barley water.
So it is still under development but moving along. I'll give a finalized menu
once all the kinks are worked out.
Help yourself to FREE treats served up daily at the Messenger Café. Stop by today.

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