[Sca-cooks] 12th Night Feast tentative menu

[Heleen Greenwald]

Your menu sounds so wonderful. Wish I could attend!  Are you going to  
make your own barley water? Do you have a recipe?
Phillipa


"My furs are not in storage, or draped across the bed,
they're hanging from the cage door, waiting to be fed."




On Nov 13, 2007, at 12:37 PM, Michael Gunter wrote:

>
> 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
> butter
>
> 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.
>
> Gunthar
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