[Sca-cooks] Christmas feast for the public

Elaine Koogler kiridono at gmail.com
Mon Aug 18 08:43:01 PDT 2008

We've found that the Digby recipe for Savory Toasted Cheese is ALWAYS a
winner.  You could either do it the way the recipe suggests, which is as a
kind of fondue...using sippets of bread to dip in the cheesy goo...or you
could do as it is done in the SCA most frequently, which is to steam
veggies, pour the cheese goo over the top along with some crumbled bacon,
brown in the oven and serve.

Either way is a tremendous hit...or at least it has been for us.

Sallets are always good....not to mention something like Macrows, which come
across as either a cheese lasagna or macaroni and cheese.  For dessert, you
might try gingerbread...or perhaps daryoles.


On Mon, Aug 18, 2008 at 11:09 AM, Amy Cooper <amy.s.cooper at gmail.com> wrote:

> Greetings to the list!
> Our local shire has decided to once again put on a Christmas feast
> fundraiser. Last year, we partnered with a local organization, but we ended
> up doing all the work (even for ticket sales!), so we're putting this one
> on
> ourselves. This will essentially be a ticketed demo, with entertainment and
> food. Our current idea is to have a caterer help prepare our recipes. We
> intend to have a plated starter (soup or some such), buffet service for the
> entree, and a plated dessert. We don't have a specific time/place to base
> off of - we want to have medieval food that will not be seen as weird, and
> can be prepared inexpensively (we want to charge about $25 a ticket, but
> don't have the other costs set just yet). Current brainstorming is to have
> the caterer prepare simply roasted meats, and we'll make sauces that people
> can choose from to dress the meats, but we are open to other ideas. I'm
> just
> starting to ponder possible dishes - does anyone have any suggestions?
> Many thanks,
> Ilsebet
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