[Sca-cooks] Christmas feast for the public

Amy Cooper amy.s.cooper at gmail.com
Tue Aug 19 14:07:55 PDT 2008

Thank you for all the replies so far. We are *not* focusing on a particular
time or place, but rather the "medieval feel". We may have a use for compost
- crudite (sp?) platters are part of the discussion, and I could see compost
being a part of that presentation. I'm not all that familiar with Platina's
recipes (a HUGE gap in my cookbook collection), but a "roasted vegetable
salad" made me think of roasted root vegetables (like turnips, carrots,
sweet potatoes, similar to what was served at Renaud's last feast here in
the Mid) as a side. And yes, a sallat would be a great idea - not terribly
unfamiliar in concept, but with a bit different flavoring than usual.
Dessert in my mind for right now would include pears poached in wine - it'd
be familiar, but authentic-ish. I would *love* to do authentic gingerbread -
I think it tastes fabulous, and is just enough different from modern
gingerbread to intrigue, but not weird out.

Assuming we could do *exactly* what *I* want (which is not terribly likely),
everything would be from a medieval recipe (at least in inspiration), and
feel very much like an SCA feast, just not necessarily authentic to a
particular time/place.

Oh, I took OP to mean original poster...


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