[Sca-cooks] Successful food holiday
David Walddon
david at vastrepast.com
Fri Dec 26 17:02:35 PST 2008
Well our big cook off is really New Year's Eve when we have 60
friends over for a multi-course (10 this year) sit down dinner.
This is the 9th year we have been doing it.
Hopefully everyone will be able to make it this year since the snow
in the Seattle area is HORRENDOUS!
Here is the menu.
Eduardo
PS - The theme this year is MOD! And as always the dress is formal.
Check out my bLog under New Years for pictures from past years.
To Start
A Sparkling Cocktail Infused with Pomegranate, Kiwi or Passion Fruit
Liqueurs
Olives Marinated with Italian Herbs, Preserved Lemon and Orange Peel
Sweet, Salty and Spicy Almonds
3 Bites of Salmon 3 Different Ways
Layered Salmon Canapé
Salmon Parfait with a Homemade Sesame Cracker
Salmon Orange and Caper Pate on an Artichoke Arborio Cake
Soup Course
Re-Imagined, Pour Your Own French Onion Soup with Bacon Caramelized
Onions in a Sherry Beef Broth with a Toasted Gruyere Crouton and
Fragrant Herbs
The Quintessential Mod Dish
A Tomato Aspic from the Kennedy Whitehouse with Shrimp, Grated
Cauliflower and Hard Cooked Egg
Seafood Course
Savory Crepes Filled with Mushrooms, Crab, Shrimp, Halibut and
Ricotta Flavored with Fresh Dill and Enrobed in a Parmesan Béchamel
Sauce, Topped with Melted Fontina
An Interlude
Terrine de Campagne of Pork and Veal Served with Anne Marie’s 14th
Century Mustard, Cornichons and Lingonberry Jam Together with by a
Slice of Fresh Baguette
Salad Course
Composed of Shaved Fennel, Carrot Pins, Broccoli and Cauliflower
Matchsticks, with Red and White Cabbage on a Bed of Baby Arugala and
Frizze Topped with Mandarins and Candied Ginger Dressed in a Blood
Orange and Champagne Citrus Vinaigrette
To Cleanse and Refresh Your Palate
A Spoon Each of Rosehip and Kiwi Sorbet
The Main Course
Panko and Pecan Encrusted Chicken Roulade Stuffed with Asparagus,
Swiss Cheese, Parma Ham and Truffled Mushroom Pate Sauced with a
Sherry Demi-Glace Accompanied by Minted Pea Puree, Glistening Carrot
Balls and Pink Potatoes
Cheese Course
A Sliver of Fresh French Brie with Sauterne Jelly and a Homemade
Digestive Biscuit
Dessert
Rum Babas, a Light Yeast Cake Soaked in Rum Syrup, Served on White
Peach Puree Fortified with Peach Schnapps and Topped with Freshly
Whipped Cream
________________________________________________________
Food is life. May the plenty that graces your table truly be a VAST
REPAST.
David Walddon
david at vastrepast.com
www.vastrepast.com
web.mac.com/dwalddon
On Dec 26, 2008, at 3:45 PM, aeduin wrote:
> Yesterday was a food success on many levels.
>
> I cooked a 3 bone rib roast to just about fork tender. My wife
> added Iasmin's Brussels Sprouts, an onion pie and Yorkshire
> puddings. We had stuffed mushrooms for an appetizer and home made
> meringues with fresh blackberry syrup for desert.
>
> Earlier in the day I was gifted with:
>
> Tudor Cookery, Recipes & History from English Heritage,
> Food & Feast in Tudor England by Alison Sim
> and
> A Mediterranean Feast by Clifford Wright.
>
> Earlier this month I got Peter Brears' Food and Cooking in 16th
> Century Britan, the English Heritage book.
>
> All in all it's been a pretty good food month. :-D
>
> aeduin
>
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