[Sca-cooks] Late Italian feast
kerrimart at mindspring.com
Wed Feb 20 12:19:43 PST 2008
But isn't a fair amount of flavor development due to cooking time and
absorption into the meat? This may not be such a big deal with the lemon
sauce but the pomegranate needs to be absorbed by the meat. I was tempted
to inject the sauce into the chickens about 10 minutes before they are
served to allow for marinating time.
And is it just me or do people tend to be "scared" of sauces.
Just rambling here...
On 2/20/08, euriol <euriol at ptd.net> wrote:
> If I may suggest, serve a whole roasted chicken to each table with the two
> sauces on the side. That way the portioning of the chicken is not dependent
> on the sauce, and then the feast goes can try one or both of the sauces as
> they are want to have.
> On Wed, 20 Feb 2008 13:44:50 -0500, "Kerri Martinsen" wrote:
> Sorry for the missing information:
> I will have 13 tables of 8 for the feast. I'm planning on cooking for 120
> just to be safe.
> The 2 chicken preperations was an idea which I might toss out. The reason
> for it is that the lemon sauce is an almond thickened sauce and I was
> looking for an alternative for nut allergies.
> We have a fairly extensive spice collection with the barony that I'll be
> able to use.
> Speaking of spices, the 2 chicken recipes call for "good spices" and "mild
> spices" (recipes below). Suggestions? (Both come from Neapolitan)
> *Lemon Sauce for Chickens or Capons*
> Get one or more chickens, capons or cockerels that have been cooked a
> little in water; take them out of the water and mount them on a spit; then
> get peeled, well ground almonds and temper them with the bouillon of the
> chickens; then get lemon juice and mix it all together with good spices; and
> put it into a saucepan to cook a little; then pour it over the roasts with a
> little fat; serve it very hot.
> for the Lemon I'm thinking thyme, pepper & oregano.
> *Catalan Style Partridge (Neapolitan #61)*
> Get the partridge and roast it; when it is cooked, take it down from the
> spit and slice the wings off at the breast, and into those cuts put the
> following sauce: get pomegranate juice or verjuice, salt, ground gloves
> and mild spices, and put this into the cuts while the partridge is hot; and
> note that the partridge should not be overcooked.
> I'm not sure what works well with pomegranate - it isn't something I
> normally cook with. (I'm a german vinegar girl personally)
> On 2/20/08, euriol <euriol at ptd.net> wrote:
> In your 3rd course you have two chicken dishes, with half a chicken per
> table. How many people per table are you planning on serving? I typically
> serve a whole chicken for a table of 8. Your two chicken dishes will
> achieve this, however, I anticipate that people will only get to try one
> the other if served mostly whole. Depending how the table is served and
> "hunger" of the feast goers, some individuals may not get any portion of
> chicken. If you instead just decide to use one of the chicken dishes, then
> at least ideally everyone at the table should be able to get a fair
> of the chicken. Just as a quick glance, this should be doable at $7/head.
> You can solicit local grocery stores for donations and/or discounts to
> mitigate the costs. You can also see if anyone in your local group is
> willing to donate spices.
> On Wed, 20 Feb 2008 12:56:15 -0500, "Kerri Martinsen"
> <kerrimart at mindspring.com> wrote:
> > Ok folks,
> > This is for Night on the Town in April in Atlantia...
> > I've been doing a lot of work on my menu and budgeting to make sure I'm
> > not
> > going over my $7/head. I'll be doing testing this next month.
> > Here is my menu: Any thoughts? It has been over 2 yrs since I've done
> > feast and I'm a little rusty.
> > *1st*
> > Pie in a Pipkin (beef stew)
> > Vegetable soup w/ barley - (still looking for a source)
> > flat bread/ crackers
> > Torta Sambucea (elderflower & ricotta cheese pie)
> > *Intermezzo*
> > Lemon Ice with Pizzelle Cookies
> > *2nd*
> > Stuffed Fish (Neopolitan #79) - Sea Bass wrapped in parchment & baked
> > Orzo
> > Insalata di carote cotte - salad of roasted carrots
> > Peas with salt pork (Neo #21) - may pull this - it is only good
> > hot.
> > Italian Mushle (shell bread – sweet)
> > *Intermezzo*
> > Hand made Cheese (fontine, parmesan, mozzerella, Mascarpne)
> > Machete bread (baked fresh)
> > In season Fruit garnish
> > *3rd*
> > Chicken w/ lemon sauce (Neopoltian #56) (1/2 chicken per table)
> > Catalan Style Chicken (Neapolitan #61) (1/2 chicken per table)
> > Minestra di Tagliatelli (handmade noodles – plain)
> > *Insalate di verdura - green salad*
> > Armored Turnips ? (may pull this)
> > *Finale*
> > Dried Fruit Pizza (To make a tart with various things, by the residents
> > Naples called pizza. Scappi, Chapter 121)
> > thanks for any advice.
> > Vitha
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