[Sca-cooks] Spring Investiture Refreshment Table

Linda Peterson mirhaxa at morktorn.com
Thu May 22 11:27:42 PDT 2008


Recipes yes, please! Glad you are ok.  Mirhaxa

   mirhaxa at morktorn.com


On Wed, 21 May 2008, Lilinah wrote:

> This past Saturday, the 17th of May, at the Principality of the Mists Spring 
> Investiture, i served a "Refreshment Table" at the request of incoming 
> Princess Kamiilah, who has a North African persona and not so concerned about 
> historical accuracy. She had said she'd be happy with mint tea, orange 
> slices, and some cookies. Who me? Make only mint tea and cookies? Hah!
>
> Here's what i prepared:
>
> Beverages:
> 1. Modern Moroccan mint tea (fresh mint and gunpowder green tea), made at Her 
> Highness's request
> 2. & 3. Two period fruit syrups - cherry and lemon.
>
> Sweets:
> I made a couple peri-oid items:
> 1. Tamar bi'l-Luuz - 50 Medjool dates (the really creamy ones) halved and 
> stuffed almond paste
> --- i have a recipe for dates stuffed with whole almonds, but not almond 
> paste. Almond paste is certainly period, i just don't recall seeing a period 
> recipe for stuffing dates with it...
> 2. Jauz bi'l-Luuz - 100 Walnut halves covered with almond paste
> --- i flavored half of the almond paste with pomegranate syrup and rose water
> --- and the other half with bitter orange marmalade and orange blossom water
>
> The rest were period:
> 3. Senbuse Mukallele (from the 15th C. Ottoman version of the 13th C. 
> al-Baghdadi recipe)
> --- phyllo strips with a dab of almond paste, folded into a triangle (like 
> the American flag when it's being put away), then fried in butter and 
> sprinkled with powdered sugar
> 4. Abbasid Qataif (13th C. anonymous Andalusian cookbook)
> ---- Pastry Rounds (i used Wonton because i didn't have time to make my own) 
> filled with Spiced Chopped Nuts, fried in oil, and soaked in syrup
> 5. Halwa bi-Tamar - Dates & Honey Sweet (13th C. anonymous Andalusian 
> cookbook)
> --- 1 lb. Medjool dates kneaded with honey and chopped almonds and walnuts
> 6. Khabisa with Pomegranate (13th C. anonymous Andalusian cookbook)
> --- semolina cooked in pomegranate juice and sugar syrup, then formed into 
> hazelnut sized balls (i left out the ground almonds so there's be something 
> without nut for those with allergies)
>
> 7. And i had a friend bake some peri-oid walnut macaroons - made only with 
> crushed walnuts, sugar, and egg white, nothing more.
>
> For the most part i made between 50 and 75 of each thing. And my friend made 
> about 3 dozen macaroons.
>
> I was going to made a few more items, but i was in a car accident the Monday 
> before Investiture that totaled my van (i only got a few bruises, but the van 
> is toast). Then i spent most of Wednesday dealing with the tow yard and a 
> body shop. So i didn't have as much time as i'd planned for and had to skip 
> making several other things.
>
> Everything got scarfed down, except for some Khabisa. 1 qt. pomegranate juice 
> and 2 c. fine semolina made close to 200 little balls!! of which there were 
> maybe 2 dozen left.
>
> Recipes on demand... err... request...
> -- 
> Urtatim (that's err-tah-TEEM)
> the persona formerly known as Anahita
>
> My LibraryThing
> http://www.librarything.com/catalog/lilinah
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