[Sca-cooks] My first Italian Feast

[Elaine Koogler]

Well....you could do with this what I did with the recipes from my Middle
Eastern feast...put them up on our Yahoo site...we are there!

Kiri

On Sun, May 11, 2008 at 8:59 PM, Barbara Benson <voxeight at gmail.com> wrote:

> Saluti!
>
> Well, it is over! Everything went well and everyone was well fed. And
> as always this list was a tremendous help. I thank you for your
> patience in answering all of my questions.
>
> The final menu was:
> First service from the Sideboard
> Pork Cuts/Ham in an Orange Cinnamon sauce - Platina
> Cucumber & Onion Salad – Recipe from Massonio, but mentioned in a menu
> from Scappi
> Milanese style Biscotti (I used Mistress Helewys's lovely redaction)
>
> First Service from the Kitchen
> A cup of chicken or other fowl - Anon Tuscan
> To cook fresh beans in the pod - Messisbugo
> Simple Pasta (no recipe just the ole put cheese and spices on pasta)
>
> Second Service from the Kitchen
> Roast Beef cooked with Onions - Scappi
> Herb Ravioli - Martino
> Sops (Bread Slices)
>
> Second Service from the Sideboard
> Spiced Cheese & Raisin Torta - Martino
> Apple Fritters - Martino
> Nucato
> Sweet Wafers
>
> I received many compliments on the feast but I had several people
> especially comment on how "perfect" the spicing of all of the dishes
> was. That really made my day. They said that the seasoning and spicing
> on every dish was well balanced and I had several people tell me that
> they did not see anyone at their tables add any salt or pepper to any
> of the dishes.
>
> My favorites on the menu were the Cucumber, Basil & Onion salad,
> Ravioli and the Fritters. All of the meats went over very well and a
> surprising number of people ranked the pasta dish in their top 3
> favorites. That kinda made me sad because very little work went into
> it. Having read enough manuscripts that tell you to cook the pasta and
> serve with cheese and spices sprinkled on top I pretty much did just
> that. Cooked all of the pasta and tossed it into a cooler with some
> olive oil to prevent sticking. It sat in the cooler for about an hour
> and when it came time to serve I pulled it out, put it into the
> serving bowls, seasoned it with salt, fresh cracked pepper and a
> generous amount of Parmesan cheese. We tossed it and sent it out.
>
> I also splurged a bit out of my own pocket to purchase a case of
> pomegranate juice. We served it during the beef course and I told the
> servers to treat it like it was wine (it sure looks like wine). That
> was also a great success, I had several comments that it complemented
> the course very well and that it was very refreshing on the palate
> where it fell in the feast.
>
> Should anyone desire recipes I would be happy to provide them, but I
> didn't want to make this missive too long. I am deeply indebted to
> Mistress Helewyse for the information on her website - it formed the
> basis for the format of the feast and provided many of the source
> recipes. My Thanks go to her.
>
>  Ciao,
>
> --
> Serena da Riva
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>



-- 
Relay for Life is the signature event for the American Cancer Society. This
link will take you to my personal page where you can learn more about this
exciting event...and, if you like, donate to help fund the conquest of
cancer.

http://main.acsevents.org/site/TR/RelayForLife/RelayForLifeSouthAtlanticDivision?px=3678599&pg=personal&fr_id=9276