[Sca-cooks] OP - roast beef accompaniment

[Susan Lin]

What is it in particular he doesn't like about the horseradish?  I don't use
horseradish sauce - just grated horseradish.  I'm also not a fan of sweet
with my savory (a big problem when working on feasts and meals for SCA
events!)

What about making a mint sauce (NO NOT mint jelly) like I do for lamb?
Pretty much just finely chopped mint and vinegar.  I think I first had it in
England.  Or there are things like garlic jelly.  I also get many tapanades
from a company called Loredana's http://www.loredanas.com/  They may have
something that he would enjoy.

Shoshanna

On Mon, Dec 21, 2009 at 2:03 PM, Kathleen A Roberts <karobert at unm.edu>wrote:

> so here is what i am working on....
>
> cranberry sauce : turkey :: x : roast beef
>
> after years of pushing it around his plate, i finally find out dear heart
> is not that fond of horseradish (and the accompanying sour cream) with his
> roast beef.
>
> anyone else have any ideas to fill in the equation?  i am also toying with
> serving brussel sprouts w/ bacon and vinegar, harvard beets, cauliflower
> gratin and some kind of potato for the gravy.
>
> thanks
>
> cailte
>
>
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