[Sca-cooks] Stefan's recent Nobles Luncheon at the BG 30th

Johnna Holloway johnnae at mac.com
Sat Nov 7 20:47:07 PST 2009

On Nov 7, 2009, at 8:00 PM, Stefan li Rous wrote:
Johnnae mentioned her dessert table--
> <<< (Like I am one to talk. I did 24 cakes plus
> the following for the one event one time:
> A Jelly of Strawberries, A Summer Dishe, A Cream,
> Sugar Cakes, Shortbreads, Wafers, Letter Cookies,
> Spice (Dutch Taai-Taai) Cookies,
> A Great Cake, Sugarpaste and Marchepane Roses,
> Candies of Lemon Peel, Orange Peel,
> Blood Orange Peel, Lemon Slices and Orange Segments,
> Blood Orange Candied and Dried, Candied Citron,
> candy of lemon, candy made of oranges,
> tamarind candy and melon candy
> Apples cut into sticks, Candied and Preserved.,
> Apricot Paste cut into Diamonds and Squares,
> Rose Preserves; Quince Jam; Marmalade,
> Sugar Candy Crystals and Comfits,
> Dried Fruits of Apricots, Cherries, Currants,
> Dates, Raisins, Figs, and Almonds,
> Fresh Fruits of Strawberries, Cherries, Grapes,
> and Watermelon) >>>
Stefan said--
> Your menu does have a strong advantage over mine. With the exception  
> of the fresh fruit, most of this could be made up over weeks or even  
> months ahead of time, as time permits and not have to be rushed in  
> the last couple of days before the fresh ingredients would spoil.

Menu/article is at

This should be in your files of articles to add to Florilegium.
> Was this 24 different cakes? Or 24 cakes of only a few varieties?  
> Now I can see where the cakes couldn't be made too far in advance or  
> they would spoil. Or did you make and then freeze them? That would  
> still be a lot of freezer space, though.

24 cakes varying recipes and they were baked and frozen in advance.
They were the dessert for the populace. I donated those, the dessert  
table plus enough watermelons
for everyone at the event. Over $200 worth. Closer to $250 probably.
> And your selection would be great for a Yule dayboard or dessert  
> board. A Renaissance buffet? The sort of meal they built the rooms  
> for.  Hmmm. I'm going to have to keep this list in mind. Maybe if I  
> want to make a splash at our baronial Yule pot luck...

It's a banqueting menu suitable for a sideboard.
> Tamarind candy? The only place I've seen tamarind was in Indian food.

Something I came across.
> What is the recipe for the "Spice (Dutch Taai-Taai) Cookies".

They are discussed in the book Windmills in My Oven among other places.
> <<< Sometimes we just go crazy. >>>
> Wasn't that something I was supposed to learn as a kid? Something  
> about eyes being bigger than stomaches?
> Is that the difference between a Laurel and a Pelican? The Laurel  
> tries to do it all, authentically. And the Pelican gets others to  
> try to do it, authentically?
> Stefan

Hope this helps


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