[Sca-cooks] Sca-cooks Digest, Vol 52, Issue 45

[Euriol of Lothian]

I don't have any of my notes handy here at work, and I won't be able to access 
them until I get home on Friday. So what I say below is based on what I remember 
of my decisions.

The dishes for the main course was served altogether. When I was looking at a 
couple of menus from that time period the meat was paired with a side dish. So I 
chose side dishes that I thought went well together as well as with the meats 
(mix & match if you will). Some of the diners had food restrictions that had to 
be handled... one of which I had made a separate herb omelet as a replacement 
for the meats that were served.

As to the fruit... Melons are cold & wet by the humoral theory. I thought this 
would be very appropriate to the conditions expected at Pennsic (which were, 
since the heat index was 100F-110F most days I was there). The berries also 
played a role for providing someone with fruit that could not have melon. I 
believe that Strawberries are considered cold & dry.

The Barons & Baronesses that I served have no particular passion for period 
cookery. My goal was to provide them with food that was inspired by the recipes 
yet would still be comfortable to people who are not familiar with period 
cookery. Considering the feedback I received and the little leftovers on the 
serving platters, I believe I succeeded in this goal. I also selected recipes 
that were suitable for the kitchen I had to work with as well as something that 
would be not be too heavy for the heat we were dealing with... it was this 
consideration I went in particular to a Mediterranean region to look for recipes 
for the feast I cooked last year. Another consideration was keeping the recipes 
rather simple. The most complicated recipe I chose was the pastries of fine 
sugar.

When you speak of the "Spanish tradition" how far back does that tradition go? 
Many traditions that I grew up sprouted from Colonial or Victorian times. Many 
food traditions that I am aware of, also sprouted from the classical cooking 
techniques that were post period.

As to the onion pottage, it was handled with just enough liquid to ensure the 
onions were cooked through and infuse the flavor... it was not my intent to make 
a soup with it. It came out looking much more like sauteed onions with a glaze, 
just not caramelized since I wanted to highlight the color of the red onions I 
used.

 Euriol



----- Original Message ----
From: Suey <lordhunt at gmail.com>
To: sca-cooks at lists.ansteorra.org
Sent: Mon, August 23, 2010 4:25:23 PM
Subject: Re: [Sca-cooks] Sca-cooks Digest, Vol 52, Issue 45



Euriol of Lothian wrote:

The second is known as the Seven Pearls Dinner. I did a condensed version of a 
feast I did
the previous year . . . The recipes were inspired by late period
Spanish recipes. The menu was: . . .

Main Course (served seated)
Grilled Tuna with Orange Herb Sauce
Saffron Rice
Grilled Steak with Garlic Cheese spread
Onion Pottage

Dessert (served seated)
Angel's Food
Fresh Berries&  Melons

First of all in Spanish tradition the Onion Pottage should have been served 
first. I would have followed that in case I had any grilling delays. What was 
your thinking? Secondly, my understanding is that fruits were stewed. It has 
been tempting for me to serve them them fresh as it does simplify things but in 
Spain we have enough manzapanes and other desserts like that that can be made 
ahead of time so the question has never been brought up about serving fresh 
fruits. Is that permissible and if so to what degree?
Suey

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