[Sca-cooks] Trial feast report

[tudorpot at gmail.com]

The event it three weeks away. As a "new" feast cook, I wanted some 
feedback on period sauces, recipes.

I served:
Moretum- fresh cheese with garlic and herbs- I made three variations- 
one with coriander seeds, one I changed from fresh garlic to roasted 
garlic,  each of latter two had fresh coriander/cilantro. The 
overwhelming choice was the coriander seed version, it had fresh garlic 
in it. I made the fresh cheese yesterday morning. WoW - amazing. Found 
some white balsamic vinegar-another wow.

Brie Tart
*to die for*    I will leave the salt out next time.

Finnish Meatloaves - I tried two variations- one as per the recipe, and 
one with "Norse" spices - white pepper, cloves,
recipe here. divided honours. 3/2  The version with horseradish, 
rosemary, sage and dill was the favourite, but the version with the 
Norse spice blend- pepper, nutmeg, allspice and cloves was well liked. 
This is a great dish for feast- would work well on a lunch board. Served 
with sour cream and dil.

Cazuela De Salmon- the trials combination for verjuice substitution - 
orange juice, or white grape juice with either white vermouth or white 
wine vinegar. Overwhelming win to white grape juice and white wine vinegar.


http://lists.ansteorra.org/pipermail/bryn-gwlad-ansteorra.org/1998-February/003717.html

Chicken with Sage sauce- quite happy with this- aging it overnight helped

Cazuela De Salmon- recipe here
www.florilegium.org/files/FEASTS/feasts-fish-msg.rtf

Good reviews on this dish.  I used the opportunity to trial a four 
variations on verjuice. Not able to get the real stuff. So I tried 
combining - orange juice, or white grape juice with either white wine 
vinegar or dry vermouth. The white grape juice/white wine vinegar was a 
clear winner.
I am thinking of making the herbs into more of a paste next time, the 
finely chopped herbs didn't stick to the fish well. Also, the almonds 
and pine nuts were all over the place. I was using Salmon steaks, for 
feast I have fillets so it might work better. But perhaps making a paste 
of nuts and herbs would work better.


Finnish Meatloaves- divided honours. 3/2  The version with horseradish, 
rosemary, sage and dill was the favourite, but the version with the 
Norse spice blend- pepper, nutmeg, allspice and cloves was well liked. I 
made one in layers (meat/spinach/cheese/mushrooms/meat-  vs rolling as I 
had a hard time rolling the first one, it looked great when sliced.

Cazuela De Salmon- the trials combination for verjuice substitution - 
orange juice, or white grape juice with either white vermouth or white 
wine vinegar. Overwhelming win to white grape juice and white wine vinegar.

Strawberry Pudding- I elected to leave the red wine in -forgot to add 
the butter at the end so it wasn't as thick as I would like. Good reviews.

Thanks to all who have helped me both on and off list.


Theadora