[Sca-cooks] Trial feast report

[Donna Green]

Theadora this sounds like a tasty collection of food, and I'll be right over to help sample :-) 
but I'm curious why you are putting all these dishes together in one meal? Are they requested by your local shiny hat? Are the ingredients all on sale? 

I ask because it has become reasonably customary around here (central part of the West Kingdom) to plan out feast menus that have chronolgical and geographic consistancy. A dinner of 16th c Italian food or 15th c English or whatever, rather than a meal that hops around the map and the timeline. I'm not trying to pick on you, I'm just curious about what the feast planning expectations are in your part of the Knowne World. 

Juana Isabella
West

> Date: Wed, 18 May 2011 00:24:24 -0400
> From: "tudorpot at gmail.com"
> <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