[Sca-cooks] Looking for "Celtic" foods, especially "finger foods"

[Raphaella DiContini]

Thank you for the reminder! I think I'm going to try to have a balance between the some of the wonderful, heavier recipes people have shared, as well as some lighter things like appropriate fruits, breads, etc. At this point they haven't approved for me to do a light soup lunch, and other than this dinner there will not be any other food made available at the fairly remote site, so I want to be sure that both performers and audience have a chance to eat something. 
 
I seem to have an extreme aversion to people going hungry. :) 
 
In joyous service, 
Raffaella 
 

________________________________
 From: Kathleen Roberts <karobert at unm.edu>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>; Raphaella DiContini <raphaellad at yahoo.com> 
Sent: Friday, March 2, 2012 11:01 AM
Subject: Re: [Sca-cooks] Looking for "Celtic" foods, especially "finger foods"
  

Please keep in mind if this is around bardic performances, you might want to stay away from really heavy or... let's be blunt... gassy items.  Some performers don't care if they eat before going on, some do, and some are picky. 

Cailte 
Cook AND Bard 



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 
Kathleen Roberts 
Admissions Advisor 
University of New Mexico 
  
"Being Irish, he had an abiding sense of tragedy, which sustained him through temporary periods of joy."    
W. B. Yeats
"The hand that rocks the ladle rules the world." 
Nadia G.

>>> Raphaella DiContini <raphaellad at yahoo.com> 3/2/2012 10:23 AM >>>
Greetings, 
      I was asked months ago to organize a pot luck at an upcoming event. While pot lucks are more service and teaching opportunity than an Artistic endevor for me, I'm still hoping to at least provide a couple of things that are reasonably historical, and withing the requested theme / perameters. The event is "Celtic bardic", and for some reason they strongly want to have a "finger foods" potluck for dinner. 

I want to represent the culinary arts in the best light possible, and use this as a teachable moment that even with a limited, or even sub-optimal scope that  historical food choices are still no harder or at all less tasty than modern/ new world ones. 

Most of the usual historical noshes that I have come to rely on for events where people will not be nessisarily sitting down for a meal are mostly not "Celtic" so any suggestions would be greatly appreciated, especially if you could point me at a source that I could go to town on so to speak. I'm not sure what types of cheese, sliced meats, etc. would potentially be appropriate for this. 

I was thinking of small meat pies if I can find some Scottish, Irish, or Welsh sources. Perhaps something like oatcakes too, but my other limitations are several people with Wheat/ or Gluten allergies, at least one person with an alergy to ginger & pork, one Vegetarian, and another who's allergic to black pepper. 

It's not "finger food" but I'm also contemplating making Egerdouce for the Barony's main contribution to flesh out the finger foods everyone else is being asked to bring. 

In joyous service, 
Raffaella 
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