On the day before Thanksgiving (Wednesday, November 21 2012) the Shire (Sylvan Glen) had its tradition Shire Thanksgiving at the home of Count Andreas and Countess Kallista. This is a potluck with many contributions of desserts and side dishes. I noticed a lack of appetizers being offered up and I had wanted to try out a recipe that I and my friend Orlando worked on earlier that year at one of the Cook's Guild workshops. The recipe isSaumon a 14th century French recipe from Le Ménagier de Paris. Those who were willing to try the dish seemed to like it very much.
Perhaps, perhaps not... yet the recipes that I picked for the first feast I cooked in the Sylvan Kingdom of Æthelmearc were from German manuscripts. Germany was part of the Holy Roman Empire at that time and perhaps, just perhaps, one of the Holy Roman Emperors would have enjoyed a few of these dishes.Don't forget to grab yourself a good German bier.
Today I have published the recipes and menu for the feast I cooked in June 2005 for Melee Madness in the Barony of Endless Hills.
The newly published recipes from that menu are:
I have published the recipes and feast menu from my second German feast (Fasching: November 2005). Three of the recipes call for bacon. There was bacon in the Chicken Pie. There was bacon in the Fried Spinach. And there was bacon in the Fried Beans. The Cooked Onion Salad was particularly yummy when mixed with the Fried Beans.
I was told that when the last course was announced that Queen Isabeau asked in surprise to her retainer "What do you mean there's more food?"
And to this day Maestra Giulietta da Venezia still remarks on how much she enjoyed the Sour Orange Salad.
The Hungarian Cheese Soup in Bread Bowls were also quite delightful as the bread soaked up the moisture of the soup leaving more of a cheese dip in the hard crusted rolls.
The revelers also enjoyed mixing and matching the various items on the dessert course together (Snow, Stewed Cheeries and Springerle cookies).
Other recipes (that did not contain bacon) are:
My first 100 recipes have now been published as of today. It has me curious about eventually publishing a cook book. How many recipes should I have ready for such an endeavor? I'm thinking at least twice that much.
Of course such a thought had me contemplating possible titles of a cook book. My current working title is "Getting Medieval in the Kitchen".
Today I published the feast menu and remaining recipes from the Principality of the Mists Fall Investiture in November 2003. The theme of the feast was "A Night in Italy". Reading through the recipes and recollecting on how the menu came into being brought back many fond memories. I hope you enjoy these recipes as much as I do.
The recipes published today from this feast include:
I also posted a recipe for whipped cream from a German source.
A new page has also been added to share the documentation from recipes I submitted as entries into cooking competitions. Some of these recipes have been revised for publication here.
And lastly I leave you with this Italian Proverb
A tavola non si invecchia
- At the table with good friends and family you do not become old.
Today I published some recipes of English origin that had been patiently waiting their time in various files. One of these recipes (Lese Fryes) was for the first cooking competition I entered doing some research, and my second cooking competition that I entered after finding the SCA. I recall after that very first competition (a baked apple) and reading the commentary from the judges I asked myself "What do they mean they want you to be able to research this stuff?" And what a journey that has been these past many years!Enjoy!
The recipes published today are:
I've completed compiling on the Online Resources by Region into a single page called Facsimiles, Transcriptions & Tranlations that is sortable. It should now be easier to add entries as I find them.
Today, in time for the June Cooks Guild gather, I have completed the first draft of the menu for Lunch & Feast for Siege of Glengary. Part of the challenge with the site is unreliable stoves and cook tops. Fortunately, one of the local Shire members has a huge propane grill that they will let me use for cooking at the event. The plan is to grill all the meats with simple seasoning, pare each meat dish with two side dishes that can be cooked in electric appliances or made in advance. Not all the recipes are completely worked out, as that will be an exercise for this month's and next month's Cooks Guild gather.
This past Monday I had the first cook's guild workshop in the Shire since I analyzed the results of the survey. I had four of the shire folk attend, and we worked on the first four recipes that I plan on using for our event in September. The theme for the feast is "A Feast fit for a King" so the first source I was looking at was Forme of Cury which was composed by the Chief Cook to Richard II of England. I translated and created an initial redaction of these recipes and brought them with me to the cook's guild workshop. We had much fun talking about the recipes as we were cooking them. Three of the four recipes I would like to serve during lunch, as I think they are well suited for that purpose.
They are Chykenes in Grauey, Caboches in Potage and Rysshews of Fruyt. The Rysshews of Fruyt needs a little further refining. The one I would like to use for the feast is Salat which I found very similar to Insalate (nor surprising that they were so similar). The four recipes are now included as part of my SCA A&S 50 Challenge.
You may have noticed that I've been doing minor revamps to website. Instead of several pages devoted to a category of books, I'm placing all the book into my new Book List page. On this page the books can be sorted by Title, Category, Cuisine, Author or ISBN. There are already over 200 books in the list!