1996 Boy Scout Demo

Feast Recipes

Naples, NY

Lady Katja Orlova


Make: 1 recipe (make at event)

Mix: 6- or 9-qt pot, spoon or whisk

Serve: 5 pitchers



2 T yeast 1 3/4 C water

6 T honey 7-8 C flour

6 eggs 1 2/3 T salt

6 T butter or oil

Measure honey into bowl, add 3/4 C water, sprinkle yeast on top, stir and allow to sit for several minutes until yeast is proofed. Add the remaining water, then mix in 3 C of flour. Add beaten eggs, salt, and fat. Beat with a wooden spoon. Add remaining flour, knead, let rise until doubled. Punch down, shape into two loaves, place on buttered sheets. Preheat oven to 375. Let loaves rise, brush with egg white. Bake 40 minutes. Makes 2 loaves.

Make: 12X recipe

Defrost/bake: 4 loaves per cookie sheet = 4 cookie sheets, oil, gloves, spatula

Serve: X platters or plates




Most Daintie Butter

1/2 C butter, softened 1 T cinnamon 2 T honey

Cream butter with spice and pack into a crock. Makes 1/2 cup.

Make: 13X recipe (make in morning or afternoon,)

Mix: large bowl, spoon

Serve: 13 small bowls


Cold Beef Roast with Three sauces

5 lbs. beef roast 4 or more T butter or oil

1/2 C flour 1 C beef stock

Preheat oven to 350. Melt butter in a Dutch oven or cast iron skillet. Dredge roast in flour, sear on all sides in butter. Pour stock around roast, Cover tightly and bake for 2 1/4 hours until tender. Raise heat to 450, uncover, and return roast to oven for 10 minutes to brown. Serve cold with the following sauces. Serves 5.


Mustard Meale

1/4 C cider vinegar 3 tsp ground mustard seeds

Mix together and let mellow for a few days.


Garlick Sauce

1 C blanched almonds 5 large cloves garlic

1 T ice water 1 1/2 C stock

2T bread crumbs

Whirl almonds, garlic and water in a blender until coarsely ground. Bring the stock to a boil and add all ingredients. Sir well and simmer uncovered for 10 minutes, stirring occasionally.


Onion Sauce

2 C minced onions 1/4 tsp finely minced lemon peel

2 T dry white wine 1 1/2 C orange juice

2 T bread crumbs salt and pepper

In a heavy saucepan, combine ingredients except crumbs and salt and pepper. Bring to a boil, then reduce to a simmer for 10 minutes, stirring occasionally. Add crumbs and seasonings to taste. Simmer for 2 more minutes. Yields 1 1/2 Cups.


Mushroom Pastries

1 lb. mushrooms 4 oz. cheese

1 T olive oil 1 9-inch pastry crust

spice powder: 1 tsp ginger 1/4 tsp cinnamon

1/8 tsp cloves 1/8 tsp grains of paradise

1/4 tsp sugar

Slice mushrooms and sautÈ in oil. Drain. Grate cheese. Grind grains of paradise and mix up spices. Mix all together and put into 8 tartlets. Bake at 350 for 20 - 25 minutes.


Cornish Pasties

Pie dough 1 lb. ground beef or chopped chicken

1 C cubed turnips 1 C chopped carrots

1 C chopped onions butter

Roll out pie dough into circles. Top with meat and veggies, and add a pat of butter on top. Crimp, vent, brush with milk or egg wash. Cook at 350 for 10-20 minutes.


Honeyed Carrots

Carrots butter

honey salt and pepper

Simmer chopped carrots until tender. Drain and add butter, honey, salt and pepper to taste.


Cucumbers in Sour Cream

2 cucumbers 1 small carton of sour cream

dill seed cider vinegar

Peel and slice cucumbers very thinly. Soak for at least 3 hours in enough vinegar to cover. Drain off the vinegar and mix in the cream. Sprinkle liberally with dill seed. Serve cold.


Fine Cakes

6 oz. butter , room temp. 1/2 C sugar

1 egg yolk 1 3/4 C flour

1/2 tsp cloves 1/8 tsp mace

pinch ground saffron egg white

In a bowl, cream butter. Add sugar and beat until fluffy. Add yolk and beat thoroughly. In another bowl, combine flour and pieces. Sift dry ingredients into other bowl. Combine and press into a 9î square baking pan. Brush top lightly with egg white. Bake at 325 for 45 minutes. Makes 25 small cakes.

©1996 ChrIs P. Adler