Baronial Champions Tourney

Feast Menu & Recipes

Lady Katja Orlova

April 26, 1997

A.S. XXXI

Barony of Thescorre

Head Cook & Evil Overlord: Katja

Cooking Instructor/She Who Does Not Stand Still: Jean

Baker/She Who Will Not Do Mushrooms: Holly

Special Effects: Bryn

Butler & General Calming Influence: Mathilda

Coffee Drinker: Devon

Kitchen Staff (the most likely suspects):

Peregrine

Rhyannon

Rhys

Patricia

Elswyth

Gwen

Charlene

Cedric

...and many thanks to everyone else who helps in the kitchen!

Lunch:

Focaccia

Pumpes

Ayren Pickles

Farsed Eggs

Broccoli with Savory Toasted Cheese

Oranges

Sugared Nuts

Cider

Dinner:

White Bread with Butters

Roast Beef with Horseradish & Garlic Sauces

Buttered Spaetzle

Roasted Root Vegetables

Cockaleekie Soup

Ember Day Tart

Burrebrede

Grape Juice with Lemon Slices

3-5 cloves garlic 2 tsp salt 1 T minced fresh rosemary

1/4 tsp pepper 5 C flour 1/2 C chopped onions or scallions

2 T olive oil 1/2 C cheese 1 C minced pepperoni

1 C chopped mushrooms (5 oz.)

Proof yeast with 1 T sugar. Add rest of sugar, salt, flour, pepper, olive oil. Add rosemary, onions, and garlic. Knead, and let rise for one hour. If no-cheese, don't punch down but roll out immediately. If veggie or meat versions, punch down and knead in those ingredients, then let rest. Roll out onto peel, brush with oil, and let rise, covered, for a half-hour. Add sautÈed onions, mushrooms, and cheese on top. Bake at 375 for 25 minutes on a pizza stone on the floor of the oven, or for 35 minutes on a baking sheet on an oven rack. Makes one 16-inch circle or 13X18 sheet.

1 Lb. ground meat 1/2 tsp salt 1/2 C raisins, pureed

1/4 tsp cloves 1/4 tsp mace

Mix all ingredients thoroughly. Mold the mixture into 1.5-inch balls, chill, then fry in oil. Yields 35 1.5-inch meatballs.

12 hardboiled eggs, shelled 1/2 lb onions, quartered, peeled

2.5 C cider vinegar 2-3 cloves garlic, crushed

1 tsp salt 4 T honey

cinnamon, allspice, tarragon, dill, grains of paradise, turmeric

Sterilize gallon jar. Put eggs in jar. Boil all the other ingredients in a saucepan and simmer for 5 minutes. Pour the hot liquid over the eggs in the jars, covering them completely. Seal jars, cool, and store in a cool place. Makes 1 dozen whole eggs.

3 dozen hardboiled eggs, peeled and halved, yolks removed

2 C bread crumbs 1/3 C fresh basil, parsley, thyme, sage

1/3 C softened butter 1/2 tsp pepper

Chop together the herbs and yolks. Add the butter to make a paste, then stuff the eggs with a pastry bag. Makes 6 dozen halves .

1/2 lb. butter 1/2 lb. cream cheese 1/8 lb. romano

1/4 tsp white pepper 1 bunch broccoli

Melt the butter. Cut up the cheese and stir it into the butter over low heat. Whisk to blend and avoid separation. Pour over parboiled or steamed cut-up broccoli, and brown until broiler for a few minutes. Yield: 2 C cheese sauce and broccoli.

4 C almonds 2 egg white 1 C sugar

pinch cream of tartar 1/2 C butter

Bake nuts at 350 for 10 minutes. Beat the whites until frothy, then add the sugar and tartar. Add the toasted nuts and coat well. Melt the butter and drizzle evenly over the nuts, then mix. Bake for an additional 3 to 5 minutes. Store airtight.

Honey Butter

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

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

5 1/2 to 6 C flour 1/3 C sugar 2 tsp salt 2 T yeast 1 C dry milk 3 T oil 2 C water

Proof yeast in water. Add flour, sugar, milk, salt alternately. Knead until elastic. Let rise for an hour. Shape into loaves, and let rise at room temp for 1 1/2 hours.) Bake at 375 for 35-40 mins. Makes 2 loaves.

5 lbs. beef roast 4 or more T 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 oil. Pour stock around roast, Cover tightly and bake for 2 to 3 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.

fresh horseradish roots vinegar sugar salt cayenne

1 C broth 2-3 slices of bread 6 garlic cloves

6 oz walnuts 1/3 C olive oil 2 T cider vinegar

1/4 tsp pepper 1/2 tsp salt 1 C chopped parsley

Add bread to cool broth. Soak and then wring out. Puree with garlic, walnuts, oil, vinegar, salt, and pepper. Cook and drain the parsley, puree, and add to sauce.

4 carrots 4 potatoes 2 sweet potatoes

1 rutabaga 1 kohlrabi 1 turnip

1/3 C olive oil salt

Clean and peel vegetables. Cut into small wedges or quarters. Immediately toss with oil, then place in one layer on a baking sheet. Roast for 1 to 1.5 hour at 350 degrees.

3 C flour 1.5 tsp salt 4 eggs 1/2 C water

clarified butter 1/2 C milk

Mix flour and salt. In KitchenAid, beat in eggs, then add water gradually while mixing. Add flour mixture gradually. Cover and let rest at room temperature for at least one hour, preferably longer. Press through a spaetzle maker into boiling water. Stir to prevent sticking with a slotted spoon or wire scoop. Cook about 1 minute, then scoop up and drain in colander. Put in bowl and drizzle melted butter on top. Serves 4.

3 oz. cheese 3 T butter 3 onions 3 eggs

1/3 C parsley 2 T fresh sage salt and pepper

3/4 C milk

pie crust: 2/3 C shortening, 1/2 C cold water, 2 C flour

SautÈ onions with sage and parsley. Add the cheese, eggs, seasoning, and milk and mix well. Pour into a pie crust. Bake at 350 for 35-40 minutes. Serves 8.

1 small chicken, cut up 2 qt. chicken stock 5-6 peppercorns

2-3 cloves 3 leeks

Place the chicken pieces in a large pot and add the stock and spices. Bring to a boil, reduce heat, and simmer for one hour. Remove the chicken and spices. When the broth has cooled, pour it through a strainer. Take all of the meat off the bones and return to the broth. Let cool and remove fat. Add leeks and simmer for 20 minutes.

3 C flour 1/2 C sugar 2 tsp cinnamon

1/2 tsp cardamom 1/2 tsp ginger 1/2 tsp allspice

1/2 tsp salt 1 C softened butter

Preheat oven to 350. Combine sugar, spices, salt, and flour. Work in the butter. Press into an 8-inch square pan. Score the surface into 1-inch pieces and prick with a fork. Dust with more sugar/spice mixture and bake for 1 hour until golden. Cool and break into pieces.

chicken bones, necks & gizzards

celery

carrot onion

cubeb pepper salt

bay leaf water

See white bread ingredients

©1997 ChrIs P. Adler