The Plan: This is the skeleton of the plan when I start. To this plan I can add or remove courses and/or dishes. I can move dishes between courses as appropriate. This is only the plan. Day board(served at 10-12): Meat soup and/or Vegetarian soup “bread” for dipping butter or spread to put on the “bread” Feast First service (Fill…
Category: Feasts
Beaconsgate Boar Hunt (2008)
First course: Venison with Furmenty (venison in gravy with a wheat berry side) Capoun in Salome (Chicken in a saffron almond milk sauce) Buttered Wortes (wilted greens in butter) Pies de Payrse (Pork pies with currants, dates and cinnamon) Soppes Dorrey (Onion Soup) Second course: Boublier of fresh Boar (Pork cooked in vinegar with spices (very very flavorful and tender))…
Beaconsgate Boar Hunt A.S. XL (2005)
Boar hunt 2005 is the second feast I’ve ever cooked. I started out with very big plans. Life intervened. The feast still came off well.. but I ended up re-using a lot of recipes from my last feast. Theme: “Hunt and Harvest” First Course: Furmenty (v) with Venison Capon Fricassee Bourblier of fresh boar Tourte (cheese and herb tart)(v) Cabbage(v)…
Mists Bardic Feast September 11, A. S. XXXIX (2004)
Mists Bardic Feast September 11, A. S. XXXIX Bard of the Mists: Lady Elsa Saxenkammer Head Cuisinière: Lady Sylvie la chardonnière Autocrat: Lady Edith de Laufare First service from the sideboard (12:30-ish) Pique the appetite. Tasty things that make you hungry. Sausages served cold Savoury Melted Cheese Fresh sliced apples, pears, carrots, cucumbers, celery Bread First Round of Bardic Competition…