feast menu

White Hart XX Menu

This year was the 20th Anniversary of the Tournament of the White Hart in the Shire of Port Oasis. I was honored to prepare the food for the day. I had the amazing THL Cas and my awesome friend Rick in the kitchen with me for the weekend, with my love THL Darian helping with prep and plating. I had a great time in the kitchen, learned some things, got a little silly, and am ultimately looking forward to my next venture. As always, offerings are marked GF for gluten-free and V for ovo-lacto vegetarian.

White Hart XX Menu

Breakfast
Waffles (V)
Flour, eggs, sugar, milk
Oatmeal (V, GF)
Oats, egg, milk, sugar, cinnamon, butter
Eggs (V, GF)
Fruit (V, GF)

Lunch
Ale & Onion Soup (V)
Onions, Guinness, vegetable stock, butter, salt
Beef & Barley Soup
Beef, barley, onions, beef stock, parsley, sage, salt
Bread (V)
Butter (V, GF)
Butter, parsley, sage

Dinner
First Course
Meatballs
Beef, pork, onion, egg, bread crumbs, garlic, ginger,
cinnamon, mint, parsley, salt, pepper
Quiche (V)
Egg, mushroom, leek, butter, cream, salt, pepper, flour
Salad (V, GF)
Lettuce, vegetables

Second Course
Roast (GF)
Beef, pears, raisins, onions, carrots, red wine, butter, thyme, salt
Cameline Sauce (GF)
Red wine, vinegar, cloves, cinnamon, ginger, sugar, salt, corn starch
Minted Peas (V, GF)
Peas, mint, sugar
Bread (V)
Butter (V, GF)
Butter, parsley, sage

Third Course
Cherry Pie (V)
Cherries, port, sugar, flour, butter
Whipped Cream (V, GF)
Cream, sugar, vanilla

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Leihen Helvetia! 2016 Feast Menu

For this year’s Helvetia, we’ve decided to tone down the menu, and which is a perfect excuse to get cheeky with a pub food-themed menu! I’ll be working with THL Cas this year, and I’m pretty excited about it! There will likely be some small additions, and I haven’t nailed down which sauces I want to serve yet, so those will come in time. But for now, here’s our offerings for this year’s Leihen Helvetia! Offerings are marked GF for gluten-free and V for ovo-lacto vegetarian.

Saturday breakfast:
Scrambled eggs – GF, V
Sausage
Toast (French & regular) – V
Waffles – V

Saturday lunch:
Ale & onion soup – V
Pork shoulder – GF
Bread – V

Saturday dinner/feast:
Chicken with sauces – GF
Red cabbage – GF, V
Fladen (flatbread pizza)
Pipefarces (breaded fried cheese sticks) – V
Veggie sticks – GF, V
Italian bread pudding – V
Pears stewed in wine – GF, V

Leihen Helvetia! 2013 Feast Menu

Helvetia 2013 Feast Menu

First Remove
Breads
Flour, butter, oats, cranberries

Flavored butters
Butter, parsley, sage – Butter, honey

Soft Cheese
Milk, chives, onion, lemon juice, salt, pepper

Second Remove
Stuffed eggs
Egg, sage, salt, pepper, saffron, butter, honey, vinegar

Cabbage salad
Red cabbage, onion, apple, honey, red wine vinegar, cloves

Apple tart
Apple, brie, black walnuts, nutmeg, cloves, brown sugar, brandy, flour, egg

Third Remove
Chicken with onion and bacon
Chicken, onion, bacon, garlic, salt, pepper, olive oil

Pork
Pork, white wine, chicken broth, apple juice, raisins, gluten-free soy sauce,
ginger, salt, pepper, corn starch

Genovese tart
Spinach, milk, olive oil, salt, pepper, flour, egg

Applesauce
Apple, sugar, white wine, cinnamon, ginger

Fourth Remove
Blackstone Mountain cakes
Anise extract, almond, almond extract, flour, egg, milk, cream cheese, powdered sugar
Raspberries, apples, caramel, cream, honey

Gluten-free cupcakes
Aniseed, anise extract, almond, almond extract, gluten-free cake mix, egg, milk, cream cheese, powdered sugar

Leihen Helvetia! 2012 Feast Menu

Preparing the menu for the inaugural Leihen Helvetia! event, set in the Swiss-German town of Helvetia, WV, was my first introduction to Das Kochbuch der Sabina Welserin (1553). This was also my first completely period feast, and it derived mostly from that cookbook. I was beyond excited to find that funnel cake was period, and I think those who attended were pretty happy about it as well.

Helvetia 2012 Feast Menu

First Remove:
Cheese pasties
Mushroom pasties
Cheese & cranberry pasties
Beef & barley soup

Second Remove:
Roasted chicken with onions, pears, bacon
Venison in a sauce
Genovese tart
Applesauce

Third Remove:
Strauben
Snow
Fruit preserves

White Hart XV Feast Menu

White Hart XV in 2012 marked the first full year I’d been in the SCA, and I found myself heading up the kitchens with an event themed for 16th Catalonia. Talk about intimidating. I only knew enough of a lot of things to be dangerous in regards to research, budgeting, menu planning, etc., and worrying about different food allergies was almost overwhelming. Lord Bressal Macculloch was my guide for this journey, and he encouraged me that, since I couldn’t find enough recipes for a period menu I’d be comfortable with cooking, to just go with the theme and have fun. So, with the input from many others, I did.

White Hart XV Feast Menu

First Remove:
Bread, cheese, meats
Salad
Rabbit and apple quiche
Mushroom and leek quiche
Rabbit and leek quiche
Bouillabaisse
Pea soup

Second Remove:
Roasted chicken
Romesco sauce
Peas and onions
Vegetarian paella
Fish-only paella
Paella (everything)

Third Remove:
Unsweetened custard with figs and a honey sauce
Aztec drinking chocolate
Cinnamon chocolates

 

2015 Blackstone Mountain Twelfth Night Feast Menu

I became Seneschal of my barony in 2013, and ever since donning that particular hat, I’d wanted to resurrect the Twelfth Night revels that had gone the way of the dodo long before I joined. So when a member of our populace decided to step up and autocrat it for me, Lady Odette d’Arques and myself jumped on the chance to make this small feast, which was accompanied by a potluck-style day board and a dessert competition throughout the day. Odette was responsible for most of the feast, but I again tapped the resource of my father and stepmother’s rural farm for the venison pie.

Blackstone Mountain Twelfth Night 2015
Salad
Lemon duck with root vegetables
Grape sauce
Minted grapes
Venison pie
Minted peas

White Hart XVII Feast Menu

The Lord and Lady of the White Hart for WHXVII are dear friends of mine, so for their special event, I wanted to do a fun menu based on their personas, so I came up with my Viking World Tour menu. We’ve all seen the concert-style t-shirts that list the places and dates of Viking invasions around Europe, and I wanted to take a dish from (or based in) that area, group them in courses based on date, and serve them something fun.

The Lutefisk was my “subtlety” for the evening. I’d built the hype up — some were excited about it, but most were dreading it. The actual dish, which was served to both HRM Timothy (and his high table) and the populace all at once, was actually a chocolate lute and Swedish fish, prepared by my co-feastocrat, Lady Odette d’Arques.

As an extra surprise, the goat I’d ordered and had butchered from a local farm came with its organ meat. After a special lunch of goat ribs with a home-made teriyaki sauce for HRM Timothy and Their Excellencies of Blackstone Mountain, I soaked in buttermilk and pan-fried the goat liver and also the goat heart(!), which I challenged HRM and the combatants of the heavy tournament to taste.

White Hart XVII Feast Menu

GF = Gluten Free
V = Ovo-lacto Vegetarian/Pescetarian friendly

Beer and Onion Soup
(England, 15th cent – Harleian MS 4016), V
Beer, onions, vegetable broth, salt, pepper

Rarebit
(Wales), V
Bread, cheese

Baked Brie
(France), GF&V
Brie, cranberries, almonds

Roasted Vegetables
(Ireland), GF&V
Carrots, parsnips, kale, olive oil, honey, salt, pepper, thyme

Pelmeni
(Russia)
Dough (flour, buttermilk, butter, sour cream), butter, beef, pork, onion, garlic, sage, salt, pepper
GF&V Alternatives: Baked potato stuffed with mashed potatoes with or without meat

Saqlabiyya
(Spain, 13th cent Al-Andalus cookbook), GF
Goat, onion, garlic, olive oil, GF soy sauce, corn starch, coriander, caraway, parsley, thyme, pepper, salt, lime zest

Couscous
(Morocco), V
Couscous, eggplant, carrot, onion, parsley, cumin, coriander, salt, pepper, garlic, veg stock, butter, lemon juice
GF Alternative: Rice with eggplant and spices

Lutefisk
(Iceland)
Fish

Stuffed dates
(Greece), GF&V
Dates, honey, almonds

Cheesecake
(Italy), GF&V
Cream cheese, sour cream, milk, butter, vanilla, salt, sugar, eggs, corn starch

Cider
(America), GF&V