feast

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

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

Feastocrat 101 at Pennsic War

So, this is pretty late to the game, considering Pennsic is already in full swing, but I’ll be teaching a class called So You Want to Be a Feastocrat? or Feastocrat 101 at Pennsic War, Monday (Aug 08) at 5:00pm in AS14 and Wednesday (Aug 10) at 9:00am in AS2. It’s not published in the class offerings because I finished my class structure after the deadline, I’ll still be there! Edit: I was published after all! How exciting!

And here is the PDF of my handout for those who won’t be able to make it! Hope to see you at War!

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