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
Brie, cranberries, almonds
Carrots, parsnips, kale, olive oil, honey, salt, pepper, thyme
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
(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, eggplant, carrot, onion, parsley, cumin, coriander, salt, pepper, garlic, veg stock, butter, lemon juice
GF Alternative: Rice with eggplant and spices
Dates, honey, almonds
Cream cheese, sour cream, milk, butter, vanilla, salt, sugar, eggs, corn starch