meatballs

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

Venison & Pork Meatballs Recipe

Meatballs

This past weekend was the Baronial Investiture in the Barony of the Rhydderich Hael here in AEthelmearc, and it was also where Baron Janos Meszaros sat vigil to contemplate elevation to the Order of the Laurel. Sir Ian, who prepared the main spread, was kind enough to ask me if there was anything I’d like to contribute, so I volunteered meatballs — because really, who doesn’t like meatballs? They’re finger food, they’re period, and you can serve them with a variety of sauces or plain! And there happened to be roughly three pounds of venison/pork sausage in my freezer, so I decided to play with the Byzantine Keftedes recipe found over at Gode Cookery.

Aside from the obvious modification of the venison/pork sausage instead of beef or veal, I also swapped out cinnamon for ginger, added a splash of apple cider vinegar, and ditched the deep-frying (with barley) in favor of pan-searing and baking. (I’m also not a fan of writing down how much of what I use, because I tend to favor the medieval method of “until it tastes good,” so this recipe is probably best used as a guide.)

I served these with lingon berries and mustard at the vigil, and they were gone in less than 2 hours. These came out very soft, so I advise being gentle while pan-frying and transporting them.


Venison & Pork Meatballs

Makes: ~95 Meatballs

3lbs ground venison & pork (50/50 blend; pork fat content unknown)
1 yellow onion, chopped
3 Tbsp garlic, minced
1 handful of parsley leaves (ditch the stems!)
6-10 mint leaves
3 Tbsp ginger, minced
Salt
Pepper
2-3 egg yolks
Splash of red wine
Splash of apple cider vinegar
Breadcrumbs
Olive oil

Add chopped onion, garlic, parsley, mint, and ginger to food processor. Process until finely chopped. (I wanted a smooth texture for the meatballs, so I processed these very finely.) Drain excess liquid if necessary. Add mixture to meat, with salt, pepper, egg yolks, wine, and apple cider vinegar. Incorporate by hand. Add breadcrumbs until desired texture is reached. Pan-sear in olive oil and simmer in wine for a few minutes on med-low, then finish in the oven at 325F for about 15 min. (Mine were soft and had a good bit of liquid in them, so I wasn’t too worried about them drying out. Judge your own carefully!)