quiche

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

Rabbit and Apple Quiche Recipe

As published in BMDL’s newsletter, The Althing:

Rabbit and Apple Quiche
by Lady Astridr Vigaskegg

When I cooked this for my feast at White Hart XV, I used one whole rabbit that had been boiled in herbs, then deboned, to cover 12 quiches. I can tell you that there wasn’t much rabbit in each quiche, so however much you want to add to one pie is up to your discretion.

Pie crust
Rabbit meat, pre-cooked
1 apple
1 onion
2 Tbsp olive oil
White wine
Sugar
1/2 cup milk
1/2 cup heavy cream
3 large eggs
Salt
Pepper

Preheat oven to 350*F. Prepare your pie crust. (Frozen, homemade.. however you choose!) Pull apart your rabbit meat and set it aside. Peel, core, and dice the apple and the onion. Use the oil to sautee the apple and onion, and add a dusting of sugar and a splash of white wine. Cook until apples and onions are soft, then add the rabbit meat. Add another small splash of wine and let cook for about 5 minutes, or just long enough to let the flavors start to mingle. Remove from heat and pour into the pie tin. Beat the eggs into the milk and cream, along with salt and pepper to taste, then pour into the pie tin. Bake for 30-35 min, until crust is golden brown and center of quiche is set. Let cool before serving.