St. Augustine's Fair 2016 Feast Recipes

Summary:

• Theme: "It's all about the food!"
• Date: 20 August 2016
• Location: Floyd County Fairgrounds

Feast Steward: Her Then-Ladyship Brigida von München

• Deputy Feast Steward:
• Assistants and Servers:

At table:

• fresh fruits
• pickled mushrooms
• soft cheese
• honey, parmesan-herb, and plain butter
• bread

1st Course:

Cock-a-Leekie Soup

Serves 6-8

URL: http://www.food.com/recipeprint.do?rid=7702olp4

Ingredients

• 2½ lbs frying chickens, cut up
• 6 cups chicken broth
• 1 medium carrot, sliced
• 1 stalk celery, sliced
• 2 teaspoons salt
• ¼ teaspoon pepper
• 1 bay leaf
• 1½ cups leeks, with tops (sliced and cleaned very well)

Directions

1. Heat all ingredients except leeks to boiling in large stockpot or Dutch oven.
2. Reduce heat, cover and simmer 30 minutes.
3. Add leeks.
4. Bring back to a boil; reduce heat.
5. Cover and simmer until thickest pieces of chicken are done, about 15 minutes.
6. Remove chicken from broth and cool slightly; remove chicken from bones and skin.
7. Skim fat from both and remove bay leaf.
8. Cut chicken into 1-inch pieces and return to broth.
9. Heat about 5 minutes; serve.

2nd Course:

roast chicken with mustard and pear sauces

Sauces for Roasted Chicken

Classic Vinaigrette URL: http://www.myrecipes.com/recipe/classic-vinaigrette Yield: 6 tablespoons

Ingredients

• 1 1/2 tablespoons red wine vinegar
• 1 tablespoon chopped shallots
• 1/4 teaspoon salt
• 1 tablespoon Dijon mustard
• 1/8 teaspoon pepper
• 3 tablespoons extra-virgin olive oil

Directions:

• Combine vinegar, shallots, salt, Dijon mustard, and pepper. Gradually add olive oil, stirring until incorporated.

Chardewardon (pear sauce) From: Take a Thousand Eggs or More Vol. 1, p. 159

Ingredients

• 1 large can of pears in their juice, drained
• 1½ cup burgundy wine
• ¼ cup sugar
• 1 tsp cinnamon
• ½ tsp ginger

Directions

• Put the pears and the wine in a pot and simmer gently, covered, until the pears are soft. Remove from heat. Take the pears out of the wine and put them in a large bowl. Mash the pears to a pulp. Pass them through a large-holed sieve or colander with the wine to remove any fibers. Rinse the pot and put the strained pears and wine back into the pot. Add sugar and spices. Let simmer, uncovered, on low heat, stirring occasionally, until volume is halved (about 45 minutes). The final consistency should be about like strained applesauce.

saffron rice

Saffron Rice Serves 8 Total Time: 45 Minutes URL: http://toriavey.com/toris-kitchen/2011/09/saffron-rice/?recipe_print=yes

Ingredients

• 2 pinches good quality saffron threads (spice)
• 1 tbsp extra virgin olive oil
• 1 small yellow onion, minced (about 1/2 cup)
• 2 cups white basmati rice
• 3 3/4 cups chicken stock, or substitute water + extra pinch of salt
• 1 tsp salt

Directions

1. Take one pinch of saffron threads and put them in a spice mortar. Grind the spice with a pestle to a powdery consistency.
2. Add a second pinch of saffron threads to the mortar. Do not crush these threads.
3. Pour ¼ cup of hot water into the mortar. Let the saffron soak for 5 minutes. This will open up the flavor of the spice.
4. Meanwhile, sort the rice and rinse in a colander. Drain.
5. In a large heavy pot, heat extra virgin olive oil over medium heat. Add the minced onion to the pot and sauté for about 10 minutes., until the onion begins to caramelize.
6. Add the rice to the pot and sauté for a minute longer, mixing the rice together with the cooked onion.
7. Pour the saffron liquid evenly across the top of the rice, making sure to scrape any saffron that clings to the mortar into the pot.
8. Add the broth and salt to the pot. Bring to a boil.
9. Cover the pot and reduce heat to low. Let the rice cook for 20 minutes, or until all of the stock is absorbed and the rice is tender.
10. Fluff the rice with a fork before serving.

creamy spiced carrots

Golden Carrots (Gelbe Rüben)

Ingredients

• 3 1/3 cups (26 oz) young carrots
• 1 medium onion, finely chopped
• 3½ tbsp fat
• Broth or water to taste
• Seasonings (to taste):
• Salt
• Parsley (chopped)
• Marjoram
• Pepper
• 1 tsp sugar
• ½ cup cream
• 1½ tbsp butter

Directions:

1. Wash carrots.
2. Heat fat in skillet with onions to sweat.
3. Add carrots, sugar and salt. Simmer 5 minutes covered.

4. Stir and check liquid level. If there’s not enough liquid in the pan, add the broth or water.
5. Continue simmering. After 10 more minutes, add the cream, chopped parsley, marjoram, and pepper. Let cook uncovered until carrots are tender.
6. To finish the dish, add the butter and serve.

3rd Course:

spiced beets

(based on Kerr’s Canning Recipes) Serves 12

Ingredients

• 3 cups sugar
• 2 cups vinegar
• 1 tsp cloves
• 1 tsp allspice
• 1 tbsp cinnamon
• 64 ounces canned sliced beets, with liquid in reserve

Put the beets in a large saucepan. Stir in the sugar, vinegar, and spices; add enough of the liquid to cover the beets. Simmer on low for about 30 minutes, or until beets are warmed and spices have been absorbed into the beets.

Can be served warm or cold.

Desert Course:

shortbread cookies with currant jam

Makes 6 dozen of 3 inch cookies From Betty Crocker Cooky Book ©2002

Cookie ingredients

• ½ cup shortening
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla
• 2½ cup flour
• ¼ tsp baking soda
• ½ tsp salt
• Filling (below)

Mix shortening, sugar, and eggs thoroughly. Stir in vanilla. Sift flour with the rest of the dry ingredients. Mix into wet ingredients. Chill dough.

Preheat oven to 400˚. Roll dough 1/16 inch thick on floured surface. Cut cookies with 3-inch diameter round cutter. Place a teaspoonful of filling on each. Fold over like a turnover, pressing edges together.

Bake 8-10 minutes, or until lightly browned.

Filling

• 2 cups currants
• ¾ cup sugar
• ¾ cup water

Cook fruit, sugar, and water together slowly, stirring constantly, until thickened. Cool

Makes 2 1/3 cup filling