Heraldshill Recipes - Battle for Thora Feast: Difference between revisions
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Coordinated by Her Ladyship Brigida von München.<br> | Coordinated by Her Ladyship Brigida von München.<br> | ||
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=<span style="font-family: 'Times New Roman';">First Course, by Mistress Thora Sigurdsdottier</span>= | =<span style="font-family: 'Times New Roman';">First Course, by Mistress Thora Sigurdsdottier</span>= | ||
Latest revision as of 05:49, 19 May 2024
St. Augustine's Faire 2017 -- The Battle for Thora
Feast Recipes
Coordinated by Her Ladyship Brigida von München.
At Table, by HL Brigida von München[edit | edit source]
Fresh Cheese[edit | edit source]
Ingredients
- cow’s milk
- vinegar
- salt
Directions
Apple Butter[edit | edit source]
Ingredients
- apples
- sugar
- cinnamon
- nutmeg
Directions
Rye Bread[edit | edit source]
Ingredients
- flour
- rye flour
- brown sugar
- yeast
- salt
- vegetable oil
- egg white
First Course, by Mistress Thora Sigurdsdottier[edit | edit source]
Roasted stuffed chicken[edit | edit source]
Ingredients
- whole chicken
- smoked pork
- egg
- chives
- balsamic vinegar
Peas in a Bag[edit | edit source]
Ingredients
- 2.5 cups dried peas
- 1 TBS dried thyme
- 250 gm scallions or wild leeks
- 12 cups chicken broth (minimum)
- salt
- pepper
Directions
Soak peas in water over night. Chop thyme and leeks coarsely. Fill a bag or a cloth with the peas and herbs, and sew the bag shut. Make a good stock of whatever meat you have and add the bag. Let it cook until the peas are getting soft (about 2 hours). Open and serve, preferably with the meat from the stock.
Wild Greens and Cheese[edit | edit source]
Ingredients
- 3 liters of spinach (originally white goosefoot leaves)
- 2 TBS oil or salted butter
- 2 dl crumbled fresh soft cheese (feta)
- 1 dl whey or vinegar (balsamic)
- leeks
- salt & pepper to taste
Directions
Cook the leaves in the oil or butter until wilted, pull off fire, add vinegar (or whey) and fold in cheese. Serve.
Flat Bread[edit | edit source]
Ingredients
- peas
- barley flour
- salt
Second Course, by HE Cian mac Cu'Roi[edit | edit source]
Pork Roast with pan sauce[edit | edit source]
Ingredients
- pork
- garlic
- rosemary
- tarragon
- onion
- garlic
- pepper
- salt
- vegetable oil
- flour for thickening sauce
Directions
Fruit Compote[edit | edit source]
Ingredients
- pears
- apples
- onion
- salt
- pepper
- butter
- rosemary powder
- tarragon
Directions
Pottage[edit | edit source]
Ingredients
- faro
- mushrooms
- onion
- garlic
- salt
- pepper
- vegetable broth
- Parmesian cheese
- butter
Directions
Roasted Root Vegetables[edit | edit source]
Ingredients
- parsnips
- turnips
- carrots
- onions
- garlic powder,
- rosemary,
- salt,
- pepper
- vegetable oil
Directions
Third Course, by Lord Khalil Abd'l Wahid Al-Katib[edit | edit source]
The “Complete”[edit | edit source]
Ingredients
- pork
- chicken
Directions
Muri Naqi[edit | edit source]
Ingredients
- breadcrumbs
- walnuts
- carob powder
- saffron
- honey
- anise
- fennel
- nigella
- pears
- apples
Directions
Spiced Pecans[edit | edit source]
Ingredients
- pecans
- harissa
Directions
Desert Course by HL Brigida von München[edit | edit source]
Fruit Frumety[edit | edit source]
Ingredients
- whole wheat kernels, berries, whipped cream, honey
Directions
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