St. Augustine's Faire 2018 Feast Recipes: Difference between revisions
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| Line 49: | Line 49: | ||
*One | *One | ||
Seasoning Mix was equal parts: salt, pepper, onion powder, garlic powder, savory, sage, coriander | |||
Directions | Directions | ||
| Line 57: | Line 59: | ||
Ingredients: | Ingredients: | ||
* | *7.5 oz lingonberry jam | ||
*1/4 c cider vinegar | |||
*1/2 tsp salt | |||
*1/4 tsp pepper | |||
*1/4 tsp coriander | |||
Directions | Directions | ||
*Mix | *Mix and simmer until flavors meld. | ||
===Apples & Onions=== | ===Apples & Onions=== | ||
Ingredients: | Ingredients: | ||
* | *2 onions, chopped (used 8 for feast) | ||
*3 tbs butter (used 12) | |||
*3 apples, cored and chopped (used 10) | |||
*1/2 chicken stock (used 2 cups vegetable stock) | |||
*1/2 tsp cinnamon (used 1 tbs) | |||
*3 tbs brown sugar (used 8 tbs honey) | |||
*1 tbs vinegar (used 4 tbs) | |||
*1 tsp mace (used 1 tbs) | |||
Directions | Directions | ||
* | *Saute onions. Add remaining ingredients. Simmer 15 minutes. | ||
===Baby Cabbages=== | ===Baby Cabbages=== | ||
| Line 161: | Line 174: | ||
*Peel and slice into medium pieces: | *Peel and slice into medium pieces: | ||
**Carrots - various | **Carrots - various colors | ||
**Parsnips | **Parsnips | ||
*Butter | *Butter | ||
| Line 169: | Line 182: | ||
Directions | Directions | ||
*Mix - boil vegetables in | *Mix - boil vegetables in lightly salted water until nearly done. Boil any purple carrots separately. Spread on baking sheet at bake until slightly caramelized. Toss in butter and season with salt and pepper. | ||
==5th Course:== | ==5th Course:== | ||
Revision as of 11:04, 20 August 2018
Summary:
Norse-themed feast
18 August 2018
Shire of Heraldshill
Feast Steward: Anastasia da Carrara
*Deputy Feast Steward: Jutte Roose van der Brugghe
*Assistants and Servers: Ameliana Bourtzina, Sifrid von Eichelborn, Sofya la Rus
1st Course (at table):
Flotbrod
by Jutte Roose van der Brugghe
Ingredients:
- Wheat
Directions
- Mix
Homemade soft cheese
by Brigida von München
Ingredients:
- Milk
Directions:
- Combine
Smoked Salmon
by Thomas MacGregor
Ingredients:
- Salmon
Directions:
- Combine
2nd Course:
Pork Loin
Ingredients:
- One
Seasoning Mix was equal parts: salt, pepper, onion powder, garlic powder, savory, sage, coriander
Directions
- Mix
Lingonberry Sauce
Ingredients:
- 7.5 oz lingonberry jam
- 1/4 c cider vinegar
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp coriander
Directions
- Mix and simmer until flavors meld.
Apples & Onions
Ingredients:
- 2 onions, chopped (used 8 for feast)
- 3 tbs butter (used 12)
- 3 apples, cored and chopped (used 10)
- 1/2 chicken stock (used 2 cups vegetable stock)
- 1/2 tsp cinnamon (used 1 tbs)
- 3 tbs brown sugar (used 8 tbs honey)
- 1 tbs vinegar (used 4 tbs)
- 1 tsp mace (used 1 tbs)
Directions
- Saute onions. Add remaining ingredients. Simmer 15 minutes.
Baby Cabbages
Ingredients:
- One
Directions
- Mix
Viking Flatbread
Ingredients:
- One
Directions
- Mix
Honey Butter
Ingredients:
- One
Directions
- Mix
3rd Course:
Roasted Chicken
Ingredients:
- One
Directions
- Mix
Hazelnut Dumplings
Ingredients:
- One
Directions
- Mix
Spiced Beets
Ingredients:
- One
Directions
- Mix
4th Course:
Broth-boild Beef
Ingredients:
- One
Directions
- Mix
Beef Barley
Ingredients:
- One
Directions
- Mix
Mushrooms & Onions
Ingredients:
- One
Directions
- Mix
Honey Glazed Root Vegetables
Ingredients:
- Peel and slice into medium pieces:
- Carrots - various colors
- Parsnips
- Butter
- Honey
- Salt and pepper
Directions
- Mix - boil vegetables in lightly salted water until nearly done. Boil any purple carrots separately. Spread on baking sheet at bake until slightly caramelized. Toss in butter and season with salt and pepper.
5th Course:
Flatbread
Ingredients:
- One
Directions
- Mix
Fruit Sauce
Ingredients:
- 3 large plums - sliced, pitted (used 27 for feast)
- 2 Gala apples - peeled, diced (used 18)
- Honey
Directions
- Mix all ingredients and simmer until tender.