St. Augustine's Faire 2018 Feast Recipes

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 (aka Viking "Potato" Chips)

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:

• Chicken tights
• Seasoning:
  • 8 parts salt
  • 4 parts pepper
  • 3 parts dry leaf thyme

Directions

• Peel back skin, season flesh generously and replace skin. Back at 350 degrees for 1 hr 15 min. When cool enough to handle, remove skin, divide thighs in half and debone. Place skin, bone and drippings in soup pot. And enough water to just cover. Simmer and clean meat off the bone...

Hazelnut Dumplings

Ingredients:

• 1/2 c spelt flour (used 1 c for feast)
• 2 tbs hazelnuts ground fine (used 1/4 c)
• 1/4 tsp sea salt (1/2 tsp)
• 1/8 tsp pepper (1/4)
• 3/4 tsp baking powder (1 1/2 tsp)
• 1/2 egg beaten (one egg)
• 1/4 c water (1/2 c)
• chicken broth
• Makes a table-serving bowl (?)

Directions

• Mix dry ingredients. Add egg and water. Mix to a tight dough. Let rest 20 minutes. Bring broth to rolling boil. Drop in approximately almond-sized pieces of dough. Boil a few minutes. Remove to a plate to firm up a bit. Return to broth to briefly rewarm before serving in a bowl. Top with a ladle of the chicken bits.

Spiced Beets

Ingredients:

• One

Directions

• Mix

4th Course:

Broth-boild Beef

Ingredients:

• One

Directions

• Mix

Beef & Barley

Ingredients:

• 1 lb ground beef
• beef seasoning: garlic, onion, salt, pepper OR beef soup mix
• 1/2 c onion
• 1 clove minced garlic
• 3 tbs olive oil
• 1 c barley
• 1/8 tsp black pepper
• 2 1/2 c broth
• opt. 1/4 tsp salt

Directions

• Brown the beef, seasoning as desired. Saute onion and minced garlic in olive oil until soft. Stir in barley and black pepper until barley well-coated. Bring to boil in broth with salt added if needed. Reduce heat and simmer for 45 minutes.

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.

Beverage

Lingonberry Water

Ingredients:

• 1 cup lingonberry juice concentrate
• 8 cups water

Directions:

• Mix, chill and serve.