St. Augustine's Faire 2018 Feast Recipes: Difference between revisions
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| Line 15: | Line 15: | ||
Ingredients: | Ingredients: | ||
*Wheat | *Wheat | ||
Directions | Directions | ||
| Line 45: | Line 45: | ||
==2nd Course:== | ==2nd Course:== | ||
=== | ===Pork Loin=== | ||
Ingredients: | |||
*One | |||
Directions | |||
*Mix | |||
===Lingonberry Sauce=== | |||
Ingredients: | |||
*One | |||
Directions | |||
*Mix | |||
===Apples & Onions=== | |||
Ingredients: | |||
*One | |||
Directions | |||
*Mix | |||
===Baby Cabbages=== | |||
Ingredients: | |||
*One | |||
Directions | |||
*Mix | |||
===Viking Flatbread=== | |||
Ingredients: | |||
*One | |||
Directions | |||
*Mix | |||
===Honey Butter=== | |||
Ingredients: | Ingredients: | ||
| Line 56: | Line 101: | ||
==3rd Course:== | ==3rd Course:== | ||
=== | ===Roasted Chicken=== | ||
Ingredients: | |||
*One | |||
Directions | |||
*Mix | |||
===Hazelnut Dumplings=== | |||
Ingredients: | |||
*One | |||
Directions | |||
*Mix | |||
===Spiced Beets=== | |||
Ingredients: | Ingredients: | ||
| Line 67: | Line 130: | ||
==4th Course:== | ==4th Course:== | ||
=== | ===Broth-boild Beef=== | ||
Ingredients: | |||
*One | |||
Directions | |||
*Mix | |||
===Beef Barley=== | |||
Ingredients: | Ingredients: | ||
| Line 75: | Line 147: | ||
*Mix | *Mix | ||
===Mushrooms & Onions=== | |||
Ingredients: | |||
*One | |||
Directions | |||
*Mix | |||
===Honey Glazed Root Vegetables=== | |||
Ingredients: | |||
*Peel and slice into medium pieces: | |||
**Carrots - various color | |||
**Parsnips | |||
*Butter | |||
*Honey | |||
*Salt and pepper | |||
Directions | |||
*Mix - boil vegetables in slightly salted water until nearly done. Boil any purple carrots separately. Spread on baking sheet at bake until slightly caramelized. Season with salt and pepper. | |||
==5th Course:== | ==5th Course:== | ||
=== | ===Flatbread=== | ||
Ingredients: | Ingredients: | ||
| Line 86: | Line 181: | ||
*Mix | *Mix | ||
===Fruit Sauce=== | |||
Ingredients: | |||
*3 large plums - sliced, pitted | |||
*2 Gala apples - peeled, diced | |||
*Honey | |||
Directions | |||
*Mix all ingredients and simmer until tender. | |||
Revision as of 06:28, 19 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
Directions
- Mix
Lingonberry Sauce
Ingredients:
- One
Directions
- Mix
Apples & Onions
Ingredients:
- One
Directions
- Mix
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 color
- Parsnips
- Butter
- Honey
- Salt and pepper
Directions
- Mix - boil vegetables in slightly salted water until nearly done. Boil any purple carrots separately. Spread on baking sheet at bake until slightly caramelized. Season with salt and pepper.
5th Course:
Flatbread
Ingredients:
- One
Directions
- Mix
Fruit Sauce
Ingredients:
- 3 large plums - sliced, pitted
- 2 Gala apples - peeled, diced
- Honey
Directions
- Mix all ingredients and simmer until tender.