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
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 (used 27 for feast)
- 2 Gala apples - peeled, diced (used 18)
- Honey
Directions
- Mix all ingredients and simmer until tender.