St. Augustine's Fair 2017 Feast Recipes

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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]

Serves # 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]

Serves # 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]

Serves # Source:

Ingredients

  • pork
  • garlic
  • rosemary
  • tarragon
  • onion
  • garlic
  • pepper
  • salt
  • vegetable oil
  • flour for thickening sauce

Directions

Fruit Compote[edit | edit source]

Serves # Source:

Ingredients

  • pears
  • apples
  • onion
  • salt
  • pepper
  • butter
  • rosemary powder
  • tarragon

Directions

Pottage[edit | edit source]

Serves # Source:

Ingredients

  • faro
  • mushrooms
  • onion
  • garlic
  • salt
  • pepper
  • vegetable broth
  • Parmesian cheese
  • butter

Directions

Roasted Root Vegetables[edit | edit source]

Serves # 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]

Serves # Source:

Ingredients

  • pork
  • chicken

Directions

Muri Naqi[edit | edit source]

Serves # Source:

Ingredients

  • breadcrumbs
  • walnuts
  • carob powder
  • saffron
  • honey
  • anise
  • fennel
  • nigella
  • pears
  • apples

Directions

Spiced Pecans[edit | edit source]

Serves # Source:

Ingredients

  • pecans
  • harissa

Directions

Desert Course by HL Brigida von München[edit | edit source]

Fruit Frumety[edit | edit source]

Serves # Source:

Ingredients

  • whole wheat kernels
  • berries
  • whipped cream
  • honey

Directions