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.