St. Augustine's Faire 2018 Feast Recipes: Difference between revisions
| Line 152: | Line 152: | ||
*Mix | *Mix | ||
===Beef Barley=== | ===Beef & Barley=== | ||
Ingredients: | 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 | 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=== | ===Mushrooms & Onions=== | ||
Revision as of 06:16, 22 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 (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:
- 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:
- 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.