St. Augustine's Faire 2018 Feast Recipes

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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.