Alabama Renaissance Faire: The 2006 Feast
October 21st, 2006


Gode Cookery in Alabama, 2006:
James Matterer & Lisa Holcomb-Blair

This year's very special menu is based upon research of Frisian food & culture by Jenn Strobel, found at:
http://www.medievalcooking.org/


A FEAST for the VIKING QUEEN

1st Course

Bread & Butter
Salsæ goth wæghfarænd mæn (Sauce for Wayfaring Men)
Brassicas (Cabbage)

2nd Course

Fava Beans & Garlic
Fresh Berries
Honir nidrvegheth (Chickens Hunter Style)
Hwitmoos (White Mush)

Entremet

Presentation of the Queen's Wafer

3rd Course

Dilled Carrots
Braden in heren salsin (Roasts in a Sauce for Lords)
Baked Apples & Pears

4th Course

Quomode conficiuntur amigdala in pastello (How Almonds are used in a Pie)

The Bean King Ceremony

Beverages

Alabama Ale
Ren Wine


1st Course

Bread & Butter - fresh white bread served with real butter.

Salsæ goth wæghfarænd mæn (Sauce for Wayfaring Men) - a soup of red onions & fresh parlsey made with seasoned pork broth & wine.

Ingredients: red onions, fresh parsley, pork broth (seasoned with salt, pepper, rosemary, & other herbs), & red wine (diluted with red grape juice).

Recipe here

Brassicas (Cabbage) - a marinated cabbage salad, made of finely chopped cabbage & green onion tops, in a dressing of herbs, flavored vinegar & oil.

Ingredients: oil (part olive oil), red wine vinegar, red wine, Worcestershire sauce, cumin, pepper, caraway seeds, green onion tops, sugar, fresh cabbage.

Recipe here

2nd Course

Fava Beans & Garlic - roasted fava beans & whole garlic cloves, seasoned lightly with oil & pepper.

Ingredients: fava beans, garlic cloves, oil, black pepper, & white pepper.

Fresh Berries - a variety of berries tossed with lemon & sugar.

Ingredients: berries, lemon juice, & sugar.

Honir nidrvegheth (Chickens Hunter Style) - roast chicken served in a seasoned wine broth.

Ingredients: chicken (roasted in oil, salt, & pepper), chicken broth, garlic powder, white wine (diluted with white grape juice), salt, & beaten egg yolks.

Recipe here

Hwitmoos (White Mush) - a bread pudding made with milk, eggs, & cinnamon.

Ingredients: whole milk, wheat bread, eggs, saffron, butter, cinnamon, & sugar.

Recipe here

Entremet

Presentation of the Queen's Wafer

Ingredients: eggs, flour, sugar, honey, baker's ammonia, & spices.

3rd Course

Dilled Carrots - carrots are lightly tossed with real butter & minced
fresh dill.

Ingredients: carrots, butter, fresh dill.

Braden in heren salsin (Roasts in a Sauce for Lords) - roast beef, sliced and served in a light sauce of cinnamon & other spices.

Ingredients: sauce (beef broth, cloves, nutmeg, cardamom, pepper, ginger, cinnamon, toasted white bread crumbs, cider vinegar),  beef, salt.

Recipe here

Baked Apples & Pears - sliced apples & pears are baked with honey, ginger, & other spices.

Ingredients: apples, pears, butter, honey, ginger, white pepper, & mace.

4th Course

Quomode conficiuntur amigdala in pastello (How Almonds are used in a Pie) - almond pudding baked in small, individual tarts.

Ingredients: milk, roux (butter & flour), almond extract, sugar, pastry dough, & salt.

The Bean King Ceremony

Beverages

A
labama Ale
- Sweet Tea
Ren Wine - Lemon Water



Salsæ goth wæghfarænd mæn (Sauce for Wayfaring Men)

Recipe XI [Q9]. One should take red onions and chop them as small as peas, and add parsley; and pour in broth of pork and a fourth part of red wine. This sauce is good for wayfaring men.

Ingredients: red onions, fresh parsley, pork broth (seasoned with salt, pepper, rosemary, & other herbs), & red wine (diluted with red grape juice).

Recipe source: Grewe, Rudolf and Constance B. Hieatt, editors. Libellus de Arte Coquinaria: An Early Northern C
ookery Book. Tempe: Arizona Center for Medieval and Renaissance Studies, 2001.

Brassicas (Cabbage)
  • 4 cups oil (part olive oil)
  • 1 cup red wine vinegar
  • 3 cups red wine
  • 4 Tbs. Worcestershire sauce
  • 1 tsp. cumin
  • pepper to taste
  • 4 Tbs. caraway seeds
  • 2 bunches green onion tops, chopped
  • 4 tsp. sugar
  • 5 heads fresh cabbage
At least 3 days ahead mix all ingredients except cabbage and set in refrigerator. This MUST set to mingle flavors. On site, chop cabbage. Mix cabbage and dressing several hours before serving.

Honir nidrvegheth (Chickens Hunter Style)

Recipe XXVI [Q22]. One should roast a hen and cut it in pieces. Add to some broth lard, a little garlic, wine, salt and egg yolks, and cook the hen in this.

Ingredients: chicken (roasted in oil, salt, & pepper), chicken broth, garlic powder, white wine (diluted with white grape juice), salt, & beaten egg yolks.

Recipe source: Grewe, Rudolf and Constance B. Hieatt, editors. Libellus de Arte Coquinaria: An Early Northern Cookery Book. Tempe: Arizona Center for Medieval and Renaissance Studies, 2001.

Hwitmoos (White Mush)

Recipe XVI [Q14]. One should take fresh milk, and add bits of wheaten bread and beaten eggs and ground saffron, and let it cook until it thickens. Then take it up, and put in butter, and sprinkle it with powdered cinnamon when it is put in a dish. Then one may eat it.

Ingredients: whole milk, wheat bread, eggs, saffron, butter, cinnamon, & sugar.

Recipe source: Grewe, Rudolf and Constance B. Hieatt, editors. Libellus de Arte Coquinaria: An Early Northern Cookery Book. Tempe: Arizona Center for Medieval and Renaissance Studies, 2001.

Braden in heren salsin (Roasts in a Sauce for Lords)

Recipe VI [W59]. One should take cloves and nutmeg, cardamom, pepper, ginger, and all of equal weight; and as much cinnamon as there is of all the others, and add as much toasted white bread as there is of the others, and grind it together, and blend it with strong vinegar. And place it in a cask. It is called the lords' sauce, and it is good for half a year.

Recipe VII [W71]. And when you want more, then one should boil this sauce on the coals. Take larded game and roasted harts, and cut them in broad pieces. When the sauce has cooled off, one should place the game in it and a little salt. It keeps well for three weeks. In this way one may keep good hart roasts if one cuts them into pieces. This is the best sauce that the lords have.

Ingredients: sauce (beef broth, cloves, nutmeg, cardamom, pepper, ginger, cinnamon, toasted white bread crumbs, cider vinegar),  beef, salt.

Recipe source: Grewe, Rudolf and Constance B. Hieatt, editors. Libellus de Arte Coquinaria: An Early Northern Cookery Book. Tempe: Arizona Center for Medieval and Renaissance Studies, 2001.

Quomode conficiuntur amigdala in pastello (How Almonds are used in a Pie)

Recipe IV [K4]. One should make thick milk of almond kernels, and make a shell of dough, and pour in the milk, and seal the top with the same dough, and salt it, and bake it in a hot oven.

Ingredients: milk, roux (butter & flour), almond extract, sugar, pastry dough, & salt.

Recipe source: Grewe, Rudolf and Constance B. Hieatt, editors. Libellus de Arte Coquinaria: An Early Northern Cookery Book. Tempe: Arizona Center for Medieval and Renaissance Studies, 2001.

© 2006 Gode Cookery
http://www.godecookery.com


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