Jan. 7th, 2009

hurly_burly: (Default)
huzzah!

because i am pleased with my well-ordered, balanced and yummy feast menu for 12th night, i shall write it out here:

1st course
a platter of fresh and preserved vegetables, dried fruits, nuts, cheese, mushroom tarts, and other delicacies.

2nd course
roast chicken with honey and lemon sauce
lombard pasties (chicken, bacon, vinegar and spices)
hard boiled eggs with pinenut sauce
armoured turnips (well, alright, swedes, but armoured swedes sounds a bit bloodthristy), swedes layered with cheese and spices, then baked
tisana farica (chickpeas, lentils and brown rice with fresh herbs and olive oil)
turkish delight

3rd course
roast lamb with sauce cameline (spices, vinagar and wine thickened with breadcrumbs) and sapore de progne secche (dried plum sauce)
drunk vegetables (root vegetables cooked in wine and honey)
tart of greens (spinach quiche, really)
fasoli (medieval baked beans!)
milk jellies (rosewater flavoured panna cotta thing)

4th course
rose petal puddings
stuffed dates
baklava
tart of strawberries


prep is well and truly underway.  three sauces, two soups, and two pie fillings are done and in the fridge.  i will get the last two fillings done tomorrow, and four batches of pastry (two butter, one lard, one more butter with some sugar and  few spices in), plus the rest of the deserts and the last soup.  friday will be the day for transporting everything to site, and assembling and baking the pies. 

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