Aten 50 Year Virtual Feast Menu & Recipe Guide - Kingdom of ...

 
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Aten 50 Year Virtual Feast Menu
               & Recipe Guide
                       A Roast with 3 Sauces
              Roast a Fowl, Beef or Pork, or substitute.

                     Sauces for Dipping or Drizzle:
                            Lumbardy Mustard
                              Camaline Sauce
                                Green Sauce

                           Vegetable Course
                          Quick Pickled Cabbage

                                    Starch
                                Fried Turnips

                                 Dessert
                              Almond Pudding
 In the interest of “sharing” a meal at the event feast (and the excellent cooking
   knowledge within our Kingdom), the above menu has been selected and the
                            below instructions provided.
All are encouraged to make the entirety or part of this menu as so interests them,
           and we shall enjoy the fruits of our individual labors together.

Note: The menu is designed for everyone to be able to participate. Simple recipes,
   which should be easy to add substitutions for your own dietary restrictions.

 Most of these recipes can be found here: http://medievalcookery.com/recipes/
              Special thanks to all the contributors to the website
A Roast of Meat (Beef or Chicken)
Roast a Fowl, Beef or Pork using your favorite method
Sometimes the simplest is the best, Salt, Pepper and roast it!

Roast beef to an internal temperature of 145 (Medium) to 160 (Well)
Roast chicken to an internal temperature of 165
Season as you wish

                                      Sauces
Camaline

Ingredients
1 ½ cups White bread crumbs                    ¼ tsp. cloves
1 ¼ cup red wine                               2 tsp. sugar
¼ cup red wine vinegar                         pinch ground saffron
1 tsp. cinnamon                                Salt (or more to taste)
½ tsp. ginger

Method
Place the breadcrumbs in a bowl with the wine and vinegar. Let it soak for 3
minutes then stir and let soak for 2 more. All the bread crumbs should be soft.
Pulse in a food processer then strain through a fine sieve into a saucepan,
pressing well and good to get as much the liquid as possible out of the
breadcrumbs. Add spices and bring to a low boil, simmering until thick. Serve
warm.

Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: Sauce gamelyne.
Take faire brede, and kutte it, and take vinegre and wyne, & stepe þe brede
therein, and drawe hit thorgh a streynour with powder of canel, and drawe hit
twies or thries til hit be smoth; and þen take pouder of ginger, Sugur, and pouder
of cloues, and cast þerto a litul saffron and let hit be thik ynogh, and thenne serue
hit forthe.

                           Virtual Aten 50 Year Menu & Recipe Guide (Jan 16, A.S. LV -2021)
Lumbard Mustard

¼ cup ground or powdered mustard
¼ cup wine vinegar
¼ cup wine
Pinch of salt
Honey to taste

Mix the ingredients in a bowl till well blended. Let it set over night (it will thicken
much) If it is too thick on the next day, taste and add wine, or vinegar or both to
taste, thin out to desired consistency.

Source [Curye on Inglish, Constance B. Hieatt & Sharon Butler (eds.)]: LUMBARD
MUSTARD. XX.VII. V. Take Mustard seed and waishe it & drye it in an ovene,
grynde it drye. farse it thurgh a farse. clarifie hony with wyne & vynegur & stere it
wel togedrer and make it thikke ynowz. & whan þou wilt spende þerof make it
tnynne with wyne.

Green Sauce

½ cup bread crumbs
1 bunch parsley
1 tsp powdered ginger
¾ cup wine vinegar

Mix all ingredients together in a food processer. Pour the mix into a sauce pan
and warm it for 5ish minutes, stirring frequently.
Pour through a sieve and place is a sauce bowl.

Source [Le Viandier de Taillevent, J. Prescott (trans.)]: Green Sauce. Take bread,
parsley and ginger, crush well, and steep in verjuice and vinegar.

                            Virtual Aten 50 Year Menu & Recipe Guide (Jan 16, A.S. LV -2021)
Quick Pickled Cabbage
                              A Cabbage Dish
Germany 15th c.

   •   ½ head of cabbage
   •   1 ½ Tbsp ground mustard
   •   2 Tbsp honey
   •   ¼ cup white wine
   •   ½ tsp caraway seeds

Core and slice the cabbage into ½” wide cuts. Blanch the cabbage until slighly
tender (not mushy). Mix remaining ingredients in a small pot and bring to a slow
boil for about 5 minutes. Take the sliced cabbage and pour the sauce over
cabbage and chill. Serve cool.

Original recipe sources
Source [ A cookbook from the archive of the Teutonic Order , G. Balestriere
(trans.)]: [31] Wilthu machenn eynnmade Crautt: so seudt weysse Heuptt and a
two-bright Sennff and the third-bright Hoengs and the selbing mach and one
another with wine and thu in it Koemel and one of the enough and then put the
boiled herb in it and [nnd_Ed.] Give it cold. so you may also praise the Seudt mitt
Wrczenn and gyb sy.
If you want to make pickled cabbage Boil white cabbage heads, take two parts
mustard and one part honey, mix them with wine and add caraway. / ein / (?) it
enough, put the boiled cabbage into it and serve it cold. You can also season the
broth and serve it.

                           Virtual Aten 50 Year Menu & Recipe Guide (Jan 16, A.S. LV -2021)
Fried Turnips
                                   A Turnip Dish
Country: France
Century: 14th

   •   3-4 small or 2 large turnips
   •   3-4 cups Broth or Stock (Boulion will do)
   •   Butter
   •   Powder Douce to taste

Peel and cut the heads of the turnips off. Boil turnips in broth until tender.
Remove from broth, slice and fry in butter. Sprinkle with powder douce and serve.

Original Recipe Sources
Source [ Le Menagier de Paris, Jérome Pichon (ed.)]: NAVETS sont durs et mal
cuisans jusques à ce qu'ils aient esté au froit et à la gelée; l'en leur oste la teste, la
queue et autres barbillons ou racines, puis sont rs, puis lavés en deux ou en trois
paires d'eaues chaudes, bien chaudes, puis cuire en chaude eaue de char, soit
porc, beuf, ou mouton.
Item, en Beausse, puis qu'ils sont cuis, l'en les tronéonne et frit en la paelle, et
gecte l'en pouldre par dessus.
Source [Le Menagier de Paris, Janet Hinson (trans.)]: TURNIPS are hard and
difficult to cook until they have been in the cold and frost; you remove the head,
the tail and other whiskers and roots, then they are peeled, then wash in two or
three changes of hot water, very hot, then cook in hot meat stock, pork, beef or
mutton.
Item, in Beausse, when they are cooked, they are sliced and fried in a pan, and
powdered spices thrown on.

                             Virtual Aten 50 Year Menu & Recipe Guide (Jan 16, A.S. LV -2021)
Dessert
                              Almond Pudding
Ingredients:
4 Cups Unsweetended Almond Milk (commercially available)
Honey or Sugar to taste

Optional:
½ tsp Rose Water
½ tsp Orange Blossom Water
2 pkg Gelatin powder

In a sauce pan, gently heat the Almond Milk to just below a simmer. Add Honey
or Sugar to taste (Optionally add the Rose or Orange Blossom water as well).
Bring up to a low simmer and add the Gelatin Powder (one package for semi thick
or two packages for very thick). Stir thoroughly to mix then pour into serving cups
and let cool to room temp. If you wish after, place in a cooler to chill.

Das Kuchbuch der Sabina Welserin,
 T. Gloning transcription: To make a good almond pudding. Then pound the
almonds well, put them in a bowl and pour good cream therein, not too much.
Whip the almond paste very well, so that it becomes smooth, put sugar therein
and allow it to cook for a short while. When you serve it sprinkle sugar on top,
then it is a lordly pudding. Take three fourths of a pound for a dish.

                          Virtual Aten 50 Year Menu & Recipe Guide (Jan 16, A.S. LV -2021)
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