For this year’s Kingdom Feast & Bardic, my team and I drew the Luncheon course. We started planning, early in the year, for a menu that had about half a dozen dishes, all of them relatively light with a fair vegetable presence. We were not...
Then Serve It Forth… By Berengaria de Montfort of Carcassonne It’s my objective to capture here the dishes we did actual reconstruction on. I will mention there were peas, nothing special done to them; baguettes, which were made by Myfanwy ferch Robert (Sarah E. Yancey Miller); and...
Buttered Wortes, Makerouns, Gourd soup, Turnips Baked with Cheese, Applade Ryalle (Royal apples), Tart de Bry (Brie tarts), Salat, Funges, Basic Meat Pie, Honey cakes, Compost, Fritters of parsnips or apples ...
To make cherry pudding, take cherries from the feast of Saint John the Baptist, and remove the pits. Grind them in a mortar and then press them in a sieve to extract the juice; and put the juice in a pot with grease or butter...
December winds up another year of this column, and will give you the last recipe in our tour of the wider culinary world. I am going to wrap up this experience with a recipe realized by someone else, just to highlight a remarkable book about...
Beginnings are a bit hard, and new concentrations for this column are difficult to choose from. I have given the Barony three years of medieval recipes. I thought this year to give a bit better idea of how to serve and present the tasty things...
November is slaughter season, and what better way to celebrate it than to see how the Italian culture treated its “senior citizen” sheep?...
This is the simplest of simple dishes, and drives home how important the quality of ingredients is to any dish. Buy as many sweet onions as you choose for the meal. If the onions have a fairly thick, firm, papery skin, you can just bake...
Then Serve It Forth… By Lady Rosemary Willowwood de Ste. Anne Summer harvest is upon us with all its sweat and bounty. I thought I’d go back to the recipes common to sunnier climes, since the season for dishes like eggplant is in full swing. This dish...
With the warmth of summer comes grilling season, and in the middle ages as well as today, people looked for sauces to spice up what they ate. But as I explored last month, one of the uses of food was to regulate the health of...