As I believe I mentioned in my most recent post this weekend I am doing an SCA feast in central Illinois. This is the primary reason you haven't seen a post in a week or so.
The feast includes the following dishes:
- Gravlax
- Peson in potage (pea soup)
- Salat (salad of hebs and greens with a oil & vinegar dressing)
- Buknade (meat(chicken) in a saffron gravy with herbs and spices)
- Bursews (fried pork meatballs)
- Ryse (this particular one will be made with broth so will be a ryse of fleysche)
- Braised cabbage
- Cormarye (Pork loin roast marinated in red wine, coriander,and garlic, with a pan sauce)
- Monchelet (beef stewed in with wine in spices in a thickened sauce)
- Makrows (thin strips of pasta with butter & cheese)
- Frytours of pasternakes, skirwittes & of apples (fritters of carrot, parsnips, and apples)
I may be able to get a few good pictures,and will of course post them with the recipes.
This is a fair representation of how I expect will look in the kitchen for the next 2 days:
