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RWA Workshop: Menu Ideas
http://keirasoleore.blogspot.com/
*chuckle*
Per the information included above, there is going to be 'hands on tasting' at the workshop. The good news is, this is a 'pre-RWA Guild Meeting' workshop (*perhas a smaller crowd, perhaps not). The bad new is, I have not idea how many items I should bring....
*snort*
I am already planning on bringing some springerle cookies (since they can be made up a month in advance - *yipes* that is NOW), and I am considering bringing some period 'sauces' in order to demonstrate the overall differences in the flavor spectrum from the Medieval period (sweet and savory with meat isn't something that is common in the modern sense of taste).
I don't want to serve meat or anything that might spoil.
I will be attacking the recipe books tonight for more ideas and then sharing them tomorrow for input. If you have any favorites you'd like to share from past events, please let me know!
Our headcount for the class is currently 10 folks, T expects 20, but will cap the class at 30 if we get there.
*chuckle*
Per the information included above, there is going to be 'hands on tasting' at the workshop. The good news is, this is a 'pre-RWA Guild Meeting' workshop (*perhas a smaller crowd, perhaps not). The bad new is, I have not idea how many items I should bring....
*snort*
I am already planning on bringing some springerle cookies (since they can be made up a month in advance - *yipes* that is NOW), and I am considering bringing some period 'sauces' in order to demonstrate the overall differences in the flavor spectrum from the Medieval period (sweet and savory with meat isn't something that is common in the modern sense of taste).
I don't want to serve meat or anything that might spoil.
I will be attacking the recipe books tonight for more ideas and then sharing them tomorrow for input. If you have any favorites you'd like to share from past events, please let me know!
Our headcount for the class is currently 10 folks, T expects 20, but will cap the class at 30 if we get there.
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Actually, the Spanish apparently took the technology for making jerky home with them from the Americas to Europe in the 1500's where it was well received.
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I need an AB icon for this one. :-)
no subject