RWA Workshop: Menu Ideas

[hsifeng]

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.

Comments

[shadowd1.livejournal.com]

sauces. bread. perhaps if you can find some preserved meat? salted/smoked/pickled fish comes to mind.

[docryder.livejournal.com]

Jerky is technically period...

for Peru. :-)

[dravon.livejournal.com]

Hey, here's a really stupid question for you. I read once that "sweet meats" were actually a euphamism for brains. Eeeeu. I know some cultures eat brain, so it's not unfeasible, but is it true? :-D

[bippimalin.livejournal.com]

I've always quite liked a sauce called camelin at medieval events.
Ah... here it is: http://www.hunter-gatherer.org/medcooking/camelyne.html

Cheese pies?
Spiced cider? Or spiced wine? Hippocras.
Example of fasting food?