Feast bid, takebacks

[bunnyjadwiga]

Well, the autocrats accepted someone else's feast bid for the June event. However, they asked me to be the drop-dead backup. As in, if she drops dead. :) For various reasons, I'm going to have a german menu in my back pocket. How does this sound?

Intro:
Cherries
Radishes with vinegar/oil
herb cheese
Sallet (Rumpolt)
bread

1st course:
Cold Ham
"Steamed" chickens with wine and cloves, nutmeg, mace, cinnamon sticks and ginger (Sabrina Welserin)
Carrots roasted in butter (Rumpolt)
Spinach from Rumpolt
Lentil pottage with beef broth (rumpolt) or Pea soup with onions)
Sauces:
Mustard with caraway, anise, saffron, pepper vinegar, honey (inspired by Guter Spice)
Green sauce from Eberhard "Sage, parsley, mint and pepper, that is to be pounded with vinegar, this is a sauce that gives you a good appetite."
Raisin sauce from Konisburg

2nd course:
Garlicky Vinegared Beef (Rumpolt)
mushrooms cooked in butter (Rumpolt)
Sautee'd pears (Rumpolt)
Millet with broth (Eberhard)
Tart of Greens
Cooked red cabbage
Fried bavarian fish with spiced wine sauce
Sauce: Horseradish with almonds
Yellow Garlic sauce from konigsberg, or shallot sauce

Buffet:
Gingerbread
Assorted comfits
Strawberry pies
Assorted fruit
Fig pudding

Comments

Re: Radishes w/ vinegar and oil?

[bunnyjadwiga.livejournal.com]

I had the same impulse when I first saw this, but my German roomate said it was good, so we tried it: sliced daikon radish thin, and dressed it with olive oil and vinegar. I had put it together just as a sample, and found myself eating them compulsively-- sort of like salted nuts or other beer-'snackie' type things, which is how it was served in period Russia (you have guests, you serve radishes. Now I understand why.)

Thanks for the feedback about the scariness of the menu. I'll have to look at that carefully. One thing that looks scary but people don't even notice when it's fed to them is millet-- they think it's couscous. :)