More feast planning

[bunnyjadwiga]

Mistress Brighid ni Chairain is a wonderful, wonderful woman.
We met at the Garlic Rose Bistro in Madison and had a dinner that couldn't be beat, then went and sat on a park bench and hammered out some suggestions for my feast menu. Here's my tentative thoughts, subject to confusion, indecision, and testing;

Starters:
Lombardy Sops (Melted/cheese bread strata cooked with broth, like the top of a french onion soup-- I will probably make a vegetarian version separately)
Sausage
?

Main courses:
- Eggplant Morisco out of de Nola
- Rice in the Oven
- grilled fish with orange juice (something out of de Nola)
- a stewed lamb dish, perhaps Adobado de Carnero (http://breadbaker.tripod.com/meat.html?)
- Roast pork
- Carrot-cheese pie http://gallowglass.org/jadwiga/SCA/cooking/LandsknechtBid.htm#carrotpie
- a lentil or chickpea dish (probably lentils, for the color balance)
- Jota, a cooked greens dish
- Millet Polenta (fried millet slices) or a blancmage of barley
- Armored capon (chicken with a parsley-egg crust)
- Limonada, a raisin-lemon-almond pudding, and/or a parsley pudding
- mirrauste of apples (apples with almond milk?)

Dessert:
Peach pie from granado
pears
Candied orange peel
quince paste
anise biscuits
'food for angels'