Breakfast from Tourney of St. Joseph

[bunnyjadwiga]

Just a note to remind myself and anyone else who cares what we served for Sunday morning breakfast at the Tournament of St. Joseph.

This is one of those things where I try to get something as close to what is 'traditionally' served there and also as close to period as I can.

French Toast (pain perdu-- bread dipped in  egg yolk mixture, fried in butter, and topped with sugar)
Rice pudding with almond milk
Oatmeal (oop- rolled oats not grits)
Mushrooms (funges: mushrooms boiled then fried, with a little onion and some pepper, nutmeg and coriander)
Onions (based on the Roast Onion salad recipe, but with some changes: onions were cut into strips and baked with olive oil, then spiced with salt and pepper)
Bread and Butter
Strawberries, Peaches, Plums, Grapes
 Sausage gravy and biscuits (OOP)
Orange, apple, and concord grape juices (OOP)
Roasted ham (spiral sliced) (I meant to provide bitter orange juice and cinnamon with this, to make it into carbonadoes, but I got distracted).

We meant to make Chersye -- cherry pudding- but ran out of time. Last time I did this, I served a plum mousse which is redacted in Redon's <I>Medieval Kitchen</I>.

Comments

[mjcan.livejournal.com]

do you always boil mushrooms before frying them? i never have, what is the difference?

Boiling mushrooms

[bunnyjadwiga.livejournal.com]

I don't usually boil my mushrooms before frying it, but the period recipe says to do so, and I find that they keep their shape better that way. Plus they make cool squeaky noises when you fry 'em. :)

<snerk>

[bytchearse.livejournal.com]

COOL SQUEAKING NOISES!!! :-D