Breakfast from Tourney of St. Joseph
Jun. 23rd, 2008 12:56 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bunnyjadwigaJust 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>.
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>.
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no subject
Date: 2008-06-23 05:22 pm (UTC)While the biscuits and gravy recipe is OOP, meat and gravy over bread I'm sure isn't.
Mind if I pass your menu on to Alice, who is in charge of breakfast at St. Festus in September? I really like the idea of mushooms for breakfast myself :-D
no subject
Date: 2008-06-23 05:32 pm (UTC)47. Take apples/ and cut them quarterways/ sprinkle them with flour/
and toss them in hot butter/ and bake [fry] them/ sprinkle them with sugar/ and give
warm to the table/ so it is called geschwembt [flooded] apples.
excellent!
Date: 2008-06-23 06:25 pm (UTC)Adhemar has asked for Le Viander, etc to be used as sources for the feast, but no restrictions are in place for breakfast!
no subject
Date: 2008-06-23 08:16 pm (UTC)Boiling mushrooms
Date: 2008-06-23 08:22 pm (UTC)<snerk>
Date: 2008-06-23 09:06 pm (UTC)Re: excellent!
Date: 2008-06-23 10:36 pm (UTC)Re: excellent!
Date: 2008-06-23 10:41 pm (UTC)