Revised menu from St. Luke's Artisan Fair

[bunnyjadwiga]

Dayboard served 12:30 pm to 4:30 pm

- Hen in Broth
- Lentil Puree with herbs and cheese
- Roast beef (Sabrina Welserin)
- Ham
- 4 types of cheese
- Salat of Green Herbs
- Radish Salat
- Black Grape Sauce
- Cinnamon Mustard (Viander de Taillevent)
- Plain Mustard
- Aquapatys (boiled garlic)
- Bread (rye, wheat, white)
- Butter
- Cheese spread (commercial, Boisin brand)
- Raw Vegetables: Celery, Carrots, Turnips
- Nuts: Pecans, Walnuts, Almonds
- Dried Apricots
- Apples (Stayman, Rome, Cortland, Gala)
- Seckel Pears
- Red and Green Grapes

Added Dessert-type foods (Came out about 2:00)
- Snow (Sabrina Welserin: whipped cream on sugared toast)
- Food for Angels (ricotta cheese, orangeflower water, sugar)
- Vanilla Pizzelle Wafers (they don't sell rosewater ones...)
- Rumpolts Flooded Apples
- Hais (date nut balls; Cariadoc's redaction)
- Gingerbrede
- Jordan Almonds
- Candied Ginger

Comments

Sigh....

[raven-andubh.livejournal.com]

Yum!!!

[isenglass.livejournal.com]

It was awesome!!! Thank you again!

[tattycat.livejournal.com]

I have never had so much food on a dayboard before! I am only sorry that I ate so much I didn't have room for desserts.

Thanks so much for coming and cooking for us, and for sponsoring a really interesting challenge.

[madrun.livejournal.com]

That looks amazing.

Where did you buy your pizzelles? I'm serving the traditional wine-and-wafers after feast in February, and the pizzelles at the grocery store make me cry they are so expensive. Have you ever made them?

How did people like the lentil puree?