What are some great things to serve for a midieval birthday party?!
My birthday is in 2 months, and I want to have a midieval birthday party!. I know that I want to have bbq turkey legs, and make a bunch of rolls, but I dont know what else!. I need something vegetarian for my aunt!. But I really would like some more ideas!. Thank you to all that help me!.Www@FoodAQ@Com
Answers:
chicken w/ lemon and oranges
2 1/2 lbs chicken or capon, cut into serving pieces
1 Tbsp olive oil
1 Tbsp butter
1 1/2 cup chicken stock
1 tsp rosewater (available from Middle Eastern groceries, or by mail order from cooking supply outlets such as Williams Sonoma;1-800-541-2233)
1 cup white wine
2 oranges, peeled and cut into eighths
2 lemons, peeled and cut into eighths
4 prunes, coarsely chopped
4 dates, coarsely chopped
1/2 cup currants
1/4 tsp salt
1/2 tsp whole peppercorns
1/2 tsp whole cloves
1/2 tsp mace
In a large dutch oven, heat the oil and butter together until hot!. Season the chicken or capon pieces with salt and pepper and place in pan!. Brown well on all sides!. Add the chicken stock, rosewater, and wine and simmer for 20 minutes!. Add the fruit, salt, and mace!. Place the peppercorns in a cheesecloth bag and add to the stock (the cheesecloth isn't strictly neccessary, but biting unsuspectedly into a peppercorn or clove can be an unsettling experience)!. Continue to simmer for another 15 minutes, or until the chicken is tender!. Remove the cheesecloth bag containing the peppercorns and cloves!. Serve in a large bowl with strips of fried bread!.
chicken pot pie
1 or 2 nine-inch pie shells
Boiled chicken, diced
Boiled pork, diced
Cloves (powder)
Mace
Cubeb
Marrow, diced or crumbled
Sugar
Marrow, one spoonful of diced or 1 med!. sized chunk
DIRECTIONS:
For this recipe use either pork or chicken, or a combination of both!. Combine meat with spices and diced marrow; add sugar to taste!. Place this mixture in the pie shell(s)!. Place the additional marrow on the top middle then sprinkle sugar over the entire pie!. Bake until crust is golden and the top has browned!. Serve for an evening meal!.
chicken and rice
large, boneless capon or chicken breasts
2 1/2 cup water
1 1/4 tsp salt
1/2 cup blanched almonds
2 Tbsp ice water
1 tsp salt
1 cup rice
1 Tbsp butter
4 tsp brown sugar
garnish:
candied anise (I've never found it, but I'm told it exists)
toasted slivered almonds
Bring the 2 1/2 cups water and 1 1/4 tsp salt to a boil, and boil the chicken, covered, for 15 minutes or until done!. Remove the chicken and set aside, reserving the broth!. Grind the almonds with the ice water in a blender or with mortar and pestle, until smooth!. To make "almond milk", combine 2 cups of the broth with the ground almonds, and allow to stand for about 10 minutes, stirring occasionally!. Put the almond milk into a pan, and cook the rice in it with the salt, butter, and brown sugar!. Meanwhile, dice the chicken breasts!. Just before the rice is done, add the chicken!. Stir to distribute the chicken pieces, and finish cooking the rice!. Just before serving, garnish with the toasted almonds (and candied anise, if you could find any)!.
vegetarian
spinach tarts
2 10 oz packages frozen chopped spinach
3/4 cup sour cream
2 Tbsp butter, melted
2 tsp sugar
1 tsp salt
1/4 tsp pepper
pastry for a 9-inch two-crust pie
1-2 Tbsp granulated sugar
Cook the spinach according to package directions!. Placed cooked spinach in a colander and allow to drain and cool!. When cool, take handfulls of spinach and gently squeeze to remove remaining water!. Place in a large bowl, and blend in the next 5 ingredients!. Roll out half the pastry and line a 9-inch pie pan!. Spread the spinach mixture evenly in the unbaked pie shell!. Roll out the remaining pastry to make the top crust!. Place on the spinach mixture, seal the edges and cut six small slits in the top crust to allow steam to escape!. Sprinkle granulated sugar evenly over the top!. Bake in a preheated 375 degree oven for 40 minutes or until crust is golden brown!. The pie may be served either hot or cold!.
castle salad
/4 cup vinegar
1 tablespoon fresh parsley leaves
1 teaspoon fresh marjoram leaves
1 garlic clove, quartered
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup olive oil
Salad:
1 pound spinach, soaked in salt water to remove grit, dried in a salad spinner, stems removed and torn into bite sized pieces
4 large carrots, peeled and cut into 1/- inch discs
8 radishes, cut into wedges
4 stalks celery, cut into 1/2-inch pieces
Make the dressing by adding 1 at a time through the feed opening of a running blender, vinegar, parsley, marjoram, garlic, salt, and pepper!. Leaving the blender running, pour in the olive oil in a slow stream!. Set aside briefly!.
Combine the spinach, carrots, radishes, and celery in a large bowl and add enough dressing to coat!. Serve family style with additional dressing on the side!.Www@FoodAQ@Com
2 1/2 lbs chicken or capon, cut into serving pieces
1 Tbsp olive oil
1 Tbsp butter
1 1/2 cup chicken stock
1 tsp rosewater (available from Middle Eastern groceries, or by mail order from cooking supply outlets such as Williams Sonoma;1-800-541-2233)
1 cup white wine
2 oranges, peeled and cut into eighths
2 lemons, peeled and cut into eighths
4 prunes, coarsely chopped
4 dates, coarsely chopped
1/2 cup currants
1/4 tsp salt
1/2 tsp whole peppercorns
1/2 tsp whole cloves
1/2 tsp mace
In a large dutch oven, heat the oil and butter together until hot!. Season the chicken or capon pieces with salt and pepper and place in pan!. Brown well on all sides!. Add the chicken stock, rosewater, and wine and simmer for 20 minutes!. Add the fruit, salt, and mace!. Place the peppercorns in a cheesecloth bag and add to the stock (the cheesecloth isn't strictly neccessary, but biting unsuspectedly into a peppercorn or clove can be an unsettling experience)!. Continue to simmer for another 15 minutes, or until the chicken is tender!. Remove the cheesecloth bag containing the peppercorns and cloves!. Serve in a large bowl with strips of fried bread!.
chicken pot pie
1 or 2 nine-inch pie shells
Boiled chicken, diced
Boiled pork, diced
Cloves (powder)
Mace
Cubeb
Marrow, diced or crumbled
Sugar
Marrow, one spoonful of diced or 1 med!. sized chunk
DIRECTIONS:
For this recipe use either pork or chicken, or a combination of both!. Combine meat with spices and diced marrow; add sugar to taste!. Place this mixture in the pie shell(s)!. Place the additional marrow on the top middle then sprinkle sugar over the entire pie!. Bake until crust is golden and the top has browned!. Serve for an evening meal!.
chicken and rice
large, boneless capon or chicken breasts
2 1/2 cup water
1 1/4 tsp salt
1/2 cup blanched almonds
2 Tbsp ice water
1 tsp salt
1 cup rice
1 Tbsp butter
4 tsp brown sugar
garnish:
candied anise (I've never found it, but I'm told it exists)
toasted slivered almonds
Bring the 2 1/2 cups water and 1 1/4 tsp salt to a boil, and boil the chicken, covered, for 15 minutes or until done!. Remove the chicken and set aside, reserving the broth!. Grind the almonds with the ice water in a blender or with mortar and pestle, until smooth!. To make "almond milk", combine 2 cups of the broth with the ground almonds, and allow to stand for about 10 minutes, stirring occasionally!. Put the almond milk into a pan, and cook the rice in it with the salt, butter, and brown sugar!. Meanwhile, dice the chicken breasts!. Just before the rice is done, add the chicken!. Stir to distribute the chicken pieces, and finish cooking the rice!. Just before serving, garnish with the toasted almonds (and candied anise, if you could find any)!.
vegetarian
spinach tarts
2 10 oz packages frozen chopped spinach
3/4 cup sour cream
2 Tbsp butter, melted
2 tsp sugar
1 tsp salt
1/4 tsp pepper
pastry for a 9-inch two-crust pie
1-2 Tbsp granulated sugar
Cook the spinach according to package directions!. Placed cooked spinach in a colander and allow to drain and cool!. When cool, take handfulls of spinach and gently squeeze to remove remaining water!. Place in a large bowl, and blend in the next 5 ingredients!. Roll out half the pastry and line a 9-inch pie pan!. Spread the spinach mixture evenly in the unbaked pie shell!. Roll out the remaining pastry to make the top crust!. Place on the spinach mixture, seal the edges and cut six small slits in the top crust to allow steam to escape!. Sprinkle granulated sugar evenly over the top!. Bake in a preheated 375 degree oven for 40 minutes or until crust is golden brown!. The pie may be served either hot or cold!.
castle salad
/4 cup vinegar
1 tablespoon fresh parsley leaves
1 teaspoon fresh marjoram leaves
1 garlic clove, quartered
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup olive oil
Salad:
1 pound spinach, soaked in salt water to remove grit, dried in a salad spinner, stems removed and torn into bite sized pieces
4 large carrots, peeled and cut into 1/- inch discs
8 radishes, cut into wedges
4 stalks celery, cut into 1/2-inch pieces
Make the dressing by adding 1 at a time through the feed opening of a running blender, vinegar, parsley, marjoram, garlic, salt, and pepper!. Leaving the blender running, pour in the olive oil in a slow stream!. Set aside briefly!.
Combine the spinach, carrots, radishes, and celery in a large bowl and add enough dressing to coat!. Serve family style with additional dressing on the side!.Www@FoodAQ@Com
fruit on metal skewers (if you can find some that have sword tops, even better) !.!.!.!.!.At the big Renaissance Faire in Devore, CA, they serve orange, lemon & lime sherbet, packed into the fruit shell halves (and frozen in the shells)!. It's SO good! !.!.!.!.!.I would think that some sauteed greens would be more authentic than salad (mustard, dandelion, collard, spinach)- Mustard greens have a great spicy flavor!. !.!.!. Have some big wedges of cheese for your aunt too (unless she's vegan) !.!.!.!.!.Www@FoodAQ@Com
Not sure they really did medieval veggie food!
Um, not keen on the stuffed pheasant is she then or the roast swan!?
So I would think that maybe traditional berries or just stick with modern food with a silly name label in Medieval script!.
Have fun and make sure you hire a court jester!.Www@FoodAQ@Com
Um, not keen on the stuffed pheasant is she then or the roast swan!?
So I would think that maybe traditional berries or just stick with modern food with a silly name label in Medieval script!.
Have fun and make sure you hire a court jester!.Www@FoodAQ@Com
Yams, a big platter of grapes, some leafy greens, wine, venison or pork, a big plate of apples!. Maybe some sausage!. It sees like they ate a lot of meat and veggies!.!.!.at least that's how it is in the movies!. Instead of cake, you could have pie!. I think they had pie then!.!.!.Www@FoodAQ@Com
COOL PARTY!.!.!.!.!.!. corn on the cob no fork or knife make them eat with their hands!. that kind of stuff!. call up mideval times, they put on shoes and serve mideval food and you have to eat with your hands!. ask them what they serve to get more ideasWww@FoodAQ@Com