Addah Canty of Clearwater and Kit Marik syn Addah Canty of Clearwater and Kit Marik syn

Venetian Carnivale Feast Hosted by Shire of Rockhaven February 21, 2004

1ST REMOVE

Whole Wheat Ciabatta Bread

Herbed Butter

Honey Butter

Platter of: Salciccione Cott'in Vino (Pork sausage Cooked in a Red Wine Broth),

                    Spiced Nuts

                    Olives   

                    Dried Fruit

                    Cheeses

 

 

2ND REMOVE

Lamb Roast

Lamb Sauce

Insalata di Carota Cotte - Salad of Roasted Carrots

Piselli Freshci Soffrigato con Buttiro - Fresh Peas Fried in Butter

Barley and Lentils

Sabucado - Elderflower Torte

 

3RD REMOVE

Meatroll from Tame Animals

Garlice Sauce with Almonds

Mustardo Amabile - Sweet Mustard

On Vermicelli

Spinach Pie

Dish Made from Rosy Apples

 

DESSERT REVEL

Donations of various desserts by Shire Members

 

DRINKS

Rose Water

Lemon water

 

1ST REMOVE

Whole Wheat Ciabatta Bread (Italian)

·                     2 to 2 1/4 c. Water warmed to 105 degrees

·                     1 T. Active Baker's yeast

·                     2 T. Honey

·                     5 1/4 C. unbleached Flour

·                     1 c. Whole Wheat Flour

·                     1 T. Butter

·                     2 t. Salt

Pour ½ cup water into the bowl of a Heavy-Duty Mixer fitted with a dough hook and add yeast and honey. Whisk to blend and allow the mixture to rest until creamy, about 5 minutes.

Weight and combine the flours and keep them close at hand. Hold back ½ cup water. Add half of the flours, oil, and remaining water to the yeast mixture. Pulse the mixer until the ingredients are moist. With the mixer on low speed add remaining flours. Add the sea salt. Add the held back ½ cup of water slowly until it forms a nice dough. You may not need all of it.

Increase mixer to medium speed and allow knead for 8-10 minutes.

Allow dough to rise until double in a well oiled bowl about 1½ hours.

Punch done dough and let it rest for 5 minutes. Divide the dough into four pieces by cutting into quarters. Lightly dust the cut side of the pieces and shape into ovals shaped like slippers. Transfer to cornmeal dusted peel or the back of cookie sheets. Cover; let rise in warm, draft-free place until doubled in size, about 45-60 minutes. Preheat oven to 375ºF.

Spray oven with water to make steam. Slide the dough off the peel onto baking stones or bake the loaves on cookie sheets. Bake the loaves at 375ºF for 25 minutes or until done. Remove from oven; cool on wire rack.

(Whole milk instead of water makes this bread even richer) I have made these loaves the size of actual slippers by dividing the dough into 16 pieces. And they bake only 12-15 minutes.

 

Herb Butter

·                     1 Tbs. each parsley

·                     1 Tbs. sweet basil

·                     2 lbs. butter, softened

·                     2 Tbs. additional butter

 

Melt the 2 Tbs. of butter in a skillet over medium heat. Add the herbs & allow to cook just until aromatic. Remove from heat and allow to cool. Add  the herb mixture to the remainder of the butter and blend thoroughly. Spoon mixture into individual serving dishes, allow to set, then serve with bread.

 

 

Honey Butter

·                     2 cups honey

·                     1 cup butter

 

Let butter stand in room temperature until soft. Add honey and stir until it is perfectly blended. Cover tightly and keep cold.

 

**This is not necessarily a documentable or even period recipe, but one SCA folks have come to enjoy as part of their dining experience.

 

Salciccione Cott'in Vino - Pork sausage Cooked in a Red Wine Broth (Taken form Platina)

Place the sausage into a pan and cover with a wine and broth mix consisting of 1/4 cup red wine for each 3/4 cup pork stock with salt to taste if the pork stock is unsalted. Bring to a gentle simmer and simmer for 20 minutes or until cooked. Don't worry if you see bits in the stock at this point, it is the tannins in the wine reacting with the pork stock, it does not affect the taste. Allow to cool in the broth in the fridge overnight. Remove sausages from the broth, skin (because the casing now has the consistency of a rubber band) slice on a bias, arrange on the serving platter. Serve cold,.

 

Spiced Nuts

·                     1 cup mixed nuts (walnuts, almonds, and pine nuts)
1/2 C sugar
1 T clove
2 T cinnamon
1 T ginger
1 T nutmeg
1 egg white (made using egg white powder that contains no egg)

Mix sugar and spices in a bowl. Dip nuts into the egg white, then into
the sugar mixture and turn to coat thoroughly. Put nuts on a baking
pan, separate them as much as possible. Bake at 250 for about 1 hour.
Store in an air-tight container.

 

SECOND REMOVE

Lamb Roast (from a Translation of Il Libro de Cucina)

Rub it well with crushed garlic cloves and salt in order that it takes the flavor. Before one puts it on the spit one can also stuff it with beaten lard, garlic herbs, grated cheese, eggs and common spices. Let it cook on the spit over a slow fire and when it is cooked it should be served as such hot. If you want to make it on the grill, first half cook it by boiling, and then dust with salt and fennel flowers. Let it roast on the grill until it has taken a good color on both sides. Serve hot with a sauce of red vinegar, sugar, cinnamon and a small clove of garlic.

 

 

Sauce good for Meat of Mutton or of kid (taken from a translation of  Il Libro di Cucina)

"The best sauce that you can make if this boiled or rasted.  Take the fat meat well cooked and well beaten and mash in a mortar with enough leaves of parsely and mint and sage and rosemary anhd other good herbs that you may have and mix with this meat and put cinnamon and cl oves and pepper and temper this sauce with the most fine vinegar that you have.

 

The redaction was done by Ysabeau de La Rochelle

Lamb Sauce:

·                     1 1/2 c. Drippings from Roast ( Egg, lemon, juice, Rosemary, garlic,lamb juice)

·                     1 Tables. red wine vinegar

·                     1/2 Teas. parsley

·                     1/4 teas. mint

·                     1/4 teas. rosemary

·                     1/4 teas. sage

·                     1/4 teas. cinnamon

·                     1/8 teas. cloves

·                     1/8 teas. pepper

·                     pinch of salt

 

Blend together (I used my blender).  Simmer together about 15  to 20 minutes. 

The sauce does not thicken. 

 

Insalata di carote cotte - salad of roasted carrots

1 lb carrots
1 tablespoon olive oil
1/4 teaspoon salt
1 teaspoon balsamic vinegar
Pinch of sweet spice blend comprised of 4 teaspoons ground cinnamon, 4 teaspoons ground ginger, 1             teaspoon ground cloves.

Roast the carrots, whole, in their skins at 375 Fahrenheit for 40 minutes or until tender. Remove from the oven and allow to cool. When cool, remove the skins, slice the carrots. Arrange in a dish sprinkle with the salt, toss with the olive oil, sprinkle with the vinegar. Dust lightly with the spices, serve at room temperature. Serves 6.

 

Piselli freschi soffrigato con buttiro - fresh peas fried in butter

·                     1 small clove garlic
4 tablespoons chopped fresh parsley
1 lb of frozen peas, thawed in by covering with boiling water or in the microwave
2 tablespoons butter

Melt the butter, add the garlic and fry briefly, add the peas and fry gently for 5 minutes until water is boiled off and the pies begin to take some color. Sprinkle with parsley. Serve hot, serves 10

 

Barley and Lentils

Barley For 8:

·                     3 tablespoons olive oil

·                     1/2 cup onion, chopped

·                     1 clove garlic, minced

·                     1 cup barley, pearled

·                     1 dash freshly ground pepper

·                     5/8 quart vegetable stock

·                     1/4 teaspoon salt

Preheat the oven to 350 degrees F. Add the oil to a deep, oven-proof pan heated to high and fry the onions and garlic until very lightly browned. Add barley and pepper and stir until coated. Add stock and salt and bring to a boil. Quickly place in a baking dish and cover. Bake until barley is tender and stock is absorbed, about 45 minutes. Let stand covered for at least 10 minutes.

Lentils For 8:

·                     1/2 pound lentils

·                     1 quart water

·                     1/2 onion, peeled and halved

·                     1/2 whole garlic clove, peeled

·                     1/2 whole bay leaf

·                     salt and pepper to taste

While barley is baking, wash and pick over lentils. Combine lentils with 8 cups water, whole onion, garlic clove and bay leaf in a large pan. Bring to a boil and then reduce heat to a simmer, uncovered, until lentils are tender, 20-30 minutes. Drain and let cool. Remove the onion, garlic, and bay leaf.

Putting it all together:

Combine barley and lentils, mixing well. Season with salt and pepper to taste. Serve warm or room temperature.

 

Sabocado ( Elderflower Torte)

·                     2 pie crusts, pre-baked

·                     1 pound fresh ricotta cheese 

·                     8 egg whites, very lightly beaten 

·                     2/3 cup sugar

·                     1/3 ounce fresh ginger root, peeled and minced fine

·                     1/4 pound lard

·                     1/4 pound butter

·                     1/2 cup milk (or less)

·                     1 tablespoon elder flowers dried 

·                     2 teaspoons granulated sugar, for sprinkling

·                     rosewater, for sprinkling: OPTIONAL

 

Preheat your oven to 325°F. Soften the butter and the lard together, preferably

at room temperature (do not melt). Place the cheese in a mixing bowl and add the

softened butter and lard, mixing well. Add the ginger and mix well. Add the egg

whites, mixing as little as possible and only until thoroughly combined. Add the

sugar and mix well. Add the milk, checking to see that the consistency does not

get soupy. Use less milk to maintain a batter-like appearance. Add the flowers

last and mix until just combined.

Add the mixture to a pre-baked pie shell and bake for 40 minutes. When the oil

from the pie separates on the top, remove it from the oven and sprinkle it with

the extra sugar and optionally with a few drops of rosewater. Place the pie

briefly under the broiler and brown the sugar on the top lightly (or use a

kitchen torch to brown the top and caramelize the sugar slightly). Cool the pies

to room temperature before cutting. The pie will set as it cools.

 

THIRD REMOVE

Meat Roll from Tame Animals

·                     1 lb. 80% lean ground beef
black pepper
salt
garlic powder
1 C flour
1/3 C shortening
2 egg yolks
1 T red wine vinegar
2 T water
2 T beef broth

Make a dough of the flour, shortening and enough water to hold it
together. Roll out into a sheet and set aside.

Mix beef and spices together until combined thoroughly. Form into a
roll. Wrap dough around beef and bake at 325 until a meat thermometer
reaches 160 degrees when inserted into the beef. (~30-45 minutes)

Mix egg yolks, vinegar, water and broth together with a fork and brush
on top of roll. Let cook for a couple more minutes, remove and serve
with Garlic Sauce.

·                     Garlic Sauce with Walnuts or Almonds
1/2 C crushed almonds
3 cloves garlic
beef stock
bread crumbs

Soften bread crumbs in stock. Grind almonds, garlic, and crumbs in a
food processor with enough stock to make a nice sauce.

Mustardo Amabile - sweet mustard
For the grape sauce:
1 lb red or black grapes
4 oz sugar
1 " stick cinnamon
For the apples cooked in wine and sugar (note for feast apples were cooked in water only):
3 apples
1/2 cup wine
1/2 cup water
1/3 cup sugar
For the mustard sauce:
1 oz candied lemon peel
1 small pinch ground nutmeg
1/4 teaspoon ground cinnamon
1 pinch cloves
1 oz mustard seed ground
pinch salt

Take the grapes, break the skins and place in a covered pot on a low heat for one hour. Strain the grapes through a sieve and then strain the resultant pulpy juice through a jelly bag or cheesecloth. This should yield 8 oz of grape juice. Add the sugar, return to the pan and bring to a boil. As it boils remove any scum that rises to the surface. Simmer for about 20 minutes until the sauce reaches a consistency that is tacky and thick and is before the jelly stage.

Core the apples, chop roughly and place in a pan with the wine and sugar, simmer until tender. Remove the apples from the liquid and press through a sieve or other strainer, to remove skin and mash apples.
Blend 8 oz grape sauce with 8 oz of apple mush in a blender with the lemon peel and remaining spices including the mustard. Blend until smooth. This is a sweet, tangy, fruity mustard, in every way friendly (which is the literal translation of amabile). Makes enough to fill a 16 oz canning jar, serves 30 for feast.

 

On Vermicelli

·                     1 lb. kluski noodles
1/4 C cheddar cheese, shredded or ground
1/4 C mozzarella cheese, shredded or ground
1/4 C parmesan cheese, shredded or ground
1/2 C milk
salt
pepper
nutmeg

Cook noodles for time directed in either water or broth. (Feast done in
water.) Layer into greased pan noodles, some of each cheese and some of
each spice until pan is full.
Pour milk over the top. Bake in 350 oven for 15-30 minutes to melt
cheese and brown top. (Almost any cheese tastes good. Use whatever is
handy.)

 

Spinach or Chard Pie

For 8:

·                     1 deep-dish pre-baked pie crust

·                     3/4 pound monterey jack cheese, grated

·                     5 egg whites, very lightly beaten

·                     4 ounces melted butter

·                     1 pound fresh spinach leaves - preferably baby spinach , but if unavailable, use mature, thoroughly washed, with the hard stems removed

·                     2 tablespoons fresh basil, chopped

·                     1/2 cup fresh parsley, stemmed and chopped

·                     1/4 teaspoon dried mint - use 3 times this amount if fresh plant is available

·                     1/4 teaspoon dried majoram - use 3 times this amount if fresh plant is available

·                     1/2 teaspoon dried sage - use 3 times this amount if fresh plant is available

·                     1/2 ounce fresh ginger root, peeled and minced finely

·                     a dash freshly ground black pepper

·                     1/4 teaspoon salt

Pre-bake the pie crusts. Grate the cheese and mix it with the freshly chopped herbs. In a separate bowl, place the egg whites and add the melted butter. Mix this carefully with the cheese and herb combination. Set this mixture aside.

Add the egg mixture to your pre-baked pie crusts and bake until the top of the pie is golden and the filling is firm, about 40 to 45 minutes. Let cool to room temperature and serve.

 

Dish made from Rosy Apples

·                     1 lb. red apples, something with a strong flavor (Red Delicious)
Stock (vegetable used for the feast)
Parsley
Mint (to taste)

Bring stock to a boil, add apples and cook for a minute or two. (Not
too long - they will lose all their flavor if cooked to a soft texture
in the stock..) Add Parsley and Mint to taste at the last minute, cook
for a moment longer, then put into bowls and serve. You can sprinkle on
cinnamon, sugar, nutmeg or cloves to taste if you like.

 

DRINKS

Rosewater Syrup Concentrate

Sugar

3 c. water

1 1/2 c. lemon juice

1 T. rose-water

1 t. of orange blossom water

 

Dissolve sugar in water.  Add lemom juice, Bring to a boil  Strir occasionally until syrup slightly thickens (about 10 min).  Add rose-water towards end of cooking time.  Cool.  Add desired amount fo concentrate to water for desired taste.


Posted by: Ysabeau de La Rochelle on 1/10/2008

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