House Capuchin Shield2House Capuchin throws a good feast! Lots of pix below with videos yet to come (and there were several) Those will appear on the Winter Feast page, but probably not here.

We’re already talking about next year’s feast!

Here is the direct Portfolio link which has all the past Project Day reports and various projects, original here:  https://housecapuchin.wordpress.com/portfolio/  and new one here:  https://housecapuchin2.wordpress.com/portfolio/ and number three is here: https://housecapuchin3.wordpress.com/portfolio/

Photographers below are labeled:

  • Jam for James
  • Isb for Isabeau
  • Anj for Anja

Saturday Morning, early – Frantic consults among the cooks to make sure stuff got to Waldport, and to the cooking site. 🙂 Coleman came down with a cold, so couldn’t make it, though. 😦

It took two full hours to pack the stuff for the cooking!

The mess – Anj

Saturday Day – James and Anja started with some of the vegetable dishes, peeling and chopping and boiling. Cucummern, then root veg, then kaltes kraut took a bit. Onion pies were next and James did most of the work on those, once Anja showed him how to use the equipment. Anja made batters and doughs, starting with two batches of seed cakes, a pie dough (1/4 box batch) and finally shortbreads after Isabeau arrived. As the day went on, we all tried our hands at the marzipan chess sets, getting 3 colors (one side apiece) of pieces done. Isabeau actually was the one doing the shortbread as James finished up on the onion pies, since Anja was kinda fried, by then. During the day a whole bunch of smaller bits got done and put by. We cleaned up and headed back out around 7pm.

Veg

Pies

Seedcakes

Chess Set

Spaetzle – At one point James touched the edge of the boiling pot and a whole spoonful took flying lessons…. It was amazing. We giggled over it for quite awhile. No, he wasn’t hurt.

Saturday evening – Anja was exhausted, so after sitting and chatting with Louisa and Isabeau, and watching Min’s antics she conked out. When she woke, Loren was working on the caraway rye. She worked on the cookbook, which was *still* not done! That got printed around 1 and we all went to bed.

Now, this is not the final cookbook, only the working one for the feast! The good one will go up in a week or so.

Cookbook 2020 – Word

Cookbook 2020 – PDF

Ocean Pix

Sunday Morning – Frantically fried ‘crat was on the menu….. We had been supposed to get the key on Friday… and didn’t. …but we got it in time to get going about 10 minutes past Anja’s schedule.

Stuff got sorted around and various dishes started. James got there and we started setting up the hall….although the lights never got set out. We got a mulled cider going and put together the beginnings of the daytime snacks.

At about 11, the various snacks started being set out, although James had to be reminded to keep going with those. He made flags for many of the flavors.

Cooks/Staff

Sunday Afternoon Snacks – We had mulled cider, lemon water and mint iced tea to drink.

Butters & Breads

  • Breads – Regular, dark rye pumpernickel, rye caraway
  • Butters – Dill onion, Roasted garlic, Raw garlic, Bacon Blue, Honey Butter

Snacks

  • Pickles – Bean, Mushroom, Asparagus, Eggs, beet
  • cheese spreads – tvarog, honey/nutmeg, tvarog, shallots and salt, sweet almond, savory almond

Hot Snacks

1pm Hot dish – Girdle Cakes,  Cereal and Legume Girdle Breads of:

  • wheat, pea flour
  • barley, pea flour
  • oat flour, pea flour
  • wheat, chickpea flour
  • barley, chickpea flour
  • oat flour, chickpea flour

3pm hot dish – Ein Spise von Birn – Stuffed French toast with pear filling

Sunday afternoon – Right at noon people started arriving. We had 20 people there over the course of the whole day, some coming early and staying right through, some coming late and leaving before the feast, and variations on the theme!

Lots of people brought projects of various types. Anja even got a few stitches into her embroidery.

The bard in the box kept music going earlier in the day and after both Stella and Wilhelm arrived they kept things rocking.

Stella and Wilhelm

We had some stories during the day and late in the afternoon Anja did a talk about the research on the feast.

Sunday Feast

People

Serving

Foods

Soup Course – Somehow, not a single pic of these!

  • Leek – Anja’s version of the Leek soup for a Fat Day
  • Aptel suppe
  • Chicken/Barley/Mushroom – Quick Chicken and Mushroom soup

Main Course

  • 5:50 – Main course – Pork Roast w/spaetzel, onion sauce, cherry sauce, apple compote, Spätzle and hot kraut
  • 6:10 – Main course – Lemon Chicken w carrots & parsnips in butter sauce and kaldes kraut
  • 6:30pm – Main course – Schnitzel (pork/veal/chicken) with Cucummern, Beet Sauce, Jager Gravy
  • 6:50 – Main course – Bieroks and onion pie with mustards

Subtleties – Marzipan and Meringue mushrooms, Marzipan and shortbread chess set.

Sweets Course 

  • Basic Marzipan – vanilla, cocoa and saunders
  • Cookies – Lebkuchen. Pfeffernusse, Ginger nuts – GINGER NUTS, Shrewsbury Cakes, 1 2 3 4 Shortbread
  • Cakes/Tarts – Louisa’s pear and plum tarts, Seed cakes
  • Tiny cups – Sugar-Preserved Strawberries, Fig pudding with cream, Pear pudding

Cleanup – ….and we cleared the hall by midnight!

Foods

Day Menu

Breads

  • Regular
  • Dark rye pumpernickel
  • Rye caraway

Butters

  • Dill onion
  • Roasted garlic
  • Raw garlic
  • Bacon Blue
  • Honey Butter

Pickles

  • Bean
  • Mushroom
  • Asparagus
  • Eggs
  • beet

cheese spreads

  • tvarog, honey/nutmeg
  • tvargo, shallots and salt
  • sweet almond
  • savory almond

1pm Hot dish – Girdle Cakes (James) Cereal and Legume Girdle Breads

  • wheat, pea flour
  • barley, pea flour
  • oat flour, pea flour
  • wheat, chickpea flour
  • barley, chickpea flour
  • oat flour, chickpea flour

3pm hot dish – French toast with pear filling(Louisa)

Feast Menu

5:30 pm soups

  • Leek – Anja’s version of the Leek soup for a Fat Day
  • Aptel suppe
  • Chicken/Barley/Mushroom – Quick Chicken and Mushroom soup

5:50 – Main course – Pork Roast w/spaetzel, cherry sauce, apple compote and hot kraut

  • Pork Roast– Recipes from descriptions and Le Viandier
  • Onion sauce
  • Cherry sauce
  • Apple compote
  • Spätzle – (traditional German) 
  • How To Make Sauerkraut | Easy And Homemade – Easy to make homemade sauerkraut. (served hot)

6:10 – Main course – Lemon Chicken w carrots & parsnips in butter sauce and kaldes kraut

6:30pm – Main course – Weiner schnitzel (pork/veal/chicken) with cucumber salad

  • Authentic Wiener Schnitzel Recipe – By Jennifer McGavin – Updated 06/03/19 –
  • Cucummern – Cucumber Salad – Rumpoldt
  • Beet Sauce (redacted from Rumpolt)

6:50 – Main course – Bieroks and onion pie with mustards. 

  • Bierok (Runza)
  • Pear Mustard (Spicy German pear/wine)
  • Onion pie

7:10 –Sweets 

Mushrooms – Marzipan and Meringue

Chess sets – subtlety

  • Basic Marzipan – vanilla,cocoa and saunders
  • Shortbread – Chess boards and cookies – cocoa powder added to chess board “black” squares
  • 1, 2, 3, 4 Shortbread – recipe by Anja –

*** – Cookie

  • Lebkuchen –
  • Pfeffernusse
  • Ginger nuts – GINGER NUTS
  • Shrewsbury Cakes

*** Cake/Tart

  • Louisa’s pear and plum tarts
  • Seed cakes

*** – Tiny cups

  • Sugar-Preserved Strawberries
  • Fig pudding
  • Pear pudding

Min, Madelen, Alys, Jalida, Marion, Rafny, Estella, Aesa, Wilhelm, Loren, Amy, Joy and husband, Isabeau, James (3), Louisa, Anja, Coleman (V)

divider black grey greek key

Largesse Item Count – (includes gifts, prizes, auction items, etc.)

  • ASXLVII = 24
  • ASXLVIII = 88
  • ASXLIX = 794
  • ASL = 2138
  • ASLI = 731
  • ASLII = 304
  • ASLIII – 146
  • ASLIV – 185+16+6=207 plus 2 puppets, 3 hippocras mix, 4 powder fort packets, several cheese spice and powder douce packets, 5 tiny bobs, lucet cords, 25 pouches for block-printing, 1 medium pouch, 4 small pouches, 12 bookmarkers, 18 unfinished pincushions, 1 sewing kit (except for bone needle), varnished stuff (124)

Total as a Household = 4038 handed off

moving writing pen motifIn ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 2/22/20 & published ?/??/20 (C)M. Bartlett
Last updated 2/27/20