This is just pictures added as the prep goes on. It starts with ideas and test dishes. There’s a list at the end of the various dishes that are actually used.
Strawberry Pickle on the left, sugar preserved on the right. (from 6/18/18)
Clkwise from bottom left – BeefVeg stew, Pork Roast, Honey/Ginger Carrots
Poullaille farcie – Whole chickens stuffed with meat, nuts, eggs, and spices, and glazed green and gold. Do this one in green and give it spines down the back for a dragon?
RECIPE FOR BASIC MEDIEVAL/RENAISSANCE MEAT PIE
Tvarog – As you can see it’s already 1/2 gone!
Cooled chicken being cut.
The thickened sauce
Tallivent chicken – Sauce added back
Single serving of the chicken
Various nibbles including white and black bean pickles, carrot and turnip pickles, green and black olives, asparagus pickle, garlic butter and maple sweeties
Not going to stand and stir, so….
The finished cheese
The fig rennet cheese
Double Garlic butter
Pickles – Clkwse from bottom left – White Bean pickle, Asprargus pickle, black bean pickle, turnip and carrot pickle – Center is ginger/cardamom pickled strawberries
Cabbage pickled with shallots onion and spices
Potted Deviled Ham on Bread
Sauce Bob – Done. It’s “grainy” because of the rice flour
Well, that’s not working….
Prepped and ready for use
Mixed. What colors!
The fig rennet cheese spiced with cheese salt (caraway, mustard, wasabi powder in salt)
In the box
One slice. Yoiu can see how thick the syrup is.
As the jar was pulled from the fridge
Syrup on the right, berries on the left.
Tallivent onion sauce.
The potluck presentation.
Ready to taste… the bun didn’t survive for another pic. I guess it tastes ok!
After they’ve a couple of days in the broth.
Making the dilly beans
Musta liked ’em!
Labeled and ready for gifting
Soups – clkwise from top – Applade Ryalle, Green Brewet, Cinnamon Soup.
Clkwse from left – Carrot/Turnip pickle, pickled beans, tvarog, pickled eggs, pickled mushrooms, crock top, and dilly beans
Tvarog, all that was left covered 6 “bread fingers”.
Green Breuet with cheese and egg
Candied nuts on left and plain on right
Cut – See the olive?
Starting the cheese
In the mold
Marzipan – Clkws from top left – ball, squish, splat
A whole tin of baked marzipan
You can see why they get called “boob cookies”
Pickled red beans and white beans
The fig rennet cheese on a roll for lunch!
Butters, l-r – Dill/Onion, Garlic, Italian
Dilly Beans, left and Applade Ryall leftovers on the right.
Lime juice and slice for drinks
Black bean and chickpea pickles
Mixed veg pickle
Spiced sugared mixed nuts
Tvarog – Unmolded and broken up
Schiz molded and ready to be sliced for frying
four spice mixes (not finished)
Finished, but not shaken spice mixes (added grains of paradise)
Mushrooms pickled in mustard and wine
Two crocks of potted cheese
Hot sausage rolls
Fried Cheese and pickled cabbage
Bacon blue Butter
Dill Onion butter
Fresh herb butter
Poulaille Farcie (head table)
Golden Dragon eggs (everyone)
Red Dragon eggs (swimming sausage)
Cumin Almond Chicken (everyone) Sauce
Pork with Tallivent onion sauce
Poached Fresh Tuna with Yellow Sauce from Feast at Talmont
Pickled black bean
Pickled white bean
Pickled red bean
Garlic cameline sauce
Mustard leaf sauce
Green Bruet – egg and cheese soup
Parry of Pesoun
In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 2/10/19 & published 2/12/19 (C)M. Bartlett
Last updated 2/12/19