May Tourney 2009 Feast Menu

A Feast in Honour of Robin Hood

The First Course: Saxon

• Cheate Bread & New Cheese
• Barley & Cabbage Pottage
• “Ivanhoe’s” Roast Pork with Hot Mustard
• Compost (Pickled Relish)
• Mushrooms & Leeks
• Spiced Applesauce

The Second Course: Norman

• Manchet Bread & Butter
• Smoked Salmon
• Salad of Herbs
• “Merry Men” Roast Venison with Cameline Sauce
• Cheese Pasty
• Lemon Suckets & Spiced Almond Comfits

The Third Course: English

• Sourdough Barley Bread & Cheddar Cheese
• Peas Porridge
• Cucumbers in Broth
• “King Richard’s”Chicken in Milk & Honey
• Shrewsbury Cakes
• Fruit Puree

Cheat Bread (serves 16 )

1 pint lukewarm water
2 tablespoons active dry yeast
1 tablespoon salt
2 1/2 cups whole wheat flour
2 cups unbleached all-purpose flour, sifted

Pour the water into a large mixing bowl and sprinkle the yeast over it. When the yeast has softened and expanded, add the salt and stir in the whole wheat flour, 1/2 cup at a time. Then add the unbleached flour one cup at a time.
Flour a work surface and turn out the dough onto it. Pat it back and forth in the flour between your hands until the dough is easy to handle. Knead until it feels elastic, about 5 minutes. Put the dough into a warmed, clean, lightly greased mixing bowl and cover with a clean, slightly damp towel. Set to rise in a warm place or unheated oven.
When the dough has doubled, 1-1 1/2 hours, turn it onto a floured work surface and knead it into a smooth ball. Divide the dough into 8 equal pieces, and knead each one into a smooth ball. Flatten each one with the palm of your hand to 1/2 inch thick. With a sharp knife score around the edge of each roll 1/8 inch deep. (In period, this scoring would aid in splitting the roll in half to use as two plates for food or sauces.)
Place the rolls 1 inch apart on a  baking sheet sprinkled with whole wheat flour. Use a fork to punch a pattern of holes over the tops; then set them aside to rise, uncovered, until double, 45-60 minutes.
Bake at 400′ F for 20 minutes. Cool on a wire rack.

Barley Pottage (serves 20 )

3 cups pearl barley
6 cups water
1/2 cup Worcestershire sauce
3 cups finely chopped cabbage
1 package frozen spinach
1 large onion, chopped fine
4 Tablespoons butter, melted

Cook barley in water following package directions. Cook cabbage in a small amount of water until tender and drain completely. Cook spinach according to package directions, then allow to cool slightly and squeeze out as much water as possible. Saute onion in 2 Tbsp of the butter until limp.
Mix barley, cabbage, spinach, onion, and Worcestershire sauce thoroughly. Season with salt and pepper as necessary. Chill overnight.
Reheat pottage with a little water, stirring until hot. Add melted butter and stir to mix.

Pork Roast and Hot Mustard (serves 16 )

4 pounds boneless pork roast, trimmed of excess fat
1 teaspoon salt
Hot Mustard
2/3 cup hot powdered mustard
1 Tablespoon prepared horseradish
1/4 cup beer

Mustard: Add the beer to the powdered mustard 1 Tablespoon at a time until desired consistency is reached. Stir in the horseradish and mix thoroughly. Keep cool in airtight container until ready to serve.

Rub pork roast with salt. Roast in hot oven (450′ F) for 30 minutes until browned. Cover with foil and reduce temperature to 325′ F. Continue roasting until cooked through, about 1 1/2–2 hours. Check internal temperature. Wrap in foil and keep warm until ready to serve.

Compost–Pickled Relish (serves 16 )

2 2/3 cups water
1/3 teaspoon salt
1/8 head cabbage, coarsely shredded
5 ounces small turnips, peeled and minced
2 small carrots, peeled and chopped fine
2 parsnips, peeled and chopped fine
1 pears, peeled, cored, and cubed
2/3 cup sweet red wine such as Muscatel
1/3 cup red wine vinegar
2 teaspoons honey
1 1/3 dashes cinnamon
1/3 teaspoon whole cloves
1 thin slice fresh ginger root
1/3 teaspoon aniseed
1/3 teaspoon fennel seed
1/3 teaspoon mustard seed
1/3 teaspoon cubebs
3 tablespoons rasins
3 tablespoons currants

Make a bouquet garni by wrapping the cloves, ginger, aniseed, fennel seed, mustard seed, and cubebs in a piece of doubled cheesecloth and fastening the top securely.
Bring the water and salt to a boil in a large pot. Add the bouquet garni and all the vegetables. Reduce heat to medium and cook 10 minutes. Add the pears, raisins, and currants and cook another 10 minutes.
Drain over colander. Discard the bouquet garni and return mixture to the pot and set aside.
In the top of a double boiler, combine wine, vinegar, and honey. Heat to just boiling over medium heat and ad cinnamon, stirring until blended. Pour this syrup over the mixture in the pot and stir until all the solids are coated.
Allow to stand for several hours, stirring occasionally. Store in airtight containers and refrigerate until ready to serve.
May be served cold or warm.

Mushrooms and Leeks (serves 8 )

1 large leek, washed and sliced into rings, discarding roots and green tops
2 Tablespoons butter
1 pound assorted mushrooms, washed and quartered
1/2 cup vegetable broth
1/4 teaspoon powdered ginger
1/2 teaspoon salt
1/4 teaspoon black pepper

Saute leek in butter in a heavy skillet over medium heat until they begin to wilt. Add mushrooms and toss to coast. Add the broth and spices.
Cook, stirring, until mushrooms are soft and liquid is nearly evaporated, 2-5 minutes.

Spiced Applesauce (serves 8 )

2 1/2 pounds apples, quartered and cored, but not peeled
1/2 cup almond milk, purchased
1/4 cup honey
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cardamom
1/8 teaspoon mace
1 pinch salt

Simmer apples in water in a large covered pot until easily pierced with a knife, about 10 minutes. Strain and process in food processor. Return to pot.
Add all remaining ingredients. Cook over low heat, stirring constantly, until thickened.
Refrigerate in airtight containers until ready to serve. Serve hot or cold.

Manchet Bread (serves 16 )

2 cups lukewarm water
2 Tablespoons active dry yeast
1 Tablespoon salt
6 cups unbleached all-purpose flour, sifted

Pour the water into a large mixing bowl and sprinkle the yeast over it. When the yeast has softened and expanded, add the salt and stir in 5 cups of the flour, one cup at a time.
Sprinkle the remaining flour on a work surface and turn out the dough onto it. Knead until it feels elastic, about 5 minutes. Put the dough into a clean, lightly greased mixing bowl and cover with a clean, slightly damp towel. Set to rise in a warm place or unheated oven.
When the dough has doubled, 1-1 1/2 hours, turn it onto a floured work surface and knead it into a smooth ball. Divide the dough into 8 equal pieces, and knead each one into a smooth ball. Flatten each one with the palm of your hand to 1/2 inch thick. With a sharp knife score around the edge of each roll 1/8 inch deep. (In period, this scoring would aid in splitting the roll in half to use as two plates for food or sauces.)
Place the rolls 1 inch apart on a floured baking sheet. Use a fork to punch a pattern of holes over the tops; then set them aside to rise, uncovered, until double, 45-60 minutes.
Bake at 400′ F until golden brown, about 20 minutes. Cool on a wire rack.

Salad of Herbs (serves 24 )

1 bunch fresh parsley (flat leaf is preferable if available)
5 leaves fresh sage
1 bunch fresh mint
1 bunch fresh lovage or celery leaves
2 large sprigs fresh rosemary, leaves removed from stems
1 head green leaf lettuce
4 Tablespoons olive oil
1 teaspoon coarse salt

Wash all the greens well and dry slightly with towels. Shred greens into bite sized pieces and toss in a large bowl.
Pour oil over salad and toss. Sprinkle with salt and toss again.

Venison Roasts with Cameline Sauce

2 2 lb. boneless venison roasts
5 1/3 ounces bacon
1/8 small can whole cloves
2/3 cup red wine vinegar
2 teaspoons juniper berries
Cameline sauce
1/8 loaf French bread, cut into 2 slices, toasted
1 cup red wine
1/2 cup raisins
2 pinches ground black pepper
2 dashes ground cinnamon
2   drops ground cloves

Put roasts in zip lock bags and pour over red wine vinegar, distributed evenly. Sprinkle an equal number of juniper berries into each bag. Seal and refrigerate overnight. Remove roasts from marinade and pat dry. Place in roasting pans. Discard marinade. Preheat oven to 375’F.
Place bacon strips across the roasts, distributing evenly. Secure them in place with the whole cloves. Roast until thermometer reads done for rare beef. Remove from oven, wrap in foil and keep warm until ready to serve. Serve 2 lbs of roast per table with sauce on the side.

Sauce: Soak the raisins and bread slices in the wine until the bread is completely soaked. Put all ingredients into a blender and blend until smooth. Strain through a sieve, mashing to extract as much juice as possible.  Heat over medium-low heat until just thickened. Store refrigerated in airtight container until ready to serve. Allow to come to room temperature before serving.

Brie Tart (1 pie–serves 8 )

Pastry
1 1/2 cups flour
1/2 teaspoon salt
6 Tablespoons unsalted butter
1/4 cup cold water
Filling
3 eggs, beaten well
5 ounces Brie cheese, rind removed and cut into 1/4 inch dice
1/8 teaspoon saffron
1/4 teaspoon salt
1/4 teaspoon ginger
2 Tablespoons heavy cream

Filling: Put eggs and cheese in food processor and process until smooth. Add remaining ingredients and process.

Pastry: Sift flour and salt together, then cut in butter until fine grains form. Add water and pull together. Roll out on floured surface to 1/8″ thick. Place in pie plate and make decorative edge. Pour in filling. Bake at 375′ F for 35 minutes or until lightly brown. Serve warm.

Lemon Suckets (serves 48 )

6 large lemons
4 1/2 cups water
3 cups sugar

Cut peel from lemons and cut into strips 2 inches by 1/4 inch. Scrape off pith with a spoon edge, taking care not to break skin. Place peel in a tall, narrow 2 quart glass measure with 2 cups of water. Cover with vented plastic and microwave on high for 5 minutes. Drain and add 2 cups of fresh water. Microwave on high for 8 minutes more. Stir, cover, and let stand 30 minutes.
Stir 2 cups sugar and 1/2 cup water together in a  tall, narrow glass bowl. Microwave 4 minutes. Stir and microwave on high another 2 minutes. Drain peel and remove any remaining pith. Add peel to syrup. Microwave on high, covered and vented, 10-15 minutes, stirring every 5 minutes, and checking for doneness. Drain. Roll hot peel in remaining 1 cup of sugar until coated. Dry on wire rack for 24 hours. Store in airtight container until ready to use.

Spiced Almond Comfits (serves 24 )

1 pound raw almonds (walnuts may also be used)
2 cups sugar
1 cup water
1 dash salt
1 Tablespoon cinnamon
1/2 Tablespoon powdered ginger

In a large skillet, stir water and sugar together over low heat until sugar is completely dissolved. Raise heat to medium-high and boil until sugar forms a thread when dropped from a spoon. Add the spices and stir to mix. Add nuts and stir. Reduce heat to low and stir until they are coated, separate and dry. Turn out onto a plate to cool, continuing to stir if they stick together. When cool, store in airtight container.

Sourdough Barley Bread (serves 16 )

Soured Cheat Dough
1/2 cup warm water
1/4 teaspoon salt
1/2 Tablespoon active dry yeast
1 cup whole wheat flour
Bread
1 cup soured cheat dough (above)
1 1/2 cups warm water
2 Tablespoons active dry yeast
1 Tablespoon salt
2 1/2 cups barley flour
1 cup whole wheat flour
1 1/2 cups unbleached all-purpose flour, sifted

Make the sour dough 2 days before you plan to make the bread. Pour the water into a quart bowl. Add the salt and sprinkle the yeast over the top. When the yeast has softened and expanded, stir in the flour. Cover loosely and set in a warm place or unheated oven for 2 days. It will rise, then fall, and then sour.
Pour the water for the bread into a large mixing bowl and sprinkle the yeast over it. When the yeast has softened and expanded, stir in the salt and the barley flour, one cup at a time. Then stir in the whole wheat flour and then the soured dough. Mix until blended; then add the unbleached flour, 1/2 cup at a time.
Turn the dough out onto a floured work surface and knead for 5 minutes. Put the dough in a warmed, clean bowl and cover lightly. Place in a warm place or unheated oven until doubled, 1-1 1/2 hours.
Turn onto a floured work surface and knead into a smooth ball. Divide the ball into 2 equal pieces and shape each into a round loaf. Flatten the loaves to about 2 inches in height and set them on a baking sheet floured with whole wheat flour with 5 inches all around each loaf. Let rise, uncovered, until nearly doubled–another 1-1 1/2 hours.
Bake at 400’F for 30-40 minutes, until browned. Cool on a wire rack.

Peas Porridge (serves 16 )

2 quarts water
4 pounds frozen peas
2 tablespoons olive oil
2 large onions, minced
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon fresh thyme
1/2 fresh sage leaf

Heat oil in a large pot over medium heat. Add the minced onion and saute until it turns golden. Carefully pour in the water and bring to a boil over high heat.
Add all remaining ingredients, reduce heat to medium, cover and cook until peas are soft, about 5 minutes. Remove from heat.
Puree in a blender. If too thin, return to pot and cook over medium low heat, stirring occasionally, until it thickens.
Refrigerate or freeze until ready to serve. Thaw, then heat until steaming. Serve.

Chicken in Milk and Honey (serves 8 )

8 boneless chicken thighs
1/2 cup flour
1/2 teaspoon poudre douce
1/4 cup cooking oil or lard
2 cups milk
1/4 cup honey
1 Tablespoon minced flat leaf parsley
1 teaspoon dried hyssop, ground fine
1/2 teaspoon dried savoury, ground fine
1/4 teaspoon saffron, ground
1/2 teaspoon poudre douce
Poudre Douce (Sweet Powder) makes over 3 Tablespoons
2 Tablespoons cinnamon
1 Tablespoon cardamom
1/2 teaspoon mace
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon black pepper

Mix the flour and first poudre douce. Dredge the chicken in this. Heat the oil to hot but not smoking. Brown the chicken all over. Pour off excess fat.
While chicken is browning, combine milk, honey, and all herbs and spices in a small pan. Heat, stirring constantly until hot. Pour this over the chicken pieces and stir to get up brown bits from bottom of pan. Cover and reduce heat to simmer. Cook 30 minutes, turning pieces over after 15 minutes. Serve hot.

Shrewsbury Cakes (serves 10 )

1/4 cup sugar
1/2 cup butter
1 cup sifted unbleached flour
1 1/2 teaspoons nutmeg
1/2 Tablespoon rosewater

Cream the butter and sugar together until fluffy.  Add the rosewater and blend. Sift in the flour and nutmeg and stir only until blended; do not overwork dough. Chill 10 minutes.
Sprinkle a work surface with flour and turn the dough out onto it. Pat the dough into a ball, then gently roll out to a thickness of 1/4 inch. Cut out cakes with 2-3″ diameter round cookie cutter. Place on unbuttered baking sheet an inch apart. Bake at 350′ F until slightly brown around the edged, about 12-15 minutes.  Cool on a wire rack and store in an airtight tin.

Fruit Puree (serves 16 )

2 cups minced dried figs
2 cups raisins
2 cups red wine
1/4 teaspoon powdered ginger
1/4 teaspoon freshly grated lemon zest
1 dash salt
pink dessert salt as a garnish

Simmer all the ingredients except garnish in a covered pot until fruits are soft, 30-60 minutes. Puree in blender.
Store refrigerated in airtight container until ready to serve. Allow to come to room temperature in serving bowls. Grind dessert salt over it just before serving.