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Need Help with a Menu..... ideas welcome!!

post #1 of 24
Thread Starter 
Hey ya all!!

I am doing a big muti course dinner in August and the theme is Renaissance. We are taking renaissance/viking/medieval food.

Any ideas?

Any thoughts???
post #2 of 24

(empty)


Edited by Luc_H - 10/30/15 at 10:31pm
I eat science everyday, do you?
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I eat science everyday, do you?
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post #3 of 24
Luc - cook that feast and I'll be there in a flash! Yummm!

What about using those hard baked bread platter-type things for plates that were actually used in the long long ago (the word is on the tip of my tongue but can't remember it :( ) Maybe just for one course, but it would have great effect.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #4 of 24
Lutefisk and lefse. Very Viking, right, Kuan?
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #5 of 24
Any kind of game bird, deer, rabbit, lamb or mutton, fish, etc. Check the La Rousse for a description of this type of banquet. Also mince pies and various preserves.
post #6 of 24
Pies.

Meat pies. Those were HUGE during the age of castles.
post #7 of 24
Party at Luc's house!!!!! :D

How about whole suckling pigs tableside complete with apple in mouth?

And...didn't they use "trenchers" back then? They were as I understand it like bread bowls that you put your food on and could then eat it after it's sopped up all the yummies! Also pretty much all you had back then was a knife right?

Anyway sounds like a blast. Wish I could come!
post #8 of 24
Many many years ago I did these kind of feasts on a regular basis. I got most of my recipes from the books "To The KIngs Taste" and "Plyne Delite" these are books written in the language of the time and sometimes hard to make out....But I had no problem because I did these feasts so often and I was after all the Feast Mistress.

Oh anyway, (silly silly title) how many people? What is the exact time period and country you are hoping to capture? modern kitchen or Tent side with campfire? a common feast or royal or nobleman's feast??

I do keep in contact with a few of my fellow feast mistresses so I can come up with many ideas!! let me know what you have in mind....narrow it down a bit.....and I will give you some ideas....
Make a Dairy Farmer Happy and Drink your Milk
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Make a Dairy Farmer Happy and Drink your Milk
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post #9 of 24
Thread Starter 
It is for a rich retirment community. It is for there anniversary of the community so it is important that everything is upscale enough.

I did some research and they used to serve dragon tail. I also noticed a lot of items wrapped up in a pastry dough so I was thinking of doing the roasted dragon tail by taking filet mignon, wrapping it in puf pastry, and roasting it.

I was also thinking of doing bacon wrapped chicken breast.

I am very open with ideas. I have a well equipped kitchen. This meal will be for the evening time.... multi course. Also need hor dourves (sp?)
post #10 of 24
Check this site out for idea's.. I sent this awhile ago to a friend that was interested in medievil food and dress.
Scroll down to the bottom and click on 'to the cooking page'. You'll find lots of links that should help with your feast! :D

Newcomer
post #11 of 24
You can do finger food and use finger bowls... just warm water and lemon.

For upscale, you can do lamb chops cut from the rack, chicken drumsticks (frenched as well) or frenched chicken wings if you wanna make it an appetizer. Frog legs do well also. Depending on how many you're doing, you could roast a steamship round, or depending on how rowdy, roast turkey legs. Huge cheese rounds on a self serve station with tear it off yourself huge loaves of bread. :)

If you really want Viking, then do as Suzanne says, hehe.. lutefisk and lefse. :D
post #12 of 24
Those bread-plates were called trenchers
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #13 of 24

(empty)


Edited by Luc_H - 10/30/15 at 10:28pm
I eat science everyday, do you?
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I eat science everyday, do you?
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post #14 of 24
My Icelandic missus loves hangikjot and hardfiskur, and gets mad when I call the latter fish jerky and give it to the cat.

hangikjot found here Hangikjöt
and some sweet mustard to go with on flatbraud. mmmmmmmm.....
post #15 of 24
Trenchers!!! That's the word i was looking for! Would be where the word Trencherman came from - someone who loves their food and tucks into it. Trenchers came about as a result of the lords and ladies of the house only being served the upper half of the bread, as it was softer and their tastes more "refined". The harder bottom crust was given to the servants of the house to eat. That's where the term "upper crust" as referring to the high society class comes from, the upper crust of the bread.

Yep, and forks didn't exist. The men used to have the knives, not the women, and the man would cut off pieces of food and pass them to the woman to eat. And the reason a table setting is with the knives on the right with the blade facing in - most people are right handed, and the blade turned inward so they couldn't as easily stab the person next to them. Or so legend has it hehe :)

P.S. Would black and white blood sausage (black and white pudding) have been around then?
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #16 of 24
DC cool information!! Thanks for that!!!
post #17 of 24
Why do people insist on lumping medieval and Renaissance together?
They are two VERY different time periods.

Medieval is all about serfs and knights - very coarse world.
Renaissance is princes and a burgeoning and very rich mercantile class - grace and elegance.

Please stop NOW.
Don't mess with dragons. You will be crispy and taste good with catsup.
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Don't mess with dragons. You will be crispy and taste good with catsup.
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post #18 of 24
Actually, this is a myth perpetrated by Petrarca (petrarch) the italian poet, who looked with disdain on all things that came before him. He invented the word "gothic" (the goths were barbarians) and "middle ages" as disparaging terms because he believed, with so many of his times, that there were the ancient romans and greeks, who were civilized, and then of course themselves, who were civilized, and everything in between was just barbaric crap.
Try going into any medieval cathedral and see if it seems barbaric to you.
The fact is that the middle ages was an era where towns had already begun to spring up, with special 'charters" that kept them out of the hands of the lords, and which were independent and under the king. The whole myth of the "renaissance" is a complex one to unravel. Everyday life was much the same, and so was the food. There were knights and serfs, and just as terrible laws concerning ownership of people. Just look at the history of the Borgias and the Medici.
Anyway, among other things, i also recommend you read Stephen Jay Gould's book "the Hedgehog, the Fox and the Magister's Pox" to see what renaissance "science" was like. It was the renaissance mentality that persecuted Galileo, by the way, not the medieval.
The "middle ages" was actually a time where people (who could afford it, but this goes for all times) were quite refined in their tastes, and loved beauty and literature and even (yes, oh yes) bathing and good food etc. etc. etc.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #19 of 24
As for the recipes, the best medieval cookbook i've found is by three french historians: Redon, Sabban and Serventi. They give all kinds of detailed indications of how to reproduce the flavors of the past, what kinds of wines, cheeses, meats to use that most resemble the ones of those days. They're both historians and amateur chefs, and their recipes are wonderful. You can actually follow them and make them. (There is, by the way, to debunk yet another myth, evidence of recipes for pasta in italy before marco polo - well, it doesn;t take much inventiveness to think of making a paste of flour and water, shaping it and boiling it - it appeared in many countries independently, like bread).
Anyway, their book is wonderful and i can;t recommend it enough. I also have "to the kynge's taste" but it falls far behind in description and actual cooking advice. The recipes are mostly from france and italy, however, in the redon et al. book). I have it in italian, but if you look it up on amazon you'll probably find it translated into english as well. It has an introduction by the famous historian georges duby.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
post #20 of 24
appitizers could include cheese, hard crusty bread, fruit such as grapes and apples. also subtleties or food that Looks like something else was always on the table for amusement. hence "golden apples" which where sausage base meat ball that has been cooked, drained and then wrapped in a flakey pastry dough, shaped to look like a small apple and baked with an egg wash on it to the end result , looking like a small golden apple.

check that other site listed above for more ideas on how to do place settings and get some good recipes.

make some oranges decorated with whole cloves and ribbon....enough for each guest to take one. the aroama is very plesent and a nice token of the evenings events.
Make a Dairy Farmer Happy and Drink your Milk
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Make a Dairy Farmer Happy and Drink your Milk
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post #21 of 24
WOW....after visiting the newcomer web site, memories, memories, mmemories.....blast from the past if you will

I hail (or used to ) from the Kingdom of Black Star, Baroney of the Star Gate(I think,,,,,it has been 20 or so years...) The Canton of Loch Soilier...now a Baroney as well I am told. hummm....how times fly. in anycase Howdy and goode day to those who may also come from these parts...

If you are not familiar with all this, visit the newcomer link to get a better Idea what goes here.

but that link will be most helpfull on the Feast........everything I could have told you and more i believe........
Make a Dairy Farmer Happy and Drink your Milk
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Make a Dairy Farmer Happy and Drink your Milk
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post #22 of 24
Four and twenty blackbirds?
Don't mess with dragons. You will be crispy and taste good with catsup.
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Don't mess with dragons. You will be crispy and taste good with catsup.
Reply
post #23 of 24
why yes......
Make a Dairy Farmer Happy and Drink your Milk
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Make a Dairy Farmer Happy and Drink your Milk
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post #24 of 24
Try this site has many links, lots of interesting info & recipes

Food Table

Let us know how it turns out, sounds like fun !!!
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