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Topic: first banquet - help!

Meg
Member
Member # 19

posted 12-13-2001 06:22 AM

Hi
My society is (for the first time) holding a banquet this Christmas. Nothing too fancy, everyone's providing one course, plus loads to drink. I have, unfortunately, been stuck with making pottage, which is pretty uninspiring. We have a couple of vegetarians, so I can't use any meat/meat stock. I have a couple of recipes, but nothing that really appeals. I'm looking to feed about 20-25 people, but there will be several other courses, so it doesn't have to be too substantial. Does anyone have any ideas...?

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La Belle Dame sans Merci

Registered: May 2000 | IP: Logged

Gwen
Member
Member # 126

posted 12-13-2001 10:24 AM

Hi Meg!

Pretty much any recipe that consists of several ingredients stewed together in a good amount of liquid is technically a "pottage", so the field is wide open. Do you have a goal for this dish, such as a starchy filler, sweet accompanyment, or vegetarian side dish? AM, Joan and I have loads of yummy recipes if you could give us a direction before we initiate the flood of recipes.

Gwen

Registered: Feb 2001 | IP: Logged

Anne-Marie
Member
Member # 8

posted 12-13-2001 10:56 AM

quote:
Originally posted by Ginevra:
Hi Meg!
Pretty much any recipe that consists of several ingredients stewed together in a good amount of liquid is technically a "pottage", so the field is wide open. Do you have a goal for this dish, such as a starchy filler, sweet accompanyment, or vegetarian side dish? AM, Joan and I have loads of yummy recipes if you could give us a direction before we initiate the flood of recipes.
Gwen

I would also ask, what specific time and place do you want? and how exactly is your society? there are some recipes, for example that the local SCA group things are perfect that my re-enactment group would never dream of serving at an event (yummy as they are )

--Anne-Marie
PS...good luck with your first banquet! they're tons of fun to do

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"Let Good Come of It"

Registered: May 2000 | IP: Logged

Gwen
Member
Member # 126

posted 12-13-2001 12:09 PM

Thanks to Her Excellency my Nice Twin™ for pointing that out. I didn't think to ask until 45 minutes later when I was driving to work.

Blame it on the lack of caffeine!

Gwen

Registered: Feb 2001 | IP: Logged

Meg
Member
Member # 19

posted 12-13-2001 04:53 PM

Hi... oops! Should have been more specific, I guess. My society is a 14th century LH group based just outside London. We do a lot of work for English Heritqage etc, so we do try for pretty high levels of authenticity. The rules would be a little more relaxed for the banquet, I should think, but I'd still like to keep in period. As we have a number of other courses I don't want to serve anything too filling - just something easy (and fairly inexpensive - I'm a student!) that I can serve to veggies without any qualms of conscience!
Thanks for the quick replies, I'm really impressed!

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La Belle Dame sans Merci

Registered: May 2000 | IP: Logged

Gwen
Member
Member # 126

posted 12-13-2001 05:38 PM

You could try either of these, as they are both delicious:

“Benes Yfryed”- Beans with sauteed onions, garlic and olive oil from “The Forme of Cury” (Gwen) http://www.wolfeargent.com/cgi-bin/ultimatebb.cgi?ubb=get_topic&f=21&t=000038

“Funges”, sauteed mushrooms from “The Forme of Cury” (AM) http://www.wolfeargent.com/cgi-bin/ultimatebb.cgi?ubb=get_topic&f=21&t=000036

If neither of these look like something you can use let us know and we'll post others. Joan has a pea pottage that is to DIE for!

Gwen

Registered: Feb 2001 | IP: Logged

Caliburnus
Member
Member # 11

posted 12-14-2001 07:09 AM

Could you post the pea pottage recipie, i like that and I'm supposed to be helping cook this!

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For God, King and Lancaster

Registered: May 2000 | IP: Logged

Meg
Member
Member # 19

posted 12-14-2001 02:19 PM

Thanks everyone, these are great - I particularly like the 'funges'! At shows we usually just make a sort of clear soup with loads of different (period!) veg, so I thought it would be nice to do something a little different. Will be trying the mushroom thing out this week!

I really must get around to posting more often, although my beloved Caliburnus does tend to stick his delightful little nose in whenever I do!

Thanks guys, am very grateful for the help!

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La Belle Dame sans Merci

Registered: May 2000 | IP: Logged

fra.hulettaes
Member
Member # 222

posted 12-14-2001 03:13 PM

Hi, bbs folkes.
Gwen asked me to list my pea pottage. Here goes. 1 lb dried peas, water to cover and set aside for several hours. Once the peas have grown, set them in the fire (I used Gwen's awesome crockery pot) and turn occasionally to warm the peas. Cook for a few hours at the side of the fire stirring occasionally and turning the pot to give even heating. Once they melted together, take 1 4oz can of dairy cream ( I get mine at the Arminian Store, it has a black and white jersey cow on it and it's product of either Canada or England) and put it in a bowl. Stir it till it's smooth. Add several strands of saffron and 1 teaspoon of ginger into the cream. Add the cream mixture to the peas and stir till the lumps dissolve. Cook a bit to blend the tastes. Also, you may want to add salt and or butter to taste. I did it both ways and folkes liked it.
Good luck. Joan
P.S. This recipe is a derivative of the pea pottage recipe from "the Medieval Kitchen" .

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Why pay someone to do it right when you can screw it up yourself for free?

Registered: Sep 2001 | IP: Logged

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