All-day beverage bar: European sodas, coffee, tea, and cocoa: $1.00

There will be a Lunch Tavern on site: $5.00

Build your own Mediterranean lunch!

Served either in a pita or bowl, choose from:

Hummus, cucumber and tomato, chicken, couscous, wild rice, sauteed veggies, olives, sauteed onions, and feta.

Served with a choice of a lemon garlic sauce or a dill yogurt sauce, on the side

Feast for Bardic Madness XX: $12.00

This will take place during the Fourth Fyt of Madness.

(Recipes taken from the Prince of Transylvanian's cookbook^[1])

[1] http://www.medievalcookery.com/etexts/transylvania.html

The Science of Cooking

Trans: Bence Kovacs

Editor: Gwyn Chwith ap Llyr (mka Glenn Gorsuch)

© Glenn F. Gorsuch

[2] When the recipe titles were first translated by Google, much hilarity ensued - including the title for this dish.

[3] Horseradish is frequently served with beef in the menus associated with this cookbook.

Original recipes

FIRST COURSE:

Pogácsa from milk: Pour milk onto the pan, don’t let it boil all the way, put flour into a plate; once the milk is hot, pour it onto a plate, mix it well, don’t add too much, the dough should be dense and big; whip some eggs into a pot afterwards, add salt and pour it onto it, then whip it again; have lots of eggs so that the pogáchas will grow and swell. Afterwards, cut these while the dough is warm; don’t add too much milk, there should be more eggs than milk. The butter shouldn’t be too hot, else the upper part could come down.

Túró: A common Hungarian curd cheese, made with cow’s milk and an active bacterial culture. It is unsalted and distinctly different than cream cheese, mascarpone, fromage frais, ricotta or others. Milk is inoculated with the acidophilus culture (say, from active cultured buttermilk), allowed to form a curd while in a warm place for a day or two, then heated indirectly at 200F for 6+ hours (an oven is a good tool for this). The resulting homogeneous curd is then allowed to drain 2-3 hours. Note for re-creators on a budget: pasteurized milk can be used to successfully make the cheese.

Cucumber with garlic: Peel the cucumbers and slice them across. Peel the garlic, crush it, add vinegar and salt, then put it together with the cucumbers.

Veal in grape leaves: Cut the roast veal like they cut dumplings; slice some bacon, add some black pepper and eggs, if you have no eggs, ‘tis no problem, for the grape leaves hold it, but the grape leaves are good only if they are weak, put meat balls onto the leaves, fold them, put it in the pot, pour beef broth on top then cook it, add some black pepper and serve it with the grape leaves.

SECOND COURSE:

Beef with Harvest Sauce: If you want to cook with a harvest sauce, prepare the meat like I told you. Put parsley roots, (parsley) leaves and onions into it. After it’s cooked, add six or seven eggs, according to your needs. After you’re done, put the eggs into vinegar and start whipping it. Then pour the meat’s juices into it. Pour it onto the meat again, but don’t boil it; if you boil it, its size will suffer.

Cook the Hen. Put salt into a pot of water, boil the hen, put ginger, black pepper and mace into it and let it cook slowly. Once half cooked, pass the water through a strainer, wash the hen in warm water, put it into the pot once again, pour water through a strainer onto it, then let it cook slowly. Its broth will be good.

Hen with Rice. Do what I told you before; cook the rice, but don’t add black pepper; cut the hen like we did before. Then add the rice next to it, add some mace as well.

Salted cabbage stuffing: If you have no red cabbage, put the cabbage into clean water, let it soak, slice it into little pieces on a clean table, then cook it in a pot. Once half cooked, take it out and squeeze the water, put it in a pan and pour butter onto it; cook it on the fire, but don’t overcook it. Add small grapes if you have, and once it’s done, taste it, if it needs salt then add some, take it out and let it cook; if you gave it too much butter, pass it through a strainer; this is good stuffing for strudels, if you add sugar like other nations, it will be even better.

Wild carrots and parsnips: Peel the carrot and slice it into cubes, put it into a pot, pour water onto it and boil it; once half cooked, add honey, black pepper and saffron, then oil when serving it. Do the same with the wild carrots and parsnips.

THIRD COURSE:

Pear: If you want to cook it traditionally, just peel it, boil it in wine, add some honey, black pepper, saffron, ginger, then put it into a plate and let it cool. After this, serve it, or you can serve it when hot.

Almond cake: You will need half a pound of crushed almonds and whip one or five eggs; add sour cream, rose water, sugar and some bread crumbs. Make a pot for it. Once the pot is solid, put the almond dough into it, bake it with great heat; once nearly baked, add a bit of rose water. Add lots of sugar, then make some sauce from egg whites, sugar and rose water, paste it with this mixture. Heat it, and it will grow and shine like marzipan. Make a lid, for this you will need dough from egg yolks, sugar and rose water, flatten it to make it thin, put this lid on it, heat it again, once the lid is baked, the cake should be white.

Snow: No recipe for snow or equivalent was present in these cookbooks, however, it is found in all other European cuisines from the 15^th-17^th centuries. Mostly consisting of cream, sugar and flower water.