Feast

We have prepared an amazing menu including recipes to try as well as an alternative for those who prefer to spend their time on other pursuits.
Regardless of what you choose to partake, please come join us on Saturday, January 16th at 6:00pm MST / 7:00pm CST in the social room!

Menu

Primary Menu

· 1st Remove

o Yeast Buns, Oat Cakes, or Scones with Whipped Butter

o Honey Mustard Eggs

o Cheese or Charcuterie Tray

· 2nd Remove

o Capon (Chicken) with Orange Sauce

o Mushroom Tart

o Beans Fried with Onions

· 3rd Remove

o Apple and Orange Tart


Alternate Non-Cooking Menu

· 1st Remove

o Bread with Butter

o Hard Boiled Egg

o Cheese or Charcuterie Tray

· 2nd Remove

o Rotisserie Chicken or (KFC)

o Side Salad of Choice

· 3rd Remove

o Fruit Tart


Recipes


Honey Mustard Eggs

Ingredients

  • 12 eggs, hard boiled

  • 6 tablespoons mayo

  • 2 tablespoons sugar

  • 3 teaspoons honey mustard

  • 1 tablespoon pickle juice

  • salt and pepper, to taste

Directions

Mix together egg yolks, mayonnaise, sugar, mustard and pickle juice. Season with salt and pepper.

Fill each egg white half with yolk mixture.

Sprinkle with paprika. Serve chilled.


Mushroom Pasty

PERIOD: France, 14th century | SOURCE: Le Ménagier de Paris | CLASS: Authentic

DESCRIPTION: a mushroom and cheese pie

MODERN RECIPE:


Ingredients

  • 1 - 1 1/2 lbs whole button or sliced mushrooms

  • 2 tbs. olive oil

  • 1/2 cup grated or shredded cheese

  • 1/2 tsp. each salt and ginger

  • 1/4 tsp. pepper

  • 1 - 9" pie shell (optional)


Directions

Parboil or sauté the mushrooms; drain. Add oil, cheese, and spices. Mix well. Place in pie shell, add lid if desired, and bake at 350° F for 35-40 minutes, or until pastry is a golden brown.

While I prefer using grated parmesan or a combination of parmesan & cheddar cheese, feel free to use any variety of cheese or combination that suites you. Finer cheeses, such as brie also work quite well, and brie itself is very appropriate for a recipe of French origin. Some other period cheeses include farmers and Mozzarella.

This is an absolutely delicious pie and is one of my favourites!


Chicken with Orange Sauce

Ingredients

  • 1 tablespoon olive oil

  • 1/2 cup onion (chopped)

  • 1 cup orange juice (frozen concentrate; about 8 ounces)

  • 1/2 teaspoon thyme

  • 1/2 teaspoon rosemary

  • 1/4 teaspoon salt (plus more to taste)

  • 1 dash black pepper (plus more to taste)

  • 1 tablespoon soy sauce

  • 3 tablespoons light brown sugar (packed)

  • 6 to 8 chicken thighs (boneless)


Directions

  1. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Sauté the onion until softened. Add orange juice, thyme, rosemary, 1/4 teaspoon salt, a dash of pepper, soy sauce, and brown sugar. Simmer, stirring frequently for 5 minutes.

  2. Heat oven to 375° F.

  3. Arrange chicken in a foil-lined greased baking dish.

  4. Brush chicken lightly with olive oil and sprinkle with salt and pepper.

  5. Bake for 20 minutes.

  6. Liberally brush the sauce over the chicken thighs and back for 15 to 20 minutes longer or until cooked through.

  7. Bring the remaining sauce to a boil and reduce to a syrupy glaze; serve with the chicken.



Green Beans Roasted with Fried Onions

Ingredients

  • 1 pound green beans ends trimmed and washed

  • 1 - 2 tbsp olive oil

  • 1/2 tsp garlic powder, can use fresh minced garlic - 1 tsp

  • 1/2 tsp Kosher salt

  • Fresh ground pepper to taste

  • 1 cup fried onion pieces


Directions

Preheat oven to 400 degrees.

Spread green beans on baking sheet.

Drizzle olive oil over beans.

Season with garlic powder, salt, and pepper.

Toss to coat the green beans with the oil and spices.

Cook in the oven for about 15-20 minutes, until the beans are just about tender crisp.

Add the fried onions on top of the green beans and give them a good stir.

Cook in the oven for about 5 more minutes or until the onions are golden brown and the beans are tender crisp.


Apple and Orange Pie

Ingredients

  • 6 medium oranges. I used valencia oranges, though temple oranges, blood oranges, and seville oranges should all work as well. Both bitter (seville) and sweet oranges were available during the 16th C. Don't use navel oranges; the skins are too thick.

  • 4 cups water

  • 1 - 1/3 cup honey

  • 14 small Macintosh apples. Any small cooking apple should do.

  • 1 cup sugar

  • 1 tsp cinnamon

  • 1/2 tsp ginger

  • 2 tbsp rosewater

  • 1 tbsp sugar

  • 1 - 9" pie crust and lid

Directions

Soak oranges in water for 24 hours. In a large saucepan, mix honey with 4 cups of the water used to soak the oranges, add the oranges, bring to a boil, and simmer until the peels on the oranges feel soft. Place the oranges in a container and pour on all the syrup. If there is not enough syrup to compleetly cover the oranges when weighted, add a little more water. Put a plate or other heavy object on top of the oranges to hold them under the syrup, cover your container, and let the oranges soak for 24 hours.

When you're ready to bake, preheat oven to 350F. Slice oranges and remove the seeds. If the syrup has not completely saturated the rinds, boil the slices in the syrup until the rinds are saturated (this should not be necessary). Chop the oranges into small pieces (I used a blender), and mix in 1/3 cup sugar, 1/2 tsp cinnamon, and 1/4 tsp ginger. Peel, core, and quarter your apples, mix them with the remaining sugar, cinnamon, and ginger. Make and roll your pie crust. Place a layer of apples on the bottom of the crust, cover with a layer of oranges. Repeat the layering until you're out of filling. (Typically, you'll get two layers of each) Put on the lid, crimp the edges, and bake for 1 hour.

Ten minutes before the pie finishes baking, mix your rosewater and sugar and stir over low heat until it becomes syruppy. Five minutes before the pie finishes baking, remove the pie from the oven, brush on the rosewater syrup, and return the pie to the oven until the hour is up.