Ceilidh Feast 2010 - Menu

I've been asked to cook the feast for an upcoming SCA event here in southwest Ohio, and I thought this would be a good chance to document the whole process I go through in running these things.

The first step for me is working out the menu. In this particular case I don't have much time to try out new dishes or do a lot of research, so I decided to stick with dishes I know reasonably well. Also, since I seem to have been having trouble getting my act together lately, I figured it'd be best to choose more simple, straightforward dishes - less to go wrong. I knew I wanted the whole thing to be primarily English because their feasts were much less structured than those of the French (and therefore, simpler). After a couple of days I took the time to sit down and - with Kristen's input - settled on the following menu:

A Supper for a Meat Day

On Table:
manchet bread
soft cheese
fruit preserves

First Course:
Pegions Stewed (stewed chicken)
Onion and Parsley Salad
Chervis (carrots and parsnips)

Second Course:
Cormarye (roast pork)
Wortes (cabbage)
Rice Lombard

Third Course:
Apple Muse (with Snowe)
Wafers
Walnuts

Ok, so right off the bat I'll point out one major factual error. The title, "A Supper for a Meat Day", is in all truth incorrect. In the medieval religious calendar, Wednesdays, Fridays, and Saturdays were meatless days, so properly I should have a fish-based menu. However the problems with doing so are numerous, but the biggest ones are that a lot of people around here don't like fish and that they really like meat. If I did an all-fish feast I would probably be feeding 20 instead of 120.

The bread, cheese, and preserves are all pretty dull and straightforward. For this event I've got someone else to make the bread (thanks Amari!), so that's one less thing for me to do ahead of time.

Pegions Stewed is a simple recipe. I'll be using chicken legs and thighs instead of using pigeons both to save costs and because they're more acceptable to the locals. Of course once I've got that on the menu then the onion and parsley salad is a natural accompaniment.

Chervis is essentially a variation and simplification of a recipe from Menagier de Paris. Really it's just cooked carrots and parsnips with spices.

Cormarye is an old standby for me. Pork is plentiful and inexpensive here - sometimes cheaper than chicken, and this is one of those recipes that is really hard to mess up. If things go well then I'll thicken the juices from the roasting pans with some bread to make a sauce.

The recipe for Wortes is one of Kristen's. One of the VIPs apparently has an intense dislike for cabbage, so I'll have to do a separate dish for head table.

Rice Lombard is a new dish for me, but it's really just rice cooked in meat broth with spices.

Finally in the last course are wafers, walnuts (which will be sugared if there's time), and apple muse topped with snowe.

The apple muse gave me pause though. The most common recipes for it call for almond milk and honey, which adds a lot of effort and expense for such a simple dish - especially when cooking for so many. What I'd like to have is something more like Chardwarden, which is thickened with egg yolks and sweetened with sugar. After some serious digging, I did find a couple medieval variants of the recipe that did call for eggs and sugar, so that's what I'm going to use. Apparently I'm incapable of doing even a simple feast without researching at least one new recipe.

With the menu settled, the next step will be to work out the shopping list.