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The Shire of Korsvag
is proud to present
Northshield's Crown Tourney Feast!
 
General Information
Herein you will find a transcription of the recipes served at the fine feast after Northshield's Crown Tourney. The humble menu publisher is providing these recipes as they were given to him. He does this in hopes that they are of use to others. It should be noted that this humble chronicler had no part in these recipes, neither devising, testing, cooking, nor serving of these recipes, and so no credit for the bliss you may find yourself in after recreating the comestibles listed below should be sent his way.
 
Feast Menu
Beverages
All beverages will be served with all three courses.
 
First Course
The first of our courses is based on early Northern European recipes.
This course will be prepared by Duchess Fina.
 
Second Course
Our second course is based on mid-period Northern European recipes.
This course will be prepared by the Lady Kathlin.
 
Third Course
This final course is based on late Northern European recipes, by Lady Flora Dwyn.
 
Feast Recipes
Barley with Vegetables
  • 4 c Water or stock
  • 2 c barley
  • 4 Juniper berries
  • 1/2 tsp nutmeg
  • 1/4 tsp mustard seed
  • 1 Carrot- peeled and sliced
  • 1 Parsnip- peeled and diced
  • 1/2 Turnip- peeled and diced
  • 1 Celery rib- chopped
Simmer Barley in water or stock with the juniper, and nutmeg for about 2 hours. Add the remaining ingredients and cook for 1/2 hr or more.

Assumes ½ cup per person

Cabbage with Toasted Cumin
  • 2 teaspoons butter
  • 12 cups coarsely chopped white cabbage (about 2 pounds)
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon cumin seeds
  • 1 tablespoon white wine or cider vinegar
Heat the butter in a Dutch oven - med heat. Add cabbage and water; cook until cabbage wilts, stirring occasionally. Stir in salt and black pepper. Place cumin seeds in a small skillet over fire; shaking pan frequently. Add the toasted cumin seeds and vinegar to cabbage; cook until tender, stirring mixture occasionally.
Candied Ginger
  • Ginger
  • Simple syrup (sugar and water)
Chicken Soup
  • 4 Chickens
  • 12 leeks, cleaned, sliced and softened by sautéing in olive oil (1/4 lb. butter)
  • 1 heads garlic - add to leeks for last minute of two of sautéing
  • 1 1/2 lbs prunes
  • 1 gal. vegetable or chicken stock
  • 4 c. cracked wheat
Boil chickens in stock. Remove bones and return meat to pot. Add leeks, garlic, and prunes. Add cracked wheat. Bring to simmer and cook for 15 minutes. Season to taste.
Curds with garlic (Samit)
  • 4 ½ c. cottage cheese
  • 2 c. sour cream
  • 2 T. garlic, roasted and mashed
  • 2 T. thyme
Line a large strainer with cheesecloth and place 4 ½ pounds of cottage cheese in it to drain. Drain for several hours, then move to a bowl. Add other ingredients and mix. Adjust seasoning.
Hazelnuts in Cream Sauce
  • 1 part sour cream
  • 1 part whipping cream
  • 1 part dark honey
  • 3 parts plain yoghurt
  • hazelnuts
Mix together until smooth over low heat. Chill for 1 hour or more. Serve over hazelnuts or fruit.
Marinated Asparagus
  • Asparagus 2 or 3 large bunches
  • White Wine Vinegar 1 c.
  • Pear infused Balsamic Vinegar 1 c.
  • 4 tsp marjoram
  • 2 T. Honey
  • 1 c. olive oil
Oat Bread
  • 24 oz. oat flour
  • ¾ tsp salt
  • 6 T. melted butter
  • 1 ½ c. boiling water
Mix all ingredients together, stirring very well to moisten. Turn out onto a board dusted with rolled or whole oats, and lightly knead until it forms a smooth ball (it will be hot!). Re-dust the board with oats as needed and roll or pat thinly out into as neat a circle as can be made, mending breaks as they occur. Cut this into 4 triangles (farls), or cut out rounds (cakes) with a cutter. Transfer these to a baking sheet or stone. Bake in a pre-heated oven 20 minutes or until pale fawn, or bake on a griddle or bakestone, turning once when underside is speckled brown. Sprinkle generously with salt while warm. Keep airtight if intended to be served crisp.
Prune-stuffed Roast Pork
  • 3 lb pork loin roast
  • 2 tsp marjoram- finely chopped
  • 3 pieces fresh ginger - peeled and finely chopped (3in pieces)
  • 2 garlic cloves-finely chopped
  • 10 pitted prunes
  • 1 Tablespoon caraway seeds
  • 2 teaspoon salt
  • Ground pepper
  • 1 Tablespoon butter
  • 1 leek-finely chopped
  • 1/2 cup mead or dark beer
Shrewsbury Biscuits
  • 1 1/2 c. butter, softened
  • 1 1/2 c. sugar
  • 3 eggs
  • 5 c. flour 20 c. flour
  • 1 tsp. cinnamon
  • 2 tsp. ginger
  • ¼ to ½ tsp cloves
  • ¼ to ½ tsp. nutmeg
Preheat oven to 375. In a large bowl cream butter and sugar; add eggs one at a time beating after each addition. Combine flour, and spices, and stir into creamed mixture. Roll out and cut into shapes. Press with cookie stamp if desired. Bake for 10-15 minutes, until slightly browned.
Spiced Beef
  • 1 small joint silverside (4 lbs) or eye of round of beef
  • 4 tsps whole black peppercorns
  • 4 tsp juniper berries
  • 2 tsp mixed herbs
  • 2 tsp coarse sea salt
  • 4 tsps whole cloves
  • 2 tsp ground nutmeg
  • 2 tsp ground cinnamon
Liquidise /chop finely together herbs and spices into a coarse powder. Roll the beef joint in the mixture and place in a dish and cover with cling film. Cover with a tightly fitting lid. Refrigerate and leave for 2 days. Remove cling film, place on a roasting dish, cover with tin foil and roast in a hot oven for approximately one hour. 400F 200C Gas 6. Serve cold
Spinach and Cheese Tarts
  • Tart shell
  • 1 c. grated parmesan cheese
  • 4 eggs
  • 1 bag spinach
Wilt spinach over high heat in a little olive oil. Cool slightly. Beat 4 eggs together, and mix with spinach. Put in tart shell. Sprinkle parmesan cheese on top. Bake at 375 degrees for 20 minutes. It is recommended that you watch the cooking time, since, depending on your oven, it may take closer to 30 minutes.
Strawberries and Cream
  • 5 qts. Strawberries
  • 9 c. heavy cream
  • ½ c. honey
Clean and slice strawberries. Sweeten cream with honey. Serve berries with cream to pour over them.
Water Two parts phlogiston, one part aether.
General Information | Feast Menu | Beverages | First Course | Second Course | Third Course | Recipes | Return to Tourney Info
This page was last modified June 7th, 2007 at 2:49:01 pm.