Jan 20 2016

New Year, New Effort

On the left, a yellow-front cookbook "Pleyn Delit." On the right, a hand-written menu on lined paper in a spiral-bound notebook.

Prepping with my well-loved Pleyn Delit

Greetings, faithful readers! It’s been far too long since my last update. Since I last posted, I have joined the SCA and moved to Texas (these two things are not related).

In any case, I owe y’all updates. I somehow got roped into preparing an entire medieval meal for my family for New Year’s Day. We went from, “We should each propose a new food to try,” to “Why don’t you make a medieval feast for us?”

I am the only member of my family who’s a vegetarian, so one of the menu items does contain meat.

  • Fennel Soup (with bread for sops)
  • Braised Beef Ribs
  • Turnips Baked With Cheese
  • Brie Tarts
  • Pears in Wine Syrup

I can report that the brie tarts (previously made here) were extremely popular. We cleared through all of them in under 24 hours. I caught family members sneaking them at various points after we finished eating — which I am pretty sure is the highest compliment a cook can receive.

Sadly, as I was busy making loads of food and timing it all to come out at the same time, I have very limited photos of how things progressed.

As I write up the individual posts, please enjoy this picture of our feast moments before we tore into it:

A feast. Four soup bowls, a pot full of meat, two demi-baguettes, a platter of brie tartlets, and a casserole dish with turnips in a cheese sauce. The table is wooden and two poinsettia plants perch at the far end. The place mats are Christmas-themed.

Ready to Feast

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