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hot-weth-fsts-msg - 12/4/09


Ideas and menus for hot weather feasts.


NOTE: See also the files: cheese-msg, fruits-msg, compost-msg, pickled-foods-msg, salads-msg, picnic-feasts-msg, finger-foods-msg, sausages-msg, food-seasons-msg.





This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.


This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org


I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.


The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.


Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).


Thank you,

    Mark S. Harris                  AKA:  THLord Stefan li Rous

                                          Stefan at florilegium.org



Date: Tue, 12 Sep 2000 11:50:48 -0500

From: "Michael F. Gunter" <michael.gunter at fnc.fujitsu.com>

Subject: Re: SC - Hot weather meals


> Gunthar, do you think you could get her to write up her menu and possibly

> the recipes she used and what worked good and what she would do differently

> the next time? I'd love to have it for the FEAST section of the Florilegium.


The menu was actually pretty simple and the dishes easily found in most



The head chef was HL Elizabeth of Castleton.


There was an antipasto tray with some kind of sausage rather like a bratwurst

that was bought commercially, hardboiled eggs, radishes, pickled mushrooms.

The obligatory bread and honey butter/herbal butter pairing.


Then a sweet white tart was presented, after that the doucette, and then a

spinach and cheddar tart.


Fresh fruit was served as a finisher.


There were a couple of other dishes but I can't recall them at this time.

Yes, there were a few missing touches and such but the Northern region

is beginning to take period cooking seriously and not many feasts have

made the attempt. If I could have assisted her there would have been

a couple of changes and I would have suggested things like a hand made

mustard with the first course and the doucette should have been slightly

sweeter or a scattering of powdre douce on the white tart. But the

overall meal was delightful and very well produced.


> Lord Stefan li Rous    Barony of Bryn Gwlad   Kingdom of Ansteorra





Date: Thu, 12 Jun 2008 07:37:00 -0400

From: Johnna Holloway <johnnae at mac.com>

Subject: Re: [Sca-cooks] Hot weather feasts/Italian theme

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>


Cathy Oldham wrote:

<<< I am looking for ideas for an Italian themed feast for hot weather. I was searching Platina for recipes that could be prepared ahead. The site is primitive and will be HOT!

Several ideas: Roasted Chicken with Orange sauce, Cvcvrbita in rafani (cucumbers, gourds and seasoned radishes),  Fresh melons with honey. Ideas for starches?  Thanks, Kat >>>


You could do a combined menu of cold items

in the spirit of Scappi. As Baroness Helewyse has noted

" The Italian feast is one that lends itself to feast design within the

SCA. The courses or services are divided into cold courses, which are

pre-prepared and served from a "credenza" or sideboard..." with "A

sideboard, essentially a cupboard containing pre-prepared food, served


So one could prepare this feast using her recipes that represent foods

served off the credenza.


These courses from the credenza are laid out at






Date: Thu, 12 Jun 2008 05:09:07 -0700 (PDT)

From: Maria Buchanan <scarlettmb at sbcglobal.net>

Subject: Re: [Sca-cooks] Hot weather feasts/Italian theme

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>


For a starter, try an Antipasta salad.  Basically it's

a bunch of different pickled veggies.  Some of them

can be a little expensive, but it's always good.  


I just did an Italian feast at a primitive site here

in Texas.  VERY hot day.


I did an Italian style gespacho.  I can send you the

recipe if you want.





Date: Thu, 12 Jun 2008 06:14:42 -0700 (PDT)

From: Louise Smithson <helewyse at yahoo.com>

Subject: [Sca-cooks] Hot weather feasts/Italian theme

To: sca-cooks at lists.ansteorra.org


First you don't need to make recipes up to serve a cold italian feast, there is plenty of room inside the menus and translations already done from Italian.


Salads - I did a class on salads last year (or the year before last) at war. The class notes are up http://www.geocities.com/helewyse/salads.html


There is everything from herb and green salads, through compound salads and even an antipasto type salad that calls for salami, capers, sardines, etc. A surprisingly tasty apple and onion salad, plus guidelines for making a true Italian salad dressing (salt, pepper, oil, acid) the acid can vary between vinegar, lemon juice, sour orange juice or verjuice.


Check out menus from the month of August for some great hot weather ideas, essentially the courses served from the credenza were served cold:



Lots of roasted meats served cold (e.g. capon), and boiled meats served cold (ham, sausages), plus pies and pastries.


As far as a cold starch, along with the pies I really don't think that you go wrong with the twisted bread of milk and sugar (excellent bread recipe and it freezes well because of it's richness).



Or brazzatelli



or even one of the layered pastries



You can check out my previous feasts for other "served cold" items



Plus I still have Scappi and can always find more recipes.

Just contact me off list.




<the end>

Formatting copyright © Mark S. Harris (THLord Stefan li Rous).
All other copyrights are property of the original article and message authors.

Comments to the Editor: stefan at florilegium.org