pot-lck-ideas-msg - 9/21/18

Menu ideas for pot luck feasts and revels.

NOTE: See also the files: pot-luck-fsts-msg, cookbooks-bib, cookbooks-SCA-msg, easy-p-recip-msg, beverages-msg, feast-menus-msg, dayboards-msg, merch-cookbks-msg.

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    Mark S. Harris                  AKA:  THLord Stefan li Rous
                                          Stefan at florilegium.org
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Date: Sat, 21 Jun 2003 19:46:53 -0400 (EDT)
From: <jenne at fiedlerfamily.net>
Subject: Re: [Sca-cooks] Travelling Dishes Revisited
To: Cooks within the SCA <sca-cooks at ansteorra.org>

> If you have a recipe, saw one you liked that you think might work, or
> want to brainstorm with me, feel free, either public or private. And if
> you think anyone else might be interested, feel free to forward them
> this note.

Hm... off the top of my head, things I've been working on that translate
well for potlucks, dayboards and so forth as you described:

- Strawberye
- Savory toasted cheese (in a crockpot)
- Armored turnips
- cold meat with mustard sauce
- Pears in Wine sauce

-- Pani Jadwiga Zajaczkowa, Knowledge Pika   jenne at fiedlerfamily.net


Date: Sat, 28 Jun 2003 12:19:38 -0400
From: "Christine Seelye-King" <kingstaste at mindspring.com>
Subject: RE: [Sca-cooks] Summer is Here
To: <mooncat at in-tch.com>, "Cooks within the SCA"
	<sca-cooks at ansteorra.org>

Here is my list of easy period foods that can be had just as easily as
picking up that container of awful cole-slaw - if you're going to pick
something up at the grocery store, why not pick up something period(oid)?
I find this helpful to post right before a Baronial pot-luck or day-time
gathering.
Christianna

> cold sliced deli meats, chicken, ham, roast beef, salami, sausages
➢ (keilbassa type), chunks o' ham, roasted chickens, canned smoked 
> oysters,clams, sardines, lox
>
> dijon style mustard, stone ground mustard, onion relish
> horseradish sauce
>
> sliced cheeses, cheese spreads (herbed and peppered), feta, blue,
> cheddar, brie, riccotta, swiss
>
> asparagus, broccoli, cauliflower, carrots, celery, cucumber, mushrooms,
> radishes (red and white), scallions - maybe a quick veggie platter?
>
> oranges, blood oranges, peaches, pears, apples (not Delicious, Pink  
> Lady is close to a period variety), apricots, cherries, grapes, watermelon,
> (cantelope & honeydew aren't exactly
> period, but close to period varieties), figs, plums, quince, pomegranate, berries (strawberries, blueberries)
> Any of these as dried fruits, plus dates, raisins, currants, prunes, almonds, > walnuts, chestnuts
>
> hardboiled eggs, yogurt (for dipping fruit or veggies in, consider some
> sugar and yogurt for dipping strawberries)
>
> bread rolls, shortbread, matzoh, Norwegian flatbread (RyeKrisp),
> breadsticks, rye bread, oatmeal bread, pita bread
>
> olives, pickles, pickled vegetables (giardinera - that stuff with the
> cauliflower), marinated artichoke hearts, pickled okra  :p
>
> sparkling non-alcoholic fruit ciders, root beer (somewhat of a stretch,
> but not too far), almond milk (available in aseptic containers),
> lemonaide


Date: Fri, 20 Oct 2006 10:15:27 -0400
From: Elaine Koogler <ekoogler1 at comcast.net>
Subject: Re: [Sca-cooks] looking for simple german vigil chow
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

I made Master Tirloch's Hungarian Chicken for his vigil...cut the
chicken breasts up into bite-sized pieces and supplied toothpicks to
pick the pieces up with.

(Auff Ungerisch gelb Henne) Hungarian Chicken

6 C chicken broth
2 Granny Apples, with skins on and chopped into small chunks
1 large yellow onion, peeled and chopped into small chunks
3 limes ? juice only
1 T salt
1 T ground black pepper
8 boneless chicken breasts
1 1/2 C cider vinegar 1 C Riesling white wine
1 g saffron ? crushed
1/4 C sugar

In a large pot, add the chicken broth and bring to a boil. Add the
chopped apples and onion and add the lime juice. When the apples and
onions are soft, add the cider and wine. Add the crushed saffron. Add 1
T ground black pepper, 1 T salt and the sugar.

Stir. Add the chicken breasts and simmer until done. Chickens will be
golden yellow when they are ready. Serve over bed of greens with the
cooked apples and onions
surrounding the chicken. Serves 8.

> From Gwen Cat. SCA Cooks List. Tirloch did the original transcription
from old German!

Kiri


Date: Fri, 20 Oct 2006 11:23:31 -0400
From: Irmgart <irmgart at gmail.com>
Subject: Re: [Sca-cooks] looking for simple german vigil chow
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>

Something that I've done that goes over *very* well at potlucks are Sabina
Welserin's tarts. You can either do them as little tarts or pies and either make the dough or buy it (really, pre made pie crusts are pretty darned good these days).

I'm a big fan of these:

30 To make Genovese tart

   Take eighteen ounces of chard or spinach, three ounces of grated cheese,
two and one half ounces of olive oil and the fresh cheese from six ounces of
curdled milk [2]. And blanch the herbs and chop them small and stir it all
together and make a good covered tart with it.

36 To make an English tart

   First take one third of a quart of cream, some three quarters of a pound
of fat and a quarter pound of sugar, which must be allowed to cook with the
milk and the fat. After that take six eggs, according to how [large] they
are, and, also six egg yolks, beat two eggs with a small spoonful of flour
and stir it until smooth, and when it is well-beaten, then beat into it all
the eggs, put it all in a pan and let it simmer together until it becomes
fairly thick, and watch out that it does not burn, and when it is cooked
then salt it a little and pour in a little rose water on it while it is
still warm, and let it bake.

70 A tart with plums, which can be dried or fresh

   Let them cook beforehand in wine and strain them and take eggs, cinnamon
and sugar. Bake the dough for the tart. That is made like so: take two eggs
and beat them. Afterwards stir flour therein until it becomes a thick dough.
Pour it on the table and work it well, until it is ready. After that take
somewhat more than half the dough and roll it into a flat cake as wide as
you would have your tart. Afterwards pour the plums on it and roll out after
that the other crust and cut it up, however you would like it, and put it on
top over the tart and press it together well and let it bake. So one makes
the dough for a tart.

76 An almond tart

   Shell the almonds, pound them very small and strain them through a copper
sieve. Take cream or sweet milk, take five or six egg yolks and let it bake.
If you would like, you can mix rose water in with it, or else not.

It's nice to do the English and Almond tarts at the same time because you
can use the egg whites from the English for the Almond.

At least where I am, eggs are usually really cheap. I've used almond flour
for the ground almonds to good success. Any or all of these in whole pie
format are lovely and will hold up to being sliced very thin.

~Irmgart


Date: Fri, 20 Oct 2006 08:52:46 -0700 (PDT)
From: "Cat ." <tgrcat2001 at yahoo.com>
Subject: [Sca-cooks]  looking for simple german vigil chow
To: sca-cooks at lists.ansteorra.org

Tarts - made in the mini tart pans (use commercial
dough if time is short), and Rumpolt has LOTS of options there
sweet savory meat fruit cheese  pick your favorites

http://clem.mscd.edu/~grasse/GK_turten1.htm

cookies are listed in Rumpolt (cut in the shape of
eagles or hearts (so cut them into other shapes too if
you wish, they did shapes) brushed with rosewater and
sprinkled with sugar.

he has meat that can be done in lumps with toothpicks if you like
http://clem.mscd.edu/~grasse/GK_beef1.htm
I have #47 webbed, its kind of saurbraten like, but could be served in cubes.
and also a beef meatball, that again could be served
cold (its quite yummy hot.)

I have had great success with the 400 year old shrimp and fried shrimp
[recipe] (for the shrimp, just toss a lb of peeled deveined
shrimp in your fry pan with 4-6T butter and 4-6T
verjuice (I use balsamic, cause thats what I had the
first time and the local royal fell rather in love
with it) and some fresh ground pepper (just a touch)
simmmer the shrimp till pink and you are done, serves
fine cold though the butter will clump up on you. (if
you like condense the sauce a bit and serve alongside.)

Sausage (like bratwurst) cut into bite size bits
served with mustard is perfectly acceptable food.
(though most of the sausages in Rumpolt are smoked,
bratwurst is found in other period German sources.)

He lists capers and olives among his side dishes, and
sugar comfits as dainties too.

Gwen Cat


Date: Fri, 2 Nov 2007 21:57:54 -0500
From: "Pat Griffin" <ldyannedubosc at yahoo.com>
Subject: Re: [Sca-cooks] SCA Potlucks
To: "'Cooks within the SCA'" <sca-cooks at lists.ansteorra.org>

Salats are what come to mind first.

From "Forme of Curye" edited by Samuel Pegge:

SALAT. XX.III. XVI.

Take persel, sawge, garlec, chibolles, oynouns, leek, borage, myntes,
porrectes [1], fenel and ton tressis [2], rew, rosemarye, purslarye
[3], laue and waische hem clene, pike hem, pluk hem small wi? ?yn [4]
honde and myng hem wel with rawe oile. lay on vynegur and salt, and
serue it forth.

[1] Porrectes. Fr. _Porrette_.
[2] Ton tressis. Cresses. V. Gloss.
[3] Purslarye. Purslain.
[4] ?yn. thine.

My translation:

Take parsley, sage, garlic, scallions, onions, leeks, borage, Mints, baby
leeks, fennel and town cress (garden cress), rue, rosemary, purslane, rinse,
and wash them clean, Pick them,  Pluck them small with your hands and mix
them well with raw (extra virgin) olive oil.  Lay on vinegar and salt, and
serve it forth.

Lady Anne du Bosc Known as Mordonna The Cook
Mka Pat Griffin
Thorngill, Meridies
mka Montgomery, AL

-----Original Message-----
Can anyone recommend some good dishes for SCA potlucks or daytrips,
especially period dishes
that would travel well and would be tasty served cold or at room  
temperature (other than meat, cheese and bread of course :)_

Christiana


Date: Sat, 3 Nov 2007 11:34:58 EDT
From: Bronwynmgn at aol.com
Subject: Re: [Sca-cooks] SCA Potlucks
To: sca-cooks at lists.ansteorra.org

ewilson618 at tx.rr.com writes:
<<Can anyone recommend some good dishes for SCA potlucks or  daytrips,
especially period dishes that would travel well and would be tasty  served cold or at room temperature (other than meat, cheese and bread of course :)_>>

This is one of my favorite ones.  It is solid enough once cooked to be  able
to eat it without needing a plate or utensils, too.

Pies of Parys
From Harleian MS 4016, c. 1450 English, as redacted in  Pleyn Delit  
and adapted by Brangwayna Morgan

Take and smyte faire buttes of porke and buttes of vele togidre, and put  hit
in a faire potte.  And putte thereto faire broth, And a quantitie of Wyne,
And lete all boile togedidre til hit be ynogh; And then take hit fro the  fire,
and lete kele a litel, an cast ther-to raw yolkes of eyren, and pouudre of
gyngeuere, sugre, and salt, and mynced dates, reseyns of corence; make then
coffyns of feyre past, and do it ther-ynne, and keuere it & lete bake  y-nogh.


Pastry for a 9-inch pie pan (top and bottom) or ca 24 tart shells
1.5 pounds mixed ground meat, including at least two of pork, veal,  
beef  (I usually use ground meatloaf mix)
1 cup each water, red wine
3 egg yolks or  1 whole egg plus one yolk
1/2 tsp. each ginger, sugar, and salt
1/4 cup each  minced dates, currants

Put the ground raw meat in a saucepan and cover with the wine and water;
bring to a boil and simmer for 10 minutes.  Then drain all the cooking juices
into a heatproof container, setting aside the meat.  Let the cooking liquid
cool (preferably in the refrigerator or freezer) until you can remove all the
fat from the top.
When you are ready to assemble the pie,  line a pie dish with pastry.  Then
bring the defatted juices to a boil;  beat the egg yolks (or egg and yolk) in a
bowl and beat in a little of the hot  (but not quite boiling) stock.  Beat in
the rest, still off the heat; then  mix together meat, dried fruits, spices,
and sauce and stir over low heat for a  few minutes to thicken slightly.  Put
in the prepared pie shell and cover  with a top crust (unless you are making
individual tarts).  Bake in a  pre-heated 350 degree oven for about 1 hour
(less for individual tarts).   As the mixture may tend to be pretty sloppy at
first, be sure to slit the top  crust to allow steam to escape; and it may also be wise to put a cookie sheet or  a piece of foil under the pie pan.

Brangwayna Morgan


Date: Sat, 3 Nov 2007 10:23:19 -0700
From: "V A" <phoenissa at gmail.com>
Subject: Re: [Sca-cooks] SCA Potlucks
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>

There are a vast number of savory pie and tart recipes from SCA
period; some are meat-based, some are dairy-based, and some are filled
with veggies.  Two of my favorites (unfailing crowd pleasers) are the
"Genoese" spinach-and-cheese tart and the mushroom tart from the
Ouverture de Cuisine (1604).

Vittoria


Date: Mon, 15 Sep 2008 15:00:24 -0700 (PDT)
From: Huette von Ahrens <ahrenshav at yahoo.com>
Subject: [Sca-cooks] Some recipes that I have redacted.
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

Our local barony had their Anniversary Tournament on Saturday and there was a pot luck luncheon at noon.  Here are the recipes that I used and my redactions with commentaries.

To make a tarte of Spinnage    [From The good huswifes Jewell. 1596]
Take three handfull of Spinnage, boile it in faire water, when it is boyled, put away the water from it and put the spinnage in a stone morter, grind it smal with two dishes of butter melted, and four rawe egges, then straine it and season it with sugar, Sinamon and ginger, and lay it in your Coffin, when it is hardened in the oven, then bake it and when it is enough, serve it upon a faire dish, and cast upon it Sugar and Biskets.

My redaction:

Pie Crust
1 package 12 oz fresh baby spinach
9 eggs
8 oz melted butter
1 tbsp sugar
1 tsp cinnamon
1 tsp ground ginger

Line a 9" pie pan with pie crust.  Blind bake it for 15 min in a preheated 450 degree oven.

Take spinach and boil in a saucepan with a cup of water for 10 to 15 min. until tender.  Drain and grind in a morter until smooth.  Mix eggs, butter, sugar, cinnamon, and ginger together. [I used a mixer on high.]  Add spinach and mix until eggs are somewhat fluffy.  Pore mixture into prepared pie crust and bake 30 to 40 min. in a 350 degree oven.  Sugar may be strewn on top just before serving.  [I didn't.]


To boile onions [From The good huswifes Jewell. 1596]

Take a good many onions and cut them in four quarters, set them on the fire in as much water as you think will boile them tender, and when they be clean skimmed, put in a good many raisons, halfe a grose pepper, a good peece of sugar, and a little salte, and when the onions be through boiled, beat the yolke of an Egge with Vergious, and put into your pot and so serve it upon soppes.  If you will, poch Egges and lay upon them.

My redaction:

3 large sweet onions, pealed and quartered.
8 oz. raisins
1 tsp. pepper 
1 tbsp. sugar
1 tsp. salt
16 oz water
Toasted bread for sops
3 hard boiled eggs, sliced

Throw first six ingredients into a crock pot and boil on high for 7 hours.  Serve with the sops and decorate with sliced eggs.

This was the last item that I made.  I almost decided not to make this as it was late and I was very tired.  I didn't relish standing over a hot stove watching this boil.  Just as I was about to go to bed, the thought occured to me that I could make this in a crock pot and still get some sleep.  I decided to hard boil the eggs as I thought it would be prettier to decorate with them than with a poached egg.  I also didn't thicken this dish, because the onions remained so large.  If they had mushed up, I would have added the thickener.  The next time I make this, I will chop the onions finer.  While this dish tasted very good, the large pieces of onion were somewhat hard to keep on the sops.  But that is just a personal choice for me.


To make red deere [From The good huswifes Jewell. 1596]

Take a legge of beef, and cut out all the sinews clean, and take a roling pin and all to beate it, then perboile it, and when you have so doon lard it very thick and lay it in wine or vinegar for two or three howers, or a whole night then take it out & season it with peper, salt, cloves and maice, then put it into your past, & so bake it.

My redaction:

4 smallish steaks tenderized by the butcher
1/4 bottle of claret
4 or 5 strips of bacon
Pie Crust
1 tsp each salt, pepper, ground cloves and ground mace.

Put steaks in a dish or pan and marinate them with the claret for two or three hours.  Take an 8.5x11" pan and line the bottom with pie crust.  Place your steaks into the crust, sprinkle with spices and then lay bacon on top of steaks.  Place another crust on top of the meat and seal the top and bottom together.  Bake in a 400 degree oven for 15 min., then reduce heat to 350 degrees and bake for a further 60 min.  May be served either hot or cold.

When I made this I actually put the bacon on the bottom of the steaks, but that made the bottom crust soggy.  Next time, I will put the bacon on the top.  The recipe called for larding, but being short on time, I felt that the dish wouldn't taste that much different if I just laid the bacon in the pie.  The steak was plenty tender and juicy.  Since the pot luck was at an outdoors event, I served it cold.  I brought the leftovers home and served them to my family hot.  Although they both tasted good, I felt that it was much better hot.

Huette


Date: Fri, 24 Dec 2010 08:26:34 -0500
From: Elaine Koogler <kiridono at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] period food suggestions for pot lucks

One dish that I've taken to potlucks with a great deal of success is to do
Digby's Savory Toasted Cheese...I do it as a fondue kind of thing (I have a
period chafing dish), with a platter of various things to dip (roast beef,
bread, mushrooms, broccoli, etc.).  It's showy, non-scary to new folks and
wonderful!

Kiri


Date: Sun, 30 Jan 2011 13:27:59 -0800 (PST)
From: Donna Green <donnaegreen at yahoo.com>
To: sca-cooks at lists.ansteorra.org
Subject: [Sca-cooks] some liver and other offal recipes

I made lamb stew with liver sauce (See Brighid's translation below) from Nola for the potluck at the Crosston Ball yesterday. It was well received. It also finally used up the lamb liver that has been sitting in my freezer for a while.

Juana Isabella
West

22. Pottage Of Marinated Kid Which Is Called Janete Of Kid
Potaje De Cabrito Adobado Que Se Dice Janete De Cabrito
Take a forequarter of kid and cook it in a pot, and after it is cooked take it out, and cut it into pieces as big as a walnut; and take fatty bacon, and gently fry [the kid] with it and with a little bit of onion; then take toasted almonds and grind them in a mortar with a piece of kid's liver roasted on the coals and with a crustless piece of bread soaked in white vinegar; and all of this should be ground together with a pair of egg yolks for each dish; and after it is all well-ground, blend it with good broth. And then strain it through a woolen cloth; and when it has been strained, put it in the pot where it must cook. And cast in all fine spices; and put the kid in the pot together with the sauce. And cook it, and when it is cooked, cast a little cut-up parsley in the pot, and sugar, and make it in such a manner that it tastes a little of vinegar; and cast on it the pot-grease from the first cooking of the kid, and cast on enough.

Date: Thu, 2 Feb 2012 15:39:46 -0500
From: Sharon Palmer <ranvaig at columbus.rr.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] soooooo...

<<< Since it appears that beans as a cheap option are out (unless I can get a
ride to Yoke's), anyone have any ideas of something authentic, popular,
filling and cheap to bring to a Medieval feast?  I"m trying to avoid the
standard "bachelor" options, and bring something nice. >>>

Chickpeas, black eyed peas, split peas, or lentils are cheap and period.
(Rumpolt has a huge number of recipes for dry peas, it must have been 
a staple in even well-to-do houses).

Mancho Blanco (sweetened chicken and rice) is very common in many 
cultures, is very unusual in the SCA (at least in this corner of the 
Known World), but would make a small amount of chicken go quite a 
long way.

Ranvaig


Date: Thu, 02 Feb 2012 13:50:59 -0700
From: "Kathleen Roberts" <karobert at unm.edu>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] soooooo...

fresh made cheese!

2 gallons of milk, 1/2 c vinegar, bit of salt, some patience and a watchful eye, and VIOLA!!!!!  

dress it up with herbs and spices or drizzle it with honey.

cailte


Date: Thu, 2 Feb 2012 18:17:39 -0500 (EST)
From: Daniel And elizabeth phelps  <dephelps at embarqmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] soooooo...

I've done rice in three colors.  Rice with turmeric for a nice yellow, rice with dried dill mixed in just at the point that it is done and plain white. Looks nice in a long tray.  Learned the dill trick at an Afghani restaurant in Houston of all places back in the 80's.  Tis different but not so much that it frightens people off and it is tasty.

Daniel


Date: Thu, 2 Feb 2012 20:47:48 -0800 (PST)
From: Tre <trekatz at yahoo.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] soooooo...

Two suggestions on things to bring, but you'd have to decide how filling they are - Apple and Onion Salad, or Barley Pilaf. The Barley Pilaf was VERY popular at a feast I cooked, and I've served the Apple and Onion salad to mundanes as well as Scadians and it was well recieved both places.

Apple and Onion Salad

Take sweet apples (I used Pink Ladies) and cut them into small chunks in a bowl. Cut some onion (I used red onions, both for flavor and color) into small chunks and mix with the apple. Toss with a small amount of red wine vinegar and olive oil. Salt and Pepper to taste. 

Barley Pilaf
(from "Tastes of Anglo-Saxon England)

1 cup barley
4 cups water for soaking
4 radishes (minced)
2 Tbsp butter
1/4 cup water
1 3/4 cup Beef broth or stock
1/2 tsp salt
1/8 tsp cinnamon

1. Soak the barley in water for four hours. rain the water and reserve the barley
2 Melt the butter in a medium saucepan; saute the radish
3. Stir in the remaining ingredients (barley, water, stock, salt, and cinnamon) Bring the mixture to a boil.
4. Reduce the heat Cover the pan with a lid and let the mixture simmer 40-60 minutes, or until the barley is tender.
(recipe serves 4-6)


Date: Thu, 2 Feb 2012 20:49:29 -0800 (PST)
From: Tre <trekatz at yahoo.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] soooooo...

This one is a really good idea! I was doing a test kitchen with some neighbors, and their favorite thing that I served them was fresh cheese to spread on bread. I mixed in some fresh chives, parsley, and thyme.
====================
--- On Thu, 2/2/12, Kathleen Roberts <karobert at unm.edu> wrote:
From: Kathleen Roberts <karobert at unm.edu>
<<< fresh made cheese!

2 gallons of milk, 1/2 c vinegar, bit of salt, some patience and a watchful eye, and VIOLA!!!!!? 

dress it up with herbs and spices or drizzle it with honey.

Cailte >>>


Date: Sat, 4 Feb 2012 06:31:02 +0100
From: Ana Vald?s <agora158 at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] soooooo...

<<< Something that requires minimal additional purchases.  I don't know how to
make couscous....is it easy? >>>

Cous cous is dead easy, it's precooked, it means you must only cook water,
pour it over the pot and let it swollen. You can add some butter or oil to
it to make it more easy.

Ana


Date: Thu, 20 Nov 2014 12:35:27 -0500
From: Aruvqan <aruvqan at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Period foods for non-SCA pot lucks

On 11/20/2014 4:18 AM, Stefan li Rous wrote:
<<< So what other period dishes would be good things to take to a non-SCA pot luck? Or which ones have you had particular success with? >>>

Armored turnips, loseyns, makke, the eggplant pancakes from al-Andalusi, isfanakh mutajjan, beef y-stewed, gingerbread and Digby's cheesy spoo. What we make depends on what Rob [or I in the past when I was still working] signed up for and if I felt going vegetarian or vegan for whatever reason.

I will say that the armored turnips went well if the little note card 
'accidentally' got covered up so people thought they were just plain 
scalloped potatoes =) Makke almost always went over well, especially in 
offices with a large hispanic population - they consider them more or 
less refried beans and a familiar item. And ginger bread in various 
forms is always popular - anything sweet is. I have also done little 
molded shortbread bites, which were very popular as well.


Date: Sat, 22 Nov 2014 14:54:17 +0000
From: Drew Shiel <gothwalk at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Period foods for non-SCA pot lucks

On Thu, Nov 20, 2014 at 9:18 AM, Stefan li Rous <StefanliRous at gmail.com> wrote:
<<< So what other period dishes would be good things to take to a non-SCA pot luck? Or which ones have you had particular success with? >>>

 There is a particular leek dish, which I've had from Pleyn Delite, called Blaunchyd Porray. The first time I made it, I had a rough time getting it to the table, because the kitchen staff kept "making sure it was still good", and I've fed it to people who are not remotely interested in historical food with considerable success. It's essentially leeks in almond milk, or alternately, leeks in cream with ground almond.

Aodh


Date: Sat, 22 Nov 2014 20:58:59 -0600
From: Stefan li Rous <StefanliRous at gmail.com>
To: SCA-Cooks maillist SCA-Cooks <SCA-Cooks at Ansteorra.org>
Subject: Re: [Sca-cooks] Period foods for non-SCA pot lucks

Aodh suggested Blaunchyd Porray:
<<< There is a particular leek dish, which I've had from Pleyn Delite, called Blaunchyd Porray. The first time I made it, I had a rough time getting it to the table, because the kitchen staff kept "making sure it was still good", and I've fed it to people who are not remotely interested in historical food with considerable success. It's essentially leeks in almond milk, or alternately, leeks in cream with ground almond. >>>

I couldn't find my copy of Pleyn Delite, but I did find this recipe online.
For instance, http://www.helencallaghan.co.uk/2013/03/13/medieval-cookery-iii-blaunchyd-porray-creamed-leeks/ has a reasonable report with photographs.

I find this method of making almond milk a bit crude, but if it works? And maybe we have the Pleyn Delite authors for the idea of mixing cream and crushed almonds to make almond milk.

I don't see it in the original recipe, but I have a lot of problems reading and interpreting the original text.

For blaunchyd porray.

Take thykke mylke of almondes dere
And heke hedes ?ou take with stalk in fere,
?at is in peses ?ou stryke.
Put alle in pot, alye hit ilyke
With a lytel floure, and serve hit ?enne
Wele so?un, in sale, before gode menne.

However, I do often skip over recipes asking for almond milk because I'm in too much of a hurry to make it the usual way(s). I'll have to keep this recipe in mind when I find leeks in the store, even if not for a pot luck.

It does sound like a good side dish for smoked turkey or some kind of roast beast or bird.

Stefan


Date: Tue, 25 Nov 2014 14:03:50 -0700
From: Beth Harper <lyndyn29 at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Period foods for non-SCA pot lucks

Figs in the French Manner from De Nola. Dead simple (dried figs, white
wine, a couple of spices, simmered until the wine forms a reduction),
travels well, keeps well, good served hot or cold, and just outrageously popular at everything I've ever taken them to. A little spendy but worth it for the impact.

Liepa
Villaleon, Outlands


Date: Tue, 25 Nov 2014 21:06:02 +0000
From: Gretchen R Beck <cmupythia at cmu.edu>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Period foods for non-SCA pot lucks

White Torte from Platina (the Ricotta cheesecake found in Cariadoc's Miscellany) -- especially with fresh ginger, it goes over really well.

Most tarts, either sweet or savory, seem to go over well in mundane settings. (well, perhaps not eels unless you have an eely crowd...)

toodles, margaret


From the fb "SCA Cooks" group:

Johnna Holloway 
Potlucks vary. Can the site handle a roaster or crockpot being set up and plugged in all day? Or are you expected to keep dishes on ice and quickly reheat before serving at night? Ovens available for reheating? How many is your dish supposed to serve? Think about transportation too. How are packing the dish for travel? Salads, cheeses, and artisan breads are always welcome as are wafers.	
	
Bev Roden
12:15pm Sep 12
Cormarye can be made in a crockpot. It is delicious hot or cold.

Bev Roden
11:59am Sep 12
Cormarye (spiced pork roast, cooked in red wine) and Ember Day Tart are always big hits when I take them to pot lucks. You can find both recipes (and many other recipes) at medievalcookery.com

Urtatim Al-Qurtubiyya
11:48am Sep 12

I recommend any of the various SCA-period egg-cheese-herb tarts. They'll keep well as long as it isn't insanely hot and humid, in which case they'll be fine in a cooler.

Among them are the spinach & chard herb tart in Le Menagier de Paris. Recipe on-line. 

Herb Tart for the Month of May by Maestro Martino.

Tart in Ember Day - in Curye on Inglish. Various worked-out recipes in the internet.

There are also some without greens. In Curye on Inglish there's Malaches Whyte. And in the Pepys manuscript there's Tarts owte of Lent

Mem Morman
4:01pm Sep 12
Chese and Mushroom tarts or (with a crock pot) a lamb tharida. Let me know if you want recipes.

Brandon Baranowski 
If you have power for a crock pot, i'm a big fan of Kabab Karaz. 

It's meatballs in a sour cherry sauce, and has a BBQ quality to it

Carolyn Laird Trontoski 

Limonida chicken soup.

Bev Roden 
Cormarye (spiced pork roast, cooked in red wine) and Ember Day Tart are always big hits when I take them to pot lucks. You can find both recipes (and many other recipes) at medievalcookery.com

Cormarye can be made in a crockpot. It is delicious hot or cold.

Raven Thornheart-Penner 
My main go-to was fish (tilapia, orange roughy, cod, salmon) whatever looks good & is on sale. 2 sticks of butter; melted with 4-5 grated garlic cloves & 1-2" grated ginger. Basically you're oven poaching or confiting the fish in the flavored butter. You can add any herbs that you choose as well. It winds up being a vegetarian dish. Not my original intention but it works.

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