Feast for Brendokenfest 2009

Our Feast this year, which is being organized by Lord Giles Fitz Alan and his team, will feature a 14th century English theme.

Feast Menu

Menu and ingredients subject to change. Items marked with an asterisk (*) are vegetarian; those marked with double asterisk (**) are vegan.

On the Table

  • Bread
  • Butter
  • * Soft Cheese
  • ** Compost (pickled vegetables)

First Course

  • Chickens in Cawdel (chicken with egg sauce)
  • * Frytours of Pasternaks, of Skirwittes, and of Apples
  • ** Syrosye (cherry pudding)

Second Course

  • Cormayre (pork loin with red wine sauce)
  • ** Caboches in Pottage (cabbage soup)
  • * Daryols (cream custard pie)

Fourth Course

  • Bukkenade (beef stew)
  • * Loseynes (cheese lasagna)
  • ** Comadore (fried fruit pies)

Dessert Course

  • ** Payne Ragoun (pine-nut ginger toffee)
  • * Frytours of Milk (deep-fried cheese)

Feast Ingredients

On the Table

Bread
flour, whey, lard, yeast, honey, salt, gluten (vegan version available)
Butter
Soft Cheese
milk, salt, culture
Compost (pickled vegetables)
parsley root, parsnips, radishes, turnips, cabbage, pears, salt, vinegar, sugar, galingale, mace, cinnamon, saffron, white wine, honey, currants, anise, fennel seed, dry mustard, honey, white wine, white vinegar

First Course

Chickens in Cawdel (chicken with egg sauce)
chicken, broth, egg yolks, ginger, sugar, saffron, salt
Frytours of Pasternaks, of Skirwittes, and of Apples
parsnips, carrots, apple, flour, egg, beer, yeast, salt, saffron
Syrosye (cherry pudding)
cherries, red wine, sugar, butter, bread crumbs, salt

Second Course

Cormayre (pork loin with red wine sauce)
pork, coriander, caraway, black pepper, salt, garlic, red wine, broth
Caboches in Pottage (cabbage soup)
cabbage, onions, leeks, saffron, salt, sugar, galingale, mace, cinnamon
Daryols (cream custard pie)
cream, eggs, sugar, saffron, salt, flour, shortening

Third Course

Bukkenade (beef stew)
beef, almonds, currants, onion, rice flour, sugar, ginger, rosemary, thyme, salt, saffron
Loseynes (cheese lasagna)
flour, water, cheese, sugar, galingale, mace, cinnamon
Comadore (fried fruit pies)
figs, raisins, red wine, sugar, apple, pear, ginger, cinnamon, galingale, cloves, cassia buds, mace, pine nuts, salt, olive oil, flour, shortening, egg

Dessert Course

Payne Ragoun (pine-nut ginger toffee)
honey, sugar, pine nuts, ginger
Frytours of Milk (deep-fried cheese)
cheese, flour, egg, beer, yeast, salt, saffron