Recipes for the Crossroads Faire Feast

Note that the following recipes are scaled for 100+ people, and use Jacob Simon's potentially ambiguous jargon. For more information, email Jacob (Contact Information Deleted), our head cook.

For just the ingredients lists, refer to the ingredients page.

Kichiri
Ground Rice Pudding - Tahri
Tartes Du Quelquechose
Everyday Torta
Roast Chicken in Lemon Sauce
Menestra of Greens
Tredura (hashed leeks)
Salma Tart
Porridge
Flatbread/Shardbread (Shortbread)
Roast Pork with Mint and Garlic Butter
Apple Bacon
Glazed Veggies

Back to the Feast Page.

Kichiri

White Rice5 lbs
Red Lentils (Massor Dal)5 lbs
Ghee1.5 lbs
Onion, Minced2 huge once
Clove, powdered1/2 tbsp
cinnamon2 tbsp
black pepper3 tbsp
Ginger, Chopped4 oz
Cardamon1 tbsp
Sugar3/4 cup
Bay Leaf8 each
Turmeric4 tbsp
Salt3 tbsp (4.5 if kosher is used)

Heat ghee in a pan. Add whole spices & sliced onions. Fry till pink. Add washed dal & fry a little. Add rice fry & add turmeric powder, salt & sugar. Add sufficient water cover & cook on slow fire till done. Serve with ghee.

Serve with fresh Chopped Fruits, Oranges, Mango, Sultanas, Apricots (if available)(cashews on side),

Process to produce 9-10 pounds, about 3/4 pound per table

Kichiri
Ground Rice Pudding - Tahri
Tartes Du Quelquechose
Everyday Torta
Roast Chicken in Lemon Sauce
Menestra of Greens
Tredura (hashed leeks)
Salma Tart
Porridge
Flatbread/Shardbread (Shortbread)
Roast Pork with Mint and Garlic Butter
Apple Bacon
Glazed Veggies

Back to the Feast Page.

Ground Rice Pudding - Tahri

Ground Rice10 pounds
Milk5 gallons and one quart
Rose water8 ounces
Sugar10 pounds
Chopped Dates1 pound
Ground Cloves1 tsp
Chopped Pistachio1 pound

Make a paste of the rice with some milk, and then dissolve the paste into remaining milk. Add sugar, dates and rosewater, and simmer until stiff. Pour into buttered mold (or ghee) and chill. Turn out when cool and garnish with chopped nuts.

Kichiri
Ground Rice Pudding - Tahri
Tartes Du Quelquechose
Everyday Torta
Roast Chicken in Lemon Sauce
Menestra of Greens
Tredura (hashed leeks)
Salma Tart
Porridge
Flatbread/Shardbread (Shortbread)
Roast Pork with Mint and Garlic Butter
Apple Bacon
Glazed Veggies

Back to the Feast Page.

Tartes Du Quelquechose

From Sallets, Humbles, and Shresbury Cakes, pg. 30

26 jumbo eggs
3/4 pound of finely chopped ham
1 pint of heavy cream
1 tablespoon salt
1 tsp ground pepper
1 tsp cinnamon
1 tsp cloves
1/2 tsp mace
1/2 tsp ginger
3 ounces fine chopped currants
3 lbs fresh spinach, cleaned, cooked and drained
1 cup of chopped flower blossoms (marigold, nasturtium, or squash)

Combine all above ingredients and pour into raw mini tart shells , and bake at 350 till done. Turn out and cool.(use a pastry dough with orange and lemon zest)

Garnish platter with flowers.

Kichiri
Ground Rice Pudding - Tahri
Tartes Du Quelquechose
Everyday Torta
Roast Chicken in Lemon Sauce
Menestra of Greens
Tredura (hashed leeks)
Salma Tart
Porridge
Flatbread/Shardbread (Shortbread)
Roast Pork with Mint and Garlic Butter
Apple Bacon
Glazed Veggies

Back to the Feast Page.

Everyday Torta - 14 pies

Medieval Kitchen, pg. 152

21 lbs fresh cheese: ricotta
4 c sugar
5 oz fresh ginger
2 lbs butter
21 cups bread crumbs
42 beaten large eggs
2 tsp salt
8 cups raisins
15-10 in. pastry shell
10 T sugar
5 T rosewater
3 tbsp cinnamon
14 pastry crust

Mix all ingredients except for last two, fill shells, bake 325deg. for 40 minutes. When oil separates, it is done. Put under broiler to brown top lightly. Sprinkle sugar cinnamon and rosewater, spread on with spoon bottom. Cool until set.

Kichiri
Ground Rice Pudding - Tahri
Tartes Du Quelquechose
Everyday Torta
Roast Chicken in Lemon Sauce
Menestra of Greens
Tredura (hashed leeks)
Salma Tart
Porridge
Flatbread/Shardbread (Shortbread)
Roast Pork with Mint and Garlic Butter
Apple Bacon
Glazed Veggies

Back to the Feast Page.

Roast Chicken in Lemon Sauce

Medieval Kitchen, pg. 114

14 Chickens (5 lbs each)
14 cups red wine vinegar
32 oz bottle lemon juice
13 bunches parsley, chopped
50 bay leaves
1/4 bunch sage
1/4 bunch rosemary
45 cloves garlic, (crushed lightly)
Salt to taste

Mix herbs a garlic, and vinegar. Salt inside and outside of chickens. Roast until done. Remove from roasting pans and deglaze pans with water add to pot and add lemon juice. Boil and reduce until yummy. Serve along with chicken.

Kichiri
Ground Rice Pudding - Tahri
Tartes Du Quelquechose
Everyday Torta
Roast Chicken in Lemon Sauce
Menestra of Greens
Tredura (hashed leeks)
Salma Tart
Porridge
Flatbread/Shardbread (Shortbread)
Roast Pork with Mint and Garlic Butter
Apple Bacon
Glazed Veggies

Back to the Feast Page.

Menestra of Greens

Medieval Kitchen, pg. 55

8 gallons of beef broth
10 lbs swiss chard leaves chopped
10 lbs spinach leaves chopped
5 bunches of Italian parsley chopped course
2 bunches of mint
black pepper to taste

Prepare broth and add last minute the chopped vegetables.

Kichiri
Ground Rice Pudding - Tahri
Tartes Du Quelquechose
Everyday Torta
Roast Chicken in Lemon Sauce
Menestra of Greens
Tredura (hashed leeks)
Salma Tart
Porridge
Flatbread/Shardbread (Shortbread)
Roast Pork with Mint and Garlic Butter
Apple Bacon
Glazed Veggies

Back to the Feast Page.

Tredura (hashed leeks)

Medieval Kitchen, pg. 71

18 lbs of leeks
4 lbs salt pork, rendered
50 eggs
lots of saffron
salt to taste
2 lbs bread crumbs

Clean, chop and boil leaks, fry in salt pork, mix eggs and crumbs and toss into leeks. Do not over cook. Top with spice mixture consisting of 1 tbsp ground ginger, 1 tbsp, cinnamon, 1 tbsp nutmeg.

Kichiri
Ground Rice Pudding - Tahri
Tartes Du Quelquechose
Everyday Torta
Roast Chicken in Lemon Sauce
Menestra of Greens
Tredura (hashed leeks)
Salma Tart
Porridge
Flatbread/Shardbread (Shortbread)
Roast Pork with Mint and Garlic Butter
Apple Bacon
Glazed Veggies

Back to the Feast Page.

Salma Tart

The Islamic World - #51 of Complete Anachronist, pg. 53

Start with basic mini pie shells, blind baked.

3 large diced Onions
5 lbs ground lamb
1 tsp ground cloves
1 bunch fresh chopped mint
16 oz plain yogurt (full fat)
Olive oil to taste

Saute onions in olive oil and then add lamb. Drain and add cloves, mint, and salt to taste. Fill shells and pipe on yogurt.

Kichiri
Ground Rice Pudding - Tahri
Tartes Du Quelquechose
Everyday Torta
Roast Chicken in Lemon Sauce
Menestra of Greens
Tredura (hashed leeks)
Salma Tart
Porridge
Flatbread/Shardbread (Shortbread)
Roast Pork with Mint and Garlic Butter
Apple Bacon
Glazed Veggies

Back to the Feast Page.

Porridge

http://www.geocities.com/Athens/Atrium/1787/rviking.htm

The basic recipe is, per person one cup of kernels and two cups of liquid (water and/or milk). One must count on having to add more liquid because of evaporation when the porridge cooks over an open fire without a cover. Any pressed and crushed kernels can be used, the most coarse should soak overnight otherwise they will have to be cooked too long.

10-15 cups of water
4 pounds of cracked wheat kernels. Let them soak over night so they won't be so hard to chew.
4 pounds pearl barley
3 pounds whole grain wheat flour
4 pounds crushed hazelnuts
1 pound of honey 4 tbsp salt
8 chopped apples or pears

Boil till done, add apples and honey at the end. Serve with a picture of light cream.

Kichiri
Ground Rice Pudding - Tahri
Tartes Du Quelquechose
Everyday Torta
Roast Chicken in Lemon Sauce
Menestra of Greens
Tredura (hashed leeks)
Salma Tart
Porridge
Flatbread/Shardbread (Shortbread)
Roast Pork with Mint and Garlic Butter
Apple Bacon
Glazed Veggies

Back to the Feast Page.

Flatbread/Shardbread (Shortbread)

http://www.geocities.com/Athens/Atrium/1787/rviking.htm

If you have butchered a hen you can use the yolks in the dough. The bread is called shard bread because it is baked on a shard of pottery; but if one has a large household it can also be baked on an iron skillet about 10-15 cm over the coals.

7 cups of gruttet flour or thick wheat flour
3 cups of liquid. Use whey or butter milk
1 Egg
A dash of salt (if desired)

Flour, liquid, egg and salt must be kneaded long and thoroughly. If needed add more flour or liquid so the dough is just right. The dough should be shaped into small balls and then pressed flat and thin. The bread is baked over a glowing fire on shards of pottery or pans, about 2-3 minutes on each side. The bread should be light brown and sound hollow when you knock on it lightly with a fingernail. For the pottery you can use the shards from an average red burned herbal pot

Kichiri
Ground Rice Pudding - Tahri
Tartes Du Quelquechose
Everyday Torta
Roast Chicken in Lemon Sauce
Menestra of Greens
Tredura (hashed leeks)
Salma Tart
Porridge
Flatbread/Shardbread (Shortbread)
Roast Pork with Mint and Garlic Butter
Apple Bacon
Glazed Veggies

Back to the Feast Page.

Roast Pork with Mint and Garlic Butter

http://www.geocities.com/Athens/Atrium/1787/rviking.htm

14 loin of pork, 2-3 lbs
1 pound butter
salt to taste
black pepper
4 cups cup chopped parsley
1 cups chopped garlic
3 large onions, chopped finely
2 bunches fresh mint
3 cups breadcrumbs

Place leg of lamb in a roasting pan. Mix the other ingredients and spread over the meat. Place in an oven, preheated to 175 C (360 F) and roast for 1 1/2 - 2 hours. Let rest for around 10 minutes, then serve.

Kichiri
Ground Rice Pudding - Tahri
Tartes Du Quelquechose
Everyday Torta
Roast Chicken in Lemon Sauce
Menestra of Greens
Tredura (hashed leeks)
Salma Tart
Porridge
Flatbread/Shardbread (Shortbread)
Roast Pork with Mint and Garlic Butter
Apple Bacon
Glazed Veggies

Back to the Feast Page.

Apple Bacon

http://www.geocities.com/Athens/Atrium/1787/rviking.htm

3 lbs bacon, fresh or cured
1 tbsp lard or butter, if needed
4 large onions, sliced
40 apples, cored and sliced
pepper
a few whole cloves

Cut the bacon into slices and fry them in a large frying pan at medium heat. Turn them over a couple of times and fry until crisp. Remove from pan, add lard or butter if needed and fry onion rings and apple slices with the spices at low heat until they are soft and beginning to color. Return the bacon to the pan, stir and let warm through. Garnish around pork.

Kichiri
Ground Rice Pudding - Tahri
Tartes Du Quelquechose
Everyday Torta
Roast Chicken in Lemon Sauce
Menestra of Greens
Tredura (hashed leeks)
Salma Tart
Porridge
Flatbread/Shardbread (Shortbread)
Roast Pork with Mint and Garlic Butter
Apple Bacon
Glazed Veggies

Back to the Feast Page.

Glazed Veggies

http://www.geocities.com/Athens/Atrium/1787/rviking.htm

12 lbs of peeled carrots diced large
5 lbs parsnips scraped and diced large.
1 pound honey

Coat with thin layer of oil, salt and pepper. Roast and top with honey, roast another five minutes and serve

Back to the Feast Page.