Lady Mary Memorial TournamentFeast of Memories
In these pages is a feast containing selected items that were collected from fond memories of past feasts. Many of the specific recipes are suggested from Baronial Members and Dear Friends to the Barony. While the specific recipes may be a tad different, they are collected from my personal collection of Historical books, Recipe books, Baronial Members, Ealdormere Recipe Calendars and Previous Feast Listings. I have provided information with each where the recipe is from, where possible. I highly recommend purchasing an Ealdormere Recipe Calendar when they are available, they are an excellent source of period recipes that are tried and true. Feel free to make any or all (if you are adventurous) at your leisure. In Service to The Barony of Rising Waters and The Kingdom of Ealdormere.
Baroness Gema Krasil ni’Kova
Fresh Baked Bread
Parmesan Flowers (Snowflakes)
Ravioli (chicken and Ricotta)
Caboches in Potage
Acorn Squash with Cinnamon and Honey
Rack of Lamb
Elizabethan Lemon Cookies
German Apple Cakes
English Toffee Coffee
Modern adaptation of Medieval Manchet Bread
(Courtesy of Lady Yllaria de Comport)
- 5 to 6 cups unbleached bread flour
- 2 tbsp regular dry yeast
- 2 cups warm water
- 1/4 cups melted butter
- 1 tbsp sugar
- 1 tbsp salt
Mix yeast with 3 cups flour.
In a separate bowl mix water, butter, sugar and salt. Pour into dry ingredients and stir together. Add additional flour a cup at a time until a soft mass is formed.
Turn out on a floured surface and knead until smooth and elastic. Invert bowl over dough and let rest 15 minutes.
Knead for 30 seconds until air bubbles are driven out. Divide into the number of leaves required and shape as desired.
Place on baking sheet and cover with waxed paper. Place in warm, draft free spot (80 to 85 degrees) until double in size, about 1 ¼ hours.
Preheat oven to 425 degrees. Bake 35 minutes or until bread has a hard, hollow sound when tapped on the bottom.
- 1 part unsalted butter to
- 1/3 part honey.
Blend butter until creamy, mixing honey.
This is generally done to taste or personal preference.
(Ealdormere Recipe Calendar March 2016 submitted by Mistress Gwen Catrin von Berlin)
- 1 dozen eggs
- ½ cup ricotta cheese
- 1 Tbsp grated parmesan
- 1-2 tsp cream
- 1 tbsp fresh parsley
- 1-2 tsp fresh minced chives or mint
- ¼ tsp dry marjoram
- 1/8 tsp salt
- Black pepper to taste
Hard boil eggs for 10 minutes.
Allow to cool and carefully peel. Cut eggs in half, long ways, and removethe yolks, setting the whites aside.
Place yolks in mixing bowl and mash well.
Blend in remaining ingredients and mix well. Mixture should be smooth and creamy. If the mixture is crumbly, add more cream.
Use a pastry bag to place mixture into the egg whites.
- Grated Parmesan (the longer the pieces the better)
Arrange parmesan on parchment lined cookie sheets. Bake at 375 degrees until starting to melt together. Cool and store in airtight container with parchment paper separating snowflakes/flowers.
(Ealdormere Recipe Calendar July 2020 submitted by Marina Anastasia Ozeroski)
- ½ Chicken medium to large chicken breast, poached.
- 2 sliced veal poached.
- ½ tbsp each Tarragon, savory and marjoram
- ¼ tbsp oregano
- 1 ½ tbsp chives
- ¼ tsp of ground ginger, cloves, white pepper, salt and saffron
- ¼ cup + 1 tbsp ricotta
- ½ cup + 1 tbsp parmesan finely grated.
- 3 liters beef soup stock + saffron to taste.
- 1 ½ c flour
- 1 tsp salt
- 2 eggs, beaten.
- ½ c cold water
Combine flour and salt in food processor and pulse.
Slowly add eggs to mix through feeder.
Then slowly add cold water. It is done when the mixture forms a ball around the spindle. Be careful as it can be very sticky if there is too much water added.
Turn out onto a floured surface and lightly kneed four times.
Cut in half, form two balls, wrap each in plastic wrap and let rest for 30 minutes.
In food processor chop chicken and veal to fine chop but not paste.
Finely chop all herbs and add to meat.
Add spices and mix well.
Add cheese and mix well.
Roll out dough into think rectangle shape. Cut into strips and then squares or rectangles, about 1.5 to 2 inches in size.
Add a nut size amount of mixture to center of dough square. Fold and pinch closed along the open edges, set aside on parchment lined baking sheet. Cover with a tea towel to prevent ravioli from drying out.
Bring broth to boil, add saffron to taste. Add ravioli and cook for approx. 15 minutes or until dough is cooked.
Remove from broth and sprinkle with parmesan cheese and spice mix if desired.
Yield approx. 125 ravioli.
(original print What to Eat, and how to cook it 1863. Re-print A feast of Ice and Fire, by C. Monroe-Cassel and S. Lehrer)
- 4 to 6 beets, preferable mix of red and golden
- Olive oil
- 4 tbsp unsalted butter
- 1tsp fresh parsley, finely chopped.
- Pinch of salt and pepper
- Balsamic vinegar
Preheat oven to 375 degrees.
Coat the beets lightly with olive oil and wrap in aluminum foil, place on a baking sheet and roast in the oven until cooked through (about 45 to 60 minutes)
Let beets cool for 10 minutes then cut into ¼ inch slices.
Melt butter in a saucepan, add parsley, salt and pepper. Add sliced beets and stir to coat. Sauté for 5 to 10 minutes, sprinkle with balsamic vinegar and serve.
*author notes that placing the golden and red beets together colours the golden beets to make them look like little mini sunsets.
(Ealdormere Recipe Calendar Feb 2016 submitted by Baroness Aibhilin fra Skye)
Take one rabbit and remove the meat from the bine and mince.
Take ½ pound of fatty bacon mince and add to rabbit.
Take 1.5 tsp salt, 2 tsp pepper, 1 tbsp clove and 2 tsp cinnamon, grind finely in mortar and pestle.
Add mixture to meat and mix well.
Take some lemon peel pith removed and mince it fine and add about 2 tsp to meat mixture.
2 egg beaten well, add to meat.
¼ cup red wine add to mixture and combine well.
- 150ml water
- 6oz lard
- 1 lb flour
Heat water and melt lard in it until mixture is boiling, add flour, be careful.
Mix well, when cool enough to touch knead the dough mixture.
You can use this dough to make a stiff crust or put into a mould.
Fill mould and add meat mixture until very full. The mould does not need to be greased as there is enough lard that the dough will not stick.
Put lid of dough on top and bake in oven at 325 degrees for 2 hours.
Immediately remove from mould after taking it out of the oven.
Caboches in Potage
(Ealdormere Recipe Calendar May 2019 submitted by Lady Emelote of Calais)
- ½ head of large green cabbage, sliced fine.
- 2 onions, sliced.
- 3 cloves garlic, sliced.
- 3 leeks, chopped (whites only)
- Salt to taste
- 1liter beef broth
- ¼ tsp coriander and ground cardamom
- 2 tbsp butter
Chop all vegetables and have it ready as the pot is warming up.
Add butter to warmed pot, melt butter.
Add onions, leeks and garlic to melted butter and cook until translucent.
Add cabbage and stir into mixture.
Add broth and bring contents to boil, once at rolling boil turn heat down to simmer.
Add spices, remember to taste to make sure it is to you’re liking.
Simmer for 10 to 20 minutes, or until cabbage is cooked through.
Acorn Squash with Cinnamon and Honey (Celtic Folklore Cooking, Joanne Asala)
- 4 Acorn Squash
- 8 tbsp honey, or to taste.
- 8 tbsp unsalted butter
- 8 tsp cinnamon
- 8 pinches of brown sugar
- Halve each squash and remove seeds.
Mix 1 tbsp honey, 1 tbsp butter, 1 tsp cinnamon and 1 pinch brown sugar for each half, brush over the meat of the squash coving it completely and evenly.
Cover squash with foil and place on baking sheet meat side up.
Bake at 350 degrees for 1 ½ hours, fork should pierce the meat of the squash easily.
Rack of Lamb
(Ealdormere Recipe Calendar Bonus Recipe 2020, submitted by Baroness Lucia de Enzinas)
- 1 Rack of lamb
- 5 tbsp olive oil
- 2 tsp salt
- 2 tbsp dried rosemary
- 2 tbsp minced garlic
- 2 tbsp dried sage
- ½ tsp ground cloves
- Black pepper to taste
Mix the olive oil and spices. Brush over the lamb racks on both sides.
Set racks fat side up on a large roasting pan and let stand for an hour.
Preheat oven to 450 degrees.
Roast the lamb in the upper third of the oven for 15 minutes. Turn the racks and roast from 10 minutes (medium-rare) to 20 minutes (well-done)
Transfer the racks to a carving board and let rest for 10 minutes before serving.
(The Forme of Cury*)
(*please note that original recipe notes the ingredients are parsley, sage, green garlic, scallions, lettuce, leek, spinach, borage, mints, primroses, violets, fennel, garden cress, rosemary and purslane. My recipe is simplified for availability of items and personal preference)
- 5 cups baby spinach
- 3 cups turnup greens
- 1 cup raisins
- 1 cup roasted chickpeas.
- Oil and vinegar to taste
- Pinch of salt
In a large bowl combine greens, raisins and chickpeas.
Drizzle with oil and vinegar to taste, sprinkle with salt and toss well.
(Ealdormere Recipe Calendar August 2017, submitted by Tinker James of Caldrithig)
- ¼ tsp saffron
- 250 ml of chicken broth
- 500g mushrooms
- 500g leek whites
- 1tsp of powder of fort mixture
Powder Fort Mixture
- 2 parts (by weight) ground ginger
- 2 parts ground pepper
- 1-part grains of paradise
- ½ part ground mace
- ½ part ground cloves
Mix uniformly and store in airtight container.
Clean and dice mushrooms.
Cut the white part of the leeks and finely slice the whites into thin circles. Separate the circles into separate rings.
Crumble saffron into a small amount of water, stir until dissolved.
In a saucepan combine chicken broth and saffron water, heat on medium low until simmering.
Add mushrooms and leeks to the broth and continue cooking on simmer until all are tender.
Garnish with Powder Fort mixture before serving.
Elizabethan Lemon Cookies
(Lucayos Cookbook 1690, reprinted in Feast of Ice and Fire)
- 2 ½ cups flour, plus more as needed.
- 2 cups sugar
- 6 tbsp unsalted butter
- Grated zest from 2 lemons
- 1 egg
- 2 egg yolks
Preheat oven to 350 degrees.
In a large bowl combine flour and sugar. Cut in the butter then add lemon zest and the eggs. Mix thoroughly, adding more flour as needed until the dough is no longer sticky and can easily be shaped by hand.
Roll dough into balls about 1 inch across and place on a parchment lined cookie sheet at least 2 inches apart.
Bake for 15 minutes, until the tops are golden. Allow cookies to cool on the sheet before moving them to avoid breakage.
You can glaze with mixture of 1/3 c confectioner sugar and 1 ½ tsp of milk mixed until smooth. Use a spoon to drizzle lines over the cookies.
German Krapfen (Applecakes)
(Daz buch von gutter spise)
- 1 ¼ c milk
- 2 ¼ tsp dry yeast (1packet)
- 2 egg yolks, beaten.
- 3-4 c flour
- Pinch of salt
- 4 tbsp unsalted butter, softened.
- 4 medium apples, peeled, cored and diced.
- 4 tbsp honey
- 1 tbsp Poudre Fort
- 1tbsp cinnamon
- ½ c chopped nuts (optional)
- Oil for frying
Warm the milk slightly and add yeast. Mix and let sit for 5 minutes until foamy.
Add egg yolks, 3 c of flour, salt and butter. Mix thoroughly by hand until you have a soft dough that pulls away from the side of the bowl, add flour if needed. Turn onto floured board and knead for several minutes. Allow dough to rise under a dishcloth for 1 hour.
Combine apples, honey, spices and nuts in medium saucepan over medium-low heat, cook stirring occasionally until honey has been absorbed. Set aside to cool.
On floured surface roll out dough to ¼ inch thickness, using 2-inch round cutter cut rounds of dough. Place 1-2 tsp apple mixture on one round, seal overtop with second round, pinching the sides to seal.
Allow filled disks to rise for 20 minutes.
Heat 1 inch of oil in a pan over medium-high heat. Gently lower each cake into the hot oil with slotted spoon. Fry until golden on both sides, about 2 minutes each side. Drain on paper towels.
Can drizzle with caramel sauce or sprinkle with confectioners’ sugar once cooled.
English Toffee Coffee
(Not period but in Memory of Baron Tancred of Tanglewood)
Served with straws.
- 1 ¼ c instant coffee
- 1 c brown sugar
- ¼ c instant butterscotch pudding
- 1 (8oz) bag crushed English toffee pieces
- 2 c non-fat powdered milk
- 1 cup French vanilla non-dairy powder coffee creamer
- 1 cup Ovaltine
- ½ tsp salt
Combine coffee, brown sugar, pudding mix and toffee into a food processor.
Grind to fine powder.
Add remaining ingredients and mix well.
Store in airtight container.
Place 2 heaping tbsp of mix into 8oz of hot water, mix well and enjoy.