I must admit, I only gave this recipe a passing glance before I eviscerated it completely. I had two reasons for doing this, I didn’t have the budget to use the wine it wanted and I had limited pans available because of the hall.
I’m blessed to live in a city with a large assortment of butcher shops. My favourite shop is run by a great guy who finds my hobby interesting, enough so that he accommodates my rather random odd requests. 60 bone-in rib steaks, 14oz each – no problem. Three large pork shoulders, bone out, seasoned with […]
I have a love/hate relationship with this recipe. I love it because the final products turned out much better than I hoped. I hate it because, well, the first tortes/pies went horribly horribly wrong. Given the venue and the timetable for Coronation, I knew that I needed to prep ahead and one of the items […]
One piece of the two part dessert I offered up at Coronation was rice pudding but it’s not the same as modern rice pudding. The medieval text for the recipe is rather long for a recipe that really only has four ingredients, mostly because half the recipe deals with how to make almond milk. To […]
The recipes for the Fall Coronation feast of Roak and Elizabeth was predominantly Italian, the soup was not, it’s French. I chose it because squash is such a fall harvest food item. The recipe can be made with pumpkin but truthfully, I don’t like it that way.
Winter Squash Soup
Last weekend, I was lucky to get to spend a few days in the company of good friends. I already had tentative ideas of what the feast was going to be but the day at the tavern settled it.
Hot Cider, Roast Garlic, Stuffed Eggs, Bread
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