KWCB circle

Known World Cooks and Bards 2019 Menus

 KWCB circle
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Breakfasts (Saturday & Sunday)

Pancakes Hot Cereal
Sausage Eggs
Orange Juice Coffee/Tea


Saturday Lunch
Grilled/Smoked Chicken
Raw Veggies
Another Side Dish TBA


Sunday Lunch
Hot Pastry (pick one):
  • 1. Torte Bourbonnaise (Pastry options: (1S) Strong, (1F) Flaky, (1C) Crustless)
    Eggs, mixed cheese, vegetable broth (from onion, carrot, celery, bay leaf, salt), breadcrumbs (wheat or white), marjoram, parsley, white pepper, saffron.
  • 2. Mini-Great Pies (Pastry options: (2S) Strong, (2T) Tart, (2G) Gluten-free Almond, (2C) Crustless)
    Ground beef, canned chicken, eggs, red wine/red wine vinegar, currants/dates/prunes, salt, powder fort, saffron.
  • 3. Malaches of Pork (Pastry options: (3S) Strong, (3F) Flaky, (3G) Gluten-free Almond)
    Pork, cheddar cheese, eggs, saffron, powder fort, pine nuts, salt.
  • 4. Tart for Ember Day (Pastry options: (4F) Flaky, (4T) Tart, (4G) Gluten-free Almond, (4C) Crustless)
    Onion, sage, parsley, mozzarella, currants, eggs, butter, sugar, ginger, cinnamon. Note: pastry may contain Lard.
  • 5. Hard-boiled egg in the shell (2)
Seasonal fruit (apple or others, seasonal raw vegetable (carrot or other))
Dessert (Pick one):
  • A. Apple Turnover: (Pastry options: (AF) Flaky, (AS) Strong)
    Apples, pears, sugar, rice flour, cinnamon, ginger, saffron, lemon juice, red wine/red wine vinegar, dates/figs/currants.
  • P. Palmier cookies ((PP) Puff pastry)
    Flour, butter, salt, sugar. Possibly cinnamon.
  • H. Hammantash cookies (Pastry options: (HT) Tart, (HG) Gluten-free Almond)
    Apricot Jam filling
Pastry ingredients:
  • Strong: Flour, salt, water (Note: May add lard to Pork pastry)
  • Flaky: Flour, butter/lard, salt (Note: lard instead of butter in Pork pastry)
  • Tart: Flour, butter, sugar, egg, salt.
  • Gluten-free Almond: Almond flour, olive oil, sugar, milk, salt. (Note: Lard instead of oil in Pork pastry)
  • Crustless: Dusting of rice flour, served in a cupcake tin.


Saturday's Feast: A Meeting of the Royal Envoys
Head Cook: Fiondel Songspinner

First Course (Forme of Cury):
Bread & Appetizers to Awaken the Palate 		Bread and Butter
Benes Yfryed (Fried Beans with Garlic & Onions)
Gehalbirte Ayer (Stuffed Eggs)
Herb Fritters
Pipe y Farce (Fried Cheese)
Second Course (Liber de Coquina):
From the Warm Lands of Joanna I 		De Lemonia (Citrus Chicken)
Insaleggiata di Cipolle (Roasted Onion Salad)
Fungi di Monte (Mushrooms)
Third Course (Le Viandier de Taillevent):
To Delight the Eye & Satisfy the Appetite 		Tourtes Parmeriennes (Pies of Veal Decorated with Crenelated Pastry & Miniature Banners)
Slices (Fruited Flat Bread)
Final Course (Ein Buch von Guter Spise):
Sweets & Delacacies 		Mandelkuchen(Almond Cake)
Ein Spise von Birn (Pear Tart)
Ein Gefulten Kuchen (Fruit-Filled Cake)
Handout:
(click to view full size)




Sunday's Feast: A Fall Repast
Head Cook: Waldetrudis von Metten

On the Table: Flat Bread
Butter
Grapes
Herb & Plain Soft Cheese
Family Style Course: Roast Pork Stuffed with Apricot & Spices (based on Cormarye - Forme of Cury)
Coney in Syrup (Two 15th c. Cookery-Books)
Barley and Date Pottage (1520 Libre del Coch)
Pottage of Greens with Onion & Bacon (Scappi)
Desert: Sweentened Curds (nutmeg, rosewater, cinnamon)
Fruit Compote Tarts (strawberries, raspberries, red currants)
Drink: Water, Tea, and Lemonaid
Roast Pork & Pottage photos:
(click to view full size)


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  Last updated: 5-Jul-2021