[Cynnabar] 12th Night Feast Menu!
Hannah Schreiber
hannahschreiber at yahoo.com
Mon Nov 29 15:55:20 EST 2010
Since we've been mentioning 12th Night -- I thought I should let everyone know
the great news. Her Majesty has RSVP-ed for the event and she WILL BE attending!
YEAH!
-- Baroness Hannah
There are two ways of spreading light; to be the candle or the mirror that
reflects it. ~Edith Wharton
________________________________
From: Shoshana Jackson <shoshigana at yahoo.com>
To: Barony of Cynnabar <barony at cynnabar.org>
Sent: Mon, November 29, 2010 1:07:20 PM
Subject: Re: [Cynnabar] 12th Night Feast Menu!
The menu is now live on the website! It can be found here:
http://cynnabar.org/events/12thnight/feast
Luveday, do you have a name for your feast?
Best-
Simcha
________________________________
The pure righteous people do not complain against wickedness but add
righteousness. They do not complain against disbelief but add faith. They do not
complain against ignorance but add wisdom.
-Rabbi Abraham Isaac Kook
________________________________
From: Jen Conrad <luveday at comcast.net>
To: Barony of Cynnabar <barony at cynnabar.org>
Sent: Sun, November 28, 2010 7:38:05 AM
Subject: [Cynnabar] 12th Night Feast Menu!
Just in case people were wondering what we're serving for the feast at 12th
Night, here's the menu! Seats are limited to 50, so get your place now!
$10 pre reg, $12 at the door.
12th Night A.S. XLV
January 8, 2011
As Prepared By Luveday Tyreman and Fernando Juan Carlos Remesal
First Course (On Table)
Bread
Butter
Cyse Syfling (Cheese Spread)
A soft cheese spread made of cream and cottage cheese, flavored
with white wine vinegar, almond (V) extract and salt and pepper
Peru Syfling (Pear Spread)
A fruit spread made with pears and flavored with cider, honey,
black pepper and cinnamon (V)
Caules Wyrtmete (Cabbage Salad)
A crisp salad made of cabbage, spinach, leeks, peas and feta
cheese, dressed with cider vinegar, olive oil, salt and pepper (V)
Second Course
Beren Briw (Barley Pilaf)
A grain dish of barley and radishes, seasoned with butter,
vegetable stock and cinnamon (V)
Swamma Hlaf (Mushroom Dressing)
A dish of mushrooms, onions butter and bread, seasoned with
sage, thyme, salt and pepper (V)
Cyse Briw (Cheese Custard)
A mix of cheddar, cottage and cream cheeses and eggs, seasoned
with celery seed, cumin, mustard garlic, onions, and topped with
breadcrumbs (V)
Hierstte Cicen (Chicken Ragout)
Diced chicken cooked with salt, sugar, malt vinegar, olive oil,
celery, honey, black pepper, sage, cumin, rosemary marjoram, spinach
and whole wheat bread
Mearh Smeamete (Sausage Casserole)
Pork Sausage, apples and whole wheat bread seasoned and baked with
onions, salt, pepper, cinnamon, cardamom, white wine vinegar, butter
and milk
Final Course
Hunigaepplas (Honey Apples)
Apples, raisins and bread seasoned and baked with apple cider, salt,
cloves, cinnamon, and honey (V)
Almond Tart
A pastry shell filled with a creamy mixture of ground almonds,
heavy cream, sugar and rose water and baked (V)
Beverage
Water
(V) indicates vegetarian dish
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