Research: Seasonal food- England, late 16th century for September

03 Apr

I am working on collecting my data bits for feast creation for River Wars. I know I want to do a 3 course, English dinner from the late 16th century.At this time, the only thing set is the 3rd course of Marchepanes, white gingerbread and boiled custard.

I am working with some local artisans to get some fresh goat cheese and GF bread created specifically for the day.  Regular bread will probably be sourdough or a nice ale bread, maybe both (though I am partial to sourdoughs). I am want to use seasonal produce and proteins, for England.  Which is why this list may vary from what we would have available on the East Coast.

Artichoke, Beetroot, Cabbage, Carrots, Cucumbers, Fennel, Garlic, Leeks, Onions, Parsnips , Radishes, Swiss Chard, Spinach, Squash, Turnips

Apples, Apricots, Blackberries, Blueberries, Figs, Grapes, Plums, Pumpkin, Pears, Squash

Beef, Domesticated poultry, Duck, Lamb, Pork, Rabbit, Venison

The current ideas is to do something as an illusion food with the following “manuscript” for the main course.  But that is as far as I have gotten in the thought process.  The rest will get flushed out, eventually. But as it is an English dinner, there will likely be a subtlety and a menu that will be created along the lines of the “lost unicorn cookbook”.

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Posted by on April 3, 2012 in Cooking


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