5233Mock Dormice and other experiments
- Jul 2 3:20 PMHello everyone,
I have a recipes test tomorrow and I thought I would look for some impute
on what I am doing. Later this month I am cooking a dinner for 15 to 30
people as a birthday gift to myself. I have an idea to make mock stuffed
dormice using de-boned chicken thighs. A simple ground pork stuffing with pine
nuts and ground pepper. Using cooks twine to bind it and maybe steam
vegetable strips for tails. BUT wait there is more!
I need to make a Mortum (cheese spread) for this event and another. The
larger gather is an SCA Equestrian event that might explode to a very large
attendance so I need to extend expensive cheeses with lesser ones like
ricotta and such. For that one I am running a tavern/food booth (more like an 8
by 8 shed)
It will be a huge challenge. There is a part of me that does not want to
make walking taco's and hot dog's. BUT I will most likely bend on that issue
as I make the menu and the budget too. ( between $ 250-300 )
I will make olive spread/chopped herbed olives as well just to see how
well it does. And test "Cheese sauce for lettuce."
This being said I keep getting bogged down. I realized I offered to cook
for 3 activities over the course of 60 days and one of them is 2nd week of
Pennsic War only one or two meals for 11 . Mostly I need fresh
perspectives and ideas. I chose Roman theme because its hot and its summer and it
just seems a good time to explore.
Janet in Indiana .
[Non-text portions of this message have been removed]
- Next post in topic >>