Spring Coronation: Recipes

Feast
Course 1

Salacaccabia
Hollow out an Alexandrine loaf of bread, soak the crumbs with posca [a mixture of water, wine, vinegar or lemon juice] and make a paste of it. Put in the mortar pepper, honey,1 mint, garlic, fresh coriander, salted cow’s cheese, water and oil. Wine2 poured over before serving.3
1 lb round boule
Slice the loaf across the top. Empty out the loaf into a bowl, leaving about an inch of crust all the way around, shredding the bread as fine as possible. In batches in a food processor, grind together bread crumbs with:
1 clove fresh garlic
½ c parmesan cheese
½ bunch cilantro
½ bunch parsley
½ bunch green onions
A few leaves of mint
Salt and pepper
Olive oil and lemon juice
Sprinkle with enough olive oil and lemon juice to make the crumbs “moist”. A handful of crumbs should stick together when squeezed lightly. Mix crumbs with another ½ bunch of parsley, chopped. Put all of the crumbs back in the loaf. Wrap in aluminum foil and place in warming box. Serve warmish. Slice into 6 pieces.

Broad beans with sausages and cabbage
For 12 people

8 oz. bacon
4 cups thinly sliced green cabbage (about 1/2 small head)
3 leeks (white and pale green parts only), halved lengthwise, then thinly sliced crosswise (about 3 cups)
2 tablespoons chopped fresh Italian parsley
2 cups low-salt chicken broth
1 c sweet red wine
1 15-ounce can fava beans
Braise sausages and cabbage together in chicken broth and wine until cabbage is well-cooked. Only add fava beans and parsley at the very end. Taste for salt and pepper.

Colocasia
50 lb whole taro root
2 gallons of olive oil
Salt and pepper
Peel taro roots and plunge immediately into water. The slimy sap will stain broken skin and oxidizes very quickly. Then take out of water and cut into smallish chunks. Put immediately back into water.
The next day, heat olive oil until very hot. Fry chunks of taro until golden brown. Immediately toss with salt and pepper.

Sauce for Colocasia
Grind pepper, lovage, coriander, satury, onion with wine, broth, vinegar and oil; add this to the vegetables, stew all until nearly done and tie with roux. Sprinkle with thyme, finely ground pepper and serve.
Another sauce, cumin with wine:
.5 tbl cumin
1 tsp peppercorns
3 c old red wine
1 tsp each rue, lovage, coriander
1 tbl. Mint
Try substituting red wine with garum and honey for taro sauce.

Course 2

Roasted chicken basted with Honey and Pepper
For 150
25 small chickens
Pull out innards and interior fat. Stuff a handful of honey and pepper under the skin. Stuff interior fat under skin and over breast meat. Roast under high heat, basting once or twice with more honey/vinegar mixture until well-cooked. Stuff chickens into a “hot cooler” and let rest.

Whole roasted salmon
10 lb salmon
Stuff with dill, butter, coriander seed and fennel fronds.
Baste often with butter.
Serve whole on fancy tray. Present to crown, bring back to kitchen to take apart.
Take back out on four platters with melted butter and sprinkled with fresh dill. Have four servers take fish around and only serve those who want it.

Endives and Leeks in Cream
30 pounds leeks
10 lb endives
1 gallon of heavy cream
1 lb butter
Fresh dill
Wash leeks very well. Slice white parts lengthwise and then into 3” inch lengths. Rinse again and inspect for sand. Slice endives into 4 pieces lengthwise. Arrange leeks and endives in alternating rows in large pan. Cover with cream, dot with butter and fresh dill, salt and pepper. Cover tightly and braise at 350 for 30 minutes. Uncover pan, baste everything well and bake uncovered, basting every 10 minutes, until cream is reduced and vegetables are fork-tender.

Third Course

Sweet and Sour Braised Beef
(Recipe redacted by Heather Rose Jones, used with permission)

Fenea Caseata
For 150
15 lb barley grits
15 lb parmesan cheese
4 gallons of water
1 gallon of milk
A whole lot of salt
Vegetable broth cubes
Add cold grits to broth cubes, water and milk. Cook, stirring very often, until it comes to a full boil. Turn down to low, add cheese, salt, and butter if needed, and stir until creamy.

Melon & Cucumber with Mint & Vinegar
10 lb cucumber
20 lb mixed green & yellow melons
White wine vinegar
5 bags fresh mint, chiffonade
Peel everything well. Cut into chunks, all the same size. Cover with water and chill. Drain very well and dress with salt, white wine vinegar and fresh mint.

Course 4- Sweets

Fresh cheese sprinkled with honey and hazelnuts
10 lb queso fresco
Honey
2 lb hazelnuts, toasted and chopped
Cut queso fresco carefully into small cubes. Drizzle with honey and sprinkle with nuts.

Pears and plums in pastry

2 #10 cans of pears in syrup
25 plums
3 cups of sugar
Cinnamon, pepper, cloves
7-3/4 pounds sifted all-purpose flour
7 lb shortening
4-2/3 cups cold water
3 tablespoons and 1/4 teaspoon salt
1 cup of honey
6 eggs, beaten with ¼ c water

Make pastry dough. Put in fridge to firm for at least 2 hours.

Plums- cut in half, take out pit.
Pears- drain syrup and reserve. Cut pears in half lengthwise.
Portion dough into 150 pieces and roll out into squarish shapes.
Mix sugar and spices in a bowl. Dip or roll each piece of fruit into sugar mix.
Carefully wrap each piece of fruit in pastry. Brush with egg wash.

Dates stuffed with walnuts
10 lb dates
5 lb walnuts
5 c Honey
Pepper
Salt
Stuff each date with ½ walnut and a sprinkle of pepper. Boil honey and pour over dates. Let cool to room temperature.
Just before serving, sprinkle with sea salt.

Breakfast Recipes

Crockpot rice pudding for 60
2 gallons of milk
4 cups of rice
2 cups of sugar
1 cup heavy cream
12 eggs
1 tsp cinnamon
2 tsp salt
In 2 crockpots, divide milk, rice and sugar. Cook on low for 6 hours (overnight)
In the morning, beat eggs with cream. Temper with hot rice mixture. Divide evenly between crockpot and cook on high for another hour.
Serve with honey and chopped almonds.

Lucunian sausage (p 69)
20 pounds of ground pork
Pepper
Cumin
Savory
Parsley
Almonds
Smoke sausages if possible. If not, add liquid smoke.

Mix everything, make into patties. Fry.

Mushroom Omelets with Goat cheese (p 176 Vehling)
100 eggs
10 lb mushrooms
Fresh thyme
Honey
5 lb goat cheese
Parboil mushrooms and chop. Beat eggs with a little cream, fresh thyme and honey. Make omelettes, dotting the inside with crumbled goat cheese. Drizzle with honey and pepper.

This was possibly the most successful breakfast I’ve ever served, and it was 100% PERIOD.

Traveler’s Fare recipes

Pultes Julianae
1 lb whole barley
5 lb Lucunian sausage, chopped or crumbled
Pepper
Lovage
Fennel seeds
2 lb carrots
2 lb parsnips
¼ c red wine vinegar
Ham broth concentrate
Enough water to cover, about 2 gallons.
Cook in roasters until done and thickened. Check for seasoning.

Fabaciae Tisanum
1 lb dry chickpeas- cooked
1 lb dry French lentils
2 lb dried white peas- cooked
Greens
Onions
Cilantro
Fresh dill
Fennel bulb
Fennel seed
Cabbage
Vegetable broth
Chop all greens very finely. Season heavily with salt and pepper. Add enough water to cover- about 2 gallons. Cook in roasters until done. Check for seasoning- this dish needs a lot of salt and pepper.

Rest of service for Traveler’s Fare
Bread, whatever I could get, sliced
Honey-butter (for those with consumption, only)
Herbed butter
A small amount of fresh fruit.
The vegetarian soup is being served again for lunch tomorrow.

Lunch Recipes: Also, very very successful… I’ve never had people lick the bowls the sauces were served in before. I served the ham, the salad, the fig sauce, the rolls, and the mustard sauce separately. If people decided to make sandwiches, I couldn’t help it, could I?

Ham with Figs
15 pounds of whole hams
3 lb dry figs
1 bottle red wine vinegar
Water
Cook the hams in the roasters with everything until done.

Agrestes Lactucae (p 86)
Field salad
2 boxes baby greens
1 head green escarole, torn
Thinly sliced red onions
Dress with red wine vinegar, olive oil and salt and pepper.

Instructions for lunch:
Put out any leftover soups from last night, warmed.
Roasted ham, chopped up
Sweet mustard
Figs and broth, pureed as sauce
Dressed greens
Fresh fruit
Rolls
Butter and any leftover honey butter

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s