| Welcome to the Castle Kitchens... |
| he cook has been hard at work creating new dishes and testing and perfecting older cuisine. Below are some suggestions for Medieval/Renaissance style foods and a few serving suggestions to make your picnic or feast a truly memorable event. Need some recipes? The cook has prepared a menu of dishes for you to sample. And don't forget the picnic area and feasthall...you'll need decorations. |
| Castle Cintron King's Chamber Milady's Bower Milord's Chamber The Great Hall Adeliza's Garden The Tower The Dungeon |
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| Breads Homebaked breads are always preferable for feasts and picnics but if time is a constraint, get some unsliced loaves form your local bakery or grocery store. French loaves, round ryes and brown breads are very period. You can also use refrigerated bread dough from the the grocer's and "braid" it to make a pretty loaf or small loaves. It can also be used to make a variety of pastries. |
| Fruits Apples, pears, peaches, grapes and berries are available to all classes during the Middle ages and the Renaissance. More exotic fruits such as dates and figs, oranges and bananas were imported and were availabe to the upper classes. If seasonal fruits are not an option, dried fruits are also appropriate. |
| Meats Roasts, chicken, cornish game hens, turkey and hams were served hot or coldr at feasts and could be presliced before they went to table. Salami, mortadella, prosciutto and other hard meats coudl be cut in chunks or sliced. These can be served on a trencher, a small loaf of bread cut lengthwise like an open faced sandwich or mixed into a pie or pastry. |
| Vegetables Vegetables were served in many different ways, often as a garnish around a roast or chopped into a pie or pastry. Carrots, asparagus, peas, cabbage and beans were popular additions in many dishes. Garlic, shallots, leeks and onions were important as flavorings and could be chopped for soups or roasted and served with meats. |
| Sweets Sweets such as fruit pies, pastries and cakes were served at any time during a feast. Puddings, tarts, cookies, dried and fresh fruits are all tasty additions. "Subtleties" were intricate deserts that were not only delicious but gave the cooks a chance to show off their artistry. Marzipan candy is a good example of the way a confection can be made into an edible work of art. Walnuts, almonds and other nuts were also considered a treat and could be sugared. These can be served as a garnish or in small wooden dishes around the table. Whatever your choice, gooey pies and desserts can be difficult to serve, especially at picnics. |
| Beverages Apple or fruit juices, ciders, sweet tea, and most wines are fine for feasts or picnics. Mead, a sweet wine made of fermented honey, was popular throughout the Middle Ages and enjoyed at feasts and celebrations. Ciders and wines could be served warm at harvest and winter feasts by adding mulling spices, and sugar to sweeten. |
| Seasonings Mustard and honey were served alongside cheeses and breads. Salt was served in a wooden crock or cellar, and was pinched by finger to sprinkle on your food. Any other spices or herbs would have been added by the cook while the meal was prepared. |
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| Graphics for this page courtesy of Lord Kyl and Goode Cookery. |
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| This site owned by Adeliza & maintained by Chris Cintron. Last updated 1/16/03 |
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