I have agreed to go to an SCA casual outdoor thingy this weekend, so now I have to make a potluck item… a potluck item authentic for prior to 1600.

So you get to help me with the joy of indecision mixed with compulsive planning. [ingredients I need to buy for the recipes will be in bold]

I made a poll to let people pick:

Medieval and/or Roman picnic food: At a picnic – in the heat & humidity – I’d want to eat [note: check the recipes, no really]

Nutty dates – 9 (50.0%)
Pickled cucumber – 5 (27.8%)
Asparagus frittata (served cold) – 7 (38.9%)
Mushrooms – 6 (33.3%)
Stewed Apricots – 4 (22.2%)
Pig liver “sausages” – 1 (5.6%)
Pears in compost – 9 (50.0%)
eh, screw authentic! I’ve a hankering for more strawberries in balsalmic vinegar – 6 (33.3%)

Nutty Dates
Stone dates, and stuff with nuts and ground pepper. Roll in salt, fry in cooked honey, and serve

Pickled cucumbers
Prepare cucumber with pepper, pennyroyal [lovage and oregano], honey or reduced wine, fish sauce, and vinegar. Sometimes asafoetida is added.

Asparagus frittata
Put in the mortar asparagus tips, pound, add wine, pass through a sieve. [note: I have a wee food processor now!] Pound pepper, lovage, fresh coriander, savory, onion, wine, fish sauce, and oil. Put puree and spices into a greased shallow pan, and if you wish break eggs over it so that the mixture sets. Sprinkle finely ground pepper over it and serve.

Mushrooms
Cook mushrooms in reduced (white?) wine with a bouquet of fresh coriander. When they have cooked, remove the bouquet and serve.

Stewed apricots
Take small apricots, clean, stone, and plunge in cold water, then arrange in a shallow pan. Pound pepper, dried mint, moisten with fish sauce, add honey, reduced sweet wine, wine, and vinegar. Pour in the pan over the apricots, add a little oil, and cook over a low fire. When it is boiling, thicken with starch. Sprinkle with pepper and serve.

Pig liver “sausages”
Make incisions in the liver with a reed, steep in fish sauce, pepper, lovage, and two laurel berries. Wrap in sausage casing, grill, and serve.

Pears in compost (note: only recipe not from Apicius – and, yeah, that’s what the title said – think compote)
Put 3/4 cup white wine, 1 tsp cinnamon powder, and 1/4 cup sugar in a large pot. Heat, and stir until the sugar melts. Add dates, pitted and sliced into thin strips; 1/2 tsp sandalwood powder [saffron & nutmeg]; 1 teaspoon ginger powder; and a dash of salt. Stir. Remove from heat and set aside. Put 2 firm ripe pears, cored and washed, in a 2-quart saucepan with enough water to cover [+ some wine for flavor/color] to cover them. Heat to boiling and cook for 10 minutes, or until pears are fork-tender. Remove pears from the water and cool. Slice the pears into eighths lengthwise and add slices to the wine syrup. Stir gently to coat the pears with the syrup. Heat the syrup to boiling and cook for 5 minutes, or until liquid is slightly thickened and turns red [yellow]. Remove from heat and pour the pears and syrup into a serving dish. Chill. Serve cold.

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This entry was posted on Wednesday, June 27th, 2007 at 2:26 pm and is filed under Food, historical, hors d'oeuvres, Recipe. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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