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Here's the menu I did for al-Barran Midwinter.

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2 years 4 months ago #60 by UncaMo
UncaMo created the topic: Here's the menu I did for al-Barran Midwinter.
Menu for Midwinter (A Viking Yule)

First Course: On tables and replenished
Oatcakes
Rye Bread (Homemade. I can use Da Vinci’s ovens)
Gravadlax (Salt Cured Salmon)
Färskost (Skyr) (homemade soft cheese) and herb butter

Second Course
Green Soup (if we have sufficient serving bowls)(vegetarian)
Rokt Fish (Smoked Fish) (Whichever white fish we can find)
Viking Lamb
Chicken Stew with Beer
Braised Kale with Kale chips (substituting for salt pork)
Honey Glazed Root Vegetables

Dessert
Pancakes with Berries
(lingonberries, if we can get them, otherwise frozen berries will have to do)





































Green Soup
This recipe comes from Vikingars Gästabud (The Viking Feast), and is for four
servings.
Ingredients
3-1/2 to 5 oz. of fresh, parboiled spinach, or about 8 oz. of frozen whole spinach
10 cm of the white part of a leek
1 quart good bouillon (chopped finely cup 2)
Dash of pepper
Dash of ground ginger
2 to 3 egg yolks
1/2 cup cream
Grated nutmeg
Clean and rinse the fresh spinach or thaw the frozen. Rinse the leek and slice thinly. Bring the
bouillon to a boil and add the spinach and leek. Let boil for 5 minutes.
Add the parsley and boil together a few more minutes.
Season with salt, pepper, and ginger.
Whisk the yolks with the cream in the bottom of a soup tureen. Pour in the soup while
whisking briskly. Grate some nutmeg over the soup and serve it with a good bread.
Chicken Stew With Beer
This recipe comes from Vikingars Gästabud (The Viking Feast), and is for four
servings.
Ingredients
1 chicken, about 2 to 2-1/2 lbs.
3-4 carrots
3 yellow onions
1 turnip, about 1 lb.
1-1/2 teaspoon salt
Dash black pepper
Thyme
6-8 whole allspice
1 bottle (12 oz) dark beer
Chop the chicken into 8 pieces. Peel and cut the vegetables into pieces. Fry the chicken in
butter, about 5 minutes on each side. Season with salt and pepper and place in a pot. Add the
vegetables, thyme, allspice and beer. Let boil for about 15 minutes or until vegetables are
tender. Serve the dish with bread.
Note:The use of allspice in this recipe probably isn't a very good recreation. Allspice is the
dried, unripe berry of Pimenta dioica, an evergreen tree in the myrtle family. After drying, the
berries are small, dark brown balls just a little larger than peppercorns. Allspice comes from
Jamaica, Mexico, and Honduras, all in the New World in areas where the Vikings never visited.
Christopher Columbus discovered allspice in the Caribbean, mistaking it for black pepper,
which he had heard about but never seen himself, calling it "pimienta," which is Spanish for
pepper. Its Anglicized name, pimento, is occasionally used in the spice trade today.


Viking Recipes
Meat
Viking Lamb
Ingredients and Preparation:
1 leg of lamb
Honey
Mustard
Cloves of garlic, sliced, inserted into pockets slit by a sharp knife (optional).
Sprigs of freshly picked rosemary
Salt and pepper (optional)
Use aluminum foil, instead of leaves
since it is now 2007 and not 700 AD.
First, insert sliced garlic into pockets.
Cover the leg of lamb with honey and mustard.
Salt and freshly ground pepper, I don't know if the Vikings used salt and pepper, but I do.
Put fresh, snipped rosemary all over the lamb.
Wrap the entire lamb well in leaves / foil

Honey Glazed Root Vegetables
This recipe comes from Vikingars Gästabud (The Viking Feast), and is for four
servings.
Ingredients
1 turnip
2-3 carrots
1 slice of white cabbage (use a quarter of a head of cabbage)
1 leek
butter
honey
salt and pepper
Peel the root vegetables and cut them into pieces. Boil together in slightly salted water about 5
minutes and drain. Sauté the root vegetables in butter until soft. Let the leek and cabbage
sauté with them at the end. Add some honey and stir the dish carefully. Season with salt and
pepper.
Pancake with Berries
This recipe comes from Vikingars Gästabud (The Viking Feast), and is for four servings.
Ingredients:
2/3 cup white flour
1/2 cup whole wheat flour
1/2 teaspoon salt
2-1/2 cups milk
2 tablespoons butter
1 cup lingonberries or bilberries
Turn on the oven to 425°F (225°C). Whisk the batter together without the butter and stir in
the berries. Melt the butter in a heat-resistant baking pan and pour it in the batter. Bake it in
the middle of the oven for about 20-25 minutes until the pancake has a nice color. Cut it into
pieces and serve with some jam.
19
Basic Oatcakes
This is a good recipe for children to help with.
1lb. wholemeal flour, 8oz. oatmeal, a good pinch of salt, 1tbsp. melted dripping or vegetable
oil, water to mix.
Mix all the ingredients together in a large bowl until you have a fairly wet dough. Cover with a
damp cloth and leave out of the sun for about 30 minutes, by which time the dough will have
stiffened. Flour your hands, break off walnut sized pieces of dough, and shape them into flat
cakes. Get your griddle good and hot, or they will cook slowly and turn into hockey pucks!
Cook the cakes quickly for about 30 seconds each side. Serve hot or cold, with just about
anything.

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2 years 4 months ago #63 by Gunwaldt
Gunwaldt replied the topic: Here's the menu I did for al-Barran Midwinter.
Fruit Soup? If not for this feast, perhaps another?

What type of bowl do you need for the green soup?

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2 years 4 months ago #65 by UncaMo
UncaMo replied the topic: Here's the menu I did for al-Barran Midwinter.
That was for last year. We had plenty of bowls. But thanks!
I'd love to do a fruit soup. I'll look into it.

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