A new feast is underway, featuring mostly historical Italian recipes, with a few Dutch bits thrown in for good measure.  There will definitely be a spit-roasted whole lamb, and some fun sotleties for the head table.  Here is the tentative menu; I will be posting details as the test kitchen continues:


 I will be holding a banquet for my local SCA group on the first weekend of October at a yearly event known as Red Dragon.  All of the recipes are taken from historical cookbooks.  Scappi, 'Anonimo Toscano', and Martino's recipes are all 16th C. Italian; Apicus is an assembled Roman collection from 4th or 5th C. A.D., and "Pleyn Delit" is an assembly of Medieval recipes redacted for modern chefs.  The Dutch Cookbook is from 1560, entitled "Nyeuwen Coock Boeck".

First Course:
Pork Meatball Stew with Apples (Apicus )
Green Salad (Pleyn Delit 44)
Bread
Cheese Round With Herbs (Apicus 41)

Second Course:
Chicken with Blackberry Sauce (Dutch)
Baked Squash (Apicus)
Sauteed Green Beans (Anonimo Toscano)
Sliced melons

Third Course:
Spit-roasted lamb, (Scappi/Martino)     
Mushrooms (Apicus 315 or Anonimo Toscano)
Lentil Soup (Scappi)
Tortellini en brodo (in broth) with Chicken and Mushrooms, a la Pope Paul Farnese III

Dessert Course:
Fish-shaped Apple Pie (Dutch)/ Calves' Ears (Dutch)
Cherry Cheese Tarts
Fake Eggs (Dutch)

Beef Shank Stew

Well, no new photos for a while, probably, because my phone died, which was serving as my camera. However, after an extremly long hiatus, here is a new recipe, that will be soon followed by many more.
2-4 Servings

Cast iron dutch oven, at least 4 qt.

2 lbs beef shanks (usually about 4)
4 carrots
1/2 onion, yellow or vidalia
splash of fruity red wine, preferably merlot, sangria, or madiera
3 minced cloves garlic
6 cups water, room temperature
4 tsp beef bullion
3 tsp peanut or olive oil for searing the beef

Seasoning:
1 tsp ancho chile
2 tsp garlic powder
2 tsp onion powder
1/2 T french-cut dried rosemary
S&P to taste, about 1 1/2 tsp of each

Use a pair of kitchen shears to place a 2" deep cut every two inches around the perimeter of the beef shanks so that they do not buckle during searing. Lay out beef shanks 30 minutes before cooking, and sprinkle both sides with seasonings. Heat up cast iron for 8 minutes on a setting just below medium, then add peanut or olive oil, allow it to heat until a drop of water dances on the surface (1-2 min), and carefully add beef shanks, 2 at a time, 4-5 minutes per side, until nicely browned. Remove them, and place them aside for a moment. Slice the ends off of the carrots, and quarter the onion. Add these to the heated pot with the water, and put the lid on. As soon as it begins to boil, add the bullion, give it a gentle stir, and place the beef shanks on top of the veggies. Put the lid back on, and allow it to come back up to boil. Turn the heat to low, and allow to simmer at least two hours. Serve with crusty bread or rolls.