celebration foods

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pegs
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celebration foods

Postby pegs » Sat Feb 23, 2008 5:05 pm

I am doing a display for the Tewkesbury food festival in May, to promote the medieval festival.
I am thnking of doing something about food for celebrations in the 15th century.
It has to be fairly simply based, but visually attractive.
I think I can talk the local butcher into doing me a royal roast - turrkey stuffed with chicken etc etc -don't I can manage a peacock, without getting into serious trouble - suggestions or sources anyone - please.



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Annis
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Postby Annis » Sat Feb 23, 2008 9:02 pm

Nothing to do with the roast, but how about marchpane?


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Hraefn
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Postby Hraefn » Thu Feb 28, 2008 10:01 pm

The bird within a bird thing prob'ly aint medieval...tried tracking it down and dint get much further than the Victorians. Now a culinary cut 'n' shut (cokertrice I think) like what Gandi posted up a few year ago (on t'old site?) that was impressive and period, a real frankenchicken.


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Karen Larsdatter
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Postby Karen Larsdatter » Mon Mar 03, 2008 3:50 pm

Annis wrote:Nothing to do with the roast, but how about marchpane?

That's a good idea! Take a look at the bakers' moulds at http://larsdatter.com/bakers-molds.htm for some examples that could have been used for that purpose or for moulding breads -- there's a few links in there for recipes that were used for that purpose as well.

Some of the images at http://larsdatter.com/feastgear.htm may also be useful, depending on what time period you're going for.



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Postby Eric the well read » Mon Mar 03, 2008 4:17 pm

[quote="Hraefn"]The bird within a bird thing prob'ly aint medieval../quote]

Seem to remember it's Arabian- last and outside layer being a Camel.
Hump, anyone? :wink:
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pegs
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Postby pegs » Tue Mar 04, 2008 1:25 pm

couldn't manage a whole drumstick



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gregory23b
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Postby gregory23b » Tue Mar 04, 2008 1:38 pm

Pretty chewits, well designed pies.

Tarts - open

Subtelties made of dough, marchpain and anythign that needs to make it.


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