Wedding Menu
Thirteen months, one week and counting . . .
Yesterday at last Anne emailed the suggested wedding menu to me. It looked more or less okay, although the salads were too modern and certainly not authentic. There was also too much fish. I don't think we need a beautiful poached salmon AND smoked trout fillets. And the coleslaw HAD to go . . .
I showed the menu to Dan but he was happy go along with whatever I thought was right and trusts my ideas 100 per cent.
So I "Googled" a bit, as one does, and found a very nice Tarte of Onions (to replace the trout) that was very popular in the 14-1500's. It's quite mild and has a lovely flavour with seasoning. I also found an authentic recipe for mustard, which in Medieval and Tudor times would be eaten with almost anything. I also swapped the Mixed Leaf Salad for a recipe for Salat of Herbes and Flowers (ie rose petals, nasturtiums, etc) from 1596 which also contains cucumber and such salads were extremely popular back then. The onion and tomato salad was also dumped in favour of a Salat of grated onion and carrot/beetroot with a vinegar and oil dressing - also popular in Medieval and Tudor times.
Our Wedding/Handfasting is very much a Medieval-Tudor hybrid and I think the menu reflects that. I emailed the recipe links and the revised menu to Anne, who I am sure will be fine about the changes. The main thing is that we are catering for all diets and tastes - there is food for carnivores, omnivores, pescatarians, vegetarians and vegans and of course some of the food is dairy and wheat free so it's fine for intolerants like me.
Our menu thus reads as:-
STARTER
Potage (a chunky vegetable broth with pearl barley)
MAINS (served buffet style)
Game pie scented with juniper berries
Cold cuts of beef and ham served with mustard
Poached Salmon
A Tarte of Onions
Vegetable and tomato risotto (no cream)
Three bean and vegetable stew
Salat of Herbes and Flowers
Salat of Onion and Carrot
Salat of Wholegrain rice and roast root vegetables
Assorted breads including wholemeal and granary
DESSERTS
Poached pear in red wine scented with cinnamon
Elderflower wine syllabub with a hint of lemon
Herbal teas served with Triquera chocolates (representing the maiden, mother and crone - made by yours truly!)
Wedding Cake
Jane - if you're reading this you now know what to expect!
Catherine.
Yesterday at last Anne emailed the suggested wedding menu to me. It looked more or less okay, although the salads were too modern and certainly not authentic. There was also too much fish. I don't think we need a beautiful poached salmon AND smoked trout fillets. And the coleslaw HAD to go . . .
I showed the menu to Dan but he was happy go along with whatever I thought was right and trusts my ideas 100 per cent.
So I "Googled" a bit, as one does, and found a very nice Tarte of Onions (to replace the trout) that was very popular in the 14-1500's. It's quite mild and has a lovely flavour with seasoning. I also found an authentic recipe for mustard, which in Medieval and Tudor times would be eaten with almost anything. I also swapped the Mixed Leaf Salad for a recipe for Salat of Herbes and Flowers (ie rose petals, nasturtiums, etc) from 1596 which also contains cucumber and such salads were extremely popular back then. The onion and tomato salad was also dumped in favour of a Salat of grated onion and carrot/beetroot with a vinegar and oil dressing - also popular in Medieval and Tudor times.
Our Wedding/Handfasting is very much a Medieval-Tudor hybrid and I think the menu reflects that. I emailed the recipe links and the revised menu to Anne, who I am sure will be fine about the changes. The main thing is that we are catering for all diets and tastes - there is food for carnivores, omnivores, pescatarians, vegetarians and vegans and of course some of the food is dairy and wheat free so it's fine for intolerants like me.
Our menu thus reads as:-
STARTER
Potage (a chunky vegetable broth with pearl barley)
MAINS (served buffet style)
Game pie scented with juniper berries
Cold cuts of beef and ham served with mustard
Poached Salmon
A Tarte of Onions
Vegetable and tomato risotto (no cream)
Three bean and vegetable stew
Salat of Herbes and Flowers
Salat of Onion and Carrot
Salat of Wholegrain rice and roast root vegetables
Assorted breads including wholemeal and granary
DESSERTS
Poached pear in red wine scented with cinnamon
Elderflower wine syllabub with a hint of lemon
Herbal teas served with Triquera chocolates (representing the maiden, mother and crone - made by yours truly!)
Wedding Cake
Jane - if you're reading this you now know what to expect!
Catherine.