Posted by: LittleDragonFarm | August 3, 2011

August is the busiest month for everything to do with food :)

It has been incredibly busy and way too hot to be outside so I’m heating up the kitchen canning, dehydrating and freezing this summer’s offerings. Still.  Besides that I am planning a documented Medieval feast for 80 for the end of this month- I will post recipes at the bottom of the page.

This week I am dealing with figs, pears’ tomatoes and cherries. So we have fig newtons and fig preserves, pear butter and salsa,  tomato sauce, tomato butter and lots of soup.  The cherries I dried for use in the  feast at the end of the month.

here is course 1 for the feast (there are 4 courses and they are rather large)

Recipes for Course 1: Portugal and Spain based on 80 people 8 tables of 10 or 10 of 8. plus High table.

A treatise of the fifteenth century Portuguese cuisine “at the Virtual Library – Miguel D Cervantes – translation by Baroness Faerisa Gwynarden

Libre del Coch; Ruperto de Nola.  Barcelona, 1520

A Drizzle of Honey;  Davisdson, Dr. Linda Kay; Gitlitz, David.  St. Martin’s Press, 1999.

*** I included the actual recipe for the peach compote bc it is a nice recipe in Portuguese and English.

Meat pies
Take mutton, rump, sirloin or fresh pork and a slice of smoked bacon, to taste. Mince everything very well. With cloves, saffron, pepper, ginger, coriander, dry, lemon juice or verjuice, and a spoon of butter to the stew, to which lie the meat and chopped bacon. Cooking on low heat. Once ready allow to cool and make up the crayons, and stuffed, brush them with egg yolk and bring them to bake in preheated oven.
Similarly to make the chicken pies.
The pastries will be tastier if stuffed with raw meat.

10lbs Ground beef

Season to taste- (1tbs each clove, saffron, ginger, pepper, coriander)

1 cup of lemon juice

1 lb of bacon

Quad recipe of pastry dough rolled out cut into discs as for empanadas/pasties. Brown beef and bacon together, adding spices after you drain off the fat (save for later use) Mix all filling ingredients and place 1 to 2 tbsp of filling in center of the disc fold in half and crimp the edges well, bake on baking sheet for 30 mins.

Dough: 1c lard,  2c flour, 1/2c water and 1/2 tsp salt. Mix well. Add water as needed.  Wrap in plastic wrap and place in fridge until needed.

Quad recipe: 4 c lard. 8 c flour, 4c water and 3 tsp salt (anything above makes it soooo salty)

Compota de pêssego
Escolham pêssegos de vez, e os mais duros que se acharem, levando-os ao fogo, em pequenas quantidades, dentro de um tacho com água bem quente, e um pouco de cinza peneirada. Assim que levantar fervura tirem os pêssegos, colocando-os em seguida numa vasilha com água fria. Os que não perderem o pêlo voltam ao fogo para mais uma fervura na água com cinza, indo logo depois para a água fria. Os pêssegos devem ser passados ligeiramente pela água fervente, a fim de evitar que se cozam. Em seguida passem-nos por água fria umas quatro ou cinco vezes, deixando-os descansar um pouco em cada uma delas. Na última dêem-lhes outra fervura, voltando a fruta para outra água fria, que será trocada duas horasdepois. Os pêssegos ficarão em água fria durante dois dias, e essa água será trocada cinco vezes ao dia. E a última levará sempre uma fervura, com os pêssegos dentro. Façam então uma calda em ponto de fio, furem ospêssegos ao comprido, ponham-nos a seguir dentro da calda, e deixem-nos a cozinhar até o ponto desejado. Depois que a compota estiver pronta,acrescentem-lhe algumas gotas de água-de-flor. Ponham tudo dentro do tacho, e durante uns três ou quatro dias dêem uma ligeira fervura na calda, que será derramada nos pêssegos, quando estiver morna.
 Peach Compote – made ahead
Select peaches in season (?), and the hardest you can find, taking them to the fire, in small quantities, in a pot with very hot water, and a little sifted ashes. As soon as it reaches a boil, remove the peaches, placing them next in a container with cold water. Those that don't loose their skin return to the fire for another boil in the water with ashes, going immediately afterwards to cold water. The peaches should be dipped quickly through the hot water, to the end that they avoid cooking.. Next, pass them through cold water another four or five times, letting them rest a bit in each one. In the last give them another boil, returning the fruit to another cold water, that will be changed in two hours. the peaches shall remain in cold water during two days, and that water will be changed five times a day. And the last will have a constant boil, with the peaches inside. Then make a syrup, pierce the peaches lengthwise, put them next in the syrup and let them cook to the desired stage. After the compote is ready, add a few drops of flower water. Put everything in a pot, and during three or four days give the syrup a light boil, which will be poured on the peaches when it is warm.


12 dz peaches, peeled, pitted and sliced

2 cups water

Rosewater or orange blossom or ginger to taste

Follow the directions above- the compote comes out like a very nice peach butter.

Sausages: (made ahead so the can cure a bit)

Recipe # 2
Mince very kilos of pork, loin or leg, then get involved in a very thick cloth, and let it hang in a basket with a weight on top for three hours. Mix 700 grams of fine salt to 150 grams of black pepper kingdom, take the meat from your home and you launch your seasoning. Mix everything well. If meat is very lean, add it a little bit of fat meat. Fill up the casings, and sausage will be ready.


2 whole pork loins or shoulders ground fine- (use disc grinder run thru x3)

Casing for 80 sausages



Grind pork until fine, season with salt and pepper, stuff casings- tie off each sausage with a knot or string tie, about the size of a brat, smoke for 3 days if desired

Bread: ( I looked at several recipes and the most basic looked sort of like this)

7 cups flour

2 tbsp olive oil

1 packet yeast (I can not get sour dough to rise here the humidity tends to kill it even in adjusting the sponge)

1 cup warm water plus 1 cup in case it is needed

1 tsp salt

In 1 cup of warm water dissolve yeast, set aside, I a large bowl mix flour and salt, add the yeast mixture, add the olive oil mix and then turn out on a floured board, kneed until no longer sticky and sort of elastic like. Place in oiled bowl let rise until double- turnon onto floured board need for 5 mins let rise until double back in oven at 375 until hollow sounding


 Take some sage leaves, and grind them quite vigorously; and take a good quantity of eggs, and beat them and mix them with the sage; and then take a frying pan, and cast in lard in such a manner that after melting there is a finger's breadth or more in the frying pan; and if there is no lard, take common oil which is sweet and very good, the same quantity; and when the lard or oil boils, cast in the eggs with the sage, and make of them an omelet (57) which is well-cooked; and this omelet should be two fingers thick, or more.  And when it is well-cooked or fried, cast it on a good plate with much sugar above and below; and this omelet should be eaten hot.
Per table
1doz eggs,
½ cup milk,
5 to 8 sage leaves,
Follow directions above however serve with 1/2 cup of sugar on the side- per trying the sugar and the sage have an odd taste and I don't want to waste that much food.


Feast Recipe:

 This is the redaction for feast- I looked at many recipes and found that my family (we are from Spain) recipe is about the same.

For 180 rolls

4 jars of grape leaves (average per jar is 45 leaves)

10 c Rice (by this time rice was being used in many of the recipes replacing the barley that was used in earlier recipes)

5 lbs ground beef

Lemon juice

Salt and pepper to taste

Cook rice according to direction, take out 2 cups of rice to make vegetarian dolmades, fry beef until no longer pink, in a large bowl mix the half  of the beef and half of the remaining the rice, add salt and pepper to taste. Set aside.

In a large stew pot place all the grape leaves after you have drained them well and rinsed them a bit- add 1 cup of lemon juice, bring to a boil let boil about 2 mins, drain, and then start to roll your dolmades- place 1 tsp of filling per leaf the larger leaves may take 2 tsps. Roll tightly and place seam side don in a pot lined with any torn leaves.  Cover with water and add ½ bottle of lemon juice bring to a boil and then simmer for 30 mins.  Repeat with the second half of beef and rice.

For the veggies dolmades use the rice separated out earlier salt and pepper and then follow the same directions as for the meat however use separate pot for these.

Sweet Roasted Chicken (this maybe replaced with lamb or goat if the order comes thru)

Eggplant casserole

2 lbs eggplant

2 tbsp salt

3 tbsp olive oil

1 clove garlic

3 hard boiled vermillion eggs or hard boiled eggs

S/p to taste

Eggplant into cubes- pat dry to be dry as possible

Stir fry garlic in oil over high 2 mins, Add eggplant fry over med heat for 10 mins

Shell eggs cut into eighths. In serving bowl mix eggplant and eggs season with salt and pepper.  If serving cold drizzle with oil and vinegar.

Feast Recipe:

 12 eggplants,peeled

12 chinese eggplant unpeeled, sliced thin (for color and taste)

Salt to taste

Olive oil

12 cloves garlic, minced

2 dz hard boiled eggs cut into eigths

Dry eggplant as much as possible, as it is draining  stir fry garlic in a large saucepan, add eggplant and fry for 10 mins or until tender. Divide eggplant into serving dishes and add 2 eggs to each, salt and pepper to taste and mix gently, serve.  If serving cold use vinegar and oil dressing to drizzle over

 Chocolate (drink hot or cold)

“Put with each pound of cacao a pound of sugar and an ounce of cinnamon”

Feast Recipe:

  4 squares per table or 40 squares Bitter Chocolate
4 gals boiling Water taken off the burner
¼ cup Cinnamon

2.tbsp clove
2 lbs sugar- more may be needed depending on the chocolate

Grate chocolate, mix with boiling water to create a paste, add
remaining ingredients, stir in the rest boiling water stirring constantly to dissolve the chocolate mixture, adjust spice, water and sugar if needed, serve hot or cold..

I will post course 2 later 🙂


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