Spring Crown Tournament and Youth Champions of Arms for Brennan IV and Caoilfhionn IV
The food spread at Crown Tournament was a huge success! It was the result of four chefs spending many hours, days, and some very late nights doing prep, in addition to dozens of hands on the day of to ensure the deliciousness that we all enjoyed. This page is to accommodate alllllll of the recipe requests that our chefs are receiving.
Swedish Almond Rusks
Swedish Almond Rusks
5lbs – Pork (shoulder or butt)
1 stick of Butter (salted)
1 ½ tbsp. Ground Mustard Seeds
1 lb Leeks
2 lb Greens/Kale
2 gallons Stock from Pork
1 cup Wheat seeds – w/o hull
¼ cup fresh thyme
Cut meat into small bits
Boil until cooked – reserve stock
Melt Butter in a pot with mustard,
Coarsely chop leeks and greens and add to butter
Cut pancetta into small pieces and let fry in pot
Add the wheat and the stock
When the wheat is almost done add the meat and let it simmer until ready
Sprinkle chopped thyme over the stew.
KALVEFILET MED SUR FLOTES (beef with Cream Sauce)
3 sticks butter
1 1/4c Tbsp. vegetable oil
Freshly ground black pepper
1 ½ cup onion, finely chopped
5 cup sour cream
8 lbs beef, sliced 3/8 in thick & pounded to a 1/4 inch
2 1/2 cup shredded Gjetost (Norwegian goat cheese)
Heat 1 tbsp. of butter & 1 tbsp. of oil in a heavy 10 to 12 inch skillet over moderate heat. When the foam subsides, add the onions and cook for 3 to 5 min. or until they are transparent. With a rubber spatula, scrape them out of pan into a small bowl and set them aside.
Add the remaining butter and oil to skillet and when foam subsides, add the beef scallops. Fry them over moderate heat until they are a light golden brown-4 to 5 min. on each side. Remove them to a heated platter & keep them warm in a 220 oven while you make the sauce.
Pour off all but a thin film of fat from the skillet and add the cooked onions to the pan. Cook over high heat, stirring constantly, for 2 to 5 min. Then lower the heat and stir in the sour cream and cheese a little at a time. Continue stirring until the cheese has melted and the sauce is smooth; do not allow it to come to a boil. Taste for seasoning & return the veal to the skillet. Baste the meat with the sauce and let it simmer uncovered for 1 or 2 min. Serve immediately. Serves 14
Honey Roasted Chicken
1 chicken, 3-4 pounds
1 teaspoon salt
a pinch of pepper
½ teaspoon dried tarragon 2
½ teaspoon dried rosemary 2
2 tablespoon melted butter
1 tablespoon honey 4
Rub the chicken with salt and pepper and place it in a roasting pan. Mix honey and butter and brush onto the chicken. Roast in the oven at 360°F until the chicken is tender and juices run clear (1 ¼-1 ½ hours). Carve and serve.
125 g all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 stick unsalted butter (room temperature)
130 g granulated sugar (plus 1 tablespoon to sprinkle over the batter)
2 large eggs (room temperature)
1 teaspoon vanilla extract
3 tablespoons dark rum
3 Granny Smith apples (peeled, cored and diced into small cubes)
Powdered sugar (optional)
1. Preheat oven to 350F.
2. Line a 12 cup muffin tin with cupcake liners.
3. Whisk flour, baking powder, and salt into a small bowl, and set aside.
4. Using a hand or stand mixer, cream the butter and sugar together until white and fluffy. Occasionally scrape down the sides of the bowl.
5. Add eggs one at a time, and beat/mix thoroughly.
6. Add vanilla extract and rum, and beat/mix thoroughly. The mixture will look grainy, and that is OK.
7. Add flour mixture, and mix until just combined.
8. Fold in the chopped apples.
9. Fill the cupcake liners with approximately 2 heaping tablespoons of cake batter.
10. Sprinkle a pinch of sugar over the tops of the batter.
11. Bake for 30 minutes, and the edges of the cakes should be a golden brown.
12. Remove from oven and place the cakes onto a cooling rack.
13. Once cool to touch, sprinkle powdered sugar over the tops, and serve.
4 quarts (1 gallon) non fat milk…NOT ultra pasteurized
Live Cultured YOGURT
Vegetable Rennet… 1/2 Rennet tablet dissolved in a little cold water
good quality stock pot, stainless steel
towels for wrapping up pot
cheese cloth or a big square of muslin works better
a large strainer
make sure all of your utensils are CLEAN.
heat the milk slowly up to 195 F degrees. be careful not to burn the bottom. slow heating, a heavy stainless pot and stirring will prevent this. when it reaches 190-195 degrees, turn off and cool to 110 F degrees. mix about 3-4 Tbsps of your starter (Siggi’s or other live active culture yogurt) with a couple of Tbsp of the warm milk (one at a time) in a small cup until it seems combined and pourable. add this mixture to the warm milk and stir being careful not to scrape up any milk solids that may have formed at the bottom of the pot. now add the Rennet…i use 7-8 drops for 1 gallon if milk..again…stir carefully.let sit for 12-16 hours. It should be a pretty solid mass and there should be some visible whey (yellowish liquid). if it still looks and acts like a pot of milk…something has gone wrong.Put in Cheese clothe or canvas bag and let drain until cheese like.
2 cups white vinegar
2 cups water
1 cup kosher salt
2 tbl allspice berries
2 tbl coriander seeds
3/4 cup brown sugar
Boil for an hour and let cool Fill up glass container with sliced root veg and let sit for three days
Honey Glazed Root Vegetables
Ingredients turnips CarrotsParsnipshoney apple cider vinegarVegetable oilsalt and pepper 1) Peel and chop roughly even parts carrots, parsnips, and turnips into medallions and place in roasting tray. Add salt/pepper Roast for 20 min at 400F.2) Meanwhile, make the glaze. Combine even parts honey, oil, and a vinegar. Add salt and pepper. Adjust to taste.3) After the veg have cooked for 20 min, add the glaze and mix thoroughly. Return to oven until finished (approx 20 min)