A Sweete Revel in November

One of my challenges to myself last year was to run and be sole cook for a small event. This probably doesn't sound like much of a challenge to the average able bodied reader, but for someone who battles fatigue and is almost constantly ill, it seemed like an almost insurmountable challenge.

Choosing to run a small, low key event was one way to reduce the impact of the event. As it turned out, in the lead up to the event I wasn't actually sick for a change. I did injure my wrist significantly, to the point that I needed cortisone injections and was told to immobilise it for four weeks and wear a brace - on the week of the event. What fabulous timing!

I had planned a pastry-rich menu, but rolling and kneading was definitely out of the question, so I had to alter my carefully considered menu. Now, don't think for a minute that my thoughtful friends didn't offer to jump in and cook for me at the last minute - they certainly did! But part of the challenge was for me to be the sole cook, so I was stubborn and just adjusted the menu. And cursed and sweated while stirring!

The event was a supper revel and games night with a sweet theme. Our Baroness and one of the Barony's peers also brought along some cheese and other items to supplement all the sweetness.

I did have to supplement my menu items with some bought ones like fruit pies. The dishes I made were:

Frumenty (wheat, almond milk, eggs, saffron powder, sugar, spices, prunes)
Torta of Buttered Fruit (cottage cheese, sugar, butter, ginger, rosewater, cinnamon, milk, saffron
powder, dried fruit)
Tarte of Ryce (rice, sugar, lemon juice, eggs, spices, butter)
Prunes in Syrop (prunes, red wine, sugar)
Pomada (apples, spices, sugar, almond meal, rosewater)
Candied Peel (lemon peel, sugar)
Cream (cream, sugar)
Italian Pudding (Eggs, cream, spices, bread, rosewater, dates, dried fruit, sugar)
Fine Cakes (Flour, sugar, spices, salt, butter, eggs, yeast, cream, rosewater)
Fine Cakes GF Version (rice flour, almond meal, sugar, spices, salt, butter, eggs, yeast)
White Leach (milk, cream, gelatine, sugar, nutmeg, rosewater)
Red Gingerbrede of the Court (bread, red wine, spices, sugar)
An Excellent Cake (flour, butter, eggs, mixed fruit, spices, port, yeast, rosewater)
Rice Pudding (rice, almond milk, honey, sugar)
Marzipan Subtletie (commercially produced, containing almonds, sugar and food colourings)

The event was very relaxed, with people enjoying games and dancing. I liked being able to enjoy the event with pre-prepared dishes and not spend the whole night in the kitchen. I must thank my friends for their help and support, especially Federyc, Sorcha, Violet, Ethan, Emma, Skeggi, Faelan, Linet, Vlad and the kitchen clean up crew. It was a gentle introduction to Feast Stewarding/Cooking and I am grateful for all the assistance.