Archive for October 2014

Scullery Maids Preparing Feast for Alchemist Gift Party

Preparing the Feast for the Alchemist Gift

Renaissance Book Release Breakout Party

Sunday, Oct. 19, 1pm PST
Email for directions wem2529@yahoo.com
Join webcam online bit.ly/1nmlNk7
@alchemistgift on twitter
www.facebook.com/alchemistgiftbook

 

Sundried Tomato and Olive Polenta - Ancient Renaissance Recipe

Sundried Tomato and Olive Polenta – Ancient Renaissance Recipe

Sundried Tomato and Olive Polenta – Ancient Renaissance Recipe

By Mivashel

Ingredients:

Serves: 6-16

Yield:

16.0 slices

Directions:

  1. 1

boil the vegetable broth; once boiling, stir in the polenta – let it simmer on low heat while stirring frequently for 15 minutes.

  1. 2

Remove from the heating element; stir in the crumbled feta, shredded parmesan, chopped sundried tomatoes, chopped up basil, and sliced olives.

  1. 3

Once stirred in evenly, put the mixture in a GREASED cake pan (or any circular or square shaped container of similar diameter) and spread/press down evenly.

  1. 4

let the mixture firm up in the refrigerator for a minimum of 2 hours.

  1. 5

once firm, cut the firm polenta mixtures into slices (approximately 16); coat in flour, shaking off excess.

  1. 6

fry the floured polenta in olive oil until nicely browned; then drain on paper towel.

 

To Make a Tarte of Spinage
Proper Newe Booke, p. 41/C11
Take Spynage and perboyle it tender, then take it up and wrynge oute the water cleane, and chop it very small, and set it uppon the fyre wyth swete butter in a frying panne and season it, and set it in a platter to coole then fyll your tart and so bake it.
20 oz spinach
1/4 lb butter
1 T sugar
1 t cinnamon
1/4 t mace
1/4 t salt
9″ pastry shell
Note: recipes for other pies in this book say “season it up with sugar and cinnamon and sweet butter” or also with mace or just with sugar and butter.
Parboil spinach 3 minutes, rinse in cold water, wring it dry. Fry 2-3 minutes in butter with spices. Cool. Fill shell and bake at 350deg. for 40 minutes.

Note: You can buy prepared pie dough and cut into small circles for tine tartes for appetizers or desserts. Each pie crust makes about 18 tartes. 2 pie crusts to a package means 36 tartes per package.

We also varied the recipe with fetta cheese for some and ricotta and egg for others.

Alchemist Gift Renaissance Book Release Breakout Party

Alchemist Gift Renaissance Book Release Breakout Party Feast

Alchemist Gift Renaissance Book Release Breakout Party Feast

Can’t attend Alchemist Gift Renaissance Book Release
Breakout Party in person?

Be there live through our webcam. Sign up at gotowebinar.
See you Oct. 19 at 1pm PST

Please register for Alchemist Gift Renaissance Book Release Breakout Party
on Oct 19, 2014 1:00 PM PDT at:

https://attendee.gotowebinar.com/register/9081087897468822274

Can’t come in person?
Come to the Video Conference of the Book Release Part
and participate in all the events:

Renaissance Food
Renaissance Costumes
Reading of segments of Alchemist Gift by Mark Giglio, author
Book Signing
Tour of Mark’s home hosted by Mark
tour of Alchemist Series Art Furniture hosted by Mark
tour of Alchemist Series Paintings hosted by Mark

After registering, you will receive a confirmation email
containing information about joining the webinar.

Countdown 5 Days to Go



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Alchemist Gift Book Release Party Countdown

Sorbet a Renaissance Treat

Sorbet a Renaissance Treat

The Menu is Ready Day 6

Alchemist Gift Book Release Party
Oct. 19 Sunday 1pm PST
online on Twitter & Facebook
in Southern California email for directions
wem2529@yahoo.com

Stuzzichino

Carmelized Nut Clusters (Hazelnut and Walnut)
Sundried Tomato & Olive Palenta Fritters
Spinach Tarts
Artichoke Crostini
Deviled Eggs

In Mezzo Piatto

Wine and Honey Sorbet

Zuppa Piatto

Golden Truffled Bisque w/ Pesto Crostini

Insalata Piatto

Spinach Arugala Salad w/ Fennel

Carne Piatto

Grave of Small Birds
Anise Toast (Biscotti)

Pesce Piatto

Seethed Salmon in Aspic

Piatto de Dessert

Cherry-Berry Tarts
Lemon Curd Tarts
Custard w/ Raisins and Honey

Bevanda

Spiced Apple Cider
Mead
Red and White Wines (pinot noir, moscoato and champagne)
Water with Lemon or Lime and Mint
Espresso


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