Tuesday, April 29, 2008

Medieval Feast

The Turducken emerges, triumphant after 10 hours in the oven. Here it's getting its temperature checked one last time. (It registered 170, which is the recommended temp. for poultry, even though one of my recipes said taking it out at 140-150 was fine.) The meat was still moist, but the outer edges of the Turkey seemed just a tad dry to me. But, then again, the important thing was I didn't give anyone Salmonella.

Here's a close-up shot of the Turducken slice. It's a literal mosaic of moist meats.

Here's everything else we ate along with the Turducken:
Medieval Feast Menu

Bread (Otherwise known as Trenchers employed as plates.)
First Course

Tart de Bry (Brie Tart)
Brie, egg, ginger and saffron baked in a pastry shell.

Crayfish (Shrimp)
Boiled with wine and served with vinegar.

Noumbles (Kidney Stew)
Veal kidneys cooked in beef broth, onion, and seasoned with ginger, mace, and pepper.

Salat (Green Salad)
A mix of fresh greens, fresh parsley, sage, leek, and scallion dressed with olive oil and vinegar.

Jellied sherry with lemon and brandy.

Main Course

Turducken (Roast Turkey, Duck, and Chicken) with Black Sauce
A sauce made with poultry livers and seasoned with anise, ginger, cardamom, and cinnamon.

Maccrows (Noodles)
Lasagne noodles baked with cheeses and butter.

Grene Pesen (Green Peas)
cooked in beef broth and spiked with parsley, mint, and sage.

Funges (Mushrooms)
Button mushrooms simmered with leeks in chicken broth and seasoned with ginger, cardamom, allspice, white pepper, and saffron.

Desert Course

Chiresye (Cherry Bread Pudding)
Made with red wine and served chilled.

Strawberyes with Crème Bastard (Strawberries with White Custard Sauce)
Payn Ragon (Honey and Almond Candy)

Almond bars glazed with sugar, honey, and ginger.

Even though I took pictures like a mad banshee at the feast, sadly many of them didn't turn out. Candle light is great for ambiance, but a killer for photography!

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