This was a dayboard for 200 people for Barony Beyond the Mountain/Bergental Yule, held Dec 1, 2017.
Recipes:
Leek & Fennel Fish Soup
3 Leeks, chopped and rinsed
1 fennel bulb, chopped
2 cloves garlic
2 T olive oil
190mL dry white wine
4c vegetable broth
½ lb cod or white fish, diced or flaked.
Saute leeks and fennel in olive oil. About 5 min in, add garlic. When
everything has sweated, add wine and broth. Bring to boil. Take down
to a light simmer. 10 min before serving, add raw cod. If fish is already
cooked, add 3 min before serving.
Lentil Soup
1 lb lentils
4 c vegetable broth
1 med onion, diced
2 clove garlic
1 t turmeric
Salt
Pepper
1T Lemon juice
10oz frozen spinach or 1 lb fresh spinach
Cook lentils, onion, garlic, turmeric in broth until tender. Add more
broth until it looks like soup again. Add spinach, cook until thawed or
done, add lemon juice, salt and pepper to taste
Roasted Root Veg
25lb beets, in 1 in cubes
25lb carrots, in 1 in cubes
25lb parsnips, in 1 in cubes
2 c olive oil
½ c thyme
¼ c salt
Oven to 400. Toss together, lay out in single layer on cookie sheets,
roast 15 min, turn over, roast 10 min.
Beans
1 #10 can of white beans
2 T garlic
1/4 c olive oil
1 T salt
1/4 c cider vinegar
Drain and rinse the beans. Throw in pot with garlic, olive oil, and salt until warmed/cooked. Add vinegar, serve.
Lemon garlic rice
4 lb rice
1 gal water
1 lb butter
1/4 c garlic
1T c salt
1 1/4 c chopped parsley
1/4 c lemon juice
Cook rice, 30 min or until done. While hot, add butter, garlic, salt. Stir
until butter is incorporated. Toss in parsley and lemon juice.
Apples
1/2 bushel apples (10 gal bags of chopped apples)
1 c honey
¼ c cinnamon
¼ c ginger
¼ c salt
2 T cloves
Cook all in pot, or roast in oven at 325 until tender
Leaves of Silk and Glass 