A Toys for Tots Event Come join us and together we can make a childs life better! This years Goal is 800 toys but I bet we can soar right on past that!!!!
Feast and Lunch
The Great Dessert Challenge continues!
Bring your Best Dessert for the competition!
Fundraiser Lunch
By: Lady Philomena
M.K.A. Roberta Kusluch Brewer
Menu: Whole Roasted Stuffed Cornish Game Hens
Creamy Mashed Potatoes
Mini Corn Cobbettes
Individual Cranberry Tarts
Feast Menu and Recipes
Provided By:
Lord Kain Cedricson
m.k.a. Kain Costello
(850) 556-2339
Oldenfeld Yule 2014 Menu and Recipes
First Course: Bread, Cheese, Olives, Pickles, and Larded Broth of Flesh
Second Course: Romania (Chicken with Pomegranate Juice)
Brussels Sprouts in Vinaigrette
Third Course: Pork in Spiced Wine, Apples in Wine, and
Spinach with Golden Raisins
Fourth Course: Fruit Cake!
Recipes
Larded Broth of Flesh
10 lb. lean beef, cubed
2-3 lb. pork fat, cubed
3 T. rubbed sage
3 lb. onions, diced
3 lb. carrots, diced
3 lb. rutabaga, diced
4 cans water chestnuts, sliced
8 C. fine bread, toasted
2 C. apple cider vinegar
½-1 C. sugar
2 T. each: cinnamon, pepper, ginger, saffron
1 t. clove
Beef broth or water
In a heavy stock pot sear the beef, pork fat, and sage until meats are cooked through, stirring to prevent scorching. Add broth or water. Cook until beef is almost tender. Add the vegetables and cook until almost tender. Meantime, add the vinegar to the toasted bread crumbs, and mix to form a firm paste. Ladle some of the broth into the bread crumb paste to soften it, and put the mixture into the pot, stirring well. Add the wine and seasonings and stir over simmering heat until the broth is thick. At this point taste the broth and add enough sugar to slightly sweeten the soup and cut some of the sharpness of the vinegar.
Chicken in Pomegranate Juice
20 lb. skinless, boneless chicken breast or thighs
1 lb. fatty pancetta or bacon
½ Cup oil
8 onions, chopped
4 cups ground almonds
3 C. pomegranate syrup
6 C. hot water
4 T. cinnamon
4 T. sugar
Salt and pepper to taste
Chop pancetta into small cubes and fry in oil until fat is transparent. Add onions and cook until soft. Add chicken pieces and cook gently on both sides until lightly browned. Blend ground almonds and pomegranate syrup in a food processor. Add 6 cups hot water. Use a fine cloth to strain this colored almond milk over the chicken, pressing on the almond residue to extract all the liquid. Mix to blend almond milk with pan juices. Add cinnamon, sugar, and a good grinding of pepper. Cover and simmer over low heat for 10 minutes, remove the lid, and increase the heat to thicken the sauce to desired consistency. Check seasonings, and add salt if necessary.
Brussels Sprouts in a Vinaigrette
10-12 lbs. Brussels sprouts
Salted water to cover
1 C. olive oil
½ C. fresh lemon juice
1 T. salt
1 C. chopped missed herbs (parsley, oregano, basil, lemon zest)
Bring water to boil, and add trimmed, rinsed sprouts. Cook for 8-10 minutes. Drain. Warm oil, add vinegar and salt. Add herbs. Toss with Brussels sprouts and serve.
Pork in Spiced Wine
20-25 lb. pork
½ C. caraway seeds, ground
1 C. minced garlic
4 T. black pepper
4 T. salt
1 gallon red wine
Mix all together, and allow pork to marinate over night. (Adjust seasonings as necessary.) Place pork in pans, pour the marinade over, and cover with foil. Roast at 350 until done.
Apples in Wine
12-15 lbs. Granny Smith apples, peeled, cored, sliced.
Red wine to cover
3-4 T. cinnamon
2-3 T. ground ginger
1-1 1/2 cup sugar
Heat wine, sugar and spices until sugar is dissolved. Add apples and cook until almost soft. Chill overnight.
Spinach with Golden Raisins
20-25 lbs. fresh spinach
Olive oil
2 lbs. golden raisins
Salt to taste
Sauté all together until spinach is wilted.
Fruit Cake
For each cake (we’ll make 13):
1 C. self-rising flour
1 C. brown sugar
1 C. fruit cocktail with juice
1 egg
Glaze:
½ C. Orange juice
2 T. lemon juice
3 T. confectioners’ sugar
Mix all but the last three ingredients together well. Pour into a well-buttered pan. Bake at 350 for 20 minutes, or until done. While the cake is baking, mix together the glaze ingredients. Pour glaze over cake while still hot.