It's coming up on another year of the Storvik Early Northern European Arts guild, and so time for another dinner. This year, I want to do the meal I outlined over here. Not all those dishes, but looking at:
The radish dish, served either as an appetizer or a digestif. I tried this one - and lo, salted radish slices were easy and inoffensive.
Honey Butter Beets - I sauteed beet greens (from one bunch of beets) in butter and drizzled with around 1 tsp honey. I didn't really taste the honey. Also, beet greens taste more like spinach than cabbage, which means I like them much better raw. Also also, they're rather expensive for the amount you get. I am thinking I will buy kale to make up the bulk of the dish (lacinato if I can find it) but put in one bunch's worth of actual beets. And more honey.
Pepper-Wine sauce: I tried this two ways. First, 1.5 c red wine (pinot noir) with 1.5 Tb peppercorns, cooked down to 1/2 c. Then, a blend of red wine and meat drippings (about 1 c.) with 2 Tb peppercorns, cooked to around 1/3 c. Not sure the pinot was the best choice - the all-wine reduction was very sourish, not very wine-y. But it was very bright with acid, which is very much in the medieval sauce flavor family. (Most medieval sauces: Take these spices and/or herbs, blend with lots of vinegar, add oil and emulsify.) I did like the one with drippings, but I suspect the pure wine is more medieval.
I could barely taste the pepper in either when I had it over beef, just got a sort of numbness of the tongue. When I put it over potatoes, the pepper came out loud and clear. Not sure if I should use more pepper or let it be.
Also not sure if I want to do a baked roast or a pot roast. Or maybe skewers, a la the Bayeux Tapestry?
Parnsips with Ale: Haven't done this yet. I wonder what the best beer to use would be?
Bread: I want to try this recipe. I am kind of over crackery flatbreads; if these don't cook up more like pita-ish things, I may just go buy a nice sourdough loaf.
Blackberry Drink: I am thinking of just ordering blackberry juice. All those seeds...
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