Recipes in their entirety

SAUERBRATEN
(This is the recipe Giovanna and Margaret FitzWilliam used at a feast a few years ago - you can find it online here: http://home.comcast.net/~iasmin/mkcc/MKCCfiles/undversaltznicht.html)

4 lbs. lean beef (a tough cut works well with this dish, since you need something that will stand up to a long marinade and cooking time)

Marinade:
2 onions, quartered
½ lemon, sliced
1 ½ c red wine or cider vinegar
12 whole cloves6 bay leaves
1 T sugar
1 T salt
¼ t ground ginger

Mix marinade ingredients together and pour over meat in a large bowl. Cover and marinate for 4-5 days, turning meat twice a day. If your marinade is completely covering the meat you can let it stay out on your counter during the marinade. If you want to play it safe, keep it in the refrigerator.
Drain and reserve half of the marinade and discard the onions, lemon and spices.

2 T shortening
1/3 c broken ginger snaps
1 T cornstarch (or flour)
¼ c water
Beef broth

Melt shortening in an oven-safe pan. Add the meat and the reserved marinade. Cook at 400° F for one hour. Turn meat, trying to keep as much of it covered by the marinade as possible. Turn the oven down to 350° F and continue cooking, turning occasionally, for 1 ½ - 2 hours more, or until meat is tender and falls apart. Remove meat to a platter. Strain the cooking liquid and add enough beef broth to make four cups. Place liquids into a saucepan and add the gingersnaps and cornstarch that had been dissolved in water. Bring to a boil and simmer 5 minutes, or until thickened. Pour over meat and serve with noodles, barley or spatzle.

(if you're me, go "Joel, I need the sauerbraten cooked. Here it is. Can you make sure it's ready by 4pm? .. What do you mean, the circuit blew? What do you mean, we can't use more than two roasters at once? .. Can you do it anyway? You can? Thank you!")

KOLACHE – APRICOT (Made by my friend Liz, non-SCA'er)
3 packages dry yeast
1/2 cup water
1 teaspoon sugar
1 cup butter
3/4 cup sugar
3 egg yolks
2 3/4 cups milk (scald and cool to lukewarm)
7 1/4 cups flour (more or less)
3 teaspoons salt
1 (10 ounce) package dried apricots
1 1/2 cups sugar, more to taste

For Apricot Filling Cook a 10 ounce package of dried apricots slowly in enough water to cover until fruit is soft and water is cooked out. Do not cover or fruit turns dark. Add 1 1/2 cups sugar or more to taste and mash with a potato masher until well blended. Filling for about 2 dozen kolaches.

To Make Dough And assemble Kolaches
Dissolve yeast in the 1/2 cup warm water in a tall glass, sprinkle with 1 teaspoon sugar and set aside to proof. In a large bowl, cream sugar and butter, add egg yolks and salt and mix well. Add the dissolved yeast, 1 cup of the flour and mix slowly with an electric mixer. Add the milk and continue adding as much of the remaining flour as you can mix in with a wooden spoon. Knead in enough of the remaining flour to make a moderately soft dough. Continue kneading until smooth and elastic, about 5 minutes. Place dough in a greased bowl, turn once to grease surface. Cover and let rise until doubled in bulk, about 1 to 1 1/2 hours. Punch dough down and turn out onto lightly floured surface. Pinch off egg size portions and roll into a ball using the palm of your hands in circular motion. Place about 1 inch apart on greased pans. Brush kolaches with melted butter, cover with a cloth and let rise until light, about 1 hour. Use your fingers to make an indentation in each ball and fill each opening with about 1 tablespoon of filling. Sprinkle with posypka topping (optional) and let rise again for 20 minutes. Bake in a preheated 425ºF oven for about 10-15 minutes. Brush kolaches with melted butter as they come out of the oven.

ROSEMARY OLIVE BREAD (Made by my friend Liz, non-SCA'er)
3 cups unbleached flour
1 tbsp sugar
1 tbsp salt
3/4 cup warm water1 tbsp active dry yeast
1/4 cup olive oil
1 1/2 tbsp coarsely chopped fresh rosemary
1/2-1 cup ripe olives, pitted and coarsley chopped

Combine yeast and warm water until yeast becomes creamy, about 10 minutes.Add olive oil, salt, sugar, rosemary and olives into the yeast mixture and add flour 1/2 cup at a time, mixing until dough comes away from the side of the bowl. Move dough to a lightly floured surface and knead for about 5 minutes, until dough is smooth and elastic.Place dough in a lightly greased bowl, turn to coat, cover with plastic wrap and leave to rise until doubled in size, about 1 hour.Preheat oven to 400F.Shape dough gently into a ball. Place on a baking sheet and let rise, covered with a damp towel, for 30 minutes. Dust the bread ligtly with flour, slash the top and put into the oven.Bake for 35-45 minutes, until bottom sounds hollow when tapped.Place on a wire rack to cool.

12TH NIGHT CAKE
1/2 c. warm water
3 t yeast
2/3 c. plus 2 tsp. sugar
About 4 cups of flour, more or less as needed
1 tsp. nutmeg
2 tsp. salt
1 tsp. lemon zest
1/2 c. warm milk
5 large eggs
1 stick plus 2 T. butter, cut in slices and softened
1 tsp. ground cinnamon
5 T strawberry preserves

Pour the warm water into a small shallow bowl and sprinkle yeast and 2 teaspoons of sugar into it. Allow the yeast and sugar to rest for several minutes, then mix thoroughly. Set yeast mixture in a warm place for 10 minutes. Combine 3 and 1/2 cups of flour, remaining sugar, nutmeg and salt, and sift into a large mixing bowl. Stir in lemon zest. Separate center of mixture to form a hole and pour in yeast mixture and milk. Add egg yolks and using a wooden spoon, combine dry ingredients into the yeast and milk mixture. When mixture is smooth, beat in 8 tablespoons butter, 1 tablespoon at a time and continue to beat 2 minutes or until dough can be formed into a medium soft ball. Place ball of dough on floured surface and knead, gradually adding 1/2 to 1 cup more of flour. When dough is no longer sticky, knead 10 minutes more until shiny and elastic. Using a pastry brush, coat the inside of a large bowl evenly with one tablespoon softened butter. Place dough ball in the bowl and rotate until the entire surface is buttered. Cover bowl with a heavier kitchen towel and allow dough to rise in a warm place for about 1 and 1/2 hours or until it doubles in volume. Turn out onto floured surface and flatten into a rectangle. Spread with strawberry preserves to 1” of the edges. Fold the un-covered edges in toward center, and jelly roll the dough. Pinch all edges to seal. Gently wring the dough, to create a spiral fold. Place into round pan. Bake at 350 for 40 minutes.

PASTRY DOUGH – SALTLESS
3 C. Unbleached flour
1 c. olive oil
½ - 2/3 c. water
Mix oil and water into flour, knead. Add more water if it’s too crumbly. ("Mix in the liquids, squish it, if it doesn't go *squelch*, add more water.")

SWEET PASTRY DOUGH
Same as above, but add 2 T. sugar and ½ t. salt

STUFFED OLIVES (Made by my friend Liz, non-SCA'er)
2 food-service size jars Spanish queen olives
24 oz bleu cheese
24 oz gorgonzola cheese
64 oz cream cheese

Mix bleu or gorgonzola with cream cheese, stuff into olives. Makes about 400 olives. Note: The stuffing recipe will never work out equally no matter what you do. Just don't try. Do what I do and make ravioli with the leftover filling.

(Take two giant jars of olives with pimentos in them. Bemoan your hatred of pimentos. Have your non-SCA friend offer to do them for you. Happily hand them off. Have her call you half an hour later to say that her three year old son has just carefully and cheerfully de-pimentoed the first jar with a crochet hook. An hour later, have her tell you they're all completely done and ready for pickup.)

PUMPKIN CHEESE BEGGAR’S PURSES
3 cans cooked pumpkin
2 T. salt
1 c. feta cheese
½ c. diced onion
1 t. Pepper
1 T olive oil
1 egg

Mix all ingredients in a bowl, let sit at least one hour.
Roll out saltless pastry dough, use back side of pierogi press to cut out rounds. Place dough on front side of press, squish to cover edges, place 1 t (more or less) in center. Wet one half of the dough edge, close press. Place on baking sheet, cook at 350 about 15 minutes. Makes about 70.

PITA BREAD
2-1/2 cups unbleached flour, plus more for sprinkling while kneading & rolling out dough
2 teaspoons salt
1 Tablespoon sugar
2 teaspoons active dry yeast
2 Tablespoons good olive oil
1 cup warm water (115F)

Mix 1 c. flour with salt, sugar, yeast and oil. Add warm water, stir for 3 minutes. Add rest of flour ½ c. at a time. Knead for about 6 minutes, or until dough is elastic. Section ball into eight parts, roll lightly in flour. Cover, allow to rise 30 minutes. Remove from bowl, squish flat, roll out to 3/16th of an inch. Place on tinfoil. Bake at 450 about 5 minutes, or until puffed and slightly golden around edges. Remove, immediately cover tightly with more tinfoil or put out to eat. Makes 8

PASTY DOUGH
3c. unbleached flour
1 t. salt
1 c. butter
1 c. water

Mix flour and salt, cut in butter a little at a time until crumbly. Add water a little at a time until it’s slightly damp. Knead for about 8 minutes. Let it rest 30 minutes, then roll out and use.

BAGUETTES (Made by Samia)
2t. yeast
1t. sugar in
1/4c of 115 deg water.
3 1/4 c unbleached flour
1 t. salt
3/4 c water
Batch 1: 2t. basil, 1/2 t. oregano, 1/2t. thyme, 2t. minced garlic
Batch 2: 1t. rosemary, 2T. dried onion, 1/2t. celery seed. Egg glaze.
Batch 3: 1T. cinnamon, 1/4c sultanas, chopped. Honey glaze.
Batch 4: 1/2t. saffron, 1t. caraway, 1/4c wildflower honey. Honey glaze.

ROMAN ROAST
22lb bottom round roast
Put in roaster, cook for 24 hours until it falls apart. Freeze, bring to event, thaw and add:
3 c. reserved stock
3 c. honey
1 t. salt

Cover, heat until warm all through, serve. (We fed several hundred people on three of these)

BEEF PIES #1
Pastry Dough - SALTLESS
1 1/2 lb cooked ground beef
1/3 c. honey
4 eggs
1/2 t. salt
1/2 t. pepper
1/2 t. ginger

Mix cooked ground beef with all other ingredients. Place pastry dough rounds into muffin tins, squishing to cover sides. Fill fully with meat mix.Cook at 350 about 15 minutes

BEEF PIE #2 - Saltless
Saltless pastry dough
1 lb cooked ground beef
1 t. Pepper
3 T. Garlic

Mix cooked ground beef with all other ingredients. Place pastry dough rounds into muffin tins, squishing to cover sides. Fill fully with meat mix.Cook at 350 about 15 minutes

"PARTRIDGE" IN A PEAR SAUCE
NOTE: The partridge is mock. Substituted chicken thighs due to complete inavailability of partridge. (Total of 88lbs of chicken, divided between this and the roasted below)
3lbs chicken thighs
2lbs sliced/canned pears
1 t. cinnamon
1 t. nutmeg
1/4 t. clove
2 c. honey

Cook chicken thighs, drain off juice. Boil the pears with honey and spices, and mash. Allow water to reduce until you have a thick, applesauce-like texture. Cover the chicken with pear sauce. Heat at 400 until hot.

CHICKEN ROASTED IN HONEY AND SPICES
1lb Chicken
1 c. Apple juice
1 t Salt
1 t Pepper
¼ c. Honey
1 t. each Cinnamon, clove

Chicken rubbed with salt, pepper. In a pot, bring honey, juice, and cinnamon/clove to a simmer until honey is fully dissolved in liquid. Pour liquid over chicken. Cover. Cook 350 for about an hour, or until the chicken tests done.

RICE RISSOTO (didn't make it out - ran out of time and had enough other food)
1 tablespoon olive oil
1 onion, minced
3 c. cooked rice
3 tablespoon unsalted butter, softened
2 cloves garlic, minced
2 tablespoons freshly chopped parsley (optional)
2/3 cup mixed italian cheese, grated

Cook onion in olive oil until clear. In a bowl, mix rice, butter, garlic, parsley, cheese. Add sautéed onions, stir. Place in baking panCover with foilBake 350 for 1 hour.

MUSHROOM PIE #1
10lb Sliced crimini mushrooms
5 t. each Salt, pepper, ginger
20 oz Swiss cheese chopped fine in food processor
Pastry Dough

In a large pot, cook mushrooms until done. Drain off liquid. Mix cooked mushrooms with cheese and spices. Spoon into pastry cups.

MUSHROOM PIE #2 - Vegan, Saltless
Unsalted Pastry Dough (flour, olive oil)
10lb sliced crimini mushrooms
1/2 c. Garlic
5 t. Pepper

Cook mushrooms. Mix cooked mushrooms with spices. Spoon into pastry cups.

STUFFED DATES
2lbs chopped walnuts
6lbs powdered sugar
Cinnamon, clove, nutmeg, orange peel (I mix to taste)
24lbs dried dates

Chop walnuts fine in a food processor. Mix walnuts, sugar, and spices. Add water 1 T at a time until a very thick, stiff paste is achieved. Slice open dates. Spoon filling inside. Close date, roll in powdered sugar.

MARINATED MUSHROOMS 1
Organic cider vinegar
2 bulbs garlic, peeled
5lbs button mushrooms
Italian seasoning
1 c. lemon juice
1 c. olive oil

Mix all ingredients except the olive oil, put in sealed container, let sit for a week. Drain off most of the marinade, add the olive oil, shake, serve. WARNING: Due to the acid in the lemon juice, your garlic may turn greenish blue. This is a normal reaction, not a sign that the garlic has gone bad. The garlic is fine. We removed the garlic from the mushrooms prior to serving, because I didn't want anyone panicking about the oddly coloured garlic. Information about the reaction can be found here: http://whatscookingamerica.net/Q-A/bluegarlic.htm

MARINATED MUSHROOMS 2
Distilled white vinegar
1 c. lemon juice
2 bulbs garlic, peeled
5lbs button mushrooms
Italian seasoning

Mix all ingredients except the olive oil, put in sealed container, let sit for a week. Drain off most of the marinade, add the olive oil, shake, serve. WARNING: Due to the acid in the lemon juice, your garlic may turn greenish blue. This is a normal reaction, not a sign that the garlic has gone bad. The garlic is fine. We removed the garlic from the mushrooms prior to serving, because I didn't want anyone panicking about the oddly coloured garlic. Information about the reaction can be found here: http://whatscookingamerica.net/Q-A/bluegarlic.htm

MARCHPANE - CONTAINS RAW EGG WHITES
2lbs almonds
2lbs powdered sugar - rough estimate - may need more
5 egg whites (The eggs were radiated, if that makes anyone feel better)
2 T almond extract

Throw almonds into food processor until they turn to flour. Remove from food processor. Mix with egg whites and almond extract.Begin adding powdered sugar until a thick paste forms.Run paste back through food processor. Point to leaf and almond molds and tell roommate that you need almond shaped almond paste and green marzipan leaves. If you don't have an accomodating roommate, press marchepane into molds, then pop them out onto a cookie sheet and let dry.

HUMMUS
6 c. cooked chick peas, hulled
¼ c. tahini
2 T. lemon juice
1 T. sea salt
1 T. garlic, minced

Throw everything into food processor. Add water, 1 T. at a time, until it processes smoothly. Add more salt if necessary. Serve.

STUFFED EGGS
96 Hard boiled eggs
1 c. feta cheese, crumbled
5 T. dried parsley
1/4 c. Italian seasoning

Slice hardboiled eggs in half, remove yolks, reserve.Mix spices and cheese with egg yolks, mash with potato masher (or if you're at an event and don't have one, squish them into paste with your hands) Spoon into egg whites. Serve.
To keep the eggs level – take a slice of the “bottom” of both halves of the egg white.

TEA EGGS
6 hardboiled eggs
3 ½ c. cold water
1 t. salt
2 T. Cinnamon stick
½ c. brewed black tea
2 star anise
2 T ginger root

Roll hardboiled eggs on counter until shell is cracked. Place into cold water with other ingredients. Simmer 2 hours. Rinse under cold water. Remove shell. Serve. (Edit: And if you get visually unappealing eggs that turn blackish brown all over instead of pretty mottles, smash them up and mix with the stuffing for the mushroom caps.)

SHORTBREAD
1 cup butter
1/2 cup sugar
2 1/2 cups sifted flour
Cut cold butter into dry ingredients. Mix until well combined. Press into molds. Pop out onto cookie sheet. Bake at 300 for 30 minutes. Allow to cool before handling

BLANCMANGE (didn't get made, didn't have time and had too much other food. We used the whipped cream for the cakes and substituted almond milk for regular milk in the rice pudding.)
1 1/8 cups Almond Milk
1 tablespoon unflavored gelatin
1/2 cup water
1 1/4 cups plus 2 tablespoons heavy whipping cream
1/4 cup granulated sugar
Pinch of salt
A few drops of almond extract and vanilla extract, to taste

Sprinkle the gelatin over 1/2 cup water in small saucepan and let stand 5 minutes. Whip the heavy cream in a mixing bowl until it holds slight shape when some is dropped from beater. Warm gelatin mixture over low heat, stirring until completely dissolved, 3 to 5 minutes. Add sugar and salt and stir until dissolved, about 2 minutes. Stir gelatin-sugar mixture into almond milk and set over ice water bath. Stir constantly with rubber spatula, scraping bottom and sides to keep mixture from jelling right away, until mixture thickly coats spatula. Remove from ice water bath, and immediately and quickly fold gelatine-almond milk mixture into whipped cream. Add a few drops vanilla extract to taste. Then add a few drops of almond extract to bring out the almond flavor in the blancmange. Oil, very lightly a one (1) quart gelatine mold with almond oil (or other sweet flavored oil). Pour mixture into mold and chill until completely set, two to three hours. To serve, loosen one edge gently with tip of flatware knife, set plate on top of mold and invert. If dessert won't come loose, lift one corner of mold away from plate and loosen edge with knife. The blancmange usually will slide out easily when this is done.

ORANGE SAUCE:
1 c. orange juice
6 T. honey
1 1/2 t. corn starch

Mix in pot, boil til thick.

APPLE TARTS (again, didn't get made)
1 cup butter
1/2 cup sugar
2 1/2 cups sifted flour
1 jar applesauce
1 c. honey
1 t. cinnamon
½ t. cloves

Cut cold butter into dry ingredients. Mix until well combined.Press into tart pans. Bake at 300 about 30 minutes.
Pour applesauce into a pan. Cook 15 minutes or until much liquid has evaporated.Mix in honey and spices.
Spoon into shortbread shells.

BAKED APPLES AND PEARS
In a bowl, mix 1 c. brown sugar, 2 t. cinnamon, 2 t. nutmeg, ½ t. cloves
Slice apples from stem to flower end. Slice pears the same way. Use a teaspoon to scoop the entire seed area out of each half. For pears, just scoop a hollow in the bulb end. Fill hollow with sugar mix. Bake at 350 for 40 minutes. Serve.

BREAD PUDDING
16 cups soft bread, dusted with cinnamon
4 teaspoon ground cinnamon
4 large apple, peeled, cored, very thinly sliced
1 cup raisins
8 cups milk
4 cup brown sugar
12 tablespoons butter
12 eggs
4 teaspoon vanilla

In a large bowl, combine bread, cinnamon, and apple slices, and raisins
In a medium saucepan, combine milk, brown sugar, and butter; heat over medium heat until hot and butter is melted.
In a medium bowl, whisk eggs with vanilla. Quickly whisk in the hot milk mixture then pour the mixture over the bread. Stir to mix well.
Pour bread mixture into the prepared baking dish. Set a jelly roll pan or large shallow baking dish in the oven. Set the bread pudding pan inside the larger pan. Add very hot water to the outer pan to a depth of about 1/2-inch. Bake for 40 to 50 minutes, or until a knife inserted near center comes out clean. (We found out you can cook this just fine without the water bath)

BAKED RICE PUDDING
14 c. cooked rice
8 cups commercial almond milk, unflavoured
2 cup white sugar
4 teaspoon vanilla extract
4 c. ground pistachios
2 teaspoon salt
1 1/3 cup raisins (or currants)
4 t. cardamon
pinches ground nutmeg

In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, pistachios, cardamom, and salt. Mix well.
Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg.

GARLIC RICE WITH PINE NUTS – VEGAN (didn't get made, didn't have oven space, had too much food)
2 cups pine nuts
8 clove garlic, minced
8 tablespoon olive oil
16 cups rice, cooked in vegetable broth
16 tablespoons parsley

Sautee pine nuts until golden and aromatic.
Sautee garlic in olive oil briefly
Add pine nuts, parsley, and garlic to cooked rice.
Fluff, serve

ONION CHEESE QUICHE
30 eggs
1 onion, chopped fine
4 c. cheese
3 T. parsley

Beat eggs until slightly foamyAdd onion, cheese, parsley. Pour into muffin tins. Bake 350 about 10 minutes or until clean knife

SPINACH CHEESE QUICHE
30 eggs
3 c. drained chopped spinach
4 c. cheese
4 T. butter, melted
1 t. salt

Beat eggs until slightly foamy. Add spinach, cheese, butter and salt. Pour into muffin tins. Bake 350 about 10 minutes or until clean knife

LOSYNS
20 lbs egg noodles, cooked
16lbs shredded Italian cheeses (parmesan, romano, asiago- I bought the Sam's Club "Italian Cheese" blend in the large tubs)
1 lb butter, melted (We used olive oil instead)
1 c. minced garlic

Cook egg noodles in saltwater, drain. Spread a thin layer of melted butter (or olive oil) on the bottom of the pan. Add a layer of egg noodles. Add a layer of cheese. Sprinkle with garlic. Repeat until pans are filled. End with a top layer of cheese. Cover pans with tinfoil. Bake in 350 for about 30 minutes or until cheese is melted. Serve.

CANDIED WALNUTS (didn't harden enough by dessert feast, were eaten by kitchen staff)
Lay out wax paper on counter, and butter it.
8 c. sugar
2 1/2 c. milk
2 t baking soda

Combine all ingredients, cook until reaches 240 on candy thermometer (soft ball) Remove from heat, add:

4 T. butter
6 t. vanilla

Stir quickly until completely incorporated and creamy – about 20 seconds.
Add 6 c. chopped walnuts and stir until coated. Drop spoonfuls onto waxed paper, allow to cool.

STUFFED MUSHROOM CAPS
25lbs stuffer Crimini mushrooms
60 visually unappealing tea eggs
1lb cheese
various spices
Leftover stuffing from the beggar's purses

Stem the mushrooms, and then tell Jenny the Patient that you need stuffed mushrooms in two batches - one normal, one vegan. Walk away for half an hour. Come back to find them all stuffed and ready to go. I've asked her to post what she wound up putting in them.

MEATBALLS - two batches, one without pine nuts, one with
30lbs raw ground beef
2lbs pine nuts
Salt, pepper, italian seasoning to taste.

Sautee pine nuts until golden and aromatic. Mix half the ground beef just with the spices, the other half with spices and the pine nuts. Roll into balls, place on cookie sheet, bake at 350 until brown all through.

ROASTED ROOT VEGETABLES
60 lbs yams
40 lbs regular potatoes
30 lbs carrots
15 lbs parsnips
15 lbs turnips
2 L olive oil
4lbs feta cheese, crumbled
2 c. italian seasoning

Cut all root vegetables into bitesize pieces, mix. Toss with olive oil and italian seasoning. Cook at 400 for an hour. Take out, cover with feta, return to oven until feta starts to brown. (And then, for the event, find out the vegetable still aren't cooked. Return to oven for half an hour. Test again. Find that they're /still/ not cooked. Glare at them, hoping the firey gaze will cook them more. Scowl when this fails. Wind up with crunchy veg even after almost two hours in the oven. The smaller version of this recipe works at home. Not sure why it failed for feast.)

HERBED CREAM CHEESE
2 gallon whole milk (doesn't matter if it's homogenized)
4 c. cultured buttermilk
1/2 c. white vinegar
3 T. minced garlic
3 t. dried parsley
1/4 c. Italian Seasoning

Mix milk and buttermilk in a large pot. Simmer on medium for half an hour. Add vinegar, continue simmering until curd has formed and whey is clear/greenish. Scoop out curd into a muslin floursack-lined strainer. Press to remove more liquid, hang and let drain in refridgerator for 24 hours. Open cloth, divide cheese into two equal portions. Mix one batch with the garlic and parsley. Mix the other with the Italian Seasoning. Makes roughly 4lbs of cream cheese.

BREADS AND SPRINGERLE - were not made by me. Baronessa Giovanna made the springerle, Liadan and Samia made the breads.

From what I hear, the food went over well. I had one mention that one of the beef pies was a little bland - which was because it was one of the saltless ones. We started out with labels for things, and it's my bad they disappeared over the course of the day - I should have taped them to the tables.

If you have comments on the food, please let me know. I'd like to hear what people thought of things. As a vegetarian who's badly allergic to mushrooms, I couldn't eat many of the dishes myself, so I don't actually know what they taste like. I was assured by my faithful tasters that all the recipes were ok, but input is always good.