Recipes for the Crossroads Faire Feast

White Rice	5 lbs
Red Lentils (Massor Dal)	5 lbs
Ghee	1.5 lbs
Onion, Minced	2 huge once
Clove, powdered	1/2 tbsp
cinnamon	2 tbsp
black pepper	3 tbsp
Ginger, Chopped	4 oz
Cardamon	1 tbsp
Sugar	3/4 cup
Bay Leaf	8 each
Turmeric	4 tbsp
Salt	3 tbsp (4.5 if kosher is used)

Heat ghee in a pan. Add whole spices & sliced onions. Fry till pink. Add washed dal & fry a little. Add rice fry & add turmeric powder, salt & sugar. Add sufficient water cover & cook on slow fire till done. Serve with ghee.

Serve with fresh Chopped Fruits, Oranges, Mango, Sultanas, Apricots (if available)(cashews on side),

Process to produce 9-10 pounds, about 3/4 pound per table

Ground Rice	10 pounds
Milk	5 gallons and one quart
Rose water	8 ounces
Sugar	10 pounds
Chopped Dates	1 pound
Ground Cloves	1 tsp
Chopped Pistachio	1 pound

Make a paste of the rice with some milk, and then dissolve the paste into remaining milk. Add sugar, dates and rosewater, and simmer until stiff. Pour into buttered mold (or ghee) and chill. Turn out when cool and garnish with chopped nuts.

From Sallets, Humbles, and Shresbury Cakes, pg. 30

26 jumbo eggs
3/4 pound of finely chopped ham
1 pint of heavy cream
1 tablespoon salt
1 tsp ground pepper
1 tsp cinnamon
1 tsp cloves
1/2 tsp mace
1/2 tsp ginger
3 ounces fine chopped currants
3 lbs fresh spinach, cleaned, cooked and drained
1 cup of chopped flower blossoms (marigold, nasturtium, or squash)

Combine all above ingredients and pour into raw mini tart shells , and bake at 350 till done. Turn out and cool.(use a pastry dough with orange and lemon zest)

Garnish platter with flowers.

Medieval Kitchen, pg. 152

21 lbs fresh cheese: ricotta
4 c sugar
5 oz fresh ginger
2 lbs butter
21 cups bread crumbs
42 beaten large eggs
2 tsp salt
8 cups raisins
15-10 in. pastry shell
10 T sugar
5 T rosewater
3 tbsp cinnamon
14 pastry crust

Mix all ingredients except for last two, fill shells, bake 325deg. for 40 minutes. When oil separates, it is done. Put under broiler to brown top lightly. Sprinkle sugar cinnamon and rosewater, spread on with spoon bottom. Cool until set.

Medieval Kitchen, pg. 114

14 Chickens (5 lbs each)
14 cups red wine vinegar
32 oz bottle lemon juice
13 bunches parsley, chopped
50 bay leaves
1/4 bunch sage
1/4 bunch rosemary
45 cloves garlic, (crushed lightly)
Salt to taste

Mix herbs a garlic, and vinegar. Salt inside and outside of chickens. Roast until done. Remove from roasting pans and deglaze pans with water add to pot and add lemon juice. Boil and reduce until yummy. Serve along with chicken.

Medieval Kitchen, pg. 55

8 gallons of beef broth
10 lbs swiss chard leaves chopped
10 lbs spinach leaves chopped
5 bunches of Italian parsley chopped course
2 bunches of mint
black pepper to taste

Prepare broth and add last minute the chopped vegetables.

Medieval Kitchen, pg. 71

18 lbs of leeks
4 lbs salt pork, rendered
50 eggs
lots of saffron
salt to taste
2 lbs bread crumbs

Clean, chop and boil leaks, fry in salt pork, mix eggs and crumbs and toss into leeks. Do not over cook. Top with spice mixture consisting of 1 tbsp ground ginger, 1 tbsp, cinnamon, 1 tbsp nutmeg.

The Islamic World - #51 of Complete Anachronist, pg. 53

Start with basic mini pie shells, blind baked.

3 large diced Onions
5 lbs ground lamb
1 tsp ground cloves
1 bunch fresh chopped mint
16 oz plain yogurt (full fat)
Olive oil to taste

Saute onions in olive oil and then add lamb. Drain and add cloves, mint, and salt to taste. Fill shells and pipe on yogurt.