April 23 - Shakespeare's Birthday
- southernitalian Apr 23, 2008 07:48 AM
What would the bard want for dinner tonight? Inspire me.
Just saw MacBeth at BAM. The new production is amazing. Anyway ... there's a wonderful scene in the kitchen when MacBeth is giving the orders to have McDuff's family killed (I think). All the while he's making a cheese and pickle sandwich. It's cold. It's striking. A dinner of that sandwich would give me shivvers.
Twelfth Night? Cakes and ale! (from Sir Toby Belch) Preferably when you hear the chimes at midnight.
Something warm, comforting and local to Stratford.
Pork scratchings to nibble on with an aperitif.
Asparagus to start - the UK's main growing region is just down the road
For main, faggots & onion gravy springs to mind, as a Midlands dish:
Probably no dessert but might finish with some cheese (Stilton and Leicester are not far away from home)
And he may have drunk plum jerkum (made like beer or cider but from plums)
"And I had but one penny in the world. Thou should’st have it to buy gingerbread." Love’s Labours Lost
A recipe for chicken or duck:
Conyng, Hen, or Mallard
Two Fifteenth Century p. 80/70
Take conyng, hen or mallard, and roast him almost enough; or else chop him, and fry him in fresh grease; and fry onions minced, and cast altogether into a pot, and cast thereto fresh broth and half wine; cast thereto cloves, maces, powder of pepper, canel; then stepe fair bread with the same broth and draw it through a strainer with vinegre. And when it hath well boiled, cast the liquor thereto, and powder ginger, and vinegre, and season it up, and then thou shall serve it forth.
4 1/2 lb duckling, or 3 lbs of chicken or rabbit
about 2 1/2 medium small onions
2 c chicken broth (dilute if you are using the double strength kind.)
1 c wine
1/4 t cloves
1/4 t mace
1/4 t pepper
1 t cinnamon
6 slices bread
4 T red wine vinegar
1/4 t ginger
1/2 t salt
Meat should be boned or at least broken into small pieces after roasting.
Though we might do this roast chicken instead:
Platina book 6
You will roast a chicken after it has been well plucked, cleaned and washed; and after roasting it, put it into a dish before it cools off and pour over it either orange juice or verjuice with rosewater, sugar and well-ground cinnamon, and serve it to your guests.
1/3 c orange juice
1 T rosewater
2 T sugar plus 1 t cinnamon
Perhaps this sauce over veggies:
1/2 lb butter
1/2 lb cream cheese
1/8 lb Brie or other strongly flavored cheese
1/4 t white pepper
Melt the butter. Cut up the cheese and stir it into the butter over low heat. You will probably want to use a whisk to blend the two together and keep the sauce from separating (which it is very much inclined to do). When you have a uniform, creamy sauce you are done. You may serve it over asparagus or other vegetables, or over toast; if you want to brown the top, put it under the broiling unit in your stove for a minute or so. Experiment with some of the variations suggested in the original.
And a fool for dessert, of course!