Taste of Coronation

The following recipes were selected for the Taste of Calontir display arranged by Lady Agnes von Heidelberg and Lady Iulia Kaloethina Erienikina. All the dishes will be featured in the Coronation feast. Unless otherwize noted, the dishes below were prepared by Agnes or Iulia.

Crevelat (Pork Sausage)

This recipe was turned into meatballs for the Taste of Coronation table by Ulfvaldr Folkmarsson.

Ingredients Directions

Combine all ingredients in a large mixing bowl. Form into medium-small sized meatballs and arrange on a deep baking sheet. Pre-heat oven to 375°F and bake for 20 minutes or until internal temperature is above 145°F.

Rissoles

Ingredients Directions

Brown the ground pork, chop the hard boiled egg, then mix with the powder fine. fill wonton skin with 1 tbsp of the meat mixture. wet your finger with a little water and apply to the edges of 1 side of the wonton skin and pinch together. Pre-heat oven to 350 and bake for 10 min. Spray cookie sheet with non-stick spray.

Rysschew

Ingredients Directions

Chop dates and figs then with a morter and pestl or food processer combined into paste with the powder douce. mix in pine nuts. fill wonton skins with 1 tbsp of the paste mixture. wet your finger with a little water and apply to the edges of 1 side of the wonton skin and pinch together. Pre-heat oven to 350 and bake for 10 min. spray cookie sheet with non-stick spray.

Sugared Almonds

Candied Spices used the same recipe as below.

Ingredients Directions

Heat ingredients in a skillet over medium heat. Stir constantly until liquid is gone. Spread on foil to cool.

Fruit Tart Filling

WARNING: The recipe below requires a very large pot compared to the amount of ingredients. The boiling ingredients will nearly double in size and boil over could result in a sugar fire. If a sugar fire should occur turn off the heat immediately and seek out a fire extinguisher.

Ingredients Directions

Chop/mash/grind the fruit to desired consistancy. Mix the fruit with the wine, cinnamon, ginger and sugar. Bring to a boil and boil for 40 minutes. Allow filling mix to cool completely. Roll out small pastry circles about 6 inches in diameter. Place filling in the middle of the circle. Fold the dough over the filling creating little pastry packages. Bake at 350 for 35 minutes.

Marinated Olives

Directions

Drain olives. Add rosemary, thyme and garlic. Add white vinegar to cover. Marinate for at least a week.

Pork roast

Directions

Spike roast with whole cloves. Coat with a mix of cinnamon, ginger, and nutmeg. Drizzle with white wine vinegar. Add a stick or so of butter for extra moisture.