- \n
- Bread<\/span><\/li>\n
- Assorted Cheeses<\/span><\/li>\n
- Smoked Olives<\/span><\/li>\n
- The Making of Stuffed Eggs (Anonymous Andalusian)<\/span><\/li>\n<\/ul>\n
Second Course:<\/span><\/p>\n
- \n
- Roast Pork<\/span><\/li>\n
- Allos quesos “Garlic Cheese” (Sent Sovi)<\/span><\/li>\n
- Salsa de bolets “Mushrooms sauce” (Sent Sovi)<\/span><\/li>\n
- Llentilles “Lentils” (Sent Sovi)<\/span><\/li>\n
- Porrada “Leek Puree” (Sent Sovi)<\/span><\/li>\n<\/ul>\n
Third Course:<\/span><\/p>\n
- \n
- Roast Chicken<\/span><\/li>\n
- Llimonea “Lemon Sauce” (Sent Sovi)<\/span><\/li>\n
- Cirons tendres “Tender Chickpeas” (Sent Sovi)<\/span><\/li>\n
- Pastanagat “Carrot Puree” (Sent Sovi)<\/span><\/li>\n
- Esparrecs “Asparagus” (Sent Sovi)<\/li>\n<\/ul>\n
Fourth Course:<\/span><\/p>\n
- \n
- Recipe for Honeyed Rice (Anonymous Andalusian)<\/span><\/li>\n
- Preparation of Jurayd\u00e2t, “Small Locusts” (Anonymous Andalusian)<\/span><\/li>\n
- Recipe for Jull\u00e2biyya, a Dish with Julep (Anonymous Andalusian) – Candied Chicken and Bacon Roses<\/span><\/li>\n<\/ul>\n\n\n
Description<\/h2>\n\n\n\n
![\"\"](\"https:\/\/heinrichvonholstein.com\/wp-content\/uploads\/2023\/11\/spanish_feast_course1.jpg\")
<\/figure>\n\n\nThe first course starts with crusty bread and assorted goat and sheep’s milk cheeses.\u00a0 In this case I had Manchego, a classic and period Spanish sheep cheese, Murcian Wine Cheese (goat), and fresh goat cheese to spread on the bread.<\/span><\/p>\n
The smoked olives are dusted with a little bit of cumin.\u00a0 Being served warm makes them soft and the pits are easier to manage..<\/span><\/p>\n
Lastly, we have The Making of Stuffed Eggs from the Anonymous Andalusian Cookbook.\u00a0 They are a flavor triad of sweetness from onion juice, saltiness from soy sauce (a substitute for a medieval Arabic condiment called “murri”), and spiciness from ground pepper, coriander, and fresh cilantro.<\/span><\/p>\n\n\n
\n\n\n\n![\"\"](\"https:\/\/heinrichvonholstein.com\/wp-content\/uploads\/2023\/11\/spanish_feast_course2.jpg\")
<\/figure>\n\n\nThe second course features roast pork, tenderloin for this miniature feast, rubbed with salt, sage, and long pepper, a relative of black pepper which has some floral, herbal notes to its flavor.<\/span><\/p>\n
Allos quesos, “Garlic Cheese”, is a sauce meant to go with the pork.\u00a0 It is cheese (Manchego) blended with fresh garlic and thinned with water and oil until it has a sauce consistency.\u00a0 It is creamy yet with a very bold garlic flavor.<\/span><\/p>\n
The recipe for Salsa de bolets, “Mushroom Sauce”, describes an alternate preparation that can stand on its own.\u00a0 The mushrooms are fried and served with onions, parsley, and vinegar.\u00a0 This makes an excellent alternative topping for the pork should anyone feel the garlic cheese is too potent.<\/span><\/p>\n
Llentilles, “Lentils”, are a wonderful companion to this hearty course.\u00a0 They are boiled tender, thickened with breadcrumbs, then mixed with minced onions and garlic fried golden brown.\u00a0 The dish is given some brightness from vinegar and fresh herbs of parsley, sage, and mint.<\/span><\/p>\n
The Porrada, “Leek Puree”, certainly has a striking color and a flavor to match.\u00a0 It is cooked in oil, made smooth with almond milk and sugar.\u00a0 It is sweet and creamy but distinctly sharp from being an onion-like vegetable.<\/span><\/p>\n\n\n
\n\n\n\n![\"\"](\"https:\/\/heinrichvonholstein.com\/wp-content\/uploads\/2023\/11\/spanish_feast_course3.jpg\")
<\/figure>\n\n\nOur third course has chicken with salt, black pepper, and just a little bit of garlic.\u00a0 For this feast the chicken was pan-fried, but for the full menu I would have it grilled.<\/span><\/p>\n
Llimonea, “Lemon Sauce”, is meant to accompany the chicken.\u00a0 This is a very flavorful sweet and sour sauce of sugar, lemon juice, ginger, saffron, and almond milk.\u00a0 The ingredients are all reduced down to a thin glaze with a rich golden color.<\/span><\/p>\n
This preparation of Esparrecs, “Asparagus”, has them boiled, fried, splashed with wine and sprinkled with cinnamon and sugar.\u00a0 The flavor of the vegetable is still present but plays well with the sweet treatment often used in medieval dishes.<\/span><\/p>\n
Cirons tendres, “Tender Chickpeas”, are so named for being boiled tender in a broth of almond milk and onions.\u00a0 The dish is soft and hearty but brightened and sweetened considerably by a late addition of oil, sweetened vinegar (a substitute for the hard-to-find verjuice specified in the recipe), more onions but chopped fresh ones, ginger, and herbs of parsley and basil.<\/span><\/p>\n
Rounding out this course is a creamy and mildly sweet Pastaganat, “Carrot Puree”.\u00a0 The carrots are boiled soft, mashed, and made smooth by mixing in almond milk.\u00a0 The dish is topped with shredded Manchego cheese.<\/span><\/p>\n\n\n
\n\n\n\n![\"\"](\"https:\/\/heinrichvonholstein.com\/wp-content\/uploads\/2023\/11\/spanish_feast_course4.jpg\")
<\/figure>\n\n\nFor dessert, the menu swings back towards the Anonymous Andalusian and we have a Recipe for Preparing Honeyed Rice.\u00a0 The sweetened rice is cooked very soft but still solid enough to be formed.\u00a0 An indentation is made in the center so it can be served with a pool of melted butter.\u00a0 Finally, it is dusted with cinnamon and sugar.<\/span><\/p>\n
Next we have Preparation of Jurayd\u00e2t, Small Locusts.\u00a0 Fear not, however, for they are not insects but rather small candies similar to Medieval “gyngerbrede”.\u00a0 Honey is boiled briefly and mixed with breadcrumbs that have been soaked in oil and spices.\u00a0 For this preparation, I reviewed other desserts in the same cookbook and chose long pepper, cinnamon, and saffron.\u00a0 The recipe describes rolling them like a hazelnut or a meatball, but I decided to make these oblong and maybe looking more locust-like.\u00a0 Appearance aside, they are soft and chewy, sweet and spicy.<\/span><\/p>\n
Finally, a dish inspired by Recipe for Jull\u00e2biyya, a Dish with Julep (Anonymous Andalusian), Candied Chicken and Bacon Roses.\u00a0 These sweet and salty treats smell like actual roses!\u00a0 They are coated in a caramelized sauce of sugar, cinnamon, cloves, ginger, and rosewater.\u00a0 The original recipe describes candying an entire, whole chicken, but I felt that might be a bit impractical for dessert so I used smaller, bite-sized pieces.<\/span><\/p>\n\n\n
Sources<\/h2>\n\n\n
Sun\u0303ol, Joan Santanach I, editor. The Book of Sent Sovi\u0301: Medieval Recipes from Catalonia<\/i>. Translated by Robin M. Vogelzang, Barcino Tamesis, 2008.<\/p>\n
Friedman, David, editor. An Anonymous Andalusian Cookbook of the 13th Century.<\/em>\u00a0 Translated by Charles Perry.<\/div>\nhttp:\/\/daviddfriedman.com\/Medieval\/Cookbooks\/Andalusian\/andalusian_contents.htm<\/a><\/div>","protected":false},"excerpt":{"rendered":"Atlanian Spring Coronation 2020 (Cancelled due to plague) By Heinrich von Holstein This feast was meant to be presented at the Atlantian Spring Coronation in 2020.\u00a0 However, this event was cancelled due to COVID19’s spread at the time.\u00a0 Later that summer I cooked all four courses with smaller portions and posted these images and descriptions… Continue reading A Medieval Spanish Feast<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[31],"tags":[],"class_list":["post-118","post","type-post","status-publish","format-standard","hentry","category-menus","entry"],"_links":{"self":[{"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/posts\/118","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/comments?post=118"}],"version-history":[{"count":2,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/posts\/118\/revisions"}],"predecessor-version":[{"id":124,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/posts\/118\/revisions\/124"}],"wp:attachment":[{"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/media?parent=118"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/categories?post=118"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/tags?post=118"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- Preparation of Jurayd\u00e2t, “Small Locusts” (Anonymous Andalusian)<\/span><\/li>\n
- Llimonea “Lemon Sauce” (Sent Sovi)<\/span><\/li>\n
- Allos quesos “Garlic Cheese” (Sent Sovi)<\/span><\/li>\n
- Assorted Cheeses<\/span><\/li>\n