Rivenoak Yule 2022

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For my barony’s annual Yule Feast I was asked to create a menu that was extremely approachable, and hit our $8 per head budget. His Excellency, Baron Lodinn, asked for a meal that made everyone feel at home in Rivenoak, he also encouraged folks create things appropriate to their persona, so… welcome to my Italian family. In keeping with that theme, we’ll be enjoying a meal based on 15^th Century Italian recipes with a focus on welcoming foods for a cozy evening among friends and chosen family.

Menu:

Italian meals from this era typically begin with a sweet, followed a series of “credenza” (cold) and “kitchen” (hot) dishes, finally finishing with another small sweet.

Dulcamine (fried dough with honey) (V, DF) [AT]

Ricotta with Crostini (V)

Olives (V, DF, GF) [P]

Herbed Salad with Pears (V, DF, GF) [AT]

Roast Pork with Composta (mustard relish) (DF, GF) [AT]

Ravioli (cheese ravioli) (V) [M]

Meat in the Florentine Style (Beef Stew) (DF, GF) [N]

Chickpeas (V, DF, GF)  [AT]

Fresh Fava Beans (V, DF, GF)  [P]

Dry Fava Beans (V, DF, GF)  [M]

Cabbage (sauteed cabbage with fennel and apple) (V, DF, GF) [AT]

Roast Carrots (V, DF, GF) [P]

Rice (V, DF, GF)

Candied Nuts and Spices (V, DF, GF)

Sources:

[AT] Anonymous Tuscan Cookery Book, Italy, ~1400

[M] The Art of Cooking by Maestro Martino of Como, Italy, mid-15^th C

[N] Neapolitan Collection, Italy, 15^th C

[P] Platina, Italy, 15^th C