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fine-danceInterested in an evening of dancing and a delectable Spanish meal this weekend?

Baroness Oddkatla Jonsdottir shares below her menu for Nithgaard’s An Evening of Fine Food & Dance, an event that runs from 4 p.m. to midnight this Saturday evening, March 4, with dance masters from around the kingdom.

See the event announcement here. The Facebook event page is here.

First Course

  • An assortment of Spanish cheeses
  • Bread & butter
  • Membrillo (quince paste) (from An Anonymous Andalusian Cookbook of the 13th Century, trans. Charles Perry)
  • Roasted red peppers, garlic & basil, marinated in olive oil
  • Clarea De Aqua (honey water) (from Libre del Coch Ruperto de Nola)

Second Course

  • Armored hen (Libre del Coch Ruperto de Nola)
  • Potatje de porrada (leek pottage) (Libre del Coch Ruperto de Nola)
  • Golden sops (Libre del Coch Ruperto de Nola)

Third Course

  • Pork Belly with French mustard and apples
  • Chickpeas and honey with pomegranate (A Drizzle of Honey)
  • Couscous

Fourth Course

  • Stuffing lamb with cheese (An Anonymous Andalusian Cookbook of the 13th Century, trans. Charles Perry)
  • Fresh [green] beans (An Anonymous Andalusian Cookbook of the 13th Century, trans. Charles Perry)
  • Macrones in almond milk with cheese (An Anonymous Andalusian Cookbook of the 13th Century, trans. Charles Perry)

Fifth Course

  • Recipe for honeyed rice (rice pudding) (An Anonymous Andalusian Cookbook of the 13th Century, trans. Charles Perry)
  • Pottage called peach (Libre del Coch Ruperto de Nola)