Interested 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)