Flaming Gryphon 12th Night 2024

 

Yule log with a golden egg that when cracked open poured out a wealth of golden coins with gryphons on them.

This was a very fun menu to put together. The inspiration menu was the "Banquet of the month of January - La Singolare Dottrina Di M Domenico". To the best of my knowledge this delectable book of menus and other related items has not been translated to English. I have been working on translating and creating workable menus with recipes from this book.

Primo seruitio posto in Tavola. - First Service on the Table -  Antipasti - Appetizers

Piatti di struffoli   -  Fried honey balls decorated with sprinkles and candied fruit

Piatti de marzapani frigiati di oro - Plates of golden fried marzipan

Springerle Cookies - Courtesy of Ellen Ottoson - no recipe available

Piatti di salumi, formaggi, olive, frutta fresca, secca e mostarda - Charcuterie courtesy of Dan Parker

**Dan’s Italian Charcuterie board** Burrata (semi soft), Manchego  (semi- soft sheep’s milk cheese), olives,fresh grapes, lardo, coppa, pancetta, dried figs, rosemary sprigs, rustic Italian or thin sliced baguettes, Mostarda (non-period fruit chutney)

**Presentation for King and Queen of the Bean **  Her Excellencies Delicious Cupcakes - Our lovely Baroness is bringing her own special cupcakes to the feast - Huzzah!

Secundo Servito Antipasti di cucina - Second service of Antipasti 

Per far crostate cioe pan ghiotto con barbaglia de porco, o presciutto - To prepare crostate --that is, gourmand bread - with salted pork jowl or prosciutto - Courtesy of Jennifer Bishop & Dan Parker

Preparare una crostata di funghi per un giorno in prestito - To prepare a crostata of mushrooms - Courtesy of Jennifer Bishop

Insalata di Cicorea Bianca - White chicory salad with raisins and shallots

Uva In Salamoia - Pickled Grapes

Pan da Tavola - Bread for the Table - Courtesy of Jennifer Bishop

Pani di Latte e zucchero  Bread of Milk and Sugar, 9 ounces - Messissbugo, Christoforo Bianchetti, 1549

Brazzatelle, di latte e zuccharo - Brazzatle -  Messissbugo, Christoforo Bianchetti, 1549

Crescentine di Butiro Crescents of butter - Messissbugo, Christoforo Bianchetti, 1549

Allesso - Cooked Dishes (boiled)

Preparare una fricassea di coniglio e pollo - fricasses of rabbit and chicken - Scappi - Courtesy of Catherine Greenwood

Preparare un brodo nero - To prepare a black broth -  Scappi -  Courtesy of Catherine Greenwood

Per cuocere Broccoli asciutti. - to cook dry broccoli - Scappi 

Fritelli di Riso – Rice Fritters - Scappi **these are sweet, made with almond milk and sugar**

Arrosto - Roast

Per arrostire allo spiedo un carré di costolette di manzo - To spit-roast a rack of beef ribs - - Scappi - Note: Brisket will be used for this dish
Per brasare le cipolle intere in quaresima - To braise whole onions in lent -  Scappi

Salsa di noci e aglio - Walnut and Garlic sauce  -  Scappi

Salsa di Mostardo amabile - Sweet Mustard Sauce

Per far diverse minestre di zucche Turchesche cap CCXX, Secondo libro, Scappi - Turkish Squash
Tortelletti d’herba alla Lombarda - Herb tortellini in the Lombard Style -  Scappi

Gelo in bocconcini di piu colori  piatti - Jelly in small bites, of many colors -  Scappi

Frutte

Piattelletti di maroni in bragia - Chestnuts in embers  -  Scappi

Mele cotogne, stufate pignoli con acqua rosa, & zuccaro - Apples (Quince)   stewed with pine nuts, rosewater and sugar -  Chiquart / Domenico

 Per fare la pizza di molti strati, comunemente freddi pasta secca a strati- To make pizza of many layers, commonly called a cold dry layered pastry. -  Scappi

Levata la tovaglia

Finnocchio dolce verde- Sweet Green Fennel (Candied Fennel Stalks) 

Conditi, & confettioni a beneplacito – Assorted Confits

• Del mele bullito co le noci, detto nucato - Nucato

• Melangoletti Conditi - Candied orange peel  - Scappi