These are some of the recipes from the Roman-Celtic Clash, an SCA event that I did a feast for in October 1999. This is not the entire feast, but it is some of the more popular dishes.

Apple-Onion Soup

I learned this one from Master Huen in his kitchen. The version on his web site is slightly different from this one, but this is the version I used for the lunch at the event.

2 Tbs. butter
2 large onions, sliced in 1/2 rings
2 large green apples, cored & sliced (about 8 to 10 pieces each)
enough chicken stock to cover apples and onions
3/4 tsp. curry powder (or to taste)
1/2 cup light cream

Melt the butter in large saucepan over medium high heat. Add onion and saute until soft but not brown. Stir in stock, apples, and curry powder, and bring to a boil. Reduce heat & let simmer for about 10 minutes. Press apples & onions with the back of a spoon (they should look mushy). Stir in cream. Cook just until heated through. Taste and adjust seasonings.

Herbed Chicken with Fruit and Nuts

This is one of the first recipes that I learned in an SCA kitchen, modified over the years.

8 pieces of chicken
2 Tbs each of chopped fresh parsley, sage, marjoram, and thyme. (substitute 1 Tbs dried if you can't find it fresh)
1/2 cup raisins
1/2 cup walnuts
1 apple, cored and chopped
8-10 whole garlic cloves
2 cups chicken broth

Place the chicken in a roasting pan and rub the herbs into the chicken skin. Make sure that it is well covered in herbs (add more if needed). Between the pieces of chicken, add the raisins, walnuts, apple, and garlic. Bake for 15 minutes in a 400 degree oven, add the chicken broth to the pan, and cook for another 20 - 25 minutes or until chicken is done all the way through. A note: some of the raisins may become hard. To avoid this, make sure they are in the bottom of the pan and covered with the broth. Serve with rice cooked in chicken broth.

Mushroom Pasty

I learned this one a long, long time ago in the Debatable Lands.

1 lb sliced white mushrooms (they do not have to be sliced too thinly)
2 Tbs olive oil
1/2 cup grated cheese (most cheeses will work; I use cheddar)
1/2 t ginger
1/4 t pepper
1 package round pie crusts (from the refrigerated section-yes, I know that it's cheating, but they work.)

Sauté mushrooms in olive oil with pepper and ginger. Drain and stir in cheese. Cut the round pie crusts into four or six sections each. Put a spoonful of mushroom mix in the center of each section, and pinch the pastries closed. Bake on a greased cookie sheet at 350 degrees for 35-40 minutes, or until pastry is a golden brown.

Well, that's it! I hope you like them.