Red Mountain Mead Hall – 2019

For the 2019 edition of Red Mountain Mead Hall, I prepared a lunch and dinner from Rumpolt‘s Ein new Kochbuch, a source with literally hundreds of recipes. The menu follows, with detailed recipes to be added at a later date:

Lunch

• Kummelweck: a wheat roll
• Suppen 11: chickpea soup with parsley root
• Salat: a mixed salad with hard boiled eggs and ham, based on Salats 1, 3, 23 and 40 from the Kochboch
• Pastaten 38: “Indian hen” (turkey) pie
• Red Beet Salad: Beets in vinaigrette, based on Salats 7 and 29 and Zugehörung 3
• Apple Pie: similar to a tarte tatin, based on Turten 6

Dinner

• Stewed Goat: Based on Geiß 18 from the Kochboch
• Roast Beef: marinated beef in a sauce with juniper, caraway, garlic, ginger and butter from Ochsen 44
• Pork Pies: bite size pork pies with raisins, from Spensaw 17
• Crab Cakes: Would be recognized by a Marylander! from Krebßen 8
• Potage of Mushrooms: Zugemüß 138, “Lung Potage of Morels” – this dish is technically a fast-day substitution for a dish of organ meat
• Sour Turnips: Marinated turnips mashed with butter and cream – Zugemüß 187
• Spinach with Onions and Smoked Trout: Foren 6
• Asparagus Salat – Poached asparagus with an early version of a butter sauce – Salat 15
• Mustard: a spiced mustard with coriander and anise – Zugehörung 10 (part 2)
• Millet Pudding: Zugemüß 103
• Pears in Wine: Zugemüß 22
• Sour Cherry Fritters: based on Gebackens 41/42

Sources