How Authentic are our Feasts?

Welcome back to the kitchen. Next month we’ll probably get back to actual cooking, but this month we’ll continue with the discussion I started last month. Last month I talked about two types of cooks I tend to see at events, calling them “Laurel Cooks” and “Pelican Cooks”.

Recipe - herbed cheese spread

Here's the recipe I started from to make the "green cheese" or "pot cheese" as the base for the spread. http://www.medievalcookery.com/recipes/cheese.html

Post-Raglan Kitchen notes

 After cooking the feast at Raglan this year, several people were surprised that a feast could be produced under the unusual conditions they saw in the kitchen. While a good magician never reveals her tricks, a cook doesn’t have the same restriction.