Who says that you cannot have a Unit Celebration while on vacation? Not us! In fact this was a great time for our celebration as it enabled us to share it with OBT's parents. For our menu this go-round, I did my research at the
Alabama Renaissance Faire's 2002 Feast website.
The Furst Course
Manchet - dinner rolls
Botere - butter
Sallet - a spring mix & raisins, oranges, walnuts, dressed with vinegar, oil, and a little sugar
Apple Muse - We had made this earlier in the unit. This time I used applesauce.
Potus - Hot Honey Lemonade and Raspberry Tisane (warm lemonade with honey added and raspberries & tea)
The Second Course
Funges - mushrooms and onion cooked in beef broth with a little black pepper and cloves
Carrots - carrots with a little honey added
Makerouns - homemade noodles layered with cheese & spices (medieval "macaroni-n-cheese") - Sarah and I used whole wheat egg noodles layered with grated parmesan and romano cheeses plus basil and parsley.
Poules Rostis - roast hen served with 3 different dipping sauces - We used a rotisserie chicken.
Cold Sage Sauce (savory) - parsley & sage, chicken broth, bread crumbs
Cameline Sauce (hot & spicy mustard) - Dijon mustard, cinnamon, honey, a touch of apple juice
Verjuice (sweet & sour cherry sauce) - canned cherries blended to a sauce consistency
Seed Cake - lemon poppyseed cake - Martha White to the rescue!
We skipped the Thrid Course so that there would be less food to eat and still had plenty. We also skipped the Firenze Wafers from the Fourth Course.
The Fourth Course of Roial spicerye
Spiced Fruit - Leora made the orange slices in spices (orange slices in cinnamon & sugar)
We celebrated two weeks early as we will not finish Unit Two until next week. It was great to have plenty of time to cook the food since we were not doing a full school day. Sometimes we have our Unit Celebrations on Saturdays or Friday nights for this very reason. The feast still took a while to prepare, but it was well worth it.
Now on to Crowns and Colonies!