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Our kitchen is the heart of our encampment. Under the
watchful eye of our Guidwife, we work together to prepare
meals, which we share commonly in our gathering pavilion.
There is no food plan available for purchase in the Cliar Cu
Buidhe camp.
Within reason, all foods that we serve are those found within
the SCA period. Some dishes are prepared using period
recipes and most others utilize period cooking techniques and
ingredients whenever possible. Our menus are posted in the
kitchen at all times, and our cooks work very hard to satisfy
everyone's tastes and to address individual culinary concerns,
such as allergies.
To further enhance our medieval experience (and to save on
costs), most of our menus are planned around whatever foods
are in season locally, with a special attention paid to those
foods that would have been available seasonally during the
Middle Ages.
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Spring: The festival of Ostara marks the beginning of Spring and marks the
time for ploughing and planting vegetables. It is the time of year when many
animals are giving birth, so not much fresh meat or milk would be in great
supply. Grain would also be in short supply at this time.
Available foods: wild greens, wild birds, fresh fish and eggs
Summer: This is the time of year for gathering fruit, reaping peas and lentils
and harvesting honey. Sheep are also sheared at this time and the wool
carded.
Available foods: fresh milk and cheese, fruit, garlic and onions, rabbit, fresh fish,
lamb, calf and eggs
Fall: Grains are harvested, grapes picked and barrelled fruits and fall berries
are gathered.
Available foods: pork, some beef, geese and chickens, wild game and fish, nuts
and berries, harvested fruit, and the last of the fresh milk
Winter: Available foods include preserved meat and fish, pickled and dried
vegetables, root vegetables, bread, some cheese, fresh meat when available
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Angel's Food
Apples in Red Wine
Armored Turnips
Atholl Brose
Bannoch
Baked Mushrooms
Beef Loin with Lamprey Sauce
Benes Yfryed
Bourbelier de Sanglier
Brotchan Foltchep
Broth & Skirlie
Caboches in Potage
Cawdel of Samoun
Chicken Pot with Couscous
Cream of Wild Mushroom Soup
Cock-a-leekie
Domhnall's Award-Winning Sausage
Figey
Forfar Bridies
Fresh Cheese
Gourds in the Moorish Style
Grene Pesyn
Honey Glazed Squash
Hotchpot de Poullaine
Jacobin Sops
Leeks in a White Leek Sauce
Lemon Curd
Losyns
Onion Soup
Minted Cucumbers
Pies of Parys
Pommeulx with Emplumeus
Pork & Sauerkraut
Poulaille Farcie
Raspberries & Toast
Roast Chicken
Savoury Tosted Cheese
Sekanjabin
Small Pies
Spinach de Nola
Sweet Peas with Mint
Tart de Bry
Tortillon Rellano
Tzatziki Cucumbers
Wafers
Wardonys in Syryp
Welsh Rabbit
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Some of our favorite dishes include...
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