Course 1 – Leek & Parsnip Pottage with Sauce Isigny
Ingredients (serves ~10):
– 4 large leeks, white parts only, sliced
– 4 parsnips, peeled and diced
– 1 small onion, chopped
– 2 tbsp butter
– 6 cups chicken stock
– 1 cup cream
– Salt, white pepper, pinch of nutmeg

Sauce Isigny:
– 2 tbsp unsalted butter
– 1 small shallot, very finely minced
– 1/2 cup heavy cream
– 1 large egg yolk
– 1 tsp white wine vinegar
– Salt, white pepper (optional)
– Pinch nutmeg or mace (optional)

Garnish:
– Yellow bell pepper, roasted
– Olive oil
– Minced chive

Course 2 – Smoked Salmon with Almond-Saffron Sauce
Ingredients (serves ~10):
– 2 lbs hot-smoked salmon, thinly sliced
– Juniper berry, salt, pepper, brown sugar rub
– 1/2 cup blanched almonds
– 1 cup warm stock
– Pinch saffron
– 1 clove garlic
– 1 tsp sugar
– Juice of 1/2 lemon
– 2 tbsp olive oil
– Salt

Course 3 – Pork Shoulder with Beer-Juniper Gravy
Ingredients (serves ~10):
– 4–5 lbs Boston pork shoulder roast
– 2 cups dark ale
– 1 cup beef stock
– 2 tbsp vinegar – ACV
– 2 tbsp crushed juniper
– 2 tsp mustard seed
– 2 tsp black pepper; 1/2 tsp cloves
– 2 onions, sliced
– 2 tbsp lard

Gravy:
– 4 large onions
– Butter
– Pan drippings from the roast
– Dijon mustard
– White pepper
– Clove
– Juniper
– Guinness
– Beef stock
– Corn starch

Roasted Vegetables:
– Carrots
– Potatoes
– Clarified butter
– Dill
– Salt

Course 4 – Cabbage Stew with Caraway & Smoked Sausage
Ingredients (serves ~10):
– 1 head cabbage, shredded
– 2 tart red apples sliced
– 1 lb smoked kielbasa, sliced
– 1 onion, chopped
– 2 tbsp butter
– 1 tsp caraway seeds
– 2 cloves garlic
– 1/2 cup apple cider vinegar
– 1 cup vegetable stock
– Salt, pepper, dill

Course 5 – Pear Tart with Spiced Custard
Ingredients (2 tarts/16 servings):
– 2 shortcrusts – butter, flour, water
– 4 pears, peeled/sliced
– 4 eggs
– 1 cup cream
– 1/2 cup sugar
– 1 tsp cloves; 1/2 tsp nutmeg; 1 tsp cinnamon

Bread – Rye with Caraway
Ingredients:
– 2 cups rye flour; 2 cups bread flour
– 2 tsp salt
– 2 tsp caraway
– 2 tsp yeast
– 1.5 cups water
– 1 tbsp honey

Pickle Recipes:

Medieval Pickled Onions (Vinegar-Pickled)

English / Scandinavian / Germanic

Ingredients (yields ~2 quarts):

2 lbs small onions or pearl onions (or sliced yellow onions)

3 cups ale vinegar or white wine vinegar

1 cup water

2–3 tbsp honey (or sugar if you’re leaning late-period noble)

1 tbsp salt

6–8 whole peppercorns

4 whole cloves

2 bay leaves

Optional: a pinch of saffron for noble presentation

Method:

Blanch onions briefly to loosen skins; peel.

Combine vinegar, water, honey, salt, and spices; bring to a simmer.

Add onions; simmer 3–4 minutes only — do not soften fully.

Transfer onions to jars; pour hot spiced vinegar over them.

Cool and refrigerate. Best after 24–48 hours.

Flavor: Sharp, bright, aromatic. Absolutely period-accurate.

Brined Dill Cucumbers (Fermented Medieval-Style)

Baltic / Polish / Scandinavian

Ingredients (1 gallon crock or jar):

3–4 lbs small cucumbers

8 cups water

½ cup coarse salt (NO iodine)

6–8 garlic cloves, smashed (optional for noble tables)

1–2 large bunches fresh dill (stems + heads)

1 tbsp black peppercorns

1 tbsp mustard seed

Optional but very medieval:

6–8 fresh grape leaves or cherry leaves (tannins keep pickles firm)

Method:

Dissolve salt into water to make a 6% brine.

Layer cucumbers, dill, garlic, and spices into crock.

Pour brine over until everything is submerged.

Weigh down with a plate or fermentation weight.

Cover loosely and ferment at cool room temp for 5–7 days, tasting daily.

When pleasantly sour, move to cold storage.

Flavor: Sour, earthy, dill-rich, lightly garlicky. Perfect with smoked fish.

Pickled Beets (Medieval Eastern European Style)

Poland / Russia / Lithuania

Ingredients (makes ~2 quarts):

2 lbs beets, peeled and sliced

2 cups water

2 cups red wine vinegar (or ale vinegar for authenticity)

¼–⅓ cup honey (nobles used more honey than peasants)

1–2 tsp salt

6 whole cloves

1 cinnamon stick

4–6 black peppercorns

Optional: bay leaf, thin-sliced onion

Method:

Boil whole beets until tender; peel and slice.

Combine water, vinegar, honey, salt, cloves, cinnamon, and pepper; bring to a simmer.

Add sliced beets; simmer 3–5 minutes.

Pack beets (and onions if using) into jars.

Pour hot spiced brine over them; seal.

Let rest at least 24 hours, best after several days.