Menu for the Winter's End Feast

First Platter

• Cinnamon Soup – thicken soup with chicken and almond milk
• Meatballs – pork meatballs that are boiled then roasted with spices
• Sausages – small mild pork sausages

Second Platter

• Roast Beef – beef roasted with a spice rub
• Peas – cooked in broth with parsley and ham
• Rice for a Meat Day – cooked in broth
• Seeded Soup – onion and chicken soup that is not thicken

Third Platter

• Stuffed Chicks – roast chicken with herb mixture stuffed under the skin
• Cod – baked
• Root Vegetables – roasted turnips, carrots, onions, etc.
• Spinach – fried in a pan with oil

Fourth Platter

• Herb Tart – spinach, parsley, other herbs, eggs and cheese
• Chicks in the Lombardy Fashion – chicken tart with eggs and bacon
• Rissoles – small pork turnovers

Fifth Platter

• Custard Tart
• Wafers – thin cookie
• Sugared Almonds
• Fruit

Sauces for all platters

• Mustard, Cameline & Black Pepper

Created on January 11, 2007