Regency Gothic Banquet dessertmaking party
I look at our long list for the Regency Gothic banquet and I feel fat. Just under half of it is desserts.
Tonight or tomorrow I will start looking at table set-up again and work out what dishes are missing from the first two courses and what dishes of the long list need testing against each other. My biggest problem so far looks as if it’s beef in epigram vs roast beef vs another amazing beef dish. The Beef Wars begin.
I won’t need to war with myself for the dessert course. This is because several of the testers are joining with the Conflux Committee and having a party to test 23 different and all amazing desserts at once. If you’re in Canberra and would like an invitation to the party (late March) just write to me using the contact details on this page. You would have to cook and comment on the recipe of a dessert (recipe and verbal assistance provided) and be willing to fill out tasting notes on the night. Recipes we have to choose between include negus, Windsor trifle, heart cake, apricot icecream, raspberry cream, jumbles, moonshine pudding and a whole lot more.
By the end of April we should have a menu ready for negotiations to start with the hotel chef. It all goes silent on the blog for a while and you get to wonder and place bets on what the final menu will look like. Eventually, we get to announce the final menu. After that (end September) is the banquet itself.
After the banquet is over, I’ll blog all the final recipes. If there are any that have struck you as delectable from the testing reports and that don’t make the final menu, you can ask me to blog them, too. So October/November will be all about food Jane Austen might have eaten, or maybe (since the banquet is for an SF convention) a steampunk Becky Sharp. If I could only do costumes, I would turn up a that banquet as a steampunk’d character: it would be fun!
One thing I know for sure: winter may well be all about lowfat food. I will have had enough cream by then. I’ve done so much cooking with cream this last little while that I automatically stop at that particular place in the dairy section and grab it. From April I can stop there again and just put it back on the shelf.
Update 17 March: all the testers are recipe-ready. We only need people willing to eat the food at this stage. Life is tough.
March 8th, 2007 at 11:45 am
[...] Original post by Gillian Polack and software by Elliott [...]
September 26th, 2007 at 5:40 am
There’s bad feeling fat. And then there is good feeling fat. I do hope this was the latter…
September 26th, 2007 at 5:51 am
So do I
October 21st, 2007 at 9:16 am
[...] I may hear tomorrow, or I may hear next week. I may be restricted from naming the subject of this delectable menu until the first progress report goes out. That’s the trouble with instant results: they still need processing. I’m sorry about you having to wait. To help you get through this difficult period, let me give you those scrummy recipes we didn’t use for the Regency banquet. [...]