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Food
M-m-m-m-m-m-m-m-m!
Drink

Epicurean pleasures will tantalize your taste buds with the Faire's unbelievable choices of truly scrumptious treats. Satiate your pallet with our spit-roasted turkey legs, boules of chowder and stew, ringlets of fryes, champagne, wine and brew.
  Free Faire Recipes


Strawberry Shortcake Recipe  |  Clam Chowder Recipe  |  Meat Pie Recipe

 Basic Cheesecake |  Pumpkin Cheesecake

Canterbury Kitchen
Turkey Leg
Dragon's Wings n' Fryes
Shepherd's Pye
Chicken Caesar Wrappe
Turkey Feast Wrappe
Sausage 'n Fryes
Fishe 'n Chips
Stuff'd Po-Ta-Toe
Pepperoni Pizza
Cheese Pizza
Fryes
Cheese Fryes
Jumbo Hot Pretzel
Apple Crisp with Ice Cream
Cheesecake
King's Towering Chocolate Cake
Jester's Pulled Pork Sandwich
Turkey Stew Boule
King's Chowder Boule
Queen's Chilli Boule
Tuscan Grille, Vegetable Boule
Giant Onion Blossoms
Chopped Salad
Chicken and Fryes
Rack O'Ribs Feast
M'Lady's Fruit Cup
Bakery Delights
Chocolate Dipped Cheesecake
Greek Salad
Sweet Potato Fryes
Belgian Waffles w/ Whipped cream and Strawberries

New Castlegate Grille
Rack O' Ribs Feast
Sausage 'n Fryes
Turkey Legs
Chicken Sandwich w/ Pasta Salad
Jester's Pulled Pork Sandwich
Roasted Ear o' Corn
Queen's Chowder Boule
Jumbo Hot Pretzel
Saucy Pork Chop on a Stick
Spicy Curly Fryes
Potions
Ruler's Yard o'Beere
Killian's Red Beere
Coors Light Beere
Coors (non-alcoholic)
Sodas
Bottled Water
Lemonade
Woodchuck Hard Cider
Yard O' Soda

The Vinery
Sparklin' Champagne w/ a Strawberry
Whyte, Red, & Blush Wyne
Honey Mead
Woodchuck Hard Cider
Cranberry Meade

Witches' Kitchen
Queen's Chowder Boule
Chilli Boule
Jester's Pulled Pork Sandwich
M'Lady's Fruit Cup
Italian Sausage
Bottled Water
Bottled Soda

Hex's Kitchen
Queen's Chowder Boule
Chilli Boule
Turkey Stew Boule
Italian Sausage
Peasant's Turkey Stew
Sausage Sandwich
M'Lady's Fruit Cup
Bottled Water
Bottled Soda
Village Oven
Bakery Delights
Coffye
Hot Chocolate
Milk

Royale Sweet Shoppe
(Canterbury Kitchen)
Fudge, Chocolates, & Confections

Ye Creamery
Prince / Princesses Ice Cream
Royal Sundae
Brownie Sundae
Roote Beere Float
Giant's Cone

Roaming Delights
Peasant's Breade (Lancaster Lane)
Katherine's Kettle Korn (Tourney Field)
King's Roasted Nuts (Tourney Field)


The Queen's Strawberry Shortcake

Cake
3/4 cup egg yolks (about 9)
3/4 cups sugar
1 1/2 tablespoons grated lemon peel
1 1/2 teaspoons vanilla extract
1 1/2 cups sifted all purpose flour
1 1/4 cups egg whites (about 9)
1/2 teaspoon salt
3/4 teaspoon cream of tartar
3/4 cup sugar

1.  Beat egg yolks, 3/4 cup sugar, lemon peel and extract together until very thick.

2.  Sift about one third of the flour at a time over egg yolk egg mixture, gently folding and blending after each addition.

3.  Beat the egg whites with cream of tartar and salt until frothy. Gradually add the remaining 3/4 cup sugar, continuing to beat until stiff peaks are formed. Gently fold egg yolk mixture into meringue.

4.  Bake at 325º F about 50 minutes, or until cake tests done.

5.  Immediately invert pan and cool cake completely.

Strawberry Sauce

Slice fresh strawberries and sprinkle with sugar. A dash of brandy may be added if desired. Let sit for two hours refrigerated.

Cut cake into narrow sections or layers. Place freshly sliced strawberries and strawberry yogurt between layers. Top with strawberries in sauce and whipped cream. Garnish with a large whole strawberry.

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The Royale Kitchen's Clam Chowder

1 quart clams with liquor (canned clams in broth may be used)
1/4 cup salt pork diced
2 quarts water
5 medium sized potatoes, cubed
1 medium onion chopped
2 cups milk
1 tbsp butter
salt and pepper

Discard tough part of clam stomach and neck. Chop remaining part of clam. Set aside.

Fry salt pork, then remove pork.
Add water, clam liquor, potato, and onion to fat, and cook 15 minutes.

Add clams. Cook clams and potato until tender.

Add milk and butter, heat through but do not boil.
Add salt pork, season to taste.

As served at The Royale Kitchen at King Richard's Faire, add to bread boules that have been hollowed for the chowder.

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A Hearty Royal Meat Pie

1 pound ground beef
1/2 pound ground pork
1 spanish onion - minced
2 tbsp minced garlic
1/4 tsp cinnamon
1/4 tsp all spice
1/4 cup whole butter
1/4 cup flour
2 cups beef base or stock
2 sheets frozen pastry sheet
2 eggs

Brown ground beef and pork in a large skillet with whole butter; add garlic and onion and sauté two minutes. Add cinnamon, allspice and simmer one minute, add flour slowly, stirring to combine completely. Turn heat to high and bring to boil; then turn heat to low and simmer five minutes.

Spray large casserole with non-stick spray, edges included. Pour filling into pan; layer pastry sheets so the pan is covered completely. Press edges lightly with a damp fork and poke holes in the center for ventilation. Brush with egg.

Bake in preheated oven on 350º for 35-40 minutes.

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Basic Cheesecake Pumpkin Cheesecake
1.5lbs Cream Cheese
3 Each Whole Eggs
1.5 Cups Sugar
½ Cup Sour Cream
1 Tbsp Vanilla Extract
¼ tsp Salt Crust
1 each 15 oz Can Pumpkin Puree
1 tsp Cinnamon
½ tsp Ground Ginger
½ tsp Ground Clove

Crust
1 ¾ Cups Crushed Graham Crackers
4 oz Butter (unsalted)
4 oz Sugar

METHOD

  1. Preheat oven to 300 degrees
  2. Make the crust.
    a. Melt Butter.
    b. Crush Graham crackers very fine.
    c. Mix crackers with sugar and butter. Mix evenly
    d. Using a 9” spring form pan press the mixture evenly on the bottom of the pan and around the sides.
    e. Place in refrigerator and allow to cool completely.
  3. Filling
    a. Using a mixer with a paddles attachment cream the cream cheese and sugar until fluffy. Using a plastic spatula scrape down the sides of the bowl and paddle at least three times during this process so there are no lumps.
    b. Add the sour cream to the bowl and fold into cream cheese mixture on a slow speed. Incorporate ingredient evenly into cream cheese mixture.
    c. Begin to incorporate one egg at a time into the cream cheese mixture. Make sure the eggs are incorporated evenly and scrape down sides of bowl frequently with a plastic spatula.
    d. Add salt and vanilla to bowl. Mix in evenly on a slow speed.
  4. Pour filling into the 9” spring form pan.
  5. Place pan in 300 degree oven and cook for 1 hour or until the center of the cheesecake is firm.
  6. Allow cheesecake to cool completely before removing from spring form pan.

Insert for Pumpkin Cheesecake Under “Filling”

b. Add the sour cream, pumpkin puree and spices to the bowl and fold into cream cheese mixture on a slow speed. Incorporate ingredients evenly into cream cheese mixture.

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© 2009 King Richard's Faire   |  235 Main Street, Carver, MA (508) 866-5391 | September 5 – October 25, 2009 |  info@kingrichardsfaire.net