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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| Village Oven |
| Bakery Delights |
| Coffye |
| Hot Chocolate |
| Milk |
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Royale Sweet Shoppe
(Canterbury Kitchen) |
| Fudge, Chocolates, & Confections |
| Ye Creamery |
| Prince / Princesses Ice Cream |
| Royal Sundae |
| Brownie Sundae |
| Roote Beere Float |
| Giant's Cone |
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| Roaming Delights |
| Peasant's Breade (Lancaster Lane) |
| Katherine's Kettle Korn (Tourney Field) |
| King's Roasted Nuts (Tourney Field) |
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| 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
- Preheat oven to 300 degrees
- 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.
- 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.
- Pour filling into the 9” spring form pan.
- Place pan in 300 degree oven and cook for 1 hour or until the center of the cheesecake is firm.
- 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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