The Stone Terrace
As part of the lower floor’s transformation into our “Auberge de Savoie,” the adjoining stone terrace will feature beverage service in the heated, semi-enclosed space, and a roaring fire in the outdoor brazier (weather permitting.) Enjoy our hospitality as Frauva Svana Másdóttir Master Ruaidhri an Cu welcome you with beverages of all kinds, including hot coffee and offerings donated by our local brewers and vintners.** Below is a list of featured beverages that will be available. Note that the lower floor, both the Common Room and the Stone Terrace, will close for each Course service.
Bochet, a caramelized honey wine for the sick
Pour faire six sextiers de bochet, prenez six pintes de miel bien doulx, et le mettez en une chaudière sur le feu et le faites boulir, et remuez si longuement que il laisse à soy croistre, et que vous véez qu’il gette bouillon aussi comme petites orines… (
LM 299)
To make six septiers of bochet, take six quarts of fine, mild honey and put it in a cauldron on the fire to boil. Keep stirring until it stops swelling and it has bubbles like small blisters that burst, giving off a little blackish steam. Then add seven septiers of water, and boil until it all reduces to six septiers, stirring constantly. Put it in a tub to cool and strain through a cloth. Decant into a keg and add one pint of brewer’s yeast, for that is what makes it piquant – although if you use bread leaven, the flavor is just as good, but the color will be paler. Cover well and warmly so that it ferments. And for an even better version, add an ounce of ginger, long pepper, grains, and cloves in equal amounts, except for the cloves of which there should be less; put them in a linen bag and toss into the keg. Two or three days later, when the bochet smells spicy and is tangy enough, remove the spice sachet…
This is a very popular recipe to recreate, and the results are often drastically different. To make my attempt, I used my understanding of modern pastry science to cook the honey to the temperature at which it caramelizes – which is the only circumstance under which it would emit “black steam.”
Source:
Brewed by:
Tags:
Ingredients:
Hippocras
Pour faire pouldre d’ypocras, prenez un quarteron de très fine canelle triée à la dent […] une once de gingembre de mesche trié fin blanc et une once de graine de paradis, un sizain de noix muguettes et de garingal ensemble, et faites tout battre ensemble. Et quant vous vouldrez faire l’ypocras, prenez demye once largement et sur le plus de ceste pouldre et deux quarterons de succre, et les meslez ensemble, et une quarte de vin à la mesure de Paris. -
LM 317
To make hippocras powder, pound together a quartern of very fine cinnamon, […] an ounce of hand-picked, fine white Mecca ginger, an ounce of
grains of paradise, and a sixth of an ounce of nutmeg and galingale together. When you want to make hippocras, take a generous half ounce of this powder and two quarterns of sugar, and mix them together with a quarte of wine as measured in Paris.
Hippocras (or “Ypocras”) was the traditional end to the banquet, when in season. Master Ruaidhri has been generous enough to prepare a quantity so that those who wish to sample it may do so during our Closing in the Banquet Hall. This will take place during Court, and the event will be providing sweets to accompany it.
Source:
Brewed by:
Tags:
Ingredients:
** This event is strictly BYOB, and the alcohol is not included with the Feast nor served by the Feast team. These beverages are available to be shared by their brewers at their sole discretion.