Food for Dragon’s Mist’s Carnevale AS L
By Mistress Eulalia Piebakere
A melding of cuisines from Venice and Constantinople from roughly the time of the Fourth Crusade (the very beginning of the 13th century). Both of these places had independent well-developed food cultures, and each also tended to have an early sort of “fusion” cuisine as each city was quite cosmopolitan and a hub for commerce and trade. Also, in my vision we ignore the fact that crusades were nasty, awful things and that the sacking of Constantinople was objectively terrible.
Continue reading “All Carnevale Recipes”
Marzipan is delicious, relatively easy to make (if you allow yourself modern cheats), vegan and gluten free, historical, and fancy: these factors combine to make it my top choice when planning a feast. You can sculpt it, add colors, or arrange some other sweets (I’m partial to dried fruits and candied ginger as shown here) to serve:
My basic marzipan recipe that I’ve been using for years:
- One part by weight blanched slivered almonds
- One part by weight sugar
- Rose water
Grind the almonds and sugar together in a food processor until the almonds are very fine. Add rose water a spoonful at a time, grinding continuously, until the marzipan forms a paste. Continue grinding until it is a smooth and uniform as possible.
Marzipan is also wonderful to take to events for a sweet treat or to share at a potluck.
Yesterday I made the marzipan pictured above as desserts for an Italian feast. It all got devoured and I even caught a friend of mine filling his napkin with it to take home!