![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
If this question was about a dress, the issue would be easy as I'd be the only one inflicting the results upon, but the question is about a dish for a feast for 80 people...
For the Baronial Birthday event, I'm researching and preparing the recipes and menu primarily from Sabina Welserin's 1553 cookbook and some vegetable recipes out of Rumpolt. Mistress Kailyn Fitzwarin and help are cooking the feast, and I'll cooking the sauces and some of the desserts the week before.
This week, I've been working on the last few recipes for the menu. Yesterday, I made 89 To make a strawberry tart last night and brought it to Activities Night for people to sample it. It appears to be a hit, I certainly like it!
The recipe from Sabina Welserin's cookbook, 1553
Make a pastry shell and let it become firm in the tart pan. Afterwards take strawberries and lay them around on top as close together as possible, after that sweeten them especially well. Next let it bake a short while, pour Malavosia over it and let it bake a while, then it is ready.
The recipe is pretty straight forward, but my question is in regards to the pastry shell.
None of the pastry shell recipes (recipe # 128 and 61) that Sabina has written down has sugar in it. The one I made last night has 2 tablespoons sugar in it, the result is a yummy sweet crust. Other than that, my recipe is pretty much identical with flour, butter, water and one egg.
The reason I didn't use the recipe right out of Sabina is that I felt a sweeter pastry shell would enhance the flavor of the strawberries better, making for a better whole dish taste.
However, now I'm feeling conflicted. Should I make it without sugar? With sugar?
When it comes to cooking for a feast (to be served at large), is it more important to have it be yummy first and authentic second?
My gut instinct for a feast is for it to be as authentic as possible, but not to sacrifice the yumminess. In short, yummy first and authentic second, but I'd like to hear other's thoughts.
If I'm making too big of a deal over 2T of sugar, feel free to tell me that too!
For the Baronial Birthday event, I'm researching and preparing the recipes and menu primarily from Sabina Welserin's 1553 cookbook and some vegetable recipes out of Rumpolt. Mistress Kailyn Fitzwarin and help are cooking the feast, and I'll cooking the sauces and some of the desserts the week before.
This week, I've been working on the last few recipes for the menu. Yesterday, I made 89 To make a strawberry tart last night and brought it to Activities Night for people to sample it. It appears to be a hit, I certainly like it!
The recipe from Sabina Welserin's cookbook, 1553
Make a pastry shell and let it become firm in the tart pan. Afterwards take strawberries and lay them around on top as close together as possible, after that sweeten them especially well. Next let it bake a short while, pour Malavosia over it and let it bake a while, then it is ready.
The recipe is pretty straight forward, but my question is in regards to the pastry shell.
None of the pastry shell recipes (recipe # 128 and 61) that Sabina has written down has sugar in it. The one I made last night has 2 tablespoons sugar in it, the result is a yummy sweet crust. Other than that, my recipe is pretty much identical with flour, butter, water and one egg.
The reason I didn't use the recipe right out of Sabina is that I felt a sweeter pastry shell would enhance the flavor of the strawberries better, making for a better whole dish taste.
However, now I'm feeling conflicted. Should I make it without sugar? With sugar?
When it comes to cooking for a feast (to be served at large), is it more important to have it be yummy first and authentic second?
My gut instinct for a feast is for it to be as authentic as possible, but not to sacrifice the yumminess. In short, yummy first and authentic second, but I'd like to hear other's thoughts.
If I'm making too big of a deal over 2T of sugar, feel free to tell me that too!