Food fit for a wanna-be king
Nobody counted calories in the 16th century; we suggest you don't either. At least not while attending the Bay Area Renaissance Festival.
By JILL ANN PERRINO
Published March 15, 2006
There is much to see and do at the Bay Area Renaissance Festival in Tampa: 10 stages of nonstop entertainment, full contact armored jousting, human combat chess, roving street theater and more than 125 artisans selling handmade wares.
But, like the Florida State Fair and the Strawberry Festival, the food is as big a draw as the entertainment and art. And no wonder: The fare includes a wide range of tempting treats from the traditional Scotch egg to trendier foods such as panini.
Yes, Valborga, there's more to the Renaissance Fair than turkey legs and lace-up vests.
You'll find the usual corn dogs, hot dogs and Italian sausage, but there are also portobello mushroom burgers, smoked mozzarella ravioli, tempura vegetables and more.
As for the iconic turkey legs, the fair still sells about 30,000 pounds of slow-roasted smoked and cured legs each year. The turkey legs stand in for the legs of mutton often depicted in Renaissance paintings, giving fairgoers the authentic feel of messy 16th century fare. Scotch eggs, those meatballs with hardboiled eggs inside, are also standard offerings.
With so much to choose from, fair spokeswoman Carrie Shoptaw says she hopes people "graze all day." Shoptaw suggests sharing dishes throughout the day so you can sample more things.
It's also a good idea, if your doctor allows it, to leave your diet at home, she says. If you need to ask about calories, saturated fat and carbs, then it's best to drink bottled water. Or go for potentially healthier items such as vegetarian pizza, salads, soups in bread bowls and wraps.
Those merry Renaissance folk probably never had their sweet tooth tickled with tiramisu, Key West bars, layer cakes, Belgian waffles with fruit, or deep-fried cheesecake, but pretenders to the throne can.
One thing that all foods have in common is their portability. While seating is available, most guests prefer to go where the action is and need foods they can carry. Stuff on a stick, if you will.
Wouldn't Friar Tuck have loved this: Focaccia Grilled Chicken Sandwich (herb grilled chicken breast served with mixed sprouts and tomato on focaccia bread)?
And for some people, it wouldn't be the Renaissance without dark ale or mead (sweet honey wine).
"There are just some things you don't get anywhere else," Shoptaw said. "And they just don't taste the same anywhere else."
Jill Ann Perrino is a freelance writer based in Pinellas County.
IF YOU GO
The Bay Area Renaissance Festival at MOSI, 11315 N 46th St., Tampa, continues every Saturday and Sunday through April 9. The festival also will be open the Friday before the final weekend. Hours are 10 a.m. to 6 p.m. Tickets at the gate are $15.95 for adults, $7.95 for children ages 5 to 12 and $12.95 for students (with ID) and seniors (60+). Children 4 and younger are free. Call (813) 983-0111 or toll-free 1-800-601-4848 or visit www.renaissance fest.com for more information.
Scotch Eggs with Sausage
1 pound bulk pork sausage
6 peeled, hard-cooked eggs
1 cup fine dry bread crumbs, purchased or homemade, plain or seasoned
1 egg
1 tablespoon water
1 teaspoon prepared mustard
Mustard sauce:
2 tablespoons butter
2 tablespoons flour
Salt and pepper to taste
1 teaspoon chopped parsley
1 to 1 1/4 cups half-and-half
1 tablespoon Dijon mustard
On a sheet of waxed paper, divide sausage into six equal portions; wrap one portion around each egg. Roll each wrapped egg in bread crumbs. Beat egg with mustard and water; dip sausage-wrapped eggs in beaten egg mixture. Roll in bread crumbs again; place on a rack in a shallow baking dish. Bake at 400 degrees for about 35 minutes or until browned, turning once during baking. Cut into halves lengthwise; serve with mustard, ketchup, grated cheddar cheese or other condiments.
To make mustard sauce, melt butter in a small saucepan over medium-low heat. Whisk in flour; cook for about 1 minute, whisking constantly, until smooth and bubbling. Add seasonings, then add 1 cup of half-and-half a little at a time. Continue whisking until thickened; add more half-and-half until desired consistency is reached. Whisk in mustard; serve over Scotch eggs, vegetables or fried fish.
Makes 1 to 1 1/2 cups.
Source: www.about.com