So, a couple weeks ago, I had a request for a meal reminiscent of Aurthurian legends, from QXZenith.  This request, I felt was a worthy one, but I wanted some time to do some research.  There are plenty of ingredients that you might first think would be suitable, but weren’t around in Arhturian times.  Anything with wine was a bit much to request, potatoes are right out, and even the seasonings involved are restricted.

That said, I think I have a good one.

Entree – pot roast marinated in mead

Mead is often overlooked culinarily these days, because you don’t see as many people sell it anymore.  That said, it has its own rich flavor, it was popular in Arthurian times, and it marinates just as well as any other alcohol.  A standard roasting procedure using mead, a basic mirepoix (that’d be two parts onions, one part celery, and one part carrots for the unfamiliar – all of which have been around for millennia; feel free to substitute shallots for onions if you want to be fancy), and choice herbs.  As sage was a traditional flavoring and ward against evil in Arthur’s time, it’s an excellent choice, as are parsley, bay leaves, and thyme.

A pork tenderloin would also work for this, as would a Cornish hen, but I find beef to be the most evocative of a knight.

Side dish – Steak over salad

Taking inspiration from Gawain and the Green Knight, I think a salad featuring steak strips over lettuce is a perfect choice – a little salt and a good sear is all you need for the steak.  Feel free to top it with an appropriate blue cheese (many fine varieties from either northern mainland Europe or England itself will do), and perhaps some cucumbers if you’re up for them.  I highly recommend using a stronger-flavored lettuce varietal, like Bibb, over something that’s used as a dressing-carrier like iceberg.

Drink – mulled apple cider

Mulled drinks (alcoholic or not) were quite popular amongst the royalty of the era; if you’re going to eat like you’re in the court, you should drink like it as well.  While nutmeg isn’t nearly as exotic today as it once was, it’s an excellent choice for a high-end mulled drink, as well as a tiny amount of peppercorn for kick.  While cinnamon and cloves are ordinarily wonderful for such purposes, trade issues that weren’t fully resolved until the 1700s limited England’s access to the seasoning, so I recommend against a period-specific drink featuring it.  For those who want a bit of an exotic flavor, mull a bit of currant with the drink.  And, of course, red wine and mead also work well for this.