Menu Planning

I like thinking about food way more than I like cooking, so I haven't made any of these. But perhaps you will??

(NB: when I denote menus as "medieval" or "Italian" or whatever, it means that the recipes come from that time/place, not the the menu as a whole is authentic to that time/place. Just so you know!)

Medieval Green Spring Menu

• Herb Fritters
• Roast Pigeons with Green Garlic Sauce
• New Peas for a Meat Day, or for the more dedicated, Pea Porridge
• Pine Nut Candy

Medieval Summer Menu

• (Grilled) French Sausages
• Salad of Lettuce and Herbs with Vinaigrette
• Bread
• Tarte of Cherries

Medieval Rainy Day Autumn Menu

• Stewed Gourds
• Sweet Spiced Pork Pie
• Raisin and Apple Potage

Medieval Warm Winter Menu

• Rabbit, Chicken or Duck in Onion Wine Sauce
• Fried Root Vegetables
• Rice Lombard
• Stewed Pears

Medieval Warm Winter Menu II

• Roast Poultry with Sweet and Sour Clove Sauce
• Roast Onion Salad
• Prune Tart

Medieval Italian Menu

• Vermicelli
• Stewed Veal Kabobs, or if you're fancy, Veal Roulade
• Fried Zucchini
• Chickpeas with Eggs
• Spiced Honey Walnuts

Medieval Dutch Menu

• "Split Nuns" (Devilled Eggs)
• Pork Sausages with Easy Mustard
• Fried Parsnip Salad
• Bread with Fennel
• Apple Pie with Spiced Dessert Wine

Several Soup & Pie Suppers (Medieval)

• Onion Soup with Genovese Tart (Chard & Cheese)
• Apple Soup with Capon Pie
• Stewed Chicken with Mushroom Pie
• Braised Greens and Peas with Ember Day Tart (Onions, Parsley, Cheese)
• Creamy Herbed Chicken (not a soup but whatever) with Rice Tart

Time Traveller's Feast

• Moretum (Cheese Spread) served with Bread, Mixed Nuts, Olives (1st Century, Roman)
• Sautéed Chickpeas (14th Century, England)
• Mixed Salad (16th Century, Italy)
• Brown Fricassee of Chicken (17th Century, England)
• Warm Potato Salad (1885, America)
• Lemon-Strawberry Whip (1917, America)

Simple Brunch or Tea (Historical Hodge-Podge)

• Caraway Buns
• Cranberry Conserve
• Cheshire Cheese Spread

18th Century Cookout

• Fried Chicken
• Onion Rings
• Baked Beans
• Cornbread
• Mushroom Ketchup
• Pickles (1, 2, 3)
• Lemonade

18th Century Steak Dinner

• Steaks Fried in Ale
• Mushrooms in Cream
• Curly Fries

18th Century "Game Day" Menu

• Chicken Wings
• Potato Chips
• Ginger Beer
• (I feel like you need more food than this, but obviously I ran out of steam here)

18th Century Christmas Dessert Table

• Gingerbread Cakes
• Jumballs
• "Little Deer Antlers"
• Cranberry Tart
• Christmas Stollen
• Chocolate Wine

Spherical Supper (Historical Hodge-Podge)

• Forcemeatballs with Mushroom and Leek Sauce
• Potato Balls
• Portuguese Peas
• Pear Fritters, or if you prefer, Apple Dumplings

Roman Holiday Meal

• Baked Honey Ham
• Alexandrine Gourd
• Sweet Cabbage
• Bread (Or: Rolls?)

Brunch Buffet at the Narcissus Fountain Tea Room in 1919

• Salads: Green Pea and Chicken, Cooked Vegetable (Macedoine), Grapefruit and Orange
• Breads: Blueberry Muffins, Bran Muffins, Home-made Rolls, Cream Biscuits, Currant Buns
• Desserts: Sour Cream Peach Pie, Oatmeal Honey Wafers, Lady Fingers, Maple-Nut Cake, Whipped Cream
• Meats/Cheeses: Cottage Cream Cheese, Swiss Cheese, Sliced Baked Ham
• Relishes: Blackberry Jam, Black Cherry Preserves, Currant Jelly, Apple Butter, Chutney, Piccalilli
• Drinks: Lemonade, Iced Chocolate Malted Milk, Iced Tea, Hot Tea, Hot Coffee