lunch
- Meatballs served with Sautéed Onions & Garlic on Pita
- Fruit Salad
- Spiced Grape Juice
feast
This year’s feast is a true Canton effort, as members of our local group have independently made one or more of the dishes which come together to create our feast menu. You will find the name of the cook who contributed the dish, next to the title. Ingredients per dish are included below.
ON TABLE
Yogurt & Spinach Dip served with Naan, Radish, Cucumber, Cherry Tomatoes & Fresh Mint {Baroness Hillary of Langeforde}
SECOND
Cucumber & Mint Salad {Lady Dubheasa MacTighearnain}
THIRD
Cauliflower Kuku {Lady Ysabeau de Chauntepiy}
FOURTH
Pomegranate Jelly {THL Yamamura Kitsune}
Yogurt & Spinach Dip served with Naan, Radish, Cucumber, Cherry Tomatoes & Fresh Mint {Baroness Hillary of Langeforde}
- Spinach, Yogurt, Cilantro, Mint, Onion, Garlic, Oil, Salt, Pepper, Saffron
- Water, Cane Sugar, Rose Water, Lime Juice
SECOND
Cucumber & Mint Salad {Lady Dubheasa MacTighearnain}
- Cucumber, Red Onion, Vinegar, Mint, Salt, Pepper
- Vegetable Stock, Leek, Sour Cream, Carrot, Onion, Garlic, Barley, Lentil, Lime Juice, Grape Molasses, Salt, Pepper
THIRD
Cauliflower Kuku {Lady Ysabeau de Chauntepiy}
- Cauliflower, Eggs, Milk, Cheese, Butter, Onion, Garlic, Cilantro, Flour, Salt, Pepper, Cumin, Turmeric, Baking Powder, Cayenne
- Basmati Rice, Butter, Saffron, Yogurt, Cumin, Cardamom, Sea Salt, Rose Water
- Chicken, Carrot, Prunes, Ghee, Onion, Garlic, Salt, Pepper, Turmeric, Cinnamon, Cardamom, Orange Zest, Lime Juice, Vinegar, Brown Sugar, Saffron
FOURTH
Pomegranate Jelly {THL Yamamura Kitsune}
- Pomegranate Juice, Pomegranate Seed, Gelatin, Sugar, Lime Juice
- Butter, Flour, Sugar, Raisins, Eggs, Rose Water, Vanilla Extract, Salt
breakfast {sunday}
TBA