December meal for the church: Tatiana has been recruiting more guests – 120 people. Maybe Tudor.
- Gwyn and Gobban are providing bread.
- Brigida is making a bunch of chicken and barley stew, honey butter
- Stasi – Pork with lingonberry sauce. Food cards/labels?
- Sofya will do Armored Turnips, Cold Spiced Beet Soup (Cold Sweet Borscht)
- Brighid doing a desert (rice pudding) and an appetizer.
- Juliana making marzipan table subtleties and orange butters.
- Avelyn and Randal making wassail to drink.
| Total budget, 80 people x $10 each | $800 |
| Candied nuts | |
| Marzipan subtleties | $40 |
| Breads | |
| Honey butter | $0 – using previous stash |
| Orange butter | |
| Chicken and barley stew | ? $70 |
| Pork with lingonberry sauce | |
| Armored turnips | $168 vs $138 (if rutabagas instead of turnips) -> $110 |
| Cold sweet borscht | ~$80 -> $65 |
| Rice pudding | $cheap |
| Gingerbread | $0 |
| Wassail | $80-90 |
| Total | ~$375 so far |
Menu, served buffet style:
- At Table: Breads, butters, candied nuts, marzipan subtleties (in the stemmed candy dishes?), Brighid’s appetizer (something tangy?)
- Main Dish/es: chicken and barley stew (bowls in drawers), pork with lingonberry sauce
- Sides: armored turnips, cold sweet borsch (small bowls/cups)
- Desserts: marzipan subtleties, rice pudding
- Beverages: wassail, others?
Special supplies:
- Labels for the buffet, ingredient lists/recipes, program?
- Crock pots for Brighid’s rice pudding – 4 at church, 1 Brigida, 1 Sofya, 1 Juliana = 7 so far
- Casseroles for Sofya’s armored rutabagas- fifteen 9×9 casseroles or ten 9×13 casseroles/baking pans
- Sofya 2 small, 1 large
- Gida —, 2 large
- Stasi —, 2 large
- Church —, lots of cake pans
Suggested Lunch Portions per Person
- Salad: 1 cup salad per person as a side and 3 cups salad per person as a main entree
- Soup: 8 to 10 ounces of soup per person
- Sandwiches: 1 whole sandwich per person
- Pasta: 6 to 8 ounces of pasta per person
Suggested Dinner Portions per Person
- Meat and Fish: 4 – 6 ounces of protein per person, 6 – 8 ounces of protein for buffets or barbecues
- Starches: 4 – 6 ounces of starches (like rice, pasta, or potatoes) per person
- Vegetables: 4 – 6 ounces of vegetables per person
- Salad: 1 cup salad per person as a side and 2 cups salad per person as a main entree
- Bread: 1 – 2 rolls or slices of bread per person
Suggested Dessert Portions per Person
- Cake: 1″ x 2″ (!) slice per person for a single-layer cake and 1″ x 1″ to 1″ x 2″ slice (!) per person for a layer cake
- Cupcakes: 1 standard cupcake per person and 2-3 mini cupcakes per person.
- Cookies: 1 to 2 cookies per person
- Pies and Tarts: 1 slice per person or 1 individual tart per person
- Dessert Bars: 1 to 2 brownies or blondies per person