Silver Desert Yule Feast
autocrat/head cook: Lady Beatrix zum Dunklenturm
December 16, 2000 (AS XXXV)

Gode Broth

• 2 cups chicken broth

• 2 cups pork broth

• 1 tsp pepper

• 1 tsp cumin

• 5 threads saffron

• salt to taste

I made the broths from scratch.
For the chicken broth, I just boiled whole fryers & strained out the broth.
For the pork broth, I saved the liquid from boiling the roasts for the Flaumpeyns.

Combine the broths and simmer with the spices until hot.
(Can also be made with bread crumbs for a thicker broth. I didn't use any because the recipes I used it for I needed
it thinner. You can adjust all of the spices to your taste, if you like. They aren't set in stone...)

Almond Milk

Many medieval recipes call for almond milk. You can use just about any liquid to make it.
I personally prefer water because it doesn't detract from the almond flavor.

• 1 cup ground almonds

• 2 cups boiling water

1)Combine the almonds and water.
2)Steep until cool enough to handle, stirring occasionally.
3)Run through food processor or blender until really thick.
4)Sieve the mixture to remove the grains (I used linen cloth. You can use that or several layers of cheesecloth.)

This is really time consuming, but is worth it. Be careful though...almond milk CAN ferment if left in a warm room! :)