Throughout your meal, keep your guests well supplied with medieval grog. Serve trays of medieval cookies from Italy studded with almonds, or fruit-filled tarts. Offer your guests bowls of dried fruits such as cherries, apricots, dates, and figs, and others filled with walnuts, almonds, and hazelnuts. Although potatoes, tomatoes, and bell peppers were not available in medieval Europe, you can choose from a host of other vegetables such as artichokes, carrots, tubers, asparagus, parsnips, beets, cabbages, peas, broccoli, various greens, broad beans, mushrooms, and more, all seasoned with garlic, onion, and innumerable herbs and spices that would have been carried along medieval trade routes.įor appetizers, choose an array of cheeses, olives, and medieval-style flatbreads.ĭon't stint on dessert. Basted regularly with its own juices or a flavorful marinade, within 3-4 hours you'll have fork tender, smoky meat as the star of your medieval feast.Īccompanying your roast beast could be an array of period vegetables.

There are few things more delicious than slow-cooked meat roasted over an open fire. If you prefer something a bit more substantial and celebratory, consider roasting a whole pig, goat, or deer on a spit. To replicate a peasant meal in medieval times, simply serve your guests a large bowl of gruel, a watery mixture of grains and flour that was drunk rather than eaten. Putting on a medieval dinner can be as simple or as lavish as you like.

We're big believers in making medieval food with authentic ingredients in a simple way that tastes delicious. My husband has done medieval enacting for decades and I joined in the fun when we got together four years ago. Medieval food is a big part of the feasting at our house, especially the slow-roasted meats, homemade cheeses, sausages, and breads.

Medieval times food and drinks