Feast Information

Description	Course	Ingredients
"Tortillon" (Fruit Roll)	Breakfast	1 ¼ tsp active dry yeast ¼ cups water 4 cups flour 4 tbsp butter ¼ tsp salt 1 cup water 3 egg yolks 1 cup prunes 1 cup dates 2 tsp nutmeg 1 tsp cloves 1 cup dry red win 3 tbsp butter ½ cup sugar ½ tsp cinnamon 1/3 cup sugar
"Sikanjabin" (Mint drink)	Lunch	4 Cups Sugar 1 ½ cups water 1 cup red win vinegar ½ cup fresh mint
"Porrada" (Leek Soup)	Lunch	1 cup veg broth 2 cups water ½ cup almonds 3 large leeks 8 tbsp olive oil salt ½ tbsp cinn. sugar
"Clarea" (Honey Drink)	Dinner	8 oz honey 4 qt water ¾ tbsp cinnamon ½ tbsp clove ¼ tbsp ginger
"Moorish Gourd" (Soup)	Dinner	2 large butternut squash 1 large can vegetable broth almond milk 1 can parmesan cheese 3 tbsp vinegar Olive oil Onions Cumin Caraway Cinnamon Sugar
Chicken in lemon sauce	Dinner	1 ¼ cups chicken broth almond milk 2 tbsp raisins 1/3 lemon juice (OJ as well) 1 tsp ginger 3 tbsp sugar 1/8 tsp salt 1 ½ lb chicken 1 tbsp olive oil
"Berenjenas a la Morisca" (Moorish Eggplant)	Dinner	1 large eggplant 1/8 cups salt 4 qts water ¼ tsp ground coriander 1 pinch pepper 3/8 tsp cumin 1 egg yolk 1 cup shredded parmesan 2 tbsp butter
"Porch ffresch" (Roast pork with sage)	Dinner	1 pork shoulder salt pepper garlic white wine sage
Pomegranate sauce	Dinner	Pomegranate juice Pine nuts Rose water Red wine vinegar Cinnamon
"Toledan" (Toledo Cheese Pie)	Dinner	¼ lb feta cheese 4 oz cream cheese 1 sheet frozen puff pastry 1/8 tsp caraway seeds.
"Tortada de orejones" (Dried apricot tarts)	Dinner	12 - 3” pie crust tartlettes 1 lb dried apricots ¾ lb sugar ¾ cup sweet white wine ¾ tsp cinnamon ¾ tsp ginger ¼ tsp pepper 1 pinch salt 4 pinches cinnamon sugar