The Baronial Thanksgiving Feast
Long before Thanksgiving became a single crowded buffet, the great manor halls of sixteenth-century Tudor England celebrated the autumn ingathering in three ceremonial "Removes"—where each course was swept away by candlelight to reveal a new tapestry of steaming pottages, burnished roasts, sourdough trenchers, and honey-spiced subtleties.
The Royal Bill of Fare
Every recipe in the Folio is written with exact measures, historical hearth notes, and modern oven timings—uniting the harvest of the Pottage Fields, Heritage Fruit Orchard, Masonry Bakehouse, and Carniolan Apiary.
✠ The First Remove: The Awakening of the Board
Wassail of the Northern Creek
Mulled heirloom orchard cider steeped with clove-studded oranges, Ceylon cinnamon quills, fresh parterre rosemary, allspice berries, and raw Carniolan wildflower honey.
Velvet Pottage of Golden Pompion
Fire-roasted winter squash and sweet Napoli carrot bisque simmered with bone broth, nutmeg, and heavy cream, ladled over toasted spelt-and-ale bread trenchers with crispy brown-butter sage.
Warm Tudor Manchet & Apiary Butter
Noble sixteenth-century heritage wheat loaves enriched with pasture egg yolks, served warm alongside pale creamery butter whipped with raw comb honey, winter thyme, and flaky sea salt.
The Grand Sallet of the Parterre
Crisp winter chicories and bitter greens, shaved Costard orchard apples, toasted Oregon hazelnuts, and aged sheep’s milk cheese dressed in our Still-Room Elderberry-Thyme Oxymel vinaigrette.
✠ The Second Remove: The Sovereign Harvest Roast
Guild-Spiced Peacock Turkey
Herb-brined heritage pasture bird rubbed with parterre sage, thyme, mace, and black pepper, roasted to golden succulence and lacquered with a crackling mahogany Carniolan honey and cider glaze.
Sourdough & Chestnut Forcemeat
Toasted cubes of Country Sourdough and dark rye Maslin bread bound with fire-roasted chestnuts, tart orchard apples, melted leeks, sage sausage, and a rich custard of Ye Ladies' pasture eggs.
Charred Roots in Brown-Butter Honey
Frost-sweetened parsnips and heirloom carrots roasted at high heat with crushed bronze fennel seeds and tossed in foaming hazelnut-brown butter and warm wildflower honey.
Ruby Conserve of Cranberry & Damson
A jewel-toned Tudor table conserve of fresh Pacific Northwest cranberries and tart Damson orchard plums simmered in dry red wine, orange peel, cinnamon, and raw honey.
✠ The Third Remove: The Banquetting Stuffe & Subtleties
Tudor Pompion & Honey Custard Tart
Baked inside a flaky all-butter shortcrust, this sixteenth-century court custard unites silky roasted winter squash with golden pasture egg yolks, heavy cream, raw wildflower honey, Ceylon cinnamon, mace, ginger, and a delicate whisper of rosewater.
Costard Apple & Elizabethan Marchpane Galette
Rustic sourdough-butter pastry spread with hand-ground Elizabethan marchpane (almond paste bound with raw honey and rosewater), layered with concentric rosettes of thinly sliced heirloom apples, and glazed warm from the hearth.
Inside Your 6-Page Printable Folio
Formatted to print cleanly on standard letter paper (or view on a kitchen tablet), your $12.00 manuscript turns a complex holiday meal into an unhurried, candlelit three-day ritual.
The Countdown & Market Ledger
- ✠ Ceremonial Guide to the Three Removes: How to pace, plate, and clear each course by candlelight without kitchen chaos.
- ✠ The 3-Day Hearth Countdown Table: An hour-by-hour preparation schedule across Monday/Tuesday, Wednesday, and Thanksgiving Day so your oven is never bottlenecked.
- ✠ The Steward’s Master Market Ledger: A consolidated shopping list organized by department (Poultry & Meats, Pottage Produce, Dairy & Eggs, Apiary & Pantry, and Spices).
The Recipes & Trencher Menu
- ✠ All 10 Heirloom Recipes (Pages 3–5): Complete ingredient weights, volume measures, and step-by-step culinary instructions scaled for a table of twelve.
- ✠ Printable Keepsake "Royal Bill of Fare" (Page 6): A dedicated, ornately bordered sixteenth-century parchment menu page designed to be printed and placed at each guest's trencher setting on Thanksgiving Day.
Acquire the Thanksgiving Feast Folio
Inscribe your order below to acquire the $12.00 Printable PDF Folio (dispatched globally via email). If you reside near rural Washington County, Oregon, you may also reserve fresh Masonry Bakehouse breads, raw Carniolan honey, and pasture eggs for Thanksgiving Eve Gatehouse pickup.