For our Spring Grand TUA (The University of Avacal) feast, we decided to serve a trio of butters to go with the fresh-baked bread provided by the Borealis Culinary Guild. I’m not really sure what the period accuracy is of serving flavored butters with bread; however, it’s an absolute SCA staple and I think it’s just as important to acknowledge our internal customs and traditions.
For variety, we served a herb butter, a whipped butter, and a honey butter. I highly recommend whipping any butter you use for a feast – not only is it easier to spread, it will increase the volume of your butter and make it stretch a little further.
Two pounds of butter for each recipe handily made enough for ten tables of eight, with plenty extra to go around.
We adapted this recipe from Bóthæiðr’s “Scarborough Faire” butter, which was a big hit in Northshield. She recommends using a strong gouda cheese rather than the parmesan, and in a larger amount.
1 cup softened butter (really soft!)
1/3 cup mixed fresh herbs (parsley, sage, rosemary, thyme)
3 T parmesan cheese (or aged gouda,) or to taste
1 T olive oil, for blending
Combine all using a whisk, electric or hand. (Use a stand mixer if you’re putting together a feast.)