Arts & Sciences from the Canton of Tanwayour

The Canton of Tanwayour is known for Arts & Sciences. We have many skilled cooks and artisans.

Below is a collection of recipes, or links to recipes, that members of the Canton have prepared for the enjoyment of all.


Bacon roses. How can you go wrong?
Lemon Curd

A Tart for an Embre Day.
Submitted by Lady Ellyn of Tanwayour.

Modified from Curye on Inglysch. Take 6 pieces of smoked bacon and chop them into small pieces and fry them till they're crisp. Remove the bacon from the pan. Slice one small white onion thinly and put into the bacon grease in the pan. Cook slowly over a low heat for about 45 minutes, stirring often and keeping the pan covered when not stirring, till the onion is a nice caramel brown. Put a pie crust into a pie plate or tart pan and press firmly into the pan, cover with aluminum foil and add rice or beans to keep the crust from puffing up. Place into a hot (425) oven for 10 minutes. Remove beans or rice and the foil and let cool a few minutes. Spread the onions evenly across the bottom of the pie crust and top with the bacon. Grate about a cup of chilled brie over the bacon and onions and distribute evenly. In a large bowl whip 2 or 3 eggs, add a cup of heavy cream and a cup of milk and mix well. Grate about 1/4 teaspoon fresh nutmeg into the egg mixture and mix in. Pour this slowly into the pie crust over the onion and bacon and cheese. Bake in a moderate oven (about 350) until brown and set - about 45 to 55 minutes. Remove from oven and let stand at least 10 minutes before cutting. May be served hot, warm, or cold.


Chicken and Pomegranate sauce
Submitted by THL Magdalene Katherine MacDonald.

1 chicken breast (or thigh, or whatever)
2 garlic clove
1/3 c. pomegranate juice
some butter

Melt the butter in a small pan with the garlic and carefully sauté for about 3-4 mins until the garlic is transparent but not brown. Add the pomegranate juice. Over a medium heat simmer and reduce to about half.

Salt, pepper and lightly dust the chicken with granulated garlic. Roast your chicken until no pink juices run when pierced, the juices should run clear.

Pour the warmed sauce over each chicken piece. Sprinkle with reserved pomegranate seeds and serve forth with mounded couscous.


Our Couscous
Submitted by THL Magdalene Katherine MacDonald.

Servings 5-8

2 cups couscous
3 cups hot broth or water
Salt and pepper to taste.
Some saffron
Assorted sliced veggies for supplementation.

Sautee the veggies, set aside. Boil water/broth with salt and saffron, stir in the veggies. Pour over couscous. fluff, cover. Let sit until it is enough.

Serve with the chicken and sauce.


Some recipes from the 2002 Talanque Tourney Feast


We also have a recipe from our 1998 feast.


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