The Whole Enchilada (Enchilada not included)

For easy reference, here is the entire feast as it sits at this time. Note that this is what I plan to serve, but plans can change based on ingredient availability or (frankly) unexpected disaster. If you have specific questions, don't hesitate to get in touch: waxtablet@gmail.com

Order of Service, A Faire Feast in Midwinter

First course

+ Roasted Sausages
   (pork, garlic, cheese.  I am attempting to confirm that these are gluten free.
    Update Wed: The sausages are gluten free.)
+ Soft Farmer’s Cheese (Fresh; set on-site today)
    Whole milk, lemon juice, salt, flavoring (likely garlic)
+ Brie cheese
+ Pottage of Rice (1400′s; MS Harley 5401; England)
    Rice, almond milk, wine, honey, saffron. may be garnished with nuts.
+ Lesshes Fryed in Lenton (a kind of fruit pie) (1390; Forme of Cury; England)
    Apple, Pear, Dates, Prunes, Golden Raisins, Allspice, Cloves, Cinnamon, Sugar, Olive oil,
    Almond Milk, Salt, commercial pie shells
+ Caboches in Potage (1390; forme of Cury; England)
    Savoy cabbage, onions, leeks, saffron, salt, and spices (ginger, sugar, cinnamon, cloves, nutmeg)

Second Course

+ Chewetes on Flesshe Day (chicken pies) (1390, Forme of Cury, England, and other sources)
    chickens, wheat flour based crust, eggs, spices
+ Funges (1390, Forme of Cury, England)
    mushrooms, leeks, veggie broth, saffron, spices (ginger, sugar, cinnamon, cloves, nutmeg)
+ Pottage of Cracked Barley (1520, Libre del Coch, Spain)
   barley, veggie broth, almond milk, sugar, cinnamon
+ Benes Yfryed (1390, Forme of Cury, England)
   Fava beans, onions, garlic, oil, spices (bay leaf, ginger, sugar, cinnamon, cloves, nutmeg)
+ Salat (1390, Forme of Cury, England)
    Assorted greens, dressed in vinegar, oil, and salt

Third Course
(in Le Menagier de Paris (source) a number of the 'dinners and suppers for great lords' list wafers and Hyppocras as a suggested last course. In particular, I have looked particularly at the sixth course from II. Another Meat Dinner of Twenty-four Dishes with Six Platters as inspiration when putting together this last course.)

+ Wafers (Made fresh on-site using a modern recipe. A gluten free option will be available, please
   let the kitchen know at the start of service.)
   flour, baking powder, eggs, sugar, butter, flavoring oils
+ Fresh grapes, Pomegranates, and dates
+ Candied Walnuts (using an early modern recipe)
    Walnuts, sugar, milk, cinnamon, salt
+ Wardonys in Syryp (1430; Corps of Middle English Prose and Verse; England) (see also)
    pears, cinnamon, red wine, sugar, ginger, vinegar, saffron
+ ‘Hyppocras’ (imitation, non alcoholic)
    Apple juice, cinnamon, honey, vanilla beans, cloves