As promised, we’re going to be releasing the menu for the Viking Seder today, but rather than a bunch of dumb ol’ words, we’re posting photos all day of the prep!
We’ll start you off with this lovely photo of the first stages of charoset. Our theory is, if apples are good, pears and apples must be better!
We’ll start you off with this lovely photo of the first stages of charoset. Our theory is, if apples are good, pears and apples must be better!
Roasted Hazelnuts, about to be hand-cracked because this charoset is indeed a reminder of our labor, but this is a labor of love.
Although we didn’t have time for the bread to rise, we definitely had time to slow-roast a 28-pound beef side for two full days.
Beautiful. Just beautiful.
One of our two special pyments! This one: Let My People Merlot
Vegetables and fresh cut rosemary (from the Meadmaker’s garden) all ready to be flame broiled.
These are the eggs of our affliction: Hand-peeling dozens of eggs for beet pickling is hard!
Charoset all ready to go, made with 100% Viking-era ingredients!
You have never had bitter herbs like this before.
Halfway through, starting to get a beautiful crust on that roast!
Yes, Meadiacs, that is house-made Rye and Whole Wheat Matzo (probably not technically Kosher for Passover).
