When Pamela De La Pena went to a Renaissance fair 15 years agoshe was so enchanted by the evocation of the Middle Ages with itscostumes, food and music that she returned every weekend until itclosed.
But seeing the storytellers, jugglers, singers, beggars andjesters wasn't enough. De La Pena decided she had to be part of theannual event. Since she loves to cook, she petitioned to become afood vendor. She had to design a food that was typical of the MiddleAges; did not duplicate anything else being sold; could be preparedwith a limited kitchen, at best, and that would be popular.
Her choice was crepes with fresh fruit and ice cream. She lovesFrench cooking, and although the combination of crepes, seasonalsummer fruit and high butterfat ice cream may not be true to France,it was authentic enough for the fair judges to give her a space.
"I like to make crepes and my research determined that they wereserved during the period," said De La Pena.
For 14 years, De La Pena has been a vendor at the BristolRenaissance Faire in Kenosha, Wis. She has a full-time job inmedical sales in Chicago, but during July and August when the fair isopen, she spends weekends hawking her crepes.
"I save up my vacation and take one day a week off during summerso I can do my prep work. It's tough, but it's fun and rewarding.It's a great chance to see my old friends from past years. And itgives me a chance to work with my two sons," said De La Pena.
Her menu has evolved to include popovers, scotch eggs,vegetables in batter, chicken on a stick and shrimp on a stick aswell as the crepes de Versailles.
"I've been doing grilling in the front of the shop for two yearsnow and it's lots of fun," she said. "People enjoy watching foodbeing cooked.
"At the beginning I used to make crepes from scratch in the backof my booth, using a hibachi grill. But that became impossible, andnow I buy a high-quality crepe.
"I really consider this a fruit dish with crepes and ice cream.The key to the crepe dish is freshness. I have 10 people cutting upfruit for the dessert.
"Perhaps it's not completely historical, but that's difficult.It's difficult to get customers to eat peacock," she said, laughing.
"I can't get foods that are very authentic of the period. Ihave to be careful because we're serving 20th century people with20th century tastes."
Here is her recipe for crepes de Versailles along with a recipefor mud beggar brownie pie, a favorite of the mud beggars at thefair.
This is the last weekend of the Bristol Renaissance Faire. Forcost, hours and other information or directions, call the Chicagonumber 395-7773. CREPES DE VERSAILLES
4 large bananas
4 crepes (store-bought or homemade) 4 scoops vanillaice cream
2 cups fresh peaches, cut into chunks 2 cups freshblueberries 2 cups fresh strawberries, halved 4teaspoons (or 4 tablespoons) chocolate sauce Whipped cream
Cut each banana lengthwise in half and roll both halves in onecrepe. Place each banana crepe on a plate. Top each crepe with ascoop of ice cream. For each serving, top ice cream and crepes with1/2 cup each peaches, blueberries and strawberries. Drizzlechocolate sauce over each serving. Top each with a dollop of whippedcream. Serves 4. MUD BEGGAR BROWNIE PIE
1 package (19 to 23 ounces) brownie mix 5 egg yolks 3/4 cup sugar 1 envelope unflavored gelatin 1/2cup bourbon 2 cups whipping cream, divided Dash ofsalt
Confectioners' sugar (optional)
Prepare brownie mix according to package directions, but put ina 10-inch pie pan to bake. Set aside to cool.
Beat egg yolks until lemon colored. Slowly add sugar andcontinue to beat until light. Soften gelatin in 1/4 cup cold waterin top of double boiler. Add 1/3 of bourbon. Heat over boilingwater until gelatin dissolves. Add to yolks and stir briskly. Stirin remaining bourbon. Whip 1 cup cream and fold into mixture. Pourfilling over brownies in pie pan, heaping toward center. Chill 6hours.
Just before serving, whip remaining cream with salt and alittle confectioners' sugar to sweeten if desired. Spread over pie.Serves 8.
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