Banquetting course - the fun begins

So I'm running a small event in February 2010 which is basically an excuse for me to make the Elizabethan banquetting (dessert) course that I've been daydreaming about for the past several years. I've made a few purchases - items that I'm unlikely to have the time or energy to make myself, like jams/preserves, and some fennel comfits (I love the Asian food store in town! I'd love to find a similar store nearby that has more "Middle Eastern" stuff.) I've also been spending a good deal of time looking at recipes, and now it's time to start experimenting with them and then finalizing the menu to fit the budget.

Before Simplefare, I tried a recipe for a bisket bread (anise flavored). I want to try it again to make sure I know what I'm doing, but it was tasty and a keeper. Last week I brought in some Shropsheere cakes to BBM meeting and they seemed to go over well. They were overbaked, but since they're basically a shortbread cookie, there weren't any complaints. So, that's two recipes I'll be making.

However, I'm going to need a lot more, as there was a lot of variety in these courses - how else do you show off your wealth?? And even though it wasn't done, I suspect that I'll need to find a few savory dishes as well. I don't want people going into a sugar coma....
( Today's recipes )