Category Archives: Feast

Cooks Collegium: Dim Sum, Pie Crust, and Live Fire!

22 Thursday Jun 2017

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Cooking over coals in period-style ceramic pots

Do you like to cook? Are you a new cook? An experienced one? Do you just like to help in kitchens?

Æthelmearc’s Cooks Collegium this weekend (June 24, 2017) has something for all of you!

If creating modern, workable recipes from period texts is baffling, Mistress Rowan de la Garnison will guide you through Basic Redacting.

For first-time head cooks who want to learn the whole process of planning a meal and running a kitchen — or experienced cooks who want a refresher or learn another cook’s methods — Master Jamal Damien Marcus is teaching The Feast – Kitchen management to Clean Up.

Those who want to focus on keeping their feasts and lunches on budget will want to go to  Baroness Oddkatla Jonsdottir’s class on How to Make a Period Dayboard for $2. Afterward, check out the roundtable discussion Baroness Katja Davidova Orlova Khazarina is leading on Saving Feast Costs. 

Need to improve some cooking or baking skills? Mistress Rowan will show you how to make and roll out Pie Crust! Lady Ragna Feilan walks you through Cleaning and Cooking with Cast Iron 101. Lord Bovvi will teach you How to Clean Fish. And if you’re interested in Cheesemaking, wander outside so Master Gille MacDhnouill can show you how to make a simple soft cheese over the firepit.

Speaking of outside…Master Gille is running an Open Fire Cooking throughout the morning for anyone who wants to play with the fire and cooking equipment available. Master Mezaros Janos is making the Medieval Food Lab available all day to teach live fire skills (including maintaining a stable temperature). There are also plans to cook various dishes, starting with simple pottages, baking, and possibly some roasting.

Inside, hands-on cooking classes include Baroness Oddkatla’s Introduction to Medieval Spanish Cooking, where you’ll make macrones, figs in the French manner, and roasted almond-stuffed dates, and Mistress Mathilde des Pyrenees demonstration on making Sambocade: An Early Cheesecake.

And if you haven’t taken Baroness Sadira bint Wassouf’s always-popular incredibly delicious Dim Sum class… go, don’t question it, just go!

Are you a bread baker? Lady Ragna will lead you on A Journey into Viking Bread, while Lady Katerin Starcke will show you how to make Bread From Beer.

We didn’t forget about the brewers; Wentliana Verch Meuric and Meuric ap Gwillim will explain how Soda Pop Is Period or the Basics of Fermentation.

If you’re trying to figure out what books to add to your personal library, Mistress Alicia Langland has organized a cookbook and food resource library for you to peruse. The books will not leave the library area, but gentles are welcome to use the copier/scanner or snap photos of pages.

Mistress Alicia is also leading a roundtable discussion on Medieval Gardens for those who like to grow food as much as cook it!

By the way, both lunch and dinner are included in your event registration and all of the food cooked in the morning’s classes will be served for lunch. Yes, everything cooked in the afternoon classes will be served for dinner. Don’t worry — there will be a break to eat, so you won’t miss any classes.

See Facebook event group here for the latest updates.

See official announcement here.

By Baroness Katja Davidova Orlova Khazarina (Chris Adler-France)

Teachers Still Sought for Cooks Collegium

03 Saturday Jun 2017

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Please take the time to sign up to teach classes for Cooks Collegium in three weeks in the
Hael (Lockport NY)! 
  • We are interested in cookbook discussions, medieval gardening, feast prep classes, and specific food classes. 
  • Children are welcome to teach and attend.
  •  Want to cook outdoors? We can do that!
 Teachers please fill out the following form.
Spread the word! All are welcome at all levels!
We hope to see you there! 
Countess Margerite Eisenwald, class steward
Official event announcement is here.
Facebook event group is here.

Scarlet Apron Cooking Contest in Two Weeks!

07 Sunday May 2017

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THL Elska, last year’s winner, with THL Lijsbet. Photo by Master Alaxandair O Conchobhair.

Cooks of Æthelmearc! The time has come to season your skillets and muscle up your mixing arms – The Scarlet Apron demands a new champion be chosen, so that it may dress a new breast this year!

Join us at noon on Saturday, May 20, 2017 at Æthelmearc War Practice, and show your mettle as an entrant in The Scarlet Apron Food & Cooking Competition. Cooks of all experience levels are welcome and encouraged to enter – whether you are new to the SCA or medieval cooking, or you are a veteran of the event kitchen, there is room at our table for you!

This year’s competition theme is “Family Meal Time,” for which entrants are encouraged (but not required) to work with someone in their family – however they choose to define it – to create a medieval version of a modern meal that frequents their dinner tables at home (i.e. lasagna, a roast with trimmings, chicken nuggets and fries, etc.).

These meals must be sourced from reliable cooking texts, which may be from anywhere and any time in SCA period. If using multiple sources from different cultures, it must be plausible that the combination of dishes being served would have been seen on the same table at the same time (for example, it is plausible that many recipes from English and French texts could have been found on the same menu, depending on what time period it was; Likewise, it is not as plausible that a recipe from ancient Rome found its way to the same table as an Elizabethan English dish, and so would be an unfavorable combination for this competition).

Entries should contain an entrée and at least two side dishes, and be accompanied by a brief documentation form for each dish (to be provided – coming soon!). Presentation counts – plan on dressing up your table and your service so it is pleasing to the eye!

Pre-registration is required to participate. There will be an announcement once the web site has been updated for this year’s competition, including a new registration form. In the meantime, start planning your entry, and send any questions to Edelvrouw Lijsbet de Keukere (Keirin Lazauskas-Ralff on Facebook Messenger, or email here).

We are so excited to see what you bring to the table this year!

Stories from Gulf Wars XXVI: Days 2 and 3

15 Wednesday Mar 2017

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Countess Elena d’Artois reports:

An uneasy truce has been called to rest the troops and tend the wounded. In the quiet of mid-day our heroic champions on each side tested themselves upon the prowess and chivalry of the noble best that our cousins to the west had to offer. For rapier, Duke Titus Germanicus, the death bringer and Dark Knight of Æthelmearc, stood for our side. He fought valiantly and with great chivalry, but was bested after a very long exchange. In the Meridian Rose Tourney THLord Thorsol Solinauga fought for me and did fabulously well. He made it past the first round successfully against a formidable opponent. The second round saw him bested but he made the poor chap pay dearly for the victory. He fought with honor and courtesy. A spectacular showing!!

Wednesday morning Robert Hawksworth, Don Jacob of Dunmore, and I started the day early at 9 am fighting in the street brawl in Verona. I was on the Capulet’s team and the gentlemen were on the Montegue’s team. Good melee. Good schticky fun. Good fellowship. Both of the gentlemen did a great job, including Don Jacob shanking me with his dagger as I tried to hide my weapons from the Night Watch. Karma came back to bite him as I killed him from behind in the next round.

Photos of the Street Brawl in Verona by Brehan Lapidario.

Baroness Beatrix Krieger reports:

Æthelmearc fought with ferocity and honor, with a troop fewer than 15 today to stand with our allies. Sides were evened and the Field Battles were on after opening ceremonies. The small battalion of Æthelmearc showed chivalry, bravery, and prowess on the battefield, and fought to the last man more than once. Æthelmearc was able to help win two of the five melees and stand with Trimaris, Northshield, and allies. It is a beautiful, cool, and sunny day, and while the day was not a victory for us or our noble allies on the heavy field, Æthelmearc was recognized by many to be a force to be reckoned with in every engagement.

Duke Titus Germanicus fought for Æthelmearc as the fencing representative for Heroic Champions [on Wednesday]. He was fierce, quick, and honorable, but was ultimately thwarted. Although he was not called upon to the heavy lyst for Champions, THL Thorsol Solinagua was to stand for the Allies for Æthelmearc. Afterwards, Thorsol represented Countess Elena in the Rose Tourney. He fought with ferocity, honor, and courtesy. He was eliminated, but fought for his Rose very well.

[Thursday] is the Ravine Battle at 11am. Vivat Æthelmearc!

Brahen Lapidario reports:

Since I didn’t make it to [the rapier] War Point, I took the opportunity to attend a class that compared meads made with ale yeast to those made with wine yeast. It was very interesting and I learned a lot (and drank a bit more than I learned, perhaps). But, I was a little disappointed that the experiment wasn’t better designed. The gentleman doing it used one recipe for all the meads made with ale yeast, and another recipe for those made with wine yeast. Thus, it was possible to compare ale yeast to ale yeast & wine yeast to wine yeast, but not ale yeast to wine yeast (which was the primary reason I attended the class).

There’s only one thing to do about it: run the experiment myself!

Milord Brehan also sent some photos, including Merchants’ Row, the Gode Bakery (run by Master Alastar Scott MacCrummin with assistance from his lady wife, Maistres Myfanwy ferch Rhiannon, and Maistir Brandubh o Donnghaile), and the dog-powered “Great Machine” first unveiled at SCA 50 Year.

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Mistress Illadore de Bedegrayne reports:

[On Tuesday], once again, Trimaris and her allies (including Æthelmearc) lost in the heavy battles, again in part due to superior numbers. However, the fighters enjoyed the battle and were happy to get hit people. On the rapier side, once again. Æthelmearc was victorious!

Æthelmearc won the Ballista Target competition [on Wednesday] with Sir Maghnus de Cnoc an Iora and Bryheres Gwendolyn the Graceful manning the ballista.

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Several rapier fighters also participated in the Green Tavern Brawl for fun.

The three AE Baronesses decide to try to win the Shopping Warpoint for Aethelmearc. [Wednesday] night’s dinner was again from Scappi; I’m cooking From Scappi all week and have requested that all participants come up with “Pope Facts” to discuss during dinner, as Scappi cooked for two Popes and several cardinals. Dinner included Beef stew, lentils with pepper and cinnamon, macaroni and cheese (its period!) marzipan, and pear and cheese pie.

One of the biggest factors is how cold it is. [Tuesday] night it dropped into the 30s. However, we are making do and are looking forward to it warming up later in the week

Illadore Gwen Kelda

Mistress Illadore, Brehyres Gwendolyn, and Baroness Kelda contemplating shenanigans at Gulf Wars. Photo by Mistress Illadore.

Spring Coronation: The Menus and Schedule

13 Monday Mar 2017

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Thescorre armsLord Andrew of Thescorre announces his planned lunch and feast menus for the Spring Coronation of Timothy and Gabrielle, which will be April 22 in Thescorre:

LUNCH

  • Hard-boiled eggs
  • Pickles
  • Cheese
  • Tasty Maghmuma (beef pie)
  • Another Maghmuma (chicken pie)
  • A Vegetable Dish (gourd soup)
  • Aqras (cookies)
  • Peach drink

FEAST

1st Course

  • Cold Dish of Beans
  • Fresh Yogurt 
  • Cucumber
  • Flatbread (Nabatean Water Bread)
  • Olives
  • Figs

2nd Course

  • Another Barida (chicken with mustard sauce)
  • Pomegranate sauce
  • Dressed Carrots
  • Rice and Beans

3rd Course

  • Sikbaj (roasted beef)
  • Bazmaward (rolled sandwich)
  • Tardin (thin lamb patties)
  • A Turnip Dish
  • Greens

4th Course

  • Judhaba of Bananas 
  • Halwa Mahshuwwa (cookies stuffed with nuts)

Coffee, tea, water and grape juice served throughout. 
All dishes subject to change to to cost or availability.
Gluten-free and vegetarian versions will be available. (Prior notification of allergy/dietary needs are greatly appreciated.)
Any questions or allergy concerns should be emailed to the cook.

Preliminary schedule for the day:

  • 9 am site opens
  • 10:30 am Last Court of Their Majesties Marcus and Margerite, followed by the Coronation of Timothy and Gabrielle
  • 12:00 to 1:00 lunch
  • 1:00 Lists open for heavy and fencing tournaments on the lawn (weather permitting); gaming and other diverse arts in the hall; Their Majesties Timothy and Gabrielle sit in state 
  • 4:30 First Court of Timothy & Gabrielle
  • 6:30 Feast
  • 9:00 site closes

The event Facebook page is here.

The official announcement is here.

Ædult Swim II: The Cake

11 Saturday Mar 2017

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By Baroness Katja Davidova Orlova Khazarina (Chris Adler-France).

After a long, happy, sweaty day of friendly fighting and fencing at Ædult Swim on February 18, approximately 200 SCAdians left the Milton Shoe Factory site to enjoy a meal at the nearby historic Hotel Edison in Sunbury.

Although some may have preregistered for the meal due to the lure of prime rib and post-revel camaraderie, a highlight of the evening was not on the menu nor at the bar.

It was a cake. A truly impressive cake.

It was a massive 60-inch-long, 31-inch-wide, 31-inch-tall castle of chocolate, yellow, red velvet, and strawberry cake that induced many of the attendees to gawk and snap photos before diving into their respective slices with relish. Hand-painted sugar banners representing all 20 kingdoms decorated its sides.

As a special request by His Highness Timothy of Arindale to celebrate the second Ædult Swim, THL Alianora Bronhulle and Baron Ichijo Honen created the cake. It was their largest project yet for their six-month-old bakery in Winchester, VA, Edible Elegance by Erin.

“I, personally, have been making cakes like this for almost 15 years… I will say that this is the largest and most intricate cake I’ve ever done,” Her Ladyship shared after the meal.

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The cake was comprised of 32 layers, she said, weighed over 250 pounds, served 350 slices, and contained:

  • 16 dozen eggs
  • 30 pounds of sugar
  • 60 pounds of powdered sugar
  • 14 pounds of butter
  • 20 pounds of shortening
  • 2 pounds of cocoa powder
  • 25 pounds of flour
  • 2 pounds of gelatin

How long did the cake take to bake? Fourteen hours.

The walls and towers, all of pastillage, required 10 days of drying.

Her Ladyship and His Excellency spent a whole day creating the banners, plus three more days to draw, paint the kingdom arms on them, and dry them.

Plus, driving the cake from their bakery to the hotel restaurant? Three hours.

“We love a challenge, so we would consider doing SCA-oriented desserts for any occasion. HRH Timothy asked us to do this one, suggested a castle as the starting point, and turned us loose with full creative license. He had no idea what he was getting until he walked in at the dinner.”

Her Ladyship thanked her baking crew: Sarah Piecknick, Vikki Farra, Jessica Walker and Brett Bernard. “Without them, this cake would not have been possible!”

For the past half year, the fledgling business has been selling baked goods at the local farmers markets while their bakery shop is still under construction. (A GoFundMe campaign to support the bakery is here.)

An Evening of Fine Food & Dance: Menu

27 Monday Feb 2017

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fine-danceInterested in an evening of dancing and a delectable Spanish meal this weekend?

Baroness Oddkatla Jonsdottir shares below her menu for Nithgaard’s An Evening of Fine Food & Dance, an event that runs from 4 p.m. to midnight this Saturday evening, March 4, with dance masters from around the kingdom.

See the event announcement here. The Facebook event page is here.

First Course

  • An assortment of Spanish cheeses
  • Bread & butter
  • Membrillo (quince paste) (from An Anonymous Andalusian Cookbook of the 13th Century, trans. Charles Perry)
  • Roasted red peppers, garlic & basil, marinated in olive oil
  • Clarea De Aqua (honey water) (from Libre del Coch Ruperto de Nola)

Second Course

  • Armored hen (Libre del Coch Ruperto de Nola)
  • Potatje de porrada (leek pottage) (Libre del Coch Ruperto de Nola)
  • Golden sops (Libre del Coch Ruperto de Nola)

Third Course

  • Pork Belly with French mustard and apples
  • Chickpeas and honey with pomegranate (A Drizzle of Honey)
  • Couscous

Fourth Course

  • Stuffing lamb with cheese (An Anonymous Andalusian Cookbook of the 13th Century, trans. Charles Perry)
  • Fresh [green] beans (An Anonymous Andalusian Cookbook of the 13th Century, trans. Charles Perry)
  • Macrones in almond milk with cheese (An Anonymous Andalusian Cookbook of the 13th Century, trans. Charles Perry)

Fifth Course

  • Recipe for honeyed rice (rice pudding) (An Anonymous Andalusian Cookbook of the 13th Century, trans. Charles Perry)
  • Pottage called peach (Libre del Coch Ruperto de Nola)

College of Three Ravens: Lunch Menu, Feast Recipes

18 Wednesday Jan 2017

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thescorreCollege of Three Ravens is much earlier than normal this year. Although the Thescorre schola event has been in mid-February for three decades, it will be on January 28 this year, which is in little over a week!

The lunch menu is:

beef stew
vegan soup
sliced ham
cheeses
breads (gluten-free choice) 
four different types of fresh Amish butter (cinnamon, herb, honey and plain) 
veggies
fruit and some kind of sweet (cookie or cake)

The evening’s dinner menu is:
First Course
Fresh apple cider or apple juice (plus pitchers of water)
Homemade bread with plain butter
Salad of mixed greens & herbs with dried figs, olives, oranges, & toasted almonds, served with olive oil/balsamic vinaigrette
Marinated carrots
Lamb meatballs
Cinnamon honey mustard
Walnut herb pesto
Second Course
Chicken pie (a crustless pie will be available for GF gentles on request)
Broccoli with cheese sauce
Ginger sweet potato apple casserole
Third Course
Roasted beef with au jus (courtesy of Baron Eric Grenier de Labarre)
Yorkshire-style pudding
(plain buttered rice available for gluten intolerant gentles on request)
Favas with marjoram
Minty peas
Fourth Course
Shortbread
Almond macaroons
Candied cherries
Hot chocolate with whipped cream
For questions about the lunch, please contact Lady Marguerite De Neufchasteau. For questions about the feast, please contact Baroness Katja. The feast recipes are available here.
The event announcement, current class schedule, and information for sending in reservations is on the Thescorre website here.
By Baroness Katja Davidova Orlova Khazarina (Chris Adler-France)

Mark Your Calendars for C3R in January

27 Sunday Nov 2016

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Thescorre armsGreetings and a friendly reminder that College of 3 Ravens will be here before you know it!
This year, it will be earlier than normal: January 28th.

I am class coordinator and am looking for classes and teachers.  Please contact me to schedule your class, and include “C3R” in the subject line.
Thank you,
Adelheid Grunewalderin

***

Her Avian Excellency Sadira and her Barony of Thescorre are pleased to invite you to the College of Three Ravens, which will be in held on January 28th, 2017. The College will take place at the Western Presbyterian Church, located at 101 E. Main St, Palmyra, NY 14622.

The site will open at 9 a.m. and close at 9 p.m. Those present after 9 p.m. will be welcomed as volunteer clean-up crew. Classes will begin at 10 a.m. and continue until at least 4 p.m. The site is handicapped accessible and has ample parking.

We are anticipating a variety of classes. If you have a class that you would like to teach, please contact the Chancellor of Classes, Lady Adelheid Grunewalderin otfridssister at yahoo dot com – please include“C3R” in the subject line.

Registration:

  • Adult Event Registration: $12
  • Adult Member Discount Event Registration: $7
  • Child, age 5 to 17 Event Registration: $4
  • Child, age 0 to 4 Event Registration: Free
  • Family Cap: $22 (for event registration only)

Event registration includes a sideboard lunch prepared by Lady Marguerite De Neufchasteau (Nancy Weed). For allergies and other food concerns, you may contact her at (315) 947-6968 (please no calls after 10pm) or nancyfuller1964 at yahoo dot com.

Baroness Katja Davidova Orlova Khazarina is planning a Tudor-era English dinner with the help of the Cauldron Bleu Cooks Guild. For allergies and other food concerns, contact Katja at katja at thescorre dot org. The fee for feast will be $9 for adults and $5 for children. Seating is limited and cannot be guaranteed unless reserved by 1/20/17. (Head cook’s note: Anyone who wishes to play in the kitchen, please feel free to contact me.)

The site is dry (no alcohol is permitted) No flames, open or enclosed, are allowed.

Pre-reservation for this event is always appreciated for planning both the sideboard & feast. Please send reservations to the reservationist/tollner Baroness Baroness Bronwyn nic Gregor (Wendy Sardella) 1728 Qualtrough Rd., Rochester, N.Y. 14625 (585) 264-1496. Please do not call after 9 p.m. Checks are to be made payable to SCA NY Inc – Barony of Thescorre. Please include modern name, SCAdian name and membership status for each person to be covered by your payment. Also, indicate if any are minors, and for whom feast reservations are desired. Inclusion of contact info will be invaluable in clarifications. As usual, the only good reservation is a paid reservation.

For further information or questions, please contact the autocrat: Lord Simon Caminante (James Fitch) jamesfitch3 at gmail dot com, (585) 802-2999 (voice or text, calls before 9 am will not be answered by a properly caffineated autocrat) 5315 W Henrietta Rd, Henrietta, NY 14467.

Directions: Take your best route to I-90 (the NYS Thruway), Exit 43 (Route 21). Turn left on Route 21 North. Follow Route 21 6.2 miles to Route 31. Cross Route 31 onto Church Street and turn right into the Church parking lot.