Research Papers for Playing With Fire

Playing with fire graphicOne of the competitions at Playing With Fire will be for research papers “directly related to food (recipes, techniques, etc.)”

I know that everyone is busy thinking about Queen’s Prize Tournament; well, you can certainly enter your QPT entry at Playing With Fire as well!

I will be traveling the first two weeks of September, but send your entries by email to rex.deaver@gmail.com by September 16th, and include “Playing With Fire” in the subject line.

A&S Competitions – Playing With Fire: A Medieval Outdoor Cooking Workshop

Baronial Arts and Science Competition

Playing With Fire: A Medieval Outdoor Cooking Workshop


Playing with fire graphicA hands-on exploration of cooking outdoors in a period manner

 

Join us at the Vertigo site for an early autumn weekend of outdoor cooking. Instructors from near and far will attend, including the folks from Æthelmearc’s mobile Medieval Food Lab.

YMCA Camp Marvin Hillyard
9501 SE Hillyard Rd, Easton, Missouri 64443
(site is discreetly wet)

Site opens Friday, September 29 at 5 pm and  closes Sunday, October 1 at noon.

Registration:
Adult Event Registration $15
Adult Member Discount Registration $10
Youth (10-17) $5
Children 9 and under free (no family cap)
Make checks payable to “SCA, Inc. – Barony of Forgotten Sea”

The website is up: https://sites.google.com/site/playingwithfireevent/
There’s also a Facebook page. https://www.facebook.com/events/1578020872489036/

NO FIREWOOD may be brought to the event. Firewood will be provided for classes. Charcoal is allowed.

There will be demonstrations, classes and three A&S competitions are planned. See the website for all the details.

Feast will be a potluck of the day’s creations. Afterwards Calontir just might sing.

Classes scheduled so far include:

Fire tending – Pot cooking – Making and using a portable Roman stove – Bread baking without an oven – Cooking in crockery over coals – Large animal cooking – Fish and fowl cleaning – Cheese making – How to identify temperatures without a thermometer – Period spices – Hearth cooking – Cooking large fowl over an open flame – Food safety

Camping: There is room for tents near the main building as well as a limited number of bunks available for rent for $10 each (10 bunks per cabin). Bunks reservations must be pre-paid. Send checks (made out to SCA, Inc. – Barony of Forgotten Sea) to Event Steward.

Eight motels are within a 15-minute drive.

Directions: Take your best route to I-29 just south of St. Joseph, MO. At Exit 44 take US 169 South. Approximately 5 miles later, turn left onto Hillard Rd. SE. Camp entrance is ½ mile down road on the left.

Event Stewards: Master Mathurin Kerbusso (Rex Deaver, 9201 Mastin St., Overland Park, KS 66212 913-909-0397) and Lady Ayisha bint Asad (Alyssa Crawford), cooking_eventsteward@bfs-kc.org.

Download (PDF, 286KB)

Online Course Available: “A History of Royal Food and Feasting”

Future Learn, the University of Reading and Historic Royal Palaces are offering a free online course, A History of Royal Food and Feasting.

This course is intended to explore the changing tastes of English royal palaces, through the lens of five different monarchs:

  • Henry VIII at Hampton Court Palace
  • Elizabeth I at the Tower of London
  • George I at Hampton Court Palace
  • George III at Kew Palace
  • Victoria at Kensington Palace

More than just a survey, the course is designed to have you explore recipes, learn to evaluate and redact recipes, get insights into each of the monarch and get a behind-the-scenes look at each of these historic palaces.

The course lasts five weeks, about three hours per week. For more information, go to the course website:

A History of Royal Food and Feasting – University of Reading

Unable to play video. Please enable JavaScript or consider upgrading your browser. Did you know that Henry VIII ordered the first apricot trees to be planted in England because he couldn’t get enough of them? Or that chocolate was first introduced to England by Charles II to compete with the French court?

Sources for the Beginning Medieval Cook: Recommendations from the Calontir Cook’s Guild

I recently asked the Calontir Cook’s Guild for recommended sources for beginning Medieval cooks. I received a large number of recommendations, both web sites and books, and they are listed below.

The web sites and most of the books include both the original and redacted recipes. According to Ms. Aline, redacted recipes have been worked out and put into a familiar, modern form. For cooks that are new to Medieval cooking, the original recipes can be quite daunting as they don’t give measures, temperatures or cooking times. They are more like reminders, or short notes, than modern cookbook recipes.  Reading through the original recipes and cooking the redactions offers both consistency and experience with the flavor profiles of Period foods. This basic foundation will be helpful when the cook later attempts their own redactions.

(UPDATE) Thanks to Ms. Aline Swynbroke. Tanaka Ujimori, Bronwen ferch Lloid, and Cathus the Curious for their contributions to this list.

Web sites:

 


Books with original and redacted recipes:

 


Books with original recipes only:

 

 

 

Cooks Symposium Cancelled

From the Calonlist:


Unto Calontir, Greetings!

As one of the event stewards for the Cooks’ Symposium schedule for April 25-26th,  I regret to inform you that the leadership of the Guild is cancelling this event.

The current stewards took over for someone who was moving out of Kingdom, and have encountered logistical difficulties with site acquisition that make it untenable at this time for us to move forward.  We feel it is in the best interest of the Guild to focus the group’s time and attention on Lilies activities for this year, and to reset and look at planning for a Symposium in 2017.  We appreciate the offers of help we received, particularly from prospective teachers, and we hope you will consider sharing your classes with the Kingdom and our guests at Lilies.  Thank you for bearing with us, and we look forward to bringing you a terrific Symposium in 2017!

Sincerely,

Aline Swynbroke

Twelfth Night Feast Information

From the Calonlist:


Please join the Barony of the Lonely Tower for their Rus 12th Night Feast on Saturday, January 3, 2015 at Mount Michael Benedictine School in Elkhorn, NE.

Because of space limitations, we only have 80 spots available for feast. Get your reservation requests in early!

Here is our menu:

1st Course
Shchi / Cabbage Soup
Pyroshki s Govyadinoy (Belyashi) / Pastry with Meat Filling
Pyroshki s Morkov’yu / Pastry with Carrot Filling

2nd Course
Kurnik / Chicken Pie
Vatroushki / Cheese Pie
Gribi Zjariniye / Mushrooms Fried in Butter
Soleniye Ogurtzi / Cucumber Pickles

3rd Course
Boujenina s Hrienom / Ham Cooked in Beer with Horseradish Sauce
Chornee klebph s Tvorag / Black Bread with Farmer’s Cheese
Vzbityye Repa / Creamed Turnips
Marinovanaya Svekla / Marinated Beets

4th Course
Sirniki so smetanoy i buziny zapovednikov / Cottage Cheese Cakes w/ Sour Cream and Elderberry Preserves
Marinovanaya Yabloki i Grushi / Fruit (Apples and Pears) Preserved in Syrup

Beverages
Yablochnyy Sok/ Apple Juice
Sbiten / Spiced Honey Drink
Voda / Water

Recipes and Reservations for the 12th Night Feast are available at:
https://sites.google.com/site/2015twelfthnightfeast/

Correction: Information Summary for Gryphon’s Fest 2014: The Noble Beasts of Calontir

The feast info in the info summary posted today was incorrect. The correct feast information was posted a few days ago (http://falconbanner.com/2014/09/10/gryphons-fest-feast-information/)

To recap the correct information:


Sur La Table:  Bread, Butter, “Puddleford Persimmon Chutney,” Assorted small pasties (beef, mushroom, pork)

1st course:  “Small game birds” with 2 sauces (one fruit, one rosewater), a “Tart of Greens”
2nd course:  Venison, Frumenty (a grain dish, similar to oatmeal, but with savory spices), Peas
3rd course:  Roast pork, Compote of apples and walnuts, Stuffed tubes (fried cheese)
Dessert: “Slices” (a pastry of figs, almonds, and raisins), Candied Orange Peel, and “Tart de Pommes” (apple pie)As previously mentioned, there will be an “off board” option, for anyone interested. The off-board will be all the dishes that are NOT specifically “meat.”  (The idea, here, is to bring your own meat-of-choice.  We will provide a place for the cooking of said meat.  We will then provide all the side dishes, drinks, and desserts…all this, for the lowlow price of $5.  Limit of 20 off-board tickets.)

Vegan alternatives can, and will *cheerfully* be, made available, on request (in advance, please!  I’m not asking for a paid pre-registration, just let me know, so that I can plan for the vegan substitutes I will need to buy).

I would be very grateful if anyone who is interested in either the “off board” option, or the vegan option, would please let me know, some time before Thursday, 9/25 (since that’s when I’ll be doing the bulk of my shopping).

Thanks, much.
Fiondel
Feast Steward, Gryphon’s Fest