Day: January 19, 2016

Leihen Helvetia! 2013 Feast Menu

Helvetia 2013 Feast Menu

First Remove
Breads
Flour, butter, oats, cranberries

Flavored butters
Butter, parsley, sage – Butter, honey

Soft Cheese
Milk, chives, onion, lemon juice, salt, pepper

Second Remove
Stuffed eggs
Egg, sage, salt, pepper, saffron, butter, honey, vinegar

Cabbage salad
Red cabbage, onion, apple, honey, red wine vinegar, cloves

Apple tart
Apple, brie, black walnuts, nutmeg, cloves, brown sugar, brandy, flour, egg

Third Remove
Chicken with onion and bacon
Chicken, onion, bacon, garlic, salt, pepper, olive oil

Pork
Pork, white wine, chicken broth, apple juice, raisins, gluten-free soy sauce,
ginger, salt, pepper, corn starch

Genovese tart
Spinach, milk, olive oil, salt, pepper, flour, egg

Applesauce
Apple, sugar, white wine, cinnamon, ginger

Fourth Remove
Blackstone Mountain cakes
Anise extract, almond, almond extract, flour, egg, milk, cream cheese, powdered sugar
Raspberries, apples, caramel, cream, honey

Gluten-free cupcakes
Aniseed, anise extract, almond, almond extract, gluten-free cake mix, egg, milk, cream cheese, powdered sugar

Strauben Recipe

As published in Æthelmearc’s unofficial companion to the Æstel, the Æstel Æxtra:

Recipe: Strauben
by Lady Astridr Vigaskegg

Strauben in the German equivalent of funnel cake. It was recorded in 1553 by a lady named Sabina Welserin in her cookbook, Das Kochbuch der Sabina Welserin. It is served with snow (whipped cream) and fruit preserves.

86 If you would bake a good fried Strauben

Then bring water to a boil and pour it on the flour, stir it together well, beat eggs into it and salt it, take a small Strauben funnel, which should have a hole as wide as a finger, and let the batter run through and fry the Strauben. The batter should be warm.

Modern Recipe:

1/2 tsp salt
2 tsp baking powder
3 2/3 c all-purpose flour
3 eggs
1/4 c white sugar
2 c milk

Mix salt, baking powder, and half the flour, then set aside.

Cream eggs, sugar, and milk. Add dry mix and beat until smooth. Add flour until desired consistency is reached. Remember, this has to run through a funnel!

Heat the oil to about 375*F, and pour in batter through funnel. Fry until golden brown, and use tongs (and maybe a spatula) to flip the cake. Drain on paper towels, then serve.

Rabbit and Apple Quiche Recipe

As published in BMDL’s newsletter, The Althing:

Rabbit and Apple Quiche
by Lady Astridr Vigaskegg

When I cooked this for my feast at White Hart XV, I used one whole rabbit that had been boiled in herbs, then deboned, to cover 12 quiches. I can tell you that there wasn’t much rabbit in each quiche, so however much you want to add to one pie is up to your discretion.

Pie crust
Rabbit meat, pre-cooked
1 apple
1 onion
2 Tbsp olive oil
White wine
Sugar
1/2 cup milk
1/2 cup heavy cream
3 large eggs
Salt
Pepper

Preheat oven to 350*F. Prepare your pie crust. (Frozen, homemade.. however you choose!) Pull apart your rabbit meat and set it aside. Peel, core, and dice the apple and the onion. Use the oil to sautee the apple and onion, and add a dusting of sugar and a splash of white wine. Cook until apples and onions are soft, then add the rabbit meat. Add another small splash of wine and let cook for about 5 minutes, or just long enough to let the flavors start to mingle. Remove from heat and pour into the pie tin. Beat the eggs into the milk and cream, along with salt and pepper to taste, then pour into the pie tin. Bake for 30-35 min, until crust is golden brown and center of quiche is set. Let cool before serving.

Venison in a Sauce Recipe

As published in the Barony of Blackstone Mountain’s newsletter, The Banner, and BMDL’s newsletter, The Althing:

Venison in a Sauce
by Lady Astridr Vigaskegg

While doing my research for the feast at Leihen Helvetia, I fell in love with this particular recipe from Das Kochbuch der Sabina Welserin. I was able to bring about ~10 gallons of venison (thanks, Dad!) to the feast, and I prepared this dish with no instructions aside from the original recipe itself. I’ve done my best to transcribe the process into approximate measurements, as “shake a handful or so of ____ over the large pan of ~4.5 gallons of venison until it looks decent” really doesn’t help anyone reading this. My two bits of advice for this are: 1.) To get as much blood out of the venison as possible, brine it once or twice in the water/vinegar solution. 2.) Play around with the spices before you add it to the venison, if you’re uncertain. As long as you keep the spices balanced, there’s no wrong way to make this, so have fun with it!

Das Kochbuch der Sabina Welserin, 1553
7 To make a sauce in which to put a haunch of venison

Lard it well and roast it and make a good sauce for it. Take Reinfal and stir cherry syrup into it, and fry Lebkuchen in fat and chop good sweet apples, almonds, cloves, cinnamon sticks, ginger, currants, pepper and raisins and let it all cook together. When you want to serve it, then pour the sauce over it. It is also for marinating a boar’s head. Then cook it in two parts water and one third vinegar. The head of a pig is also made in this manner.

Modern Recipe:
Venison
Apple cider vinegar
Water
1 c white wine
1/3 c cherry (or berry) juice concentrate
1/2 c apple cider vinegar
1 c water
2 large apples (or pears), sliced
5 whole cloves
3 small cinnamon sticks
1/4 tsp pepper
1 tsp ground ginger
1/2 c almond slivers
1/2 c currants (or dried cranberries)
1/2 c raisins
2 T butter
Lebkuchen crumbs*

Brine venison in a 1 part-salt water and 1 part-apple cider vinegar mixture for about an hour. Rinse the meat, then set into your roasting pan. Combine the wine, syrup concentrate, and vinegar with your spices and apples and pour over the venison. Cover and bake at 325*F for about 2 1/2 – 3 hours. Fry the Lebkuchen in butter, add to the sauce and drippings to thicken it.

*Note: Lebkuchen cookies are a type of gingerbread cookie made with cinnamon, cloves, cardamom, and ginger.

Leihen Helvetia! 2012 Feast Menu

Preparing the menu for the inaugural Leihen Helvetia! event, set in the Swiss-German town of Helvetia, WV, was my first introduction to Das Kochbuch der Sabina Welserin (1553). This was also my first completely period feast, and it derived mostly from that cookbook. I was beyond excited to find that funnel cake was period, and I think those who attended were pretty happy about it as well.

Helvetia 2012 Feast Menu

First Remove:
Cheese pasties
Mushroom pasties
Cheese & cranberry pasties
Beef & barley soup

Second Remove:
Roasted chicken with onions, pears, bacon
Venison in a sauce
Genovese tart
Applesauce

Third Remove:
Strauben
Snow
Fruit preserves

White Hart XV Feast Menu

White Hart XV in 2012 marked the first full year I’d been in the SCA, and I found myself heading up the kitchens with an event themed for 16th Catalonia. Talk about intimidating. I only knew enough of a lot of things to be dangerous in regards to research, budgeting, menu planning, etc., and worrying about different food allergies was almost overwhelming. Lord Bressal Macculloch was my guide for this journey, and he encouraged me that, since I couldn’t find enough recipes for a period menu I’d be comfortable with cooking, to just go with the theme and have fun. So, with the input from many others, I did.

White Hart XV Feast Menu

First Remove:
Bread, cheese, meats
Salad
Rabbit and apple quiche
Mushroom and leek quiche
Rabbit and leek quiche
Bouillabaisse
Pea soup

Second Remove:
Roasted chicken
Romesco sauce
Peas and onions
Vegetarian paella
Fish-only paella
Paella (everything)

Third Remove:
Unsweetened custard with figs and a honey sauce
Aztec drinking chocolate
Cinnamon chocolates

 

15th Century German Cross-Stitch Script

Shortly after I took an interest in cross-stitch last year, I of course began to wonder if I could find medieval examples of it. It didn’t take long to find those answers, and the West Kingdom Needleworkers Guild was a great place to get started. I’m planning a simple introduction class to share what I’ve learned, but for now I’ll just share the script I charted from a 15th cent German piece. (This is really nothing spectacular, but I couldn’t find it anywhere else and figured someone else might be able to use it too. 🙂 )

I charted this in MS Paint, with “Gridlines” selected under the “View” tab (in the Windows 7 version). Each pixel, or square, represents 1 stitch. I can make this available in other colors upon request. The three letters in the dashed-line box (j, v, w) were not part of the alphabet at that time, so I created these letters based on the other letters in the extant piece.

 

medalphabet01

apparelofanamice