Alysten's Blog

Archive for October 2011

Water horse- completed

Posted by: Alysten on: October 23, 2011

The water horse has been completed. There were a lot of new techniques used in project construction.  With the exception of a few wood screws to keep the base together, everything used in the project were materials that could have been found pre 17th century. Documentation: Documentation Water Horse Front view: Back view:

Water horse- Hurry up and wait

Posted by: Alysten on: October 18, 2011

I’ve said it before and I’ll say it again… Sugar is a lesson in hurry up and wait.   Currently the legs are on and the hair is on and I am in the holding pattern of waiting for things to dry/set.  This is the last step before I get a final coat of black paint [...]

Heraldic cote- HRM Gregor von Heisler

Posted by: Alysten on: October 17, 2011

I will be starting a new rapier armor project for HRM Gregor von Heisler.  This will be another heraldic English cote. Cote: Hood:

Water horse- sugar progress

Posted by: Alysten on: October 12, 2011

I have finally started to make some progress with the actual sugar sculpting.  The weather has been problematic.  But I have pictures. You can clearly see how the sugar builds up the over all structure from the base armature of wire and paper mache. Stage 1: Adding the tail color Stage 2:Scaling the fish part [...]

Water horse- Armature, in progress

Posted by: Alysten on: October 9, 2011

The armature for the water horse has been completed. The horse itself is wire and paper mache.  The paper mache was allowed to dry for a complete week, prior to being sealed with glair. A “box” needed to be constructed to create the rest of the river structure.  Channels have been added to support the [...]

What’s with all the menus?

Posted by: Alysten on: October 8, 2011

I realized that while I’ve been posting recipes, I forgot to post the actual event feast menus.  Please enjoy.

Menu- Runnymede Dinner 2011

Posted by: Alysten on: October 8, 2011

Course 1 Watermelon salad Crudite Bacon wrapped pork bites Bread with cheeses and butter Course 2 Lamb w/green sauce Chicken w/mustard sauce Summer vegetables Cheese risotto Course 3 Grilled fruit Arme ritter w/cherry sauce

Menu- Mudthaw 2011

Posted by: Alysten on: October 8, 2011

1st Course Spring Sallad Crudité (sliced cold veggies) Charcuiterie (sliced cold meats) Cheese and bread Potage of colle-floure (roasted cauliflower soup) 2nd Course Roysted beif Baked Pyes (chicken) Ryse of flessh (almond saffron rice) Tourte (vegetables, cheese tart) Asparagus Wortes(spinach) 3rd Course Daryoles- (strawberries custard) Sops- (eggs, berry)

Menu- Yule 2009

Posted by: Alysten on: October 8, 2011

Course 1 Cheese: brie, blue, goat, boursin goat cheese Charcuterie: ham, cold chicken Sliced tart apples Salad- cabbage, radish, endive, leek w/pomegranate vinegarette Above the salt: Salad w/lobster, lobster goat cheese (unless someone does something here, this will be my chef showcase, otherwise) Course 2 Roasted meat Roast pork Beef pot pie Brussel sprouts Above [...]

Menu- Yule 2010

Posted by: Alysten on: October 8, 2011

Course 1: Salad (carrot, radish, cucumber, dried cherry, vinaigrette) Charcuiterie (cold ham, chicken, geese or turkey, sausage) Cheese with fruit (spanish cheese, probably apples or pears) Toasted cheese and bread Course 2: Otherways [to bake a pig] (stuffed pork in pastry) Makerouns (cheesey noodles) Buttered Colle-floure (with citrus sauce) Roasted meat (deer, beef) Course 3: [...]



  • opusanglicanum: there is a c15th version, and the latest example (the one I used) was from richard dolby cook's dictionary of 1832, quoted in elizabeht ayrtons englis
  • Alysten: I've done several galentines that require that level of boning. But I haven't done one of those types of subtleties yet. I am hoping to attempt one w
  • opusanglicanum: havae you tried the seventeenth century thing where you bone out a whole chicken (that bits tricky as you have to bone it complete from the inside, in

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