Posted by: Alysten on: April 3, 2012
I am working on collecting my data bits for feast creation for River Wars. I know I want to do a 3 course, English dinner from the late 16th century.At this time, the only thing set is the 3rd course of Marchepanes, white gingerbread and boiled custard. I am working with some local artisans to [...]
Posted by: Alysten on: March 26, 2012
I am trying to expand beyond “sugar” with subtleties. Too many people do not understand the non-edible versions of the term. It’s been a while since I’ve done something structural and edible, that was not sugar. For our Mudthaw event, I created a Spanish Peacock bread subtlety. The bread is a basic Manchet recipe that [...]
Posted by: Alysten on: February 9, 2012
I recently purchased some loaf sugar. The purveyor is doing the refining herself. She has several different sizes. I have been experimenting with making powdered sugar, gum paste and tonight I used it to make Manus Christi confections. Boiling the sugar is a very different experience compared to using modern granulated sugar. It was more [...]
Posted by: Alysten on: December 8, 2010
I usually post the good things, successful things and what I think are neato things. But every once in a while, I need to post about the epic failures. And this is one of those posts. Food safety rule #1: You have a 4 hour window to get food to the safe zone before bad things(bacteria) [...]
Posted by: Alysten on: December 1, 2009
I have a schedule for the prep and food for Yule. Many people have done a ton of prep work to get us to the point where we are now. If not for freezers, and doing stuff ahead of time, this list would be a lot more labor intensive. We should have a nice day [...]
Posted by: Alysten on: November 1, 2009
Turkey is “traditionally” a new world food, and therefore usually not served at most SCA feasts. However turkeys were domesticated in Europe in the early 1520s and, by 1558 was becoming popular at banquets in England and throughout Europe. Recipe here. Larding a turkey, or “put into it good store of butter “. Turkey is [...]
Posted by: Alysten on: September 25, 2009
Documentation and recipe for Paella has been completed. This was a labor of research.
Posted by: Alysten on: September 20, 2009
Spices and their use in the medieval kitchen- Hands on class of period spices. What do they smell like, what properties will they impart to your food, whole vs ground and how to buy/use whole spices. Spice Class Outline
Posted by: Alysten on: September 20, 2009
Documentation for potaje llamado persicate.
Posted by: Alysten on: August 23, 2009
Tonight was the first foray into the wonderful world of period chocolate. It started with 91% chocolate from South America and ended with 4 happy women. 16th century drinking chocolate is thick, spicy, and decadent indulgence. Armed with research about the drink, spice variations and type of chocolate used,. I set about experimentation. The chocolate [...]
