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Monthly Archives: November 2009

Sugar Swans

During the medieval era, the English court feasted with four courses. Between each course, a subtlety was presented to the guests. These subtleties, also called sotelties, were sculptural centerpieces made using sugar, marzipan, wax, or some other more orthodox material. [1] Subtleties were not always edible, as they might be composed of wax or plaster. Subtleties were elaborate sugar sculptures. They may have been constructed by molded or poured sugar, formed sugar around a base using sugar paste or carved from blocks of sugar.[2] The theme for these subtleties offered entertainment and conversation between the four courses.

Full documentation located here.

 
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Posted by on November 23, 2009 in Cooking, Projects, Sugar, Yule

 

Yule feast documentation

This documentation covers the Event Steward’s Challenge, course descriptions, and menu design for each dish. Deviations due to ingredients or preparation have been documented with each dish. Not all dishes have a “period recipe/redaction”, as many dishes that use common techniques (broiling,baking, boiling) and ingredients would not have been written down.12 Recipes have been scaled down to a standard portion (serves 4-6) rather than feast sized. This will allow people to recreate recipes at home on a non-commercial scale.

Documentation here for Bhakail Yule.

 
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Posted by on November 10, 2009 in Cooking, Yule

 

Course recipes

Here are the full recipes for courses 1-3. These are the recipes only, not the full documentation.

Course 1
Course 2
Course 3

 
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Posted by on November 1, 2009 in Cooking, Recipes, Yule

 

Turkie

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.

turkie4

Larding a turkey, or “put into it good store of butter “. Turkey is a very lean meat. Larding the meat adds an additional layer of moisture. Separate the skin (but do not remove) between the breast and the turkey. Add compound butter in this area, and rub over the whole breast. Smooth skin back over the buttered breast.
Larding

 
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Posted by on November 1, 2009 in Cooking, Recipes, Yule

 

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Beef pasties

This pasty is made in 4 parts, meat, sauce, pastry and then putting them together. This allows for things to be made in batches independently from each other. It is done for efficiency, as the filling can be frozen ahead of time, and thawed prior to use. Pastry dough while able to be frozen, has a harder time recovering from the thawing process and is better when made a day or so prior to usage. Full recipe here.

Pies

 
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Posted by on November 1, 2009 in Cooking, Recipes, Yule