Here are some fruit wines;
Here’s a brief and awkward list of things I’ve made with varying levels of detail, up to 19.4.18
Beers from tins:
ipa : coopers 1.7kg tin plus 1.5kg maltex to 24L secondary ferment w sucrose
coopers real ale: kit w 400g dextrose and 600g sucrose to 24L . secondary of honey with crushed ginger
Mocha Stout: coopers stout kit 1.8kg coopers dark ale 1.7kg, 700ml infused water w honey 1/2 cup, coffee (ground), cocoa nibs, cinnamon and black cardamom and a tiny bit of clove and pepper via coffee plunger then topped to 23L. secondary of 180g sucrose syrup boiled 10min in 1/4c cco nib and cinamon. bottled 14/4/18
saison (mangrove jack)
angry lion: dark honey ale (lion brewery dark ale tin, with 1kg dark honey as sugar)
light honey lager (cervesa kit with 1kg light honey in place of dextrose)
Chocolate Brown Ale (mangrove jack)
ginger beer (a dark beer) (Mountains)
Mangrove Jack Kit Range with sugar/dextrose/honey as experiments. I really like the plain apple, perry, and the blueberry.
Black Rock Cider
red grape wine kit
rose: kit with: 2.2 kg rose syrup, 2.5kg sucrose. 2.5 L white grape juice squeezed, wine-yeast. spices: cinnamon, clove, mace, juniper, allspice, anise, bay, leaves rosemary, black pepper, corriander seed
black currant wine
black currant wine 2
BlackCurrant Honey Wine
honey pommegranate and strawberry wine (still fermenting)
Washes for spirits:
turbo yeast and sucrose’
light wash of malt extract
dark malt wash
honey mead for distilling (still fermenting)
20L of mostly apples simmered and strained with a box of grapes in the same fashion (3 part apple 1 part grape. for distilling to brandy
honey and cinnamon
mead’ with juniper berries
sage flower vodka
honey and spice 2
coco nib snapps
foraged at CF cinamon and cardamom
oak blueberry and anise infusion
an anise herbal
Having obtained a still (1) and being enthusiastic, I have started making some distilled beverages, and have produced my first few drinks. They are;
Triple Sec: Distilled spirit from old beer and spiced wine (on site at SG Firey Nights event), with ten oranges (seville) skins, dried, for nine days. Diluted at bottling to approx 40% Alc
Limoncello: Distilled from Sugar Mash and turbo yeast. Infused a mix of lemon varities (eight total) and three large limes rind. 1/2C sugar and diluted to ~40% alc. 26/8/17
“tequila”: Distilled from Sugar Mash and turbo yeast. 10ml per liter of spirits unlimited tequila flavoring, diluted to ~40% alc
moonshine 1: Distilled from Sugar Mash and turbo yeast diluted to ~40% alc
herbal 1: sugar mash and turbo yeast. infused: two cardamom pods, cinnamon stick 1 tablespoon loose crush; two cloves, three sage leaves, one mint leaf , 1/2 table spoon lavender, two slices lemon peel. Inspired from Asbjorn’s schnapps article (2) to make something with lavender.
“aftershock”: which is allspice in spirit: sugar mash infused w tablespoon all spice and a little cinnamon 2T sugar
honey and cinnamon: sugar mash distilate w 1/4C honey and 2x allspice and a cardamon and one clove and a stick of cinamon for a week or so
“mead’ with juniper berries (3): 750ml of 40% distilate from sugar with a lot of honey and juniper and a little clove cinamon and anise
applesnapps: sugar mash distilled with a packet of mangrove jacks cider flavoring and some green food coloring
aquavit (4)with oak: leftover drinks distilled + oak whiskey chips: 10/9/17 to be entered as a whiskey at a tasting of whiskey snobs
These are for tasting at the next Christchurch event. Next up is playing with the recently acquired grown up still (5).
(4) my main resources have been Asbjorn and Luan’s recources here: http://brewers.lochac.sca.org/brewingresources
rye, pickles (jar), boiled cold eggs sliced, apple segments, salted butter
- Slice as appopriate and plate.
- 1C milk, warm
- 5C flour
- 4 Eggs
- 1/2C melted butter
- 2t Sugat
- 1t Salt
- Make paste of milk/yeast/sugar/1C flour. Sit 1hr
- Add eggs, beaten, also add melted butter
- form into dough
- let rise 4 hrs
- For the filling; use anything availible
- To cook form into small parcels and either bake or deep fry. Serve hot and crispy
Salmon, Salt, Dill, lemon. Will be pre-made. Slice and serve
Will be pre-made. Slice and serve
- vege stock cubes
- salt / pepper as needed
1. Place cookware with buckwheat over medium heat
3. Stir for 5
4. Add boiling water and salt, cover tightly, reduce heat to low, and simmer for about fifteen to twenty minutes or until buckwheat is ready (grains are tender). Drain the excess water (if not all absorbed)
5. Preheat the oven (350F), cover and cook in the oven for another 10 minutes. Use oven-safe cookware
6. Turn off the heat and leave kasha in the oven until ready to serve
lentils and skirrets (Rep w/ parship) w/ bacon
- Block streaky bacon, diced
- chicken hearts
- garlic leaves
- brown lentils
- diced onion and garlic
- skirrets (parsnip)
compostium of cabbage, chard, dill, and mushrooms
- Sliced onion
- shredded cabbage
- silver beet, shreded
- mushrooms, rough dice
- garlic vinegar
- salt / pepper
dice ingredients and layer alternately. Add a little vinegar and bake 40 mins. Mix and then serve
fried spiced onions (1000 eggs v1 p 52)
- Sliced onion
- white wine (small qty)
- vege stock as needed
chicken portions baked w/prunes
- Onion sliced
- prunes diced
- juniper berries
- bay leaves
- streaky bacon, diced
- red wine
- dill seed
cover bottom of roasting dish with dry ingredients, put chickens on top, and dust with spices, then add wine and bake, covered till done
green mustard sauce
- Mustard (dijon)
- wine, red
- olive oil
- powdered anise
- make as for a pesto. Serve.
baked apples in caramelised sugar. w/cream
- Apples, peeled and sliced
- Slice/peel apples. Scatter with sugar and cinamon, bake
- serve w/cream, hot.
This is the meal I cooked on Saturday night at CF 2017. It is not any particular time/place/documentation but more an idea on a fairly easy dinner for a lot of people.
- bone in pork shoulder, whole
- salt, pepper, oil (I just used left over oil in the pantry, and pork doesn’t really need it.
The troublesome ovens meant we had to pull and dice these a bit so they’d cook right. Turned out OK but was a bit hectic.
roast carrots and onion
- carrots whole
- oil (canola)
- red onions peeled whole
- carraway seed 1 supermarket size pack enough for meal
Diced, roasted on trays with seasoning, oil and carraway. Kept seperate for allergy reasons. transfer to serving bowls.
- coriander fresh
- parsley bunches
- massel/low allergen vege stock powder
Just couscous, simple. 1:1 ratio of water to grain and lemon, herbs and if not for dairy free people, butter. Make it in huge bain-maire tins and lids on for an hour or so then fluff and serve. Easiest bulk-starch there is, and my favourite for hot CF times and lazy cookin’.
sauce for pork
- apples green
- bread crumb
- vinegar from panty
- spices from pantry
- GLUTEN FREE BREADCRUMB
grated apple & bread sauce with a small seperate GF batch
- cream 1 part
- nutmeg powdered one packet total
- milk blue 2-4 parts
- egg (yolk)
- LIQUID honey
giant pot of happiness. Also it’s nice with a lump of chocolate at the bottom; and also we had fruit
Bean pottage for vegos
- dry white beans canelinni
- onion white diced
- carrots whole
- massel/low allergen vege stock
- rice flour, 2 tablespoon ish to thicken
soak beans night before, boil til soft then fry w veges and a little stock and thicken as needed
peas fried with (and without) bacon
- frozen peas not minted
- bacon streaky
- herbs etc from pantry left overs
cut bacon. stir fry w veges. Season. Eat.
Here is the booklet Maximilian and I made for the feast and collegia day we did. Content is mostly from ‘Take A Thousand Eggs or More’, an SCA cooks essential. It was a bit rushed to get done, and it’s a first try, and an upgrade from a printed menu page for the tables I’ve done in the past. Next up is a proper post about the recipes.
Main inspiration and font and layout stuff comes from katherine kerr; http://webcentre.co.nz/kk/bespokebook.htm
My first Wyvern Food Post! This dates way back to the Ordo Cygni (UCMRS) Lindisfarne event. Sadly I don’t have any references, but this is what I have. The feast is in the style of le menagier d’Paris, largely.
Bacons. Eggs, Pancake things (With Jam, honey etc)
Bread, Pot Cheese, Fresh and dry fruit, Soup
Vegetarian or meat soup
Fresh Fruit of one kind, and berries
Carrot and apple salad.
Roasted mutton with sauces (Cameline, and the one with red wine and berries)
Chicken and wine pie as per St Kessog feast
A lentil dish
Fishes fried in butter with green sauce
Ham in cider per St Florian Festival Campsite Style (Maude and/or Accacia?)
Meatballs of grated carrots and Mutton
Curiously shaped bread (Heather)
Equal parts butter and tasty cheese, grated together with some parsley. Mushed up with the hands.
The Leek pottage (White porray)
Take leeks, and blanch in boiling water. Next, fry in butter or lard, then add a little milk to make a kind of gravy, it should be a porridge-like consistancy, may need thickening with flour (Not cornflour), serve with well-cooked fatty bacon.
Carrot and apple Salad
Grate green apples and carrots, and toss through a vinnegarette which has some caraway in it (oil, vinegar, caraway)
For atleast six hours, boil a lot of mutton or lamb, along with good ammounts of cinnamon, ginger, pepper, salt, onions, garlic, mustard, and water etc.
Frozen (non-mint, if you can) peas, two large onions per KG peas. Chop onion fine, boil in water with peas for 10 minutes or so. Strain and puree. Serve topped with good spices (Cinnamon/Ginger/Sugar in equal parts)
- 1 cup each cider vinegar and water
- ½ tsp. cinnamon
- ¼ tsp. each of ginger, cloves, mace, grains of paradise, pepper, and salt
Combine liquids, add spices and mix thoroughly with a wire whisk. Taste for seasonings and adjust accordingly. Use immediately or refrigerate for later use.
Parsely, Mint, garlic, breadcrumbs, vinnegar, salt and pepper. Grind all together like a pesto.
For seven pies
1.5kg chicken meat
Bottle of cheap red wine
Catering size tin of pears
seven tinfoil pie dishes
Two packets of pre-rolled frozen pasty (Short savory)
For one large pie:
250g chicken meat
fat as above
Generous cup of crap red wine
One pie tin
One small tin of pears
Two sheets of pastty
Roast the chicken meat in a hot oven for about 25 minutes till golden but not dry, then boil for three hours in a pot with the wine, fruit (and included juice), spices, and top up with water.
When the meat is falling apart, take off the heat and let cool for a while.
When cool enough to touch, adjust spicing, add salt and pepper etc, then stir in eggs (We used 18 egg whites for the feast as the yolks were destined for custard, otherwise two small eggs per pie should be good) and breadcrumbs (half a cup for seven pies was enough) to thicken but not dry out the mixture. Spoon into pre-baked pie-bottoms and put fresh pastry on the the tops.
Use an egg glaze and a knob of butter and then bake for half an hour till the pastry is all cooked and it is golden
Take rice and wash it. Cook in (salted) almond or cows milk, color it with saffron, and serve.
Should be like a porridge in consistency. Kinda like rice pudding. It is acceptable to add sugar too, if desired.
By Bernard Stirling
Notes from a class of court Heraldry from Canterbury Fair 2015
By Bernard Stirling
My most recent version of my Girdle Purses class
Originally Posted 20 may 2015 by Bernard Stirling
At May Crown AS 50 I was honored to be asked to speak on behalf of the Order of the Pelican at the elevation ceremony of the 3 principals of the Order of Defence in Lochac.
An extremely important piece of history.
Our society began almost 50 years ago with a tournament for Mayday. For these long years it has been supported by three pillars -prowess, service and art, represented by 3 peerages – The Laurel, the Pelican and the Chivalry. It seems fitting therefore that we are here today at such a significant tournament, in May, to elevate the three principals in Lochac of a fourth peerage, The Order of Defence.
Rapier has played a significant role in our kingdom for many years now. It’s practitioners contribute to the richness and life of the kingdom. In every field of endeavor there are some that stand out.
Master William de Cameron, Baron Damian Greybeard and Don Caleb Adolphus have all demonstrated prowess and renown worthy of a peer of the society. But further than that – they have demonstrated the other characteristics of a peer. The order of the Pelican concerns itself with service, but there is an element of service, leadership, and teaching common to all peerages. And these three candidates demonstrate those qualities. I am pleased to say that these three men are truly my peers.