Pinky Out! - Rings in Period

Jewelry is a wonderful accessory for any re-enactor. It comes in many shapes and forms, and elevates any kit. I've had a small fascination with rings recently. Specifically the ones worn in the middle of the finger, commonly referred to as "first knuckle rings".

Portrait of a Lady - Filippo Lippi - 1440

I've seen quite a few examples of rings being worn this way, and admire the quirkiness and subtlety of them. It's also a current trend in mundane society. Most jewelry was used to show a sign of status and wealth. Even if it might not fit my persona exactly, I always need to up my court garb game... right? This is what I keep telling myself so I have an excuse to obtain one.

Portrait of Madalena - Raphael - 1504

A dear friend of mine is a jeweler and when I was discussing the rings with him, he perked right up and told me we could make one that very day. I didn't want anything too elaborate, but I certainly wanted something that would easily be period, and would "enhance my aesthetic".

It was a very simple process. Undoubtedly more simple than it would be for a jeweler in period to complete. I would like to do more research on how jewelry was crafted in period, later down the road. At the time, though I was just excited to have the opportunity, regardless of creative process.

My finished product!

Not to mention, the emeralds were harder to come by and a lab created option wasn't exactly available then. Nevertheless I persisted. After just a few short hours, and helpful guidance of my jeweler friend, I had a first knuckle ring of my own.

The process to make the ring itself might not have been very period, but the outcome I feel is quite apropos. It ended up being a lab created emerald in sterling silver.

I'm not particularly fond of gold, not to mention it's considerably more expensive. I'm pretty pleased with the outcome, though. I would like to try a ring with a square stone next, as I'm seeing those shapes as well. Round stones seem to be fairly less common from what I've seen. Perhaps I'll dabble in some granulation to help make my next ring stand out more. I'm hoping to get more time at the jewelers bench this year. I'm still mostly focused on food, but a little bling never hurt anyone.

Pomegranate Chicken Part 2 - The Motherdish

About a year ago, I posted a recipe for Pomegranate Chicken. Loosely based off of a recipe I had come across from Liber de Coquina, a 14th century cookbook. There is some debate on whether the book is originally from France, or Italy but currently resides in the Bibliotheque Nationale in France.

The original manuscript in Latin calls for almond milk and cinnamon. Being the pomegranate is very sweet to begin with, I decided to not channel the sweeter, creamier side of things and went a savory route. In the original recipe, it even states "However, it can be broth green with herbs. [loosely translated by Google from Latin]" which I interpreted as an option to make an herb focused broth for the chicken.

The original recipe (in Latin) is as follows:

"De romania: de romania, suffrigantur pulli cum lardo et cepis et tarantur amigdale non mondate et distemperentur cum succo granatorum acronum et dulcium.

Postea, colletur et ponatur ad bulliendum cum  pullis et cum cocleari egitetur. Et ponatur species.

Potest tamen fieri brodium uiride cum herbis."

The translation that Google provided wasn't exactly the best (other than the last line of text offering a more herbaceous alternative).

" On Romania, from Romania, suffrigantur chick with bacon and onions and terantur almond pomegranate juice with no mondate and distempered Acroria and sweets. Then, collet and set for boiling with chickens and spoonfuls of disturbance. And a kind.

However, it can be broath green with herbs."

I decided to do more digging on a possible alternate translation.

I came across a translation from Euriol of Lothian that went over their redaction of the recipe. It too included the almond milk, and cinnamon option with no mention of the alternate. Their translation did offer a clearer glimpse into how the prepare and cook the chicken, though. Euriol's recipe translation can be found here.

I hadn't found an alternate broth recipe for the chicken yet, so I decided to make my own using what I thought would be an educated guess at ingredients. Mixing a little Andalusian in with it (as per my persona) I came up with the recipe you see below. It is shown next to Euriol's for comparison.

Euriol of Lothien’s Pomegranate Chicken 1 whole chicken 1 small onion, diced 1 tbsp of olive oil ¼ tsp grains of paradise ¼ tsp ground ginger ¼ tsp cinnamon 1 c almond milk 1 c pomegranate juice Cut the chicken into 8 pieces ( 2 drumsticks, 2 wings, 2 thighs, 2 breasts) and season with salt and pepper. Heat oil in a Dutch oven or 6 quart stock pot. Brown chicken in oil, turning at least once to brown each side. Remove chicken and set aside. Add onion and sauté until translucent. Add remaining ingredients, and reduce heat to simmer. Let stew until chicken is tender and garnish with pomegranate seeds if preferred.

Lady Elvira’s Pomegranate Chicken 12 lbs of Frozen Chicken Wings 750 ml of Pomegranate Syrup 4 Sprigs of Rosemary 4 Tablespoons of Minced Garlic 2 cups of Parsley 1/2 c of Soy Sauce Bake the chicken in the oven as directed on the package. While the chicken is cooking, combine the sauce ingredients and set aside. Once the chicken is cooked, let it cool for 10-15 minutes. Place your chicken in a container of your choice (I used an aluminum pan) and add the sauce. Let it refrigerate overnight. Cook on low heat for a few hours, moving chicken regularly to get even flavor distribution. Once the chicken looks caramelized, it's ready to plate.

In the original recipe, only a cup of pomegranate juice was used, but it was for a single chicken. Being that I was using 12 pounds of chicken versus a single bird, I increased the pomegranate juice. I had also seen rosemary used in Liber de Coquina in a fish dish.

Murri (which I substituted with soy sauce) was a little bit of a stretch. I've seen it used in Andalusian cooking of course, but I haven't found definitive use in Italian cooking. Also, considering this book is either French or Italian further lessens the likelihood of murri being used. This was merely a liberty I took in relation to my persona. 

The original recipe called for onions, which I tend to avoid for allergy reasons. I used garlic instead, and added parsley to lend more herb flavor.

The chicken also doesn't sit nearly as long in the juice in the original recipe. In period, overnight marinating wouldn't have really been an option. I wanted the flavors to get into the chicken though, so I took liberties with this step. Extended cooking was a method to promote tender meats so I still utilized that to give the chicken the tender texture mentioned in the original recipe.

My interpretation is clearly more on the anachronistic side of things, but there were indeed bases built off of period recipes and methods.

Sources:

Original Text Found: http://www.staff.uni-giessen.de/gloning/tx/mul2-lib.htm

Euroil of Lothien's Translation: http://www.medievalcuisine.com/Euriol/recipe-index/romania

Food and the SCA

When I started playing in the SCA - I didn't know what I wanted to focus on (if anything). At first socializing, and spectating were my primary involvement. There's so much to do that it took awhile for me to come into my own. Eventually I fell upon a cooking adventure and it's been a love of mine ever since.

A plate from my first dayboard - April 2015

Two years ago I planned my first dayboard with the help of some friends. It was EKU in the Barony of Endewearde. It was a great learning experience, and very very scary for a first attempt. The site location had been changed with less than 24 hours notice, and the cooking space went from a large kitchen - to a nook in a hallway with 6 outlets.

That being said, we all pulled together and the event went off without a hitch. It was fun for everyone involved and at the end of the day a complete success. After that, there is very little that could scare me from cooking.

Food is love to me. It means sitting down with friends and family and enjoying time together. Eating together. Sharing an experience, and making memories. Even when I'm cooking it's a sharing experience. I get to cook with some great people. We share a passion about food and run little tastes of things we're making back and forth across a kitchen.  Or we'll discuss recipes we tried or had come across in our research. It's love, and it means something to me. It has helped mold my experience within the SCA.

The appetizers from Hafla 2017

Over the weekend I got to cook at one of my favorite events, Hafla. It's a Middle Eastern themed
event with dancing, music, and delicious food. I got to cook with my friend, Aleksei and it was a great time. We shared recipes, cooked together, and despite my accidentally biting him - I'd say we had a good time. He was feeding me lamb and I got his finger on accident... I didn't hurt him! There'll be an upcoming blog post on that soon (Hafla - not my biting Aleksei).

I've learned a lot of recipes over the years, and have met a lot of great people. I'm still amazed at what food can do for any kind of relationship. It helps close gaps that might have been there before. Sitting down with a total stranger who, like yourself has never had stuffed dates, or rabbit before. You now have that. You tried it together, and hopefully became acquaintances or friends because of it. Or maybe you went to a cookery class and met someone else on the same journey you are. It's such a great experience on so many levels, and I only plan to share the love.

Bycocket, I Think She's Got It!

Ever since I joined the SCA, I've wanted a bycocket. I especially wanted one when I found out what they were called. It's just too much fun to say!

The original pattern found on Honor before Victory

I remember seeing someone wearing it so nicely with a simple veil and a cotehardie many years ago at an event. The combination itself was enough to have me intrigued. It would be some time before I made the attempt, but always had the vision in my head.

The opportune moment came at this year's Market Day at Birka when Queen Anna issued an "Accessories" challenge for the fashion show. House Strangewayes also had a personal challenge of "Tips and Toes". This was my "excuse" to try something I always wanted to, and finally had the courage to do so.

I ended up going with a pattern found on "Honor before Victory" - another SCAdian blog showcasing a GORGEOUS bycocket made for an elevation. The pattern itself seemed simple enough so it was the one I decided to go with. I didn't use the split loop seem method as suggested in my reference, but I used the basic pattern included with it.

I decided on linen and silk in contrasting colors for my first attempt. Most of the bycockets I had seen were primarily made with wool felt, and sturdier cloth - so I used canvas as an interlining to give it more support.

The tip of linen layer needed to be trimmed later on.

I started by measuring around my head, to make sure it fit, and measuring the "height" the crest of the hat would be. Make sure you measure the width of your head, so your hat closes at the top (I have a pretty big noggin, so this is important).

Once I had those measurements I followed the diagram I had found, and tested out the fit. It was perfect. After that step was taken care of I cut out the layers of silk and linen. I ended up making the linen layer longer than the silk, since this would form the rim of the hat. I wanted to give it a little more space to make sure it'd be long enough to sew up the brim of the hat without issue.

The completed bycocket! (sans feathers)

I did initially serge the pieces together, and used a machine to construct the two pieces individually. The rest of the hat was completed by hand. Because the silk had a diamond pattern to it, I decided to use a small blanket stitch down the center of the hat, and an invisible stitch along the brim. The total amount of time I would say it took would be about 4-6 hours total.

I would definitely recommend trying your hand at one of these if you've ever wanted one. This ended up being much easier than I had originally anticipated. You don't necessarily have to do the finishing by hand, but I preferred doing that to go with the outfit overall. I think I'll try to make another one eventually, but for now I'm still very pleased with this one and how it came out.

Thanks for stopping by (cocket)!

The Path to Peerage - Part 1.5

At the end of January every year, the Barony of Stonemarche hosts "A Market Day at Birka". An event based off of the Viking trading post, welcoming all manner of SCAdian to peruse the market place and see what the East Kingdom has to offer. It is a wonderful event filled with warm hearts and cool surroundings. In my five years in the Society, I've not missed one yet.

This year, was especially important for me as I took another vital step in my "SCA Career"...

A few years ago I was approached my Maestra Imigla Venture, asking if I would like to be her student. Naturally I knew what it meant, but I didn't realize how it would start to mold my experience within the society.  Since that first question, I have tried to expand my knowledge and become more involved in the Kingdom of the East. Naturally, I have much more to learn and do - but what I have done has gotten me where I am today. 

On Saturday, I was officially made Apprentice to Maestra Venture. There was an intimate gathering of some of our beloved friends to bear witness, and I could not feel more humbled and honored. I wrote up a simple contract for the both of us and my Household Matriarch read it aloud for those in attendance. It read:

"This indenture made the 28th day of January during the reign of Brion and Anna of the East shall witness that Lady Elvira Violante Ballesteros does bind herself prentice to Maestra Imigla Venture so that she may expand her studies in cookery and other diverse arts.

During which term Elvira shall this term serve in good faith, keep her Misstress' council and the lawful commandments of same. Elvira shall not withdraw unlawfully from service nor flee for any reason until she has completed her apprenticeship. In return Imigla Venture does pledge to provide for Elvira should she be lacking in shelter, food, or clothing.

Until by agreement that these terms be ended, Elvira shall serve in good faith and all implied therein."

With this development I'm planning to really step up my game. I'm planning to teach a class or two this year, as well as cook my first feast! Dayboards have been my main source of service and study as of the last year, and this year it's time to try for bigger things. I'm also hoping to post a lot more as far as research and my studies. 

Again, thank you to those that made it to this lovely occurrence and I am deeply honored to be continuing on such a prestigious path. Thank you.

Getting Your Morels in Order...

Mushrooms have a deep history and date back over 10,000 years. Used primarily in medicine, this ingredient had played an integral part in much of ancient European, and Asian history.

They seem to experience a slight recession in Europe in the middle ages. More than likely due to the taboo of poison and treachery - they were probably avoided. Either that, or they weren't used often by nobility - so the lack of documentation may just mean they were used by common people. Thus the documentation (or lack thereof) is pretty understandable.

Whatever the cause may be, they're still a popular and tasty addition to any feast or dayboard.

Mushrooms are very affordable, and they're also a great vegetarian / gluten free friendly option. Most people seem to like mushrooms, but there are some of us (myself included) that aren't the biggest fans. Keeping that in mind, I tried to pair them with flavors more widely enjoyed.

What I came up with was a very easy, tasty, and "period" recipe that will be sure to please most anyone attending a feast or dayboard of yours.

This recipe is for one pound of mushrooms. It can be increased as needed. Depending on your dietary needs butter can be replaced with oil, but I suggest halving the amount of oil if so, and letting it sit with the herbs in it overnight for maximum flavor payoff. 

Lady Elvira's Morels

1 lb of white button mushrooms

1 stick of salted butter *

1 sprig of rosemary (stem removed)

2 Tbs of minced garlic (I use the jar stuff and also add a teaspoon or two of the oil)

1 small bunch of parsley

Salt and Pepper to taste

* - You may use unsalted butter, if that be the case - merely add salt later on.

• Remove the stalks from the mushroom caps (save the stalks for another recipe if you wish)
• Clean caps thoroughly
• Place top side down in an aluminum dish (must be high enough to catch melted butter)
• It is okay if you have to stack mushrooms on top of one another
• Place your butter, garlic, and herbs in a microwave safe dish and heat until melted
• Let this sit for 15-20 minutes 
• Once your butter has settled, gently pour the mixture over the mushrooms
• Be sure to distribute butter as evenly as possible
• Cover and refrigerate overnight

These can either be grilled, or placed in the oven. To cook in the oven, place aluminum pan in oven heated to 350 degrees. Cook for 20-30 minutes. 

When grilling - cook over  medium high heat for about 45 minutes, stirring occasionally. 

This is a very easy dish to prepare and cook. Whether it be mundane, or period - this is sure to please many a mouth. I hope you enjoy this recipe, and let me know below if you've tried it! 

PS - I'm not sorry for the mushroom pun. It's too much fun....gi. *snerk* 

Pomegranate Chicken - Sticky Sweet Anachronism

Pomegranate is a popular ingredient in medieval cooking. I have seen multiple sources for it used in sauces mainly - particularly served with fowl or pork. I personally had never used it in cooking, but came across pomegranate syrup and a lot of chicken (I'll explain) - so there really was only one option.

I was given the task to cook a small lunch for staff at the East Kingdom's Equestrian Tourney this year. With a lunch attendance projected at 20-30 people this was not a difficult meal to plan. It was expected to be hot so hydration and protein were important.

Chicken always goes over well, and it's relatively cheap so it was the primary protein I went with. I had also obtained a bottle of Pomegranate Syrup with the most basic of ingredients (sugar, water, pomegranate juice). I knew it'd be too sweet on it's own, but with a little doctoring it could be quite delicious.

Instead of finding a period recipe, I decided to just go with flavors and items that were (fairly) common. I chose to pair the syrup with murri (soy sauce), garlic, parsley, and rosemary. Albeit rosemary isn't too wildly documented to be used in food - it was used in wedding ceremonies during the middle ages. I'd like to think a curious cook might've given a taste one day and thought it a good idea to add to a dish.

The chicken before it was put in the fridge overnight.

I took chicken wings, and first baked them in a baking tray for about 45 minutes at 350 to let them cook through. While they did, I combined the components of the sauce. I did this by taste, until the pomegranate didn't feel like I'd get a toothache from eating the chicken.

I would gradually add the other ingredients a tablespoon at a time until I felt it was more palatable as a whole. It took a lot of adding tiny amounts of secondary ingredients until it was just right. Once that happened, I let the sauce sit until the chicken was done cooking.

Once the chicken was done, I let it cool for about 15 minutes, and then placed it in an aluminum baking tray (this makes for very easy reheating and clean up on event day). I then poured my sauce mixture over the chicken and let it sit overnight in the fridge.

Getting these ready during event day was simple. I merely had to put them on the camp stove burner and let them heat up. I kept them at low heat for a couple hours. This keeps them tender and again - easy peasy.

The full spread with the chicken front and center.

When they were done, they got plated and put in the "dining hall". It was a small lunch but enough to sustain the staff at the event. The menu in it's entirety was as follows:

Pomegranate Chicken
Garlic Mushrooms
Pickled Carrots
Stuffed Grape Leaves
Assorted Flavored Butters
Sliced Apples
Bread
Cheese



If you're interested in the recipe - Please see below and thank you for stopping by!


Lady Elvira's Pomegranate Chicken

12 lbs of Frozen Chicken Wings

Sauce:

750 ml of Pomegranate Syrup
4 Sprigs of Rosemary
4 Tablespoons of Minced Garlic
2 cups of Parsley
1/2 c of Soy Sauce

Bake the chicken in the oven as directed on the package.

While the chicken is cooking, combine the sauce ingredients and set aside.

Once the chicken is cooked, let it cool for 10-15 minutes.

Place your chicken in a container of your choice (I used an aluminum pan) and add the sauce.

Let it refrigerate overnight.

Cook on low heat for a few hours, moving chicken regularly to get even flavor distribution.

Once the chicken looks caramelized, it's ready to plate.

Eat and Enjoy!