Within the Culinary Group, I’m known for my apple-based recipes. Sola (who was a beloved member of the group until she moved away) and her son call me “the apple lady.” I’m not really sure when it became a thing, but for the first six months or so of our Read more…
The recipe is from one of my go-to cook books Le Menagier de Paris as translated by Janet Hinson: TO MAKE A TART, take four handfuls of beet-leaves, two handfuls of parsley, one handful of chervil, a bit of turnip-top and two handfuls of spinach, and clean them and wash Read more…
As part of the TUA feast, we were given the opportunity to make a gluten-free dessert for those in the populace who couldn’t enjoy the apple strudel that Mistress Joan from Borealis made. Ása decided to go with a recipe for pears poached in red wine. This is a classic Read more…
For our Spring Grand TUA (The University of Avacal) feast, we decided to serve a trio of butters to go with the fresh-baked bread provided by the Borealis Culinary Guild. I’m not really sure what the period accuracy is of serving flavored butters with bread; however, it’s an absolute SCA Read more…
A few months ago, the event steward for Spring Grand TUA (The University of Avacal) approached us about getting together with the Borealis Culinary Guild to make a meal for the event. Happily, the Borealis Guild agreed to work with us. We set about designing a menu which would appeal Read more…
May 9th’s Culinary Night was a little smaller than we’ve been used to in recent months – the season really starts to kick off in May in Avacal, and stretches right through to September. Most of our members were either gearing up for camping or trying to catch up with Read more…
The theme of February’s culinary night was the noble pygge – everything had to either be made from pork, look like pork, or go well with pork. We got a huge variety of dishes, from authentically cured bacon (very different than our modern fatty streaky bacon!) to a marzipan pig’s Read more…
