SC -Asian cuisine

[Elaine Koogler]

Yes, I'd love to have it...thanks so much.  We're doing an Eastern European
event next fall, and the cook is turning earth and heaven to find recipes!

Kiri

Jeanne Schweiger wrote:

> Greetings from Casamira Jawjalny, O.L.
> from Loch Salann, Artemisia
>
> At this weekend's Artemisian A&S competition I entered Polish  Black
> Soup - Czarnina -  made with blood.  The Loch Salann Cook's Guild was
> given the "opportunity" to slaughter 3 geese, and I saved the blood just
> to make Czarnina.
>
> I had eaten Czarnina as a kid, but didn't ever think I'd make it.  The
> recipe I have is the family recipe from 1895.  I didn't find an original
> recipe.  It wasn't in any of my resources, although in "Food and Drink in
> Medieval Poland - Rediscovering a Cuisine of the Past"
> Maria Dembinska refers to it as being made in period.
>
> If anyone wants the recipe, I'll send it privately.
>
> I also want to let you know that Constance de la Rose did an outstanding
> job and deserved to be Artemisian A&S Champion.  Mst. Maire didn't
> mention the Pynade - Medieval Candy.  Constance took 5 different medieval
> recipes, and made several batches, trying out different recipes and
> measurements.
>
> She acquired the raw, unprocessed honey from a local bee keeper and
> processed it herself, ground the ginger root from what she had grown,
> hand ground all of the spices and hand shelled all of the pine (pinion)
> nuts before blanching to remove the skin.
>
> The display was even more impressive.  For this entry, Constance
> submitted 7 different flavors of Pynade.  The judge's samples were on
> labeled silver plates.  She also had 7 baskets filled with samples
> wrapped in paper (sanitary reasons) in baskets for the populace.
> [Leftovers were given to the Crown to use as gifts.]
> There were napkin rings made from Pynade stuffed with meat to show that
> this candy had other uses.
> There was a 24" x 15" heraldic display of the Artemisian Arms made from
> Pynade and Marzipan.
>
> It has been my joy to watch this talented lady grow in the 3 years I've
> known her.  And I'm proud to have her as my apprentice.   I just hope I
> can keep up with her!
>
> Casamira
>
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