[Sca-cooks] Pennsic Cookin'
Euriol of Lothian
euriol at yahoo.com
Sun Aug 22 19:58:27 PDT 2010
There were two nights I did cooking, but not for encampment. One night I grilled
meats for the Kingdom Party (AEthelmearc), they were simply seasoned with salt &
pepper. I had intended to make a couple of sauces to accompany the meats.
However, even though my hand was out of a cast by then... the heat a Pennsic
this year just killed me and those sauces were not made. That did not seem to
deter anyone from eating the meat though... it was all devoured. I also must
give credit where credit is due. My youngest son did most of the actual grilling
as I supervised.
The second was a dinner for the landed Barons & Baronesses of AEthelmearc. This
is known as the Seven Pearls Dinner. I did a condensed version of a feast I did
the previous year which was cooked in a simple (but modern) field kitchen. I had
a "party" grill, which runs on 2 - 20 gallon propane tank and has a huge cooking
area, and a two burner coleman stove. The recipes were inspired by late period
Spanish recipes. The menu was:
Appetizers (served at a side table while the Barons & Baronesses were
Pickles & Olives
Pastries of Fine Sugar
Bread & Butter
Main Course (served seated)
Grilled Tuna with Orange Herb Sauce
Grilled Steak with Garlic Cheese spread
Dessert (served seated)
Fresh Berries & Melons
I was lucky to have a sizeable budget for this feast (donations that were raised
privately for this purpose). I had planned to cook for 14 (The landed Barons &
Baronesses) plus my staff (8). I was told to keep it simple, so I went and
splurged on a couple of the ingredients. The steak was New York Strip Steak and
the Tuna was Sashimi grade Yellow-fin tuna. The meats were simply seasoned with
salt & pepper before being placed on the grill.
Again, to give credit where credit is due. I did very little of the actual
cooking, due to the difficulties I had coping with the heat. My staff just told
me to sit down and supervise, which I did without argument (or at least not too
much argument). I also kept the remainder of the wine bought for the Onion
Pottage for the staff, and when the cooking was done we all enjoyed a glass.
Considering the heat at this Pennsic, this menu appeared to go over rather well.
In camp one morning I did make apple fritters from a late period Italian source.
Those were made from applesauce that was left over from the previous nights meal
that was also made from fresh apples. I do not know what recipe was used for the
----- Original Message ----
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Sun, August 22, 2010 7:08:54 PM
Subject: [Sca-cooks] Pennsic Cookin'
So what did people cook at Pennsic or enjoy foodwise at the War this year?
I've been away but
I haven't seen any posts that talked about food at the War.
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