Monthly Archives: October 2016

An Evening in the Solar, Nov. 2016

At our next Arts & Sciences social gathering, Lady Alienor Salton (i.e., me) will be teaching a class on hemstitching, as learned from Mistress Genoveva von Lübeck at Pennsic University this summer, following her fabulous handout.

We will be making small linen handkerchiefs, using evenweave and silk thread. The resulting product will be both beautiful and useful.

handkerchief

handkerchief_corner

Dinner will be lasagne. Salad, bread or wine would be useful contributions, should you feel so moved.

Please RSVP (email seneschal@whytwhey.eastkingdom.org or comment here) so I can prepare enough kits.

We will meet on the third Thursday, November 17th, at 7pm, in the usual place.

Please bring your songbook! You can print a new one for yourself here.

Feast for Whyt Whey Solar, October 2016

Original redactions are found here: Iron Age Recipes. I made some changes — for one, the butter allotted to the oatcakes seemed woefully insufficient.

Oatcakes:

500g McCanns steel cut oats
250g spelt grains
1 stick butter
1 tablespoon sea salt
~1 cup water

Process oats & spelt until flour-like in consistency, with some graininess left for texture. Stir in salt. Pastry cut in butter until cornmeal-like-texture. Stir in water to make a stiff dough. Form flat cakes, cook on griddle until done. Cool. Serve with Irish cheddar. Yield: approx. 30.

Pork & barley stew:

2lbs. stew pork
6 colored carrots, chopped
1 box shredded red cabbage
2 scallions, chopped
~2 tbsp fresh thyme leaves
~2 tbsp fresh parsley
3 bayleaves
~15 juniper berries, crushed
olive oil (or animal dripping)
2 bottles mead
~2 tbsp honey
1 cup pearl barley

Marinate pork overnight in mead, thyme, parsley, bay, juniper berries. Remove pork from marinade, strain out herbs & berries. In a dutch oven, heat up olive oil, brown pork, carrots, scallions, cabbage. Add marinade mead, honey, pearl barley. Simmer for 2.5 hours, partly covered & then fully covered, until tender.

Bean fritters:

3.5 oz. chopped, roasted, hazelnuts
1 box chopped rainbow chard
2 tablespoons horseradish
1 can black-eyed peas
2 cans fava beans
1 egg
~3 tablespoons salt
~1/2 cup bread flour
~1.5 sticks butter

Sauté hazelnuts & chard in butter until wilted. Move to bowl. Mix in peas, beans & horseradish. Beat in 1 egg, salt to taste, then enough bread flour to form a soft dough. Form into sausage link shapes (cylinders about 5 inches long). Fry in plenty of butter until done / browned. Yield: about 16.

Fruit in cream:

6 oz. blackberries
4.5 oz. blueberries
3.5 oz. hazelnuts, chopped
~1 cup heavy cream
honey
mint

Mix berries & nuts. Pour over cream. Drizzle with honey. Top with mint.