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The Onyx Oven's Baronial Banquet

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The Onyx Oven's Baronial Banquet Volume 30, Special Issue 2 NOVEMBER 2018/ AS LIII The Onyx Oven’s Baronial Banquet NEWSLETTER OF THE BARONY OF SHATTERED CRYSTAL P a g e 1 T h e S h a r d s C u r i a C a l l Their Crystalline Excellencies Seneschal Daimyō Kurro Ookami Baronessa Petrona De Manciano Lady Ástríðr Árnarðóttír [email protected] [email protected] [email protected] (618)-910-7130 Pursuivant (a.k.a. Herald) Exchequer Master Avery Austringer I N S I D E Lady Cellah niTighearnaigh [email protected] T H I S [email protected] Chatelain ISSUE: Deputy Chatelain and Gold Key Master Avery Austringer Vacant [email protected] Demo Coordinator BREAD 4 Knight’s Marshal Mistress Alphia Biraz-Pars Baron Gavin MacFergus (see Equestrian Marshal) [email protected] POTTAGES & Deputy Knight Marshal 5 Archery Marshal Master Avery Austringer SOUPS Master Bubba Godgodson [email protected] Equestrian Marshal Rapier Marshal Mistress Alphia Biras-Parz FISH & FOWL 10 Lord Bartelmeu le Wis [email protected] [email protected] Thrown Weapons Marshal Youth Marshal Vacant Lady Brigid MacCauley [email protected] MEATS 16 Minister of Arts & Sciences Chronicler Lady Muirgheal O’Seannaig Tiarna Cináed Ulric, Amhranai tan Briongloid [email protected] [email protected] SIDES & (618)-722-1339 20 VEGETABLES Web Minister Minister of Youth “Dafydd ap Llewellyn” Baroness Caroline de Mercier [email protected] [email protected] DESSERTS 28 Master William BEVERAGES 36 Blackfox Award Winner, Best Special Edition, OTHER ITEMS 39 A.S. LI (51) Volume 30, Special Issue 2 P a g e 2 M i s s i v e s V e r b a ing us of winter’s approach, what L e g i s else would we prefer to do at a celebration but sit down with some nice hot, hearty meals, or This is the November 2018 special issue of The take a few slugs from some pip- ing hot drinks? Thus this special Shards: The Onyx Oven’s Baro- edition of The Shards will be a nial Banquet, a publication of collective reprint of past & pre- the Barony of Shattered Crystal of the Society for Creative sent recipes that have either appeared in The Shards or at our Anachronism, Inc. (SCA, Inc.). Chronicler event tables. The Shards is edited by and available from Jonathan Thorn, I hope you enjoy this spe- Welcome to another spe- 6120 Leo Dr. Belleville, Il. cial issue, and more over I hope 62223. It is not a corporate pub- cial edition of The Shards. As you enjoy the recipes printed noted at the beginning of the lication of SCA, Inc., and does here. The out of period poet, not delineate SCA, Inc. policies. Anno Societatis year, it marks Robert Frost, in his poem titled, Copyright © 2018 Society for the thirtieth year of our group “Mending Wall”, says that “Good being a Barony. We’ve already Creative Anachronism, Inc. For fences make good neighbors” information on reprinting photo- read tidbits of history, trivia, and but I think “goode plates & tank- time lines, so now it is time to graphs, articles, or artwork from ards, with goode food & drink, this publication, please contact celebrate. Fitting to do so now makes goode humor, and thus as the official proclamation of us the Chronicler, who will assist goode friends.” I sincerely hope you in contacting the original being a Barony and the investing to sit with you at some time over creator of the piece. Please re- of our first Baron & Baroness a good meal to share stories, was done in November, as well spect the legal rights of our con- songs, or even just the average tributors. as November in period being a praising or bemoaning of every time of great feasting and being day life. No matter how dramatic thankful—the last of the crops or plain, your life enriches mine, being brought in from the fields, and thus you are something wor- orchards, and gardens, as well thy to celebrate and share time. as the butchering and preserving Sláinte mhaith! of livestock for meat, ending with a celebration on November 11th, Tiarna Cináed Martinmas. And, of course, with frost beginning to coat the world during the evening and remind- Ulric P a g e 3 T h e S h a r d s Ye Grande Cooks One will see the following names attached to the redacted, translated, or just simply used recipes throughout this special edition. We thank them for their contributions both to the original printing in ear- lier editions of The Shards and to those items served at feasts or pot lucks and presented specifically for this special issue. Mistress Alphia Biraz-pars Banbharun Briana Morgan of the Valley Brianna, The Black Swan Lady Cainneachan Vaire Mistress Caroline de Mercier Tiarna Cináed Ulric, Amhranai tan Briongloid Lady Dorcas the Lost Lady Helena Smart (Baroness Rabiah’s Mother) The Honorable Lady Mwynwen Ysginidd Acknowledgements Cover art “Berengaria & Mortimer”, Russian Bowls page 4, Japanese eating page 7, line of mush- rooms page 9 & 25, Chickens page 11, Geese page 12, puffins page 13, herb line page 22 & 33, Dinner party page 23, pears page 29, lemon platter page 31, wassail bowl page 37, fox & geese page 40, are from Cináed Ulric. Officer badge art is provided by the Middle Kingdom’s Midrealm Image Library, who’s statement is: “Feel free to download any of these images for use in your own pages. ...” Horizontal and Vertical dividers and woodcut on page 8 are from the web page Goode Cookery, and their page on Medieval Woodcuts Clip Art collection from the 15-16th centuries. Their permission-use statement is: “Those who wish to reduce or alter these images for their own use are welcome to do so.” The wood prints of “Interior of a Kitchen,” page 24, from the book “Calendarium Romanum” pub- lished in 1518 and “Cooking Scene,” page 32, from Hans Bugkmair, - early 1500’s, are in the public do- main. All recipes provided by the gentles who are listed in the descriptions underneath them. All Creative Work, Photography, and Model release forms for every article, photo, or artistic graphic are on file with the Chronicler. Volume 30, Special Issue 2 P a g e 4 B r e a d STRAWBERRY BREAD Baroness Madeleine Grevais de Bellbois submitted this recipe in Vol. XII #8 of The Shards. INGREDIENTS: 3 Eggs (beaten) 1 Cup Oil 2 Cups Sugar 3 Cups Flour 1 tsp Baking Soda 1 tsp salt 1 tsp Vanilla 1/4 tsp Baking Powder 2 Cups Mashed Strawberries METHOD: Combine eggs, oil, vanilla, and sugar, Blend Strawberries, then add to mixture. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Gradually blend the strawberry mix- ture in with the dry ingredients. Grease 2 loaf pans. Divide the batter between the two pans. Bake at 325° F for 1 hour. STRUAN MICHEIL or MICHAELMAS BANNOCKS A bannock is a round, flat bread loaf, typically unleavened, associated with Scotland and northern England, but there are some recipes out of Wales and Ireland as well. This bread also comes off more like a fruit cake as some recipes will still include almost every known fruit into them. This particular one was used when celebrating St. Michael’s Day, Michaelmas as told to us in the September 2016 edition of The Shards by Cináed Ulric. INGREDIENTS: 1 Cup Barley flour 1 Cup Wheat flour 1/2 Cup Rolled Oats 4 tsp. Yeast 1 Cup White Sugar 1/2 to 1 Cup Blackberries 3 oz Candied Orange Peel 1 1/2 Cup Buttermilk 1 tbsp. Cinnamon 1 tbsp. Ground Cloves 1 tbsp. Nutmeg 1 tbsp. Coarse Ground Salt (I use sea salt myself) INSTRUCTIONS: In a large bowl sift together the flours, sugar (save one pinch), salt, and all spices, making sure they are thoroughly mixed together. Next mix in the oats, candied peel, and blackberries. In a separate bowl, activate the yeast in some warm water and a pinch of sugar, once foamy mix into the dry mixture, and then slowly add the buttermilk, mixing by hand until mixture forms a ball. Next, turn the dough out onto a well floured board. Knead about 50 or 60 times re-flouring as needed. Then decide whether one is making a large loaf, two medium loaves, or split the dough into 4-5 small, rounded balls which are flat- tened into a small round flat cakes about 3/4 inch thick. The medium or large sized loaves should be scored on top with a cross. Bake at 400 degrees Fahrenheit in a gas oven for 20- 25 minutes or 375 de- grees Fahrenheit Electric oven for 40-45 minutes. Or if you wish, leave out the yeast, which was how they were originally cooked, make the smaller loaves, and fry/cook the bread on a griddle. P a g e 5 T h e S h a r d s Pottages & Soups IRISH BACON & MUSHROOM STEW As Cináed Ulric loved to make Cream of Wild Mushroom Soup, when he came upon a recipe for Irish Bacon & Mushroom Stew from EMVARG, UCD School of Archaeology's Early Medieval and Viking Age Research Group, from Dublin, Ireland, who had done a little medieval feast recreated of their own, he had to give the recipe a try. This was what he finish with as he explored the school’s findings and presented it in the March 2017 issue of The Shards. INGREDIENTS: 6 Mushrooms sliced (Chicken of the Woods, Morels, Oyster) 1 medium Onion diced 3 Irish Back Bacon Steaks (more like ham or thick Canadian bacon) 2 Cups of cream 1 tbsp Flour 3 1/3 Tbsp Irish Butter (this is butter made from the more cultured or soured cream of grass fed cattle.
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