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Reading about Gotlandsdricke made me rather thirsty. Although I'm not really tooled up at the moment for doing them properly, like this amazing blog here (http://www.garshol.priv.no/blog/), I figured I'd had a few ideas for a medieval farmhouse ale.
I went for Juniper Berries for the mash, along with elderflowers to give a straw like finish that should be a hint of what a mash with Juniper Branches and straw in a RostBunn should be like. Then a Gruit mixture of Hop Flowers, Hyssop, St John's Wart, and Rose Hips. Read more about it here: Farmhouse Style Ale #1
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So, we started a Christmas Beer. We made the first step, the mash today.
Christmas Beer And over the next few days we'll start the maceration and ferment the beer. Decided that today would be a good day to do some medieval cooking on the front lawn. First recipe was a simple rolled roasted pork leg. Mounted on the spit and slowly cooked over hardwood. Second one was Badhinjan Mahshi, a 10thC sweet/sour eggplant dish. Dressed Eggplant - Badhinjan mahshi. And a very civilized lunch was had...   Roast Pork resting, slightly singed on top.  Cooked but not overcooked with slightly pink juices. Lovely smoke flavour through the meat.  Badhinjan Mahshi - 10thC Sweet and Sour Eggplant. These lovely little light and fluffy pillows of loveliness are famous all over Lochac and are exceptionally easy to make... Gluten-free and Dairy-free which makes them very handy from an Allergy perspective...
Almond Macaroons Sometimes, there are cuisines from ancient times that can surprise you with the depth of flavor, Roman cooking is one of those. And the recipes in De re coquinaria are for the most part amazing. I present two recipes that bring out the best in Pork here: Pork and Spelt Sausage and Ham and Figs in Pastry. Enjoy...
My lovely apprentice Natalia Vladimirova 'doch (Natalie Aked) did a meat-free version of a YSCY recipe called Muslim Beans. Check it out here: Muslim Beans. She also keeps her own blog over at: mongolmusings.weebly.com/  I've tidied up and republished my article on the making of Kumiss, a mongolian milk drink. I hope you enjoy torturing your friends with this one...
Kumiss - A Discussion thereof. Baron Giles Leabrook is a hoopy dude and a bit of an inspiration for me at times. And as a payback for all the help and advice he's given me over the years, I'd thought I'd make him a special treat. Giles is a gin man so I'd thought I'm make him a nice macerated gin. The original contained a little Bilberry and Elderberry - added nothing to the flavour, but turned it pink. Whoops.
Here is a not pink version: Baron Giles' Waters I was initially inspired by a friend (Baron Dimitrii Borodinskii, Mat Dolton) who liked coffee to produce a coffee liqueur. Although I found a few recipes on line, I'm meddlesome as hell and came up with my own recipe. This recipe is a few years old now but I'm thinking of putting another one on in a few days...
Which is published here: Coffee Liqueur edit: Fixed Mat's SCA name, because he gets all whiny when you spell his name wrong :P First bit of content. One thing that is close to my heart is making sure that people in the SCA with food allergies are well catered. It's a two-sided street tho.
It's important for the Kitchen staff to we well versed in how to manage Allergies for a feast. It's also important for attendees to book their allergies properly: * Clearly stating their allergies * Clearly stating serious lifestyle choices (Vegetarian, Veganism, Kosher, Halal, etc) * Not declaring food dislikes or food avoidances (avoiding gluten because a Mens/Womens health magazine told you too) Link: Feast Allergy Management in the SCA I'd love some feed back on this - it's a living article so expect it to grow and expand over time. |
AuthorBaron Drake Morgan, OL (Craig Jones) is currently the 4th Baron of St Florian de la Riviere and has a strong interest in Historical Brewing (specializing in Elizabethan England) of all types and Historical Cooking (specializing in 14thC Central and far Asian Cookery) Archives
January 2017
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