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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.
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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. Eggplant Manta is one of my favorite Mongol dishes to make. It's tasty, easy to make, with no strange ingredients. It's a bit hard to scale up for SCA events (because of the scarcity of large steamers) but it's possible I guess to cook eggplant and stuffing separately and then bring them together.
Welcome to the Jolly Duke Tavern's Blog.
We have a lot of historical articles and recipes here and there. We'll slowly start putting them onto our blog. Stay tuned folks. |
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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