Other people’s birthdays are an excellent excuse to buy yourself chocolate -right? Read the rest of this entry »
Category Archives: Treats
In the SCA barony I am a part of we have a culinary group. It’s an unofficial group, but the people who unofficial lead it try really hard to do a themed potluck dinner nearly every month. In April the theme was the Iberian Peninsula, and a luckily it was in a location I can relatively easily get to, so I was able to attend.
(They’re rotating the locations now which is great – both for me to be able to attend a little more, but also for those with kids who would like to attend but have childcare concerns.)
I had actually gotten a little confused about the theme, and am not great with culinary research, but wanted to participate all the same. I made muhammara using blood orange olive oil from Eau Claire Oil & Vinegar Bar. I couldn’t find much about the dish, only that it was “really old” which since it was what I WANTED to make.. was good enough. (It’s more about eating interesting food with good people and learning more from them about medieval dishes for me, than treating it like an Arts & Sciences project.)
The dishes presented included (roughly top to bottom, left to right in the photo to the side):
- A potato ‘cookie’. I liked hearing about this – it was supposed to be fried but the cook decided to bake it instead, turning it from a potato dumpling kind of thing into a potato cookie. I actually ended up not liking the taste of it – but it was still neat to try.
- A soft-style of rosewater-flavoured marzipan-like sweet. The recipe suggested rosewater to counter the oils in freshly ground almonds, but the chef opted to use pre-ground almond flour, so the dish ended up softer than anticipated. I really, really liked this one – but I love the flavour of rosewater.
- Onion soup, I did have a little of this, since frequently heavily cooked onions don’t bother me like raw and near-raw ones do. I thought the broth was nice, but of course couldn’t really enjoy it like those who like onions do.
- A second attempt at the marzipan-like sweet. The chef used far less rosewater on this one, recognizing the almond oil issue with flour vs. freshly ground. This one ended up quite hard and crumbly, and of course a lot less flavoured with rosewater. I liked this one as well… but still prefer the softer, rosier one.
- Watermelon juice. Literally a juiced watermelon. This was cool and refreshing. I think it would be super yummy mixed with lime juice or served with mint!
- A pomegranate sauce served with roasted chicken. The original medieval recipe would have had the chicken served in the sauce, but the chef opted to serve them seperate so folks could control the amount of sauce.
- My red pepper dip served with store-bought pita bread. The consistency ended up similar to hummus – (maybe a little less firm) and I really liked it. I used a recipe my friend sent me, but instead of using a jar of roasted peppers I roasted my own fresh, and toasted the walnuts in it. I also used twice the walnuts and half the bread from her recipe, since I really loved the nutty flavor and thought they’d have a near-similar impact on the consistency.
- A Spanish style cheese, served with store-bought bread and preserves.
At the April Culinary Night, Noah made two variations on a medieval marzipan-like dish. I'll have a blog post about this on May 22, on #happySushiBelly. @kingdomOfAvacal . 🍭📽🍫📽🍭 #culinary #cooking #culinaryNight #sweets #marzipan #medievalcooking #medievalfood #treatYoself #YycFoodBlogger #nom #yum #calgaryfood #calgaryfoodie #YYCfood #yycFoodies #calgaryfoodblogger #Montengarde #Avacal #mysca #artsAndScience #SCA #kingdomOfAvacal #historicalReenactment #reenactorsOfInstagram #reenactorlife #medievalReenactment #videoClip #video
Making my dip
I took a few photos while making the dip and loaded them to Instagram. If you click the link you can go through the three photos, or use the arrows on the sides of the photos if your browser shows them.
Thanks to @aserenedeath 's recipe… I made #mouhammara for the potluck themed dinner I'm going to tonight. Using @evoo.yyc blood orange #evoo for the oil… yummmmm . 🌶🌰🍲🌰🌶 #roastedredpepper #pomegranate #walnut #dip #potluck #YYCfood #yycfoodies #YycFoodBlogger #happySushiBelly #nom #yum #calgaryfood #calgaryfoodblogger #CalgaryFoodies #multiplephotos
If you’re in the SCA or any other historical reenactment group, do you have a group that tries different historical recipes? Do you participate? Have any favourite recipes? Share some links with me in the comments below!
My last post wasn’t very positive I’m afraid… but in contrast, I’m back writing about Kruse’s Bakery again. I’m pretty sure this is one of my favourite bakeries in Calgary (tied for the top spot with Gluten Free/Paleo/Vegan Nourish Kitchen & Bakery, and Glamorgan Bakery) There are a few favourite things I get nearly every time I visit (The lemon strudel) and then a few things I’ll pick up now and then… but there are also new things to try too. Read the rest of this entry »
I haven’t been able to attend the medieval culinary night in Calgary for a long time, but in November I was able to attend because the location was super close compared to the usual generous hosts who live very far away (like over an hour and a half on the bus each way).
The theme was “Festive Foods” and so I thought about what dishes I associated with the holidays – that I could also find medieval recipes for. I’m not great at researching culinary – so I really just go to a few websites and pick what sounds interesting…
This post is a LONG time coming – not just in how long it took for me to finally get to Made By Marcus – but also in how long between getting there and posting this has taken!
I had tried to get down to the Made By Marcus store on 17th Avenue for a while… but then I got derailed, or put off by long lines. Finally I got there with my friend Skye (from Dyeing For It) and tried the much raved about ice cream after dinner.
Not long ago a friend posted a recipe online for Knekkebrød – Norwegian Crisp bread, a recipe link that stated that this bread was a staple of the Viking Age diet and was baked in what is now Sweden as far back as 500 CE. Now… I’m not a culinary researcher (I actually find historical culinary research really difficult) but I was heading to an SCA event, and really was keen on the idea of filling my lunch and supper bag with food that was at least KIND of authentic to my Viking Age persona.
I’ve made this dish once before – this time I made it to take to an SCA camping event where I was hoping to try to eat “Viking” food while “viking” camping… unfortunately I got sick right before the event, so ended up having to miss it… but still I enjoyed it at home!
I’ve been to a few events lately where for dessert… Fiasco Gelato single-serving gelato treats were offered for dessert. Despite the additional garbage that this creates over scoops into reusable dishes… I think this is an awesome way of getting a little ice cream/gelato fix – and love seeing them at events.
September 11 was an SCA culinary night. I haven’t been able to attend culinary night in a long time, so was excited to attend again.
The theme of the night was “Harvest Night”.
“pick recipes which highlight the varieties of produce and meat abundant at this time of year from anywhere in the world in period (pre-1650 or so!)”
Since I am not really great at culinary research, and our apple tree is producing really well this fall, I decided to harvest my tree and make some simple recipes easily available online.