Antonia Stefani: Difference between revisions
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=Recipes:= | =Recipes:= | ||
==<span style="background-color: #ffffff;">Pickled Mushrooms</span>== | ==<span style="background-color: #ffffff;">Pickled Mushrooms</span>== | ||
<span style="background-color: #ffffff;">recipe from Lady Antonia Stefani's Ukrainian grandmother | <span style="background-color: #ffffff;">recipe from Lady Antonia Stefani's Ukrainian grandmother | ||
* 3 lb small whole mushrooms | * 3 lb small whole mushrooms | ||
* 2 1/2 cups white vinegar | * 2 1/2 cups white vinegar | ||
* 1 3/4 cups water | * 1 3/4 cups water | ||
* 3 TBS canning and pickling salt | * 3 TBS canning and pickling salt | ||
* 1/3 cup chopped onion | * 1/3 cup chopped onion | ||
* 2 1/2 tablespoons whole black peppercorns | * 2 1/2 tablespoons whole black peppercorns | ||
* 5 cloves garlic | * 5 cloves garlic | ||
Trims stems ends of mushrooms and wash in cool running water. Drain.</span> | Trims stems ends of mushrooms and wash in cool running water. Drain.</span> | ||
In a large pot, combine the vinegar, water and salt. Heat, | In a large pot, combine the vinegar, water and salt. Heat, stirring to dissolve the salt. Add mushrooms. Heat to boiling; reduce heat and simmer mushrooms in brine for 10 minutes, until tender.</span> | ||
Pack mushrooms into sterilized half pint jars. To each jar, add 1 TBS onion, 1/2 tsp peppercorns and one clove garlic. Fill jars with hot brine, leaving 1/2 inch headspace. Remove air bubbles using a non-metal spatula. Wipe rims of jars and adjust lids. Process for 20 minutes in a boiling water bath.</span> | Pack mushrooms into sterilized half pint jars. To each jar, add 1 TBS onion, 1/2 tsp peppercorns and one clove garlic. Fill jars with hot brine, leaving 1/2 inch headspace. Remove air bubbles using a non-metal spatula. Wipe rims of jars and adjust lids. Process for 20 minutes in a boiling water bath.</span> | ||
Makes approximately 5 half-pints.</span> | Makes approximately 5 half-pints.</span> | ||
==Antonia's Pickled Eggs | ==Antonia's Pickled Eggs== | ||
* 1 dozen eggs, hard boiled and peeled | * 1 dozen eggs, hard boiled and peeled | ||
* 2 T sliced onion | * 2 T sliced onion | ||
* 1 C white vinegar | * 1 C white vinegar | ||
* 1 C water</span> | * 1 C water</span> | ||
* 1/4 C granulated sugar | * 1/4 C granulated sugar | ||
* 1/2 t salt | * 1/2 t salt | ||
* 1/2 T pickling spice | * 1/2 T pickling spice | ||
Put the pickling spices in a Tea ball or muslin tied with string and place in saucepan with vinegar, sugar,water and salt. Bring to a boil and remove spices. Layer eggs and onion in a 1 quart jar and pour brine on top leaving 1/4 inch headspace. Cap and refrigerate until using. Best made 1-2 weeks before serving, keep refrigerated for several months. | Put the pickling spices in a Tea ball or muslin tied with string and place in saucepan with vinegar, sugar,water and salt. Bring to a boil and remove spices. Layer eggs and onion in a 1 quart jar and pour brine on top leaving 1/4 inch headspace. Cap and refrigerate until using. Best made 1-2 weeks before serving, keep refrigerated for several months. | ||
=Rat out a Friend= | =Rat out a Friend= | ||
Revision as of 06:37, 17 May 2020
Lady Antonia Stefani
Persona:
- Late 1500's Venice, Italy
- Soap merchant in the market place
- Costuming, Cooking, Inkle weaving, embroidery, soap making
- Armorial - http://armorial.calontir.org/Pages/AntStef.htm
- OP - http://op.calontir.org/index.cgi/populace/3682
History in the SCA:
Timeline:
- I joined the SCA in 2003. My first event was Snowflake and the Seven Boars.
- Significant events since then (competitions, championships, tourneys, first event, etc.)
Groups and Affiliations:
- Current Group: Barony of Coer d'Ennui in Des Moines, IA
Offices:
- Local Offices: Currently MOAS. Have also been Seneschal.
- Regional Offices: none
- Kingdom Offices: none
- SCA-wide Offices: none
- Other service: I have cooked 7 feasts for our events.
Other Information
Heraldshill: www.heraldshill.org Heraldshill
Recipes:
Pickled Mushrooms
recipe from Lady Antonia Stefani's Ukrainian grandmother
- 3 lb small whole mushrooms
- 2 1/2 cups white vinegar
- 1 3/4 cups water
- 3 TBS canning and pickling salt
- 1/3 cup chopped onion
- 2 1/2 tablespoons whole black peppercorns
- 5 cloves garlic
Trims stems ends of mushrooms and wash in cool running water. Drain. In a large pot, combine the vinegar, water and salt. Heat, stirring to dissolve the salt. Add mushrooms. Heat to boiling; reduce heat and simmer mushrooms in brine for 10 minutes, until tender. Pack mushrooms into sterilized half pint jars. To each jar, add 1 TBS onion, 1/2 tsp peppercorns and one clove garlic. Fill jars with hot brine, leaving 1/2 inch headspace. Remove air bubbles using a non-metal spatula. Wipe rims of jars and adjust lids. Process for 20 minutes in a boiling water bath. Makes approximately 5 half-pints.
Antonia's Pickled Eggs
- 1 dozen eggs, hard boiled and peeled
- 2 T sliced onion
- 1 C white vinegar
- 1 C water
- 1/4 C granulated sugar
- 1/2 t salt
- 1/2 T pickling spice
Put the pickling spices in a Tea ball or muslin tied with string and place in saucepan with vinegar, sugar,water and salt. Bring to a boil and remove spices. Layer eggs and onion in a 1 quart jar and pour brine on top leaving 1/4 inch headspace. Cap and refrigerate until using. Best made 1-2 weeks before serving, keep refrigerated for several months.
Rat out a Friend
where your friends can add accomplishments and comments about things you're too modest to share, abusive/slanderous content will be deleted