Antonia Stefani: Difference between revisions
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=Persona:= | =Persona:= | ||
* Late 1500's Venice, Italy | |||
* Soap merchant in the market place | *Late 1500's Venice, Italy | ||
* Costuming, Cooking, Inkle weaving, embroidery, soap making | *Soap merchant in the market place | ||
* Armorial - http://armorial.calontir.org/Pages/AntStef.htm | *Costuming, Cooking, Inkle weaving, embroidery, soap making | ||
* OP - http://op.calontir.org/index.cgi/populace/3682 | *Armorial - http://armorial.calontir.org/Pages/AntStef.htm | ||
*OP - http://op.calontir.org/index.cgi/populace/3682 | |||
[[File:calontiri/Antonia.gif|175x202px|right]] | [[File:calontiri/Antonia.gif|175x202px|right]] | ||
=History in the SCA:= | =History in the SCA:= | ||
'''Timeline: | '''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.) | |||
'''Offices: | '''Groups and Affiliations:''' | ||
* Local Offices: Currently MOAS. Have also been Seneschal. | |||
* Regional Offices: none | *Current Group: Barony of Coer d'Ennui in Des Moines, IA | ||
* Kingdom Offices: | |||
* SCA-wide Offices: none | '''Offices:''' | ||
* Other service: I have cooked | |||
*Local Offices: Currently MOAS. Have also been Seneschal. | |||
*Regional Offices: none | |||
*Kingdom Offices: Soup kitchen | |||
*SCA-wide Offices: none | |||
*Other service: I have cooked 8 feasts for our events. | |||
=Other Information= | =Other Information= | ||
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<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. | 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. | 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. | 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. | Makes approximately 5 half-pints. | ||
==Antonia's Pickled Eggs== | ==Antonia's Pickled Eggs== | ||
* 1 dozen eggs, hard boiled and peeled | |||
* 2 T sliced onion | *1 dozen eggs, hard boiled and peeled | ||
* 1 C white vinegar | *2 T sliced onion | ||
* 1 C water | *1 C white vinegar | ||
* 1/4 C granulated sugar | *1 C water | ||
* 1/2 t salt | *1/4 C granulated sugar | ||
* 1/2 T pickling spice | *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. | 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. | ||
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abusive/slanderous content will be deleted | abusive/slanderous content will be deleted | ||
[[Category:People]] [[Category:Need Work]] [[Category:Soup Kitchen]] | [[Category:People]] | ||
[[Category:Need Work]] | |||
[[Category:Soup Kitchen]] | |||
Revision as of 18:08, 8 October 2021
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: Soup kitchen
- SCA-wide Offices: none
- Other service: I have cooked 8 feasts for our events.
Other Information
Thistlewood Manor - http://www.thistlewoodmanorsoap.com/
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.
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