Antonia Stefani: Difference between revisions
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='''Lady Antonia Stefani'''= | |||
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* Soap merchant in the market place | * Soap merchant in the market place | ||
* Costuming, Cooking, Inkle weaving, embroidery, soap making | * Costuming, Cooking, Inkle weaving, embroidery, soap making | ||
* | * 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: | |||
* 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= | =Other Information= | ||
Heraldshill: [[ | Heraldshill: [[www.heraldshill.org Heraldshill]] | ||
=Recipes:= | =Recipes:= | ||
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<span style="background-color: #ffffff;">recipe from Lady Antonia Stefani's Ukrainian grandmother</span> | <span style="background-color: #ffffff;">recipe from Lady Antonia Stefani's Ukrainian grandmother</span> | ||
* 3 lb small whole mushrooms</span> | |||
* 2 1/2 cups white vinegar</span> | |||
* 1 3/4 cups water</span> | |||
* 3 TBS canning and pickling salt</span> | |||
* 1/3 cup chopped onion</span> | |||
* 2 1/2 tablespoons whole black peppercorns</span> | |||
* 5 cloves garlic</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, striing to dissovle 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> | |||
Makes approximately 5 half-pints.</span> | |||
== | ==Antonia's Pickled Eggs</span>== | ||
* 1 dozen eggs, hard boiled and peeled</span> | |||
* 2 T sliced onion</span> | |||
* 1 C white vinegar</span> | |||
* 1 C water</span> | |||
* 1/4 C granulated sugar</span> | |||
* 1/2 t salt</span> | |||
* 1/2 T pickling spice</span> | |||
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.</span> | |||
=Rat out a Friend= | =Rat out a Friend= | ||
Revision as of 14:19, 12 January 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, striing to dissovle 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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