Antonia Stefani

Lady Antonia Stefani

Persona:

• Late 1500's Venice, Italy
• Soap merchant in the market place
• Costuming, Cooking, Inkle weaving, embroidery, soap making
• http://armorial.calontir.org/Pages/AntStef.htm

File:Calontiri/Antonia.gif

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.) http://op.calontir.org/index.cgi/populace/3682

• 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

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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