Lady Antonia Stefani
Persona:[edit | edit source]
- Late 1500's Venice, Italy
- Soap merchant in the market place
- Costuming, Cooking, Inkle weaving, embroidery, soap making
History in the SCA:[edit | edit source]
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
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[edit | edit source]
Recipes:[edit | edit source]
Pickled Mushrooms[edit | edit source]
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[edit | edit source]
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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