Antonia Stefani

From Calontiri Wiki
Jump to: navigation, search
DSCN0169.jpg

Lady Antonia Stefani[edit | edit source]

Persona:[edit | edit source]

History in the SCA:[edit | edit source]

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[edit | edit source]

Thistlewood Manor - http://www.thistlewoodmanorsoap.com/

Heraldshill: www.heraldshill.org Heraldshill

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, 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> Makes approximately 5 half-pints.</span>

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</span>
  • 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[edit | edit source]

where your friends can add accomplishments and comments about things you're too modest to share, abusive/slanderous content will be deleted