Editing Antonia Stefani
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=Persona:= | =Persona:= | ||
* Late 1500's Venice, Italy | |||
*Late 1500's Venice, Italy | * 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 | ||
*Armorial - http://armorial.calontir.org/Pages/AntStef.htm | * OP - http://op.calontir.org/index.cgi/populace/3682 | ||
*OP - http://op.calontir.org/index.cgi/populace/3682 | |||
[[File:Ant-Stef-Old.gif|thumb|Old Device]] | [[File:Ant-Stef-Old.gif|thumb|Old Device]] | ||
=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.) | |||
'''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 | |||
'''Offices: | * SCA-wide Offices: none | ||
* Other service: I have cooked 7 feasts for our events. | |||
*Local Offices: Currently MOAS. Have also been Seneschal. | |||
*Regional Offices: none | |||
*Kingdom Offices: | |||
*SCA-wide Offices: none | |||
*Other service: I have cooked | |||
=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.</span> | ||
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.</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. | 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. | Makes approximately 5 half-pints.</span> | ||
==Antonia's Pickled Eggs== | ==Antonia's Pickled Eggs== | ||
* 1 dozen eggs, hard boiled and peeled | |||
*1 dozen eggs, hard boiled and peeled | * 2 T sliced onion | ||
*2 T sliced onion | * 1 C white vinegar | ||
*1 C white vinegar | * 1 C water</span> | ||
*1 C water | * 1/4 C granulated sugar | ||
*1/4 C granulated sugar | * 1/2 t salt | ||
*1/2 t salt | * 1/2 T pickling spice | ||
*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:People]] [[Category:Need Work]] [[Category:Soup Kitchen]] | ||
[[Category:Need Work]] | |||
[[Category:Soup Kitchen]] | |||