Antonia Stefani: Difference between revisions
Jump to navigation
Jump to search
No edit summary |
No edit summary |
||
| (8 intermediate revisions by 2 users not shown) | |||
| Line 1: | Line 1: | ||
[[File:AntoniaStefaniNew.gif|thumb|Or, a thistle proper and on a chief vert three bees Or.]] | |||
[[File:DSCN0169.jpg|170x137px|right]] | [[File:DSCN0169.jpg|170x137px|right]] | ||
='''HE Antonia Stefani'''= | |||
=Persona:= | =Persona:= | ||
[[File: | *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 | |||
[[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.) | *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. | |||
* Local Offices: Currently MOAS. Have also been Seneschal. | *Regional Offices: none | ||
* Regional Offices: none | *Kingdom Offices: Soup kitchen | ||
* Kingdom Offices: | *SCA-wide Offices: none | ||
* SCA-wide Offices: none | *Other service: I have cooked 8 feasts for our events. | ||
* Other service: I have cooked | |||
=Other Information= | =Other Information= | ||
Thistlewood Manor - http://www.thistlewoodmanorsoap.com/ | |||
Heraldshill: [[www.heraldshill.org Heraldshill]] | Heraldshill: [[www.heraldshill.org Heraldshill]] | ||
=Recipes:= | =Recipes:= | ||
==<span style="background-color: #ffffff;">Pickled Mushrooms</span>== | ==<span style="background-color: #ffffff;">Pickled Mushrooms</span>== | ||
<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 | |||
*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. | |||
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 | |||
* 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 | ||
* 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. | ||
=Rat out a Friend= | =Rat out a Friend= | ||
| Line 63: | Line 71: | ||
abusive/slanderous content will be deleted | abusive/slanderous content will be deleted | ||
[[Category:People]] [[Category:Need Work]] | [[Category:People]] | ||
[[Category:Need Work]] | |||
[[Category:Soup Kitchen]] | |||
Latest revision as of 17:54, 15 January 2022
HE Antonia Stefani[edit | edit source]
Persona:[edit | edit source]
- 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:[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: Soup kitchen
- SCA-wide Offices: none
- Other service: I have cooked 8 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. 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.
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