Caerthe's Cooks Guild

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Caerthe's Cooks Guild

2004 in review

Caerthe's cooks guild is designed to further the art and science of cooking in the Barony of Caerthe (Denver, CO.) Usually one meeting per month is facilitated by Mistress Katherine Holford, the guild head. Meetings are based around a topic, always include discussion, often there is a hands-on activity, sometimes hand-outs are available, and we always share food. Garb is preferred, but not required. Experience is not necessary.
Newcomers are ALWAYS WELCOME!

E-mail may be sent to Mistress Gwen Cat at: grasse@mscd.edu
see GwenCat's Kochbuch here.

To Caerthe's Homepage Links to past years of Cooks Guild activities
2003...2002...2001... 2000 ... 1999...

.Previous months topics below To Outlands' Homepage

Friday, December 17, 2004 Cookies and Caroling was FUN. While we never actually to go making cookies, we did munch wonderful food (including a trial run of the Brawn of Pork that will be a mainstay at Caerthen 12th night lunch.) There was MUCH singing, joyful laughter and friendship. Hope to see you at 12th night, at the WAR practice and more in 2005.

Saturday, November 6, 2004
The Cooks Guild pulled together to provideLunch at the Caerthen A&S/Crown Tourney. The plan was to feed 100 but I am quite certain a larger number of gentles was able to partake. THANKS to everyone for their hard work. Catriona, William Petheram, Richenda, Bruyere, Kate, Julianna & GwenCat. (Gwen Cat's Note: I only shopped and provided some recipes, having taken on the feast for this event ^^ ~.)
The full menu and recipes:

CAERTHEN ARTS & SCIENCES COMPETITION.
AND CROWN TOURNEY
GERMAN HARVEST LUNCH

Prepared by the Caerthen Cooks Guild

Smoked Turkey
Bread
Soft Herbed Cheese and Hard Cheese
Apples and Carrots
as well as:

SMOKEY EGGS
from Mistress Richenza's
Recipe Booklet from a Kingdom Arts & Sciences Collegium in St. Golias

12 hard cooked eggs, peeled
1 cup water
6 Tbl soy sauce
4 Tbl liquid smoke
2 tsp sugar

Place eggs in ajar. Mix and heat the remaining ingredients until sugar is dissolved. Pour over eggs and refrigerate at least two days before serving. Drain eggs before serving.

PICKLED EGGS
Mistress GwenCat

12 hard boiled eggs, peeled
1 can beets, sliced (save liquid)
1/4 onion, sliced into rings or slivers
1 cups cider vinegar
1 cup beet liquid (add water if needed)
1/4 cup sugar
1/2 tsp kosher salt
2 tsp pickling spice, tied in cheesecloth

Empty all ingredients except eggs into a small saucepan. Boil for one minute. Cool to room temperature. Pour the beet mixture over the eggs and marinate at least three days in the refrigerator. Stir occasionally or you will get polka dot eggs.

PEA SOUP FROM RUMPOLDT
Redacted by Mistress GwenCat

1 lb. dry green peas
1/2 large onion, diced
Marjoram, lots
1/2 large carrot, diced
Saffron, if desired
Water

Combine, cover and cook until peas are tender. Season with salt and pepper, puree most of the soup, but leave a few cups whole for added texture. Top with:

1/2 large onion, sliced or diced
1 Tbl oil (or butter if preferred)

Sautee onion in butter until REALLY brown. [We added the saffron to the oil at this stage for maximum impact.] Add to soup after pureeing, and stir in.

BEEF AND BARLEY SOUP
Compiled from Rumpoldt's Barley Porridge and Mst. Kate's favorite barley soups,
most especially Mistress GwenCat's version

Barley Porridge with Pepper From Marx Rumpoldt (translated by Mistress GwenCat)
Barley, well boiled in beef broth and not too thick but thin and tasty. Take a leg of mutton that is roasted brown and tender and when you serve it on a bowl, pour the barley porridge over it and add ground pepper, then the barley and leg of mutton will both turn nicely brown. You may make the barley sour or not, it will be good and tasty (either way). This is not costly, but troublesome.

1 lb. round steak, cubed (or more)
1 lb barley groats (about 2 cups)
1 lb baby carrots
1 large onion, chopped
1 bay leaf
Salt and pepper
12 cups beef stock and water
(Mst. Gwen adds Worcestershire Sauce and parsnips or other vegetables to hers)

Cube the beef and brown (makes a nice, rich stock). Add carrots, onion, barley, beef stock, season with bay leaf, pepper (lots of pepper!) and salt. Simmer for a couple of hours, till the beef and carrots are tender.

SOFT CHEESE SEASONED WITH HERBS
Mistress Katherine Holford

1 gallon extra creamy milk
1 pint half & half
White Pepper
Salt (we used Celtic Sea Salt)
1 tsp vegetable rennet
Fresh herbs, inc. parsley, chives, sage, thyme
Stir rennet into warmed milk and cream and let sit over night until it curds. Drain curds for a day or two. Add salt and pepper, and mix well. Add fresh, chopped herbs to taste and refrigerate.

Saturday, October 2, 2004
Caerthes Cooks Guild enjoyed an enlightening (and wallet lightening) excursion through the Cherry Creek Tattered Cover, then proceeded to Bombay Clay Oven for a delicious and filling Indian Buffet Lunch. Among the topics discussed were a request for Cooks Guild to provide the lunch at Crown Tournament: The Next Generation.

September 24, 2004
We enjoyed the lovely warm night by sitting on pillows on the lawn, watching the moon shyly peek through the fluffy summer clouds. Food as usual was yummy and plentiful. There were many gentles in Kimono but also some travelers from far off lands.

August 22, 2004
Several lovely lunches were presented at Caerthe Champions, but only one could win. The beautiful Japanese tea set, kindly donated by Baroness Judith de Beaumont, was won by Mistress Arwen and Lady Gwentlianna. Perhaps Mistress Arwen would have a picture of the winning entry? A big thank you to everyone who participated by entering or judging.

< Chicken with salted lemons and other delicacies

>
His Excellency and a harem of cooks and dancers

July 23, 2004
Wow, another incredible meeting for Caerthes Cooks Guild. We drew 19 gentle who cooked, grilled, ate, and danced the night away. Special thank you's to Their Excellencies of Caerthe who joined us (and brought a delicious nut cake) and to the dancers and drummers who travled down from Scola Metallorum. I think everyone had a wonderful evening. The food included kebabs, lamb pie, meatballs, chicken with olives and lemons, mishmishia, feta, olives, fresh fruits, gingersnaps and much more.

Saturday, June 26, 2004
What a wet, wild and wonderful time we had at Caerthe Holiday.
Cooks Guild created an amazing Japanese Bento box type lunch. We offered willow leaf, wisteria, inari and more sushi, onigiri, senbai, sashimi, kamaboko, char sui bao, edamame, miso chicken, shoyu simmered shitake, pickled lotus, quail egg 'sakura', takuan, gari, and sweet bean gongs and sakura wagashi for dessert and the biggest hit of the cool rainy event ocha - HOT tea. William and Catriona participated and Juliana, Bruyere, Mariko-sama and Kita-hime dressed the part in kimono and provided lacquerware and chopsticks to all tasters. Apparently we were not the only ones who thought our food rocked, Cooks Guild received the prize for 'Best Picnic' and also the 'Barons Choice' award. Way to go!

< Judges sampling the Cooks Guild Bento Lunch

Cooks Guild members showing their nihongo spirits >

SATURDAY April 24, 2004
We had a fun shopping trip to a great Indian market called India Bazaar located at 12200 E Cornell Ave, a rather disappointing Mexican market 2 doors down from them, then (since Samurai Sushi was not open for lunch on the weekend) we had a delicious Indian Buffet lunch at a restaurant on the corner of Oneida and Leetsdale (across the street from 6879 Leetsdale which is Marhaba Market - we did NOT stop there,), and as a bonus, across the parking lot we found M&I International Market an amazing Russian market with sausages, smoked meats and fish, as well as fresh fruit, dried things, canned goods, pickles, and tons of candy. There is also a Russian bakery in the stripcenter, but we were too full and loaded down with goodies to try them out. Perhaps next trip?
Thanks to Lord Petheram for driving, to Mistress Kate for planning it, and all who were able to come along.

March 7, 2004
This meeting at ChinaJade restaurant was well attended and filled with good food and very good discussion. Among many topics we discussed participation in a planned Guild Fair to happen early this summer (perhaps a hands on display of spices and something to make and taste too.) Also, Baroness Judith de Beaumont donated a lovley tea set and cooks guild agreed to sponsor a contest at some future event with that as the prize. There was also interest in supporting His Majesty Hoegaartens request for cooking classes for the children where they could make it and EAT IT! Thanks to everyone who came, ate, discussed, and enjoyed themselves.

February 8, 2004
With the able assistance of Mistress Arwen, Lord Petheram, M'lady Bruyere, M'lady Juliana, Mistress Gwen Cat and Mistress Kate, the Guild created approximately 12 lbs of beef sausages that were sent off to Estrella War. At the Baronial Potluck on Saturday night they were heated and served to a very appreciative crowd of Caerthans. Many thanks, from the populace and their Excellencies, to everyone who helped out.

January 5, 2004
Since there were many wonderful meats and breads leftover from the 12th night feast Cooks guild supplemented with Apple cider and some sweets as well as a dish of the new Mistress Gwen Cats 400 year old Rumpolt shrimp.

Last updated 2/05

	To Caerthe's Homepage	Links to past years of Cooks Guild activities 2003...2002...2001... 2000 ... 1999...
.Previous months topics below	To Outlands' Homepage

Friday, December 17, 2004 Cookies and Caroling was FUN. While we never actually to go making cookies, we did munch wonderful food (including a trial run of the Brawn of Pork that will be a mainstay at Caerthen 12th night lunch.) There was MUCH singing, joyful laughter and friendship. Hope to see you at 12th night, at the WAR practice and more in 2005.
Saturday, November 6, 2004 The Cooks Guild pulled together to provideLunch at the Caerthen A&S/Crown Tourney. The plan was to feed 100 but I am quite certain a larger number of gentles was able to partake. THANKS to everyone for their hard work. Catriona, William Petheram, Richenda, Bruyere, Kate, Julianna & GwenCat. (Gwen Cat's Note: I only shopped and provided some recipes, having taken on the feast for this event ^^ ~.) The full menu and recipes: CAERTHEN ARTS & SCIENCES COMPETITION. AND CROWN TOURNEY GERMAN HARVEST LUNCH Prepared by the Caerthen Cooks Guild Smoked Turkey Bread Soft Herbed Cheese and Hard Cheese Apples and Carrots as well as: SMOKEY EGGS from Mistress Richenza's Recipe Booklet from a Kingdom Arts & Sciences Collegium in St. Golias 12 hard cooked eggs, peeled 1 cup water 6 Tbl soy sauce 4 Tbl liquid smoke 2 tsp sugar Place eggs in ajar. Mix and heat the remaining ingredients until sugar is dissolved. Pour over eggs and refrigerate at least two days before serving. Drain eggs before serving. PICKLED EGGS Mistress GwenCat 12 hard boiled eggs, peeled 1 can beets, sliced (save liquid) 1/4 onion, sliced into rings or slivers 1 cups cider vinegar 1 cup beet liquid (add water if needed) 1/4 cup sugar 1/2 tsp kosher salt 2 tsp pickling spice, tied in cheesecloth Empty all ingredients except eggs into a small saucepan. Boil for one minute. Cool to room temperature. Pour the beet mixture over the eggs and marinate at least three days in the refrigerator. Stir occasionally or you will get polka dot eggs. PEA SOUP FROM RUMPOLDT Redacted by Mistress GwenCat 1 lb. dry green peas 1/2 large onion, diced Marjoram, lots 1/2 large carrot, diced Saffron, if desired Water Combine, cover and cook until peas are tender. Season with salt and pepper, puree most of the soup, but leave a few cups whole for added texture. Top with: 1/2 large onion, sliced or diced 1 Tbl oil (or butter if preferred) Sautee onion in butter until REALLY brown. [We added the saffron to the oil at this stage for maximum impact.] Add to soup after pureeing, and stir in. BEEF AND BARLEY SOUP Compiled from Rumpoldt's Barley Porridge and Mst. Kate's favorite barley soups, most especially Mistress GwenCat's version Barley Porridge with Pepper From Marx Rumpoldt (translated by Mistress GwenCat) Barley, well boiled in beef broth and not too thick but thin and tasty. Take a leg of mutton that is roasted brown and tender and when you serve it on a bowl, pour the barley porridge over it and add ground pepper, then the barley and leg of mutton will both turn nicely brown. You may make the barley sour or not, it will be good and tasty (either way). This is not costly, but troublesome. 1 lb. round steak, cubed (or more) 1 lb barley groats (about 2 cups) 1 lb baby carrots 1 large onion, chopped 1 bay leaf Salt and pepper 12 cups beef stock and water (Mst. Gwen adds Worcestershire Sauce and parsnips or other vegetables to hers) Cube the beef and brown (makes a nice, rich stock). Add carrots, onion, barley, beef stock, season with bay leaf, pepper (lots of pepper!) and salt. Simmer for a couple of hours, till the beef and carrots are tender. SOFT CHEESE SEASONED WITH HERBS Mistress Katherine Holford 1 gallon extra creamy milk 1 pint half & half White Pepper Salt (we used Celtic Sea Salt) 1 tsp vegetable rennet Fresh herbs, inc. parsley, chives, sage, thyme Stir rennet into warmed milk and cream and let sit over night until it curds. Drain curds for a day or two. Add salt and pepper, and mix well. Add fresh, chopped herbs to taste and refrigerate.
Saturday, October 2, 2004 Caerthes Cooks Guild enjoyed an enlightening (and wallet lightening) excursion through the Cherry Creek Tattered Cover, then proceeded to Bombay Clay Oven for a delicious and filling Indian Buffet Lunch. Among the topics discussed were a request for Cooks Guild to provide the lunch at Crown Tournament: The Next Generation.
September 24, 2004 We enjoyed the lovely warm night by sitting on pillows on the lawn, watching the moon shyly peek through the fluffy summer clouds. Food as usual was yummy and plentiful. There were many gentles in Kimono but also some travelers from far off lands.
August 22, 2004 Several lovely lunches were presented at Caerthe Champions, but only one could win. The beautiful Japanese tea set, kindly donated by Baroness Judith de Beaumont, was won by Mistress Arwen and Lady Gwentlianna. Perhaps Mistress Arwen would have a picture of the winning entry? A big thank you to everyone who participated by entering or judging.
	< Chicken with salted lemons and other delicacies > His Excellency and a harem of cooks and dancers
July 23, 2004 Wow, another incredible meeting for Caerthes Cooks Guild. We drew 19 gentle who cooked, grilled, ate, and danced the night away. Special thank you's to Their Excellencies of Caerthe who joined us (and brought a delicious nut cake) and to the dancers and drummers who travled down from Scola Metallorum. I think everyone had a wonderful evening. The food included kebabs, lamb pie, meatballs, chicken with olives and lemons, mishmishia, feta, olives, fresh fruits, gingersnaps and much more.

Saturday, June 26, 2004 What a wet, wild and wonderful time we had at Caerthe Holiday. Cooks Guild created an amazing Japanese Bento box type lunch. We offered willow leaf, wisteria, inari and more sushi, onigiri, senbai, sashimi, kamaboko, char sui bao, edamame, miso chicken, shoyu simmered shitake, pickled lotus, quail egg 'sakura', takuan, gari, and sweet bean gongs and sakura wagashi for dessert and the biggest hit of the cool rainy event ocha - HOT tea. William and Catriona participated and Juliana, Bruyere, Mariko-sama and Kita-hime dressed the part in kimono and provided lacquerware and chopsticks to all tasters. Apparently we were not the only ones who thought our food rocked, Cooks Guild received the prize for 'Best Picnic' and also the 'Barons Choice' award. Way to go!
	< Judges sampling the Cooks Guild Bento Lunch Cooks Guild members showing their nihongo spirits >
SATURDAY April 24, 2004 We had a fun shopping trip to a great Indian market called India Bazaar located at 12200 E Cornell Ave, a rather disappointing Mexican market 2 doors down from them, then (since Samurai Sushi was not open for lunch on the weekend) we had a delicious Indian Buffet lunch at a restaurant on the corner of Oneida and Leetsdale (across the street from 6879 Leetsdale which is Marhaba Market - we did NOT stop there,), and as a bonus, across the parking lot we found M&I International Market an amazing Russian market with sausages, smoked meats and fish, as well as fresh fruit, dried things, canned goods, pickles, and tons of candy. There is also a Russian bakery in the stripcenter, but we were too full and loaded down with goodies to try them out. Perhaps next trip? Thanks to Lord Petheram for driving, to Mistress Kate for planning it, and all who were able to come along.
March 7, 2004 This meeting at ChinaJade restaurant was well attended and filled with good food and very good discussion. Among many topics we discussed participation in a planned Guild Fair to happen early this summer (perhaps a hands on display of spices and something to make and taste too.) Also, Baroness Judith de Beaumont donated a lovley tea set and cooks guild agreed to sponsor a contest at some future event with that as the prize. There was also interest in supporting His Majesty Hoegaartens request for cooking classes for the children where they could make it and EAT IT! Thanks to everyone who came, ate, discussed, and enjoyed themselves.
February 8, 2004 With the able assistance of Mistress Arwen, Lord Petheram, M'lady Bruyere, M'lady Juliana, Mistress Gwen Cat and Mistress Kate, the Guild created approximately 12 lbs of beef sausages that were sent off to Estrella War. At the Baronial Potluck on Saturday night they were heated and served to a very appreciative crowd of Caerthans. Many thanks, from the populace and their Excellencies, to everyone who helped out.
January 5, 2004 Since there were many wonderful meats and breads leftover from the 12th night feast Cooks guild supplemented with Apple cider and some sweets as well as a dish of the new Mistress Gwen Cats 400 year old Rumpolt shrimp.