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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. |
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:The next
meeting will be: |
Date:
Sunday, July
13, 2008 The Caerthen Cooks Guild will meet Sunday, July 13th, at 12:00 noon,
at the home of Mistress Kate Holford, 910 Milwaukee St. This will be a
working meeting, where we will prepare sausages and mustards for lunch
at St. Sebastian's, so mundanes are preferred. We will, of course, grill
and sample our sausages to maintain quality control, so please bring something
to add to the grill or a suitable side dish to share. If you're looking for a reason to travel, some cooking events in other kingdoms: (none at the moment) Newcomers (to the Guild or to Caerthe) always welcome! If possible, please bring a card with the recipe and information on your dish. I know fellow guild members would be very interested. I would like to encourage these information cards at future Cooks' Guild events as well, so we can create a recipe library of some of the Caerthen cooks' special dishes for future reference (and perhaps a even a cookbook someday!) ************************************************** |
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Future meetings |
Business: The Guild has been asked by two autocrats to cook for upcoming events. Please let me know if there is an interest in doing either or both so I can let the autocrats know. First, THL Ailine asked if we would prepare a lunch for St. Sebastion's on August 16th, which will be a one day event this year. She requested a "box lunch" type lunch as easy to eat and always popular. (think medeival box lunches). The Caer Galen Cooks Guild just made some delicious mustards, and we've tried several varieties, including the Pear preserve mustard Gwen redacted. So, Katriona and Rozsa suggested scheduling early summer meetings to make mustards and sausages for the lunch. We could have an afternoon sausage-making meeeting in June or July, followed that evening by grilling sausages (to make sure their good) and other things and relaxing in the cool evening. I admit, I would like to provide a "pilgrim's lunch" of period, tasty and easy to eat foods - substituting a pasty for the modern sandwich, etc., and presenting the food in a period manner. Perhaps a guild meeting to cut and stencil napkins with the guild badge, and wrap each lunch in one? Funds raised from the lunch could be ear-marked for Guild projects, or donated to a good cause, such as travel expense for Baroness Mary. I am so pleased that our Guild, and the individual members, are being
thought of as a source of good cooking. I know, too, that we, as cooks,
continually demonstrate that cooking is fun, and period cooking is both
fun and easy. Here's to another year of good cooking and good company! Visiting Haystack Mountain Goats dairy farm, a trip to Sakura Square, possibly during the Cherry Blossom festival, and planning another herb garden meeting like the one Kestral kindly hosted in her beautiful garden. Other previously suggested meetings themes: Mistress Hinoki (Rowen) providing
a Japanese Tea Ceremony, brewing, outdoor firepit cooking (possibly a
weekend campout); practicing period table setting, carving and service,
as instructed by period manuscripts preparing herbal/cooking recipes for
largesse, outside evening (summer) meetings featuring Russian and/or Mongolian,
middle-eastern, Indian or Japanese foods, or a Japanese Snow-Viewing,
Russian easter-egg decorating, choosing and redacting a recipe from period
sources, and the long over-due Fritters Workshop II. |
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E-mail may be sent to Mistress Gwen Cat at: grasse@mscd.edu |
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| Links to past years of Cooks Guild activities Previous months topics below |
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.Previous months topics below |
| Saturday,
June 7, 2008 The
June Guild Meeting was small, but very relaxing and lots of fun. I set up
my firepits, tripods, and brought out the cooking pottery and other cooking
utinsels. Gwen and her brother brought feta and home-made carmels (none
of which made it through the evening), and Constancia brought delightful
mushroom tarts. Petheram arrived as dinner was just ready, bring more (and
different) cheese. There was bread and a salad mostly from my garden (baby
lettuce, radishes, burnet and chive blossoms).
Over the fire, we made Roger May's Salmon in red wine with oranges, apple slices baked in a pipkin, and toasted cheese with bacon, chives and baby garlic heads (which was extra good on top of the mushroom tarts. Of course there was May Wine, as the woodruff was still flowering. The only thing that didn't cook through were the apples, as I stopped feeding the fire a little too early. They were nice and warm, if not sauteed. The evening ended about 9:00, when dusk arrived. |
| Sunday, May 18, 2008 Kate, Petheram and Richenda, sampled cheeses, pasta salad, rosemary bread w/watercress butter, strawberries, and may wine and taste tested Cryspes (medieval funnel cake) for making at Crossroads on Friday. The recipe calls for a sweetened sourdough batter, dropped into hot oil and dusted with cinnamon sugar, but other versions add zest (lemon or orange, presumably) or flavor with spices such as anise. We will try the anise version at Crossroads. We also discussed the rest of the menu. |
| Saturday, April 26, 2008 In May, Cooks Guild members contributed beautiful and delicious lunch baskets to the auction at Mountain Mayhem. In spite of the blizzard, the guild lunch table fed lots of people, thanks to GwenCat's teriyaki beef skewers, and Kate's japanese bento box foods. We were even able to provide hot green tea before the event closed. Readstan's Mountain Mayhem |
| Sunday,
March 16, 2008
The Caerthen Cooks Guild has been very active the last month. The March
meeting was held at Furukusu-dono's home, and we sampled period bar snacks,
in preparation for cooking for Friday night at Cross Roads, and watchied
the Food Networks' "Ultimate Recipe Showdown" on Cakes, which
featured Dame Hauivette d"Anjou of the Middle Kingdom, a very well
known cook in the SCA, and a lady that Mst GwenCat and I have had the pleasure
of knowing for several years. Her entry was "Gingerbread Cake with
French Brandy Sauce and Whipped Orange Flower Cream" based on period
recipes using fresh ground spices, a good brandy and orange flower water
(actually this idea is derived from a recipe called "a dish of snowe"
from the 15th C)- all staples of her work in Medieval and Middle Eastern
cuisines. It looked delicous!
Attending were: Arwen, Guaillaume, GwenCat, Emma, Tyler, Richand, Tanwyn,
Catriona and Kate. |
| Sunday,
February 3, 2008
Catriona, Rozsa, Richenda and Kate, met and had a lovely meal of fresh blueberries,
turkish dolmas, cheese, past, venison summer sausage and (OP) hot mushroom
rolls. We didn't actually make or decorate cookies, but had a chance to
visit and discuss future plans (see above for details). . |
| Friday, January 18,
2008 Thank you to those who attended the January Cooks Guild
in spite of the weather! We had a pleasant evening with lots of delicious
Chinese food, and interesting conversations. Welcome to two new attendees:
Lord Jehan Yves and Christiana. I hope you will continue to join us! Attending
were(in no particular order), Jehan, Christianna, Tanwyn, Yve de Bruyere,
GwenCat, Richenda, and Petheram. We had a wonderful raspberry melomell (I
think?) brought by Lord Jehan, marinated radishes, chicken in orange sauce,
fried rice with all sorts of things, beef and brocolli stir fry, LOTs of
eggrolls, another stirfry, a delicious Lions Head soup finished on the spot,
(Japanese) miso-pork buns, cherries, sweets, and several teas: a raspberry
green tea, and combinations mixed by Bruyere. I'm sure I've forgotten something
- but as always, the food was delicious and plentiful.
Thank you all for supporting the 12th Night Solteltie competition. |
Last updated02/08