I’ve posted a few photos from various fabric shopping trips over the past few weeks on my Instagram account, and I have a few more to share from different places. Most of these I’ve reviewed before, so I’m mostly sharing photos today… (YEG – Edmonton, YYC – Calgary)
I LOVE a good craft kit – something where pretty much all of the materials to get started are included so I can try something out with a low commitment.
I did some screen printing in school, and LOVED it – but it is pretty involved with a number of tools needed, so when I saw the Heidi Swapp screen printing kit at Michael’s I thought I’d give it a whirl.
At SCA Silverwolf 2016 the then Queen Hélène Charesse and Royal Heir, Princess Inga in hraustliga (who would later become our Queen) decided that because of the change in the calendar, that the Kingdom A&S championship to find my replacement would not be happening in November at Winter Coronation, as it was too short notice (since the competition was moved from February to November), and asked me to stay on for an additional year.
In discussion with Her Majesty and Her Highness, as well as the Kingdom Minister of Arts & Sciences, it was decided that instead of the Kingdom A&S competition at Winter Coronation (November 18-20, 2016) the Minister & I would host a Prize Tournament.
A&S Prize Tournament at Winter Coronation
The tournament will give Artisans of Avacal the opportunity to show off their work and vye for the honour and glory of the tournament.
In late August the culinary group for my SCA was testing recipes for Samhain, an event in November. One of the members brought an apple pie/tart that was super delicious, and with my backyard tree producing SO many big apples this year, I kept a few for myself and made a pie/tart myself similar to the one she’d made.
I didn’t go to a period source right off the bat to make my pie – I didn’t want to spend hours trying to figure things out… Instead I started with a recipe from Anecdotes & Apple Cores, for a puff pastry apple tart.
I wasn’t feeling especially “follow the directions”-ish though – and since she was using regular store-bought apples, and I was looking at backyard apples which are smaller and more tart, I figured I could wing it a bit anyways.
The culinary member opted to leave the skins on the apples, so I did as well – which I think will improve the fibre of the dish, and lets the apples keep more of their shape.
I did three different versions:
|Version one||Version 2||Version 3|
|Used sweetener and brown sugar||Used less sweetener and brown sugar than Version 1||Same sweetener as Version 2|
|Diced the apples to 1cm cubes approx
Used 4 backyard apples for 2 tarts
|Sliced apples instead of dicing them
Used 8 backyard apples for 5 tarts
|Same apples as Version 2|
|Only spice used was cinnamon||Added cinnamon, clove, and nutmeg||Added cinnamon, clove, and nutmeg
Added pecan halves
When all my pastry was used up, I added the remaining liquid from version 2 to one tart (version 2.1…) which made it really juicy, the juice didn’t spill when I ate it, but I pinched the tart a lot to keep it sealed – which is good, because a little bit of juice I spilled on the parchment burned and was unpleasant.
Although we wouldn’t do the version with nuts for the feast (because of allergies) – the pecan one was absolutely my favourite. They were all good at room temperature, but better when warm out of the oven🙂
Puff pastry was apparently invented in 1645, which puts it within the SCA period, but really late. The culinary group member opted to use store-bought puff pastry because it would be faster than making her own pie crust this time around, and the group liked it so much it’s the intention for the feast itself.
I did find several pie & tart recipes from the SCA period – but none of them used puff pastry…
From A Propre new booke of Cokery, a recipe is remarkably similar to the one I used for the apples…except I didn’t include the ginger. I also pre-cooked the apples, rather than having them cook in the shell- since I didn’t want to over-cook the pastry.
Das Kochbuck der Sabina Welserin, a 16th century collection of German recipes is likewise similar, though omits butter.