Happy Beltaine!
May. 1st, 2016 06:54 pmWe went to an event yesterday and I won a competition. I don't 'do' competitions - in fact I may be the only Laurel of the SCA who did not ever compete (sort of - I did once, early in my SCA life, and the judging was so ridiculous that I had to laugh rather than get mad and that was the end of that.) But this time a friend was sponsoring a "in honor of our neighboring Shire which was just disbanded" A&S competition and I was concerned that there would not be any entries - which would really hurt the feelings of the (probably) two ladies from that Shire who'd be attending the event. So since my first event was hosted by that shire ("Samhain", 1989), I decided to bring their "traditional" dessert to yesterday's event and serve it as my homage. It didn't fit the actual category of the competition since I was not using anything from the Shire's heraldry but I figured that those two (turned out to be three) ladies wouldn't care - they'd just know that their group was remembered with love.
So I back-documented the dessert into the category of "probable", that being the closest we could come to "medieval" (I found one for dates cooked the same way), and was good to go. It turned out that the head cook was also sponsoring a last minute side-board dish competition. So what the heck, I entered that too... again, because he's a good guy and the chances were slim that there would be many entries (there were actually 4 besides mine. I was relieved for his feelings! It sucks to sponsor something and only have 1 or 2 entries.)
I won.
The cooking competition. And got this as a prize:

I was stunned to see the salt/truffle fusion in the prizes. Wow. He spent some money on that. Now - I'm not actually much of an every day cook and don't want to waste his lovely prize so I have decided that I shall do the time-honored thing and save these spices to pass on as an appreciation gift to the Chancellor of Pennsic University this year - he's a kicking good cook and I have not done enough to support his work over the last few months. So this is better than my standard "knitted bag filled with goodies" appreciation thing. But I am going to regret losing the containers. :)
More importantly, a few people liked the dish well enough to take photos of the "documentation" so they could serve it for dessert at feasts they will be preparing in the future or as a dessert for their camp. So Berley Cort's legacy will live on.
The recipe? You're actually interested?
Pears Poached in Cream
heavy cream
canned pears (you can cook them up from raw but why bother?)
assorted spices (I used cinnamon, nutmeg, a tiny smidgen of mace, whole cloves, and chunks of dried ginger)
Combine in a pot and heat over a low temp burner. Spoon up with a slotted spoon.
The cream will last for friggin' ever so be prepared to make this again and again as you try to use up the nummy cream. It microwaves well if you want to just keep opening small cans of pears for a quick 'two person' dessert. Or do as we did yesterday - crumble windmill cookies into the bottom of a bowl and spoon the cream and the remaining pear bits over the top, then eat like a thick pottage. Some of us were thinking about trying it with peaches, though, and spooning the mess over a small spice cake with strawberries on the side.
So I back-documented the dessert into the category of "probable", that being the closest we could come to "medieval" (I found one for dates cooked the same way), and was good to go. It turned out that the head cook was also sponsoring a last minute side-board dish competition. So what the heck, I entered that too... again, because he's a good guy and the chances were slim that there would be many entries (there were actually 4 besides mine. I was relieved for his feelings! It sucks to sponsor something and only have 1 or 2 entries.)
I won.
The cooking competition. And got this as a prize:

I was stunned to see the salt/truffle fusion in the prizes. Wow. He spent some money on that. Now - I'm not actually much of an every day cook and don't want to waste his lovely prize so I have decided that I shall do the time-honored thing and save these spices to pass on as an appreciation gift to the Chancellor of Pennsic University this year - he's a kicking good cook and I have not done enough to support his work over the last few months. So this is better than my standard "knitted bag filled with goodies" appreciation thing. But I am going to regret losing the containers. :)
More importantly, a few people liked the dish well enough to take photos of the "documentation" so they could serve it for dessert at feasts they will be preparing in the future or as a dessert for their camp. So Berley Cort's legacy will live on.
The recipe? You're actually interested?
Pears Poached in Cream
heavy cream
canned pears (you can cook them up from raw but why bother?)
assorted spices (I used cinnamon, nutmeg, a tiny smidgen of mace, whole cloves, and chunks of dried ginger)
Combine in a pot and heat over a low temp burner. Spoon up with a slotted spoon.
The cream will last for friggin' ever so be prepared to make this again and again as you try to use up the nummy cream. It microwaves well if you want to just keep opening small cans of pears for a quick 'two person' dessert. Or do as we did yesterday - crumble windmill cookies into the bottom of a bowl and spoon the cream and the remaining pear bits over the top, then eat like a thick pottage. Some of us were thinking about trying it with peaches, though, and spooning the mess over a small spice cake with strawberries on the side.