Avacal November Coronet Tournament XVLI/2011

Friday 17:00 Site opens People are welcome to stay overnight in the hall but need to clean up their bedding before 8:30 in the morning. Merchants are welcome to set up that night.
 * Branch : Shire of Rhuddglyn
 * Date :November 25, 2011 to November 27, 2011
 * Autocrat :Manyra Thorinsdottir & Tonis van Hoorn
 * Site : Seven Persons Community Hall
 * Weather : Clear, near freezing. Nice.
 * Schedule

Saturday
 * 08:30 – 08:55: White Scarf Meeting (25 min)
 * 08:30 – 09:00: Rapier Inspection and Lists open
 * 09:00 – 11:00: Rapier Tourney
 * 09:30 – 10:10: Laurel Council (40 min)
 * 10:15 – 10:55: Pelican Council (40 min)
 * 11:00 – 11:30: Consort's Tea
 * 11:00 – 12:00: Heavy Armor Inspection and Lists open
 * 12:00: Avacal Coronet Lists close!
 * 12:30: Invocation of the List
 * 13:00 – 15:30: Avacal Coronet Tourney Begins
 * 15:30 – 16:00: Squire Lists open
 * 16:00 – 16:50: Squires Tourney (Introductions and two 20 min halves)
 * 17:00 – 17:50: Chivalry Council (50 min)
 * 18:00 – 19:45: Feast (Menu or Recipes PDFs)
 * 20:00: Court Begins (Investiture of Tanist and Tanista)

Sunday
 * 09:00 – 10:00: Noble Estates
 * 10:00 – 11:00: Curia
 * 12:00: Site Closes

Event Highlights

 * Thorin VII and Dagmaer II attend
 * Coronet Tournament - 19 entrants, 6 Marshals. Victor - Ogedei
 * Squires Tournament - 23 entrants. Victor - Elias Silver
 * White Scarf Invitational - 19 entrants. Victor - Caiaphas

Awards
Avacal OP

Feast

 * First Course

PERIOD: England, 14th century | SOURCE: Forme of Cury | CLASS: Authentic DESCRIPTION: Salad of lettuce & herbs ORIGINAL RECEIPT: 78. Salat. Take persel, sawge, grene garlec, chibolles, letys, leek, spinoches, borage, myntes, prymos, violettes, porrettes, fenel, and toun cressis, rew, rosemarye, purslarye; laue and waishe hem clene. Pike hem. Pluk hem small wiþ þyn honde, and myng hem wel with rawe oile; lay on vyneger and salt, and serue it forth. GODE COOKERY TRANSLATION: Salad. Take parsley, sage, green garlic, scallions, lettuce, leek, spinach, borage, mints, primroses, violets, "porrettes" (green onions, scallions, & young leeks), fennel, and garden cress, rue, rosemary, purslane; rinse and wash them clean. Peel them. (Remove stems, etc.) Tear them into small pieces with your hands, and mix them well with raw oil; lay on vinegar and salt, and serve. Source: - Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). London: For the Early English Text Society by the Oxford University Press, 1985. Young Lettice, Cabage lettice, Purslan, and divers other hearbes which may bee served simply without anything, but a little vinegar, Sallet oyle,and suger. This was a mixture of fresh lettuces and cabbages, tossed in a vinegar & oil dressing Source: From Sallets Humbles & Shrewsbery Cakes, p. 58:
 * Salad with oil and vinegar dressing.
 * Simple Sallet


 * Second Course

This recipe comes from Vikingars Gästabud (The Viking Feast), Ingredients • 3-1/2 to 5 oz. of fresh, parboiled spinach, or about 8 oz. of frozen whole spinach • 10 cm of the white part of a leek • 1 quart good bouillon • Dash of pepper • Dash of ground ginger • 2 to 3 egg yolks • 1/2 cup cream • Grated nutmeg Clean and rinse the fresh spinach or thaw the frozen. Rinse the leek and slice thinly. Bring the bouillon to a boil and add the spinach and leek. Let boil for 5 minutes. Add the parsley and boil together a few more minutes. Season with salt, pepper, and ginger. Whisk the yolks with the cream in the bottom of a soup tureen. Pour in the soup while whisking briskly. Grate some nutmeg over the soup and serve it with a good bread. For a more visually appealing presentation, I have whipped the cream and yolks separately, then placed them in a squeeze bottle with a narrow opening (the type you'll sometimes see in restaurants with mustard or ketchup in them). Place the soup in the individual soup bowls, then use the squeeze bottle to draw a sunburst design -- a wavy line around the outer edge of the bowl, and place dots inside and outside the line. Add nutmeg as before. Diners stir this into the soup themselves. 
 * Various cheeses and bread with Honey butter and butter.
 * Green Soup
 * Main Course

Ingredients: • 6 carrots • 2 parsnips • 1/4 cup olive oil • 1/2 cup chicken broth OR vegetable broth OR water with 1/4 teaspoon salt added • 1/2 teaspoon ground pepper • 1/4 cup sweet wine or sherry • rice flour or bread crumbs (optional) Preparation Steps Peel and slice carrots and parsnips. Place in a skillet with remaining ingredients except rice flour. Cook, stirring occasionally, until carrots and parsnips are done, about 25-30 minutes. If needed, thicken with rice flour or bread crumbs before serving. Redaction Notes The "roux" mentioned in the translation is probably an incorrect translation. Roux was not used as a thickener in Roman times. I have suggested the substitution of either rice flour or bread crumbs, but I have found that with this recipe, it is usually not necessary to thicken the sauce at all. By the time the carrots and parsnips are sufficiently cooked, the liquid has reduced itself to a thick paste that binds itself to the vegetables. In fact, if the pan becomes too dry, you may need to add some additional liquid to the pot to keep the vegetables from sticking. References Vehling, Joseph Dommers (translator). Apicius: Cookery and Dining in Imperial Rome. Dover Publications Inc., New York, 1977. ISBN 0-486-23563-7.
 * Roast Carrots and Parsnips in White wine sauce

Original Recipe Note: This recipe is conjectural; it uses foods known in period, prepared in ways that were known in period, but it is not a redaction of a recipe from a period source. Caveat emptor Ingredients: • 1/3 cup onion, chopped • 1/2 cup celery, chopped • 1/2 cup carrots, chopped • 5 tablespoons olive oil • 5 cups water or vegetarian stock • 1 cup dried lentils • 1/2 cup barley • 1/4 teaspoon ground rosemary • 2 teaspoons salt (less if using pre-salted stock) • 2 teaspoons ground cumin • 1 8-oz. package frozen spinach, thawed Preparation Steps In a large soup pot, sauté the chopped onion, celery, and carrots in the olive oil. Add the water or stock, lentils, barley, rosemary, salt, and cumin. Bring to a boil, turn down heat, and cook until lentils and barley are tender, about one hour. Add spinach for the last 15 minutes of cooking. Redaction Notes This recipe, while not a redaction from an original source, uses foods known in Europe in the Middle Ages. The grains and vegetables are cooked in a period fashion, being stewed together in a pottage. The combination of seasonings is similar to recipes in Apicius. In his notes “On the Lentil,”(1) Platina mentions adding barley meal to lentils. References (1) Platina (pseud. of Bartolomeo Sacchi). De honeste voluptate et valetudine ("On right pleasure and good health"). Translated and abridged by Mary Ella Milham. Pegasus Press, The University of North Carolina at Asheville, 1999. ISBN 1-889818-12-7. Page 129
 * Barley-Lentil Stew
 * Slow roasted Pig stuff with chicken prepared with citrus and spice rub.


 * Dessert

A modification of "Pleyn Delit 106" • 2 lbs Apples • 2 cups red wine • 1/2 cup sugar • 1 teasp cinnamon • 1/4 teasp ginger • 6 whole cloves • 1 tablesp lemon juice Mix cinnamon and red wine. Add sugar and stir over heat until the sugar is dissolved. Add Apples to syrup and poach gently for about 10 minutes, keeping the syrup just below simmering so the apples don't fall apart. Add ginger, lemon juice and cloves towards the end. Let apples cool in the syrup.
 * Apples in Wine Syrup
 * Pie