Cooking – Tyddyn Ystradfflyr

Welcome to Our Pennsic Kitchen

A bunch of people are camping with Østgarðr at Pennsic for the first time this year, and it’s been a few years since any of us did this, so I thought it would be useful to write up some notes about one aspect of camp life that might be of interest to others: our kitchen.

The Østgarðr encampment does not have a camp kitchen or a formal meal plan, but it does have a tradition of generous households and communal meals which everyone in camp is welcome to share.

But before I get to that, let’s begin with a bit of background information for folks who are new to Pennsic. Continue reading Welcome to Our Pennsic Kitchen

Tortta von Epffel

This apple-and-cheese pie comes from a 16th C. German cookbook.

While apples and cheese are a classic snack pairing, their combination in this pie is pleasantly surprising. Continue reading Tortta von Epffel

Tartys In Applis

This apple-and-pear pie comes from a royal cookbook of 14th C. England.

The use of saffron gives an interesting orange tint to the fruit. Continue reading Tartys In Applis

Tourte Verte

This spinach quiche comes from 14th C. France, where it was included in a book instructing housewives how to maintain their residence and carry out their wifely duties. While the marital advice is no longer relevant, many of the recipes are still quite useful. Continue reading Tourte Verte

Tart in Ymbre Day

This sweet onion quiche comes from 14th C. England.

(Ember days were three days of penance in each quarter of the liturgical calendar during which Catholics were instructed to abstain from eating meat and devote themselves to prayer.) Continue reading Tart in Ymbre Day