Monday, July 15, 2019

Sesame seed and soy sauce eggs


  • 2 dozen eggs, hard boiled and peeled
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1 tablespoon ground ginger
  • 1 tablespoon sesame seeds
  • 1 tablespoon sesame oil
  • 1 teaspoon red pepper flakes
  • 1 cup apple cider vinegar

Boil soy sauce, water, and seasonings together.  
Add oil, vinegar, and eggs.  
Bring back up to a boil and split into two quart sized mason jars.
Refrigerate and let pickle for at least a week.

Orangello


  • peel of two naval oranges and one grapefruit
  • 1 cup water
  • 1 cup white sugar
  • 1 cup vodka
  • 2 tablespoons honey


  1. Combine peels, water, and sugar in blender and pulse a couple of times to a coarse texture.
  2. Heat in a pot right below a boil for about an hour.
  3. Filter out solids and combine with vodka.
  4. Correct flavor balance by adding water, vodka, and/or honey as needed.
There was a call for gifts for the Royalty of the East Kingdom (SCA).  In her writeup, the Queen stated she liked limoncello, which I know I can make.  But I decided to take some liberties to make something more palatable for camping in August.  Originally I wanted to use tangerines or Little Sweeties, but the only ones at the store were shriveled and unappealing.  The naval oranges ended up having the nicest of rinds, plus one grapefruit for more depth of flavor.  At the end of the flavor correction, I decided to add some honey to have a bit of softness that offsets the bitterness of the grapefruit.  The combination worked surprisingly well.

Thursday, July 11, 2019

Honey and Anise pickled eggs

2 dozen eggs, hard boiled and peeled
1 teaspoon mustard seed
1 teaspoon anise seed
1 tablespoon minced garlic
1 cup water
1 cup vinegar
1/2 cup honey

Dissolve honey in water and add garlic and seeds, bring to a low boil for half an hour. Add vinegar and eggs and bring back up to temperature. Split into two quart jars and top off with more vinegar if needed.


Based on the article The Ancient History of Deviled Eggs: (emphasis mine)

According to Apicius, a collection of Roman recipes believed to have been compiled sometime between the fourth and fifth century A.D., boiled eggs were traditionally seasoned with oil, wine or broth and served with pepper and laser (which was also known as silphium, a plant driven to extinction by the first century A.D.). Another recipe called for poached eggs to be dressed with soaked pine nuts, lovage (an herb of the parsley family with an anise, celery flavor), pepper, honey, vinegar and broth.

Thursday, June 27, 2019

Spicy MoFo Pickled Eggs


3 dozen eggs
4 Cups water
4 Cups distilled white vinegar
1 Tablespoon salt
1 Tablespoon Pickling Spices
1 Tablespoon red pepper flakes
1 Tablespoon dried minced garlic
2 Tablespoons brown mustard seed
1 teaspoon ground mustard
1 teaspoon ground turmeric
1/2 teaspoon hot hungarian paprika
1 Cup pickled jalapeño slices, with brine

Hard boil and peel the eggs (I can't recommend the Instant Pot enough!).  Place in giant glass pickling jar.

Combine all ingredients, bring to a boil, and pour over eggs.  Make sure all the solids make it in in case there is leftover liquid.

Cap, refrigerate, and let pickle for at least a week.

Monday, June 24, 2019

Hoods and head coverings

Eventually I want to run a small workshop on simple head coverings that would take only a couple of hours to make with very limited skills.  Here are a couple of examples that people are interested in:

Viking (Skjoldehamn) hood