Good Yule

 

Event Steward: Heilvie fridriksdottir & Camilla valleria

Hosted By Device of Aquaterra

The Barony of Aquaterra (Snohomish County, WA )

Event Summary:

Date: November 23 , 2019
Site opens at: 10:00 AM on November 23th 2019
Site closes at: 10:00 PM on

Event site:
Stillaguamish Grange #1058
6521 Pioneer Hwy Stanwood, WA 98292

Click here for more information about this location such as site amenities, rules, and restrictions.



This is a Level 2 event.

The Great Barony of Aquaterra Good Yule will have a Norse themed feast, championship competitions for our Bardic and Arts & Sciences contenders, table games, and dancing to be held during the day.



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Registration Information

Good Yule feast pre-registration form is up and running!
Feast tickets are limited and pre-registration closes on November 15th (or when we sell out). 

Please go to the Barony of Aquaterra website to pre-register.
http://aquaterra.antir.org/index.php/good-yule-reservation-form

(Instructions: Baronial website > events > good yule > sign up form is in the menu on the left.)

Checks should be brought to Good Yule and made payable to ” Barony of Aquaterra, SCA Inc”

Site Fees

Fee Type Cost*
Adult day and feast  $25
Adult day only $15
Youth feast  $10
Youth day only Free
*SCA Members will receive a $5 member discount off the cost listed above.

Event Schedule

Time Activity Location
     
     
     
     
     
     
     
     
     

Meal Information

We are happy to announce that a menu has been confirmed.

Menu is as follows:

First course

Cold sliced lamb that has been brined, salted, and smoked. Seasoned with mustard and caraway. (GF, IBS)

Mixture of dried fruits and nuts available in 9th Century Scandinavia. (GF, V, IBS)

Gravlox. Salmon, honey, coriander, dill, mustard, salt, caraway. (GF, IBS)

Vegetables. The vegetables are lacto fermented and seasoned with dill, coriander, and mustard. (GF, V)

Barley cakes and butter (V except for butter)

Flat breads made with whole barley and barley flour. 

Second Course

Viking style beef (GF, IBS)

In period meat was probably brined in reduced seawater and then hung in the rafters to dry in the smoke. To mimic this the beef has been brined in the equivalent of 50% reduced sea water for 3 days and then warm smoked until mostly dry over 3 more days. To serve it is then boiled in whey until perfectly tender and no longer too salty. The end result is very similar to best smoked brisket you have tasted. Top with some leek butter and/or horse radish skyr (skyr with horseradish). (Beef, mustard, coriander) (Leek butter is NOT IBS and contains leek whites and butter)

Root Vegetables and Oat Gröt (GF, V, IBS)

Steal cut oat gröt with root vegetables, and leek greens that are seasoned with mustard and garlic. 

Broadbeans and peas (V)

Broadbeans and peas slowly cooked with coriander and garlic. Served with Leek butter.

Third Course

Cod and Rye Gröt

A meal is not a meal without fish. This is slow cooked rye and whey risotto with leaks, mustard greens, and sour cream. Seasoned with dill weed.

Greens and Leek greens  (GF, V, IBS)

Most homes had a small to medium size cabbage garden for growing greens. These are simmered in saltwater and olive oil, spiced with coriander and mustard seed. Cabbage was not the modern cabbage, but generic for all of the greens. This is a deceptively delicious blend of kales, chard, and cabbage. Served with Leek butter. (Olive oil is not a correct fat for the area and time period but is necessary to meet dietary needs)

Skyr with Honey and Stewed Cherries ( GF and berries V )

Skyr is a Scandinavian fresh cheese similar to yogurt mixed with cream cheese. It comes in different textures and is a staple protein in the early Scandinavian diet. Served with stewed dry cherries and honey.


This page was last updated: November 5, 2019
This event has completed its EIF form