Trimaris Scribes invade Red Tower in Meridies

posted Oct 24, 2011, 11:55 AM by Kristen Gilpin
We had a very successful scribal roadshow at Red Tower in Meridies on October first.

About 15 scribes attended classes throughout the day and it was great to get to meet so many eager artisans. Each artisan received a copy of the proceedings that included the handouts for all classes taught at the event.

Special thanks to our teachers:

Hon Lady Franca Donato
  • Italian White Vine
  • Cadel Construction
Baroness Maol Mide ingen Medra OL, OP
  • Drawing Bar and Vine Style Illumination
  • Color Theory, Shading and Drawing Techniques
Mistress Gwenllyan verch Morgan, OL
  • Celtic Knotwork
  • Diaper Work
Baroness Jehannette de Lille
  • Practical Gilding
Special thanks to Countess Elesenda and Earl Thomas for providing crash space for three weary travelers.

And special thanks to M'lady Isabela who made us a delicious lunch for the instructors that included some remarkable mincemeat tarts. Isabella sent along her recipie and I have included it below.

In service,


I found about 20 different mincemeat recipes online, the only consistent thing about
mincemeat pie near as I can tell are the 3 original spices of cinnamon, nutmeg and cloves, so I cherry picked the contents based on allergy restrictions and what I happen to like

½ lb beef sausage
½ lb turkey sausage
1 mineola orange
3 large Gala apples
1.5 cups California raisins

1 Can frozen citrus juice mix (apple, orange, and pineapple)
1/3 cup molasses
1 cup Cruzan Blackstrap Rum

1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
½ Teaspoon Ground Cloves
¾ Cup White Sugar
¾ Cup Brown Sugar

Chop up all the contents in small pieces, throw everything in a pot and then simmer
for about an hour (until everything is cooked down into a pretty syrupy pie filling
consistency). You can always do what I did and taste test the rum to make sure it’s good before adding it to the pot

I used a mini muffin tin of 24 muffins, preheated the oven to 425, put the tin in and
then turned it down to 350 for 20-25 minutes or until the contents were sizzling and the crust at the edges were turning golden brown. I let them cool overnight then froze them, reheating them right before I served them at 200 degrees for about 25 minutes.

The mincemeat recipe makes 2 9 inch Pie fillings; I used 3, 9 inch buttermilk pie crusts for the crust, (butter, buttermilk, salt, sugar, and flour) and ended up having about aquarter of all the contents left after making 48 tarts.

I knew people eating there were allergic to almonds and to pork so I specifically got
sausage that had no pork casings, and a crust recipe that didn’t use almond milk.

Have fun, thanks again for being my guinea pig for my first SCA meal