Daffodil Tournament A.S. XLVII/2012

Daffodil 35 March 10th, 2012 Event Steward: Diamante da Magenta

Description DAFFODIL 35 -- KNOWNE WORLD TRAVELER

Daffodil 35 was a journey forward into the past, rich with symbolism & eventful experiences for all participants - combatants & gallery alike!! Pageantry & ceremony, it was an event worthy of Nobles & Royals, for young & young at heart!! Many made the perilous trek across land and sea to where the challenges tested them, the rewards were great & the evenings revelry pleased one and all!!

SITE FEES: Adults : onboard (partaking in the feast) $20 site only $12 Youth (13-18) onboard $10.00 – site only $6.00 Children under 13 onboard $6.00 – site only free Merchant fee will be $10 per merchant in addition to site fee. Merchants were provided one table each, if desired and were allowed to bring up to two more tables each at no extra cost. 9:00 am site opened; 10:00 am Lists opened; classes began; merchants opened; 11:00 am Morning Court and Invocations; 12:00 noon Tournaments commenced; 2:00 pm A&S judging commenced; 5:00 pm Afternoon Court; 6:00 Dancing; 7:00 pm Feast; 10:30 pm Last call1 11:00 pm site closed.

Billeting for guests from outside the Barony was arranged, as was a shuttle service. Master Iago ap Adam hosted a Heraldic Consultation Table There were PRIZES of untold worth, tokens to treasure a lifetime and a magnificent experience was made even greater by all who attended!!

KNOWNE WORLD 1 - Feast and Festivities will take you to an Italian Renaissance Feast The entire feast was planned and prepared by Event Steward Diamante da Magenta. There were ample volunteers to assist in the final preparations, the on site cooking of the Cornish Game Hens and service to all the tables.

RECIPES FIRST REMOVE: CORSO DI PRIMO : ANTIPASTO : MENESTRA d'HERBETTE : a hot dish served in bowls to the table, with plates of room temperature CRUSTINI CON FORMAGGIO The hot dish was a mixture of garbanzo and lentil beans in a thick savoury tomato sauce and the crustini is rounds of baguette, lightly fried in butter, with sliced provolone melted on top, sprinkled with cinnamon and sugar, served at room temp. THIS REMOVE required staff to arrange platters and ladle bean dish into bowls. One bowl and one platter per 8 people.

500 g cooked beans (garbanzos, or lentil) (reserve cooking liquid) 1 large tomato 1 tin tomato paste (or homemade tomato paste) 1 medium green pepper 1 medium red onion 1/2 - 3/4 cup chicken broth 1 Tbs garlic, pressed salt and cumin to taste Cook the lentils and garbanzo beans separately, drain and set aside. Finely chop the tomato and set aside 1/4 cup. Puree remaining tomatoes and all other ingredients together. Add reserved tomato and combine well with drained beans and lentils. Just before serving, reheat and if desired sprinkle with cilantro.

SECOND REMOVE : SECONDO PIATTO : Media:TORTA BOLOGNESE : a savoury cheese and spinach pie THIS REMOVE was made entirely in advance, frozen and thawed on the day. It was served at room temp. ONE PIE for 8 people

1 pound fresh cheese (I used parmesan) ½ pound Spinach leaves 1 handful fresh parsley 1 tbsp fresh marjoram leaves, or 1 tsp dried marjoram 4 tbsp butter, at room temperature 4 eggs black pepper salt Pie crust:make pastry as you would for any two crust pie. A few hours in advance, make the pie crust. Preheat the oven to 350 degrees F. Grate, mash or finely dice the cheese. Trim and wash the greens and herbs. Chop them finely then add the cheese, butter and eggs and puree. Pour into pie shell, cover with top crust and bake for 1 hour watching carefully that pie edges do not burn. Serve cold or hot.

THIRD REMOVE : CORSO DI TERZI: MACCARONI SICILIANI : a hot dish served in bowls to the table. This pasta in the 16th century resembled fusili more than what we know as macaroni today. It was boiled in a vegetable broth for the vegetarians... and tossed with grated hard cheese. The pasta can be pre-cooked a day or so in advance and re-heated in the broth, then piled in bowls and tossed with the grated cheese (which can also be pre-grated well in advance) Bring 2 quarts of broth to a boil. Add the fusili pasta and cook al dente (firm enough to retain shape, but soft enough not to be chewy). Toss with olive oil and your choice of cheese(es). Serve hot.

FOURTH REMOVE : QUARTO CORSO: COTURNICI ARROSTO PIENE de AGLIO : Cornish Game Hens rubbed in sage and pepper and stuffed with garlic gloves (they can be eaten as well) roasted served HOT with RISOTTO Prepare the hens, empty out cavity and wash thoroughly. Rub the hens inside and out with a pomade of olive oil, black pepper and sage. Set aside in a cool place. Clean and peel garlic cloves. toss them with bread cubes, butter and italian seasoning and fill cavity of hen with this stuffing. Roast at 400 degrees F, for approximately an hour. We roasted ours on a commercial barbeque, and it took about 2 hours to roast them all. They were served with Rizotto.

FIFTH REMOVE : CORSO DI QUINTO: Dessert : MELON con ANIS del MONO a refreshing treat of melon and other fruits tossed in a sweet orange and anisette dressing served with Media:MARZIPAN DELIZIE - a selection of marzipan molded delights THIS REMOVE was prepared ahead of time. The Marzipan delights were made a week in advance, and the fruit was prepared four days in advance, drained on clean toweling and marinaded in orange juice until the day of serving.

Prepare the fruit into bite sized pieces. I used 1/2 an apple and 1/4 of a melon per person, peeled and cored the apples and melons and cut the fruit into bite sized pieces. I thoroughly washed the grapes and tossed all the fruits together with and orange juice and sugar dressing, using 1/2 cup orange juice and 2 Tbsp of sugar. This was refrigerated and prepared for service one hour before needed by adding 2 TBSP of anisette to the dressing and tossing well. Served with Marzipane delights.

Marzipan modeling dough can be made according to your favourite recipe, add food colouring and make Marzipane Delizies using ones imagination and playdough background! All our Delizies were shaped like daffodils.

SALT: coloured, flavoured salt will be provided for the head table, and perhaps for all the tables, depending on the cost of the salt.

KNOWNE WORLD 2 - A&S a) French Daffodil in Any Medium -- a Daffodil in a French context. b) Daffodil Costume Contest – traditional annual costume contest. The judges were interested in knowing the year, locale, and perhaps class of the garments shown. Contestants spoke about the design, the finishing, the details, and elaborated on any special effort taken in making the garment(s). The judges followed the Kingdom judging forms which mark for: Authenticity (design and materials), Workmanship (Technical, fit and fastenings), General Appearance (appearance and compatibility) Accessories (headwear, footwear & underwear) Complexity (scope, difficulty & use of diverse techniques) and Documentation (major aspects & details)

KNOWNE WORLD 3 - CELTIC HEAVY ARMOURED COMBAT SPEED TOURNAMENT Combatants passed through Celtic standing stones entering into the other world "the sommer land" where adventure awaited those who sought it! Two list fields, Penrhyn and the Sommer Land Round One. All fighters begin upon the Penrhyn field. Pairings were announced. Fighters gathered and all fought simultaneously ala squires tourney format. Bye fight was assigned to odd man out. Bye fights were non-destructive. Winners escorted the one they defeated to cross between the standing stones to the Sommer Land.Winners then reported victory to lists and remained on Penrhyn field. Winners from the Sommer Land reported victory to lists and crossed back to the Penrhyn field. Losers from the Sommer land were eliminated. Rounds continued until only one loss from Penrhyn existed (3 fighters start) which would normally result in an automatic win on the Sommer land. Semi final then started with Bout 1: winner 1 from Penrhyn vs.loser from Penrhyn and Bout 2: winner 2 from Penrhyn vs Sommer land winner. Finals ~ Winner of bout 1 vs winner of bout 2. Tournament format required only 1 herald per lists field but marshals, one per side of eric

KNOWNE WORLD 4 – Taunt the Pirates ~ a cardboard cutout of a Barbary Coast Pirate with an apple on his head was shot at by the archers, three arrows each per round. 4 rounds 5 points per apple hit. Shooters were eliminated if they hit the "pirate" (even cut the line counts here) 5 points bonus per archer who survived each round. Points for competition were awarded in reverse order of placement - 1. Eg. 10 archers, first gets 9 points down to last gets 0 point. Ties split the points for both positions. 5 and 6th tie splitting 11 points. Reverse Scoring ~ concentric ringed targets were used and the point values were reversed, making the bull the least amount of points and the outer ring worth the most points. 3 arrows per round 4 rounds Points for competition were awarded in reverse order of placement - 1. Eg. 10 archers, first gets 9 points down to last gets 0 point. Ties split the points for both positions. 5 and 6th tie splitting 11 points. Finals – Head-to-head Poison Arrow shoot

MARKSMAN ARCHERY TOURNAMENT  Archery was outdoors as the weather was nice. The site will provide an undercover facility either in the in the main barn or in another building onsite to accommodate future competitions in bad weather. There were three target competitions. Winner of each went to semi-finals with wild card for highest aggregate total. ACES LOW Competition had the Archers draw a card before each round. 3 arrows, standard target, standard scoring Cards were Ace through 5 representing scoring rings 1 through 5. Hitting the card ring counted double. Eg Drawing a 2. Any of the shots hitting two count for four. 4 rounds Points for competition were awarded in reverse order of placement - 1. Eg. 10 archers, first gets 9 points down to last gets 0 point. Ties split the points for both positions. 5 and 6th tie splitting 11 points.

CAPTAIN OF THE GRENADIERS Tournament KNOWNE WORLD 5 - Swiss 5 Tournament This tournament style was a round robin. It was administered identically to a round robin, but the fighters were forced to change weapons styles with each fight. Weapon choices were declared at lists sign up for five rounds and used in the order declared regardless of opponent. Each fighter had to choose one style per round from 1) single rapier 2) single rapier and soft-parrying object (e.g., cloak), 3) single rapier and hard parrying object (e.g., scabbard, buckler), 4) rapier and dagger, and 5) case of rapier in any order. After 5 rounds top 8 enter double elimination phase