We're in the Pacific Northwet, so the idea of an SCA event on a day which began with driving rain daunted us not. Loading up fire pits, wood, pots, pans, ingredients and selves (and boots - were were going to a horse farm) we descended on the site and set up a couple of pop-up shelters out behind the barn for some respite from the rain. Naturally, though, the fire had to be in the open. I got both fire pits going, even though the rain drenched the newspaper I'd planned to use before I could light it. Paraffin fire starters were a blessing.
Over the shallow fire pit was seared lamb for one lady's lunch and then the rest of the lamb and a bunch of herbs and vegetables went into a pot for a thoroughly modern, but very tasty, stew. A couple of quinces also got speared and cooked over that fire. I took over the deeper, hanging fire pit with a Norwegian wafer iron and a 16th century recipe. Since one of the ladies had brought quince paste, I chose to make soft, crepe-style wafers rather than attempt anything crispy in the damp.
The precipitation thankfully let up while I was doing the actual wafer making. I was already soaked, though, so the main benefactor of the break was the consistency of my wafers. I love rose water, I love the taste, the smell, and I thoroughly love the scent of rose water enhanced wafers cooking over a fire pit. I chose one of Peter Brears' recipes because it was my very first time with the iron, making pastry over fire, and a late-period recipe so I wanted something I could trust. I trust Brears to have extensive hands-on experience with his recipes and to describe the outcome in detail. I wasn't disappointed.
I chose the recipe from Banquetting Stuffe:
2 egg yolks
1/8 pint cream
1/8 pint rosewater
1/8 pint water
8 oz. flour
Slowly beat the flour into the liquids, adding sufficient extra water to produce a creamy mixture.
I also added two or three tablespoons of sugar and about a teaspoon and a half of nutmeg.
Things to remember: Keep the iron hot and well-greased. I used spray stuff because I didn't want to risk my fingers buttering the iron between wafers. Keep the iron hot. I did this by resting it on the fire while stacking the cooked wafers. If you want them soft, keep them cool; if hard, put them near the fire and let them dry thoroughly. They're good warm when soft, not so good when cool. Next time I'll dry them, or get a tortilla warmer. I like rose water, so I used only about a tablespoon of plain water. We're also Americans, so 'cream' is a choice of whipping or half and half. I used the latter. They tasted lovely.
I highly recommend people try something like this new and different at events. Cook over fire, do it in the rain, field-test a recipe you've never tried before. It's a lot of fun and you attract people.