Heart to Hearth Cookery

March 20, 2010 Class with Dinner!

This was a wonderful beginning of Spring, as I spent the day with enthusiastic students of the art of hearth cooking!  A couple celebrated their 50th wedding anniversary by participating today in preparing a meal at the hearth with friends and family members.  The dinner included receipts that involved as many hearth cooking techniques as possible and of course wonderful flavors.  Symmetrically arranged on the table are the following receipts:  To bake a rump of Beefe,  A Carett pudding baked, Fritters of Spinage, For a Boyled Plain Pudding, To make Naples Biskits and keeping cool for the dessert course To make Chocolate Creame. 

Naples Biskits and Pipkin

  In the picture to the right, I am removing the Naples Biskits from the Bake Kettle and in the large pipkin to the left is a rump of beef stewing with thyme, marjoram, parsley, cloves, onion and claret wine!  See more information on the pipkin on my food history source page.

Join me in more hands-on food history fun at my second Confectionery Workshop May 22,2010 at Bolton Mansion.  If you would like to learn about making comfits, sugar plate, syllabub with a syllabut engine and more, visit my website at www.hearttohearthcookery.com and click on the class page for more information.  Class size will be limited to maximize the hands-on experience. 

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