Pears in Slack Bake Oven
The bake oven rack, with the pears soaked in wort and baked in gentle Oven, were set in an Oven that is warm, but not hot ’till they are dry. At the end of a baking day, the oven temperature gradually goes down until the heat is perfect for drying foods (a slack oven).
My next scheduled classes are a chocolate workshop in February and a hearth cooking class in March. Visit my website for more details: www.hearttohearthcookery.com
Pears on Drying Rack
After the pears are baked in a gentle Oven, the receipt (recipe) states to lay them on a Sieve or Lattice. I have laid the pears on my bake oven drying rack as the “lattice”. There are two of my three sections of drying racks in this picture. On the second rack, are just harvested American persimmons.
My next scheduled classes are a chocolate workshop in February and a hearth cooking class in March. Visit my website for more details: www.hearttohearthcookery.com
Posted in American persimmon, Bake oven, culinary history, drying, drying racks for bake oven, food, food history, Food preservation, Hearth cooking classes, Pears, receipts, recipes | Tags: Bake oven, classes, culinary history, food, food history, Food preservation, foodways, Hearth cooking classes
Baking Pears in Mouth of Bake Oven
After the pears laid in sweet Wort, the receipt (recipe) states to lay them handsomely in an earthen preserving Pan, and bake them in a gentle Oven. As the bake oven was being fired to bake bread, I placed the earthen preserving Pan of pears at the mouth of the oven with the door open to achieve a “gentle Oven”
My next scheduled classes are a chocolate workshop in February and a hearth cooking class in March. Visit my website for more details: www.hearttohearthcookery.com
Pears and Sweet Wort
For the receipt (recipe) To dry Pears, which appeared in the previous post in a tazza, I chose Pears which are very large and fair, and ley them for two or three Days in sweet Wort. The pears pictured lay covered in sweet wort (The liquid extracted from the mash in the beer making process) for two days and some of the wort is with the pears in the redware bowl.
My next scheduled classes are a chocolate workshop in February and a hearth cooking class in March. Visit my website for more details: www.hearttohearthcookery.com
Posted in culinary history, drying, food, food history, Food preservation, Pears, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, Hearth cooking classes
Dried Pears, Quince Cakes and Spun Sugar
In the tazzas prepared for the banquetting (dessert) table, the receipt (recipe) To dry pears was displayed surrounded by Quince Cakes and ornamented with spun sugar. In the prior post, the dried pears were displayed with gilded almond comfits.
My next scheduled classes are a chocolate workshop in February and a hearth cooking class in March. Visit my website for more details: www.hearttohearthcookery.com
Posted in confectionery, culinary history, food, food history, Pears, Quince, receipts, recipes, Tazza | Tags: comfits, confectionery, culinary history, food, food history, Food preservation, foodways, sweet meats
Sack-Posset
The reproduction posset pot (reflecting in the center mirror) contained a receipt (recipe) for Another Sack-Posset: Take eight Eggs, yolks and whites, and beat them well together, strain them into a quart of Cream, season them with Nutmeg and sugar, put to them a pint of Sack, stir them all together, and put them into you Bason, and set them in the Oven no hotter than for a Custard, let it stand two hours.
My next scheduled classes are a chocolate workshop in February and a hearth cooking class in March. Visit my website for more details: www.hearttohearthcookery.com
Posted in confectionery, culinary history, food, food history, posset, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Mirrow Plateau
Silver mirrored plateaus were used for banquetting (dessert courses) to reflect the confections, fine Delftware and increase the light. Reflecting in my mirrow plateau are a sweetmeat glass of clove comfits and a reproduction Delftware dish of preserved apricots.
My next scheduled classes are a chocolate workshop in February and a hearth cooking class in March. Visit my website for more details: www.hearttohearthcookery.com
Posted in confectionery, culinary history, food, food history, mirror plateau | Tags: confectionery, culinary history, food, food history, foodways
Banquetting Table
Before the Georgian era, the banquetting course was the fashionable way to end a meal. Pictured by candlelight, is my 2012 banquet course. At the beginning of the Georgian era, the name changes to the adopted French term ‘dessert’.
My next scheduled classes are a chocolate workshop in February and hearth cooking class in March. Visit my website for more details: www.hearttohearthcookery.com
Posted in 17th century foodways, confectionery, culinary history, food, food history | Tags: confectionery, culinary history, food, food history, foodways
Pig Stomach
After the boiling process (see previous post) a pig stomach needs to be browned in lard prior to serving. During the holidays, a Pennsylvania Dutch tradition for many is a Dutch Goose which is pig stomach stuffed with potato, onion, sausage, salt and pepper for this old receipt (recipe).
My next scheduled classes are a chocolate workshop in February and hearth cooking class in March. Visit my website for more details: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Pennsylvania German foodways, pig stomach, receipts, recipes, spider | Tags: culinary history, food, food history, foodways
Pig Stomach Boiling
The stomach (once cleaned) is very elastic and holds a good quantity of sausage, potato, and onion. It is important not to overstuff the stomach casing as it will burst during the first stage-the boiling process.
My next scheduled classes are a chocolate workshop in February and hearth cooking class in March. Visit my website for more details: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Pennsylvania German foodways, pig stomach, receipts, recipes | Tags: culinary history, food, food history, foodways
Heart to Hearth Cookery 