Filling for Pig Stomach
The mixture of ingredients that typically fills a pig stomach (Hog Maw) are very simple: potato, sausage, onion, salt and pepper. The cleaned and repaired pig stomach (see previous posts) has just started to be filled and is resting on the mixture.
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
Repairing the Stomach
I have cleaned many pig stomachs and that is a program demonstration by itself. It requires the removal of fat, the use of salt, many washings in water until the odor is more pleasant, and finally the removal by hand of the rugae (the inner wall of the stomach with many furrows). The task is not easy to do without having some tears of the outside membrane. Before filling the stomach casing with sausage, potato and onion, these tears must be mended. I am using linen twine for the job.
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
Pig Stomach
What I am holding is a cleaned pig stomach (which means just the lining) that I used to prepare a receipt (recipe) called Pig Stomach or Hog Maw. The pig stomach was available during butchering time which coincided with the Christmas holiday. For many, the pig stomach is a Christmas tradition.
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 history, Pennsylvania German foodways, pig stomach, receipts, recipes | Tags: culinary history, food, food history, foodways
Poffertjes
While preparing the poffertje batter and letting it sit, loaf sugar was powdered in a marble mortar and pestle to seive onto the finished puffed pancake.
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, Dutch foodways, food, food history, Marble mortar and pestle, Poffertjes, Poffertjes pan, receipts, recipes | Tags: culinary history, food, food history, foodways
Poffertjes Turned
The poffertjes puff and brown while cooking. Once the poffertjes had that distinctive puffy appearance, I checked them by using a two-tined table fork for brownness. The poffertjes to the left of the pan browned faster than the ones on the right.
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, Dutch foodways, food, food history, Poffertjes, Poffertjes pan, receipts, recipes | Tags: culinary history, food, food history, foodways
Poffertjes Cooking
The reproduction poffertjes pan that I use has “dimples” slightly larger than the three centimeter originals. In order to conserve coals, I am using the embers on the lid of a bake kettle for the source of heat to cook the poffertjes. A two tined fork was used to turn them. See previous posts for poffertjes 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, Dutch foodways, Poffertjes, Poffertjes pan, receipts, recipes | Tags: culinary history, food, food history, foodways
Poffertje Batter Ready
After the poffertje batter set in a sunny window for awhile, the barm did its work as you can see pictured. The batter is now ready to make the tiny, puffed Dutch pancake.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, Dutch foodways, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Poffertjes Batter
The poffertjes batter was prepared with buckwheat flour, egg, milk, water, barm (yeast from beer making process), and melted butter. The batter should be smooth and runny but not too runny. I let the batter sit in a sunny window sill to let the barm do its work.
Visit my website at: www.hearttohearthcookery.com
Posted in buckwheat, culinary history, Dutch foodways, receipts, recipes | Tags: culinary history, food, food history, foodways
Buckwheat Flour
To make poffertjies (Dutch tiny puffed pancakes), a light buckwheat flour is needed. The best source I have for appropriate buckwheat flour is made using my quern to grind buckwheat seed.
Visit my website at: www.hearttohearthcookery.com
Posted in buckwheat, culinary history, Dutch foodways, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Plumping Currants
In yesterday’s post To make Dough, the twelve pears cut lengthwise, cinnamon and ginger were apparent, but there were several questions about what else was in the Pear-taert. Pictured in my posnet are dried currants being plumped. Both Currants and Sugar of each a quarter pond (pound) and 6 loot butter (84 grams) were added before the taert was enclosed.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, Dutch foodways, food, food history, Pears, Posnet, receipts, recipes
Heart to Hearth Cookery 