Posted by: hearttohearthcookery | January 2, 2013

Lay them Handsomely

Baking Pears in Mouth of Bake Oven

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

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Posted in Bake oven, culinary history, food, food history, Food preservation, Hearth cooking classes, Pears, receipts, recipes | Tags: , , , , , ,

Posted by: hearttohearthcookery | January 1, 2013

Pears and Sweet Wort

Pears and Sweet Wort

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

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Posted in culinary history, drying, food, food history, Food preservation, Pears, receipts, recipes | Tags: , , , , ,

Posted by: hearttohearthcookery | December 31, 2012

A Tazza of Sweetmeats

Dried Pears, Quince Cakes and Spun Sugar

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

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Posted in confectionery, culinary history, food, food history, Pears, Quince, receipts, recipes, Tazza | Tags: , , , , , , ,

Posted by: hearttohearthcookery | December 30, 2012

Another Sack-Posset

Sack-Posset

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

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Posted in confectionery, culinary history, food, food history, posset, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | December 29, 2012

Mirror Plateau

Mirrow Plateau

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

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Posted in confectionery, culinary history, food, food history, mirror plateau | Tags: , , , ,

Posted by: hearttohearthcookery | December 27, 2012

The ‘Banquet’ Course

Banquetting Table

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

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Posted in 17th century foodways, confectionery, culinary history, food, food history | Tags: , , , ,

Posted by: hearttohearthcookery | December 26, 2012

Dutch Goose for the Holidays

Pig Stomach

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

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Posted in culinary history, food, food history, Pennsylvania German foodways, pig stomach, receipts, recipes, spider | Tags: , , ,

Posted by: hearttohearthcookery | December 24, 2012

Well-Stuffed

Pig Stomach Boiling

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

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Posted in culinary history, food, food history, Pennsylvania German foodways, pig stomach, receipts, recipes | Tags: , , ,

Posted by: hearttohearthcookery | December 23, 2012

A Simple Filling

Filling for Pig Stomach

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

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Posted in culinary history, food, food history, Pennsylvania German foodways, pig stomach, receipts, recipes | Tags: , , ,

Posted by: hearttohearthcookery | December 22, 2012

Pig Stomach-To Clean and Repair

Repairing the Stomach

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

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Posted in culinary history, food, food history, Pennsylvania German foodways, pig stomach, receipts, recipes | Tags: , , ,

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