Making ice cream in the sabotiere
July is National Ice Cream month and I am doing 18th century ice cream demonstrations at the following locations:
July 4th 1 pm to 5 pm The Johnson Ferry House, Washington Crossing Park, New Jersey
July 11th 10 am to 4 pm at The Mill at Anselma (www.anselmamill.org)
July 18th 2 pm The Trent House in Trenton, New Jersey (www.williamtrenthouse.org)
For more information on my programs, see www.hearttohearthcookery.com
Posted in confectionery, culinary history, food history, ice cream, sabotiere | Tags: confectionery, culinary history, food history, ice cream
The cheese was removed from the press and has been air drying for several days now. It has to be turned three times a day and watched carefully for any unwanted color ie green. If there is any notice of growth, that area is cleaned and a small amount of salt applied. This has happened once and the cheese looks great and is ready for the rinding process!
Posted in cheese, cheesemaking, food history | Tags: cheese, cheesemaking, food history
I am just ready to pick up 10 gallons of raw milk to set a cheese today. The rennet stomach is ready and the milk will be heated to blood warm at the hearth, the rennet added and allowed to curd. Then the curd will be cut to allow the whey to drain and heated again slowly. Salt is added and the curd pressed with weight in a maple cheese mold. Check back here to find out the results.
Posted in cheese, cheesemaking, food history | Tags: cheese, cheesemaking, food history
This Thursday evening June 25th, I will be heading to Lancaster, Pennsylvania for the Annual Ice Screamers Convention (www.icescreamers.com). At the end of June, almost to prepare us for National Ice Cream Month (July), lovers of ice cream, ice cream memorabilia collectors, and a very few of us historic interpreters of ice cream gather together for the Thursday evening, Friday and Saturday convention. The three days start with an evening auction and ice cream stacking contest. On Friday is the day to show your stuff for both the members and the public during public hours. Complimentary ice cream is offered to all participants while browsing! The evening dinner highlight is the tasting of ice cream where some very interesting flavors have appeared. I have learned so much from all the knowledge of fellow ice cream enthusiasts, collectors, ice cream makers! Saturday is a day of more “formal” learning as there are education sessions. See my 18th century sabotiere and the programs that I present about ice cream at www.hearttohearthcookery.com
Posted in food history, ice cream, Ice Screamers, sabotiere
I was so excited with the pottery here in North Carolina at the ALHFAM conference that I forgot to write that I presented on the topic of Food Safety vs Food History. This combined my dietitian knowledge with my years of experience providing many food history programs for museums, historic sites, fairs etc. www.hearttohearthcookery.com
The participants learned the basic symptoms of food borne illnesses, the importance of sanitization of surfaces and hands, how to prevent cross contamination and most important how to identify if a receipt (recipe) prepared is safe for human consumption or should be used as an educational food.
The presentation was well received and there may be several food safety manuals appear at some museums and historic sites that have foodways programs.
Posted in food history | Tags: food history, food safety, foodways
Yesterday at ALHFAM, I was able to watch a kiln being fired to 1860 degrees F. with over a hundred reproduction pieces of Moravian redware being fired. The potter at Old Salem Museum and Gardens, Mike Fox, described how he made reproductions for use at the museum by interpreters and molded redware pieces. In the T. Bagge: Merchant store, I found reproduction molded baking dishes. Mike explained that he had copied an original mold to use to reproduce them. I asked if I could take a picture of my baking dishes and the mold he used in his shop in The Single Brothers House and was thrilled when the picture was taken. What was more exciting was taking a collections tour at the Horton Museum Center today and finding the original mold and an original molded redware baking dish.
Posted in food history, pottery | Tags: food history, pottery, redware
The 39th annual Association of Living History, Farm and Agricultural Museums commenced with workshops Saturday June 6th at Old Salem Museum and Gardens, Winston-Salem, North Carolina. Two food history related pre-conference programs were offered. Since I had participated in a bake oven workshop at the 1992 Winston-Salem conference, I opted to take a bus trip to the Seagrove Area Potteries. My main purpose was to visit Westmore Pottery, www.westmorepottery.com . Mary and David Farrell have been reproducing high quality pottery made and used in America between 1650 to 1850. I have been recommending their pipkins for years and incorporate many of their redware pieces in my food history business www.hearttohearthcookery.com . I was thrilled to finally meet them and visit their shop. I now have many more of their reproductions!
Posted in ALHFAM, food history, pottery | Tags: food history, redware
Tomorrow May 31, 2009, I will be at The Highlands Mansion and Gardens in Fort Washington, Pennsylvania for their free Community Day from 2 to 4 pm. The program will consist of many family oriented activities, but I will be providing Native American education and hands-on activities about the Lenape. For more information the website for The Highlands is www.highlandshistorical.org and phone number 215-641-2687.
This is a wonderful event for the family and the weather is predicted to be just as grand.
Posted in food history, Lenape, Native American | Tags: Native American
Heart to Hearth Cookery 