I am slicing the Jerusalem artichokes (sunchokes) thin readying them for drying on my drying rack at one of my Lenape demonstrations.
Visit my website at: www.hearttohearthcookery.com
Posted by: hearttohearthcookery | December 3, 2020
Sunchokes: Ready to Dry-A Taste of Hearth Cooking
Posted in culinary history, food, food history, Jerusalem artichokes, Lenape, Native American, receipts, recipes, Sunchokes | Tags: culinary history, food, food history, foodways, Lenape, Native American
Posted by: hearttohearthcookery | December 1, 2020
Sunchokes: Baked in Skins-A Taste of Hearth Cooking
Sunchokes (Jerusalem artichokes) baked in their skins in embers become very similar to a potato baked with a mild taste of artichoke hearts.
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Posted in culinary history, food, food history, Jerusalem artichokes, Lenape, Native American, receipts, recipes, Sunchokes | Tags: culinary history, food, food history, foodways, Lenape, Native American
Posted by: hearttohearthcookery | November 29, 2020
Hakialaipën-A Taste of Hearth Cooking
The hakialaipën (Indian potato or Jerusalem artichoke) are used similar to the white potato but unlike potatoes the tubers store their carbohydrate as inulin and not starch.
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Posted in culinary history, food, food history, Jerusalem artichokes, Lenape, Native American, receipts, recipes | Tags: culinary history, food, food history, foodways, Lenape
Posted by: hearttohearthcookery | November 27, 2020
Sunroot, Sunchoke, Earth Apple-A Taste of Hearth Cooking
Known today as the Jerusalem artichoke, even though there is no relationship of this plant with Jerusalem nor is it a type of artichoke, this native plant is also called a sunroot, sunchoke, earth apple and by the Lenape hakialaipen.
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Posted in culinary history, food, food history, Jerusalem artichokes | Tags: culinary history, food, food history, foodways, Lenape, Native American
Posted by: hearttohearthcookery | November 23, 2020
Crimson Biscuit of Red Beet-Roots-A Taste of Hearth Cooking
The receipt (recipe) To make Crimson Biscuit of Red Beet-Roots is a confection prepared with beets, sugar, butter of egg yolks, flour, cinnamon, orange flower water and lemon juice and dried in an oven. Pictured it is ready for the table garnished with gilded almond comfits.
Visit my website at: www.hearttohearthcookery.com
Posted in beets, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | November 21, 2020
Make into Cakes-A Taste of Hearth Cooking
After the mixture of mashed beets, sugar, butter of the Yolks of hard Eggs, flour, cinnamon, orange flower water and lemon juice have been reduced to a paste for the receipt (recipe) To make Crimson Biscuit of Red Beet-Roots, make them into Cakes. The cakes are on a tin baking sheet lined with paper ready to dry in an Oven.
Visit my website at: www.hearttohearthcookery.com
Posted in beets, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | November 19, 2020
Reduc’d to Paste-A Taste of Hearth Cooking
In the everted rim sauce pan on my brazier, the mixture of beets, sugar, butter of yolks, flour, cinnamon, orange flower water and lemon juice for the receipt (recipe) To make Crimson Biscuit of Red Beet-Roots is reduc’d to a paste.
Visit my website at: www.hearttohearthcookery.com
Posted in beets, confectionery, culinary history, Everted rim sauce pan, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, Food preservation, foodways
Posted by: hearttohearthcookery | November 17, 2020
In the Everted Rim Saucepan-A Taste of Hearth Cookery
The receipt (recipe) To make Crimson Biscuit of Red Beet-Roots started with the mashing of the boiled beets in a large mortar and pestle and each ingredient was mixed in the mortar until the step to add some Orange-Flower water, and a little Lemon Juice. The capacity of my mortar and pestle had been met and the next step required using my brazier. I transferred the mixture to my reproduction everted rim sauce pan.
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Posted in beets, confectionery, culinary history, Everted rim sauce pan, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | November 15, 2020
Spice Finely Beaten-A Taste of Hearth Cooking
After a little flour has been added to the beets, sugar, and butter of yolks in the mortar for the receipt (recipe) To make Crimson Biscuit of Red Beet-Roots, some spice finely beaten was the next ingredient. My choice was Ceylon cinnamon prepared in a brass mortar and pestle.
Visit my website at: www.hearttohearthcookery.com
Posted in beets, confectionery, culinary history, food, food history, Mortar and pestle, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | November 13, 2020
A Little Flower-A Taste of Hearth Cooking
After the butter of yolks has been added to the mortar and mixed with the beets and fine sugar for the receipt (recipe) To make Crimson Biscuit of Red Beet-Roots, a little flower (flour) is the next ingredient.
Visit my website at: www.hearttohearthcookery.com
Posted in beets, confectionery, culinary history, food, food history, Mortar and pestle, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
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Heart to Hearth Cookery 