OPEN HEARTH COOKING WORKSHOPS

Posted on July 15, 2014 by Sandie

FALL 2014 NEWMARKET, NH

Join us to prepare and eat savory and sweet dishes of the past on the open hearth.

These Hearth cooking workshops are fun and informative. Each class is different. You will learn to roast, bake, stir, and sizzle your way through the preparation of a traditional 17^th -18^th century meal using receipts from the past. Enjoy the warmth of the hearth as you enjoy the fruits of your labor.

September 13th SPECIAL WAFER & WAFFELS WORKSHOP

Presented by Nancy Miller and Sandra Tarbox

Come and spend a day testing wafer receipts and making fillings. We’ll do a few waffles too. Bring some containers to take wafers and filing home. Pack a lunch and join in the fun. Space is limited so register soon. Fee $20

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Following workshops: The registration fee per class is ^$65 per person.

We starts at 10 and finishes about 3

September 27^th Boiled and Baked

We begin by stuffing a whole cabbage with force meat and boil it over the fire. Take a trip out to the herb garden to pick fresh greens for a boiled herb pudding. Bake flat bread on the hearth. Mix up and boil ingredients for a Yellow Flummery Pudding for a sweet side dish, served with Pine Tree Shillings.

October 18^th Savory and Sweet

Our savories will be Potted Beef, Oxford Sausage and Scotch eggs, with homemade vermicelli pudding and Carrot Puffs. Our meal will be accompanied by Maids of Honors, filled with a tasty and colorful assortment of preserves. And finish with an Early American beverage.

November 8^th They Ate That!

Pigeon, Cockscombs, Wiggs and Hedgehogs – OH MY! It’s not what it seems and this meal will be a treat, fun to make, share and converse about.

For more information, or to register, email sandie@colonialtable.com

Due to the number of registrations and or the availability of certain food items

substitutions may be made to the menu.

JUST DESSERTS 3

Posted on July 13, 2014 by Sandie

Yes it has been awhile since our Just Dessert workshop. Sometimes modern life gets in the way of my 18th century life. However the workshop is still important to share. We had a very full day at the hearth and this should bring us to the last group of receipts we used.
Sue and Tracey tackled the White Pudding in skins by Elizabeth Raffald, The Experience House-keeper” 1769. The rice needed to be boiled in milk until soft. It was then strained.

Rinsing the skins is a very important gob, they are gritty and you need to wash both inside and out very well. This can be fun, much like water balloons.

The clean skins were placed on the funnel tip and the sweet rice mixture that was made into a stiff batter was added to the funnel. Tracey and Sue take turns using the sausage press and turning the skins into links.

We only fried four links and they were very good I’ll do this again for myself. As for the rest, they were packed up to be taken home and fried for dessert.

Next we played with the walnut mold. The dough was divided in half and cinnamon added to one part. This would become the brown shell. The rest was made into the nut inside.

It made quite a few as you can see here.

Paul’s arm had a chance to rest from beating the cake batter for an hour so he wiped up the batter for the wafers.

Once again the batter just would not work. We managed to get a few but then gave up and I took out the ones I had from my last successful try.

Last but not least there was the syllabub from an anonymous manuscript of 1677, made with whipping cream, lemon peel grated, white wine, a touch of nutmeg and a sprig of rosemary.