‘Videos’ Category

1621 Harvest on The Chew

November 20th, 2012 by KM Wall

I’m beginning to think that you’ll need to string together ALL the photo and film shoots that we do to really get an idea of the Harvest Celebration of 1621. A few minutes of one or two tables……

Here’s a segment on The Chew

This menu included:

Roasted Goose with sauce:

Sauce for green geese.

The best sauce for green geese is the juice of sorrel and sugar, mixed together with a few scaled feaberries, and served upon sippets; or else the belly of the green goose filled with feaberries, and so roasted, and then mixed with verjuice, butter, sugar, and cinnamon, and so served upon sippets.

-1631. Gervase Markham. The English Housewife. Best ed. p. 90-1.

Bread of Indian Corn -NOT Cheat bread! – and thank you Carolyn for the goose and the bread.

and thanks to Chef Roy and the Sedexo team for preparing some of the items off the Harvest Dinner menu for this shoot:

Stewed Pompion

Pottage of cabbage

Roasted turkey (it’s been carved, but it’s there – onion sauce implied)

We really ate the food!

Sorrel leaf - closeup

A Pumpkin Pie fit for a King (Arthur, that is)

November 15th, 2012 by KM Wall

A very modern pumpkin pie

Regional differences are inevitable of course, and the food writer Clementine Paddleford claimed to have summarized them in the 1950’s when she said, ‘Tell me where your grandmother came from and I can tell you how many kinds of pie you serve for Thanksgiving.’ If she was from the Mid-west, Ms Paddleford said, there would be two types (mince and pumpkin), if from New England, three (mince, pumpkin, cranberry), Boston, four (mince, pumpkin, cranberry and apple). 

-  Janet Clarkson. Pie: A Global History p.79.

If you’re from Plymouth, you would also have Indian Pudding, and the cranberry pie might have raisins in it and go by the name of Mock-Cherry. And you might also have a Chicken Pie, and if you have good friends who are great historical cooks, you could even be lucky enough to have Marleborough Pudding, which is actually an apple pie PLUS….and now, back to pumpkins.

There aren’t all that many pumpkin (pompion ) pie recipes in English cookbooks in the 17th century. This is one of the earliest AND easiest. It is also an English translation of a French recipe and it will be another 2 years before there is an English recipe. The first English recipe for pumpkin pie is from the cook of the Queen, Henrietta Maria, who is….French.

Tourte of pumpkin.
Boile it with good milk, pass it through a straining pan very thick, and mix it with sugar, butter, a little salt and if you will, a few stamped almonds; let all be very thin. Put it in your sheet of paste; bake it. After it is baked, besprinkle it with sugar and serve.”

- Francois Pierre La Varenne. The French Cook [1653], Translated into English in 1653 by I.D.G., Introduced by Philip and Mary Hyman [East Sussex: Southover Press} 2001 (p. 199-200)

OR

Pumpkin Pie from King Arthur Flour

you could try something totally modern and delicious from King Arthur Flour. This pumpkin pie is quick and easy and there’s a video from our friends at How2Heroes to give you all the guidance that ever so many of the seventeenth recipes lack.

 

Bring out your pompions and let the sugar be-sprinkling begin!

 

National Indian Pudding Day

November 12th, 2012 by KM Wall

It’s that time again… Check out our Indian Pudding recipe in  Yankee Magazine!

There’s also a brand-new video that Comcast Get Local is airing on the Get Local station! We will post it when we get our very own copy. Until then, make sure you check your Get Local Comcast listings to see it!

Turkey Fricasse

November 22nd, 2011 by Carolyn

Need a recipe for your Thanksgiving leftovers? Here is a great 17th century recipe you can use that delicious and different.

 

 

Enjoy!

Indian Pudding- How 2 Heros

November 7th, 2011 by admin

Check out our video on How2Heros. Three ways to make Indian Pudding!

Indian Pudding

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