Classes and Basics


A selection of documentation on classes I have taught, or have put together to teach at future events, and tidbits that have caught my interest.

Basic Information and How To

Almond Butter (or cheese) - A 15th century of using almond milk to make almond butter or almonds cheese. Perfect for Lent, or those with allergies to dairy.

Almond Milk - A look at the importance of almond milk in the medieval culture. Includes a quick how to make almond milk, along with th method used in period.

Comfits - Comfits were often served at the end of the feast to freshen the breath, act as a digestive, as decoration and sometimes used in the treatment of specific illness. Commonly found in the Elizabethan banqueting course.

How to Render Suet - A brief discussion of three methods to render suet; crock pot, stove top and oven. White fat is a common ingredient in historic cooking.  It can also be used to make soap/candles, cosmetics/skin care and in medicines. 

Fruit Paste - Fruit paste was a very common item to find as part of an Elizabethan Banqueting course. It was a way of preserving a fruit so that it could be enjoyed year round.

Measurements and Conversions - An easy to locate set of tables for converting common measurements, temperatures and scaling recipes up or down. Placed here because I use it all the time and can now locate this information easily :-)

Sugar and Gum Arabic Preserved Flowers - These delicately preserved flowers add beauty and grace to the table.  This method on how to preserve flowers by sugaring is from the 17th Century.

Wortys -  A very brief examination of  “Wortys” which refers to any member of the Brassica family including cabbage, broccoli, mustard, kale and turnips.

Classes

Arranging the Feast: The Application of Medieval Dietary Theory to Modern Day Feasts

Cooking with Kids: Bringing your children into the kitchen, basic kitchen safety, age related cooking skills (2 years to 13 years), and strategies.

Interpreting the Manuscripts - My Process



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