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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 method 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 the 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.

Dashi (だし, 出汁) or Dashijiru (出し汁) & Furikake (ふりかけ) - Three different ways to create dashi. Recipe from Ryōri Monogatari (1603), Modern Dashi, and Overnight Dashi with a bonus recipe for Furikake rice seasoning which can be made from the left over katsuboshi (dried bonito) & kombu (kelp).

Homemade Vegetable stock, Vegetable Stock Powder & Homemade Bouillon Cubes - A great way to shave some $$ off your feast budget and to ensure that you know what it is you are serving to your guests.  Includes a bonus recipe for vegetable stock powder which does not require refridgeration and adds a burst of flavor to camp dishes. Another bonus is homemade bouillon, savory flavor bombs that do not take up a lot of space, but do require refridgeration that add a homemade taste to any canned broth taken camping. 

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 :-)

Pot Ash -or- Cooking with Ashes - A look at the use of wood ashes to create a leavening agent for dough and instructions on how to create your own Saleratus (potash) for the adventurous.

Spice Conversions - An easy to locate chart that converts spices from ounces to tablespoons and gives a list of possible substitutions.

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

Apothecary Weights: Common weights that were used for making medicines, receipts (recipes) and ointments in the late 1500's.  Includes grains, scruple, dramme, ounce, pound and the symbols that were used for in text.  

Arranging the Feast: The Application of Medieval Dietary Theory to Modern Day Feasts: Contains very brief and high level overviews of Greek dietetics and the theory of digestion, the role of the cook and health and the basic structure of 15th Century English Feasts. Lastly some suggestions on applying the structure to modern menus.

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

Feast Budget -or- Calculating the Costs of the Feast: How to calculate your cost per serving, cost per table, and the number of diners to serve in order to work within your budget for a feast. Also includes some hints and tips on ways to reduce your costs without sacrificing your menu. This is -not- a class about how to budget, but how to work within one.

Interpreting the Manuscripts - My Process



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Simply click the link to be taken to the page to find the recipe. Please leave me a message and let me know if you would like to see more posts like this.



Thank you!

.xxx. Soupes dorroy. (Harleian MS. 279 (ab 1430)) Soup Dorroy - A delicious twist on "creamed" onion soup. The onions when cooked with the wine take on a very fruity flavor, and the almond milk adds creaminess in the background that tempers the sweet fruity taste of the onions. A budget friendly, easy to cook, tasty dish that would not be amiss at a luncheon, tavern, feast or camp meal.



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