Posted on 12/15/2017 4:39:44 PM PST by Jamestown1630
While enduring a ‘bug’ this week that left me unable to do much but sleep or sit in front of the TV, I happened upon Clarissa Dickson Wright’s series, ‘Breakfast, Lunch, and Dinner’, which you can find on YouTube, and which is a really interesting history of how our 'three squares', and the ways we partake of them, have evolved over time.
In the Lunch episode, she featured a pasty (yes, no 'r') crust design, executed by food scholar Ivan Day. This was so beautiful, I had to find the design, and know more about it.
On the way, I found some interesting stuff – including Day's great website on historic food:
http://www.historicfood.com/portal.htm
The pasty design seems to have been derived from Edward Kidder’s ancient ‘Receipts of pastry and cookery, for the use of his scholars’, published in 1720 (you can still buy a copy on Amazon ;-):
http://www.historicfood.com/Edward%20Kidders%20Lamb%20Pasty.htm
I’m not personally a fan of British pasties; but it seems to me that we could decorate our sweet or savory pies just as beautifully – it just takes practice, and starting small! And you don’t need cutters to do this; just find a design, make a cardboard cutout of it, and find a sharp knife to cut the pastry to each of the shapes; then do some detail on the pieces.
Food52 has a lot of starter ideas for ‘fancying up’ your pie:
https://food52.com/blog/8744-9-ways-to-fancy-up-your-pies
-JT
That pound cake does look dangerous. Dangerously delicious! And about perfect in density. Not like the black hole baby houses I made. Lol. Hope the home life settles for Christmas and you get to enjoy a merry one. Thanks so much, Aliska.
I might do the ginger too. I love gingerbread cake. I really want to try a recipe that works with these wonderful small cake molds. I found on sale today a big bad of tiny sugared ginger at Cost Plus. Found a lot of stuff there, actually.
My moms friends cancelled today, sick, so I got to keep the little houses. I want to make more, and use them as a little display. Everyone loves looking at them.
You’re so right! It is always a pleasure to spend time with everyone on this thread. . .
It is always fun having that element of surprise wondering “what is Jamestown going to be up to this week?!!!”... In most instances I learn something new reading each thread. I enjoy cooking and also like trying new recipes. I’ve printed out quite a bit from this thread!
I love cost-plus. I miss many California stores, like Trader Joe’s. although I hear there is one about two hours from me. I do like candied ginger. or crystallized ginger. And fresh ginger in Chinese. It’s just something about the dried stuff. But I love all the other ingredients in ginger bread so I might try leaving out the ginger.
Gladly!! I love to share recipes that my family really likes... and if my youngest will eat it and say it is good... that is pretty much a five star!
CHEESY HAM CHOWDER RECIPE
Ingredients:
10 bacon strips diced (see bottom note *)
1 large onion, chopped
1 cup diced carrots
3 tbsp all purpose flour
3 cups milk
1 1/2 cups water
2 1/2 cups cubed potatoes
1 can (15 1/4 oz) whole kernel corn, drained
2 tsp chicken bouillon granules (or whatever you have that is equivalent)
Pepper to taste
3 cups shredded cheddar cheese
2 cups fully cooked ham in cubes
Directrions
In a dutch oven or large soup kettle, cook the bacon until crisp. Remove to paper towels to drain. In the drippings, salute onion and carrots until tender. Stir in flour to coat everything. Add milk and water. Bring to a boil, cook and stir for about 2 minutes until it thickens (it won’t be super thick but you will see a thickening ). Add the potatoes, corn, bouillon, and paper. Reduce heat, simmer uncovered for about 20 minutes or until potatoes are tender. Add cheese and ham, heat until cheese is melted. Stir in bacon.
***okay, my notes/additions. I deleted the bacon when I made the recipe again... with bacon so high in price.. I evaluate if it really does a lot for the recipe and I don’t think it does. I used veggie oil for the saute but butter or bacon grease would be good as well.
***I also did the initial saute part on the stove including the flour and then added it all plus the potatoes, corn, bouillon etc.. to a crock pot. I put it on medium but you could use high if in a hurry. After the potatoes were done, I added the cheese and allowed that to melt. I liked the crock pot because the really low setting kept it warm (our family schedule is insane... so something good to eat was available for the clan coming and going). It really is a simple recipe but they all asked for it again and that week. It is also filling so a good Winter meal.
(((Hugs))) Mom
I’m definitely making that chocolate pound cake – recipe saved and printed! It looks decadent but very easy.
And a merry Christmas and happy new year to you also!
I paid $5.99 for 1/2 lb pkg of Kerrygold.....but it lasted a long time....it was worth it.
At Stop & Shop, we sometimes can get it for $2.99 for half a pound. Half a pound is what I need for a batch of shortbread!
And I forgot to tell you I have cling wrap rubber banded around my keyboard lol. I don't want to have to buy a third one from keys that won't work because they got wet.
And I'm sorry I went off the rails there, will let it be and appreciate all you do. This thread is one of the things that is uplifting for me.
Finally, if you think I go too far (sometimes I definitely do), you should see some posts that I just plain don't post or others that I delete big chunks of it before posting.
I think the recipe at DH mentions it, but I do recommend a chocolate square over cocoa powder AND I try to keep it very low and in the melted butter until melted. The water probably should be very hot, and once or twice it didn't mix right, kind of curdles. Maybe you can refine the process like why not melt the chocolate in hot water?
Merry Christmas, Cottonball!
Irish favorite, bread, slathered in soft butter,soaked in custard, browns nicely, a sweet spongy dish.
Toffee Sauce turns it into an adults-only treat. Baking Tips: Use large, plump Medjool dates. Can
do day ahead; re-heat 350 deg 8 to 10 min (hot in center).
INGREDIENTS: 4 tablespoons Kerrygold Butter, 10 slices good-quality decrusted white bread, cup chp pitted dates, 1 1/2 cups cream 2/3 cup milk 3 eggs 1/3 cup plus 2 tb superfine sugar 1/2 teaspoon vanilla tb light brown sugar Brandied Toffee Sauce ing: 8 tablespoons Kerrygold Butter 8 ounces (about 1 1/4 cups) light brown sugar (or half brown and half superfine sugar) 1 cup cream 1/4 cup brandy 1/4 cup sweet sherry
METHOD Butter bread, leaving 4 slices whole and cutting the remaining 6 slices in half to make triangles. Grease the sides and base of an 8-inch square baking dish. Place the 4 whole slices of bread buttered side up on the base of the ovenproof dish, then sprinkle the chopped dates over the top. Arrange the triangles of bread buttered side up on top to cover the dates.
Heat the cream and milk in a saucepan almost to the boil. While it heats up, whisk the eggs, sugar and vanilla in a heatproof bowl, then pour the very hot milk and cream on top, whisking as you pour. Pour this custard over the bread, and allow to soak for 20 minutes. Sprinkle brown sugar over bread.
Place baker in a large roasting pan and carefully pour enough hot water into the roasting pan to come halfway up the sides of the baking dish.
Bake 350 deg 50 minutes to 1 hour or until the top is golden and the center just set.
Serve with Brandied Toffee Sauce, softly whipped cream.
SAUCE: Place the Kerrygold Butter, sugar and cream in a saucepan and bring to the boil, stirring all the time. Boil for 4 minutes or until the sauce has thickened. Remove the pan from the heat, allow to cool for 1 minute, then add the brandy and sherry. Makes 1 3/4 cups.
Wow...great price.
I usually get it at my country farm store....carries lots of imported items.
They are a bit expensive but it’s such a pleasure to shop there, I dont mind paying a few bucks more.
Wow...great price.
I usually get it at my country farm store....carries lots of imported items.
They are a bit expensive but it’s such a pleasure to shop there, I dont mind paying a few bucks more.
Nothing says Christmas like the Rockefeller Center tree----and the ice-skating rink.
That’s beautiful!
Absolutely beautiful. Lincoln Center is my favorite for Christmas!
Yum! To KerryGold bread pudding!
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