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Some Christmas Night Caps
My favourite Christmas tipple - Punch Royal - but why the orange peel? Recipe and explanation below. I was recently given a small job by a television production company to...
19 minutes ago - Food History Jottings
Royal Jelly
Jim Broadbent as King William IV having a row with the Duchess of Kent in front of an assemblage of some of my Georgian dessert food, including some Savoy cakes and a moulded...
19 minutes ago - Food History Jottings
Chef Comes To Pemberley
And Throws His Teddy Bear Out Of The Pram! A still from a kitchen scene in Death Comes to Pemberley, a BBC drama production based on the novel by P.D. James Earlier this year I...
19 minutes ago - Food History Jottings
To Roast a Pound of Butter
Some butter rotates 'a good distance from the fire' on a wooden spit in an abortive attempt to roast a pound of butter according to instructions from William Ellis, The Family...
19 minutes ago - Food History Jottings
Ryce Puddings in Scoured Guts
Rice puddings boiled in skins made from Gervase Markham's 1615 recipe When I was a child, I frequently heard the popular idiom, 'he could n't knock the skin off a rice...
19 minutes ago - Food History Jottings
Crepe Cake with Almond Whip Cream and Cherries
Due to a busy and crazy rehearsal schedule this week, I have 10 minutes to write this post. Let's go! I wanted to make a dessert for the July 4th cast party. I also wanted to...
51 minutes ago - Life's Too Short to Skip Dessert
Malted Milk Blondies with Chocolate and Butterscotch Chips
The opera finally opened here in Pittsburgh and it's a success! We had a day off on Monday and guess what else was a success? These blondies that I brought to the cast/crew...
51 minutes ago - Life's Too Short to Skip Dessert
Zucchini Bread with Chocolate Chips
Lovely readers! This world traveler has finally made her way back to her home, NYC! I've been here for a little more than a week and I've already baked! But I didn't take any...
51 minutes ago - Life's Too Short to Skip Dessert
Blackberry Pie Pockets
I recently went a little crazy at the local health food store buying up all types of berries. They all looked delicious and they were all going for a really good price. I...
51 minutes ago - Life's Too Short to Skip Dessert
Macarons for Diner en Blanc
Another Dîner en Blanc! I am feeling like a semi-pro for these amazing events. This time for NYC I made a center piece. (See above. I was very proud of myself for the whimsical...
51 minutes ago - Life's Too Short to Skip Dessert
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An Early Modern Christmas Party
Or The Pastry Kunstkammer The Burghley Nef. Nautilus shell with parcel-gilt silver mounts, raised, chased, engraved and cast, and pearls. France 1527-1528 Courtesy Victoria and...
Royal Jelly
Jim Broadbent as King William IV having a row with the Duchess of Kent in front of an assemblage of some of my Georgian dessert food, including some Savoy cakes and a moulded...
Some Christmas Night Caps
My favourite Christmas tipple - Punch Royal - but why the orange peel? Recipe and explanation below. I was recently given a small job by a television production company to...
Chef Comes To Pemberley
And Throws His Teddy Bear Out Of The Pram! A still from a kitchen scene in Death Comes to Pemberley, a BBC drama production based on the novel by P.D. James Earlier this year I...
Macedoine Jelly Revisited
A couple of glamorous victorian entremets in my kitchen Just a quickie. I have just spent a couple of days filming with a BBC crew making a number of items of period food...
To Roast a Pound of Butter
Some butter rotates 'a good distance from the fire' on a wooden spit in an abortive attempt to roast a pound of butter according to instructions from William Ellis, The Family...
To Roast a Pike
A pike roasted in front of the fire according to the directions in Elizabeth Birkett Here Booke 1699. It is stuffed with pickled herring, herbs, spices, anchovies, butter and...
A Medieval Meal for Real
The roasting range in the kitchen of Gainsborough Hall, probably being used for the first time in four hundred years as it was intended, for roasting a full range of meats and...
A Victorian Altar to Curry and Other Events
A high Victorian table at Hutton-in-the-Forest I have been so busy over the past few months, that I have had no time at all to post on this blog. I have really missed it. So...
Ryce Puddings in Scoured Guts
Rice puddings boiled in skins made from Gervase Markham's 1615 recipe When I was a child, I frequently heard the popular idiom, 'he could n't knock the skin off a rice...