Hearth Cooking for Beginners
This day-long, hands-on workshop, is ideal for anyone who wishes to cook on a hearth at home or in a museum house setting, but has never given it a try. The program begins with fire building, and ends with a meal comprised of a the delicious things we have prepared. Along the way, participants learn how to roast, boil, fry, and bake in a bake kettle or oven. You can plan the menu with Sandy or she can design the menu for you.
Advanced Hearth Cooking
We take on more challenging dishes in this day-long, hands-on workshop. We fry doughnuts, boil pudding in cloth, roast, grill, and bake bread in a bake oven. This is a good time to try the recipes you have always wanted to but felt a little shy about doing on your own. This is ideal for museum domestic arts interpreters who want to sharpen their hearth cooking skills and is lots of fun for anyone else..
Yeast Making and Bread Making
Flour, water, yeast , and salt is all anyone needs to create a flavorful, crusty, historic or modern loaf. This day long class is best for people who have some bread making experience and are intrigued by early references to barm, emptins, ale or potato yeast, and "making bread without leaven." We make yeast, capture wild yeast, form sponges, and then raise loaves. If you have a brick oven, we will bake our bread in that. You will take home samples of various kinds of yeasts which you can keep alive for use long after the workshop.
Taste of the Past Historic Dinner
Whether you have always wanted to sit down to a recreation of a dinner from Jane Austin's novels or perhaps one depicted by Patrick O'Brien in his Aubrey and Maturin adventures, you can work with Sandy to bring it to life. Perhaps you have a description of an historic meal that you would like to recreate, or perhaps you wish Sandy to provide a menu. Either way, she will help you plan the meal. She provides period appropriate recipes, and, if you wish, work hands-on with your or your caterer; and then to introduce the dishes to your guests, she give a talk with interesting details about the history of each thing you have chosen. This is an ideal program for a fundraising event, educational and edible.
Pickles and Preserves
In this half-day program, participants will have a chance to prepare foods for drying, salting, simple pickling, and setting up for fermented pickling. We will also make pound-for-pound jams, and cover them with brandied paper. We will have a thorough discussion of how to store various kinds of foods, and how to prepare meat for smoking.
Custom Designed Historic Food Program
We can cook on a hearth, in a wood-burning cook stove, or even a twentieth century gas range in a custom designed class for beginners or more experienced historic cooks. You choose the era to learn about and discover with Sandy how to recreate the foodways of your time and place.
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