Monthly Archives: November 2015

EAT PIE FOR BREAKFAST DAY

a la mode optional…so let’s have another cup of coffee, and let’s have another piece of pie.

 

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Happy Thanksgiving!

thansgiving wombat

Happy Thanksgiving!

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While I’ve been away  from here – it wasn’t far, I promise – WordPress changed things around so now I’m thoroughly confused.

So, while I have another cup of coffee at my favorite coffee place….

kisskadee interior

I’m at the counter – the seat at the end

a few food type things –

  • pickled cranberries are AMAZING – more about them later
  • last Wednesday I was with 44 other people who made 65 apple pies for the local food pantry to distribute for Thanksgiving
  • and the usual Thanksgiving Spokemodel things, like this Wednesday at 6:30 AM on FUN 107
  • Yes, that’s right,  6:30 AM  in the morning….I not only play a Pilgrim Wife, I keep Pilgrim hours. Hence the need for coffee.
  • And the day after Thanksgiving isn’t really  ‘Black Friday’ – that’s a marketing gimmick. It REALLY is

EAT PIE FOR BREAKFAST DAY

 

pie-slices

pumpkin pie

 

pie chart

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Cranberry Season

The magazine stands are  full of

THANKSGIVING ISSUES

The most wonderful time of the year!

Pumpkins! Turkeys! Cranberries! Cranberries! Cranberries! Especially the cranberries!!!!!!

Having spent most of my life in Plymouth County, where cranberries are the leading agricultural commodity, I’m a major fan-girl.

Cranberry_bog

Cranberry Sauce. Cranberry Compote. Cranberry Chutney. Cranberry Tart. Cranberry Cake. Cranberry Sauce IN Cake, seriously in this Outrageous Chocolate Fudge Cranberry Fudge Cake from Ocean Spray, which Beth, who drinks kale with chia seed shakes for breakfast (yes, CHIA, as in chi-chi-chi- chia) and all sorts of other healthy, hale and hearty foods  chia petrecommended and made and shared…outrageously glorious cake!

This is the picture from the Ocean Spray site -

This is the picture from the Ocean Spray site …it tastes as good as this looks! Maybe better…..

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Wicked WayBack Pumpkin Pies

pumpkin-dream-pie-recipe-1959

I made this pie for many Thanksgivings…and then there was a Cool-Whip version, and yes, I made that, too. And so many other pumpkin pies.

But I was thinking of pies even more WayBack then the 1960’s.

like the 1660’s

1653

Tourte of pumpkin.

Boile it with good milk, pass it through a straining pan very thick, and mix it with sugar, butter, a little salt and if you will, a few stamped almonds; let all be very thin. Put it in your sheet of paste; bake it. After it is baked, besprinkle it with sugar and serve.”

– Francois Pierre La Varenne. The French Cook [1653], Translated into English in 1653 by I.D.G., Introduced by Philip and Mary Hyman [East Sussex: Southover Press} 2001 (p. 199-200)

1655

To make a Pumpion Pye.

Take about a half a pound of Pumpion and slice it, a handful of Tyme, a little Rosemary, Parsley, and sweet Marjaoram, stripped off the stalk, and chop very small. Then take Cinamon, Nutmeg, Pepper, and six Cloves, and beat them; take ten Eggs and beat them, them mix them, and beat them altogether, and put in as much sugar as you think fit, then fry them like a froize; after it is fryed, let it stand till it be cold, then fill your Pye, take sliced Apples thin roundways, and lay a row of the Froiz, and then a layer of Apples, with Currans betwixt the layer while your pye is fitted, and put in a good deal of sweet butter before you close it; when the pye is baked, take six yolks of Eggs, some white Wine or Verjuyce, & make a Caudle of this, but not too thick; cut up the lid and put it in, stir them well together whilst the Eggs and Pumpions be not perceived, so serve it up.”

– W.M. The Compleat Cook. E. Tyler and R. Holt for Nath. Brooke: London, (1655) 1671. Prospect Books: London. 1984

Pompion Pie baked by Kristi Leigh Schkade 10-2015

Pompion Pie baked by Kristi Leigh Schkade 10-2015

1660

To make a Pumpion Pye.

Take a pound & slice it, a handful of a time, a little rosemary, and sweet marjoram stripped off the stalks, chop them small, then take cinamon, nutmeg, pepper, & a few cloves all beaten together, also ten eggs, & beat them, then and beat them all together, with as much sugar as you think fit, then fry it like a froise, after it is fried let it stand till it is cold, then fill your pye after this manner. Take sliced apples sliced thin round ways, and lay a layer of the froise, and a layer of the apples, with currans betwixt the layers. While your pie is fitted, put in a good deal of sweet butter before you close it. When the pye is baked, take the yolks of eggs, some white wine or verjuyce and make a caudle of this, but not too thick, cut up the lid, put it in, and stir them well together whilst the eggs and pumpion be not perceived, and so serve it up.”

– May, Robert. The Accomplisht Cook, or the Art and Mystery of Cookery. London: Robert Hartford. 1671 (third edition). p. 224.

1670

XCIII. To make a Pompion-Pie.

Having your Paste ready in your Pan, put in your Pompion pared and cut in thin slices, then fill up your Pie with sharp Apples, and a little Pepper, and a little salt, then close it, bake it, then butter it, serve it in hot to the Table.

– Hannah Wooley. The Queen-like Closet. 1670.p. 235.

CXXXII. To make a Pumpion-Pie

Take a Pumpion, pare it, and cut it in thin slices, dip it in beaten Eggs and Herbs shred small, and fry it till it be enough, then lay it into a Pie with Butter, Raisins, Currans, Sugar and Sack, and in the bottom some sharp Apples, when it is baked, butter it and serve it in.

– Hannah Wooley. The Queen-like Closet. 1670. p. 256

The Pumpkin - Bartolomeo Bimbi - second half 17th centuryi

Zucca – The Pumpkin – Bartolomeo Bimbi – 1711

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Quince

Quince are botanically speaking, cousins to apple and pears. And wonderful – once cooked, turning red.

quince paste

16th century quince tree

16th century quince tree

Edward Johnson in The Wonderworking Providence of Sion’s Savior in New England of 1654 says,
“…so that in this poor Wilderness hath not onely equalized England in food, but goes beyond it in some places for the great plenty of wine and sugar, which is ordinarily spent, apples, pears, and quince tarts instead of their former Pumpkin Pies.”
– (p. 210, 1910 ed.)
We’ll get back to the ‘former Pumpkin Pie’ nonsense later….but there were Quince at the Stop & Shop…..
Van Gogh

These were painted by Van Gogh, not Stop & Shop

To make a slic’t Tart of Quinces, Wardens, Pears, Pippins, in slices raw of divers Compounds.
The foresaid fruits being finely pared, and slic’t in very thine slices; season them with beaten cinamon, and candied citron minced, candied orange, or both, or raw orange peel, raw lemon peel, fennil-seed, or caraway-seed or without any of these compounds or spices, but the fruits alone one amongst the other; put to ten pippins six quinces, six wardens, eight pears, and two pound of sugar; close it up, bake it; and ice it as the former tarts.
Thus you may also bake it in patty-pan, or dish, with cold butter paste.
– Robert May. The Accomplist Cook 1660
Quince Fede Galizia MILAN 1578 – 1630

Fede Galizia – Milano 1578-1630

This is what one of my quince tarts looked like

This is what one of my quince tarts looked like

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RabbitRabbitRabbit

Intrude (detail) Amanda Parer 2015

Intrude (detail) Amanda Parer 2015

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