Tag Archives: orange

Possets, Fools & Trifles

OR

How to eat Cream and Sugar before Ice Cream was part of  Summer  – or any other Season

Possets:

Using lemon or lime to curdle cream, which is like custard without the fuss – or egg.

Bon Apetit July 2017  which is “Posset” in the magazine – BUT

“Egg-less custard” on the web site.

They’ve been around since the 16th and 17th century, and are cousins of  syllabubs. Some are made with wine, which make them milkshakes for grown-ups.

posset cup silver

Darling little two handled posset cup. The heading image is a posset cup with a spout.

But here’s the link: http://www.bonappetit.com/recipe/eggless-lime-custards-with-lychees

And some 17th century recipes….

To make a Compound Posset of Sack, Claret, White-Wine, Ale, Beer, or Juyce of Oranges, &c.

Take twenty yolks of eggs with a little cream, strain them, and set them by; then have a clean scowred skillet, and put into it a pottle of good sweet cream, and a good quantity of whole cinamon, set it a boiling on a soft charcoal fire, and stir it continually; the cream having a good taste of the cinamon, put in the strained eggs and cream into your skillet, stir them together, and give them a warm, then have some sack in a deep bason or posset-pot, good store of fine sugar, and some sliced 425 nutmeg; the sack and sugar being warm, take out the cinamon, and pour your eggs and cream very high in to the bason, that it may spatter in it, then strow on loaf sugar.

To make a Posset simple.

Boil your milk in a clean scowred skillet, and when it boils take it off, and warm in the pot, bowl, or bason some sack, claret, beer, ale, or juyce of orange; pour it into the drink, but let not your milk be too hot, for it will make the curd hard, then sugar it.

Otherways.

Beat a good quantity of sorrel, and strain it with any of the foresaid liquors, or simply of it self, then boil some milk in a clean scowred skillet, being boil’d, take it off and let it cool, then put it to your drink, but not too hot, for it will make the curd tuff.

Possets of Herbs otherways.

Take a fair scowred skillet, put in some milk into it, and some rosemary, the rosemary being well boil’d in it, take it out and have some ale or beer in a pot, put to it the milk and sugar, (or none.)

Robert May. The Accomplist Cook. Accomplist Cook

No need for specialty serving ware.

But seriously – if you have an Iced Tea Spoon, why Not a Posset Pot?

As for Fools:

 

 

AN ORANGE FOOL

Take the juice of six Oranges and six Eggs well beaten, a Pint of Cream, a quarter of a Pound of Sugar, a little Cinnamon and Nutmeg; mix all together, and keep stirring over a slow Fire, till it is thick, then put in a little Piece of Butter, and keep stirring till cold, then dish it up.

  • Glasse, Hannah. The Art of Cookery, made Plain and Easy. 1747. Prospect Books ed. 1995, p. 79.

Glasse - First catch

But since

Orange Fool

aired on the Fourth of July, some thought it was…

political, not food at all.

SO this:

There are other fools….

Robert May again:

To make a Norfolk Fool.
Take a quart of good thick sweet cream, and set it a boiling in a clean scoured skillet, with some large mace and whole cinamon; then having boil’d a warm or two take the yolks of five or six eggs dissolved and put to it, being taken from the fire, then take out the cinamon and mace; the cream being pretty thick, slice a fine manchet into thin slices, as much as will cover the bottom of the dish, pour on the cream on them, and more bread, some two or three times till the dish be full, then trim the dish side with fine carved sippets, and stick it with slic’t dates, scrape on sugar, and cast on red and white biskets.

Which leaves

TRIFLES

To make a Trifle.
Take a pinte of thicke Creame, and season it with Suger and Ginger, and
Rosewater, so stirre it as you would then haue it, and make it luke warme in a dish
on a Chafingdishe and coales, and after put it into a siluer peece or a bowle, and so serue it to the boorde.

The_Good_Huswifes_Jewell_Frontispiece_1610(1)

 

Section XII.

To make all manner of Creams, Sack-Possets, Sillabubs, Blamangers, White-Pots, Fools, Wassels, &c.

To make a Triffel.

Take a quart of the best and thickest cream, set it on the fire in a clean skillet, and put to it whole mace, cinamon, and sugar, boil it well in the cream before you put in the sugar; then your cream being well boiled, pour it into a fine silver piece or dish, and take out the spices, let it cool till it be no more than blood-warm, then put in a spoonful of good runnet, and set it well together being cold scrape sugar on it, and trim the dish sides finely.

RobertMayTheAccomplishtCookFrontispiece

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HOPE

Hope is a thing with feathers…..

EmilyD

 

I was going through my files and found a recipe  for HOPE cake.

Not dated, not accredited, just a print out. I have no memory of ever  making it….it sounds great, though – Pineapple and orange pound-cake with a cream cheese honey icing….is HOPE Honey-Orange-Pineapple …???Eggs????

Google and discover.

Monday, really Big Fourth Celebrations here in America’s Hometown (that would be Plymouth, not to be confused with all those other America’s Hometowns). Parade with lots of fire trucks and police trucks, all with sirens blaring. Politicians smiling big, waving like the Queen of England, shaking hands; floats with people tossing candies into the crowd. Youth sports teams and other groups of young people, waving their trophies high. Bands, oh those bands. Marching bands, jazz bands, and even rock bands on floats…..and a group from the Priscilla Beach Theatre did a number from A Chorus Line in front of the Grandstand.

pbtchorus line

 

ONE

(Singular Sensation)

Kay and Bunk were there on their red, white and blue bicycles…this image is from another year…..there’s photo another of Bunk at July 4th – Plymouth MA

Bunky and Kay 4July

Cheering, waving.

Dragonflies like crazy all morning. HUGE dragonflies.

The woman seated near me up on Cole’s Hill passed her sunscreen over to me as the morning wore one, Hawaiian Tropics coco-nutty SPF 50 or 70 or 85 – something uber screening for pale Irish skin.Hawaiian tropic several

…..Hawaiian Tropic, an old summer friend, shared by a new friend by location

Milling with the post parade crowd, old friends to catch up with.

Time to head home, buy some OFF and take a little nap to go back for the Phil concert.

july-4th-ply-WATD-2016-phil-concert-full-v3-500x.jpg

Sprayed the OFF on, milled about, kept seeing people I knew, but not able to get up to them before they were lost in the crowd. And it was a crowd. Finally picked a spot where I could see the firework barges in the harbor that didn’t have trees crowding the view overhead AND see the bandstand.

A Bus comes down the blocked off street – the Philharmonic arriving!

They played all the  usual suspects, as well as a Star Trek tribute (50 years since the show first aired) and a tribute to the King – Elvis Presley.

Last number – The 1812 Overture, of course.

And then the fireworks begin.

OOOOOWWW!

AAAAAAHHH!

OOOOOOOOOOOOOOOOOOOOOO!

 

And then – and then a really big display, mostly low down, close to the water.

And I thought to myself,” It almost looks as if the barge is on fire.”

Plymouth-photo---Denise-A--Maccaferri--1--jpg

Denise Maccaferri Photography

july4th 2016

Then nothing.

People around me started saying it was a pretty short show this year and were getting up to leave.

I had to get up so I wouldn’t get trampled by the people climbing up the hill to get to their cars.

Almost every announcement about the fireworks during the day included remarks about how expensive they were, it wasn’t too late to donate…..so a short show WAS a possibility.

I only live a couple of blocks from the waterfront, so I was home lickety-split.

An hour or so late, I found it there really was a fire on the barge.

And thus begins a week of promise that just kept going downhill……

As if Orlando weren’t bad enough, St. Paul, Baton Rouge and then Dallas….too much red blood on too many American streets….

Early this morning a little bird held on the the edge of my window screen,

House_sparrow04

and I thought of Emily Dickinson…Hope is a thing with feathers…..

 

“Hope” is the thing with feathers –
That perches in the soul –
And sings the tune without the words –
And never stops – at all –
And sweetest – in the Gale – is heard –
And sore must be the storm –
That could abash the little Bird
That kept so many warm –
I’ve heard it in the chillest land –
And on the strangest Sea –
Yet – never – in Extremity,
It asked a crumb – of me.
– Emily Dickinson

And I remembered the cake –

A  Cake called HOPE

It was from Tinky Weisblat’s blog  In Our Grandmothers Kitchens to celebrate the Inaugural of Barack Obama back in January of 2009…
Tinky had also e-mailed me on Thursday to ask me to judge in a Pie Contest.

I said YES.

I’ve been to Pudding Hollow before for judging Puddings….and I love Pies
Pudding hollowjudgesweb

Edie Clark on my left; Michelangelo Wescott to my right – was this 5 years ago?

Feathers of hope, wafting this was way and that

 

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Just another Meatless Monday

BASIC BEANS ANOTHER WAY

1 pound dried beans, picked over and rinsed
1 large onion, quartered and/or
2 garlic cloves, crushed and/or
2 bay leaves

1. Pick, rinse and soak the beans in enough water to cover plus an inch or two (a bowl with a wider top will need less surface water then on that is narrow but deep). Soak for 8 hours or overnight. If it’s warm and you don’t have AC, soak them in the fridge or you’ll get some fermentation going….. Theoretically they’re still edible, but there are texture and flavor issues…
2. Drain the beans place them in a 5 or 6 quart slow cooker. Add (or not) the onion/garlic bay leaves. Add enough water to cover – 6 – 8 cps.
3. Cover and cook on high 8 – 12 hours, depending on the type and age of bean.
Robin Robertson. Fresh from the Vegetarian Slow Cooker. Harvard Common Press: 2004. p. 95.

Fresh from Veg Kitchen

Butternut Squash Chili

1 Tablespoon olive oil

1 small onion (or equal amount of onion-ness), chopped

3 cloves of garlic, smooshed

1 ½ pound butternut (or other winter) squash, peeled and cubed – it comes ready to use in frozen form…frozen butternut squash

3 stalks celery, chopped

2 Tablespoons chili powder

1 teaspoon cumin

4 cups cooked pinto beans (2 cans drained and rinsed)

1 28-ounce can diced tomatoes

2 cups broth or water

1 teaspoon salt

  1. In large pot, sauté onion until soft over medium heat. Add garlic and sauté 30 seconds more.
  2. Add the squash and celery, continue sautéing until celery is soft and some of the squash is a little brown.
  3. Add the chili powder and cumin and toss and heat another minute – it should smell divine.
  4. Add the beans, tomatoes, broth and salt. Give it a good stir.
  5. Raise the heat to high and bring it to a boil. Then lower the heat to keep it at a good simmer. You might (probably) have to do the partially covered thing with the lid. Simmer for 30 – 4o minutes.

Adapted from a recipe submitted by Anne Marie Rossi in edibleBoston, No. 31, Winter 2014. p. 31.

edibleBostonW14-Cover_Mary-500x654

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It’s not easy being green….

when you’re a vegetable trying to grow in New England in February.

There are peas – dried peas left from the harvest back in August…and pease will be the queen of the day at Plymouth Farmers Market this  Thursday at the Taste of Plimoth table, where I’ll be demonstrating pease pottage and a pea tendril salad, 17th century recipes for a 21st century kitchen.  Easy-Peasey. It just 0ccured to me that Taste of Plimoth is ultimate Throwback Thursday.green peaseBut something growing? Something fresh? No such luck. Not without a greenhouse. Or a hoop-house. Or a really sunny windowsill.

As the day get longer, minute by minute, craving something a little green is the real harbinger as Spring. I can only be soooo conflicted about eating lettuces from California or Florida..sometimes I just need the green.

Salad…..salad means spring is a-coming.

Salad with almonds and orange perfume

¼ cup olive oil (a nice fruity one)

2 Tbl wine vinegar (she suggests sherry – check your pantry for something nice)

Pinch of ground cumin (I like a generous pinch – let your nose lead you)

Salt and pepper

1 garlic clove, peeled and crushed

1 small onion (she says medium) cut into very thin slices and soaked in water to take some of the hurt away

Zest of 1 orange (this is the secret ingredient that makes it perfume)

**

2 Tbl flat leafed parsley, chopped

4 handfuls of bite sized greens or 4 of whatever size is your serving size

12 roasted almonds, coarsely chopped

almond blossoms and fruit - this just doesn't grow around here

almond blossoms and fruit – this just doesn’t grow around here

  1. Mix the oil, vinegar, cumin, salt, pepper, garlic, onion (drain it if you’ve soaked it – if you like raw onion or it’s mild, like a Vidalia you might not need this. I always need it – cooked onions are better to me then raw ones ever prove to be) and orange zest together in in a small jar and shake to mix.
  2. Mix the parsley and the greens together.
  3. Add dressing and toss.
  4. Top with almonds.
  5. Serves 4, unless it’s the main course of supper, then 2.
  6. In trying to make this work as a single serving, there is the problem  of getting stuck with 1/2 of an onion and 1/2 the zest of an orange ( or would that be zest of one orange?), so I make a dressing in a jar and use it as I need it, usually over 2 meals.  I usually eat the orange (maybe with a little drip of honey) after the salad for supper the first night, and the rest for lunch the next day. Unless I eat the orange right away with a few almonds as the starter to supper. One hot hard-boiled egg and a slice of bread rounds out the meal.
  7. Enjoy!

Viana La Place. Unplugged Kitchen. William Morrow and Company. 1996. p. 118.

oranges

A little ray of winter sunshine

 

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Super (Salad) Bowl Sunday

I am not a football fan, but it’s Superbowl Sunday and football is hard to avoid/ignore/escape on this day.

So I offer my own Super Bowl –  a really great middle of winter salad. It has the color and flavor and scent of a warm and exotic and very NOT New England place. It’s not a terribly locavore sort of thing for New England. Sometimes the mere sound of the word ‘locavore‘ makes me crave the not from ’round here’. Turnips and bacon and dried beans can wait for another day.

Today is rich and sweet and fragrant and bright and sharp, all at the same time.

Oh, yes, this is one Super Salad.

This salad is from Paula Wolfert’s Mediterranean Cooking.

Mediterranean Cooking - Paula Wolfert

Mediterranean Cooking – Paula Wolfert

I’ve cut down the original recipe to serve one (or two – it depends, too, on what else you’re serving. And who.).

Salata Letchine

Serves 1 or 2

Romaine lettuce – ½ a head (or however much makes a salad for you)

Romaine lettuce

Romaine lettuce

1 orange

Just one will do - sometimes I use 2 clemetines

Just one will do – sometimes I use 2 clementines

2 tsp lemon juice

Wash the lemon. Juice the lemon, take what you need and FREEZE the rest. Grate the rind and save that too.If you're feeling extremely frugal, plant the seeds to see if you can make little lemon trees. I don't try this in the Winter because my house isn't citrus sprouting warm then.

Wash the lemon. Juice the lemon, take what you need and FREEZE the rest. Grate the rind and save that too.If you’re feeling extremely frugal, plant the seeds to see if you can make little lemon trees. I don’t try this in the Winter because my house isn’t citrus sprouting warm then.

2 tsp sugar

Sugar

Sugar

Pinch each of salt and cinnamon

salt (this is kosher, which is what I usually use)

salt (this is kosher, which is what I usually use)

You'll want the powdery stuff

You’ll want the powdery stuff

2 tsp orange juice

If you don't have orange juice on hand - juice an orange - then you'll need 2 oranges

If you don’t have orange juice on hand – juice an orange – then you’ll need 2 oranges

1 tsp orange flower water

Make sure your orange flower water is food grade - it's also great in cold bubbly drinks (Prosecco) in the summer

Make sure your orange flower water is food grade – it’s also great in cold bubbly drinks (Prosecco) in the summer!

1 oz chopped dates

You can also buy chopped dates (sometimes it's the only option offered, which is how I cam up with a weight - otherwise 2 or 3

You can also buy chopped dates (sometimes it’s the only option offered, which is how I came up with a weight ) otherwise 2 or 3

1 oz chopped blanched toasted almonds

These are smoked almonds - what you have, what you like

These are smoked almonds – what you have, what you like

  1. Wash, dry and shred lettuce.
  2.  Peel orange and separate into sections.
  3. Mix lemon juice, sugar, salt, cinnamon, orange juice and orange flower water together.
  4. Just before serving, pour most of the dressing over the lettuce and toss. Put the orange sections on top of the lettuce. Top with the dates and almonds. Dribble the remaining dressing over the top.
  5. Dust with a little more cinnamon.
  6. Serve at once.

Adapted from Paula Wolfret Mediterranean Cooking. 1994, rev. ed. p. 287.

 

 

 

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Orange You Glad, Two

I should have begun with Sunrise

Sunrise

Sunrise

and Sunsets also often have orange.

Sunset

Sunset

A Tequila Sunrise also has an orange layer.

Tequilla Sunrise

Tequilla Sunrise

Tang

We begged begged for Tang when it first came out. Astronauts drank it! One taste - finishing of the jar was it's own form of punishment.

We begged begged for Tang when it first came out. Astronauts drank it! One taste – finishing off the jar was it’s own form of punishment.

Darling clementines  – these are my favorite fruit of winter. I save the peels in a jar in my  kitchen because I love the scent. My mother says that her mother used to keep orange peels on the back of the old black stove for the same reason. And I love the name. Well played clementine people, well played.

Darling Clementines

Darling Clementines. The box says to wash before use. I keep wondering what was lost in that translation . ‘Use’ means eating, right? That’s what I do with them!

Carrots – don’t come in just orange, and originally were violet or black, and yellow and red, as well as white. Violet and red carrots cross to make orange carrots, (it’s not a color wheel, it’s genetics) a hybrid in honor of the Prince of Orange, who was ruling the Netherlands in the 17th century. By the 18th century it was a common color for carrots throughout Europe.

Orange carrot - this is what happens in rocky ground - carrots like sandy soil

Orange carrot – this is what happens in rocky ground – carrots like sandy soil

Sweet potatoes

Sweet Potato

Sweet Potato

Butternut squash

Butternut squash

Butternut squash

Golden Gravy from Valicenti Organics from Hollis NH(www.gimmiespaghetti.com)is made with butternut squash

Apricots,

Dried apricots

Dried apricots

which are pretty darn near close to perfect just the way they are (in dried form), and brought closer to heaven if they’re half dipped in dark chocolate (thank you Judith Campbell)

Mario Batalio’s crocsMario Batali clogs

Racheal Ray’s housewares line

Rachael Ray bread knife

Rachael Ray bread knife

Fiesta Ware

Fiesta Ware Tangerine Orange

Fiesta Ware Tangerine Orange

Red lentils…..which make incredibly great dal and are much more orange then red.

red, brown and green lentils

red, brown and green lentils

Turkey baster – my favorite turkey baster

My favorite turkey baster

My favorite turkey baster

 

Pay As You Throw bags for the town of Plymouth (at last we are getting town trash pick-up!My first day is Tuesday. Welcome to the 21st century, Plymouth)

Orange trash bags for Plymouth's pay As You Throw, which now has pick up!

Orange trash bags for Plymouth’s Pay As You Throw, which now has pick up!

Great Tupperware bowl.

This is  a huge bowl - I think the color is pumpkin...I've had it for so long, they have different names for everything now. Great for holding bread dough in the fridge.

This is a huge bowl – I think the color is pumpkin…I’ve had it for so long, they have different names for everything now. Great for holding bread dough in the fridge.

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Orange : You Glad

This is the part winter, not the holiday and the days still short and the nights still long and the weather is, well….wintery. Time to look for some hope, some gladness, some orange.

Oranges

Oranges

Orange, of course, is the New Black.

Orange is the New Black

Orange is the New Black

Right now, in between the snow banks you might find a traffic cone to keep you out of the potholes that have sprung up.Subcat_Black_Base_Cones

Orange is also the color of buoys and lifejackets and lifesavers, which you won’t be seeing much of round here unless you work in a marine shop or travel away from here to someplace warmer.

Life Jacket

Life Jacket

Life Saver

Life Saver

The other sort of LifeSaver

The other sort of LifeSaver, which you can find around here no matter what the weather

Orange is also the color of Foul Weather Gear, the kind you wear if you’re in a working boat this time of year so if you do fall in they have half a chance of finding you. (Commercial fishing is so restricted now, I’m not sure if anyone is going out for anything in January these days).

Foul weather gear

Foul weather gear

Fishermen (and one BIG fish) in orange foul weather gear

Fishermen (and one BIG fish) in orange foul weather gear

Hunters wear orange. People who have pick-up trucks who don’t necessarily hunt often have some orange, to give them some ‘off-road’ cred.

hunter-orange

The hat does not the hunter make....but if you wear this you always come home with a deer

The hat does not the hunter make….but if you wear this you always come home with a deer

Keep your dogs safe, too

Keep your dogs safe, too

This is a hat for a baby, It would be a BRAVE hunter to wear this out in the woods

This is a hat for a baby, It would be a BRAVE hunter to wear this out in the woods

and Snow shovels.

I have been spend FAR TOO MUCH TIME with snow shovels lately. I just got a new one, that claims to be unbreakable for life. I save the receipt and the outrageous claim label. Will it get through this winter?

This is a random orange snow shovel, not an image

This is a random orange snow shovel, not an image of the indestructible one that I bought

There’s more….but this is enough for now.

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