Category : Dessert

Confectionary and Sugar Work Course with Ivan Day

Posted on: November 26th, 2014

I traveled to England during the month of October to take a Confectionary and Sugar course taught by noted historic foodways authority Ivan Day.

Mr. Day is a published author of several books on Historic Foodways and he’s lectured and led seminars throughout Europe and the United States. He’s also seen regularly on television and was our key note speaker at the first Foodways symposium in November 2010.

During the intensive weekend course, we learned so much, including:

  • How to make a variety of edible glues and sizing
  • How to guild using beaten gold sheets
  • Making and molding gingerbread and marzipan
  • Making wafers using his 19th-century cast iron stove
  • Learning to use a cot to make satin comfits
  • Making little candies, such as Kissing Comfits, from flavored sugar plate
  • Making silver web (fine strings of sugar) which we
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Blown Almonds

Posted on: October 31st, 2014

Gently baked almonds, dipped first in egg white and drenched with sugar, make a simple dessert.

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To make a Hedgehog

Posted on: December 26th, 2013

This type of creation was known as a ‘deceit’ in the 18th century because it was something you would not normally eat yet made from edible food material. Our fun Hedgehog adheres to that description.

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To make Lemon Cheesecakes

Posted on: December 12th, 2013

The word cheesecake conjures up a lot of types and tastes. Those familiar with chess pies will find its mate with these lemony filled, flaky crust delights.…

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Sweet Potato Pudding

Posted on: October 17th, 2013

Pumpkin Pie has been an American favorite for generations and this recipe could be its twin. The Southern Sweet Potato Pie took its cue from this earlier version of the classic 18th-century pudding and is still loved by many.…

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To make Raspberry Dumplings

Posted on: August 8th, 2013

Dumplings are usually thought of as savory in flavor. This recipe sends your taste buds in the opposite direction with raspberry jam, butter and sugar.…

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Syllabubs Three Ways

Posted on: May 30th, 2013

Frothy with cream, wine and citrus, syllabubs are a great palate cleanser. The acids firm the cream, and once separation is achieved, you have a nice two-part dessert blend. Just one never seems quite enough.…

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To Make Gingerbread Cakes

Posted on: April 4th, 2013

A good recipe that is a cross between a ginger snap and a soft cookie. The amount of spice gives them a good bite. Try them with ice cream for a special treat.…

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To Make Orange Loaves

Posted on: March 7th, 2013

A totally different approach to cake and fruit. Sugary and rich, this recipe reverses the practice of mixing candied fruit into cake, instead putting cake into candied fruit.…

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Fritters Italian Fashion

Posted on: January 24th, 2013

If you like pancakes, this dish is for you. The addition of currants and fruit peel allows this to be eaten almost like a cookie. Easy to do; pleasing to the palate.…

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