Posted by: hearttohearthcookery | December 3, 2020

Sunchokes: Ready to Dry-A Taste of Hearth Cooking

I am slicing the Jerusalem artichokes (sunchokes) in thin slices readying them for drying on my drying rack.

I am slicing the Jerusalem artichokes (sunchokes) thin readying them for drying on my drying rack at one of my Lenape demonstrations.

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Posted by: hearttohearthcookery | December 1, 2020

Sunchokes: Baked in Skins-A Taste of Hearth Cooking

Sunchokes (Jerusalem artichokes) baked in their skins in embers become very similar to a potato baked with a mild taste of artichoke hearts.

Sunchokes (Jerusalem artichokes) baked in their skins in embers become very similar to a potato baked with a mild taste of artichoke hearts.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | November 29, 2020

Hakialaipën-A Taste of Hearth Cooking

The hakialaipën (Indian potato or Jerusalem artichoke) are used similar to the white potato but unlike potatoes the tubers store their carbohydrate as inulin and not starch.

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Posted by: hearttohearthcookery | November 27, 2020

Sunroot, Sunchoke, Earth Apple-A Taste of Hearth Cooking

Known today as the Jerusalem artichoke even though there is no relationship of this plant with Jerusalem nor is it a type of artichoke, is also called a sunroot, sunchoke, earth apple and by the Lenape hakialaipen.

Known today as the Jerusalem artichoke, even though there is no relationship of this plant with Jerusalem nor is it a type of artichoke, this native plant is also called a sunroot, sunchoke, earth apple and by the Lenape hakialaipen.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | November 23, 2020

Crimson Biscuit of Red Beet-Roots-A Taste of Hearth Cooking

The receipt (recipe) "To make Crimson Biscuit of Red Beet-Roots" is a confection prepared with beets, sugar, butter of egg yolks, flour, cinnamon, orange flower water and lemon juice and dried in an oven.  Pictured it is ready for presentation garnished with gilded almond comfits.

The receipt (recipe) To make Crimson Biscuit of Red Beet-Roots is a confection prepared with beets, sugar, butter of egg yolks, flour, cinnamon, orange flower water and lemon juice and dried in an oven. Pictured it is ready for the table garnished with gilded almond comfits.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | November 21, 2020

Make into Cakes-A Taste of Hearth Cooking

After the mixture of beets, sugar, butter of yolks, flour, cinnamon, orange flower water and lemon have been reduced to a paste for the receipt (recipe) "To make Crimson Biscuit of Red Beet-Roots" make them into cakes.  The cakes are ready on a tin baking sheet lined with paper for drying in an oven.

After the mixture of mashed beets, sugar, butter of the Yolks of hard Eggs, flour, cinnamon, orange flower water and lemon juice have been reduced to a paste for the receipt (recipe) To make Crimson Biscuit of Red Beet-Roots, make them into Cakes.  The cakes are on a tin baking sheet lined with paper ready to dry in an Oven.

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Posted by: hearttohearthcookery | November 19, 2020

Reduc’d to Paste-A Taste of Hearth Cooking

In the everted sauce pan on my brazier, the mixture of beets, sugar, butter of yolks, flour, cinnamon, orange flower water and lemon juice for the receipt (recipe) "To make Crimson Biscuit of Red Beet-Roots" is reduc'd to a paste.

In the everted rim sauce pan on my brazier, the mixture of beets, sugar, butter of yolks, flour, cinnamon, orange flower water and lemon juice for the receipt (recipe) To make Crimson Biscuit of Red Beet-Roots is reduc’d to a paste.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | November 17, 2020

In the Everted Rim Saucepan-A Taste of Hearth Cookery

The receipt (recipe) "To make Crimson Biscuit of Red Beet-Roots" started with the mashing of the boiled beets in a large mortar and pestle and each ingredient was mixed in the mortar until the step to add some Orange-Flower water, and a little Lemon Juice.  The capacity of my mortar and pestle had been met and the next step required using my brazier.  I transferred the mixture to my reproduction everted rim sauce pan.

The receipt (recipe) To make Crimson Biscuit of Red Beet-Roots started with the mashing of the boiled beets in a large mortar and pestle and each ingredient was mixed in the mortar until the step to add some Orange-Flower water, and a little Lemon Juice. The capacity of my mortar and pestle had been met and the next step required using my brazier. I transferred the mixture to my reproduction everted rim sauce pan.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | November 15, 2020

Spice Finely Beaten-A Taste of Hearth Cooking

After a little flour has been added to the beets, sugar, and butter of yolks in the mortar for the receipt (recipe) "To make Crimson Biscuit of Red Beet-Roots", some spice finely beaten was added.  My choice was Ceylon cinnamon which was prepared in a brass mortar and pestle.

After a little flour has been added to the beets, sugar, and butter of yolks in the mortar for the receipt (recipe) To make Crimson Biscuit of Red Beet-Roots, some spice finely beaten was the next ingredient. My choice was Ceylon cinnamon  prepared in a brass mortar and pestle.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | November 13, 2020

A Little Flower-A Taste of Hearth Cooking

After the butter of yolks has been added to the mortar and mixed with the beets and fine sugar for the receipt (recipe) " To make Crimson Biscuit of Red Beet-Roots" a little flower (flour) was the next ingredient.

After the butter of yolks has been added to the mortar and mixed with the beets and fine sugar for the receipt (recipe)  To make Crimson Biscuit of Red Beet-Roots, a little flower (flour) is the next ingredient.

Visit my website at:   www.hearttohearthcookery.com

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