Posted by: hearttohearthcookery | July 25, 2016

Open Sesame

IMG_1203-001My first sesame flowers opened on my first plants of Sesamum indicum (sesame) from Monticello seeds with my goal of pressing sesame oil which Thomas Jefferson thought was so perfect a substitute for olive oil.

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Posted by: hearttohearthcookery | July 22, 2016

Pollinating Flint

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It was a beautiful day yesterday July 21, 2016, when in the early morning I was choosing which tassels of my Abenaki Rose Flint corn to chose to hand pollinate the ears.  The bees (pictured) showed me which tassels to select.

 

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Posted by: hearttohearthcookery | July 17, 2016

National Ice Cream Day: 2016

IMG_0906-001The ice cream pictured in my sabotiere on National Ice Cream Day July 17, 2016 is Barberry Ice Cream prepared from a large wooden spoonful of barberry jam, one pint of cream, the juice of one lemon, and a little cochineal to colour it.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | July 16, 2016

A Spoonful of Barberry Jam

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Take a large wooden spoonful of barberry jam and put it in a bason with one pint of cream for the receipt (recipe), Barberry Ice Cream.  The barberry jam is added to the cream by squeezing it through a linen cloth so as not to add any skins on seeds.

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Posted by: hearttohearthcookery | July 15, 2016

What is in Barberry Ice Cream

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In addition to one pint of cream, the receipt (recipe) for Barberry Ice Cream, contains a large wooden spoon of barberry jam, the juice of one lemon and a little cochineal to colour.  My cochineal beetles can be seen  in the tin at the top of the picture and inside the linen cloth infusing in a small amount of water at the bottom left.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | July 14, 2016

Berberis vulgaris

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On the left is a small wood bowl of dried barberries and in the gally pot on the right, preserved barberries.  Berberis vulgaris grows in the wild in much of Europe and West Asia. It produces large crops of edible berries with sharp acid flavor. In Europe for many centuries the berries were used for culinary purposes,  My preserved barberries were used for an 18th century receipt (recipe)-Barberry Ice Cream.

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Posted by: hearttohearthcookery | July 11, 2016

To Boyle a Rabbet with Claret Wine

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The rabbit for the receipt (recipe) To Boyle a Rabbet with Claret Wine, has been boiled in  a strong broth and then in Claret wine with sliced onions, a carrot, currants, herbs, parsley, barberries, mace, nutmeg and ginger.

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Posted by: hearttohearthcookery | July 8, 2016

Boyle with a Halfe Pound

IMG_0736-001After all the ingredients are thrown all in a Pipkin for the receipt (recipe) To Boyle a Rabbet with Claret Wine, Boyle it with a halfe a pound of butter.

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Posted by: hearttohearthcookery | July 6, 2016

Throw All in Pipkin

IMG_0733-001 The receipt (recipe) for To Boyle a Rabbet with Claret Wine states after the rabbit has been transferred from the brass cooking vessel to an earthenware pipkin, to throw them (the other ingredients) all in a Pipkin.  These ingredients are a pinte of Claret wine, slice Onyons and a Carrot-root, a few Currins, and a Fagot of Herbes, minst Parsley, Barberries pickt, large Mace, Nutmeg and Ginger.  The faggot of herbs is tied with the linen twice seen in the picture.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | July 3, 2016

Untill it Bee Ready

IMG_0721-001The rabbit for the receipt (recipe), To Boyle a Rabbet with Claret Wine, is boiled in a strong broth in the brass Dutch oven until it bee ready and transferred to an earthenware pipkin where it is brought to a boyle with the Claret Wine and other ingredients.

Visit my website at:   www.hearttohearthcookery.com

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