Tags » Culinary History

Banquetting Table 2014

  This is the December 2014 banquet table with the decorated cut laid tarts (see previous post) symmetrically arranged around the center mirror plateau.

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Culinary History

The Decorated Tart Lid

  The baked cut laid tart lid was presented to the banqueting table decorated with preserved raspberries and apricots.  The preserves glistened in the candlelight.

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Culinary History

Cut Laid Lids Baked

  When the cut laid tart lids came out of the bake oven, the egg-washed designs could be seen highlighted during the baking.

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Culinary History

Baking Cut Laid Tart Lids

  The paste lids for the cut laid tarts were baked in a quick oven with the bread at the front of the oven on a tin sheet lined with paper. 7 more words

Culinary History

Egg Wash

  An yolk egg wash is used to high light the design on the cut laid tart lid prior to baking in the bake oven.

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Culinary History

OUT OF OLD SASKATCHEWAN KITCHENS

BY Amy Jo Ehman

In the Foreword to OUT OF OLD SASKATCHEWAN KITCHENS, written by Bill Waiser, (author of SASKATCHEWAN: A NEW HISTORY and numerous other books, is a professor of history at the University of Saskatchewan. 2,415 more words

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Paste for a Laid Tart

  The paste for this cut laid tart was prepared using Robert May’s 1685 receipt (recipe):  make a paste ..with cold butter, two or three eggs, and cold water. 8 more words

Culinary History