Hand-cranking Boozy Prohibition Era Ice Cream
While I was preparing the base, my son was flabbergasted when he saw 4 oz of lemon and vanilla extracts poured into the mixing bowl.
Historical Seamstress & Homeschooler
Category: Becoming History with Cooking
Colonial Spiced Grilled Chicken with Scuppernong Sauce
16th century explorers have written of the massive abundance of grapes in North Carolina, known at Scuppernongs. Harvested in August, I thought I’d experiment.
Crepes, Cremes Brulees, and Sabrina on Bastille Day
Using Alton Brown’s tips for crepes, my first batch were easier to make than I thought they would be. Then for dessert I had the perfect touch.
French Onion Soup as Historically Made by the Peasants
Recently I cooked the most amazing French Onion Soup…without beef broth! Instead I only used onions, water, and seasonings, with croutons and gruyere.
Making Beguiling, yet Historical, Turkish Delight
For a literature cooking challenge, I immediately considered CS Lewis’ The Lion, the Witch and the Wardrobe, due to intriguing references of Turkish Delight.
I won American Heritage Chocolate and a French Pie Dish!
When I received a surprise delivery from a Fed Ex Truck the day before Thanksgiving, I recalled entering a contest. Apparently, I won!
Dining at Monticello…and my House
From dining room to French-inspired kitchen to terraced vegetable garden and orchards, Monticello uniquely tells Jefferson’s culinary history.
