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If you are hosting Easter Brunch, you're going to want to check out all the amazing Easter Brunch Recipes we have for you! Easter is one of my favorite holidays! Whether you're looking for savory Bacon Cheddar Scones or sweet Pancake Muffins, we've got plenty of recipes to choose from! Our Favorite Easter Brunch Recipes...
Becoming a chef might be your ideal career, but this might have been complicated lately by the arrival of kids and the growth of your family. This guide for tips for parents who want to become chefs will help you to get started.
These Sweet and Savory Maple Recipes are perfect for Fall! From cupcakes to chicken wings and more, we've got a collection of amazing recipes! This time of year, I'm all about the delicious flavors of Fall - and I don't just mean pumpkin spice! There's something about Fall that makes me think of maple syrup. ...
Let’s get one thing straight: juggling is geeky. It’s ubergeeky. In my experience, learning to move objects—props, as jugglers call them—through the air in a controlled fashion is a talent reserved for carnies, clowns, and extremely geeky fathers. Therefore you owe it to yourself and your kids to learn how to juggle. It’ll amaze kids […]
33 Witty Parenting Memes For Mothers Juggling the 9-5 Hustle and Raising Kiddos (March 24, 2024) - We share because we care. A resource for sharing the latest memes, jokes and real stuff about parenting, relationships, food, and recipes
How do you feed a singing voice? What do you eat? When do you eat? What foods should you avoid? For a singer, eating right is a balancing act. Food is fuel, and you need enough fuel to get through …
These zesty burgers are seasoned with spicy shredded cheese and our signature Cowboy Steak Rub, then slathered with tangy BBQ sauce and grilled to perfection, topped with more cheese and piled high with bacon and onion rings.
Silver Dollar Pancakes are easy, delicious, and kind of adorable, too!
Cotton candy cocktails: because who says your drink can't double as a sugary carnival ride for your taste buds? They’re these super fun drinks where fluffy cotton candy melts right into your glass, making every sip a sweet, colorful treat! While I love blue curacao cocktails and midori cocktails, there's one thing I can't resist......
The increasing trend of packaged food has attracted a lot more companies to launch new products and variants of packaged food. Visual appeal, feel, and convenience are the two main growth drivers of the food packaging market.
Amazingly creamy and delicious peanut sauce makes these chicken bites the best appetizer!
Cotton candy cocktails: because who says your drink can't double as a sugary carnival ride for your taste buds? They’re these super fun drinks where fluffy cotton candy melts right into your glass, making every sip a sweet, colorful treat! While I love blue curacao cocktails and midori cocktails, there's one thing I can't resist......
A Jelly made using a macedoine mould in my collection Perhaps the most singular culinary expression of the advance of the Industrial Revolution in Victorian Britain was the extraordinary popularity of mass-produced copper jelly moulds. By the middle of the nineteenth century the fashion for this kind of kitchen kit had accelerated into a gastronomic craze. This was the result of the convergence of two emerging phenomena - the availability of cheap factory made gelatine and the increasing use of powerful pneumatic presses to stamp out copper into ever more intricate shapes. After a hundred years of being an unloved, even despised children's party food, a jelly revival has once again recently hit the fashionable food sector. This was started about twenty years ago by my dear genius friend Peter Brears and to a lesser extent by myself, when both of us started running country house events where we recreated jellies and other moulded foods for the public using original period moulds. I also started running courses on the subject in the early 1990s. More recently, Sam Bompas and Harry Parr, both attendees of my courses who have always kindly acknowledged the debt they owe to Peter and myself, have made a career for themselves out of the genre. However, despite modern computer 3D printing technology, the moulds available to the contemporary aspiring jelly maker just cannot compete with those of the Victorian kitchen. Just look at these! A few nineteenth manufacturers designed and produced highly specialised multi-part moulds for creating very unusual jellies with mysterious internal components, such as spiral columns and pyramids of fruit. Some of these striking British designs were even admired from afar by important chefs on the other side of the English Channel. In Cosmopolitan Cookery (London: 1870), the great Second Empire French chef Felix Urbain Dubois illustrated two of these extraordinary English inventions together with recipes he designed for them. He probably encountered them in London when he was exiled there during the Franco-Prussian War. One he illustrated was the macedoine mould, a fancy copper mould with a dome shaped internal liner, both clipped together with three metal pins. Here is Dubois's illustration - This mould was utilised by pouring a transparent jelly into the gap between the mould and the liner. Once the jelly had set, warm water was poured into the liner, which enabled it to be removed. Small pieces of fruit (the 'macedoine') and more jelly could then be used to fill up the resulting cavity. The finished dish was a striking hollow jelly containing a mosaic of coloured fruit, which distorted into an abstract pattern because of the effects of refraction caused by the flutings on the mould. I am fortunate enough to own a complete macedoine mould and used it to make the jelly at the top of this posting. However, my example is a different design from that which Dubois illustrates, though in principle it functions in exactly the same way. Although macedoine moulds are extremely rare - I have only ever seen two others, which lacked their liners. My example is the only one I have ever encountered which is complete. Here are some photographs. Macedoine Jelly from above Another Macedoine Jelly made with this mould Cross section through the macedoine jelly above The chained pins ensure that the inner liner is kept stable and at an equal distance from the outer mould. Macedoine jellies were also be made in plain moulds. The striking example above is from Jules Gouffé, The Royal Book of Pastry and Confectionery (London: 1874). A large plain charlotte mould would have been used to make this. It has been garnished with jelly croutons to create the crest around the top and is surmounted by a gum paste or nougat tazza filled with real or ice cream strawberries. Although a very weak jelly with a light 'mouth feel' was used to make a macedoine, the fruit inside acted as a very strong armature which could support a decorative structure like the tazza above. Even rarer than the macedoine mould illustrated by Dubois is this remarkable and lovely version, which reminds me of a Maya pyramid or ziggurat. It has a liner very similar to the other one and makes the most wonderful jelly filled with a pyramid of fruit. I have never ever seen another in this design. A Jelly containing a pyranid of apricots made in the stepped macedoine mould above The second English mould illustrated by Dubois in Cosmopolitan Cookery (1870) is a version of a very popular novelty mould first marketed by Temple and Reynolds of Belgravia in 1850. The location of their shop gave the name to this particular dish, the most extraordinary of all Victorian novelty jellies, the Belgrave. The outer copper moulds are quite common, but a complete set with a full compliment of pewter spiral liners is a rare find. Two versions were made, the round and the oval, the latter being very scarce now, especially with liners. The liners were placed into a jelly mould which was filled with clear jelly. When the jelly had set, the liners were literally 'screwed' out of the jelly by pouring hot water into them. This resulted in a number of spiral cavities which could then be filled with a coloured jelly or blancmange. Urbain Dubois's 1870 illustrations of the Belgrave Mould An illustration and instructions for making a Belgrave Jelly from a very late edition of Eliza Acton, Modern Cookery (London: 1905) My very rare oval Belgrave mould with pewter liners Oval Belgrave Jelly made with the mould above The more orthodox round Belgrave Jelly The two most common jelly moulds which included liners to create striking internal features were the Alexandra Cross and Brunswick Star. These were designed to celebrate the wedding of Queen Victoria's eldest son Edward Prince of Wales to Princess Alexandra of Denmark. The Alexandra Cross jelly had the Danish Flag running all the way through it, while the Brunswick Star had a white Garter Star running through it, both rather like a stick of rock. Here is an advertisement from the 1890s published by the cookery teacher and mould retailer Mrs Agnes Marshall. Surviving liners are almost unknown. To make both, coloured jellies were poured into the mould in a particular order and then the liners were inserted. The rest of the jelly was poured in around the liner, which was removed by pouring hot water into it. The cavity was then filled with white blancmange. A finished Alexandra Cross jelly A finished Brunswick Star jelly Slices of Brunswick Star jelly Jelly extravaganza in Harewood House. There is an oval Belgrave jelly in the centre of the table About three years ago I manned the wonderful period kitchen at Harewood House and demonstrated period jelly making to the general public. As the jellies came from the moulds, I dressed the dining room with a typical Victorian entremet course using Princess Mary's priceless Venetian glass dessert service. Last week I was at Harewood again, this time dressing the kitchen and gallery (the most wonderful room in England) with Regency period food for a major forthcoming BBC drama production, which I will tell you more about after it has been transmitted at Christmas. I made a large number of jellies and blancmanges for this production using Staffordshire ceramic moulds made in the late eighteenth and early nineteenth century. To whet your appetite, here are a few photos. As you can see, the Victorians were not the only ones to have beautiful moulded foods - the late Georgians could give them (and Bompas and Parr) a real run for their money. Man in the Moon and Star flummeries made in early nineteenth century Staffordshire moulds A flummery hedgehog made in an early nineteenth century ceramic mould Pineapple flummery made in a 1790s Wedgewood mould A footman struggles with two flummery Solomon's Temples, one of my Georgian signature dishes There is a little more on these remarkable jellies here
Ed Bing Lee makes fiber-art food.
Juggling work, meetings, and endless to-do lists can make it tough to focus on eating right. We’ve all been there—grabbing that quick pastry during a rushed morning or opting for fast food because it’s fast. But what if we told you eating healthy on a jam-packed schedule wasn’t so hard? Imagine fueling your body with...Read More
Creamy Chicken Noodle Casserole is simple, easy, and totally delicious! You'll love the creamy chicken and noodle filling and the tender chicken. Casseroles are a great way to stretch your grocery budget a little further. Not only are they delicious and filling, but you can save a few bucks by purchasing frozen veggies. Start with...
Sweet Potato Bread is a delicious quick bread recipe that's perfect for Fall eating - and gifting!
We traveled to Brazil this month for our next country in Around the World in 12 Dishes. I wrote an email to my Brazilian pen pals, that I've had for 23 years, and asked them for advice on a traditional dish my kids and I could make to represent their country. There was no hesitation in their answer.
Slider recipes are perfect for feeding a crowd. From traditional sliders like burgers, ham, and turkey to more creative options, you'll find something here!
Some busy mums manage to put delicious home-cooked dinner on the table every night despite juggling work, family, and social life. But how do they do it?
38 Witty Parenting Memes For Mothers Juggling the 9-5 Hustle and Raising Kiddos (April 7, 2024) - We share because we care. A resource for sharing the latest memes, jokes and real stuff about parenting, relationships, food, and recipes
Welcome to the diary of a ravenous foodie-cum-homecook who tries desperately juggle all manners of food temptations (think of moist glistening chocolate cake topped extra dollops of chocolate frost…
I love this. A tree. Dangerous. A dangerous tree. What, it's very tall and slippery so you fall out of it easily? Not exactly. The manchineel (Hippomane mancinella) of the Florida Everglades possesses a sap that can blister human skin and blind you.
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