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Brandied Peaches
It's peach season here in New England! And I'm so excited!!! There really is something about a freshly picked peach during the summer time. So juicy and sweet with an underlying sour note. A far cry from the ones that come at the end of spring from miles away, which...
HFF #17: Haymaker’s Switchel
“Ma had sent them ginger-water. She had sweetened the cool well water with sugar, flavored it with vinegar, and put in plenty of ginger to warm their stomachs so they could drink till they were not thirsty. Ginger-water would not make them sick, as plain cold water...
Green Corn Fritters
Here it is! The recipe I teased you all about a week ago! I decided to take a bit of a break from the preserves and do something fresh! One of my favorite things about summer is getting fresh corn on the cob from the farm stand. I still have very vivid memories...
HFF #16: Conserved Cherries
This Historical Food Fortnightly challenge fit right in with the theme for this month's recipes... PRESERVES!!! With summer dying down and fall just around the corner, the abundance from the gardens, fields and forests is being gathered, and needs to be preserved for...
HFF #15: Macaroni and Cheese, 18th Century Style
This Historical Food Fortnightly theme was "Revolutionary". Meaning not only a Revolutionary War receipt or reference to the Founding Fathers but also a type of food or cooking technique that was revolutionary for its time. I decided to use this receipt because it...
HFF #14 Frozen Coffee
As you've probably heard on the news (or experienced when you step out your door for more than 5 seconds) we are currently in the middle of a BAD heat wave in my neck of the woods, New England. So, this seems like a perfect time to do another Historical Food...