Posted by: Alysten on: April 3, 2012
I am working on collecting my data bits for feast creation for River Wars. I know I want to do a 3 course, English dinner from the late 16th century.At this time, the only thing set is the 3rd course of Marchepanes, white gingerbread and boiled custard. I am working with some local artisans to [...]
Posted by: Alysten on: March 26, 2012
I am trying to expand beyond “sugar” with subtleties. Too many people do not understand the non-edible versions of the term. It’s been a while since I’ve done something structural and edible, that was not sugar. For our Mudthaw event, I created a Spanish Peacock bread subtlety. The bread is a basic Manchet recipe that [...]
Posted by: Alysten on: November 11, 2011
To make white Ginger bread. Take Gumma Dragantis* half an once, and steep it in rosewater two daies, then put thereto a pound of sugar beaten and finely serced, and beat them well together, so that it may be wrought like paste, then role it thin into two Cakes, then take a fewe Jordain almonds [...]
Posted by: Alysten on: September 29, 2011
I am looking at recipes for River Wars cooking competition. If I do not end up judging, I want to enter things in the sweets category. I figure one should not just be all sculpture all the time. Candy making is actually kinda cool and tricky. And that, makes it interesting. Recipe #1: Nougat Recipe [...]
Posted by: Alysten on: December 8, 2010
I usually post the good things, successful things and what I think are neato things. But every once in a while, I need to post about the epic failures. And this is one of those posts. Food safety rule #1: You have a 4 hour window to get food to the safe zone before bad things(bacteria) [...]
Posted by: Alysten on: March 13, 2010
I started with a choux paste recipe, and started to substitute things out. Mainly because the recipes sound very similar to choux paste. There is some evidence that the french pastry has its roots in German cooking. Choux paste is a cooked pastry dough that is either baked or fried. I had my doubts when [...]
