Last weekend I attended the hearth cooking workshop with Clarissa F. Dillon at the Colonial Pennsylvania Plantation.
Clarissa is the lead historian in 18th century foodways of Pennsylvania and needs no introduction. I was extremely excited to get to learn from her. On the menu was raspberry waters, curd fritters and chicken livers.
I had never made curd fritters before and chicken livers sounded very interesting. I didn't get the exact recipe we used in the workshop but the recipe below is very similar.
The fun thing about this workshop was that it had a mixture of veteran hearthcooks and new hearthcooks and I learned a lot from everyone there.
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1700s Curd Fritter Recipe
Ingredients:
-1 Cup Cheese Curds or Cottage Cheese
-1 Cup Flour
- 3 Tablespoons Sugar
-5 Eggs (enough to make a batter.)
-Cloves, Mace, Nutmeg, Saffron to taste
-Lard or Butter
-Oranges, cut into wedges
Drain the cheese curd in a sieve or strainer. Mix with the flour and beat in the eggs. Add the spices to taste. In a medium saucepan add a pat of lard or butter and add large spoonfuls of batter, being careful not to let them touch. Fry for about 5 minutes then flip and fry the other side until golden. Remove from pan and let sit in a sieve to drain. Serve with orange wedges.
Clarissa is the lead historian in 18th century foodways of Pennsylvania and needs no introduction. I was extremely excited to get to learn from her. On the menu was raspberry waters, curd fritters and chicken livers.
I had never made curd fritters before and chicken livers sounded very interesting. I didn't get the exact recipe we used in the workshop but the recipe below is very similar.
The fun thing about this workshop was that it had a mixture of veteran hearthcooks and new hearthcooks and I learned a lot from everyone there.
\
Ingredients:
-1 Cup Cheese Curds or Cottage Cheese
-1 Cup Flour
- 3 Tablespoons Sugar
-5 Eggs (enough to make a batter.)
-Cloves, Mace, Nutmeg, Saffron to taste
-Lard or Butter
-Oranges, cut into wedges
Drain the cheese curd in a sieve or strainer. Mix with the flour and beat in the eggs. Add the spices to taste. In a medium saucepan add a pat of lard or butter and add large spoonfuls of batter, being careful not to let them touch. Fry for about 5 minutes then flip and fry the other side until golden. Remove from pan and let sit in a sieve to drain. Serve with orange wedges.
Very interesting! I would have loved to go to that.
ReplyDeleteWhere are you from? There are lots of workshops like this coming up.
DeleteI always loved listening to Clarissa Dillon and always always walked away with so many wonderful things that I learned from her!
ReplyDeleteShe really is fantastic and I learned a lot! We need you to come back to this coast and visit!
Delete