recipes – Page 2 – Lauren Gilbert

November 3, 2013

A confession as the festive season approaches…

I was at the grocery store today, and found myself picking up containers of raisins and currents. I looked for dried cherries, but will have to look elsewhere for those, and a few other items. With Thanksgiving and Christmas fast approaching, I have found my mind drifting toward … fruitcake.

Dare I confess? I really like fruitcake. Unfortunately, I rarely get to indulge because few people of my acquaintance will have a fruitcake anywhere in sight. If the subject comes up, it is met with either groans, laughter or (worst of all) the eyebrow lifted in disdain. Somehow, though, there is something about a cake full of dried fruits, nuts and spices that I really like (especially if a little good rum or brandy is introduced along the way).

Fruitcake of one kind or another has been around since the Romans. In my Georgian-era cook books, I’ve found a couple of recipes for different cakes with currants. However, my Fanny Farmer edition of 1896, and my great-grandmother’s 1894 copy of THE FAVORITE COOK BOOK have lots of recipes for fruitcakes of all descriptions. Apparently fruitcake was a specialty treat in the Georgian era and really came into its own in the Victorian era. They were a true special occasion cake, and were often used for wedding cakes. In fact, Fiona Cairns made a huge, tiered fruitcake for Prince William and Catherine Middleton’s wedding cake (see it here http://www.dailymail.co.uk/news/article-1381944/Royal-Wedding-cake-Kate-Middleton-requested-8-tiers-decorated-900-flowers.html). Every culture seems to have some version of a fruitcake or fruit bread. There is no clear indicator of when or why it became limited to a primarily Christmas dish, but that seems to be the tradition today.

When I was a child, I can remember fruitcake being a holiday staple, always around but more of a grown-up treat (thanks to the alcohol addition!). Unfortunately, by the time I was old enough to appreciate it, it had become a mass-produced block and was considered unnecessary at best.

For the last several years, I have considered digging out a recipe and making one. Some of the recipes are quite complex and time-consuming. A few items like the candied citron and the neon-green candied cherries will definitely not be included. However, this may just be the year I go for it. I’ve already made a start on getting the ingredients together. Who knows, a home-made-from-scratch fruitcake might find a welcome this year!

(Image from Wikimedia Commons.)

July 20, 2013

Tasty Summer Blog Hop-Lucinda Brant, Guest Post

Welcome to the Tasty Summer Reads Blog Hop!

It is my great pleasure to introduce the lovely and talented author Lucinda Brant, who will be posting her Tasty Summer Reads blog as my guest today. Lucinda writes Georgian historical romances with wit and adventure, and crimances (crime with lashings of romance). Her latest release SALT REDUX is the sequel to the internationally best selling SALT BRIDE, and is a 2013 Readers’ Favorite Book Awards Finalist. You can read more about Lucinda on her website www.lucindabrant.com And now for Lucinda…

Welcome to the Tasty Summer Reads Blog Hop!
New release:
SALT REDUX: Sequel to SALT BRIDE
Jane and Salt—four years of Happily Ever After
Sir Antony Templestowe—four years of Exile
Lady Caroline—four years of Heartache
Diana St. John—four years plotting Revenge

The time has come…
How does a brother cope with life knowing his sister is a murderess? How can a nobleman have the life he has always wanted when a lurking evil consumes his thoughts and haunts his dreams? What will it take for good to triumph over evil?
For readers who enjoyed Salt Bride, the story continues…
2013 Readers’ Favorite Book Awards Finalist
http://lucindabrant.com/salt-redux.php

Now for the Random Tasty Questions:
1) When writing are you a snacker? If so sweet or salty?
I drink coffee; lots of it! Making a cup of coffee gets me up out from in front of the computer screen. I have a Nespresso machine. I take my coffee black with one teaspoon of raw sugar. I usually just drink the coffee but occasionally I will indulge in a snack, usually a piece of the latest cake I’ve made – some faves are Zucchini and Carrot cake, Pear, Raspberry and Pistachio bread, Orange, Almond and Coconut cake.

2) Are you an outliner or someone who writes by the seat of their pants?
I use an A5 20 ring binder full of notes for each WIP. I get dressed for work each day in my writing PJs. I buy my “writing” PJs from www.peteralexander.com.au which have funky designs for summer and winter. Ah, the life of the full time writer.

3) When cooking, do you follow a recipe or do you wing it?
I’ve been cooking now for a long time, so don’t follow recipes but my taste buds! But I am new to making cakes. My daughter, who has moved out of home, was the cupcake and sweets maker. So I will follow a recipe when making a cake or dessert.

4) What is next for you after this book?
I’m currently writing book 4 in my Roxton series, DAIR DEVIL, which begins on the night before book 3 ends. It’s about a minor character in book 3 Alisdair (Dair) Fitzstuart, heir to the earl of Strathsay, and Aurora (Rory) Talbot, granddaughter of England’s spymaster general. It should hit the cyber shelves before Christmas.

5) Last question…on a level of one being slightly naughty and ten being whoo hoo steamy, how would you rate your book?
My books have elements of naughty, but if you mean the mechanics of sex, then no. But there is enough sexual tension to get all hot and bothered, that’s for sure!

And now for the really tasty part: the recipe!

Brussels Sprouts, Cranberry and Almond Warm Summer Salad
(sorry, but I don’t use precise measurements – but this is easy to do!)

About 20 Brussels sprouts topped and chopped in half
a quarter of cabbage (any kind) chopped
a big handful of dried ready to eat cranberries
a big handful of slivered almonds
Rice Bran oil to mix

Steam Brussels sprouts in microwave until tender but firm (but not mushy)
Combine all ingredients in a bowl and toss to coat with oil
Place in an ovenproof dish and heat in a moderate oven until Brussels sprouts have caramelized

Serve as an accompaniment to lamb, chicken or beef.

I have tagged author Prue Batten to carry on the hop. Prue Batten writes Historical Fiction and Fantasy. Her fantasy novel A Thousand Glass Flowers received a silver medallion in the 2012 Readers’ Favorite Book Awards. Her latest book is the second in her Gisborne saga Gisborne: Book of Knights.

I’ll now have you hop on over to Prue Batten’s blog! http://pruebatten.wordpress.com/

Other Tasty Summer Reads Blog Hop participants are:
Christy English http://www.christyenglish.com/2013/07/17/tasty-summer-reads-blog-hop/

Anna Belfrage http://www.juditharnoppnovelist.blogspot.com/ or http://www.juditharnopp.com/

Diana Russo Morin http://www.donnarussomorin.com/index.html

Nancy Goodman http://rakesroguesandromance.com/2013/07/11/welcome-to-the-tasty-summer-reads-blog-hop/

Lauren Gilbert http://laurengilbertheyerwood.wordpress.com/2013/07/19/tasty-summer-reads-blog-hop

June 25, 2013

The Hum of Summer

It’s summertime, and the air is full of buzzing and humming (not to mention whining and slapping noises!). I have purple porterweed blooming by my door. One early morning, I was absolutely entranced by the cloud of white butterflies that flitted from bloom to bloom. It was amazing and exquisite to watch. The same bush attracts honey bees; not so exquisite (and sometimes a little scary when they buzz up to me when I go out), but the hum of bees as they busy themselves in the flowers is still an important element of summer. I do like honey so I give the bees plenty of room.

Then, there are those other summer visitors: flies, mosquitoes, fleas, and more. Not to mention that ancient scourge, bed bugs! How to eliminate pests without affecting the pleasant and beneficial insects, or ourselves, has been a concern down through time. While some of the earlier remedies are rather off-putting, others are pleasant as well as effective.

An infallible Receipt to destroy Bugs in Eliza Smith’s THE COMPLEAT HOUSEWIFE is a concoction of egg whites and quicksilver (mercury) at the rate of 1 ounce of quicksilver for every five or six eggs. These ingredients are mixed well, and beat together in a wooden dish with a brush until the quicksilver is barely visible. This is applied to the cleaned and disassembled bedstead (brushed clean, not washed). The mixture must be rubbed into all cracks and joints and allowed to dry. You cannot wash the bedstead afterwards. According to the recipe, the first application will destroy the bugs; if not, a second application will finish the job. This is clearly a remedy for the loathsome bedbug. However, we now know that mercury is highly toxic. The idea of leaving an emulsion of egg white and mercury on a bed is almost as distasteful at the bug itself; I was also not attracted by the idea of not washing the bedstead before or after the application. (The old fashioned remedy of burning the bed suddenly seems more reasonable!) Don’t try this at home…

It’s so much pleasanter to think of lavender and its many uses. It is a wonderful insect repellent. I had excellent results using it to deter silverfish and other fabric-loving bugs that loved to lurk in my laundry room in a previous residence. No matter how I cleaned or what I used, the little wretches would reappear, until I made lots of little lavender bags and tucked them into the backs of shelves, in corners and so forth. They never came back. Dried lavender, alone or mixed with other herbs such as rosemary, not only gives clothes or linens stored in closets, chests of drawers or other storage containers a wonderful smell; it discourages moths as well. So much more pleasant than moth balls, and not poisonous!

A few drops of lavender oil or essence in water makes a very soothing solution; it can soothe a slight burn and helps relieve an itch. A Jane Austen Household Book with Martha Lloyd’s Receipes contains a recipe for Lavender Water, and instructions “To Make A Sweet Pot” which seems to be a potpourri which contains violets, roses, thyme, lavender and other flowers and herbs. A health food store I frequent carries a wonderful lavender witch hazel solution. Culpeper’s COMPLETE HERBAL & English Physician credits lavender with numerous healing virtues. If nothing else, a spray of lavender water on a pillow creates a lovely and soothing atmosphere for a good night’s sleep. You won’t even notice all that humming!

Take a look at:
Hickman, Peggy. A JANE AUSTEN HOUSEHOLD BOOK with Martha Lloyd’s recipes. 1977: David & Charles Inc. North Pomfreet, NY.

Culpeper, Nicholas. Culpeper’s COMPLETE HEREBAL and English Physician. 1981: Harvey Sales-reproduces from edition published in 1826.

Smith, Eliza. The Compleat HOUSEWIFE. 1994: Studio Editions Ltd., London, England. First published in 1758.

Image: Wikipedia Commons http://upload.wikimedia.org/wikipedia/commons/9/9e/Albin_Eleazar_Moth_1720.png

June 4, 2013

Summer Banquet Blog Hop

A SUMMER BANQUET: A Regency Picnic

During the summer months, we tend to go for lighter fare, and (whenever possible) to eat outdoors. The picnic was just as popular in England during the Georgian and Regency periods, as illustrated by the picnic at Box HIll in Jane Austen’s EMMA. Using Eliza Smith’s The Compleat HOUSEWIFE cookbook, we can pull together a delightful summer banquet for outdoors. The bills of fare for May, june, July and August provide plenty of ideas.

For the first course, along with a “Grand Sallad”, some “Roasted Losbsters”, “Fruit of all Sorts,” “Gooseberry Tarts”, and “Fish in Jelly” sounds delicious. The second course should include some cold ham and chicken, a dish of “Fish in jelly” and a “Pigeon Pie”. For both courses pickled asparagus and pickled slice cucumbers make tasty garnishes. Removes could include a “Potatoe Pie”, some strawberries or raspberries, and “Morello Cherry Tarts.”

To make a “Pigeon Pie”, you start with a two-crust pastry. After that, Mrs. Smith says “Truss and season your pigeons with savory spice, lard them with bacon, stuff them with forc’d mean, and lay them in the pye with the ingredients for savory pyes, with butter, and close the pie.” (Savory spices include salt and pepper, nutmeg, and mace. Herbs such as thyme, marjoram, parsley, or savory could also be added, with a shallot or onion.) When the pie is done, pour a Lear into the pie. A Lear is a sauce or gravy. Mrs. Smith instructs “Take claret, gravy, oyster-liquor, two or three anchovies, a faggot of sweet-herbs and an onion; boil it up and thicken it with brown butter, then pour it into your savory pyes when called for.” Savory pies such as pigeon pie can be eaten hot or room temperature or cold.

SUMMER BANQUET BLOG HOP GIVEAWAY

Summer is the perfect time to sit outside with a book. I am giving away a signed paperback copy of my book HEYERWOOD: A Novel to a winner in the U.S. or Canada. Just leave a comment for a chance to win (be sure to leave a contact e-mail)! This drawing will close at midnight on Friday, June 7, 2013, and a winner will be announced as quickly as possible. Good luck!

This blog hop will appear from June 3-June 7, 2013. Please visit all of the participating authors for more summer fun!

Hop Participants:

Random Bits of Fascination (Maria Grace)

Pillings Writing Corner (David Pilling)

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