Wow, I knew it had been a while, but 3 months since my last post. Bad, bad blogger…
I have decided to do a bit about work this summer. I am getting more comfortable with my open hearth cooking, so I have actually been taking pictures in lulls between visitors of things I am happy with
Here are a few images from the last couple of weeks. We are, of course, only allowed to use ingredients that they could have reasonably had in the 1860’s on any given day. We only have strawberries and rhubarb in the garden at this point, so the set table shows my rhubarb pudding cake with fresh strawberries on top. I had a dinner this week with roast pork, mashed potatoes, and boiled carrots. I had leftovers of everything so I put them in a pie crust with some fried onions and made a shepherd’s pie for dinner the next day. On Friday, I invited my carpoolers for afternoon tea, so I decided to go the extra mile and make cinnamon buns. They are a bit of a fiddle because you have to make the sponge, then let them rise twice before baking. Not to mention the kneading…I just got them baked in time so they were warm. Needless to say, they were well received. I have also included a couple of pics of the hearth as things are baking in the bake kettle. Fire is hard to photograph because it’s beauty is in the licking flames.
Peter the tenant farmer has started the cutest new yoke of oxen ever, Sunny and Odie. He took them out a couple of times last week. Sharon is on her way into the Ross house to do the hand quilting on the new quilt that Janice hand pieced to put on the frame in time for Canada Day yesterday. It was raining so Phil the gardener joined farmer Brent in the drive shed with Peter and the “oxen”. Cooks Carol and Christina are in the summer kitchen in the background.
Rhubarb Pudding Cake Recipe
1 tbsp butter
1/2 cup sugar
1 cup flour
1 1/2 tsp baking powder
1/2 cup milk
1 cup finely chopped rhubarb
1/2 tsp vanilla
2/3 cup brown sugar
1 1/2 cups boiling water
3/4 tbsp butter
1 tsp vanilla
1 tsp cinnamon
Blend butter and sugar. Sift in flour and baking powder alternately with milk. Stir in rhubarb and vanilla. Put in greased 8 inch pan. Combine sauce ingredients and pour on top. Bake 30 minutes or until cake tests done. For a regular oven, 350 degrees should be about right.
This is like a French Canadian Pudding Chomeur. The sauce sinks through the cake as it bakes and becomes a sauce on the bottom, then you invert it to serve.
On a personal, proud mum front, my son Jacob just graduated with high honours from Engineering Science at U of Toronto.