The Celtic Hearth

A Taste of the Renaissance

Where: The Renaissance Institute @ Northern California Renaissance Faire @ Casa De Fruta

When:  Saturday Sept 26th, 2009 AND Sunday Oct 17th, 2009  9 am- 11:30 am

Contact:   Maureen Glancy  mglancy@coastside.net

Cost: $45

Class description:
This is a hands-on 'cooking' class with additional demonstrations, exhibits and presentations.  Students will learn how to make German rock sugar, prepare authentic Medieval mustard and blend aromatic spices of the Renaissance. Each participant will receive a jar of 'Fine Powder'; a jar of mustard; a porcelain mortar and pestle; and a class workbook with recipes. At the end we'll sample some of our creations with mulled apple cider.

Class Schedule: 9am - 11:30am

Once introductions are settled, our class begins with a brief overview of the cooking and dining practices during the Renaissance as we examine period kitchenware reproductions and then discuss customs, traditions and basic Elizabethan table etiquette.

Moving to our work space we'll find a collection of typical Renaissance herbs & spices. We'll sample a few and learn about their origins and traditional uses.

After receiving a mortar and pestle & washing-up, we will blend together rare and common spices to create a "Fine Powder'  following a recipe from the 15th century cookbook 'Le Ménagier de Paris'.  As participants grind their spices there will be a demonstration on how to make Rock Sugar (aka 'rock candy) which is one of the main ingredients in 'Fine Powder'.

Then we'll relax a bit while thumbing through Medieval cookbooks and looking at period recipes that employ our freshly ground spice mix.

We'll also sample a few more spices, flavorings and common spice blends. And we'll share local and online resources for ingredients, equipment and cookbooks.

Back to the Galley: It's time to make Medieval mustard! We'll study nearly a dozen original mustard recipes from the Middle Ages, focusing two of the most popular versions: Lombardy & Tewkesbury.

Students may prepare an authentic period recipe or season the mustard to suit their own tastes. While we're preparing the mustard, a vat of apple cider spiked with exotic aromatics will be simmering nearby.

Next we'll sample our mustard with some crackers, cheese and steamy mulled cider. We'll talk about menu plans, favorite dishes and how to adapt medieval recipes to modern kitchens.  A question/answer session will finish the workshop.

I hope to see you there!  If you would like to attend this class,  please contact Maureen Glancy at The Renaissance Institute (email mglancy@coastside.net).

Feast and Banquet Consultations

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Food Tastings:

Tart in Ymber Day

Friends of Faire Renaissance Food Tasting 2006

          Northern California Renaissance Faire             Casa de Fruta