Archive for the 'etsy' Category

Etsy: How to Make Gin

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I’ve got a new, summer-fresh post up on Etsy all about the history of gin! Such a refreshing drink for the hot weather.

Gin’s most famous role came in the early 20th century, when Prohibition prevented the sale of alcohol. It was particularly easy to produce “bathtub gin” in those trying, dry times. Gin is commercially made by distillation — steaming the alcohol through a basket of spices — but it can be made by infusion. Any plain spirit, like industrial-grade alcohol, could be transformed into “gin” by infusing it with strongly-scented spices, which would hide any bad flavors from the sub-par spirits. Calling the homemade hooch delicious would likely have been a stretch.

Read more about gin history & how-to here!

And if you live in the NYC area, I’m doing a tour and cocktail hour at the Brooklyn Botanic Garden all about the ingredients that go into gin. You can get tickets here!

Etsy Kitchen Histories: Adventures in At-Home Cheesemaking

cheese2Homemade paneer, queso fresco, and goat cheese.

For my latest on Etsy, I made cheese. So much cheese. Hundreds of pounds of it at Beecher’s Handmade Cheese in New York City, and a few more on my kitchen stove at home.

…When I heated my milk, I wasn’t paying attention, and the temperature got way too high. My mozzarella never quite formed into a satisfying ball; it was more like a cheese puddle. But the instructions that came with my kit were very supportive — they basically said, “That’s okay! Just eat it.” It tasted like mozzarella, even if it didn’t look like it.

Did I ever have cheesey succuss? You can find out on the Etsy blog here!

Etsy: Perfume Cake

Perfume Cake 3

I’ve got another post up on Etsy, this time with my friend Jessica Reed, a historic cake connoisseur. We tried a particularly unique cake:

“Perfume Cake was a sort of sport…invented by our daring big sister and eaten with a certain delightsome awe by all who knew its secret, which was after all a simple one, merely that of substituting a few drops of Mother’s best perfume for the usual vanilla or almond extract.”

Find out the results here!

Etsy Kitchen Histories: The Gingerbread House

gingerbread3Building my gingerbread house.

I’ve got a post up on Etsy on the bizarre and surprising history of the Christmas tradition of the gingerbread house. Go read it here, and then come back, because I’ve got some unanswered questions I need help with.

Ok, have you read it? You’re back? Here’s what I want to know:

1. Why was Hansel and Gretel associated with Christmas? The story has had a strong Christmas association since the 19th century that continues to this very day–the opera is currently playing in New York City. My guess is because it’s a story that warns against holiday over indulgence, but still has a happy ending, so it’s not too much of a bummer.

2. Why did gingerbread house making get so popular in America in the mid-20th century? Seriously, mentions of gingerbread houses explode in newspaper and magazines, and that’s when all the ephemera and gingerbread kits date from. Four Pounds Flour superfan Tammy suggested that perhaps it’s because of color photography: all those women’s magazine could now publish inspiring color photo spreads of gingerbread houses. From researching similar trends, I’. leaning towards a single celebrity, event, or important article that sparked the craze, but I haven’t tracked down this significant occasion. My mom built her gingerbread house in the early 1970s, and only rememebers doing it because every else was.

So what do you think? I’d love your thoughts.

Oh! And if anyone out there reads Fraktur, old-school German script, I also came across Das Lebkuchenhaus, a German history of gingerbread houses, written in 1872 just after German unification. I don’t read German, so I’d love more information about this book, but from friends who read modern German, they’ve gleaned it’s very nationalistic and fantastical. You can read it here, if you’re able and interested.

And if you enjoyed this post, you can check out the rest of my Kitchen History posts, on all kinds of interesting objects, here!

Etsy: A History of Homebrew

beer2A home-brewed ginger beer.

If you love beer and have ever toyed with the idea of brewing it yourself, head on over to Etsy! I’ve written up a brief history of homebrew, from colonial America to the craft beer trend, and I’ve dug up some of the best beginner’s brewers kits Etsy has to offer. Read it here!

Although I have dabbled in homebrew myself, I have to admit, I’m personally a much bigger fan of consumption than creation.

I want to give a shout out to two great resources I used while researching this post: The Oxford Companion to Beer, an excellent encyclopedic beer reference, and Ambitious Brew: The Story of American Beer an incredibly well-researched (and fun) investigation of the history of American beer. I highly recommend them both!

Etsy Kitchen Histories: Ancient Hot Chocolate

chocolate3Hot chocolate, frothed with a molnillo.

In my latest post for Etsy, I experiment with making hot chocolate–Ancient Mesoamerican style:

In both Maya and Aztec art there are depictions of elegant women pouring liquid chocolate between two vessels: one on the ground and one held at chest height. Pouring the chocolate back and forth aerates and froths the drink as it falls through space, like the waterfall in Willy Wonka’s chocolate factory. A thick head of froth was seen as the sign of a fine cup of chocolate. The method seemed simple enough, so I placed one bowl on the kitchen tile, held one in the air, and gently poured. Chocolate spattered all over my floor.

Despite my best efforts, my chocolate wouldn’t froth. I found the answer to my problem in Mary Roach’s new book  Gulp: Adventures on the Alimentary Canal, all about the science of eating (it’s great!). In a footnote about spit bubbles, she explains froth is caused by proteins, which hold air into a liquid when beaten, like whipping cream or making meringue. Cacao has a little bit of protein, but apparently not enough to create a foamy head. The Mexican Cook Book Devoted to the American Homes,  written in 1947  by a Mexican woman, suggests adding eggs into the cacao mixture–for the express purpose of frothing:

Almonds are usually added to the home-made chocolate, as they give it a very good taste, and also boiled egg yolks, these with the primary purpose of having the chocolate froth up upon being boiled.

I didn’t try hard boiled eggs as she suggested, but I did add a raw egg white, and the concoction foamed easily. The 1947 book is a blend of pre- and post- Colombian chocolate making techniques; and while eggs were available to the Maya and Aztec (from wild birds (updated: or turkeys or Muscovy ducks)) I can’t say if they would have been used in chocolate making.

cacao2A cacao bean with the nibs inside.

The entire recipe is below, and it gives an interesting look into the process of making chocolate. You can read more about my chocolate making experiences on Etsy!

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Old Fashioned Chocolate a la Mexicana
From Mexican Cook Book Devoted to the American Homes, 1947
By Josefina Valazquez de Leon

1 1/2 pounds of Tabasco cocoa (a regional Mexican cacao)
10 ounces Maracaibo cocoa (Venezuelan cacao)
2 pounds of sugar.
4 ounces of almonds.
1/2 ounce cinnamon.
2 boiled egg yolks

Have the cocoa roasted in a frying pan as much at to suit your taste (some persons like it dark and others light). Once roasted let it cool down take the shell off to better it so there be no shell left on it. (This shell is saved to make refreshments, gruel and “champurrado“). In special metate for grinding the cocoa, the sugar is first ground together with the almonds (these latter slightly roasted and ground shell and all), adding also the egg yolks. After all this has been well ground is placed aside and fire put under the metate grinding the cocoa next, once roasted, of course. When it is well reground the sugar and the other ingredients are added and is again ground over until all of it is well mixed and formed into a paste which does not stick to the metate. Then one proceed to mould it…The paste is then poured on the moulds and pressed and rubbed with the hand so as to make it adquire (sic) a shining surface and immediately is marked with a knife in order to divide each mould contents into sixteen equal parts each of these parts being in turn equal to one ounce.

Etsy Kitchen Histories: Cookie Swap!

The original American Christmas cookie. Recipe here.

Need to  infuse a little new cookie blood into you holiday baking? Head over to Etsy, where I’ve instigated the Great Cookie Swap, encouraging users to share their favorite Christmas cookie recipes and the stories behind them. The post is infused with some of the best cookie recipes from across Etsy, and a little cookie history, too!

Christmas cookies have a long tradition in the United States. The New Amsterdam Dutch who settled along the Hudson River had an annual tradition of passing out New Year’s“koekje,” which means “little cake.” The first of the year was a time to visit your neighbors and share good tidings, and it would have been unthinkable to leave without taking a caraway and orange-flavored koekje for the road. Their Anglo neighbors repeated the word as “cookie,” and an American treat was born.

Go to Etsy and get inspired here!

Etsy Kitchen Histories: A History of Halloween!

Halloween costumes are just not as weird as they used to be.

Over on Etsy, I’ve got a history of Halloween with a focus on eating and treating. It’s a weird holiday when you really begin to think about it, right?

When Irish immigrants came to America in the 17th and 18th centuries, they brought All Hallows Eve traditions, which blended with American “mumming” traditions. Practiced on Thanksgiving and New Year’s, mumming involved parading the streets in rags or cross-dressing, playing music or making noise, and demanding food and drink from homeowners. Additionally, Harvest Festivals were celebrated in farming communities, which brought men and women together to shuck corn and dance. Women paring apples might throw an apple peel over their shoulders; when it hit the floor, it would reveal the initials of the girl’s future husband.

Learn more about Halloween’s origins here.

Halloween party decorations from 1924.

Etsy Kitchen Histories: Tiki Time

maitai1A Mai Tai with a few Tiki touches.

In a last toast to summer, I explore Tiki and all its accompanying kitsch on the Etsy blog.

Tiki is a Frankenstein combination of influences from the Caribbean, Polynesia, Hawaii and China. During prohibition, alcohol-starved Americans traveled to the Caribbean, experiencing for the first time rum drinks like the Mojito at infamous bars like Sloppy Joe’s. Post-prohibition, the first Tiki bars were opened in California by some of these Caribbean travelers. After World War II, soldiers posted in the Pacific brought back a taste for the exotic, and bars and restaurants began to reflect a luau theme. But the food served in these establishments was often cooked by Chinese immigrants, who served their own Cantonese fare

The post includes a recipe for a classic Mai Tai, which I promise is just the thing for this coming Labor Day weekend. Read it all here!

Etsy Kitchen Histories: The Ice Pick

ice1An ice block at the ready on the back bar at Stoddard’s Fine Food and Ale in Boston.

In my latest Kitchen History, I was inspired by the beautiful ice that has been appearing in historically-inspired craft cocktail bars across the country to purchase my own ice pick, freeze a block of ice and attempt to shape it into jewel-like cubes. I have questionable success.

You know when you think something is going to be really easy, and then you realize you’re in way over your head? I first got that feeling after watching Japanese ice ball carving videos online; it dawned on me that I was destined to puncture my hand.

Read the entire adventure here.