This classic southern side dish is a must on your holiday menu. It’s not only a deliciously creamy dessert, but also easy to prepare.
To make it, you’ll first need to thicken a mixture of cornmeal, milk, sugar, and butter. Then you’ll add beaten eggs and cream, which will create a smooth custard-like texture.
Recipe from The Williamsburg Cookbook
One of the most popular dishes at the many historic taverns and inns around Colonial Williamsburg is ginger cakes. These soft, fluffy treats are made from ground ginger, butter and sugar.
The recipe for these gingery goodies is featured in The Williamsburg Cookbook, a book of 193 traditional and contemporary recipes from the famed taverns of Colonial Williamsburg. Featuring lush color photography, this is a great gift for any history buff or cook.
For the serious home chef, this cookbook is a must-have. The recipes are compiled and updated by the Colonial Williamsburg Foundation, making it a reliable resource for any kitchen.
There are 193 traditional and modern recipes in this book, ranging from Brunswick stew and peanut soup to lemon chess pie and mulled apple cider. In addition, the recipes are accompanied by informative commentary about colonial cooking and eating habits.
A must-have for anyone interested in colonial cooking, this book is the perfect souvenir to take back home after a day of touring the historic sites of Colonial Williamsburg. The recipes are adapted from a variety of sources, so you’re sure to find a dish you love.
The icing on the cake, however, is the book’s attention to detail. The photographs are crisp and beautiful, and the instructions are clear and concise. The recipes are all based on historical sources, but some have been adjusted for the modern cook.
This is a very useful reference book that will be a treasured possession for decades to come. The best part is that it’s a fun and educational way to learn about the foods of our ancestors.
The Williamsburg Art of Cookery was published in 1938 and was the fruit of a long and painstaking effort to collect the most relevant and useful recipes from the eighteenth century. The book was a success in that it met the expectations of visitors at the time, who were looking for a connection to the past.
Recipe from The Colonial Williamsburg Foundation
The Colonial Williamsburg Foundation is an independent non-profit private foundation based in Williamsburg, Virginia. It preserves, restores, and presents 18th-century Williamsburg and interprets America’s founding democratic principles through historic experiences and programs.
Colonial Williamsburg’s outstanding collections are a wealth of historical artifacts that provide visitors with an authentic experience of life in the 18th century. They include 70,000 examples of fine, decorative, and mechanical art; 5,000 pieces of American folk art; millions of archaeological artifacts; and thousands of architectural fragments.
These objects furnish more than 200 rooms in Williamsburg’s restored buildings and are displayed in innovative changing exhibitions at the Art Museums of Colonial Williamsburg: the DeWitt Wallace Decorative Arts Museum and the Abby Aldrich Rockefeller Folk Art Museum. They also form the basis for research into the art, history, and culture of the past.
CWF is dedicated to helping “the future learn from the past,” and it does this by preserving, restoring, and presenting 18th-century Williamsburg, and by interpreting and teaching America’s founding democratic principles through historic experiences.
As part of this mission, the Foundation operates the world’s largest living history museum, in Williamsburg, Virginia. This restored 18th-century capital of Britain’s largest, wealthiest, and most populous outpost of empire in the New World tells a story about how diverse people from different countries and cultures came together to create a society that valued freedom and democracy.
The story of Williamsburg is a fascinating one, and the Foundation is determined to present it in ways that help people of all ages understand America’s founding traditions. To this end, CWF has made it its mission to preserve, restore, and present the 18th-century colonial capital city that was once home to more than 200,000 people.
In addition to its historic preservation and interpretation work, CWF strives to educate people about the past through historical recreations, programs, and publications. Its research and outreach programs promote the study of American history, culture, and literature.
In the mid-1990s, CWF began to struggle with declining attendance. A few factors, including a decline in family budgets and a perception that some presentations were becoming stale, contributed to the drop. But a shift in leadership helped turn things around: In 1976, historian Cary Carson introduced an updated approach to colonial history called “Becoming Americans.” He emphasized social history as well as political history. The foundation also promoted a more realistic portrayal of slavery, which became controversial among some visitors.
Recipe from Tee’s Cookbook
The corn pudding is a tasty, albeit time consuming treat. Served hot or cold, it’s best served with a little extra butter for dipping purposes. The recipe is adapted from the Williamsburg Cookbook, which dates back to 1622.
Using high quality ingredients is the secret to success, though. The pudding is a smooth and luscious concoction of eggs, cream, sugar, and corn. For a Southwestern twist, stir in a can of green chiles and some ground cumin. A light dusting of bread crumbs helps ensure that the top is golden and crispy. Bake for about 40 minutes. A serving of this dish will be a surefire hit with your Thanksgiving guests.
There are many cookbooks to choose from, but few offer a better value for your money than the Ryland Peters and Small catalogue. Featuring 80 recipes from the likes of chef Tee, this book is worth the hefty cover price and the time it takes to flip through its pages. This is the kind of book you’ll want to keep on your kitchen shelf for future reference.
Recipe from The Food Network
The Food Network is a cable television channel that specializes in cooking and food. The channel was founded in 1993 by the Providence Journal Company and broadcasts shows on weekdays. The network also produces a reality show, The Next Food Network Star, that pits contestants against each other to become a celebrity chef.
The network is owned by Discovery, Inc., which holds a 69% ownership stake. Its sister channels include HGTV, TLC, and Food Network USA.
Food Network has a large following of regular viewers, as well as an extensive social media presence and fan clubs. Its website receives more than 10 million visitors a month. The company also publishes its namesake magazine, which is sold to consumers and is a major part of its marketing strategy.
In addition to its TV programming, the network has a large online presence with a number of original video series. The channel also produces live events and competitions, such as its annual Taste of the West event.
One of the network’s most popular shows is The Next Food Network Star, which features aspiring chefs who compete against each other to cook a dish before the judges. Previous winners include Dan Smith, Steve McDonagh, Guy Fieri, and Amy Finley.
Although the show’s popularity is based on its celebrity guest chefs, many of the contestants are ordinary Americans who are just passionate about food and love to share their recipes with others. It also attracts a large audience because of its format, which involves a panel of judges and viewers who vote on the outcome of each challenge.
This recipe from The Food Network is a twist on traditional corn pudding, which has been a staple of Southern cuisine for decades. It includes creamed corn, cornbread mix and a variety of other ingredients. It’s topped with a layer of mascarpone cheese, which gives it a richer texture than traditional corn pudding.
The dish is easy to make and serves as a great side to fried chicken, pork chops or collard greens. This recipe also works for a gluten-free diet, as long as you use a corn-based bread mix instead of flour. If you want to freeze this corn pudding, be sure to wrap it tightly in aluminum foil before storing in the freezer. You can also store it in an airtight container for up to five days.