By Peter Brears
Highlighting the world’s first expert kitchen, this quantity showcases the big galleys at Hampton court docket Palace. Illustrating how kitchens initially outfitted to provide the full family of King Henry VIII have been run, this consultant dispells a few of the misconceptions in regards to the desk manners, caliber of cooking, and serving of nutrition in Tudor England. actual recipes—adapted for contemporary kitchens—from the interval are featured, together with poultry Farced, Smothered Rabbit, and White Leach. Accentuated with remarkable visuals, this background revives the points of interest, sounds, and scents of the Tudor kitchen whereas conveying the everyday life of the era’s wealthy and champagne
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Additional resources for All the King's Cooks: The Tudor Kitchens of King Henry VIII at Hampton Court Palace (2nd Edition)
Set aside. 6. Bake for 35 minutes, or until a toothpick or cake tester comes out clean. Set the pan on a wire rack to cool for at least 30 minutes. 3. Place the chocolate in the top of a double boiler set over simmering heat. If you don’t have 7. Cut the brownies into 24 pieces while they’re still in the pan. Carefully remove them T H E U LT I M A T E B R O W N I E B O O K with an offset spatula. Serve immediately, or let cool completely before covering with plastic wrap for storage at room temperature.
Or serve them for dessert, topped with vanilla ice cream and hot fudge sauce. 11⁄ 2 cups all-purpose ﬂour 1 teaspoon baking soda 1⁄ 2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, at room temperature 3 ounces unsweetened chocolate, chopped 3 large eggs, slightly beaten 2 ⁄ 3 cup sugar 1 teaspoon vanilla extract 1 cup milk (whole or low-fat, but not fat-free) 1. In a medium bowl, whisk the ﬂour, baking soda, and salt until well combined. Set aside. 2. Place the butter and chocolate in the top of a double boiler set over simmering water.
Cut the brownies into 16 squares while they’re still in the pan. Carefully remove them with an offset spatula. Serve immediately, or let cool completely before covering with plastic wrap for storage at room temperature. They will stay fresh for up to 2 days. The brownies can be tightly wrapped in wax paper, sealed in a freezer-safe bag, and frozen for up to 2 months; allow them to thaw at room temperature before serving. To vary this recipe Whisk one or more of the following spices into the ﬂour mixture: 11⁄ 2 teaspoons ground cinnamon · 1 teaspoon ground ginger · 1⁄ 2 teaspoon grated nutmeg · 1⁄ 2 teaspoon ground cloves and/or Substitute one of the following ﬂavorings for the vanilla: 2 teaspoons spiced rum · 1 teaspoon almond extract · 1 teaspoon maple extract · 1 teaspoon orange extract and/or Stir in 3 ⁄ 4 cup of any of the following mix-ins, or 3 ⁄ 4 cup any combination of the following mixins, with the ﬂour mixture: chocolate-covered espresso beans · chopped dried apricots · chopped dried mango · chopped KitKat bars · chopped toasted hazelnuts · crumbled biscotti · crumbled Oreo cookies · dried blueberries · dried cranberries · granola · milk chocolate chips · mint chocolate chips · peanut butter chips · Raisinets · raisins · semisweet chocolate chips · shredded sweetened coconut · toasted pepitás · unsalted shelled sunﬂower seeds · white chocolate chips.