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A short History of the path to a Plum Dessert
Bob Cratchit says, “What a wonderful pudding!"
It started with a big black cauldron over a large open fire, cooking continuously for days, all the whilst adding more ingredients, as it was being eaten.
Frumenty (perhaps more commonly known as furmity) is a popular cuisine of Europe.
Well at least it was in Mediaeval times. Boiled, cracked wheat or frumentum (Latin for grain), along with the additions of vegetables, raisins, prunes, currants, and also I suspect any spices that were at hand. As a serf and peasant food, it was dressed up with meat typically venison if you were lucky enough to be invited to eat at the round table in the local castle.
And then there is pottage. From the neolithic times to the Middle Ages, this thick soup like stew was a staple of Great Britain. As it developed and changed over time, adding meat and vegetables, it became part of the Christmas Celtic meal and eaten on Mothering Sunday, (the returning to the Mother Church) on the fourth Sunday of Lent.
It appears these two historicly similar foods then converged sometime in the 17th century, dropping venison, for other meats and finally choosing suet, the hard fat found around the kidneys and loins of mutton (and now beef) was added. Add spirits, sugar, eggs, and replace the grain with breadcrumbs and an unappealing main dish turns into a fabulous dessert called Plum Pudding.
Our history with Mother Sperry’s Plum Pudding is much shorter, only a short 10 years or so, but what a fabulous 10 years! To find a wonderful plum pudding made right in our back yard is like a special slice of heaven. All the right proportions means the fruit balances (and stays suspended) with the other ingredients to make the perfect spoonful.
Last holiday we put Jesse in charge of the plum pudding samples. He found the perfect way to steam all day long a pudding to serve. The samples were swallowed up along with all our inventory! Don’t miss out this year and it keeps very well, Mother Sperry’s Plum Pudding is perfect for the holidays into the New Year. A dollop of unsweetened whip cream, classic hard sauce, brandy or rum butter and joy is beheld!
Shop right now for Winnie Sperry's Plum Pudding!
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Ginger Syrup
Easy to make, hard to make it right. Morris Kitchen has it figured out! Sweet, spicy even healthy for you. It's not just for mixed drinks, think baking or splash in cold water. Refreshing!
Shop now Ginger Syrup
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Christollen
Just-in. Baked almost daily. Toast, slather in butter and a perfect match to morning coffeeee or teeeeee. It's what I am eating right now. Gift for you or those that you know! Matches with this endless winter....
Shop now for holiday bread
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Andrea Slitti - Master Artisan Chocolatier
Since 1992 Andrea Slitti has won over 30 awards for his Chocolate creations.
Growing up in a coffee roasting workshop where Andrea Slitti "met" cocoa and fell in love with the bean. After research and extensive studying Andrea combined his coffee expertise with his new found love of cocoa to create chocolate in 1988.
You have to try it to understand how special and unique his chocolate is to taste. There is a smoothness that defies others, but that smoothness is a simple word that in one sense only describes the exterior of, for instance, a bar of Slitti.
You can bite into any old chocolate bar, and get a wonderful crunch, and as the chocolate rises to the temperature of the human body (natural melting point for cocoa butter) quickly the subtle nuances of the bar will seep into your sensory taste receptors. That is the moment you know, good? Not so much? Or Wow!
Andrea Slitti has mastered the Wow!
Where some people crave the deep bitterness of ultra ultra dark (above 80% cocoa content) arguably not “chocolate” in common edible terms, Slitti’s 82% is deep, dark, rich and without the unpleasant bitterness typically tasted in such a dark percentage.
But he goes beyond this, realizing and re-defining what “milk” chocolate is. Think about a 45% cocoa milk chocolate bar! (10% is the minimum for the FDA to call it chocolate). Or what about 70% cocoa?! In a milk chocolate bar! It’s not easy to do and only a very small handful of chocolatiers can make it right! Andrea Slitti does it best.
With his special, custom, chocolate making machines, artisan chocolatier, Andrea Slitti has created chocolate for everyone. From the sophisticate to the one who just lives for chocolate. We love everything he creates!
Extremely limited holiday supply, limit 2 per item per order please.
Shop now for a great Wow Chocolate!
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Panettone
Can’t decide? This is the most versatile, most loved, Sorrento Lemon Panettone is reliable! Gift it!
Ceylon Cinnamon & Lehua Ohia Honey
Take 2 Big Island treats and blend them to an incredible flavor in a perfect mix. The cinnamon adds a delicate bite (dancing?) to the tongue. Think Crumpet.
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