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Friday, February 20, 2009

The Excessively Diverting Blog Award




Chloe, the Widow Black, of Slightly Obsessed, and one of the circle of 18th century bloggers, has generously nominated 18thC Cuisine for an Excessively Diverting Blog Award. Started by the blogging team at Jane Austen Today the "aim of the Excessively Diverting Blog Award is to acknowledge writing excellence in the spirit of Jane Austen’s genius in amusing and delighting readers with her irony, humor, wit, and talent for keen observation. Recipients will uphold the highest standards in the art of the sparkling banter, witty repartee, and gentle reprove." What an honor, and, yes, what a delight to be in such good company!

Here is a list of my nominations, which alas, seems somewhat short by comparison, due to so many already being named.

La Cuisine du Jardin: a beautiful blog with sunny photos of home grown food and recipes from Portugal

The Long Eighteenth: a blog by academics with wonderful 18thC resources and interesting ventures

A Reenactor’s Journal: a blog about the journey of soon to be reenactors as they walk the steps of their ancestors through the 18th and 19th century.

Recipients, please claim your award by copying the HTML code of the Excessively Diverting Blog Award badge, posting it on your blog, listing the name of the person who nominated you, and linking to their blog. Then nominate seven other blogs that you feel meet or exceed the standards set forth. Nominees may place the Excessively Diverting badge in their side bar and enjoy the appreciation of their fellow blogger for recognition of their talent.

Sunday, February 15, 2009

Creme Triangles

triangle of puff pastry and cremeSometimes you just want richness in the dead of Winter. All it takes is a few scraps of puff pastry, some left over pastry cream, crème Chantilly or whipping cream and some preserved fruit.

Take chilled pastry cream and whip it with a little heavy cream until smooth and fluffy or fold in crème Chantilly. Spread between two sheets of baked puff paste. Chill until firm. Dust with powdered sugar, cut in traingles and serve with a piece of fruit preserved in syrup. I used apricots. Fresh berries or a drizzle of heated jam would work, as well. This is a very simple but elegant dessert to serve throught the year.

Variation: Chocolate pastry cream with raspberries or strawberries.
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