Friday, December 19, 2014

Friday Freakout

Freaking out festively...

Wondering what to serve for Christmas supper? Why not refer to this menu from 1660?

May was an English chef who trained in France and cooked for nobility throughout his life. In a section titled “A bill of fare for Christmas Day and how to set the meat in order,” May suggests 39 dishes split over two courses, plus oysters, oranges, lemons, and jellies for dessert. The menu is surprising not only because of its size, but because it contains so many proteins—there are 11 different types of birds alone—and not much else.

Or you can make these peppermint confections because why not? It's Christmas and it's comforting and delicious.

Or this gingerbread Borg cube. Royal icing is not futile.

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