Pastillage table Markers for Dita Von Teese made by the talented cake designer Margaret Braun
Pastillage table Markers for Dasha Zhukova’s Kova & T dinner in London
The food historian Ivan Day is one of the most inspiring and informative people I have ever met. I am entranced with his recreations of historic tables and find his teachings on period food an endless fascination.
Last weekend I went on my second Historic food course. We were shown how to make syllabubs, trifles, a Tudor Marchpane, comfits and pippin knots in Ivan’s kitchen which is a culinary alladins cave complete with an incredible array of antique Utensils.
Lots of fun to be had including making Ice cream in the garden with a Georgian ice cream maker. Truly the most delicious ice cream I’ve ever tasted.
Period sugar work and confectionery is something that I adore. The only time I truly wish to travel back in time is when I see the incredible sugar confections that decorated the tables of Royalty in the Rococo age. The tables were works of art, the sugar sculptures were made with the definition and detail that only a gifted artist could create. I have borrowed some of these opulent edible ideas and used them on table dressing for my own events. Nothing as spectacular as Ivan’s recreations but I live in hope…someday I will get a spectacular commission and Ivan, in- between creating dazzling museum displays and educating us on the history of food will finally give in and create a table that truly fulfills all my nostalgic notions.
A selection of confectionery we made at the weekend
The sort of kitchen equipment I’d trade my Moulinex for
A Pippin knot made from nothing but apple and sugar
Printing the Pippin paste
And here it is!
The moulds are so beautiful
Making a sugar pheasant
Antique sugar craft tools made from Ivory
More gorgeous implements
A selection that includes comfits, a version of hundreds and thousands that literally takes hundreds and thousands of hours to make!
Sugar sculpture is a precise art. The Spirit level is an essential tool.
The making of a Tazza
Tazza in construction
And finally the finished Tazza. This is hours and hours of work
Lunch being cooked in front of an open fire. Magical
You can eat this… or you can keep it for about twenty years. Not exactly throwaway
A monogrammed waffle maker… when a plain waffle just won’t do
A Georgian Ice cream making device . Lot’s of stirring, lot’s of Ice and the MOST delicious ice cream ever!
Ginger Ice cream made with an Ice cream mould . Delicious and stunning to look at the way I like my food
One of Ivan’s curious books. This is secrets for young ladies. We all need to know how to order a silk -worm …
…and remove freckles!
http://www.historicfood.com/
http://margaretbraun.com/
