Talk about a sweet assignment! Last week, we got to sit in on a culinary demonstration inside our Taste Studio with Head Pastry Chef Rodney Diehl as he showed us how to whip up delicious chocolate ganache, crème brûlée, mousse, and our famous Colonial Williamsburg hot chocolate. They may be modern recipes but each was inspired by an ingredient that’s been around for more than 250 years. (Stay tuned for the recipes, below!)…
Cheers! 5 Colonial-Era Cocktails from Serious Eats
Syllabub Image courtesy of Serious Eats
If you’ve never heard of a syllabub or a rattle-skull, you can blame your grade-school history teachers—according to author Corin Hirsch. These colonial-era cocktails, including the dreamy syllabub topped with frothy egg whites, serve up an impressive dose of history. And, we hear they taste pretty good too! …
A little something sweet for National Cookie Month
Seasonal Recipes: Pumpkin Cider, Flan, Ice Cream & Crostini
Earlier this week, we told you that in the 18th century, pumpkins were mainly used to flavor beer and feed livestock. However, in the 21st century, we don’t like to simply carve our pumpkins in October, we like to eat (and drink) them! …
What’s in Season: Pumpkins, Parsnips & Pomegranates
Fall is the season of flavors, including my personal favorite—pumpkin! But during my visit to the Colonial Garden, I learned that the pumpkins we enjoy so much in our Thanksgiving pies and Starbucks lattes are actually… squash. …
5 Gingerbread Cookie Recipe Secrets Revealed!
Earlier in the week, we took you along for a private baking lesson as our Colonial Williamsburg chefs whipped up a batch of our traditional Raleigh Tavern Gingerbread Cookies. Now, we’re going to kick things up a notch and show you how to turn a good recipe into a great one….
Gingerbread Cookies: Raleigh Tavern Recipe
Have you ever noticed how certain aromas enter your nose—then waft down to the deepest nooks and crannies of your soul? They can unlock memories you didn’t even realize were buried there. Simply put: specific smells and tastes take us to our “happy place.” And that’s exactly where I ended up when we stepped into the kitchen at the Williamsburg Lodge for a private baking lesson….
Seasonal Recipes: Truffles, Panzanella, Dilly Beans & Harissa
Earlier this week, we shared late summer favorites you can still enjoy through October. Use the fresh ingredients to create these recipes brought to you by Colonial Williamsburg chefs Anthony Frank and Rodney Diehl….
What’s in Season: Tomatoes, Green Beans & Peppers
Most of us would agree a meal in our house usually starts with a recipe. But in the 1700s, it started with the ingredients. Colonists didn’t have the luxury of filling a shopping cart with imported produce and instead depended on what was actually growing in their gardens. So, in taking a page out of their 18th-century cookbook, we took a stroll down Duke of Gloucester Street to get an idea of which fruits, vegetables, and herbs are still in season as we transition from summer to fall….
From Our Kitchens: A Nice Indian Pudding
Those of you who like cornbread may want to try this for a change. Thick, much like a bread pudding, it can be sweetened and spiced to your liking. Use it as a side dish or a different kind of dessert….
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