The Steampunk Empire

The Crossroads of the Aether

Gaslight Gastronomy and Recipe Revels

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Gaslight Gastronomy and Recipe Revels

A group for those who like to cook--and EAT! Please share your historical or steampunk-inspired recipes-- cocktail formulas too! Entertaining tips are welcome!

Members: 125
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SteamPunk Birthday & Wedding Cakes

Started by Captain. Last reply by Captain on Monday. 9 Replies

There were just too many good ideas in this forum thread to not crosspost:…Continue

Tags: sabre, reception, stories, tea, broom

Mrs. Beeton's Book of Household Managment

Started by Luveday Tyreman. Last reply by Captain Nov 20, 2014. 5 Replies

http://www.mrsbeeton.com/index.htmlFrom the introduction:"Comprising Information for theMistress, Housekeeper, Cook, Kitchen-maid, Butler,…Continue

Searching for the perfect steampunk cocktail

Started by Amelia Bedingfield. Last reply by J XD Oct 5, 2014. 36 Replies

What constitutes the perfect steampunk cocktail? Is it historically-inspired ingredients? Classic or archaic formulae? Do you go more German or more British? What goes into the presentation? A stiff…Continue

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Comment by Professor Argon Bats on January 1, 2015 at 11:43am

Most excellent! So definitely Edwardian then - my mistake. But still, this would make a nice steamy dinner, perhaps a Sherlock Holmes theme. I will take notes in my kitchen notebook.

Comment by Captain on January 1, 2015 at 11:16am

http://www.foodnetwork.com/recipes/alton-brown/crown-roast-of-lamb-...

This has a pretty straight forward video showing how to make the lamb crown.  The origin of the crown cut seems to be about 1905(?)

Comment by Professor Argon Bats on December 31, 2014 at 10:03pm

Hmm - that's an idea. The lamb with couscous looks fantastic.

Comment by Captain on December 31, 2014 at 3:46pm

Professor Argon Bats - I must begin with the requisite "Bless your heart but you must be a Yankee to not love pork.

You can also make crown roast of lamb, beef, or most other large beast like deer and bear.  I would like to make a lamb crown roast stuffed with couscous for Easter-ish.  http://www.epicurious.com/recipes/food/views/Crown-Roast-of-Lamb-wi...

I have tried doing a little research on the history of crown roasts but about the only references to Victorian crown roasts seem to be lamb.  Oh well, I love lamb. 

Maybe lamb with Persian Jeweled Rice: http://fxcuisine.com/Default.asp?language=2&Display=93&reso...

Comment by Professor Argon Bats on December 31, 2014 at 2:55pm

Nice! Thanks for sharing. Pork does not agree with me, so I will not attempt, but it does look ever so late Victorian / Edwardian. Especially with the little frilly paper cuffs on...

Comment by Captain on December 31, 2014 at 10:48am

Ryan Grimm - that is basically the same recipe that I just and it came out great.  I did make an olive oil, pink salt, pepper, thyme, basil, sage, and paprika paste/rub that made a really good crust especially starting at 450F.

I made the stuffing separately and stuffed the roast after it was out of the oven. 

There were not many drippings to make gravy and the gravy came out very herby so it disappeared fast. 

Comment by Ryan Grimm on December 31, 2014 at 7:32am

I have done a frenched crown of pork, and found it QUITE simple yet impressive as hell.
You can buy it already rolled into the crown, or do it yourself with some cotton kitchen twine (I use three pieces).
HOWEVER, I do it with the ribs INSIDE, and do NOT stuff it.
Since it will not roll tightly with the meat out, I slash the protruding meat a bit to allow the roll....make the slashes where you will be cutting the ribs apart later.
Then I place it on a lined shallow baking pan RIBS DOWN (standing on the ribs).

I rub with salt and pepper, then oil.
Place in a 450 F degree oven for 20-30 minutes, then reduce temp to 350.
I use a meat probe to get it to 160 degrees internal temp, then pull from the oven and wrap in foil.  The temp will increase to 170 internal....and allow the roast to rest before carving.
A 10-rib roast will serve 5-7 people.
About 30 minutes or so (depending on your experience) I peel, season and oil potatoes, onions and small carrots and place them on the pan to roast.
Serve with the pork.

NOTE:  these roasts tend to be lean, so not much will be left for making gravy.

Comment by Captain on December 30, 2014 at 5:32pm

Pork and sauerkraut for New Year's Eve dinner is supposed to ensure good luck for the coming year.  Unless you are in Texas then it is black-eyed peas or the Deep South collard greens. 

Comment by Captain on December 23, 2014 at 5:34pm
Comment by Captain on December 23, 2014 at 8:40am

In time for Christmas, a sugar plum recipe:  http://www.foodnetwork.com/recipes/alton-brown/sugarplums-recipe.html

 

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