Wednesday, October 21, 2015

Fall Festival or The many ways to cook orange vegetables.

This past weekend we were gifted with great friendship, wonderful food, and perfect weather. The event that we host at Bentonville each fall is the one event that I get to have the most fun at while working. This year the menu was full of fall vegetables, just as it may have been in the 1860s. This years menu included: Corn Soup, carrot pie, sweet potato pone, carrots stewed in cream, roast chicken, and corn bread (most of these come from The Carolina Housewife). I do not think I have laughed so much while preparing a period meal in quite some time. The weather was perfect, a little cold in the morning but warming up to a nice fall day. 
The kitchen

What a full hearth! 

The fire master! 

The chicken was roasted on a string, due to the lack of reflector oven or spit. It was probably the most photographed item of the weekend. It turned out to be a beautiful chicken! The best way to string roast a chicken is to truss it nice & tight, rub with butter & salt ( I add some onion inside as well)- then extend the chicken beside the fire- then turn the chicken through the cooking process so that is spins to cook evenly. The technique acts as a modern rotisserie. Don't forget to baste! This chicken was about 5 pounds, and took around 4 hours to cook.
Turning chicken

Taking Carrot Pie out of the oven. 
After many hours in the kitchen, we were able to enjoy our feast! Here we are with the table full of all of our food!

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