Sunday, November 2, 2008

Historic Food: Cooking with Pumpkins

On Tuesday, October 21st at 7 pm Barbara Sheridan delighted her audience with a delicious recipe of Roasted Pumpkin with Shallots and Sage. For those who missed this demonstration, we have attached a copy of her recipe. Afterwards we had tea and some Pumpkin Bars for dessert.

Roasted Pumpkin With Shallots and Sage

1 medium sugar pumpkin (about 4 lbs.) peeled and seeded, cut into 2 inch chunks
4 shallots peeled and dquartered lenghtwise
3 tbs. olive oil
1/4 cup fresh sage leaves
Coarse salt and ground pepper

1. Preheat oven to 450F
2. Divide pumpkin, shallots, oil and sae between two large rimmed baking sheets.
3. Season with salt and pepper and toss.
4. Roast until the pumpkin is tender, 30 to 35 minutes, tossing once and rotating sheets halfway through.
Per serving: 176 cal., 11.1 gram of fat, 4.1 gram of protein, 19.4 gram carbohydrate, 8.9 gram fiber
Serves 4

Silk Scarf Painting

On Wednesday, December 9th the Local History Room presented the historic craft of painting on silk scarves given by Vivien Pollock. Silk painting is creating art on fabric with silk as the canvas. Silk painting can be traced back to the 2nd century AD in India when the 'wax resist' technique for embellishing silk was used. Silk painting in India reached its pinnacle of popularity during Moghul rule in the 17 - 19th centuries.

Celebrating the Holidays with the Dutch!

On Wednesday, December 2nd the Local History Room celebrated the holidays as the Dutch due in the Netherlands. Participants assisted with making dough for the Letterbanket cookies and they took home paper shoes filled with Dutch goodies.

Needle Felting A Penguin Program

On Thursday, December 3rd we met in the Local History Room where we learned how to needle felt a penguin.
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