I am delighted and honored to be hosting the March edition of Sugar High Fridays, the lick-your-plate delicious, incredibly long-running blog event created by Jennifer of The Domestic Goddess. Each month a new theme brings bakers and other treat-makers together from all over the web to show off their sweet, sweet talent and creativity.
I’m super excited about the theme I picked for us this month:
The Test of Time – Desserts over a century old.
From Eve’s apple to Alinea‘s “transparency of raspberry and rose petal,” we humans have always had a sweet tooth and always will. What methods of satisfying our cravings have stood the test of time, getting passed on through the years? And what treasures from the past are languishing somewhere out there, waiting to be rediscovered?
Here’s a chance to show off your great-grandmother’s recipe, handed down since the old country and faithfully reproduced from a faded index card. Or to recreate some strange and long-forgotten ancient dish from medieval Europe, feudal Japan, or indigenous America and see how it pleases the modern palate. You’re also welcome to put your own fresh spin on an old dessert, as long as you include in your post a recipe or a description for the dish as it was in its original time period. Bonus points (in the form of SHF glory, of course!) for making a dessert that’s reeeeally old and/or using an ingredient or piece of cookware that is itself actually over a century old.
The fine print, etc…
- Make a dessert that is over a century old, then write a post about it on your blog. As mentioned above, if you are doing a “new spin on an old classic,” include in your post a recipe or description for the dish from its original time period. If you have the energy and interest, it would definitely be fun to hear some of your dessert’s history, but at the minimum tell us what era your dish is from.
- In your post, please link to this post as well as to the SHF page at The Domestic Goddess. You are welcome to use the SHF #53 logo above or this smaller version:
- Write and post your entry by Monday, March 23rd. Then send me an email with the following information:
– Your name
– Your blog name and URL
– Your post’s title and URL
– One photo (if applicable), sized to no larger than 200 x 200 pixels (does not need to be square, but the largest dimension should be no bigger than 200px), with your blog name in the filename
– If you aren’t a blogger and would like to participate, please email your well-edited entry and photo (if you have one) to me and I will post it here
- Then come back here on Friday, March 27th for a trip through sweet history as we see what century-plus desserts have stood the test of time!
Illustration from The New York Cook Book by Marie Martinelo, published in 1892
From American Treasures of the Library of Congress