Every month, the Colonial Cookery and Customs for Kids workshop at the Wilton Historical Society located on 224 Danbury Road in Wilton teaches kids in grades 4 – 8 a Colonial "reciept" (recipe) used in the Connecticut region. While the food is prepared, kids learn about Colonial manners, morals and way of life.
In October, the children will be making pumpkin bread and apple butter. The production of apple butter was a popular way of using apples in colonial America, well into the 19th century. The product contains no actual dairy butter; the term butter refers only to the butter-like thick, soft consistency, and apple butter's use as a spread for breads. Typically seasoned with cinnamon, clove, and other spices, apple butter is usually spread on bread, used as a side dish, an ingredient in baked goods, or as a condiment. Apple butter is also used on a sandwich to add an interesting flavor, but is not as commonly used as in historical times.
The workshops feature relatively simple dishes made with local, seasonal ingredients. The recipes used will be adapted for modern kitchens. This is done for safety reasons, and also so that the attendees can recreate their meals at home. All participants will sample their own cooking and take home recipe cards - as well as any leftovers! The children will learn how a Colonial kitchen would have operated, in order to appreciate the modern conveniences we take for granted. Previous sessions have made bannock cakes, pease porridge, pickles, an amulet of green peas, apple tansey and fairy butter.
Members: $10; Non-members $15. Space is limited --- so please register by contacting firstname.lastname@example.org or call 203-762-7257.
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