Colonial Williamsburg raspberry sorbet

[Marciakay]

On a recent trip to Williamsburg, my child fell in love with the raspberry sorbet. I bought a cookbook, but that particular recipe was not in it. Does anyone have an older version of their cookbook that has that recipe, or do you have a good raspberry sorbet recipe? Theirs was very creamy.

[Gail]

Not sure if this is the recipe, but this is from a 1978 edition of The Williamsburg Cookbook:

RASPBERRY ICE
(3 quarts)

4 packages (10 ounces each) frozen red raspberries
1 can (6 ounces)frozen lemonade concentrate
2 1/4 cups sugar, divided
1 envelope unflavored gelatin
3 egg whites

Thaw the raspberries, purée them in a food processor or in a blender, press them through a sieve to remove the seeds, and combine with the thawed lemonade concentrate.
Mix 4 cups of water and 2 cups of sugar and boil over medium heat for 5 minutes. Cool.
Soften the gelatin in 1/4 cup of water. Stir the softened gelatin into the cooling sugar syrup; continue stirring until the gelatin is dissolved.
Combine the sugar and raspberry mixtures.
Beat the egg whites with the remaining sugar and add to the raspberry mixture. Blend well.
Pour the mixture into a 1-gallon freezer container. Follow the manufacturer's directions for freezing.

[This message has been edited by Gail (edited 06-16-2001).]

[Karen M]

Oh! if you have the Colonial Williamsburg cookbook....... PLEASE PLEASE PLEASE post the recipe for Ginger Cakes. My DH fell in love with those and I have been unable to duplicate them. They are soft delicous piles of heaven.

[Gail]

You're talking about those things that're somewhere between cookies and cake, yes? If so, I love 'em, too. Unfortunately, they're not in my book.

Thanks for reminding me, though. VANESSA?? Are they in YOUR book?

(Stand by, Karen.)

[valchemist]

This recipe isn't for ginger cakes, but it is from williamsburg and it is for ginger cookies...

btw, I got the link at this cute gingerbread website. if you like gingerbread, you will enjoy this website:
http://annieshomepage.com/gingerbreadlinks.html


Gingerbread Cookies

This is a wonderful recipe from Colonial Williamsburg.
Original recipe makes 4 -5 dozen ( 60 servings). Recipe has
been scaled to make 60 servings.
Printed from Allrecipes, Submitted by Mary Beth
--------------------------------------------------------------------------------
1 cup white sugar
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
1-1/2 teaspoons baking soda
1 cup butter, melted
1/2 cup evaporated milk
1 cup unsulfured molasses
3/4 teaspoon vanilla extract
3/4 teaspoon lemon extract
4 cups unbleached
all-purpose flour


Directions
1 Preheat oven to 375 degrees F (190 degrees C). Lightly
grease baking sheets.
2 Combine the sugar, ginger, nutmeg, cinnamon, salt and
baking soda. Stir in the melted butter or margarine,
evaporated milk, molasses, vanilla and lemon extracts. Mix well.
3 Add the flour, 1 cup at a time, stirring constantly.
The dough should be stiff enough to handle without
sticking to fingers. Knead the dough for a smoother texture.
Add up to 1/2 cup more of flour, if necessary to prevent
sticking. When the dough is smooth, roll it out to 1/4 inch
thick on a floured surface and cut into cookies. Place
cookies on the prepared sheets.
4 Bake at 375 degrees F (190 degrees C) for 10 to 12
minutes. The cookies are done when they spring back when touched

[Marciakay]

Originally posted by Karen M:
Oh! if you have the Colonial Williamsburg cookbook....... PLEASE PLEASE PLEASE post the recipe for Ginger Cakes. My DH fell in love with those and I have been unable to duplicate them. They are soft delicous piles of heaven.

Sorry, there is a gingerbread and a gingersnap recipe, but not the cakes. You might look on their website - I think it's colonialwilliamsburg.com.

[Vanessa]

I looked in From Williamsburg kitchens but did not find those recipes. There are several sherbet recipes but no sorbet recipes & theres a gingersnap recipe but no ginger cakes...sorry!

[Gail]

Valchemist,

Since you've made these (and I note this is the same recipe on Colonial Williamsburg's web site-- thanks for the suggestion Marciakay) tell me. Assuming you followed instructions and rolled the dough out to 1/4 inch as suggested, did they puff up and rise? Years ago, I watched them bake gingerbread in CW (something we weren't privy to on this year's visit) and this sounds like the recipe they used, however they simply cut theirs in rectangles rather than using a cookie cutter. What does the finished product look like and what's the consistency?

Karen,

Just in case this doesn't turn out to be what you're looking for, you might also check out a recipe I posted last year in the archives for ginger cookies. That recipe is from Old Sturbridge Village and makes a dandy, soft chewy cookie as well. No, they're not the same as the ones sold in Williamsburg, but they're very, very good (especially a few days after baking, when they soften more.)

Vanessa,

Thanks anyway...

[This message has been edited by Gail (edited 06-17-2001).]

[Gail]

Since I don't know if that was the recipe you wanted, Marciakay, here's one specifically called Raspberry sorbet (well, in Italina anyway...):

SORBETTO DI LAMPONE
Raspberry Sorbet

Yields 3 to 4 cups (approx 6 servings)

2 cups raspberry puree(from 3 to 4 pints very ripe fresh raspberries)
1 cup basic syrup (follows)
Juice of 2 lemons, strained

Process the berries in a food processor fitted with the steel blade or blender and pass the puree through a fine strainer. Combine the puree with the syrup and the lemon juice and chill well.

Pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructions.

BASIC SYRUP

Can be made in advance and kept in the refrigerator indefinitely.

1 3/4 cups sugar
1 3/4 cups water

Combine the sugar and water in a medium saucepan over low heat, stirring occasionally, until the sugar is completely dissolved. Increase the heat, bring the mixture to a boil, and boil for 2 to 3 minutes. Remove from the heat and let cool. Cover the syrup and chill until it is cold.

(From: The Harry's Bar Cookbook)

[Mamasue]

Ooooo Gail....I forgot about Harry's Bar Cookbook. Will have to dig mine out. I also loved his restaurant in Venice! His Belini's were FAB!

And Sturbridge Village is only about 1 1/2 hours away from me and I have been there a few times during different seasons. It is a wonderful place of Colonial times that brings you back there and you feel like you are living in that time. I use to have a little 3 x 4 cookie booklet....will have to see if I can find it.



[This message has been edited by Mamasue (edited 06-17-2001).]

[Karen M]

Valchemist! I think that is the recipe!!!

I remember flipping through the recipe booklet when we were in Colonial Williamsburg last year and seeing that the recipe had a lot of milk in it. I have been kicking myself for not buying it while we were there.

These cookies are exactly like Gail described. Something between a cookie and a cake. They are round and puffy, not very sweet and have no frosting.

Thanks for everyone's efforts in looking for this. I will make these this week and report back.

One last question... Is unsulfured molasses the same as "Grandma's Molasses"?

[judyf]

Williamsburg is one of my favorit places to visit and I know that I have arrived when I take my first bite of one of the gingerbread cookies. The recipe that Valchemist gave is the one from the Raleigh Tavern Bake Shop cookbook. These cookies are now a staple every year on my holiday cookie tray. Since I have yet to buy cookie cutters, I roll a piece of dough into a 1 inch ball and press it down with a glass. They come out nice and round but not as fluffy as the ones that I get in Williamsburg. The taste is great! The sugar cookies from the same book are also very good. Judy

[valchemist]

Karen, I hope that is the recipe!

Gail, actually, I haven't made those cookies, so I can't answer your questions. I didn't mean to imply I made them. But now that I think of it, I would like to make them...

[Gail]

Thanks anyway, Valchemist. You provided the recipe, and Judy pretty much confirmed that's the one we want. So, thanks to you both.

[Karen M]

I made the cookies tonight and they are great! I think that is the same recipe. They did not turn out quite like I remember (not nearly as puffy), but they tasted the same. I think I needed to add more flour. DH was very happy. Thanks again everyone. http://www.cookinglight.com/bbs/smile.gif

[Gail]

Originally posted by Mamasue:
Ooooo Gail....I forgot about Harry's Bar Cookbook. Will have to dig mine out. I also loved his restaurant in Venice! His Belini's were FAB!

And Sturbridge Village is only about 1 1/2 hours away from me and I have been there a few times during different seasons. It is a wonderful place of Colonial times that brings you back there and you feel like you are living in that time. I use to have a little 3 x 4 cookie booklet....will have to see if I can find it.

[This message has been edited by Mamasue (edited 06-17-2001).]

Sue, I didn't see your note to me before-- of course I haven't exactly been 100 per cent the past couple of days... Sounds like that little cookie booklet you mentioned is the same one I have. Great cookie recipes in it, too! I've made quite a few of them, but the gingers are still my favorites.

Karen, thanks for letting us know it's the right recipe. I'm getting excited about trying it.

Judy, would you mind terribly posting the Raleigh Tavern recipe for sugar cookies?

[Julie O]

Karen M--

I think Grandma's Molasses comes in two different types: sulfured & unsulfured. Look for unsulfured on any brand of molasses.

[SusanL]

OK Marciakay Thank you so much for adding one more thing that I must buy from this board http://www.cookinglight.com/bbs/wink.gif. The thought of making my own raspberry sorbet really makes my taste buds stand to attention! I do appreciate you requesting the recipe and Gail's prompt reply!! One more purchase, I just have to have!!

[valchemist]

Susan,
what is it that you need to buy? the cookbook or the ice cream maker? with all the threads on ice cream and with rumors about gelato in the July issue, I am tempted!!
Val

[judyf]

Gail,sorry it took me so long to post the recipe.

Williamsburg sugar cookies

1/4 cup unsalted butter
1/4 cup shortening
1 cup sugar
1 1/2 teaspoons grated orange peel
1 teaspoon vanilla extract
1 egg
3 tablespoons milk
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cream of tartar

Cream the butter, shortening, and sugar. Add the orange peel and vanilla extract. Add the egg and milk. Sift the flour, baking soda, salt, and cream of tartar and add to the creamed mixture. Mix well. Rill into 1 inch balls and roll balls in sugar. Arrange the balls 1 1/2 inches apart on ungreased cookie sheets. Flatten the balls gently with a small glass. Bake in a preheated 350F oven for 8 to 10 minutes or untill very light golden brown.

I hope that you like them as much as I do. These are one of the standard cookies on my holiday tray and they always disappear.
Judy

[Gail]

Thanks so much, Judy. I like the orange idea in them. Looking forward to trying them.

BTW, I just got my new Williamsburg catalogue and I see there's a new tavern cookbook. May have to check that out!

[Chefmom]

Hey everyone! Just to let you know, many of the recipes for baked goods in the Williamsburg cookbooks are NOT the actual recipes used. I know because I worked there. After Culinary School, I did my externship in the Commissary Bakery's Pastry Shop for the Historical District in Colonial Williamsburg. We did the Inn, the Lodge and the Taverns and eateries in the Historical District. All the bread was done in the Bake Shop and we did all the pastries from the simple cookies, to desserts for President Clintons dinners.

I'm not sure about the sorbet, the ice cream came in as a liquid mix mixed to order by a local dairy (it's against VA law for them to make their own) and then the mix was made on site for all the district. I don't remember sorbet being made, but I never worked in the ice cream room.

The gingerbread cookies were made by the millions. The recipe looks close, but they never used butter (margarine was used in this particular recipe) and it wasn't melted, but milk was used. They made the dough in the bakers 160qt mixers (where they made the bread) and then it was either rolled thin for gingerbread men and gingerbread house kits, or rolled thick and coated with flour for the gingerbread cookies sold in the district. There was a separate little room with its own rolling machine JUST for the gingerbread cookies.

I was just checking out a kitchen store today and browsing through a Williamsburg cookbook. I saw the round rosette meringues we made by the hundreds, but the recipe wasn't even close to our recipe. Also, the King's Tavern listed a rum pie that wasn't even close to the actual recipe. One of my daily jobs was finishing pies for the various taverns every morning, and on the weekends I was the person who made all the pies!

The Holidays were great, you really have no idea what 3000 pumpkin pies look like until you see them lined up in a row!! http://www.cookinglight.com/bbs/eek.gif

It was a GREAT place to work! I took a lot away with me. If you have never tasted the little pretzel buns that look like a little flower opening, dark on the outside, light on the inside, you have NO idea what you are missing!! I make them at home now regulary.

Tami http://www.cookinglight.com/bbs/smile.gif

[madpots]

So Tami, how about sharing the pretzel bun recipe...sounds interesting. I've copied the others and since I have never tasted the original I wont know the difference.

[Chefmom]

Actually, the pretzel bun recipe isn't a recipe at all, it's a process. Make your favorite French or Italian bread recipe, let the dough cure in the fridge overnight, and then portion into either large pieces for pretzels or smaller ones for small dinner sized rolls. These are usually made with leftover dough that is 1 or 2 days old.

Then, allow the buns to raise for about 45 minutes, then carefully dip each one in a lye solution. Yes, lye. Commercial places use a tablet they purchase, but at home I buy the 100% lye for cleaning drains. You have to follow rules because lye is nasty and will burn you! Wear latex gloves on both hands, only place the buns onto parchment covered sheets. If you use a corn meal covered sheet pan the lye will eat your pans!

After they have been dipped, then take off the gloves, sprinkle with coarse Kosher salt and then snip the top into a plus or an "x" with little sharp sissors. When they bake, the inside stays light and the outside becomes very dark and the chemical reaction gives the bun it's great flavor and chew!

I use 1 Tablespoon lye per 3 cups of water, and dispose of it carefully. Make the solution in a disposable PLASTIC container, only use a plastic spoon to measure and stir and then wrap the whole thing in plastic bags and throw away immediately after using.

I know it sounds rash, but these are great buns! I am working on Sourdough bread, yeast bread and pretzels right now for baking911.com and if interested I will let you know when everything is up and running.

Tami

[madpots]

Wow!!!That is some recipe. I have saved it, in case I get brave enough to try it. I fellow I worked with used to cure olives and he said soaking in lye was the worst part. Thanks for posting.
gramma

[Gail]

Thanks, Chefmom, for the inside scoop. I admit I've always wondered about some of the recipes in the cookbooks and whether they were actually the same as what was actually served. On the other hand, I'm figuring if they're close, it'll be fine. After all, things never taste identical out of the environment.