Food & Drink

Cosy To A Tea

When you’re rumoured to have the best scones in Sydney you better deliver! Happily the Tea Cosy did just that. When we arrived we were greeted by a long queue of people eager to sample the Tea Cosy’s world-famous scones. We debated whether we should wait or leave, but when we saw the trays of scones being delivered to lucky tables, we eagerly joined the queue.

Located in Sydney’s famous Rocks area, the Tea Cosy is a heritage listed terrace house transformed into a sumptuous tea house. Adding to the old-world ambience are eclectic decorations and artworks which are scattered throughout the grand house. There are a variety of eating areas downstairs and a staircase leads to extra eating spaces upstairs including a few tables out on the balcony. The tables are decorated with baskets of wool with knitting needles and I watched lots of people knitting while they waited for their orders to arrive. A few patrons were chilly and they were offered knitted rugs to keep them warm. It had such a cosy feel, I couldn’t wait to be seated. 

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After waiting a surprisingly short time, we were told we had a table upstairs on the balcony. This was just where I was hoping we would be seated! We had a lovely view of the street below which kept us entertained while we waited for our much anticipated afternoon tea.

Our pots of tea arrived, snuggled in knitted cosies, followed by scones, jams and cream served in baskets. I loaded my scones with jam and cream and bit into them. Wow! I have eaten a lot of scones in a lot of different places and these were some of the best. 

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Feeling nourished and nurtured we relaxed and watched as two curious birds paid us a visit. The Tea Cosy is one of those rare places that lives up to its name and reputation.

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Not sure whether to add jam or cream first on a scone? Check out my previous post on cream teas which also includes a recipe for a cupcake cream tea 🙂

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Shakespeare Under The Stars

When Shakespeare’s Pop-up Globe came to Melbourne recently I was hoping they would stage Macbeth or A Midsummer Night’s Dream. They didn’t. Happily the two shows we did see, Around The Globe In 60 Minutes and Henry V, were awesome so I wasn’t disappointed.

When it was announced that Shakespeare’s Pop-up Globe would be going to Sydney, I was annoyed to see that both Macbeth and A Midsummer Night’s Dream were going to be performed. There was only one thing to do – go to Sydney!

I’ve never read A Midsummer Night’s Dream, but I had a rough idea of the plot. One thing I knew for sure was there were fairies. Imagine my shock when Titania, Oberon and Puck came onto stage, not as fairies, but as New Zealand Maoris. That was some surprise! It was then that I remembered that the Pop-up Globe began in Auckland, New Zealand. I was disappointed that there would be no fairies on stage, but also excited as I’m a big fan of New Zealand. I was very curious to see how this twist would play out.

If you had no idea what A Midsummer Night’s Dream was about, having one section of the play spoken in Maori would have been very confusing. Happily my limited knowledge of the play allowed me to follow what was happening on stage. It was jolting but fun to hear Maori spoken alongside Shakespearian English and to see traditional Maori costumes among the Elizabethan ones. If that wasn’t weird enough, the actors performing the play within a play were dressed as Aussie tradesmen. By the end of the performance I felt like I had been on a wild ride! I couldn’t wait for our next visit to the Globe.

It’s no surprise that Macbeth, a play that features three witches, is one that I have read and seen many filmic adaptions of. Unlike A Midsummer Night’s Dream, this was a more traditional production. The roles of Macbeth, Lady Macbeth and Macduff were brilliantly acted and gave me new insights into characters I thought I knew well. There was a school group in the audience, standing in the front section. Watching them, wide-eyed as the characters drew us into their emotional rollercoasters, was a stark reminder that Shakespeare was a playwright and his works are best enjoyed on the stage.

One of the reasons I love Macbeth is the witches and they did not disappoint! They commanded the stage and sent chills down my spine with their wicked performances as the three weird sisters. Like wraiths they moved, swayed and stalked across the stage while treating us to eerily sung songs that vibrated through our souls. At one point in the play the witches left the stage and came up behind the group of school children. Weaving through the audience, they scarily reached out to the school children while the children shrieked and tried to run away. I wonder if I was the only one in the audience who wanted to run down and join the witches? The whole play was a grand spectacle from start to end. It was well worth the trip to Sydney. I hope I get to see more performances of this incredible play.

Posset
To aid in the murder of King Duncan, Lady Macbeth drugs the possets of his guards so they will stay asleep while their King is slain. Modern possets, like my Lime Posset, are delicious, creamy desserts. The possets Lady Macbeth drugs were drinks made with warm, spiced milk mixed with either wine or ale. Some possets have beaten eggs added, much like an eggnog. As a fan of eggnog, I just had to add egg to my posset drink. However, unlike Lady Macbeth, I didn’t add a sleeping potion 🙂 

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Ingredients (per drink)
1/2 cup milk
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground mace
1 egg, room temperature
2 tablespoons brown sugar
1/2 cup ale
freshly grated nutmeg for serving

Instructions
Combine milk, cinnamon, cloves and mace in a saucepan.
Gently bring to the boil over low heat.
Whisk together the egg and sugar in a heatproof bowl until fluffy.
Whisk the hot milk slowly into the egg.
Return to the saucepan.
Add the ale and whisk until warm but not boiling.
Pour into heatproof mugs.
Serve with a sprinkle of grated nutmeg.

Sydney Under The Stars

My home state of Victoria is famous for having a public holiday for a horse race. Now we are becoming infamous for having a public holiday for a football match. Actually, it’s a holiday for the day before the football match which makes it even stranger. I’m not complaining. I’m grateful for any public holiday we can get! And it’s on a Friday, which I think is a great day to start a long weekend.

This year we went to Sydney and stayed at the Ultimo Hotel which is purported to be the world’s first astrology hotel. Among the services they offer are astrology reading packages that you can add to your booking. We didn’t do this but there was still heaps of astrological fun to be had.

On arrival we were greeted in reception by staff eager to talk astrology. They had city guides based on your star sign and astrologically appropriate “do not disturb signs.” I told them I was a sun sign Taurus with a Moon and Rising Sign in Sagittarius so they gave me both the Taurus and Sagittarius city guides. They offered me both a Taurus and Sagittarius door sign too but I only took the Taurus one as it said all that needed saying!

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Shifting seamlessly from astrology to astronomy, I booked myself two tours at the Sydney Observatory. My first tour was at night. It was a full moon which isn’t great for star gazing but I loved it, especially when bats started flying around! Peering through the enormous telescope I got to see Mars and Saturn. On the day tour I got to see the Sun which is a real treat as you have to have a special filter on the telescope to view it. Many years ago I was lucky enough to see Venus (my ruling planet) transit the Sun. While this Sun viewing wasn’t as spectacular it was still amazing. Both tours ended with a visit to the planetarium which was fun and informative.

When I returned to the hotel I noticed a selection of “Astrolo-Teas” in reception. These teas are specially selected to match your star sign. I looked at the one for Taurus which was English Breakfast. Not bad! I love English and Irish Breakfast although my favourite tea is Earl Grey. I then went to the Sagittarius tea which was Lemongrass and Ginger. This was another great match as I love ginger tea. Naturally I wanted to experiment with these flavours when I got home. 

As the weather is heating up here, I wanted to make an iced tea. I decided to create a chai blend because it can be served hot or cold. I used English Breakfast for Taurus and added ginger for Sagittarius. The great thing is you can mix and match ingredients for your own personal taste or create a blend that you think reflects your astrological profile!

Astrological Iced Chai

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Ingredients
3 cups milk
4 cardamon pods
4 black peppercorns
4 cloves
2 cinnamon sticks
30g fresh ginger, roughly chopped
2 tablespoons black tea leaves (I used English Breakfast)
2 tablespoons honey
ice cubes for serving

Instructions
Place the milk in a saucepan.
Crack the cardamon pods open and place the seeds and shells into the milk.
Crack the peppercorns and add to the milk.
Add the cloves, cinnamon stick and ginger to the milk.
Bring very slowly to the boil (you want it to take about 10 minutes) 
Once boiling add the tea leaves and simmer for 2-5 minutes, depending on how strong you like your tea.
Stir in the honey.
Strain tea and refrigerate until cold.
Serve over ice cubes.

Hot & Cold Equinoxes

This Sunday is the Spring or Vernal Equinox in Melbourne. It is the midpoint between Imbolc and Beltane. After the Spring Equinox there is a shift in power between day and night. The short days and long nights will slowly be overtaken by longer days and shorter nights. On the other side of the world the opposite is happening. The Autumnal or Fall Equinox is the midpoint between Lammas and Halloween. Following the Autumn Equinox, the long days and short nights will slowly be overtaken by shorter days and longer nights.

The Equinoxes offer us a moment of balance, when day and night are relatively equal. At the end of the Equinox, one part of the world will fall into spring and the other into autumn. In six months time we will meet again for a moment of balance before continuing in our oppositional seasonal dance.

A perfect blend between hot and cold, fried ice cream is a delicious symbol of the Equinoxes. One part frozen and icy, the other piping hot. Drizzled with syrup these golden orbs are a perfect treat for spring or autumn.

Fried Ice Cream

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Ingredients
6 scoops – approximately 500ml, best quality vanilla ice cream
2 eggs
1/2 cup plain flour, sifted
1/3 cup milk
1 tablespoon sugar
150g shortbread biscuits, finely crushed
2/3 cup rice crumbs
vegetable oil for deep frying (I use peanut oil)
golden or maple syrup for drizzling

Instructions
Line a baking tray with baking paper.
Use a large ice-cream scoop to form 6, round scoops of ice cream.
Place on baking tray and freeze for 30 minutes or until firm.
Whisk together the eggs, flour, milk and sugar until smooth in a bowl.
In a separate bowl, combine biscuits and breadcrumbs.
Working quickly, dip ice-cream balls in batter then roll in crumb mix.
Return to tray and freeze for at least 30 minutes.
Dip the balls in a second layer of batter and roll again in the crumb mix, making sure the balls are completely coated in crumbs.
Return to tray and freeze for at least 1 hour or overnight.
When ready to cook, heat oil in a medium sized pan to 185C / 365F.
Fry 1 – 2 balls at a time for 2 – 3 minutes or until golden brown and crisp.
Remove with a slotted spoon and drain on paper towel.
Serve immediately with a good drizzle of syrup.

Sounds Of Silence

It’s been a long time since I’ve suffered from laryngitis but twice this year I have lost my voice. The first time was in March, when I was on holiday in the USA. I didn’t want to ruin my trip, so rather than resting, I ran around in the rain, sightseeing and having fun. I paid for it when I got home but it was worth it! Last week I felt the same head cold developing followed by a loss of voice. This time I decided to take as much time off as I needed.

Not knowing how long I would need, I decided to spend my days rereading The Hollows series by Kim Harrison, featuring awesome witch Rachel Morgan. What a pleasure it has been to finish a book and then go straight on to the next one!  

For much needed hydration during my convalescence, I sipped homemade barley water. I grew up on barley water and have always thought of it as an old fashioned recipe. After doing some research, I discovered it was older than I thought, as barley water has been drunk since ancient times.

An ancient Greek version of barley water, called Kykeon, was consumed during the Eleusinian Mysteries which honoured the Goddesses Demeter and Persephone. Demeter was said to like her barley water flavoured with mint. I added honey and lemon to my version with sprigs of mint for Demeter.

Lemon Barley Water

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Ingredients
3/4 cup pearl barley
2 lemons, zested and juiced
6 cups water
1/2 cup honey
sprigs of mint (optional)

Instructions
Add the barley, lemon zest and water to a large saucepan.
Bring to the boil, then reduce heat to low and simmer for 10 minutes.
Strain liquid into a heatproof container, discarding the barley and zest.
Add the honey and lemon juice and stir until the honey has dissolved.
Refrigerate overnight.
Serve with sprigs of mint or a herb of your choice.

Mira Mira On The Wall

Another Winter slowly comes to an end in Melbourne as the wheel spins towards Imbolc, the midpoint between the Winter Solstice and the Spring Equinox. Even though it is still cold, I can feel the Sun slowly coming back to life. The chill days are punctuated with more and more sunny breaks and the nights are not so bitterly cold. I spotted my first lizard a few weeks ago, a sure sign that Spring is on its way.

The return of Spring heralds the return of Persephone, one of my favourite Goddesses. Persephone spends Autumn and Winter in the Underworld with her husband Hades where she rules as the Queen of the Dead. In Spring she returns to Earth where she rules as the Goddess of Spring. In celebration of Persephone’s return, her mother Demeter slowly brings the Earth back to life.

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Normally I’m sad when Winter comes to an end but this year I am celebrating the return of the Sun. Surprisingly it’s due to a weekend I spent in Mira Mira, a bed and breakfast place that specialises in weird and wonderful accommodation. The property in Gippsland has a Zen Retreat, a Treehouse and a Cave. Naturally I chose to stay in the cave in the chill of Winter.

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When I arrived at the accomodation I was greeted by Magog, the doorway through which I was to enter the cave. After stepping through Magog’s mouth, I slowly descended the winding, stones steps. Fire lanterns adoring the walls threw strange shadows on my path. As I made my way into the womb of the cave, I felt like Persephone entering the realm of Hades.

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The cave was everything I hoped it would be. Carved into the hillside, the stone look was cosy and sumptuous. Coloured lights glowed eerily in the rooms and windows revealed surprising but stunning vistas. A log fire completed the scene. As I toasted marshmallows on the fire and snuggled into the lush blankets, I thought of Persephone and Winter.

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I had always thought that if I was Persephone I would resent having to leave the Underworld. But as much as I was enjoying my cave weekend of cold days, chill nights and warm fires, I was surprised to find a craving for the Sun take seed. As I ascended the winding stone steps, saying farewell to the realm of the Underworld cave, I finally understood why Persephone is happy to live in two domains. 

A few days ago I was sitting outside enjoying a sunny day. A sparrow flew into the yard and landed on my ram’s head skeleton. It cleaned its beak on one of the horns and then hopped about on the skull. I couldn’t help thinking “Quoth the Sparrow” – my apologies to Edgar Allan Poe. But as I watched the sparrow happily flit in and out of the skull, I thought it was a perfect symbol for the seasonal cycle of life and death. Persephone is now leaving the land of the dead and returning to the land of the living. And, for the first time in a long time, I am truly looking forward to the warm half of the year.

To celebrate the reunion of Persephone and Demeter I whipped up a classic bulgur wheat tabbouleh salad with the addition of pomegranate seeds. Wheat is sacred to Demeter and pomegranates are sacred to Persephone so I’m hoping the two Goddesses will enjoy this combination.

Pomegranate Tabbouleh

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Ingredients
1/4 cup bulgur wheat
1/2 cup boiling water
1/2 cup chopped fresh flat leaf parsley
1/4 cup chopped fresh mint
1 tablespoon extra virgin olive oil
1/2 teaspoon fresh lemon juice
pomegranate seeds for sprinkling 

Instructions
Soak the bulgur wheat in the boiling water for 10 minutes. Drain well.
Mix together the bulgur wheat, parsley, mint, oil and lemon juice in a bowl.
Toss the pomegranate seeds through the salad and serve. 

Bites & Pieces

I celebrated the Winter Solstice weekend by launching my first travelogue cookbook!

It’s called Bites and Pieces of America: Exploring food and friendship in Whidbey Island, Salem, Boothbay Harbour and Boston. It’s filled with pieces from my trip last year from Australia to the USA where I got to visit a dear friend on Whidbey Island, celebrate July the 4th in Salem the Witch City, visit puffins in Maine and meet a baby sloth in Boston. There are also many bites of recipes from the foods that inspired me along the way.

While I’m hoping you’ll rush out and buy the book 🙂 I will share parts of the journey here. I’ll also include recipes that nearly made it into the book but just missed out like my Stout Pancakes (below). These are perfect for Winter in Australia. If you’d like pancake recipes that are more in tune with Summer – like Blueberry Pancakes or Carrot Cake Pancakes – you can find them in my book!

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Bites and Pieces is currently available from Lulu. An ebook is on the way and it will be in other online stores soon 🙂

Stout Pancakes

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Ingredients
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda (bicarbonate)
1/4 teaspoon sea salt
2 tablespoons maple sugar*
1 egg, beaten
1/4 cup milk
3/4 cup stout**
butter for frying

Instructions
Sift the flour, baking powder, baking soda, salt and sugar into a large bowl. Set aside.
In a separate bowl, whisk together the egg, milk and stout.
Add to the dry ingredients and mix until just combined.
Heat a small amount of butter in a non-stick frying pan over medium heat.
Pour some batter into the pan. Remember that the bigger the pancakes, the harder they are to flip, so don’t make them too big.
Cook until bubbles start to form.
Flip and cook for a further 1 – 3 minutes or until golden brown and cooked through.
Repeat with remaining batter.
Serve with your choice of toppings.
I like them with a good drizzle of pure maple syrup, golden syrup or honey.

*You can substitute brown sugar for the maple sugar.
**Try different flavoured stouts like chocolate or coffee ones. I used a maple flavoured stout.

A Play On The Wizard Of Oz

I celebrated my recent birthday this year by seeing the stage production of The Wizard Of Oz at the Regent Theatre in Melbourne. It was a fun and colourful show and brought back memories of another witchy production I saw two years ago – Wicked. This play draws in elements from Wicked but mainly sticks closely to the 1939 film version of The Wizard Of Oz.

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One of the highlights of The Wizard Of Oz was seeing a real dog play Toto on stage. I wasn’t alone in my admiration of the doggy star. When Toto first ran onto the stage the audience let out a collective “Awwwww!” Toto also received the most applause at the final curtain. As a dog owner myself, I loved seeing the impish Toto strut her/his stuff on the stage. The role of fluffy little Toto is shared by two talented Australians terriers. The female is called Flick and the male is called Trouble. I think Flick and Trouble are perfect names for dogs that are starring in a witchy musical. They are especially apt names when we remember that Toto is not always a good dog.

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In the beginning of the play, Miss Gulch arrives at the Gale farm and announces that she has reported Toto to the authorities. She tells the distraught Dorothy that Toto will be seized by the authorities and possibly destroyed. Dorothy responds by calling Miss Gulch a wicked old witch. The audience naturally sides with Dorothy. How can anyone be so cruel to a little dog? How can that horrible woman want the little dog to be destroyed? She must indeed be a wicked old witch!

But what is the reason Miss Gulch reports Toto? She reports Toto because he has been allowed to roam free in her garden and has been chasing and harassing her cat. Not only that, Toto has also bitten her. While Dorothy apologises for Toto’s behaviour, there is a suggestion that Toto bit Miss Gulch as she is supposedly an unpleasant and frightening person. There also seems to be little sympathy for Miss Gulch’s cat. Could it be that cats, like Miss Gulch herself, are associated with witches and therefore not deserving of sympathy? Don’t get me wrong, I love Toto and would hate for him to be destroyed, but I am fascinated by the cat / witch link.

At the end of the play, Aunty Em tells Dorothy that Miss Gulch has withdrawn her complaint about Toto after hearing that Dorothy had been injured by the tornado. This is an unusual twist in the play as the fate of both Toto and Miss Gulch is left uncertain in the film. At the end of the film, all the characters from Oz that have a Kansas counterpart make an appearance, except Miss Gulch. Did Miss Gulch perish in the tornado meaning Toto is safe? If she has survived will she return and seize Toto? The answer to these questions is still being debated. So why is there a different ending to the play? It may simply be to add closure to questions left open in the film.

What makes this new ending particularly interesting is that Miss Gulch becomes a sympathetic figure, something she has never been before. I feel this is a reflection of the way Wicked has made us look at the figure of the Wicked Witch. Wicked imbued the Wicked Witch with a back story and, most importantly, a voice. The film Maleficent has also done this.  Hopefully the role of a Wicked Witch is slowly gaining the complexity it deserves.

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When I was thinking of what recipes would symbolise The Wizard Of Oz I was spoiled for choice. After much thought I decided on something green in honour of the Wicked Witch of the West. To add another witchy element, I chose a recipe that utilises a mortar and pestle.

The words “mortar” and “pestle” come from the Latin words “mortarium”and “pistillum” which refer to a vessel and tool used for pounding or grinding. Back when I was doing more formal rituals, I used to make my own incense in my trusty mortar and pestle. I would add herbs, spices and a chunk of frankincense to my mortar and then crush them to a powder with my pestle. I would then light a block of charcoal in my censer and spoon on my aromatic powder. Whether indoors or outdoors, the aroma of seasonal incense would permeate the air and the heady scent of frankincense would embrace me as I enjoyed another night of magic. As my rituals became less formal, I packed up most of my ritual tools. I did, however, keep my mortar and pestle, and after giving it a good clean, I put it to work in the kitchen. One of the recipes I use it for is pesto.

The word “pesto” means to pound or crush and no, it’s not a reference to the Wicked Witch of the East who was crushed by a house! It is in fact a reference to the word “pestle,” which reflects the fact that pesto was originally made with a mortar and pestle. You can make pesto in a blender or food processor, but nothing beats the flavour and texture you get from using a mortar and pestle.

The great thing about pesto is that like a witch creating incense, you can create your own magical concoctions by experimenting with different oils, herbs, nuts and cheeses. So channel your inner witch and get crushing!

Witchy Green Pesto

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Ingredients
1 clove of garlic, sliced
1/4 teaspoon sea salt
2 cups basil leaves
2 tablespoons pine nuts*
2 tablespoons finely grated aged parmesan
2 tablespoons extra virgin olive oil

Instructions
Add the garlic and salt to the mortar.
Using a circular motion, crush the garlic and salt together with the pestle until they become a rough paste.
Add the basil in stages and crush into little bits before adding more basil.
Add the pine nuts and crush, leaving some a little less crushed than others to add texture.
Add the parmesan and gently crush.
Add the olive oil and stir until it reaches your desired consistency.
Pesto is best used immediately but you can store it in an airtight container in the refrigerator. Just pour a little olive oil over the top to help prevent the basil from turning black.

*You can toast the pine nuts in a non stick frying pan over medium heat. Toss often until they turn light brown. Once toasted, pour pine nuts onto a plate to prevent further cooking. Set aside to cool before using in your pesto.

When Life Gives You Limes

When I was given a few freshly picked limes from a friend’s tree, I was amazed at just how delicious fresh picked limes tasted compared to store bought ones. My mind starting racing with ways to enjoy these aromatic treats. Gin and tonics with lime were first on the list! Then I decided to do a lime twist on an old school classic dessert – posset.

Posset was originally a medieval drink made with hot milk curdled with ale or wine. Yum! There were even special pots made for drinking possets. Eventually posset became less popular with the drinking public, so it was reinvented as a cold cream dessert which is set with citrus juice. I have to say I fell in love with this tart and creamy dessert. I’m looking forward to trying it set with other citrus juices.

It is very rich so you only need to serve it in small portions. For an extra indulgence you can serve it topped with fruit preserves. I tried it with a dollop of blueberry jam which cut through the richness and added extra sweetness, but I think I prefer it without any toppings. Give it a go and see if you like it with or without jam 🙂

Lime Posset

Ingredients
200ml cream
1 tablespoon caster sugar
1 tablespoon maple syrup
2 + 1/2 tablespoons freshly squeezed lime juice
jams or preserves (optional)

Instructions
Gently heat the cream, sugar and maple syrup in a saucepan until almost boiling.
Stirring constantly, boil rapidly for 3 minutes.
Remove from heat and stir in the lime juice.
Place into heatproof glasses or bowls.
Refrigerate overnight or until set.
Serve with a dollop of jam or preserves if desired.

A Twitch Of History

Growing up I hated learning history in school. Our lessons seemed to be focussed mainly on memorising dates which made history boring and devoid of life. Happily there was one place that taught history in a fun and exciting way. That place was my lounge room and the vehicle was Bewitched, one of my favourite television shows.

Throughout the eight seasons of this magical show, a bevy of historical figures were zapped into the future and forced to deal with the modern world. At other times characters were zapped back in time to experience history first hand. During the ensuing mayhem I learned so many things, not only about history, but about race relations, class prejudice and gender politics.

One historical lesson I thoroughly enjoyed was when Samantha and Darrin go for a holiday to Salem, Massachusetts. One of the places they visit is The House of the Seven Gables, an historic New England home and the inspiration for Nathaniel Hawthorne’s gothic novel of the same name. This episode features a spooky bedwarmer that follows Samantha and Darrin back to their hotel room at the Hawthorne Hotel, named after Nathaniel Hawthorne.

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Bedwarmer from the historic Altona Homestead in Melbourne

Nathaniel Hawthorne was born Nathaniel Hathorne in Salem on July 4th, 1804. It is believed that Nathaniel added the “w” to Hathorne to distance himself from his great-great-grandfather, John Hathorne, a notorious lead judge in the Salem witch trials. Nathaniel used his ancestors as inspiration for many of his novels which explore colonial times and puritanical beliefs. He died on May 19th, 1864.

Nathaniel Hawthorne’s deathiversary this Saturday is a special one for me. Last year I fulfilled a childhood dream to visit Salem Massachusetts and The House of the Seven Gables. I did this on July 4th, Nathaniel Hawthorne’s birthday. It was also Independence Day which added to the magic. My trip to Salem, and other parts of America, was so inspirational that I have written a book about it. I’ll be doing the final edit on Nathaniel Hawthorne’s deathiversary.

Before visiting The House of the Seven Gables for my own spooky adventure, I stopped in a cafe called Gulu-Gulu for a fortifying steamed milk drink. My version has a touch of Halloween pumpkin because I can never think of Salem without thinking of Halloween 🙂 

Pumpkin Pie Steamer

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Ingredients
I cup milk
2 tablespoons pumpkin puree, (homemade or canned)
1/2 teaspoon pumpkin pie spice mix*
2 teaspoons pure maple syrup
whipped cream for serving (optional)

Instructions
Place the milk, pumpkin and spice mix into a blender and blend until smooth and combined.
Pour into a small saucepan.
Whisk over medium heat until warm.
Add the maple syrup and keep whisking until the milk is simmering but not boiling
Poor into a heatproof cup and top with whipped cream if desired.

*Pumpkin pie spice mix is a combination of ground cinnamon, nutmeg, ginger, cloves and sometimes allspice.

This is my version:
2 tablespoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice

Mix the spices together in a small bowl.
Store unused spice mix in a spice container or small jar.

You can experiment with your own version but cinnamon should be the dominant spice.