Tuesday, December 28, 2010

Cook Like a Tudor

Stuffed swans, blackbirds baked in a pie or roasted haunch of venison all would have had a place on Henry VIII's royal menu around this time of year, with special culinary variations for Christmas and New Year.

Now you can see exactly what the Tudors ate at the recently restored kitchens in Hampton Court Palace. The historic royal palace is offering free online cooking lessons, recipes, and historical tidbits about the 500-year-old cuisine.

Three of Henry’s favorite dishes are featured: ryschewys close and fryez (sweet and spicy Christmas dumplings), tarte owt of Lente (a rich cheese pie) and fylettys en galentyne (roast pork in caramelized onion gravy). Chef Robin Mitchener is the video guide to the Tudor palette.

If you're lucky enough to live in or be visiting London, Hampton Court Palace is offering in-person Tudor cooking demonstrations until Jan. 2. Visitors can watch chefs at work on the king’s Christmas feast. The demonstrations are included in the palace's general admission, which is about $24 per adult at the door.

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