Hearth Cooking Classes
at
Another Second Penny Inn
870 Pequot Trail, Stonington, CT  06378
860-535-1710
innkeepers@secondpenny.com
 
  Curious about open hearth cooking? 

THE BEST WAY TO LEARN IS BY DOING! 

Join us on the weekends, November through April, as we spend afternoons preparing historic recipes and cooking over the open hearth.  You will learn a variety of techniques including spit roasting, string roasting, frying, boiling, bake (Dutch) oven baking and steaming.  Then take your newfound knowledge home and with a couple of cast iron pots and a fire you'll be set!  Recipes are drawn from family collections, historic cookbooks, Mystic Seaport and Colonial Williamsburg. 

At this time, we do not expect to offer any hearth cooking classes this winter.
We're sorry to disappoint but last winter's weather played havoc with the scheduling;
we're taking a year off to examine how best to handle the classes.

Roasting chicken, cod cakes and Madeira ham in the pot.

Chicken on a string (poor man's spit) and rolls set to rise.

Roast Chicken!


                                                                                                                                           




   Another view of the hearth.

              



        





First Time Recipes Include:
Pan-fried Scallops
Spider Cornbread
Baked Madeira Ham
Roast Chicken
Mrs. Robert E. Lee's Mushrooms au Beurre
Mrs. Bradley's Ragout of Green Beans
Aunt Laurine's Berry Pudding

More Advanced Recipes Include:
Friar's Omelette
Cod Cakes with Mushroom Catsup
Breaded Pork Cutlets
Parsnips in Cream Sauce
French Rolls
Potatoes Baked in the Ashes


We strongly encourage all participants to wear jeans, long sleeved cotton shirts and sturdy shoes.  Under no circumstances will people be allowed to participate while wearing open toe shoes or sandles, slingbacks, mules, slippers, or dress shoes.
Although it is historically accurate to wear long skirts, etc. the heat and possibility of burns require us to make the above request.

Obviously, we cannot guarantee that the food we all prepare will be suitable for consumption; however, if it is we will together enjoy sampling the fruits of our labors.