Culinary Club: Choppin it up with Chef Clopp

From knife skills to a big grub-in, the Culinary Club is back in action this week. With last week's task of making incredible buttery gnocchis, this week the Culinary Club is taking on a dessert dish and getting us ready for a trip to Europe.

The Culinary Club went on a sweet route this week, making a traditional English Posset. A posset (also spelled poshote, poshotte) is a British hot drink of milk curdled with wine or ale, often spiced, which was popular from medieval times to the 19th century.

It was considered a specific remedy for some minor illnesses, such as a cold, and a general remedy for others, as even today people drink hot milk to help them get to sleep.

The members of the Culinary Club started off with simple ingredients such as: salt, sugar, milk, lemon and eggs, and applied those all into a mixture. This mixture then became the base for the posset, which was set and cooled in refrigerator for 10 minutes.

According to Chef Clopp, it is a good learning experience for the young students to take what they’ve learned on the course of the club and apply to various types of dishes such as desserts. It allows the students to get a better understanding of dishes and the different techniques each involves.

The finished product of the posset stunned the Culinary Club members, with hints of vanilla and lemon with the acidic tart of berries, made the dish soothing to the mouth. The English dish was a good dessert dish for the Culinary Club to do as they work with new techniques and ways of cooking.

Next week the Culinary Club has yet to figure out what they want to do next, but as you know it’s always something new and adventurous. Until next time!

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