Gentleman for a Day
A gentleman with a recorder...?
When thinking of a true London gentleman, the first thing that comes to mind are top hats and courteous behaviour, elegance and elevated status. Recorder, too? But of course! Well, the fine gentleman didn’t (yet) have a top hat around 1700, but of course it was excellent manners to have a recorder in your pocket for you to, for example, serenade the lady you adored at any given moment - a welcome occasion for Barbara Heindlmeier and her colleagues to be “Gentleman for a Day”. Everything is included: from getting up in the morning to going for a walk, visiting the royal court and going to the opera, to the obligatory five o’clock tea and preparing for the said serenade.
An exciting and busy day plotted out with music by composers such as G.F. Handel, H. Purcell, M. Locke and J. Playford.
Project supported by:
Karin und Uwe Hollweg Stiftung, Waldemar Koch Stiftung, Senator für Kultur Bremen, Neustart Kultur
Playlist Gentleman For A Day
Trailer, Shorts and Video-Singles
RECIPE FOR SCONES WITH HOMEMADE CLOTTED CREAM
In keeping with John Playford's “Strawberries and Cream”, we are happy to share our favorite recipe for a delicious and cozy teatime
Clotted cream
As clotted cream is very difficult to find in Germany, we have tried to make it ourselves in various test runs. Here is our recipe for success:
Ingredients
500ml cream
(traditionally clotted cream is made from raw milk, but the cream version is more economical and of course cream is much easier to buy)
Fill a baking tray halfway with water (it is best to heat it up in a kettle beforehand to save some time in the oven). Then pour the cream into a baking dish, place on the baking tray with the water bath and bake in the oven at approx. 80 degrees for 6-8 hours. Gradually, a kind of cream skin or layer will form on the surface, which will later become clotted cream. The thicker the layer, the more clotted cream you get.
After the baking time, remove the baking dish, leave to cool and place in the fridge for at least 6 hours (preferably overnight!).
Once chilled, skim the now slightly firm layer into a bowl and beat briefly with a hand mixer until creamy and firm. Store in a cool place.
Tip: The remaining milky liquid is best used for baking the scones!
Scones:
Ingredients
300g flour
150g cold butter
3 tablespoons sugar
1 pinch of salt
4 teaspoons baking powder
1 egg
120-150ml liquid (milk, cream or the “rest” of the homemade clotted cream)
Mix all the dry ingredients in a bowl, then add the cold butter in small pieces, the egg and the liquid, knead quickly with the dough hook until you have a compact, homogeneous dough. Chill in the fridge for 1 hour.
Then lightly dust a work surface with flour, roll out the dough to a thickness of approx. 2 cm (or simply flatten) and cut out circles. Dip the cutter in flour from time to time so that the scones release easily. Place the scones on a baking tray lined with baking paper, brush with cream and bake in a preheated oven at 180 degrees for 15-20 minutes.
Once cooled (or lukewarm), serve with clotted cream and strawberry jam (we recommend a strawberry jam with a high fruit content).
Enjoy your teatime!