Category Archives: Recipes

Celebrate Independence Day with Sweet Delights

Celebrate Independence Day with Sweet Delights

Coconut Water and Fresh Berry Popsicles Ingredients Fresh Berries (blueberries, raspberries, sliced strawberries, etc.) Coconut Water (best with pure coconut water such as Amy and Brian’s Coconut Juice) Instructions Drop berries into popsicle molds (smaller pieces will go to the bottom, others will have to be gently nudged into the mold using a butter knife… Continue Reading

Traditional Easter Food

Traditional Easter Food

Today is Shrove Tuesday — also known as “Mardi Gras” or “Fat Tuesday” — the day before Lent begins on Ash Wednesday. Traditionally viewed as a day of repentance, Shrove Tuesday has become a day of celebration and feasting before the period of fasting required during the Lenten season. The name Shrove is derived from the old… Continue Reading

Orgeat ~ What is that?

Orgeat ~ What is that?

ORGEAT – the drink with the odd pronunciation (I will explain in a moment), is never mentioned by Jane Austen, either in a letter or her novels, but surely would have been known to her. Mentions of Orgeat being served at Almacks and other Society gatherings are scattered throughout letters and commentaries dated during the… Continue Reading

Be Southern this Christmas

Be Southern this Christmas

I am a Kentuckian now and although according to my family in Mississippi (the DEEP South) Kentucky cannot truly be considered completely Southern since the state remained neutral during the Civil War LOL! I figure I have the legitimacy of Mississippi blood flowing through my veins. Thus, I AM Southern! And with that in mind,… Continue Reading

Posset to Syllabub to Egg Nog

Posset to Syllabub to Egg Nog

In the Middle Ages, posset was a warm dish served to invalids and those suffering from a fever or cold. Milk was heated and then curdled by adding spiced wine, spirits, or ale. Egg yolks might be added as a thickener or to create a smooth thin custard-like drink. During the 18th and 19th centuries, lemons… Continue Reading

Recipes: Warm drinks for Cold days & nights

Recipes: Warm drinks for Cold days & nights

  Mulled Wine 1 (750 ml) bottle red wine 1 orange, sliced 1/4 cup brandy (optional) 1/4 cup honey or sugar 8 whole cloves 2 cinnamon sticks 2 star anise Combine all ingredients in a non-aluminum saucepan, and bring to a boil over medium-high heat. Reduce heat to medium-low, and let simmer for at least… Continue Reading

An Apple a Day …

An Apple a Day …

Baked Apple Bombs 4 large granny smith apples, peeled and cored 2 sheets puff pastry, thawed 1/4 cup granulated sugar 2 tablespoons corn starch 1 teaspoon apple pie spice 1/4 teaspoon salt 12 caramel candies 2 eggs 1/4 cup Demerara sugar Salted Caramel Sauce for serving Preheat the oven to 400 degrees F. Mix the granulated sugar,… Continue Reading

Easter Week 2015

Easter Week 2015

Last year at this time (or rather, the second week of April) as the week marking Easter celebrations and remembrances commenced, I posted a series of blogs on the topic. Some were informational, some were for fun, but all were awesome! Instead of re-posting each one, I am providing easy links.   Easter Movies – With… Continue Reading

Recipes for a true Regency dinner

Recipes for a true Regency dinner

Scotch Collops Scotch Collops (slices of meat) are a traditional Scottish dish. It can be created using either thin slices or minced meat of veal, beef, lamb or venison. This is combined with onion, salt, pepper, and suet, then stewed, baked or roasted with optional flavorings according to the meat used. It is traditionally served… Continue Reading

Appetizers for the Appetite

Appetizers for the Appetite

Planning a Christmas party? In need of a treat to bring to the office party? Have hungry mouths to feed after the energy-depleting present opening? Here are just a few appetizer recipes, easy and elaborate, to choose from.   Sweet & Savory Cranberry Pinwheels 8 oz package cream cheese, softened at room temperature 4 oz… Continue Reading

For cuddling by the fire

For cuddling by the fire

Mulled Wine 1 (750 ml) bottle red wine 1 orange, sliced 1/4 cup brandy (optional) 1/4 cup honey or sugar 8 whole cloves 2 cinnamon sticks 2 star anise Combine all ingredients in a non-aluminum saucepan, and bring to a boil over medium-high heat. Reduce heat to medium-low, and let simmer for at least 15… Continue Reading

A Slice of Pie to Finish

A Slice of Pie to Finish

Trisha Yearwood’s Pecan Pie 1 cup light brown sugar 1/2 cup granulated sugar 2 large eggs 1/2 cup butter, melted 1 1/2 teaspoon vanilla extract 2 tablespoon milk 1 tablespoon all-purpose flour 1 cup chopped pecans 1 (9-inch) deep-dish pie shell, unbaked, or homemade pastry 1 cup pecan halves Preheat the oven to 325 degrees F. To make the filling, beat the sugars with the… Continue Reading

On the Side

On the Side

Last year I wrote a blog post on the various ways to cook up a turkey for Thanksgiving. You can read that post here: Talkin’ Turkey  However the turkey is cooked, or even if choosing an entrée other than turkey, what is served on the side is just as important to a fine holiday meal.… Continue Reading

Cranberry Crazy

Cranberry Crazy

Why open a can when one can create a unique cranberry sauce or relish to enhance your succulent Thanksgiving turkey? Cranberry-Apple Chutney 1 cup cider vinegar  1 cup packed light-brown sugar 1 red onion, finely chopped 3/4 cup mixed dried fruit, such as currants, golden raisins, and chopped prunes 1 tablespoon minced peeled fresh ginger… Continue Reading