Archive for 2010

The Microwave: Christmas Spoon Food: Raspberry Trifle with Cream Sherry

Trifle is the quintessential winter holiday dessert and positively addicting. It might as well be the official state dessert in Great Britain. Every home, school lunchroom, tea parlor, and restaurant have a version it is so beloved.

My mom is known for her trifle, which is a cold dessert with layers of dense-textured plain cake soaked with cream sherry and a vanilla English custard, which she has made every Christmas for decades ever since she got her first microwave in the early 1980s.

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Culinary Traveler: Scooping on Chelsea Clinton’s Wedding Party and Gluten Free Wedding Cake

People love to read about weddings as much as they like being invited to them. Of course when a wedding is called the wedding of the century for its size, location, elements of decoration, and notoriety of the participants, it gets even more fun.

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After the Party Gluten-Free Red Velvet Cupcakes

Cupcakes are the new wedding cake. The childhood favorite has grown up, trendy but not losing a bit of the sugary goodness that never fails to delight. Cupcakes are more lighthearted and casual then elaborate formal cakes, and are the perfect choice for less formal celebrations, like an after hours party.

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Creamed Corn and Parmesan Risotto

The wedding dinner was held after the sunset ceremony. The vegetarian option was a vegetable risotto. Now you are wondering how to make risotto for over a hundred people.

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Chez Dining Room: Early American Meets Hodgepodge

The American Colonial period dates from about 1620 to the end of the American Revolution. Popular furniture styles included the familiar designs of Jacobean, Queen Anne, and Chippendale. Most commonly, Colonial American furniture is based pretty extensively on the Jacobean style of English furniture.

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Welsh Rabbit with Broiled Tomatoes, Colonial Tavern Style


Welsh rabbit, or rarebit, has no bunny rabbit in it.  Rabbit is an old name for Old English Cheddar cheese, produced near the Welsh border, that was melted and poured over toast, and well, the name just stuck.  It is…

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Chez Dining Room: The London Private Club

One of the characteristics of the London dining scene is the existence of the private restaurant club culture. The lunch and supper club—small, intimate, nourishing—is a long held tradition. The first clubs were in the 17th century, an offshoot of the…

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Mint and Lemon Crusted Rack of Lamb with Mascarpone Creamed Spinach


Rack of lamb might be an extravagance, but it is also one of the easiest lamb dishes to prepare. You will look like a master chef serving it. Topping the rack with a crust is a classic preparation for this…

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The Best Winter-time Crumb Cake

Once a local restaurant asked me to do a private cooking class and streamline a fresh- tasting fruit crumb cake for them that would serve a large amount of people at brunch. I made this fresh pineapple crumb cake with a yeasted sweet dough, cheese layer, and fresh pineapple filling in a half sheet pan. It was a smash hit.

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Pineapple Cheese Crumb Cake


Popular in all the cuisines of the hot regions of the world, the juicy, tart-sweet pineapple fruit is really showcased when used in sweet breads.  Most coffee cake recipes call for canned pineapple, but here the colorful fruit layer is…

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