Jambon Persillé

For this recipe, I referred to Glorious French Food, written by James Peterson, published in 2002. All of the following information is from his recipe. He is very serious about French food, as you can tell from the book’s title! “While no two versions are exactly the same, jambon persillé is cooked ham that’s been

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Spiced Gammon Cooked in Cider

Ever since my daughter had a cider-cooked gammon on Christmas in England with her now-husband, I’ve been chomping at the bit to make it. It sounds so British, but also so autumnal. First I had to figure out the American equivalent of gammon. Thank goodness I have British blogger friends, who worked tirelessly with my

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Festive Cumberland Sauce

Cumberland sauce is, to me, a cross between what Americans know as a fruit compote and a fruit chutney. Mustard and shallots add savory elements to the sauce, plus I added cranberries to a traditional Cumberland sauce for the festive aspect! Cause I’m all about festiveness. Cumberland sauce supposedly originated from Cumbria, in England, which

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Country Game Terrine

A terrine is a fabulous food from the charcuterie family that I enjoy making when my husband brings home pheasant or quail from his hunting trips in November, December, and January. I love including slices of terrine on an hors d’oeuvres spread, for aprés ski time by a fireplace. Not that I ski, but I

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Pork Rillettes

Pork rillettes probably sound fancy, but really they’re the opposite of fancy. Their presentation is rustic, and flavor subtle. But they’re fabulous! You serve rillettes the same way you serve a pâté or terrine, with good bread, olives and cornichons. It’s especially good as part of a cheese platter. But the difference between pork rillettes

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