Chocolate Mousse

In my lifelong experience with chocolate mousse, thanks to my mother, two versions come to mind. One is thick and dense, almost like soft fudge. The other is like the first, but aerated with whipped cream or egg whites, or both. My preferred version is the dense one. I mean, if you’re going to eat

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Ginger Spice Truffle Balls

By definition, truffles, the chocolate kind not the fungus, are made of chocolate and cream only. These I call truffle balls, which are a throwback to the rum balls of the 1950’s. I enjoy making truffle balls, because for one thing they’re way easier than real truffles. They’re also more “stable” and less temperamental, because

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Holiday Toddy

I happen to be in love with Christmas. I love the smells, sounds, the foods of Christmas… Christmas movies. I love it all. I’m actually listening to Christmas carols as I type this post, and I was listening to Christmas carols when I whipped up this toddy. I start listening on the first cold day

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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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Foriana Sauce

Soon after starting my blog, I posted on this miraculous concoction called Foriana sauce. I’d never heard of it before which is what I love about food and cooking. There is always something to discover. The recipe is in the cookbook, “Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods” by Eugenia

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Mincemeat Ice Cream

I know. Your initial impression of ice cream with mincemeat may not be favorable. But this isn’t the suet and minced meat type of olden days mincemeat. This is a glorious mixture of spiced apples, raisins, and pecans – mixed into ice cream. Last Thanksgiving I made the ubiquitous pumpkin pie, a favorite of my

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Boeuf Bourguignon

Back when I was single, I’d often cook myself beef liver for meals. It was cheap and I loved it, especially with eggs, which were also affordable. I had no other meat experience. Nor with vegetables, other than salad. So I marry at 25 and know I need to learn how to cook and put

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Figgy Jam

Figgy Jam! Just the name alone conjures Christmas spirit! And it’s December – time to plan cheese pairings! Personally, I think a jam, paste, or curd is a wonderful addition to a cheese platter, because it enhances the cheese. This one has a little savory component to it, but it’s not a chutney. And, it’s

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Candied Lemon Peel

When I was young, my mother often made candied citrus fruit – usually grapefruit and orange. I didn’t quite have the palate for these at first, and couldn’t grasp the concept that is was okay to eat the peels! But as I got older I became more fond of them. Recently I realized that I’ve

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Gin Ramos Fizz

I remember the first time I tasted a gin Ramos fizz at a friend’s house. I wasn’t a drinker back when I had it, but I never forgot its uniqueness. There was a subtle orange flavor, and the best way to describe the drink, was that it was fluffy! Years later, on a Christmas morning

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