Are you getting excited for the Royal wedding!!! (That wasn’t a question.) OK, so I know not everyone is into it, but I am completely. I wanted to create a gluten-free cake inspired by American(!) chef Claire Ptak’s revelation about what the cake will be:
I’m not kidding when I tell you that this is the best macaroni and cheese I have ever had. (Wayne is still at work so we’ll see how he feels about it tonight!) This is my own recipe, and the “secret” is a new-to-me sweet red cheddar cheese from the world’s oldest surviving cheddar maker in England. I purchased it at my local Whole Foods for the first time last month and have been buying it every week since. You can use any hard cheese you like in place of it in case it’s not available near you, but if you can, do give this sweet and smooth cheese a try!
Wayne’s brother and sister-in-law sent us beautiful, fragrant organic Meyer lemons from a tree at their home in California for a “Merry Citrus!” I’ve never experienced anything like them. Our kitchen smells like warm sunshine, if that’s possible! What a perfect balm for a frigid December. I selected a vintage scone (pronounced sconn) recipe from the book Traditional Dishes of Britain published in 1953 by Philip Harben, the “TV Cook.” Scottish scones are very different from the Americanized versions; in fact they usually contain little to no sugar and few or no eggs. Additionally, they were often cooked on a “hotplate” which produced a “flat shape that is so convenient for splitting and buttering, the natural destiny of the scone.”
Here is a recipe for an obscure and worthwhile 1905 treat, “Mother Eve’s Pudding” from a British Women’s Cookery Book in my collection. This recipe was submitted by “Miss Orkney from Bervie.” (I found an earlier recipe in poetry form online.) I made this last year and cut the recipe in half, as follows, for a smaller pudding:
This very very VERY decadent cake is, according to Royal Chef Darren McCrady, “Her Royal Majesty the Queen’s favorite afternoon tea cake by far.” It was also the groom cake for Prince William and Kate’s wedding. I studied the official recipe in the link and came up with my own adaptation. I want to warn you that this recipe is dangerous. What I mean is, it’s deceptively dainty when sliced thin on a pretty plate and enjoyed during your afternoon tea, but despite the civilized appearance it’s packed with richness (calories). It’s so good that you will want more! Continue reading “The Royal Wedding or Tea Cake Recipe: Chocolate Biscuit Cake”
Such sad news coming from London! My prayers are with you!
I’ve been an Anglophile since my teen years. It hit home for me literally when, in the summer of 1985, I was a counselor at a summer camp in upstate New York where many of the other counselors were from England. I shared a similar dry, off-beat sense of humor with them. I felt a sense of understanding I hadn’t prior. One night in a townie bar during our time off they declared me an “honorary Brit.” Sadly that won’t get me official citizenship, but there’s no reason why I can’t import English goodness into my daily life!
I‘d like to introduce some British goodies to you in case you aren’t yet familiar with them, all of which can be purchased online: Continue reading “An Anglophile’s Pantry Staples”