One day, I had a taste for a moist lemon cake with lots of butter in it, so I cobbled this together from the dozens of available recipes. Mostly I doubled the butter in the cake and the glaze. And added a bit more booze, because come on.
Food and Drink
This cake is not very sweet. It’s a “mother-in-law” dessert, when you need to make something in a hurry from what you have on hand and you’re afraid to just send hubby down the street for a quart of Haagen-Daz because you feel you had better impress her this time.
I first tasted soúpa avgolemono at a Greek restaurant on Lawrence Avenue in Chicago in the early 1980s. It was my first exposure to fine Greek cooking—the soup, a brilliant bread I can sadly no longer remember—what bread would that have been, o Greek food fans?—and a butterflied lamb chop so delicately flavored that I
The Victorians adored gruel so much that the variations were endless – rice, flour, arrowroot, groats (a mixture of grains), cornmeal, toast, sago. It was the go-to food for everybody who was frail. As Mr. Woodhouse, in Jane Austen’s EMMA, says, “I recommend a little gruel to you before you go. You and I will
I’m drawing up my grocery shopping list for my family’s Christmas dinner (it’s not much more than a week away—eek!) We always have a roast beef at Christmas, served with the traditional horseradish sauce. And because I live in New England, not the old one, our roast beef is eaten with those lovely bubbles of
When we think of godawful 19th century food, gruel comes immediately to mind. Remember Grace Poole bringing the mess to a boil in the attic for the mad wife Bertha Mason in Jane Eyre? The very word recalls little Oliver Twist, holding the bowl and pathetically asking for more. Or who can forget Mr. Woodhouse
I invented these when Gene & Rosemary Wolfe came over for a barbecue and Rosemary requested chicken. *
Ah, tea…that most English of meals…but which meal is it? Well, that kind of depends. Tea was introduced in England as early as 1635 but didn’t become fashionable until the 1660s, when King Charles II married the Portuguese princess Catherine of Braganza. Tea drinking was already established in Portugal, and Catherine brought tea and her
I’ve been reading about kedgeree in English novels all my life and decided to try it. This is regarded as intensely British food, meaning, they got the smoked fish from Scandahoovia and the curry and the basmati rice from India and where else does that kind of crazy happen except in Britain?
Because Christmas is coming, here’s a more cheery recipe that you might even try. Ale caudle was possibly quite good for you. When Marian Halcombe‘s beloved husband Theophilus Camlet is injured in a carriage accident, he spurns sago gruel in favor of ale caudle, thus ensuring that he survives to have further adventures. There’s nutritive
BVC Announces BVC Eats: Recipes from the Authors of Book View Cafe edited by Marissa Doyle and Shannon Page
BVC Eats: Recipes from the Authors of Book View Cafe edited by Marissa Doyle and Shannon Page Cooking is as creative a process as writing, as the authors of Book View Café demonstrate in this first ever BVC cookbook.
The harvest is done. The experiment for this year is complete. (Picture: our wee carrot harvest. Including rocks.) Now, we decide what it means. I have a spreadsheet with all of the plants we planted, including the fruit and nut trees. But we will not dwell on that level of detail here. Instead, we’ll hit
Sick people in Victorian times got jellies. But water is even better. You can always slip some nutrition into the water! Toast Water Procure a slice of stale bread, preferably the crust. Toast it slowly all through without burning it. Allow it to cool, and then pour a quart of boiling water over it. Let