Recipes

The origins of the Simnal cake can be traced back to Mediaeval times, but it wasn’t until the late 19th century that this British cake looks similar to the recipe given here. It was made to celebrate Mothering Sunday, which is the fourth Sunday of Lent. Mothering Sunday has nothing to do with our American “Mother’s Day”, but it is the day that you return to your original diocese to worship. You will notice that there are 11 small ball shaped pieces of Marzipan around the rim of the cake. These represent the 11 Apostles, leaving out Judas, as he had betrayed Christ. The cake is much like a fruit cake, with the addition of Marzipan and the apricot glaze.

Spice cake has always been a favorite, and this one from my Father’s collection is particularly good. It’s just spicy enough, with a hint of molasses in each bite. I like it paired with the caramel frosting and the candied walnuts on the top. It was originally made with a cooked Butterscotch frosting which was a long, involved process. I find this simple version every bit as good, and so much easier to make. If you use the candied/caramelized walnuts, you might crush about 1/2 cup and sprinkle them over the frosting between to two layers. This adds an extra flavor and texture to each bite.

This soup recipe was inspired by my friend Julia who had told me of a fabulous creamy mushroom soup that she had in a restaurant in Houston. I’ve used a variety of mushrooms, but if your choices are limited, use any fresh mushrooms available. Dried Porcini however, along with their soaking liquid are essential to the flavor of this soup and are generally available at better grocery stores, and also online. The soup is decadently rich, and a small bowl is generally sufficient for a first course. The garnish of the balsamic reduction and crème fraiche add just that extra touch, to both the visual and the taste. It keeps several days in the refrigerator

When making the Meyer Lemon Tart, you will have four egg whites and some lemon custard left over. This easy dessert is a great way to use these two items. Simply make meringue shells using the egg whites, fill with a spoonful of the leftover custard, and top with a few fresh berries. It’s a light, delightful treat. The custard will last several days in the refrigerator, and meringue shells will last several weeks when stored in an air tight container. There should be enough for four 4” meringue shells.

The lemon filling for this tart is so simple, yet so full of tart lemony taste. You may serve it just as is, or top with sweetened whipped cream, sprinkled with powdered sugar, or a small scoop of ice cream off to the side. The filling recipe makes just a bit more than needed to fill this 9″ tart, so here is a suggestion for the left over filling. Use the 4 left over egg whites to make meringue shells, fill them with the lemon custard, and top with raspberries. Meringue shells are super easy, and they keep for weeks in an air tight container. If you don’t want to tackle this right away, the filling will keep in the refrigerator for at least 3 days, and so will the egg whites.

When I was growing up, we had polenta several times each month. It was a staple in our home, much like potatoes, pasta or rice are in many homes around the world. It was served mainly with a stew, often rabbit, sometimes chicken, and even with liver sauté with onions, mushrooms and red wine. No […]