Recipes

These mincemeat cookies are just a bit chewy and just a bit cakey, and the maple butter glaze adds another flavor and texture component. They will last up a week, unless they get eaten before that time.

Steamed Persimmon Pudding is a newer variety of steamed puddings that go back at least 400 years, with the first actual recipes appearing in the 1700’s. Sometimes called Christmas puddings, or plum puddings, because they were made at Christmas time, and generally contained raisins, which were called plums at that time. Distinctly British in origin, the puddings were made using black treacle (in the USA we usually use molasses) suet, raisins, spices and laced with brandy or wine. These pudding can be made well in advance, and reheated before serving. Serve with whipped cream, hard sauce or Crème Anglaise. It’s also impressive to dim the lights, heat a ladle of brandy, light it on fire, and pour the lovely blue flame over the top!

A light sponge cake that is filled with creamy, rich, Rum flavored custard. A slightly non-traditional Bavarian Cream that is made “spreadable” by the addition of a bit of whipped cream. A favorite any time of the year.

Mincemeat has been around for centuries, and is still a holiday staple in England. This version from my Father’s journal is vegetarian, full of flavors from raisins, citrus, applies, spices and brandy. For more information on the origin of mincemeat, see “Christmas Pie and Puritans” in the Tips and Techniques section of the site.

This is a wonderful, deeply flavored and crusty bread. To get the crust as shown in the photo, you will need to follow the directions using the heated dutch oven. However, you may also split the dough in two and bake in 2 one pound conventional loaf bread pans. This will yield a softer crust, but still a wonderful bread.