It's the kind of family-friendly food that begs to be shared time and time again, so celebrate the very best of home cooking with this ultimate collection of indulgent recipes.
Author: Marcus Wareing
Publisher: Random House
In Marcus Wareing's Nutmeg & Custard, you'll find a recipe for every occasion to suit every taste. Ideal for the aspiring home cook and anyone who loves great food, Marcus' recipes are all about bringing out the very best in simple ingredients. Inspired by everything from childhood memories to travels abroad, Nutmeg & Custard is jam-packed with over 150 stunning recipes from smoky pulled-pork butties and spiced seafood chowder to the beautifully simple pesto popcorn and the wonderfully comforting home-made crumpets with burnt honey butter. It's the kind of family-friendly food that begs to be shared time and time again, so celebrate the very best of home cooking with this ultimate collection of indulgent recipes.
CREAM AND CUSTARD PIES SPICED CREAM PIE 2 eggs, 1 cup sour cream 1
cup seedless raisins 1 cup sugar, 1 tablespoon flour '/2 teaspoon cinnamon '/2
teaspoon nutmeg ' . teaspoon salt V2 recipe Hot Water Pastry Beat eggs until
Author: Ruth Berolzheimer
A guide to meal planning preparation which includes numerous menus for all occasions and thousands of tested recipes
Rice custard would be flavored with mace, nutmeg and rosewater and was often
served in cups rather than bowls. “Rich” custard used an equal number of eggs
and cups of cream. An old Groton recipe for “pudding” included custard with ...
Author: Eric D. Lehman
Publisher: Arcadia Publishing
A History of Connecticut Food aims to acquaint the reader with the long and storied relationship of the state's people and their provisions. Each chapter will focus on a different crop, livestock, game, or prepared dish that Connecticut has either pioneered or made its own. Along with these brief histories, the book will feature traditional and modernized recipes. In short, A History of Connecticut Food will both inform the people of Connecticut about their culinary past and inspire them to explore it.
It's made with or a teaspoon of orange liqueur goes well with it . apple butter and
custard with a grating of nutmeg Serves 8 . and orange rind . Apple butter is so
rich on its own that it needs the custard . It is difficult to duplicate the apple butter
Author: James Lorimer & Company Ltd., Publishers
Publisher: James Lorimer & Company
In this classic, award-winning cookbook, prominent food writer Elizabeth Baird offers an array of traditional and innovative recipes for three of Canada's favourite summer fruits.
... a hideous and frightening sight looming in the bucolic North). Potted Shrimp is
a British Heritage dish in which you boil shrimp, add butter, and spices like mace,
nutmeg and cayenne, place in ramekins and cover with a thin layer of clarified ...
Author: Lucia Adams
Publisher: Xlibris Corporation
This is a memoir of living and eating in England in the 1960s and 70s. It is the culinary recollections of Lucia Adams who accompanied her husband to the new Lancaster University located in a remote part of the British Isles at a turbulent time in academic life. Over 30 vignettes of gastronomical life in Paris, Cambridge and Northern England include observations on the social and cultural history of the times as well as recipes for many Lancashire and Cumbrian specialties.