Perhaps a little challenging to pronounce, this are simply cheese puffs, a savory version of cream puffs, which uses the same pâte à choux pastry. Originating in Burgundy, France, they provide a classic French and unique touch to your tea or appetizer tray. They are not terribly … [Read more...] about Gougères, the cocktail cheese cream puff
Cocktails
Light Egg Nog
Egg nog (or eggnog) means “egg in a cup” and traditionally is served in small cups, so you can save some calories simply by taking a smaller portion. Egg nog was a preferred holiday drink for English aristocracy who spent Christmas at country homes where estate dairies provided … [Read more...] about Light Egg Nog
Simply Classic Swiss Cheese Fondue
To make traditional fondue you simply need two types of Swiss cheese (Gruyère and Emmenthal) and dry white wine. You can use whatever aged cheese is available, but they should ideally less than a year old. Swiss fondue is served with crusty bread, period. The bread should be … [Read more...] about Simply Classic Swiss Cheese Fondue
Titanic’s Lobster Rissoles with Mousseline Sauce
This a French dish traditionally wrapped up in pastry like a turnover and then deep fried. “Rissole” comes from the Latin russeola, “reddish paste,” a reference to the appearance of the filling. A relative of croquettes, in other parts of the world they aren't wrapped in pastry. … [Read more...] about Titanic’s Lobster Rissoles with Mousseline Sauce
Titanic’s Oysters à la Russe
This classic appetizer has a place in history as one of the dishes served in 1st Class on the fateful evening of the sinking of the Titanic on Sunday, April 14, 1912 at 11:40 pm. Downton fans know that the sinking of the Titanic started the series. … [Read more...] about Titanic’s Oysters à la Russe