Fools are a favorite British dessert best enjoyed in summer when fruits are plentiful. The French word foulé means pressed or crushed, and refers to the simple mixture of crushed fruits and whipped cream. It is very simple to make and very delicious. A perfect addition to your … [Read more...] about Versatile Blueberry Fool
Holiday/Occasion
Second Time Around Colcannon Cakes
Colcannon is a lovely mashed mixture of potatoes and cabbage. A great use to "makeover" colcannon is to make them into colcannon cakes. A great addition to your brunch menu. Second Time Around Colcannon Cakes Colcannon is a lovely mashed mixture of potatoes and cabbage. … [Read more...] about Second Time Around Colcannon Cakes
Turnip Purée
Turnips were a popular dish in Britain and Continental Europe. It is regaining popularity for those looking for low carb alternative to potatoes. This particular dish was served as a side dish on the Titanic in 2nd Class. Turnip Purée Turnips were a popular dish in … [Read more...] about Turnip Purée
Heart Healthy Parmentier Potatoes
Antoine-Augustin Parmentier (August 12, 1737 – December 13, 1813) is best remembered for elevating the lowly potato from the hog trough to dining table in France and around Europe. Outside of Ireland potatoes were primarily fed to animals and were actually thought to cause … [Read more...] about Heart Healthy Parmentier Potatoes
Titanic’s Minted Green Pea Timbales
This was served as part of the Fifth Course in 1st Class on the Titanic, alongside lamb, duck and sirloin beef. Timbales are custard-like dishes of cheese, chicken, fish, or vegetables baked in a drum-shaped mold. This classic french vegetable dish is a delicious grown up way … [Read more...] about Titanic’s Minted Green Pea Timbales
