This is a great cake for any time of the year. It’s really light and fresh; delicious with a cup of hot tea and a dollop of whipped cream.
As a gardener I hold great admiration for the English gardening culture. Everything just grows so well over there. It’s like the whole country has a green thumb. I’m also a great fan of a strong gin and tonic and a hot cup of tea, both of which I picked up while studying garden history in Manchester. Another English indulgence that I’m partial to is sticky toffee pudding. Don’t expect this sticky toffee pudding to turn out like something from a Jell-O box. In Great Britain the word “pudding” can be applied to any dessert. It’s really a moist cake with a rich toffee sauce. It’s a great dessert for both special occasions and lazy days spent by the fire with a good book and a hot cup of tea.
One of the joys of autumn is fresh apples. In groves and farmers’ markets around the country, people are celebrating the harvest. Whether served sliced over a salad, baked in pies or eaten right off the tree, this fruit is a delicacy of the season.
Baking this apple cake is a great way to spend a Saturday afternoon, especially if it is cold and rainy. The cinnamon and apples will warm your home with the aroma of autumn.
This pudding is a great way to enjoy fresh plums when they are in season in summer.
These shortbread cookies are one of my favorites because of their rich, buttery flavor that is not too sugary. Dipped in chocolate and sprinkled with pecans they are the perfect treat for anyone with a not so sweet, sweet tooth!
There are certain recipes that have become favorites of mine over the years and they can always lure me back into the kitchen. One of these is for a simple cookie and it includes one of my favorite herbs, rosemary.It all begins with a basic sugar or butter cookie recipe of your choice.
This recipe comes from my friend Jeff Clothier. In spite of being a doctor and knowing better, his bread pudding is decidedly unhealthy and powerfully good.
He’s done some experimenting with the pralines and recommends using a crumbly version rather than creamy. Get his praline recipe here.