When a wine is described as "jammy" I always think of blackberries. Rich, ripe, fruity flavors so intense they almost taste more cooked than fresh. Blackberries, when fully ripe and sweet, not sour, taste like jam to me. Jammy also means "lucky" according to an Australian English dictionary I recently consulted. I think one slice of this cake will make you feel very lucky indeed! I certainly feel lucky to have gotten the berries from my friend Alton who brought them back from his mountain cabin hideaway, Shadow Woods.
I'm assuming since you are visiting this site, that you probably use the internet to find recipes. I sure do. One thing I particularly find useful are the reader comments. For example the recipes on Epicurious often have suggestions from readers on changes and improvements they have made to the posted recipes. Sometimes their suggestions make sense, though not always.
This recipe started out as one I found online, but based on reader comments, a little experimenting, and ultimately my own experience I made it my own. How different is it from the original?
Retro Recipes and Traditional Fare
Retro Recipes and Traditional Fare
Apple Pie Spiced Doughnuts with Sour Cream Icing
My house has been overrun with hungry kids lately (and I like it that way). I don’t mind it at all but there better be something coming out of the oven at all times. Can you imagine the look on a gaggle of teen’s faces when you pull out a tray of freshly baked doughnuts? Yep, it’s as priceless as you can imagine.
Also, have I mentioned my town does NOT have a doughnut shop? It must be some kind of joke. It’s a totally unmet demand as far as I’m concerned and I think someone could get rich quick if they put one in. Anyone, anyone? Now, there are doughnuts in the bakeries of all the grocery stores, but they are not the same as a doughnut shop doughnut. You understand what I’m saying.
Therefore, I started making my own doughnuts. We love the cake-like ones as you see here. And they are so easy to make…so easy.
Orange Mousse Fit for Royalty
Many years ago, my mother-in-law’s niece made a trip to England. She brought two gifts back for my mother-in-law — a Bone China tea cup and saucer and a cookbook. I was the lucky daughter-in-law who got both of her English treasures after she died.
I pulled “Cook in Your Castle” off the shelf this week. After paging through the section on desserts, I finally decided on 10 Downing Street Frozen Orange Mousse, a recipe from Margaret Thatcher, who was Prime Minister at the time the book of recipes was compiled.
There were a couple of things about the recipe that worried me a bit. First, I noticed it called for gelatin. I don’t use gelatin very often. The recipe didn’t explain how to dissolve it before adding it to the mixing bowl.
I wound up putting 2 tablespoons of cool water into a custard cup. I sprinkled the packet of gelatin over the water and mixed it with a fork. The gelatin immediately absorbed the water and became an ugly, clumpy mass. I left it sit for 5 minutes and, in the meantime, heated some water in a small saucepan on the stove. Just before the water came to a boil, I removed the saucepan from the heat and set the custard cup holding the clumpy gelatin in the water that came halfway up the sides of the bowl. As I stirred the gelatin mixture, it began to dissolve and become liquid. Smooth and lump-less liquid. The mousse turned out perfectly light and lovely.
Quick & Easy Lemon Garlic Roast Chicken Breasts
Some nights I just can’t decide what to make for dinner - especially when time is short, and I’m not in the mood for recipes that require lots of prep (and therefore lots of cleanup).
This lemon chicken recipe adapted from Ina Garten’s cookbook – How Easy is That? – is perfect when you’re looking for “fast and delicious”.
Lemon, garlic and thyme is a classic combination for chicken – I usually buy chicken breasts with rib bones and skin, I think it adds a lot more flavor to the dish.
Chicken Piccata
For this recipe I defrosted two chicken breast halves overnight. And with a jar of capers from the pantry, I thought I'd make a simple chicken piccata. I chose to use one of my favorite flours, Wondra. It
gives such a unique coating to meats when pan fried. It's usually used
for making gravies because it dissolves instantly without forming
lumps, but as the name implies, it works wonders on just about anything.
To
serve with this quick meal, I had a bunch of white asparagus I bought
last week. I know they're not in season in the Northeast, but at least
they were from California. And they were on sale too. The spears of
asparagus, steamed just until tender but with a little crunch, nicely
complement the pan-fried chicken. If cooked just right, the breasts
should be crispy on the outside and moist on the inside. Make sure you
let the breasts rest, like with any meat, so that the internal juices
redistribute. This recipe is easy to do and so rewarding at the table.
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