by Scott W. Clemens | Nov 15, 2014 | Food, Food blog, Recipes
Makes: 4 dozen. Ingredients: 1 c. butter or margarine, softened 2 c. sugar 3 eggs 2 T. buttermilk 5 c. all-purpose flour 1 t. baking soda 1 t. vanilla extract Directions: Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after...
by Scott W. Clemens | Nov 15, 2014 | Food, Food blog, Recipes
Ingredients: Serve warm, buttered, or with clotted cream, lemon curd, jam, or honey. (20 servings – one biscuit each). 2 c. all-purpose flour 4 t. baking powder 1 t. salt 1/2 c. shortening 3/4 c. milk Directions: Preheat oven to 400 degrees F (205 degrees C)....
by Scott W. Clemens | Nov 14, 2014 | Food, Food blog
When Lucy Gordan, our European Bureau Chief, sent me her interview with Annie Féolde of Enoteca Pinchiorri, I was instantly thrown into a reverie, for as a young man I’d met Annie Féolde during a memorable fortnight in May, 1985. I’d just come off an assignment...
by Scott W. Clemens | Nov 14, 2014 | Food, Food blog, Recipes
from Marek Fichtner, Executive Chef, Kempinski Hotel, Prague Short story about the recipe I spent most of my childhood and early adulthood growing up around the “Krkonose” mountains. A very good friend of mine is an avid Game hunter and brought me along for one...
by Lucy Gordan | Nov 14, 2014 | Food, Food blog
From Chef Marek Fichtner Ingredients for 2 servings: 6 oz Barley large 2 tsp Beetroot juice 1.5 oz Gervais goat cheese 1 oz Butter 2 oz White wine 2 tsp Olive oil 2 oz Pecorino cheese Salt Pepper 1.5 oz Arugula Preparation time 40 min. Preparation...
by Lucy Gordan | Nov 14, 2014 | Food, Food blog
From Richard Fuchs Ingredients 4 portions 2.25 lb Beef cheek, cleaned and ready to cook 2 oz fresh Butter 2/3 c Olive oil 5 oz Carrots 3.5 oz Celeriac 3.5 oz Celery 3.5 oz Onion 2 Garlic cloves 3 Bay leaves Fresh rosemary Flour “00” 13 oz Barbera wine...
by Scott W. Clemens | Nov 14, 2014 | Food, Food blog
One of the highlights of my life was a week spent at Villa di Zano in Greve in Chianti, in May of 1985. I was part of a contingent of press who were invited to preview Giovanna Folonari’s cooking school, “The Ruffino Tuscan Experience.” It was a week...
by Scott W. Clemens | Nov 11, 2014 | Food, Food blog, Recipes
From Chef Graham Tinsley, Castle Hotel Makes 1 x 8” Tart Ingredients 5 Egg Yolks 10 oz. Double Cream 4.5 oz. Bailey’s Liquor 3.5 oz. Dark Chocolate 5 oz. Superfine Sugar Sweet Pastry 1 lb. Plain Flour 8 oz. Butter 4 oz. Superfine...
by Scott W. Clemens | Nov 11, 2014 | Food, Food blog, Recipes
From Graham Tinsley, Castle Hotel TREACLE TART Ingredients 6 oz. Butter 12 oz. Fresh Brown Breadcrumbs 3 lb. 4 oz. Golden Syrup Zest and Juice of 1 Lemon Zest and Juice of 1 Orange 2 tsp. Ground Ginger 4 Eggs 5 oz. Double Cream Pinch of Salt Method 1. Line 2 pastry...
by Scott W. Clemens | Nov 11, 2014 | Food, Food blog, Recipes
Here are two slightly different versions of Welsh Rarebit. WELSH RAREBIT The following recipe is basic, but is often elaborated individually by adding herbs, rendered leeks, bits of tomatoe or bacon. Ingredients 1 oz. butter 12 oz. Welsh cheese 4 oz. ale (or beer or...
by Scott W. Clemens | Nov 11, 2014 | Food, Food blog, Recipes
Ingredients 8 oz. plain flour 4 oz. butter 3 oz. superfine sugar 2 oz. currants ½ tsp baking powder ¼ tsp mixed spice 1 egg A pinch salt A little milk to bind Method: Sift the dry ingredients (flour, baking powder, mixed spice) together into a mixing bowl. Cut up the...
by Jonathan Clemens | Nov 10, 2014 | Food, Food blog, Recipes
makes 20 servings (1/2 cup each) by Jonathan Clemens Few foods are as synonymous with the holiday season as eggnog, whose creamy texture and rich, sweet flavor is such a wonderful treat during the cold winter months. It tastes like the holidays. A cup of eggnog with...
