Ginger Pumpkin Bread

Ginger Pumpkin Bread

Here’s another take on a seasonal favorite. This is more of a bread than a cake; the slices want to be buttered! This recipe calls for butter instead of oil and is delicately ginger flavored. I always add more ginger, or grate in a touch of fresh. Nuts add vital...

Rechedo Masala for Fish

  Here is a simple recipe that translates easily to Western kitchens. From the Leela Resort, Goa’s Jamavar Restaurant. Serves Four. Masala fish dish  Ingredients: 10 Red Chilis dried 1 Onion roasted 8 Garlic cloves 10 Pepper corns ½ tsp. Cinnamon 5 Cloves 1 tsp...

POLLO ALLA DIAVOLA

From Chef Nick Anderer Serves 4 1 (3-pound) chicken, boned, butterflied, and halved 1 tablespoon coarsely ground black pepper Coarse salt 1 1/2 teaspoons crushed red pepper flakes 4 sprigs fresh marjoram 6 sprigs fresh thyme 3 tablespoons olive oil Pickled Hot Cherry...

2 Parma Ham recipes

CORN on the cob with Sauce (Serves 4) 8 slices of Parma Ham 4 ears of corn 8.75 oz fresh cream 3.5 oz. Gorgonzola (or any mild blue cheese) Sprinkling of cognac Boil the ears of corn until well-done; drain and keep warm. In a saucepan melt the gorgonzola with the...

Parma Ham Recipe

The following recipe is courtesy of the Consorzio del Prosciutto di Parma.GREEN MELONS WITH PROSCIUTTO DI PARMA (Serves 4) 7 oz. Parma Ham 4 small melons 7 oz. cheese flakes 1 T of coarsely ground pistachio nuts Sprinkling of Worcester sauceCut the tops off the melons...

Teacakes 

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...

Tea Biscuits

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)....

Wild Boar Ragout with Bacon Dumpling

  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...