Foggy London Punch is a delicious rum punch made with ice cream and coffee or tea.
The addition of nutmeg to this creamy mashed potato recipe boosts the flavor level up a notch with a subtle spiciness.
This is an excellent (and easy!) recipe for Swedish meatballs. These meatballs are oven baked and served a rich cream sauce.
These sweet and simply easy individual rustic tarts are made with fresh strawberries and a wonderful buttery crust. Each tart is folded into an individual serving and dusted with powdered sugar after baking. No pastry cream needed for these tarts. Your favorite berries can be substituted for the strawberries.
This Burmese-style vegetable curry is subtly flavored with coconut milk, ginger, curry powder, and turmeric. The flavor of this dish is exotic but not overpowering. The vegetables listed in this recipe are what I used when preparing the dish for this post, but any of your favorite fresh vegetables can be substituted.
Lamb loin chops are the most tender chops on the lamb and are, therefore, more expensive. However, they are well worth the extra expense. Lamb loin chops resemble little t-bones. They are best cut thick and grilled or broiled to medium-rare or medium doneness.
I love this versatile cilantro rice recipe. It packs the kick of pepper and the tang of lime. It can be served with many different dishes, but is especially great with Indian and Mexican food.
I have grown to appreciate tahini over the past couple of years. I love it in hummus and sauces, and I also have a pretty great tahini cookie recipe. So imagine my delight, while working on an Armenian menu for my book club post on The Sandcastle Girls, when I came upon tahini bread. I couldn’t wait to bake a batch of the tahini-filled sweet yeast breads flavored with cinnamon and topped with toasted sesame seeds. Delicious!
Armenian baked goods are quite a treat and these cookies, called mamoul, are no exception. The egg-shaped mamoul is stuffed with a nut filling, baked to a light golden brown and dusted with powdered sugar after baking. These cookies simply melt in your mouth.
I had just finished eating the last cookie from an incredible recipe I had recently found online at about the time I began work on my post for The Sandcastle Girls by Chris Bohjalian. This novel is partly set in Syria during World War I. I wondered if I could play with this recipe a bit and give it an Armenian/Middle Eastern exotic twist. The recipe already had pistachios and sea salt, so I added some orange oil and substituted the dark chocolate chips for bittersweet chocolate chips. The result: WOW!
This berry-filled bread pudding recipe is a winner. Raspberries are required, but the remaining berries can be varied according to what is in season.
I adapted the delicious and refreshing Canada cocktail drink into this Canadian Whisky Slush. It’s very good, especially if you use good Canadian whisky.
(Note: In Canada, the word “whisky” does NOT contain an “e”)
Spinach, grilled asparagus, Parmesan cheese, bacon and other wonder flavors combine for a super flavorful salad.
Butter tarts are a popular pastry in Ontario usually filled with raisins and other dried fruit. I adapted my recipe to use puff pastry, rather than the traditional pie pastry, and walnuts.
Mansaf is the national dish of Jordan and I can understand why. This Bedouin dish is fantastic and is a compliation of several recipes plus my own tweaks. Mansaf is served on a large serving platter over khubz (Arabic flatbread) and rice. It is meant to be eaten communally, as part of a social event. Guests gather around the table and enjoy mansaf, eaten with the finger tips of the right hand.
Khubz, the Arabic Flatbread or pita bread, is a staple in Middle Eastern diets. It is traditionally cooked in a brick oven, but can be baked in a very hot modern oven.
Kanafeh is a creamy, rich Middle Eastern dessert made with shredded phyllo and two cheeses. A sweet syrup of orange blossom water, lemon juice and a pinch of saffron is poured over the warm kanafeh, followed by a sprinkling of pistachios. Take my word, this is one special dessert!
Paprika is a common ingredient in Hungarian cuisine. Red onions, garlic, as well as a type of sour cream are also used in many dishes so I combined them here to make this potato and sausage recipe.
Traditionally to make spaetzle, you place the dough on a wooden board and hold it over the boiling water as you cut strips off. It is a very messy job. It’s well worth the effort, but next time I am going to use a spaetzle maker.
This colorful dish has a tang from the vinegar and a sweetness from the honey. It tastes better if stored in the refrigerator overnight to let the flavors meld.
Tatties and neeps are Scottish for potatoes and turnips. The amount of veggies in the recipe are just guidelines. You can use as many as you wish, as long as they all fit in the pan (or just put them in a different pan like I did with the roasted carrots that I served with this dish).
On the suggestion of Mr. Pezzelli I added chopped walnuts to my batter and drizzled melted chocolate over my biscotti.
This double-crusted shepherd pie is made with Guinness Extra Stout which adds great flavor to an already delicious dish loaded with beef, onion, celery, carrots, potatoes, and cheese.