The Royal Bermuda Yacht Club Cocktail

Cold Glass

The Royal Bermuda Yacht Club Cocktail is built squarely on a tropical Caribbean foundation—despite the fact that Bermuda is hundreds of miles out in the middle of the Atlantic Ocean.

The drink combines rum, lime, and sugar—the combination Jeff Berry refers to as “the Holy Trinity of Caribbean mixology”—but the sweetness is applied in the form of nutty, gingery falernum syrup and orange liqueur.

View original post 847 more words


DIY Homemade Yogurt


I have made an insane amount of Homemade Yogurt in the last while.  I didn’t realize until recently just how simple the process really is and how amazing the results can be.   I’m pretty late to this party because people have been making this for years and years.  It honestly never occurred to me and now I’m kicking myself that I didn’t try it sooner. Much like making my own breads, the satisfaction that comes from making my own yogurt is the same.    It’s essentially 5 steps: scald, cool, starter, incubate, refrigerate.

The very best part of the process is that all of the work is done while we’re in bed, with no special equipment.  In the evening, I scald some cream and milk, add some organic natural yogurt as a “starter” and wake up to a full jar of creamy yogurt.  It’s left in the oven all night to incubate and become thick and creamy and tangy.  I’ve been enjoying it late…

View original post 816 more words

Mini Rhubarb Pie

mini-rhubarb-pieMini pie! Though they can be a bit tough to find, I love my mini, 7-inch pie plates. I have two, actually: one in the classic heron pattern used by Tai’s Uncle Charlie at Hog Bay Pottery, and one deep-dish 7-inch by Emile Henry that I snagged years ago at a little shop in Bedford Village. And they are not so mini, really: a quarter of the pie is still a hefty serving, and with ice cream the pie could easily serve six. But somehow, a mini pie is much less daunting than a full pie: a mere pound of fruit makes a nicely stuffed mini pie, you can almost eyeball the sugar & cornstarch you need for the filling, and I can nearly always round up enough pastry dough scraps in the freezer to make it work.

Since someone (raises hand sheepishly) in the household enjoys

View original post 656 more words

Simple Strawberry Skillet Jam

strawberry-skillet--jamIt’s that time of year again: the time when I’m buying an armful of rhubarb, or a flat of berries, or pound after pound of peaches, and some innocent, unsuspecting stranger asks brightly, “What are you going to make?

The reactions I get when I tell people that I make jam run the full gamut from Stewie to serious side eye to the Patrick Stewart quadruple take. At the farmer’s market last summer, one woman even told me, “Girl, ain’t nobody got time for that.”

And, hey, I get it. If cooking’s not your thing, if just getting dinner on the table is a major accomplishment, if every farmer’s market you go to is stuffed to the gills with tables full o’ jam, why make it? But I am sort of befuddled by the people who think nothing of whipping up a pan of brownies…

View original post 641 more words

July 22 is National Penuche Day

Foodimentary - National Food Holidays

National Penuche Day

Five Food Finds about Penuche

  • Penuche (Italian: panucci) is a fudge-like candy made from brown sugar, butter, and milk, using no flavorings except for vanilla. Penuche often has a tannish color, and is lighter than regular fudge.
  • It is formed by the caramelization of brown sugar, thus its flavor is said to be reminiscent of caramel. Nuts, especially pecans, are often added to penuche for texture, especially in the making of penuche candies.
  • It is primarily a regional food, found in New England and some places in the Southern United States, though in the latter it goes by different names, usually “brown sugar fudge candy”.
  • Penuche is also used as a boiled icing flavor. Once very popular in Hawaii, its name was localized as panocha or panuche.
  • Panocha is said to come from the Spanish word for raw sugar (but also Spanish slang for “vulva”).

Today’s Food…

View original post 211 more words

Bara Brith


Hello! After a rather long hiatus, we’re recommencing regular service. Let’s just say that my priorities were elsewhere over the last few months, but when the important moment arrived, everyone said “yes” at the right moment!

Today’s post is a piece of classic British baking. Well, more precisely, a classic from Wales. The name – Bara Brith – translates as “mottled bread” and you can see how it got its name when the loaf is sliced. It is packed with lots of sultanas and raisins, which are plump from having been soaked overnight in sweet tea.

This is something of a teatime classic, and is probably at its best cut into slices and spread with salted butter. If you like jam or honey, then go for it, but I think simplicity is best. When you’re faced with a platter of very sweet treats, a slice of Bara Brith provides a…

View original post 641 more words

Grilled Lamb with Fresh Beans

Cooking in Sens


This is one of my favorite “I really can’t be bothered” ways to cook a leg of lamb and it’s perfection each time!  It makes me feel magical 😀


You just take a leg of lamb (New Zealand or whatever you like), aggressively stab it all over with a sharp knife, chop together some herbs (rosemary, thyme, parsley), a couple of garlic cloves, black pepper, then add olive oil and rub the mixture into the lamb.  The best thing is to refrigerate the leg overnight, but if you can’t, who cares?!  Even if you put it immediately on the grill (which I did), the herb flavor won’t be as intense but it’s still there, for crying out loud!


Anyway, sear the leg all over on the hot grill, turn off half the gas on one side or move the charcoals over to one side, place the leg on the cold side…

View original post 197 more words