Again, no reason this couldn’t be adapted for an ice cream maker “Very appropriate for a dinner party of 12 people, and to be served right after the roast. For 6 servings, use half of the ingredients and serve in chilled sherbet glasses.” —Master Chef Louis P. De Gouy, The Gold Cook Book (1947) CHAMPAGNE
Strange to see how a good dinner and feasting reconciles everybody Samuel Pepys (1733-1803) As quoted in The Frugal Gourmet Cooks with Wine by Jeff Smith (1986) “Coffee for Entertaining: The history of coffee is filled with wonderful and doubtful stories. The discovery of coffee is attributed to a Moslem priest or Mullah, Chadely by
I see no reason why you couldn’t freeze this in a refrigerator tray or use an ice cream maker according to sorbet instructions. COFFEE ICE FRENCH METHOD From Master Chef Louis P. De Gouy, The Gold Cook Book (1947) “Grind enough roasted coffee so as to have 5 tablespoons (more if a stronger mixture is
As you can imagine, a lot of the basic recipes that are technically distinct from one another are still pretty much the same. And if you’re looking for the definitive basic custard ice cream recipe, I’ll remind you of John’s Ice Cream–perfected by Mr. Big Food over many years. I did come across a few
Preface. When Mr. Big Food says “perfected over many years,” he means many many years. And he’s not kidding, it’s rich and worth the effort. This recipe, perfected over many years, makes a half-gallon of the richest ice cream on the planet. Mr. Big Food, The Big Food Manual and Survivalist Flourishing Guide–an ongoing project
Outside a little wind rustled the new leaves along DeForest Avenue, Summit, New Jersey. Inside, the piano made music like laughing. In closing, Ann Bartleson will play a duet with her sister Susan,” and Mrs. Helen Chrystal Bender, standing tall with a gentle Quaker dignity, smiled her teacher’s smile at the two young girls. Music
Ty’s birthday dinner was menued in seven languages, not counting English. Six dishes for prelude, appetizers all, to go with the strawberry wine bowl. Polish Borscht for the soup course. Five entrées followed with a great green salad. Last, this flaming dessert named in honor of Alexander Kipnis (Sasha). It’s a party recipe planned to
Clementine Paddleford’s classic cookbook, How America Eats (1960), begins with recipes from New England. Here, she introduces us to Mrs. Mildred M. Rutherford, “mistress” of Hyacinth House in South Woodstock, Vermont (pg. 13): If thou of fortune be bereft And in they store there be but left Two loaves–sell one, and with the dole Buy
Recipe: Pear Crisp Published on August 10, 2020 by Marica Nedah brought us a BIG bag of pears from her farm when she came for Farm Circle last Week. Mr. Big Food was beside himself looking for crisp and pie recipes. The plan is to do some baking and then freezing. This Pear Crisp is beyond good slightly
Originally published on January 2, 2016 and well worth a rerun! From West, Texas MRS. NEMECEK’S KOLACHES AND FILLINGSMakes about 3 ½ dozen DOUGH 2 envelopes active dry yeast ¼ C lukewarm water1 Tbsp sugar, plus ½ C2 C milk1 stick butter plus 1 Tbsp, plus more, melted, for brushing kolache2 tsp salt2 egg yolks, beaten
Valentine’s Day dessert! “Cherry pudding, with a meringue topping, can be served hot or cold.”—Grand Diplôme Cooking Course, vol. 3 (1971) “If possible fresh red cherries should be used for this dessert; if using canned ones, reduce the sugar in the pudding to 1 tablespoon.” “Add the drained cherries to the milk, egg and breadcrumb
I know it’s bad form to post a photo of food that’s half-eaten. We couldn’t help ourselves. Sorry! This recipe come from our local Baptist church cookbook. The woman who contributed this recipe commented, “This makes a wonderful cool summer dessert.” It also makes a wonderful mid-summer morning pick-me-up. Recipe below. PEACH SUPREME Yield: 18-20
Life is good. PEACH CRISP 2 ½ C peaches, sliced or chunked ½ tsp ground cinnamon 1 tsp baking powder ¾ C sugar 2/3 stick (1/3 C) butter, melted ½ tsp salt 1 C flour 1 egg Preheat oven to 375o. Place peaches in a lightly greased baking pan and sprinkle with cinnamon. Sift together
This is an amazing cake. I recommend a slice with a glass of iced coffee after you’ve taken your dogs for a run in your pasture, about 9:30ish. And a second slice with several scoops of Blue Bell vanilla ice cream after you’ve worked in the garden, while you’re reading Best of the Web, about
[INSERT PHOTO HERE] DEVIL’S FOOD PUDDING 2 C flour 1 tsp baking soda 1/2 tsp salt 3 squares unsweetened chocolate 1/2 C + 1 C sugar 1/2 C + 1 C milk 1/2 C shortening 2 eggs 1 tsp vanilla Preheat oven to 350°. Sift together flour, baking soda, and salt. Melt chocolate in saucepan
Merry Christmas (in Czech)! Unbeknownst to me before I met Mr. Big Food many years ago, Texas has a large population of folks of Czech decent. Count Mr. Big Food’s Mom among them. Both her grandmother and grandfather were born in Czechoslovakia. The Czech’s have a rich food heritage. Needless to say, this heritage has
The turkey, gravy, dressing “like my mother made,” and unseen mashed potatoes Cranberries, green bean casserole, and PIE. The winner is Pumpkin Custard Pie. To be fair, the vote was 2-1. Our dinner guest, The Bart Man, cast his vote for Perfect Pumpkin Pie because it was a perfect pumpkin pie. And that is was.
The pies, about to go in the oven Pumpkin custard pie (L); Perfect pumpkin pie (R) The pies, fresh from the oven Perfect pumpkin pie (L); Pumpkin custard pie (R) There will be a “Pie: Pt. 3” post after the sweet whipped cream is whipped, and we decide which pie we like better. “Why is
Croquembouche, from The Creative Cooking Course (1982), edited by Charlotte Turgeon, Weathervane Books, New York, p223 Mr. Big Food has just finished the desserts section in The Creative Cooking Course, a cookbook that weighs seven pounds. By the time he’s finished with the book, he’ll have spent nearly a year working through every page, culling
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