Category Archives: Alcohol

Shepherd’s Pie (Lamb) or Cottage Pie (Beef)

Posted on December 11, 2013 by Cat

by Cat, Dec 2008 (photo, right, by Cat) It’s called Shepherd’s Pie because the sheep herders make it using leftover mutton or lamb roast. When you use roast beef, it’s called ‘Cottage Pie;’ I do not recommend using ground lamb … Continue reading →

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Slow Roast Beef, Buffalo, Venison or Lamb

Posted on December 11, 2013 by Cat

See also: 1. Beef, Venison, Buffalo Main Course Menu; scroll to Roast (Pan, Oven, and/or Slow) for related recipes;  Slow-roasting and braising are the best ways to cook a roast for optimum tenderness, but also because the presence of moisture and the lower … Continue reading →

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Winter Greens Salad: Endive and Apple Salad with Warm Goat Cheese

Posted on December 10, 2013 by Cat

by Cat, Dec 2011 (Photo, right, from Wikimedia Commons) See also: 1. Coleslaw (Red or Green); 2. Waldorf Salad These days, lettuce and other simple greens are available year-round, so we don’t think much about the importance of winter greens. But in times … Continue reading →

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Melomakarona: Source Recipes & Testing for My Recipe

Posted on December 8, 2013 by Cat

by Cat, Nov 2008 (Photo, right, from Gourmed.com (2)) See also: Melomakarona Cookies: (Greek Christmas Cookies) Includes: 1. Reference recipes; 2. Testing of ‘my recipe’ To develop my own Melomakarona recipe, I found 4 recipes online that I could compare. I … Continue reading →

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Melomakarona (Phoenikia), Honey-Spice, Greek Christmas Cookies)

Posted on December 8, 2013 by Cat

by Cat, Nov 2008 (Photo, right, from Gourmed.com (1)) Melomakarona (pronounced meh-loh-mah-KAH-roh-nah), also called Phoenikia (pronounced fee-NEEK-yah), is a wonderful honey-dipped spice cookie from Greece. It took me years to learn how to pronounce them, but the name has great rhythm, and … Continue reading →

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Caramelized Sugar Sauces: Caramel, Toffee or Butterscotch

Posted on December 8, 2013 by Cat

by Cat, Jan 2008 (photo, right, from Wikimedia Commons) Includes: 1. Caramel Sauce; 2. Toffee or Butterscotch Sauce; 3. Serving Suggestions; See also: 1. Dessert Sauces (menu); 2. Caramelized Sugar (About): Caramel, Toffee & Butterscotch Caramel, butterscotch and toffee are all varieties of caramelized … Continue reading →

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Berry Sauces

Posted on December 8, 2013 by Cat

by Cat, January 2008 (photo, right, from Wikimedia Commons) See also: 1. Dessert Sauces (menu) Includes: 1. Blueberry Sauce; 2. Berry Topping Berries make a wonderful sauce for ice cream, custard and other rich desserts.

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Wine & Orange Sauce (Greek); Grape Syrup

Posted on December 8, 2013 by Cat

by Cat, Jan 2008 (Photo, right, from Wikimedia Commons) See also: 1. Dessert Sauces (menu) Includes: 1. Greek Wine & Orange Sauce; 2. Grape Syrup Red grapes and red wines are excellent sources resveratrol, a phytonutrient present in  red fruits including red … Continue reading →

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Hard Sauce; Brandy or Whiskey Sauce

Posted on December 7, 2013 by Cat

by Cat, Jan 2008 (photo, right, from Wikimedia Commons See also: 1. Dessert Sauces Includes: 1. Hard Sauce (Whiskey & Butter Sauce); 2. Whiskey Sauce; 3. Brandy sauce These are old-fashioned sauces used for old-fashioned desserts, such as steamed puddings, bread … Continue reading →

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Holiday Pumpkin Pie

Posted on December 4, 2013 by Cat

by Cat, Sept 2007 (photo, right, from Wikimedia Commons) This very rich recipe for holiday occasions serves 10, and is much more flavorful than the Libby’s canned pumpkin recipe (3). I make this in my quiche pan, but you could use a … Continue reading →

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