Nothing livens up a dinner party more than a dessert being flambéed at the table. Combined with this simply delicious cream cheese filling you are sure to round off the dinner with a booming success.
I haven’t the faintest idea about what grand duchess it is who has given name to this dish, but it is at least reasonable to assume that she was fond of chicken. Neither do I know if grande duchess salad, grand duchess cocktail and grand duchess consomme is credited to the same lady or if it is common among great chefs to dedicate dishes to grand duchesses without bothering to tell us which grand duchess. Whatever, the chicken dish in question does look absolutely delicious – Ted 🙂
They may be called waffles although they don’t look like any waffles I’ve ever seen. But trust the French to come up with a delicious dessert cake anyway. Waffles or not they certainly look good enough to eat – Ted 😉
A classic British soup recipe found on goodhousekeeping.co.uk
Mouth-watering Red Leicester toasts are the perfect accompaniment to this fabulous British onion soup.
A historic cherry liqueur recipe found on Revolutionary Pie
The girl who runs Revolutionary Pie writes: Bounce is made from sour cherries, sugar, and liquor such as brandy, rum, or whiskey. Martha’s recipe, which was found in her papers although not in her handwriting, called for brandy. This drink was one of George’s favorites. He even took it along on journeys — on a trip west in 1784, in search of a commercial waterway from the Atlantic to the Mississippi Valley, he packed canteens of Madeira, port, and bounce.
I don’t know about you, but around my neck of the woods it’s getting rather cold. Autumn is creeping steadily towards winter and hot beverages, with or without alcohol are certainy the order of the day. This Swedish punch is usually served during Christmas, but don’t let that stop you from making a batch right now. You can always make more for Christmas – Ted 😉
A delisious dessert recipe found in “Robert Carrier’s Kitchen
Cook Book” published by Marshall Cavendish Ltd in 1980
The combination of chocolate and oranges spiked with either Grand Marnier or cognac makes this dessert an absolute feast for the those small but sensitive tastebuds – Ted
I’ve been catching freshwater crayfish from I was 6 years old and well up into my years as a grown man. Here in Norway we usually eat them as simply as possible, with freshly baked white bread, mayonnaise, lemon wedges for drizzling and freshly ground pepper. And beer and aquavit or white wine of course. But this recipe looks absolutely worth trying for a bit of change – Ted
A traditional dessert made easy found on BBC FOOD
This traditional trifle recipe couldn’t be easier, use ready-made custard and sponge to save time.
- Tipsy Laird Trifle / Den Småfulle Lordens Trifle (recipereminiscing.wordpress.com)
- Maple Banana Tiramisu Trifle [Vegan, Raw, Gluten-Free] (onegreenplanet.org)
- Paddy’s Day Pudding (blueskydaze.wordpress.com)
- Tropical Yogurt Trifle and A Giveaway! (thecrumbycupcake.com)
Oranges were quite popular in desserts when I was a kid and my mother often made a simple but very good dessert called orange cream. It was simply whipped cream tasted with orange juice and mixed with thin slices of oranges like the dessert in this recipe and she topped it with grated chocolate. I loved that dessert – Ted
It is at this time of the year the hot, spicy drinks are most popular, now when it is cold and miserable outside. Here you get a variant of the usual mulled white wine, and moreover you will find recipe for a delightful, spicy tea.
Café Brûlot stems from New Orleans originally, but has been absorbed by the Scandinavian Christmas tradition long ago, with our relationship with coffee there was of course no way we would let a classic like this pass us by. Prepared at the table like suggested in the recipe it is perfect for Scandinavian Christmas cosiness.
A fancy spiced Christmas ice cream found on dinmat.no
This is an ice cream that will rock your Christmas dinner. An ice cream full of of everything that reminds us of Christmas, roasted nut, dried fruit, spices and brandy. You simply can’t fail on the big day with an ice cream like that.
A refreshing Christmas Dessert found in “Mat For Alle Årstider”
(Food For All seasons) published by Det Beste in 1977
Acidic grapefruit is as refreshing before as it is after a heavy main course like most Scandinavian Christmas eve main courses are. Slices of grapefruit, poached in syrup and sprinkled with brandy, is a delicious dessert that melts on the tongue.
Having said as much, most Scandinavian Christmas eve desserts are just as heavy as our main courses 😉
- 5 Reasons You Should Eat Grapefruit Today (theepochtimes.com)
- Know Your Citrus (mentalfloss.com)
- Give your sweet tooth a rest – bitter flavours add depth and deliciousness (o.canada.com)
- Bruleed Grapefruit & Gin Fizz (stylemepretty.com)