Around here, Persimmons rival the Pumpkin for the title of “Most Versatile Fruit”. Ripening in October, wild persimmons are plentiful and go into everything from bread to jam. Since the prepared pulp freezes easily, we enjoy them well into the winter months. Below are a few of my favorite persimmon recipes; numbers 1 & 2 are my […]

Estimated Cost: $2.00 Prep Time: 5 minutes Chill Time: 1 hour Serves: 12 A wonderful mayonnaise blend that goes wonderfully with seafood like Outer Banks Shrimp Burgers or Original Old Bay Crab…

Grab that leftover sourdough discard or fresh starter and create these delicious English muffins in no time!

Une décoration au charme anglais et néo rustique Neptune est une marque anglaise dont les photos d'intérieurs sont toujours très réussies. Leur nouvelle collection pour le printemps nous prouve une fois de plus que la réputation de la perfection du style néo rustique des maisons de campagne anglaises n'est pas usurpée. Couleurs subtiles et douces mariées à un jaune plein de soleil, bois bruts et poteries, voici des atmosphères où il fait bon de se projeter.

We live in a modern world where everyone is always looking for the next best thing . . . where old fashioned and traditional values a...

This Beef Sauerbraten with Red Cabbage and Pretzel Dumplings is a mix of old world and new. Day-old soft pretzels are mixed into a rich egg dough and pan-fried into something that I can only compare to a crisp pretzel bread pudding.

Grab that leftover sourdough discard or fresh starter and create these delicious English muffins in no time!

I’m Carrie Pacini, and I love experimenting with the classic, rustic flavors of the Old World in a way that fits our modern lives.

You may not know who stole the kishka, but you'll know these classic Polish recipes.

My Easy Beef Stroganoff recipe is perfect for those looking for a low-carb and gluten-free dish, hearty meal. This dish combines tender beef strips with a creamy, savory sauce bursting with flavors. It's classic comfort food with a low-carb twist. The best part? The recipe is straightforward and doesn't require any fancy ingredients!

Making Birria de Res at home is an easy way to pump up the flavor quotient for any number of celebrations. Try this trendy authentic Mexican recipe that can be eaten as either new-world tacos or old-world stew.

Estimated Cost: $13.00 Prep Time: 15 minutes Cooking Time: 12 minutes Yields: 16 appetizer servings I grew up in a family that used lot’s of Old Bay seasoning. T…

Nostalgic Egg Lessons These are a compilation of notes that i find very interesting and meaningful. It includes History, Philosophy, Recipe and of course Common Sense. They are hand-written notes i made years ago and now i am sharing this online, The pictures are the products of "copy and paste" from google.com. As i was reading these old notes, the nostalgia is just amazing ! Hopefully, you would enjoy these as much as i did ! Have fun Reading ! The World Egg In the beginning, this world was non-existent. As it became existent, it developed and turned into an EGG. One part Silver, One part Gold. That which was Silver is this Earth, That which was Gold is the Sky, That which was the outer membrane is the Mountains, That which was the inner membrane is the Clouds, What were the veins are the Rivers, What was the fluids within is the Ocean. What was born from the Egg is the Sun, When it was born, shouts and hurrahs and all being and all desires rose up towards It. Therefore at its Rise and at its every Return, shouts and hurrahs and all being and all desires Rise! Egg and Yolk Egg comes from an Indo-European root meaning "Bird". The brusque-sounding Yolk is rich in overtones of light and life, It comes from the English word "Yellow". Both the English and Greek derived ultimately from an Indo-European root meaning "to gleam, to glitter". The same root gave us Glow and Yellow. Roman Custard, Savory and Sweet Patina of Soles Beat and clean the soles and put in patina. Throw in oil, liquamen, wine. While dish cooks, pound and rub pepper, lovage, oregano; pour in some of the cooking liquid, add raw eggs and make in to a mass. Pour over the soles and cook on a slow fire. When the dish comes together, sprinkle with pepper and serve. "Cheese" Patina Measure enough milk for your pan, mix with honey as for the other milk dishes, add five eggs for a pint, three for a half pint. Mix them in milk until they make one mass, strain into a dish from Cuma, then cook over slow fire. When it is ready, sprinkle with some pepper and serve. Arboulastre - An Omelette Prepare mixed herbs: Mint, Sage, Marjoram, Fennel, Parsley, Violet leaves; include: Rue, Spinach, Lettuce, Ginger. Beat seven eggs together and mix them together then divide in to two and make ällumellës. First heat up frying pan with butter and cast your eggs mixture in, turn frequently over and under; then throw in some good grated cheese on top. Know that when the ällumellës is done, the cheese that is underneath sticks to the pan and when your herbs are fried in the pan, shape your Arboulastre into a square or round. -Lé Ménagier de Paris, ca 1390 Poche to Potage - Poach in Cremé Anglaisé Take eggs and break them into boiling water and let them seethe, when they are done, take them out and take milk and yolks of egg and beat them well together. In a pot, put them together with honey and saffron, let them seethe and cast therein powder of ginger and dress the egg in dishes with poured pottage from above. -Antiquitates Culinariaé, 1791, ca 1400 Early Acid Tenderized Eggs Marmales or Scrambled Eggs and Verjus - Without Butter Beat four eggs seasoned with salt and adjust with four spoonsful of verjus, put the mix on the fire and stir gently with a silver spoon until thicken, take them off the fire and continue stirring as they thicken. One can make scrambled eggs the same way with lemon juice .. -Lé Patissiér François, ca 1690 Eggs and Fire Roasting Turn fresh eggs carefully in warm ashes near the fire so that they cook on all sides. When they begin to leak, they are freshly done, these are the best and most agreeably served. Eggs on a Spit Pierce eggs with a well heated spit and parch them over the fire as if they were meat. This was men't to be a Chefs Joke and though to be a stupid invention and unsuitable for "hauté cuisine". - Dé honesta voluptaté e't valetudine, 1475 Oeufs brouillés au jus Beat eggs and pass them through a fine sieve into a casserole dish, add Isigny butter, season with salt, white pepper, grated nutmeg; place on moderate stove and whip. As soon as they begin to thicken, remove the casserole from the heat and continue to whip until the eggs form a light, smooth cream. Add demiglace, butter, and return to stove for the finishing. Serve with caviar. -Antonin Caréme, L'Art de la cuisine françias au 19iéme siécle, 1835 First Recipes for Créme brúlée, Créme Anglaise and Créme Caramel Messialot's recipe for Créme Brúlée is the First, The identical recipe in the 1731 edition of his book is renamed "Créme a l'Angloise" which may well be the origin of the basic stirred cream. The English Cream has yet to be unearthed at this time. Créme Brúlée Mix yolks and a pinch of flour in a casserole; add milk little by little then cinnamon stick and green citron peel. Put on stove-top and stir continuously, don't let the cream stick to the bottom. When it is well cooked, place a platter on the stove and pour cream onto it and cook until it sticks to the platter rim. Remove from heat and sugar it well; take a fire iron, good and red, burn the cream so that it takes a fine gold color. -F. Massialot, Lé cuisinier roial et bourgeois, 1692 A few decades later, Vincent La Chapelle plagiarized Massialot's Recipe for his own version which is copied word from word only adding .... When cream is well cooked, put a silver platter onto the hot stove with some powdered sugar and little water to dissolve; when sugar has cooled, pour cream on top; turn the sugar along the platter rim onto the top of your cream. Serve at once. -V. La Chapelle, Lé cuisinier moderné, 1742 Medieval Cheesecake Tart de bry Take raw yolks of egg, and good fat cheese, dess it and mix well together. Add powdered cinnamon, ginger, sugar and saffron; put it on a crust and bake it. -Antiquitates Culinariae, 1791, ca 1400 The First Pastry Cream Making Cresme de Pästissier Take a chopine of good milk in a pot and put on fire; you must also have eggs, and while milk heats up, break two eggs and mix the white and yolk with half a litron flour with a little milk. When the flour is diluted without lumps, throw in two more eggs to mix well with this preparation. When the milk begins to boil, you pour in little by little this mixture of eggs, flour and milk;let it boil on a low flame and stir with a spoon as if with a porridge. At your discretion, add salt as it cooks and a quarteron good fresh butter. Cream should cook for a good half hours then pour into a bowl and set aside for which pastry cook can use in many baked goods. -Lé Pätissier françois, ca 1690 Earliest of White Foams: Snow and Biscuits Eggs in Snow Break the eggs, separate whites from yolks, place the eggs on a plate with some butter, season with salt, place on hot coals. Beat and whip the whites well, and just before serving, throw them on the yolks with a drop of rose water, the fire iron underneath; sugar then serve. -François Pierre de La Varenne, Lé Cuisinier françois, 1651 Italian Biskets Take a quarter pound of searsed sugar, beat it in an Alabaster Mortar with the white of eggs, add a little gum tragacanth steep't in rose water to bring to a Perfect Paste. Mould it with a little Anniseed and a grain of Musk; then make it up like a Dutch Bread, bake it on a Pye-plate in a warm oven till they rise high and white. Take them out but handle them till they be thoroughly dry and cold. -Queen's Closet Open'd, 1655 Earliest of Soufflée and Soufflé Omelette Soufflée with Veal Kidney Take a roasted veal kidney, with fats, chop and put onto a casserole to cook for a moment to break apart. Off the fire and ladle a large spoonful of sweet cream and yolks whose whites you will whip; season with salt, minced parsley and candied lemon peel. Whips whites of egg to snow; mix with the rest and beat it well. A piece of butter put to the pan till melted; pour in your mixture and cook gently. Hold a red-hot fire iron above it and invert onto the serving platter and put onto a small stove and rise they will to a handsome height. Powder with sugar and glaze with the fire iron without touching the Omelette Entrremet. Timbales of Cream Have a good pastry cream, bitter almond biscuits, candied lemon peel, orange flowers; add them to white eggs and whip them to snow. Have your timbales dishes greased with good fresh butter; powder them with crumbs of biscuit and fill with your snow cream. Cook them in the oven, turn them out and serve hot. -Vincent La Chapelle, Lé Cuisinier moderne, 1742 Medieval Precursors of Zabaglione and Sabayon Chaudeau flament - Flemish Hot Drink Set little water to boil; beat egg yolks without whites; mix them with wine and pour gradually into your water stirring it well to keep it from setting. Salt off the fire, verjuice and serve. -Taillevent, Lé Viandier, ca 1375 Cawdell Ferry Raw yolks of egg separated from whites and good wine in a pot on a fair fire; throw in the yolks and stir well and let it not boil; till it be thick, add in sugar, saffron, salt, mace, gilly-flowers and galigale. When serving, sprinkle with powdered ginger, cinnamon and nutmeg. -Harleian MS279, ca 1425 Zabaglone Cups of Zabaglone gets with fresh egg yolks, sugar, good cinnamon sticks and a good sweet wine. Cook this until thick as broth; set it out on a plate for the boys with a bit of good fresh butter. -Cuoco Napoletano, ca 1475, transl. Terence Sully

This recipe is from The Best Recipes in the World by Mark Bittman.

What do you do when you are a pioneer without the luxury of an oven and want to eat bread? Simple. You make one of these 3 bread recipes.

Crafted in Europe to the finest standards, the Atlas Pepper Mill is designed to grind pepper to maximize flavor and aroma. Common pepper mills only smash the peppercorns, which severely limits the flavor release.  Mechanism on the bottom of the mill allows you to adjust between fine and coarse grinding to suit your recipe.  This old-world inspired mill is finished in a beautiful brass hue combining function and sophistication to an everyday kitchen essential.  Pair with the Atlas Salt Mill for an eye-catching set. Brass Height: 8" Handle comes unattached and is located inside the mill Grinding mechanism adjusts from fine to course Handmade- slight imperfections may occur Wipe clean with a dry cloth

The flavors of the Old World Mediterranean get a modern twist with these elegant Eggplant Stacks! For millennia, mankind has lamented that there’s “nothing left to say.” In the fashion and entertainment industry, we’re all

Our Oma… If you have been following along in my Instagram stories this month, you have seen my Mother-in-Law working away in my kitchen-baking with the twins, playing her “Zither” in the background or crocheting blankets! Oma, who has been here visiting us since early December, will turn 90 next month and is an inspiration

Figs: Combine wine, water, sugar, orange juice, lemon juice and apple pie spice in a large, heavy saucepan. Bring to a boil over medium heat and simmer for 20

Cake surrounding creamy fruit mousse promises the best of old-world elegance. But it doesn’t matter how gorgeous it looks if the filling is rubbery and the cake is tough. The classic Charlotte Russe, a grand dessert consisting of a Bavarian cream encased in sponge cake, has fallen out of favor, partly because it’s fussy to make, and partly because lean sponge cake and bouncy gelatinized mousse don’t hold much appeal for modern cooks. In our recipe, we swap the sponge for a simple and quick-baking chiffon cake, which is tender and moist but sufficiently sturdy. Instead of basing our filling on a high-moisture crème anglaise, we use a more foolproof homemade raspberry curd lightened with whipped cream with just enough gelatin to give it structure, and we pack in a full pound of berries for bright fruit flavor. Finishing with a swirl of raspberry jam and fresh berries gives our charlotte visual appeal and an extra jolt of flavor.

Step into a world where the charm of the past meets the elegance of the present with our showcase of 40 old-world aesthetic kitchen designs. Each kitchen in

Chicken pie is one of our favourite dinner or festive dishes. Of course, as with all traditional dishes the world over, there are many slight variations, although the spices should be the same as given here. This recipe is about as close to the genuine old-fashioned one as possible, and although seasonings can be varied, subtle nutmeg and clove are non-negotiable! As modern supermarket chickens cannot compare to the flavour of my grannies' and Mom's free-range birds, do shop for a plump, golden bird and avoid pale, thin-looking specimens. Is sago easily obtainable in the US? It looks like tapioca, only much smaller. Sago is also necessary, really, to thicken the sauce. This recipe is juicy but never watery. Don't mind my lengthy instructions: I hope it makes the easy recipe easier for you. This is great food to take to a potluck dinner, but it should not be served cold. Time to prepare is a guess -- many factors can affect it. For the pastry lid I recommend using recipe #197151, otherwise use flaky/puff pastry. I give the metric amounts in brackets). NOTE: As a traditional recipe, nothing in the way of veggies are added. It is meant to be purely a chicken pie, apart from the ham slices used.

Lollipop Lamb is one of my favorite dishes to make. It tastes amazing when paired with a red wine port sauce. The one thing that I don’t like with lamb is mint. I know many people and many recipes call in the mint but I can’t take it. Instead I go for garlic, rosemary and flat leaf parsley seasoned with sea salt and ground pepper. This is a really good recipe for Lollipop lamb and when placed on a serving dish that is laced with a Red Wine Port sauce – oh the joy of dinner!

A lightly sweet, naturally fermented mead, perfect for the beginning home brewer.

Inventive chefs made hedgehog pudding and creamy artificial snow.

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Looking for an inexpensive way to decorate for the fall season? This beautiful Free Fall Printable from My Creative Days is the perfect answer.