A little dark chocolate cake for St. Valentine’s Day!
Perignotti is an unsweetened, vanilla-flavored, extra-dark cocoa that is Dutch processed, but made in Italy, exclusively sold by Williams-Sonoma. This recipe was published in a Williams-Sonoma catalogue in the 1990s.
While Perignotti is, of course, preferred, this dark pound cake can also be made using another cocoa, such as Hersey’s Special Dark Cocoa, by adding a little more vanilla.
Extra-Dark Chocolate Pound Cake
1½ c. sifted flour
½ c. sifted dark cocoa Continue reading →
Victorian era candy for St. Valentine’s Day. And these come from America! They appear in the first cookbook to reveal how The White House entertained; The White House Cookbook.
Published back in 1887, it is still a stand-out cookbook, as it features Chef Hugo Ziemann. As noted by the cookbook, Ziemann was caterer for Prince Napoleon (the Napoleon who died fighting Zulus in Africa), steward of the famous Hotel Splendide in Paris, “conducted” the celebrated Brunswick Café in New York, and the Hotel Richelieu in Chicago.
Mrs. F.L. Gillette co-authored the cookbook, adapting recipes “to the practical wants of average American homes.” Here is the recipe as printed, except Trumpeterhill separated ingredients, added explanations and suggested substitutions, in italics.
The 1887 White House Cookbook Raspberry Creams
1 tsp. raspberry jam Continue reading →
This recipe first appeared in a magazine ad for Grey Goose L’Orange. It has been very slightly revised to add a squeeze of a fresh orange alongside the lime juice, and it is garnished with an orange peel instead of a lime peel. That slightly revised cocktail can be found at http://www.greygoose.com/en/us/cocktail-recipes/cosmopolitan
Since we’ve enjoyed the original, and find it apt for a lovers’ holiday, we post it here:
Grey Goose L’Orange Cosmopolitan
3 oz. Grey Goose L’Orange
1/2 oz. Cointreau, or Grand Marnier (sweeter than Cointreau) Continue reading →
Pretty little melted bon-bon cookies with a crimson cherry in the center.
Belgian Cherry Bon-bons
1 c. butter, softened
2 c. confectioners’ sugar (also known as 10x or powdered sugar)
½ tsp. almond extract (may substitute vanilla)
1½ c. walnuts or pecans, finely chopped
2½ c. cake flour, shifted
2 (3½ oz.) containers candied cherries Continue reading →
A little wild salmon for post Valentine’s Day brunch. The lightest and, perhaps healthiest, way to gently coax the flavor from the fish.
This dish, is a slight variation (~we just add dill and capers and punch up the flavor of the sauce) of the Salmon with Egg Sauce that was a favorite of President John Adams and First Lady Abigail Adams, the first family to entertain in the White House. Poppy Cannon and Patricia Brooks’ 1968 The President’s Cookbook, reveals, Mrs. Adams thought the dish “so memorable she decided the ‘American’ quality of it made it perfect as an Independence Day dinner.” It was served with Green Turtle Soup and Apple Pan Dowdy for dessert.”
So, here is Abigail Adam’s original recipe, with a boost of flavor in italics.
New England Poached Salmon with Dill, Caper & Egg Sauce
4-6 lb. center-cut piece salmon Continue reading →
Red Velvet Cake …all the rage now. Writers detail the history; Others debunk the Waldorf Astoria link we believed in. Google “red velvet” and a billion recipes appear. A red impostor cake mix is sold at grocery stores. Ugh.
Well, Mom only made elegant desserts. Since she and dad married in August 1958, she occasionally made this towering, eight thin-layer cake for the very best of celebrations. (The layers in my cake pictured above, should have been split!) Her typed, mimeographed recipe is titled “Rose Cake,” then in parenthesis, the fancier, “Red Velvet.” Still, despite the cake’s opulence, my siblings preferred even another name; we called it “Blood Cake” for the deep red color, and for the looks of horror we incited. This recipe is wonderful. This recipe is not for the faint-hearted. Continue reading →
These cookies are absolutely stand-out, look like they came from a bakery and will pass the test at cocktail parties. And, while most recipes posted here start from scratch, this is THE exception. It comes from the side of a Pillsbury Moist Supreme Lemon Cake Mix box, and is made in easy moments. I do not even frost these cookies!
If made for kids lunches, you’ll need a half-hour in the morning. (But wrap in brown paper, or cool before wrapping in plastic.) When I pack these for my boys, their friends ask if they can be adopted!