Each year there’s one dish that visitors to the Colony’s Kitchen fall in love with. Last year? Apple fritters. No shocker there. But this year.....
French macarons have been on my baking bucket list for ages. I’ve read oodles of recipes, even bought a bag of almond flour once, but never gathered up enough courage to actually give them a try. They just seem waaaay too fussy. So when Lori and Krista announced that they were going to give a 17th century recipe for French macarons a whirl in the Colony's kitchen, my first thought was“Are you nuts?”
We’re combining weeks 5 and 6 of this year’s Cook Off to create the Double Trouble Challenge - two slightly insane recipes (with a prize draw for each) and a bonus prize up for grabs for anyone who is brave/crazy enough to complete both.
This week we’re making a Gammon of Bacon Pie. That’s right Cook Off fans. It’s pastry week! The recipe is courtesy of Gervase Markham’s The English Housewife: containing the inward and outward virtues which ought to be in a complete woman first published in 1615, and goes like this....
Before you start rolling your eyes, let me tell you ... this is not your mama’s pea soup. Yes, it has peas and cured pork, but that’s pretty much where the similarity ends. First off, it’s not clear whether the recipe calls for fresh or dried peas. Then there are all those greens. But I’m getting ahead of myself.
The spectacular weather continues here on Newfoundland’s Southern Avalon. Great for archaeology. Not so great for encouraging you to get into your kitchens and cook! With that in mind, this week’s recipe is super quick, super simple and most importantly.... out of this world delicious.
It’s the last week of this year’s Great Colonial Cookoff (where did the summer go?) and we’re ending the season with a recipe I think, will be a real winner ... Shell Bread.