Snickerdoodle Angels

Snickerdoodle cupcakes and Snickerdoodle Angels

Snickerdoodle cupcakes and Snickerdoodle Angels

Jump to Notes
Jump to Recipe

I remember my Aunt making Angel Cakes for family occasions. Birthdays, Anniversaries or Sunday post-church gatherings she would present a tupperware container full of fluffy vanilla cupcakes, stuffed with jam and cram and finished with powdered sugar. I’ve taken her tradition and my new-found love of snickerdoodles and kind of smashed them together. It occurred to me that cinnamon, apples and bacon is a marriage made in heaven .. et voilà!!  Snickerdoodle Angels 🙂

Turkey Like a Boss

Turkey Like a Boss. Perfect, succulent meat

Turkey Like a Boss. Perfect, succulent meat

Jump to Notes
Jump to Recipe

This is it. This is the Big One. My signature dish. A Totally-Showing-Off party piece. Ever looked in dismay at a dry piece of baked turkey and thought it as appetising as shoe leather? I’ve had so many disappointing results, especially with turkey breast. I consigned turkey to casseroles until a very elderly, very sympathetic client of mine listened to my plaintive heartbreak following one such disaster and gave me the following advice; “When cooking turkey breast, wrap it in streaky bacon and foil, cook it slowly in it’s own juices then crisp the bacon up quickly once the meat is cooked.” The fats from the streaky bacon not only flavour the meat, they lend it much needed moisture. She also suggested the brandied prunes in the stuffing for a little extra decadence. The result is melt-in-the-mouth tender meat with a gorgeous, crispy bacon “crackling” and sweet, delicate stuffing. 

Apple Berry Jam

Apple Berry Jam

Apple Berry Jam

March sees the end of the berry and the beginning of the pomfruit season. Juicy blackberries, raspberries and brambleberries can still be found alongside hilly creekbeds. The branches of Golden Delicious and Granny Smith apple trees are heavy with fruit, the ground littered with windfalls. This bounty is too good an opportunity to waste, so here is one of my favourites. A not-too-sweet, lumpy, chunky, versatile dollop of cherry coloured bliss. 

Decadent Apple Muffins

Decadent Apple Muffins

Decadent Apple Muffins

One of the unforeseen consequences of moving to the country, and the elder offspring moving away, was that I have had to radically overhaul our menu. Gone are the massive baking days and banquet sized portions. Gone is the pantry full of preserves, sauces and jams. No more trips to the market requiring twelve Sherpa and a mule to get everything home. Three of us just don’t get through it all before it goes bad. Some things I refuse to go without however, and lemon curd is high on that list. So I have come up with some creative ways to use it so it doesn’t go to waste. These tasty morsels could easily pass as chunky cupcakes, especially with the luscious curd-cream filling. (The difference between cupcakes and muffins is textural and mostly in your mind anyway). Whatever you call them, they are as delicious as they are decadent

Viking Approved Braised Apple and Fennel Pork Belly

Braised Apple and Fennel Porkbelly

Braised Apple and Fennel Porkbelly

“.. ða genam Woden VIIII wuldortanas,
sloh ða þa næddran, þæt heo on VIIII tofleah.
þær geændade æppel and attor.. “

~ no Lacnunga

Apple and Fennel are listed in The Lacnunga, a 10th century text describing the nine sacred herbs that were gifted to the Saxon Kings by Odin. Crab Apple was thought to promote restful sleep and Fennel bolstered the will to live. If, like me, you number pagan Norse tribes among your ancestors, they would be banging sword to shield in approval of this dish as the ultimate comfort food. Embrace your heritage 🙂