Legend has it that the name Toad-in-the-Hole originates from the town of Alnmouth in Northumberland, U.K., where the local golf course was overrun with Natterjack toads. The chef at the local hotel devised a dish…Continue Reading
These fish and chips use a traditional British beer batter. Cod or haddock can also be used. Serve with malt vinegar or tartar sauce. A classic side dish is mushy peas. INGREDIENTS For the halibut:…Continue Reading
The sweet and savory flavors of this chutney are the perfect complement to roasted pork tenderloin, grilled chicken. Spread it on sandwiches made with smoked turkey, or serve it with our Stilton Gougére. Makes ½…Continue Reading
This little puffs of deliciousness are nice as an appetizer or as part of an afternoon tea party. Serve with Stilton, chutney and a sparkling beverage. INGREDIENTS 2 large eggs 1 cup milk 2 tablespoons…Continue Reading
These fresh and zesty margaritas are lovely on a summer evening. Mango, pineapple or melon can be substituted for the cherries. Makes 6 cocktails INGREDIENTS 1 large knob of ginger, about 4 ounces, chopped in…Continue Reading
Recipe courtesy of BBC.co.uk Fans of the Great British Bake Off will be familiar with Mary Berry and with all things Bakewell, a village in Derbyshire, UK where this dessert was perhaps created. This tasty…Continue Reading
Makes 2 cocktails INGREDIENTS 1 tablespoon lime juice 2 tablespoons Ritrovo Selections Tomato Balsamic Vinegar 1 teaspoon Worchester sauce 1 teaspoon horseradish 1 teaspoon Fior di Maiella Spicy Bruschetta Salt 8 ounces vodka 16 ounces…Continue Reading
These savory little scones are delicious on their own or made into sandwiches filled with salami or prosciutto and our Pear Balsamic Chutney. Makes about 12 Scones INGREDIENTS 2 cups all-purpose flour 2 teaspoons baking…Continue Reading
The Pimm’s Cup started as a health drink in 1840s London. This gin-based digestif is bitter and herbaceous and makes a refreshing summer cocktail when mixed with ginger ale or lemonade. The Pimm’s Cup is…Continue Reading
Clafoutis is more difficult to pronounce than it is to make. It is an elegant breakfast offering, but also makes a good dessert or afternoon snack. The first time I ever tasted it was at…Continue Reading