The Mint Julep, a cocktail of mint leaf, bourbon, sugar, and crushed ice, has been the official drink of the Kentucky Derby for nearly a century.
So how is it that the Mint Julep came to be synonymous with the most prestigious horse race in the United States? Continue reading “The History of Mint Julep”
The Yule Log, or Bûche de Noël, is a French Christmas cake, the history of which stretches back before the medieval era. Continue reading “Christmas Traditions: Bûche de Noël”
Mulled wine originated in the 2nd century as a way to keep the Romans warm during cold winters. As the Roman empire spread across Europe, so did the popularity of mulled wine. Europeans would mix their wine with spices to promote health and avoid sickness and add herbs and flowers to make unpalatable wine taste better. Nowadays, the beverage is often associated with the holidays and is enjoyed across the world under a variety of names, including Glühwein in Germany and Glögg in Sweden. Continue reading “Recipe: Mulled Wine”
There is a great deal of tradition and lore surrounding hot cross buns. According to some accounts, this sweet dough roll—studded with dried fruit and scored with a cross—dates back to the 12th century, when an English monk was divinely inspired to bestow the Christian sign of the cross upon a batch of rolls in honor of Good Friday. Continue reading “Hot Cross Buns History & Recipe Share”
Mrs. Neilan’s Raisin Bread
The Victorians were masters of making the most out of difficult circumstances. Let’s follow suit. It may be bitterly cold and the sun may be masked by the winter drear, but never has a hot cup of tea and a scone been more enjoyable (or perhaps more fitting) than on such days. This recipe is a tried and true classic, hailing from Woburn Abbey in Buckinghamshire, UK. It has been adapted from A Treasury of Great Recipes by Mary & Vincent Prince and will hopefully bring a bit of warmth to heart and home on a blustery winter’s day. Continue reading “Woburn Abbey Scone Recipe”
National Yorkshire Pudding Day is upon us! The first published recipe for “Yorkshire Pudding” hails from Northern England and dates back to 1747 with Hannah Glasse’s bestselling cookbook, “The Art of Cookery Made Plain and Easy.” In those days, Yorkshire pudding was served as an appetizer course for roast dinners. Meat was expensive, and so every bit of it was utilized. The pudding was cooked beneath the roasting meat so as to sop up those delicious drippings, an essential source of fat in the working class diet. Leftover pudding found its way to the next-day breakfast table, dressed with syrup or jam. Since its origins, Yorkshire pudding has been adapted into various traditional British recipes. “Toad in the Hole” is a Yorkshire pudding stuffed with sausage and doused in onion gravy. And the batter for Yorkshire pudding also yields a lovely pancake. This 18th century staple begs to accompany your next harvest stew or Sunday pot roast. Continue reading “A Day for Yorkshire Pudding”