Blueberry and Lemon Posset
Modern day posset is more like a dessert than a drink, similar to its dessert cousin, the victorian favorite syllabub.
The History of Meat Pies and My Inspired 14th Century Chicken, Bacon, and Fennel Pie
The name "pie" does not even appear until the 14th century and it is believed to be in reference to the Eurasian bird, magpies.
The Legend of the Traditional Scottish Cocktail, Atholl Brose
The original recipe for Atholl Brose is unknown, but the variations reflect the details of the legend, each clan had their story and recipe.
Is it Mulled Wine or Wassail? While Pondering, Enjoy a Cup of my Warmed Mulled Apple Cider Sangria
Have you ever wondered the difference between mulled (or spiced) wine and wassail? I don't mean to burst your cinnamon bubble, but there...
Savory Pancakes and Bacon Jam. Why Not, It's Fat Tuesday
The pancakes would be made into rounds, as a symbol of the sun, in hopes that the suns image would banish the cold, dark days
The Cooper's Hill Cheese Roll Event. Cheese and Egg Soup Recipe from 'A Thyme and Place'
Large, round wheels of cheese are rolled down the very steep hill and chased by extremely competitive runners. It’s funny they call them “ru
For my new cookbook, The Unofficial Poldark Cookbook, I made a solid,panna-cotta like version with another popular flavor of 18th century En
Le Menagier de Paris, the 14th Century Cookbook, and My Inspired Recipe.
The book is set up in three chapters or sections, though the husband did pass before he could complete the third portion. The first section
Beef and Lamb Meatballs with a Mint and Parsley Glaze.
King Richard II was quite the lover of these grand events and feasts. His team of 300 plus chefs fed thousands a people a day, and the kitch
Pan Seared Scallops with Pea Puree
In Medieval Times, fish was a general name used for anything that was not a land living animal. Fish included, obviously… fish, but it also