Celery raw develops the jaw, But celery stewed is more quietly chewed. — Ogden Nash
Author: Joanna LeRoy
Jo is an crafter, singer-songwriter, foodie, photographer, artist and reformed blogger.
The Peach Wine Cooler Story
You asked me to relate the story of the time in my youth when my father (Luigi — the grandfather you never knew) made some homemade wine. Well, we have to go way back to, I believe, the year 1940. We had recently moved to Swanzey, NH. The house Dad had bought was a two story…
Part I: The Unlearned Tongue
One is born with no knowledge of taste, no delicate appreciation of delicacy; there is only the instinctive knowledge of hunger. We are born little more than hungry animals who need simply to consume an amount of fuel proportionate to our individual size and rate of development. The green gourmet with unlearned tongue must, by…
Peach Kuchen
1 (¼-ounce) package active dry yeast ¼ c warm water (105–110°F) 2 c plus 2 T all-purpose flour, divided 1 c sugar, divided ½ t salt ½ c plain whole-milk yogurt (preferably Greek-style) at room temperature 1 large egg, warmed in shell in warm water 5 minutes 1½ t grated lemon zest 1 t pure…
Kiwi Sorbet
1 c sugar ½ c water 2 lbs kiwi (about 9 large) peeled, diced Bring sugar and ½ c water to boil in heavy small saucepan over medium heat, stirring until sugar dissolves. Cool. Puree diced kiwi in processor. Set aside 1 cup puree. Strain remaining puree through fine sieve. Combine both purees and syrup…
Baked Alaska
Sponge cake (any recipe will do) 4 egg whites ⅛ t cream of tartar ½ c sugar 1 qt ice cream, frozen hard Preheat the oven to 450°. Choose a board that will fit into your oven, wet it on both sides, then shake off excess water. Put a piece of brown paper on top…
Steamed Chocolate Pudding
1½ oz unsweetened chocolate 3 T butter ½ c sugar 1 egg ⅓ c milk ½ t vanilla 1 c flour 1½ t baking powder ¼ t salt Melt chocolate and butter over hot water. Stir in sugar and egg. Beat until smooth. Add milk and vanilla. In small bowl, sift together flour, baking soda,…
Chocolate Mousse
½ c semi-sweet chocolate pieces 1 t vanilla 3 egg yolks, slightly beaten 3 egg whites, beaten stiff Melt chocolate over hot water, remove from heat, and gradually beat in egg yolks, blending well. Add vanilla. Beat egg whites until stiff. Gently fold into chocolate mixture. Turn into small custard cups. Chill one hour.
Molasses Popcorn Balls
3 qt popped corn 1 c molasses 1 c corn syrup 1 t mild vinegar 3 T butter ½ t salt Cook to 270° (hard crack stage) molasses, corn syrup, and vinegar. Stir in butter and salt. Pour the syrup slowly over the popcorn and stir with wooden spoon to coat each kernel. Butter your…
Harrisville Heritage 