Making My Home A Haven is important to me. Sharing homemaking skills. Recipes and food. Bible Studies. This is a treasure chest of goodies. So take a seat. Have a glass of tea and enjoy. You will learn all about who I am.
Like many holiday breads, Julekage involves candied fruit and nuts, and it is heavily spiced. The traditional spice used in Julekage is cardamom, although nutmeg, cinnamon, and other flavors may be used as well. Many fans of the bread believe that it tastes best warm out of the oven, although it can also be toasted […]
The BEST Pecan Pie Bars for your holiday dessert table! These pecan pie bars are my family’s favorite pie bar! Watch them disappear as soon as you set them on the table! The delicious flavors of a pecan pie in a handheld dessert! We are celebrating eight years of blogging over here at Mooreorlesscooking.com! Wow,…
As we get ready for the holiday season, it’s time to start thinking about our holiday dinner menu. Will you serve a ham, wild turkey or a juicy game hen? Regardless of the meat, a good stuffing recipe is needed to accompany this feast. In Laura Ingalls Wilder’s These Happy Golden Years, (and mentioned in other books), cornbread stuffing plays a big role at dinner, especially since it’s topped with bacon…….
This recipe is part of Barbara Walker’s cookbook, The Little House Cookbook: Frontier Foods from Laura Ingalls Wilder’s Classic Stories. We adapted the original recipe by adding a few more ingredients to it for color and flavor, such as red and green peppers and onion. The recipe also calls for adding seasoning and sage to the cornbread mixture after it’s baked. We decided to sprinkle the sage on top of the cornbread mixture before baking it.
From Sarah : I have this wonderful cookbook. I also have Melissa’s Gilbert’s “My Prairie Cookbook”. Little House On The Prairie was a favorite TV show. We watched it as a family. I had all of the book when I was a child. When my niece started reading , she got her own set.
From Sarah: I was going to add some more photos but was having trouble uploading them. Love And Hugs, Sarah
Americans still think we live on corned beef and cabbage over here,” says Irish cookbook author and teacher Darina Allen.
In fact, the dish that’s synonymous with St. Patrick’s Day and all things Irish in the U.S. is so rarely eaten in Ireland—for the holiday or otherwise—that some people wonder if it’s actually Irish at all. In Irish Country Cooking, Malachi McCormick says he likes corned beef, but then adds: “But our national dish? No, it’s a New World dish!” Furthermore, thanks to the many awful versions served in bars in the U.S.—and washed down with plastic cups of green beer—this one-pot meal is often reviled by Irish Americans and Irish-for-a-Day Americans or, at the very least, relegated to a sloshy once-a-year tradition.
So let’s set a few things straight: First, corned beef and cabbage is most definitely Irish. Second, when properly made it’s “delicious,” says Allen—recent taste tests here at Epicurious confirm that the corned beef and cabbage recipe from Allen’s cookbook Irish Traditional Cooking is indeed fantastic. Third, with the current multicontinent trend of chefs looking to the past for inspiration coupled with a craze among food-lovers for all things cured, this briny classic is poised for a comeback.
Although corned beef is “almost a forgotten flavor in Ireland,” according to Allen it was once an extremely popular and important food for all classes. To “corn” something is simply to preserve it in a salty brine (the term corn refers to the coarse grains of salt used for curing). In the days before refrigeration, corning was essential for storing meat, especially from large animals like cows. Historically, beef that was slaughtered and corned before the winter was served with the first fresh spring cabbage to break the Lenten fast on Easter.
Corned beef has always been associated with Cork City, because, Allen explains, “that was the provisioning port for boats before they crossed the Atlantic.” In fact, between the 1680s and 1825, corning beef was Cork City’s most important industry. The meat was exported to Britain, continental Europe, and as far away as Newfoundland and the West Indies.