Around this time last year, I started Mr. Chuckles’ Cooking Corner on the blog and now that we’ve come full circle 12 months later, I’m going to share with you a look back at a few of our best holiday season recipes. Most of them are for dessert!
Rosemary and thyme pot roast
According to my cursory research on Wikipedia, the concept of the pot roast is thought to have originated from French immigrants to New England, who brought their cooking method of à l’étouffée (braising) for tenderizing meats.
Rosemary and thyme pot roast — I’ve Bean Travelling
Gâteau Basque with warm sherry cream
Gâteau Basque is a traditional dessert originating from the Northern Basque region of France, with a variation also common in the Southern Basque region of Spain. Constructed from layers of a wheat flour based cake, it is typically filled with black cherry jam or pastry cream.
Gâteau Basque with warm sherry cream — I’ve Bean Travelling
Gingerbread cookies
We are in full fledged holiday mode. Christmas tree is up (see below), gift shopping and wrapping done, Advent calendar opened, and now it’s time for holiday baking. This weekend afternoon was spent preparing homemade gingerbread.
Wonky festive gingerbread cookies — I’ve Bean Travelling
Boozy aged eggnog
Mr. Chuckles put together a boozy, aged concoction of this classic Christmas beverage for us to try out. In contrast to the stuff you get out of cartons at the grocery store, this version is a true homage to the original form of eggnog which descends from sack posset.
Boozy aged eggnog — I’ve Bean Travelling
Sticky toffee pudding
Sticky toffee pudding is a classic dessert made of moist sponge cake, covered with toffee sauce and usually served with a vanilla custard or ice cream. Its origin is a little convoluted.
Sticky toffee pudding — I’ve Bean Travelling
Chocolate soufflé
New Year, more eats! Soufflé is a baked egg-based dish which originated in early 18th century France, the term being derived from souffler meaning ‘to blow’, ‘to inflate’, or ‘to puff’.
New Year’s Day chocolate soufflé — I’ve Bean Travelling
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