Recently I received an email from one of my readers asking for more recipes from Aunt Lou's Archives. So, after pouring through some of her old recipes, my husband and I agreed on Feather Cake, which by the way is not really "light as a feather". [feast_advanced_jump_to] Reading this recipe, like many others, made […]
Easy homemade mayonnaise- Aioli
Move over Hellman's, here comes aioli! My all time favorite way to eat aioli a dip with fried yuca, but that's just my Latin American taste. [feast_advanced_jump_to] Aioli, an old Provencal word, essentially comes from two words: ail-garlic and oli-oil. Aioli pairs well with broiled fish, potatoes, crab-cakes, and yes French bread also. In […]
Mint Julep Recipe - How to Muddle and Mix
Mint Juleps are the drink of choice at the Kentucky Derby. The Kentucky Derby odds might not be in your favor, but mint juleps will. They are delicious and need only a few ingredients: bourbon, water, sugar and mint. Please note the following: I do not own a traditional silver mint julep cup and neither […]
Crostini with ricotta, fig preserves, and prosciutto
An easy sweet and savory Italian appetizer Fig preserves with ricotta and prosciutto is perhaps the easiest sweet and savory appetizer there is. No stress, no mess, no fuss!!! Now we are talking. Let me put it this way: if you can toast bread, spread jam and pull things out of your fridge, this crostini […]
Aunt Lou's $200 Cake Recipe
$200 cake? What the? We flipped through the pages of Aunt Lou's recipe binder and came across a recipe, written in fountain pen I might add, with a simple title that just said $200 Cake. I said to my husband "we need to try this!" $200 would have been a small fortune during those times. […]
Poğaças - Savory Turkish Pastries
Poğaças pronounced pwa-cha is a savory Turkish pastry made with feta and blue cheese. They are a close cousin to the Middle Eastern cheese fatayer, or the Greek tiropita. The dough is similar in consistency to that of a biscuit dough. It uses no eggs, and has a nice elasticity that makes it incredibly easy […]
Blue Margarita
Feeling blue? Well say good bye to your funk and try my Blue Margaritas! The intense blue lagoon color will make you think that you are on vacation even if you are not. Blue Margaritas are a nice alternative to the common Margarita we all know and love. [feast_advanced_jump_to] You might not find Blue […]
The Aunt Lou Recipe Archives from Post World War I America
This section of my blog is dedicated to one of my husband's relatives- Aunt Lou. It is a way for us to share with you family recipes that were until recently hidden in the cobwebs (okay, a Ziploc bag in the pantry) of time. You will find the ingredients are simple, and the recipes […]
Terrine or Pate de Campagne Recipe
Terrine is a coarse ground pate that is baked in a loaf pan inside a water bath. Terrines normally incorporate two types of meats and use dried fruits, in the center, such as figs, apricots or cherries. [feast_advanced_jump_to] Ways to make terrine The yield is more than adequate, so you will have plenty to eat, […]
Spaetzles- German noodles
What is spaetzle? Spaetzles are a German egg noodle or small dumpling which are simple to make and can be frozen for later use. They are a great complement to a beef, pork roast, chicken, and can be eaten plain. You can toss in some onions sautéed with bacon or serve with an onion soup […]