COOKING WITH GRANDMA CHRONICLES PART 33

CORNMEAL AND CHARDONNAY CAKE Yellow cornmeal, also called polenta, is what’s needed here. Grandma likes the crunch of coarsely ground cornmeal, but a finer grind does well too. As for the Chardonnay wine when kids are around, apple juice does just as well in the batter but the baking powder should be halved to 2

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COOKING WITH GRANDMA CHRONICLES PART 32

PEPPER STEAK For a stronger flavor, use more pepper, or to reduce the heat, scrape the crushed peppercorns from the steak before serving. You can use any tender cut of beef. Serves 2 2 tablespoons peppercorns 2 steaks, about 2 cm/3/4 inch thick (3/4-1 lb/375-450g total) 1 tablespoon vegetable oil, more for coating 1 tablespoon

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COOKING WITH GRANDMA CHRONICLES PART 31

CARROT CAKE This carrot cake is a request by Lucy as she loves to draw rabbits. To the basic cake, Grandma has added a generous coating of cream cheese frosting. Serves 8-10 2 cups/200 g walnuts 3 medium carrots (about ¾ lb/375 g) 1 cup/250 g butter, more for the pan 2 ½ cups/300 g

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COOKING WITH GRANDMA CHRONICLES PART 30

CHOCOLATE SALAMI Dark chocolate and hazelnuts are the basis of this recipe, a natural pair known in Italian by the single name ‘gianduia.’ Grandma and Grandpa came across this “salami” in a rural trattoria when the chef cut a few slices from a roll resembling the familiar salami sausage and urged us to try it

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COOKING WITH GRANDMA CHRONICLES PART 29

COOKIES GALORE! Here’s Grandma’s  go-to recipe for the kids to use with cookie cutters to make all sorts of holiday ideas: for Chocolate Chip Cookies, simply add chocolate chips; for Mexican Wedding Cookies: add finely chopped pecans or walnuts, bake and after cooling, toss the cookies in icing sugar; for Thumbprint Cookies: before baking, make

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COOKING WITH GRANDMA CHRONICLES PART 28

TRIFLE Grandma inherited her mother’s glass trifle bowl, the traditional wedding gift for a bride nearly a century ago in the 1930s. The cut glass sides still glitter like a giant Christmas decoration when filled with the classic layers of poached fruit, sponge cake, raspberry jam and custard topped with whipped cream, a very special

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COOKING WITH GRANDMA CHRONICLES PART 27

SALAD OF HONEY ROAST CHICKEN WINGS AND BACON The first time Grandma read this recipe, she shuddered but she has to admit that the sweet-salt combination of honey and bacon with chicken is a winner. She uses the same glaze for other chicken pieces, too, to make a first course or lunch for four. Serves

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COOKING WITH GRANDMA CHRONICLES PART 26

LEMON SHERBET Grandma is partial to recipes that need few ingredients, like this simple sherbet. (This is the American spelling, Brits usually use sherbert, and in France it is called sorbet – Grandma has lived in all three countries, so take your pick!) Many electric stand mixers have an attachment for making ice creams and

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COOKING WITH GRANDMA CHRONICLES PART 25

EMMA’S BURNT BEANS When we lived in Burgundy we were spoiled by our elderly gardener who loved to grow green beans. He would bully his elderly wife into picking them so we had literally buckets delivered each day. Then it was up to us to prepare them for the table. Luckily we had lots of

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