COOKING WITH GRANDMA CHRONICLES PART 36

VOLCANIC BAKED APPLES WITH CHOCOLATE For baking you’ll need a tart variety of apple that will be fluffy and juicy when baked; traditional favorites are Rome Beauty or McIntosh, though you can always fall back on the ubiquitous Granny Smith. All of them are liable to burst open, hence their ‘volcanic’ title! Serves 4 4

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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 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 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 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 24

RUSSIAN KISSEL Kissel is a lightly thickened fruit soup, a recipe that comes from Katya who was raised in Russia. Kissel is made with any red berries that are around and can be served as a first course soup, or as dessert, either at room temperature or chilled. The season starts with cherries, running on

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COOKING WITH GRANDMA CHRONICLES PART 20

STRAWBERRY PAVLOVA Grandma declares that cooks are born either cuisine or pastry chefs, but never both. The character traits required are quite different. She insists that great savory cuisine is not a matter of fixed measures and quantities but of instinctive adjustments to master recipes to suit the ingredients from day to day and to

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COOKING WITH GRANDMA CHRONICLES PART 11

LEMON CURD PUDDING In this basic recipe for steamed pudding, the lemon curd can be replaced with raspberry jam, golden syrup or orange marmalade. For a ginger pudding, substitute golden syrup for lemon curd and flavor the syrup with a bit of chopped fresh ginger and a teaspoonful of ground ginger. Makes a 2-quart/2-liter pudding

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COOKING WITH GRANDMA CHRONICLES PART 8

FRESH FRUIT MINCE PIES Fresh apples and grapes add a refreshing crunch to the traditional mincemeat mix of dried fruits. Grandma assembles most of the mincemeat a month or two ahead so it can mellow alongside the Christmas cake, adding the fresh fruit just before baking. She usually serves the pies hot for lunch or

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