The Tasha Tudor Cookbook: Recipes and Reminiscences from Corgi Cottage
Format: PDF / Kindle (mobi) / ePub
Tasha Tudor, beloved children's book author and illustrator, has at last written her long-awaited cookbook. In words and the enchanting watercolors for which she is renowned, she shares the recipes she has gathered over a lifetime - some that have been passed down for generations and some that she created specially for her children and grandchildren. These traditional recipes recall an old-fashioned New England lifestyle and summon up Tasha Tudor's own warm family memories, which she shares here with her readers. Tasha Tudor's recipe collection includes summery picnic salads, hearty winter soups, and breakfast treats like Great-Grandmother Tudor's Cornbread, Blueberry Coffee Cake, and Butterscotch Rolls. Her main dishes - Roast Chicken with tarragon and sage, vegetable-laden Beef Stew, and Salmon served with homegrown peas - are the prelude to her irresistibly rich desserts, including a luscious dark chocolate torte and English Toffee Bars. At Tasha Tudor's Corgi Cottage, Christmas celebrations are the high point of the year, filled with the kind of food and wholesome fun that harks back to an earlier time. Her recipes bring family and friends together to make her well-known gingerbread Christmas tree ornaments (which have been displayed on the White House tree), and such seasonal favorites as thumb cookies and pulled taffy for wrapping as gifts or for putting in paper cornucopias to hang on the tree. All of these authentic, tried-and-true recipes are presented for the first time with some fifty original watercolor and pen-and-ink drawings in this beguiling keepsake kitchen companion.
regular hen’s eggs. Hard-boiled turkey eggs can cause a real sensation!) Cut the eggs in half lengthwise. Put the yolks in a bowl and place the empty whites on a plate. Mash the yolks with a fork; then add the salt, pepper, mayonnaise, French dressing, herbs, and garlic. Mix well, until light and fluffy, and fill each half egg white with the mixture. (You may pipe it in with a pastry tube if you wish to be fancy.) Sprinkle the stuffed eggs with finely chopped parsley or paprika. Serves 6
raisins Preheat the oven to 350 degrees F. Grease 2 iron cornbread pans (12 pieces each) or, if you do not have cornbread pans, two 9 × 9–inch square cake tins. In a large bowl, cream together the butter and sugar. Add the egg and the molasses, then sift in the dry ingredients and mix the batter well. Add the hot water and beat until smooth. Stir in the raisins. Fill the prepared tins or pans half full, place them in the preheated oven, and bake the gingerbread 25 to 30 minutes, until done.
cookies greatly enhance Christmas gift boxes or platters of Christmas cookies. The red cherries make a pleasing spot of festive color. You may use raisins in place of the hazelnuts. Simply grind the raisins as you would the hazelnuts, using the same quantity. To make Hazelnut Cookies, use the Christmas Cookie dough receipt (page 101), with the addition of: 3 cups bazelnuts 2-inch fluted round cookie cutter nutmeg, freshly grated, for topping sugar for topping candied cherries Preheat the
pound Vanilla Cream Caramels These are simply the best caramels, wonderful for filling the cornucopias. We make the plain cream caramels, but if you like you may add a half cup of chopped English walnuts with the final cup of cream. 2 cups sugar 2 cups dark corn syrup 1 cup (2 sticks) unsalted butter 2 cups heavy cream � cup English walnuts (optional) Generously butter a 9 × 5—inch loaf pan. In the top of a double boiler, cook over moderate heat the sugar, corn syrup, butter, and 1 cup
two or three tins of Robie’s blueberry muffins. The wood thrushes would be singing as the sun set. It is a happy remembrance. � cup shortening 1 cup sugar 2 farm-fresh eggs, at room temperature 2¼ cups unbleached flour, divided � teaspoon salt 3 teaspoons baking powder � cup fresh dairy milk 1 teaspoon vanilla extract 1 cup blueberries, fresh or frozen, not thawed sugar and cinnamon for topping Preheat the oven to 400 degrees F. Line muffin tins with paper baking cups. In a large