Presented by Lucy Long, PhD
Links to Recipes:
Ballymaloe Traditional Brown Soda Bread
Ballymaloe White Soda Bread
Soda bread, a quick bread using baking soda as the primary rising agent, is closely associated in the U.S. with Ireland. Its history and meanings, however, are much more complicated—and tasty—than the sweet loaf with raisins that is usually found around St Patrick’s Day in March. Continue reading
Presented by Kitty Morse
Links to recipes
Civet de Lapin au Riesling – Rabbit Stew with Riesling Wine
Cruchades de Maïs – Fried Cornmeal ‘Coins’
Chocolate Almond Salami
In our speaker’s own words: “I’d never come across another suitcase quite like it. But what was the tattered black leather valise doing there, hidden behind a crocheted comforter on the top shelf of my late mother’s closet? The tarnished brass locking mechanism had already been sprung.” Continue reading
Join Us on Monday, December 12th, 2022 at 7:00 PM (central) via Zoom!
Links to recipes
Lemon Lumpies
Pecan freezer squares
Rose’s Crescents
Her work can certainly be described as “biblical.” And Rose Levy Beranbaum is certainly one of the most sacred figures in all of cookbook publishing. Please join us as Rose delivers a sweet sermon about her latest scripture, The Cookie Bible. Continue reading
Susi Gott Séguret/ Photo by John Warner
Links to Recipes
Susi’s Jack Daniels-Infused Collards
Three Sisters Chowder
When asked which cuisine most typifies America, chefs are bound to tell you it stems from the South. From the luscious belly of our nation, the mountains where sweet corn is grown and the rivers where trout flashes its rainbow colors, all the way down to the Mississippi Delta, the South has a gift for capturing both our hearts and our taste buds. Continue reading
Join Us on Wednesday, August 24th, 2022 at 7:00 PM via Zoom!
Presented by John and Sukey Jamison, owners, Jamison Farm, Latrobe, Pa.
Links to Recipes
Delicious Lamb Shanks
Mushroom Lamb Stroganoff
From Scott Warner, president, Culinary Historians of Chicago: