Enjoyed at breakfast in Alsace, this bread is also seen on the dessert table. Baba au Rhum is a derivative, and when baked in a kugelhopf or Bundt pan then soaked in rum syrup, it's a spectacular dessert.
It all began with a recipe involving a calf's foot filling (the less said, the better), but Eccles cakes are now one of Britain's most famous sweet treats.
Probably more famous than the town from which it comes, the Eccles cake began its rise to popularity in the 1790s in what is now part of Greater Manchester, where bakers James Birch and his apprentice-turned-rival William Bradburn battled for supremacy in the apparently fiercely competitive fruitcake market.
These small round patties of flaky pastry with a currant filling are not to be confused with similar-looking Chorley cakes (less sweet) or Banbury cakes (more oval). Today Eccles cakes hold a special place in the nation's heart, which not even their unappetizing nickname -- "dead fly pies" -- can diminish.
This hearty French stew (named after the earthenware pot that it's traditionally cooked in) normally takes hours to prepare. Using canned beans and chicken thighs (instead of the usual duck confit) allows you to get it on the table in just minutes!
This elegant dessert will impress any guest. Assemble it in advance to refrigerate and allow the meringue to soften to a cakelike consistency.
Stagger baking times for each wrapped Brie to ensure a fresh warm one is ready to go when guests devour the first.
Making the ravioli is simplified with purchased Asian dumpling wrappers, but you can opt to make your own pasta dough. You can substitute cooked shrimp for the lobster.
The rib eye is a well-marbled cut of beef, making it one of the richest steaks out there. For the best flavour, it's worth a visit to your local butcher, who's sure to have the best quality available. Sitting down to this meal is a great reason to open that bottle of red you've been saving for a special occasion!
Playful and bright, these tarts come to life as fireflies with the help of lime curd–lit bottoms and almond wings. To carefully remove the tart shells from the pan, cover them tightly with a kitchen towel, invert and tap the edge of the pan on the counter to release the shells. Eat any remaining filling right out of the bowl. It's that good!
Honey and milk give this loaf its subtle sweetness and soft crumb.
