Almond Cake with Cointreau Butter Sauce
Crispy on the outside, soft and luxurious on the inside. This recipe is from my Poldark cookbook and is one of my favorites.
Fig, Goat Cheese, and Honey Tart
This recipe makes a buttery orange tart with honey and cream layers topped by the recipe's star, figs.
Sweet Potato and Carrot Soup
There is an adage which goes, “from the earth you will get life.” This adage perfectly describes this soup.
Candied Orange Peel
Preserving fruit, like oranges, in palm sugar has been around since antiquity for the purpose of extending its shelf life.
The History of Meat Pies and My Inspired 14th Century Chicken, Bacon, and Fennel Pie
The name "pie" does not even appear until the 14th century and it is believed to be in reference to the Eurasian bird, magpies.
Clarence Birdseye and a Brief History of Frozen Food
While working with the indigenous Inuit, Birdseye noticed that his companions almost immediately froze the fish they caught. When the fish l
Honeycomb Crunch Ice Cream
The icy treat appears in Europe in the thirteenth century and finally makes its way to England by the late seventeenth century.
Steamed Mussels in Ale and Madeira Wine
I used ale as a steaming liquid and Madeira wine as a finishing liquid, two commonly consumed beverages at the time, to create this recipe.
Elderflower Syllabub
For my new cookbook, The Unofficial Poldark Cookbook, I made a solid,panna-cotta like version with another popular flavor of 18th century En
Lucie Dillion. From Lady-in-Waiting to Cider Maker
Born into an aristocratic family in France on February 25, 1770, Lucie a lady-in-waiting to Marie-Antoinette by the time she was 16.
