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Recipes and Stories

6 January 2018: Fish Fillets Baked with Orange, Ginger, and Sherry

Fish Baked with Orange, Lemon, Ginger, and Sherry and finished with a butter sauce made from the cooking juices

Today is the Feast of the Epiphany, commemorating the visit of the Wise Men to the Christ Child. It marks the end of the twelve days of Christmastide and, since the wise men arrived bearing gifts, is in some traditions the day that presents are exchanged.

Where Christmas day is considered the first of those twelve days, the Eve of Epiphany (January 5) is when “Twelfth Night,” the last hurrah of Christmas, is celebrated, but where the twelve days begin on the day following December 25, the twelfth day is actually feast of the Epiphany.

Since I didn’t grow up in either tradition, we’ve sort of made up our own in our house, and will celebrate our Twelfth Night this evening.  Read More 

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10 December 2011: For the Love of Fruitcake

A True Holiday Classic: homemade fruitcake. Photography by John Carrington, from the revised edition Classical Southern Cooking

It may be hard for the jaded comedians of our day to believe, but there actually was a time when fruitcake was well-loved, and got all the respect it really deserved.

Rich with rare and expensive dried and glacéed fruits and nuts, heady with brandy, sherry, and rare spices, it was, until well into the nineteenth century, the ultimate celebration cake for virtually every occasion, even (and especially) weddings, where its fruit-packed crumb symbolized the hope that the marriage itself would be fruitful.

It was, however, at Christmastide that fruitcakes were prized the most. That was partly because their richness befit the exuberance of the season, and partly because they not only kept well, making them the perfect treat to have on hand for drop-in company, but actually got better with age: by Twelfth Night a properly aged fruitcake was even more moist, aromatic, and delicious than it had been on Christmas Day. Read More 

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