Category: Recipes

Pretty Red Current Meringues

Pretty Red Current Meringues

Old dog new tricks! I have been making meringues for a very long time. When I lived in London I sometimes suspected I was only asked to parties so I would bring mini pavlovas with me. British parties do not normally involve bringing a dish […]

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Edinburgh, castles and shortbread!

Edinburgh, castles and shortbread!

Edinburgh, The Scottish Capital Living in Copenhagen does have it’s advantages.  In the last few months I have been not once, but twice to the city of Edinburgh, Once was for a hen weekend, think bachelorette party, which is not the subject of this post! […]

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Ultimate Chocolate Chip Cookie Recipe

Ultimate Chocolate Chip Cookie Recipe

Welcome Plate of Chocolate Chip Cookies

Alan came in from walking our dog Fraser last Saturday morning and told me he had just been helping our new neighbour carry some belongings in from her car.  He suggested I go and say hi.  It occurred to me that when I lived in Darien I would never go empty-handed to greet a new neighbour. At the very least I would bring a plate of cookies.  I was suddenly horrified to realize that since our arrival (when the lovely Anne-Louise brought me chocolate cake) that three sets of neighbors had moved into our stairwell and I had not brought any of them any form of food.

I decided I had to rectify the situation immediately, and for good measure I would also bake for Anne-Louise and Lisbeth who occasionally look after Fraser when we are away.  In all fairness the weather was rubbish and I could think of no better way of spending the afternoon than making an variety of ‘ultimate chocolate chip cookies’.

Ultimate Chocolate Chip Cookie Recipe

Have you noticed how it seems to be impossible to have a recipe for simple chocolate chip cookies? They must be ‘best ever’, ‘world’s greatest’ or in my case ‘the ultimate recipe’.  I dispatched Alan to go off on his bike and buy chocolate (Trader Joe’s I miss you). It only took him two attempts to get it right, bless. While he was out I searched my folder stuffed with pages from magazines and hand written notes begged from friends but could not find my’ ultimate’ recipe. Disaster!  I must have thrown it out when I moved. What was I thinking?

After consulting various trusted sources I came up with following recipe, as usual a hybrid of a classic recipe with some minor changes.  I only had Demerara sugar so adjusted my sugars as I did not want the molasses taste to overpower the chocolate. If using light brown sugar equal amounts of each type of sugar will work well.

Points to Note

The best chocolate chip cookies are not made with chocolate chips, as they are specially engineered to hold their shape at high temperatures hence do not melt, and they also are not chocolatey enough. The best cookies are made with chunks of chocolate. Use thick chocolate bars, then, with a sharp knife cut, them into chunks. Please Be Careful!

I made two batches, one using milk and one using white chocolate.  Anne Lousie told me later that her daughter refused to eat the white chocolate cookies as she did not believe there was any chocolate in them. Technically she was absolutely correct, as white chocolate is not real chocolate.

The second important thing to remember is that it is important to UNDERBAKE the cookies, as that makes them soft on the inside. I also find that cookies are really best eaten on the day they are baked.  When I had my catering business I would shape the dough then freeze it in bags with enough shaped dough to make a dozen cookies. The dough could be quickly baked straight from the freezer. If you do not think you will eat all the cookies, the recipe gives you around 48, freezing them is a good option.

To roll or scoop?

You may use a small ice-cream scoop to measure out the cookies in which case the mixture is the correct consistency.  If you decide to rolls them into balls you will need to flour for hands and the work surface as the mixture is super sticky

 

Ultimate Chocolate Chip Cookie Recipe

October 24, 2017
: around 48
: Easy

By:

Ingredients
  • 2 sticks butter (8oz/225g) (I use salted butter so omit salt from this recipe, if you use unsalted add a large pinch of salt)
  • 3/4 cup light brown sugar ((smidge over5oz)/150g)
  • 3/4 cup granulated sugar (6oz/170g)
  • 1 tsp vanilla (or use vanilla sugar)
  • 2 large eggs, beaton
  • 21/4 cups plain flour (10 1/4oz/295g, plus another quarter to a third if you are rolling them)
  • 11/8 tsp baking soda
  • 11/4 pounds/560g chocolate, white, milk or dark - I love Trader Joes Belgian Chocolate - cut into small chunks
  • handful of chopped nuts optional
Directions
  • Step 1 Preheat Oven to 350F or 180C and line cookies sheets with parchment paper. Have a cooling tray ready for when the cookies come out of the oven.
  • Step 2 Add the butter and both sugars to a mixing bowl and cream until light and fluffy.
  • Step 3 Gradually add the beaten eggs and the vanilla if using.
  • Step 4 In a separate bowl sift the flour and baking soda.
  • Step 5 Add to the creamed mixture and beat until just incorporated.
  • Step 6 Fold in the chocolate chunks.
  • Step 7 Using a teaspoon take small amounts of the mixture and roll into balls about the size of a golf ball, you may need to add flour to your hands, work surface or the mixture itself if it seems too sticky.
  • Step 8 Place on prepared cookie sheet and flatten slightly, make sure to leave enough room for the cookies to spread.
  • Step 9 You may need to bake them in batches depending on how large your cookie sheets are.
  • Step 10 Cook for between 13-15 mins, until just underdone!
  • Step 11 Once removed from the oven allow them to cool slightly and then remove to a cooling rack.

Postscript

I plated my cookies and went and delivered them saving the last plate for my new neighbors.  I knocked on their door for about five minutes until finally someone answered.  It was the painters.  It seems my new neighbors will not move in for another few weeks.  The painters were very happy with the cookies!

 

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Walnut, Celery and Danish Blue Cheese Quiche with foraged Redcurrents

Walnut, Celery and Danish Blue Cheese Quiche with foraged Redcurrents

Every time I see red currents I have to make this quiche. I have probably only made it a handful of times as red currents were never very easy to find either in Wimbledon or in Darien. Then I moved to Denmark.  I now come […]

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Californian Avocado Toasts

Californian Avocado Toasts

We first travelled from Los Angeles to San Fransisco thirty years ago when we were newly married and still living in London. We drove along the heart stopping Big Sur and visited Hearst Castle on the way.  Little did we think that in the years […]

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Peach and Summer Berry Crostata

Peach and Summer Berry Crostata

I had a sudden need to make a crostata last night. I am pleased to say that it that worked rather well.

A crostata is an unstructured pie, usually with a sweet shortcrust pastry and a seasonal fruit filling. My main motivation in making it was to try and find a new way, in addition to the black current scones, to use my foraged berries from the weekend.  I also added some ripe peaches and strawberries and raspberries that I found lurking in the fridge. You can use many types of filling which would work beautifully in a crostata, rhubarb and strawberry, plums, apples, apricots; really anything you would put in a traditional pie.

One of the things I like about this recipe is that you can really cut down on the amount of sugar you add.  You only need to use a little in the pastry and only as much you want in the filling.  When making a normal shortcrust pastry I use two parts flour to one part butter, I enriched this crust is by increasing the ratio to three parts flour to two parts butter and added two eggs yolks. As a result the pastry is lovely and buttery and very easy to work with. Delicious on it’s own,  the crostata would be even better served with a little whipped cream or creme fraiche.

 

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Brandy Baskets

Brandy Baskets

Brandy Baskets By Carolyn Eddie | June 9, 2017 Alan and I are celebrating our 30th Wedding Anniversary on the 12th of this month, to be honest I am not sure how he has put up with me all this time! I have to share […]

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Absolutely Fabulous Lemon Drizzle Cake with Lemon Curd and Lemon Frosting

Absolutely Fabulous Lemon Drizzle Cake with Lemon Curd and Lemon Frosting

By Carolyn Eddie | April 9, 2017 Its all about the cake, Lemon Drizzle Cake! As many of you know I had my own small, totally amateur, but oh so fun catering company in Darien, Connecticut. This blog started as a way of sharing recipes […]

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The French Open, Paris and Chocolate Mousse

The French Open, Paris and Chocolate Mousse

Post and photographs by Carolyn apart from view from our hotel room which is from Hotel Powers Gallery.

There is something magical about Paris.

Alan and I honeymooned in Paris  in June 1987 and visited often when we lived in London, but it is years since we have been back. One of Alan’s dreams is to watch tennis at all four major tournament, so this year we spent the day at Roland Garros, the venue in Paris for the French Open. Wimbledon has grandeur, insistence on traditions, the fabulous all whites rule and the ever changing hill, currently named Murray Mound. The US is big and noisy and high energy with people moving around, chatting on cell phones and eating hot dogs. Australia is on our to do list. Roland Garros, as you would expect, is ‘charmant’.

 

Roland Garros

Of course everything sounds better in French, even the request to open your bags and be searched. We were greeted by a little musical ensemble playing tradition french melodies and staff wondering around in beautiful couture outfits. The side courts were small and fun and we caught Jamie Murray, brother of Andy, easily winning entry to the next round of the mens doubles.

On one of the main courts we had the pleasure of watching not one but two of the French hopefuls and be part of the friendly crowd shouting out strange French chants of encouragement (allez or ole?)  Both wore green and white which, framed against the gorgeous orange court, gave us the RG colors. Only one of the french players progressed; K Mladenovic won against USA’s S. Murray coming from 5-2 in the third set to win 8-6. (After we came home, she knocked out last year’s winner then lost in the quarter finals.)

By this time, 3pm, we were ready for lunch.  It was possible to buy a single coupe de champagne, but, in true french style, rosé was only available by the bottle!  Whilst we were eating, Nadal, the King of the French Open and newly returned to form, made swift work of his opponent in two sets. We stayed until around six (with no lights, tickets are valid until it becomes too dark to play) and headed off to eat dinner in the city and watch the sparkling lights of the Eiffel Tower from oor balcony.

 

Hotel Powers

Paris is a walking city

We had enough time before our flight home the next day to visit many of the old sights.  Paris is a walking city.  Starting from our hotel we looped past the Champs Elysee, dodging hoards of Chinese selfie stick wielding tourists. and headed for  a close up view of that ‘temporary structure’, the Eiffel Tower. We then meandered along the water past Les Invalides and onto the Louvre, the most visited art gallery in the world.  I really had forgotten how impressive and grand Paris architecture is close up; no wonder half of Copenhagen is built in a late french renaissance style!

 

On our wanderings we passed statues of both Julius Caesar and George Washington, a smaller version of the Statue of Liberty, and the Luxor Obelisk, kin to the Cleopatra’s Needles in New York and London, highlighting Paris’s credentials as both ancient, influential and well connected.  Like London, Paris is built around its main waterway, the Seine, perhaps that is why it also one of my favorite cities. We continued walking, and, at every street corner were greeted, by oh so typical, french vignettes.  When we arrived at St Germaine du Pres, it was as exciting as when we based our honeymoon there thirty years ago.

 

Favourite Menu

We had a little favorite brasserie in St Germaine du Pres, which we returned to over the years, although now I have no memory of where to find it.  Thirty years ago traveling to Paris from the North East of Scotland was exotic. Eating out in foreign restaurants was a real treat. We were not too adventurous and always had the paté with cornichons and steak frites with béarnaise. For dessert we helped ourselves from the large bowl of chocolate mousse.  Now chocolate mousse might be one of the easiest desserts to make, especially here in Copenhagen where they sell pasteurized eggs already divided.  As the eggs in this recipe are not cooked please be mindful of who you serve it to if using regular eggs.  (In Darien Shoprite offers them).

 

 

Chocolate Mousse

July 20, 2017
: 4 servings

By:

Ingredients
  • 4 eggs, divided (pasteurized is best
  • 8oz chocolate, at Christmas I love using Terry's Chocolate oranges
  • Heavy/double cream to finish
  • Grated chocolate or Cadbury's buttons
Directions
  • Step 1 Melt chocolate in a bowl set over a pan of barely simmering water.
  • Step 2 Once melted, allow to cool slightly then add egg yolks.
  • Step 3 In a large bowl whisk egg whites until stiff.
  • Step 4 Fold egg whites into the cooled chocolate mixture.
  • Step 5 Transfer mousse to serving dishes and leave to set in the fridge.
  • Step 6 Decorate with whipped cream and chocolate buttons
Chocolate Mousse

 

 

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Oregon Girl Around the World
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Salad Niçoise with Roasted Salmon

Salad Niçoise with Roasted Salmon

Salad Niçoise – Classic French Dish Salad Niçoise is a classic French dish. I switch it up slightly and use fresh roasted salmon instead of the traditional tinned tuna. With a lemon dressing, the combination of salmon, baby new potatoes, French green beans and locally […]

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Fabulous Fish Pie

Fabulous Fish Pie

For Christmas I treated myself to an Emma Bridgewater Fish Pie dish.  So recently for dinner we had Fish Pie followed by Apple and Blackberry Crumble.   The menu was inspired by watching Downton Abbey, and in particular Mrs Hughes attempts to please her new husband. […]

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Fruit and Greek Yogurt Brûlée

Fruit and Greek Yogurt Brûlée

My gorgeous friend Karen used to serve this wonderful dessert when we lived in Wimbledon.  For some reason I had completely forgotten about it until I was trying to think of something quick and healthy that my daughter Kat, the health conscious rower, would eat. A dessert which was slightly more exciting  than a plain fruit salad.   It really is almost like a parfait you would serve for breakfast but somehow bruleeing (is that a real word?) a little brown sugar over the top of some greek yogurt elevates this simple dish into something quite delicious.  I had some mascarpone, leftover from making tiramisu, so mixed that with my greek yogurt; creme fraiche would be fine too.  Actually now I think about it I suspect the reason I have not made this dessert in years is that when we first came here greek yogurt was impossible to find; a situation which has now, thank goodness, been remedied.

The little glass dish is from Chobani. It is so, cute so obviously the greek yogurt comes from them too!

 

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Linzer Cookies

Linzer Cookies

Linzer Cookies There is something about cutting a little heart (or star at Christmas time) out of the center of the Linzer cookie dough which elevates these rather regular cookies, or biscuits as we say in the U.K., into something very special. I sometimes make […]

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Pesto, Goat Cheese and Tomato Hearts

Pesto, Goat Cheese and Tomato Hearts

I love these little heart shaped tarts. I make them as an Amuse Bouche for for my Afternoon Teas at the Darien Community Association ( DCA). They are a perfect size and super cute, a fancy vol-au-vent, that retro party favorite. I have just made a video […]

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Flatbreads or Pizzas to please everyone!

Flatbreads or Pizzas to please everyone!

One pizza, so many choices

I love the flatbreads and pizza bases you can buy because a) everyone gets to choose their own topping and b) by calling it artisanal you can convince yourself  that it is both healthy and lower in calories than a regular pizza.  Also I can never quite choose what I want so this way I can have a little bit of everything. This works really well for serving at a children’s party as they can choose which toppings they want and make the pizza themselves.  Do not be limited by my suggestions!  As you can see in the picture I did not have the lovely green basil or arugula to finish the pizzas, they really do add to the taste and are worth adding.

I love a crisp salad with my pizza. For this  I would just have some green, maybe some cherry tomatoes and a lovely lemony dressing.  For the dressing use the ratio of two parts fresh lemon juice, 5 parts olive oil and add a little salt, pepper and some mustard powder or dijon if you have it.

FullSizeRender

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Anti Pasto Platter

Anti Pasto Platter

This is a great way of serving vegetables as part of a buffet, straddling the starter and main course beautifully, and works perfectly at room temperature.  I have read that the zucchini and eggplant (courgettes and aubergines to those of you in the UK) should […]

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A Very Special Lunch Menu

A Very Special Lunch Menu

Fillet of Beef with Horseradish and Mustard Creme Fraiche Herbed Roasted Salmon Pesto Orzo with Roasted Vegetables Fall Quinoa Baby Roasted Potatoes Green Salad with Oranges, Cranberry Goat Cheese and Honey Almonds Green Salad with Gorgonzola, Pears and Pomegranate Seeds

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Sausagemeat and Bacon Roll

Sausagemeat and Bacon Roll

Now I know that there is stuffing and dressing but I am offering you something completely different- a LARGE BACON WRAPPED SAUAGE ROLL .  I love this dish as you can make it ahead, simply reheat it on the day and then slice it so it looks pretty as opposed to a mass of stuffing/dressing on a plate.  Obviously you can play with the filling but the general idea of cranberries in sausage meat wrapped in bacon is a winner.

 

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Ginger and Howard’s Fabulous Fillet with Horseradish and Mustard Creme Fraiche

Ginger and Howard’s Fabulous Fillet with Horseradish and Mustard Creme Fraiche

“The only time to eat diet food is while you’re waiting for the steak to cook.” -Julia Child A beautifully cooked fillet is a thing of beauty, but they are so expensive that I find cooking them extremely stressful. My dear friends Ginger and Howard […]

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Baby Roasted Potatoes

Baby Roasted Potatoes

If you look closely at the photograph of the green salad, just to the left is a bowl of beautifully roasted potatoes.  Have I mention my potato obsession? I have not met any  meal which cannot be improved by the addition of potatoes.  I find […]

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Roasted Brussel Sprouts, Cranberries and Pecans

Roasted Brussel Sprouts, Cranberries and Pecans

So who would have thought that the humble sprout would become so ‘popular’ ( you have to toss your hair and think ‘Wicked’ as you say this).  Soggy sprouts are banished forever as their new, sexier, roasted cousins hit the scene.  Add the cranberries and pecans and you a have new fantastic side for Thanksgiving and Christmas, as if there were not enough family favourites, green with envy (another Wicked reference), jostling for attention already.

IBrussel sprouts with cranberries and pecans

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Super Easy Keylime Pie with Ginger Nut Cookie Base

Super Easy Keylime Pie with Ginger Nut Cookie Base

I always feel like a bit of a fraud when everyone says how much they like my key lime pie, because it is so easy. I mix up the base, but generally use a cheesecake base of either digestive biscuits or graham crackers.  I tend […]

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Cheesy Corn Grits

Cheesy Corn Grits

These Grits appeared as part of the ‘New Orleans and the South’ Art Lecture Lunch.  I think of all the dishes offered that day, this was the most loved.  It was prepared by my fabulous friend Ginger, who reckoned it could be much improved by […]

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Texas Coleslaw

Texas Coleslaw

This new coleslaw was served as part of the New Orleans and the South American Art Lecture lunch.  It is a slightly punchier version of the traditional coleslaw with spices and herbs which give it a little kick.  It pairs very well with pulled pork or barbecued spare ribs.

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Pumpkin Bread Pudding with Caramel Sauce and Pumpkin Spiced Pumpkin Seeds

Pumpkin Bread Pudding with Caramel Sauce and Pumpkin Spiced Pumpkin Seeds

Pumpkin Galore! It is all about pumpkins at Trader Joe’s at this time of the year. The store tries to outdo itself by adding more pumpkin flavored items to its shelves, everything from pumpkin beer to pumpkin salsa.  Not a big pumpkin fan myself. Growing […]

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Green Beans with Roasted Corn and Manchego

Green Beans with Roasted Corn and Manchego

Perfect Summer Salad This salad takes fresh summer ingredients, sweetcorn and green beans, and balances all that healthy goodness with a large amount of finely grated cheese! Delicious! You can cook both the beans and sweetcorn in advance and just finish the corn at the […]

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Meatloaf

Meatloaf

I wanted to make a meatloaf for the Art Lecture lunches as part of the Mid West theme and this is my go to recipe.  I am sure this meatloaf is great hot but for some reason I have only ever served it at room temperature. Normally I would add coleslaw or a salad and some roast potatoes.  However for this lunch I put it with mashed potatoes, (have I mentioned my potato obsession?)  and Raisin Chutney.

 

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Things we Love

Things we Love

Goldenberry In New Canaan, purveyors of wonderful British foods and products. Also they are very friendly. Shoprite! I found out that Shoprite is the only place that sells fresh pasteurised eggs in the neighborhood.  But while I was there I also found so many unusual […]

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Roasted Sweet Peppers

Roasted Sweet Peppers

This is based on the fabulous Delia Smith recipe from her ‘Summer’ cookbook.  I love using the baby peppers and filling them with the mini multicolored heirloom tomatoes when they are in season.  The anchovies are not essential, and I sometimes miss a few peppers […]

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Julie’s Salad Dressing with Herbs

Julie’s Salad Dressing with Herbs

My friend Julie wowed us at one of my daughters rowing regattas with this fantastic salad dressing.  We were all gathered around the jar of dressing trying to guess the ingredients from the look and smell.  For me the tarragon was the most distinctive, whilst other guessed parsley and basil.  It seems we were all correct.   Julie had just returned from a short trip to Paris, and whilst there had taken a cooking class. Seems those Parisians know a thing or two about salads.

herb salad dressing

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