Pork and cabbage is a classic combination, and so is pork and apples. When all three ingredients come together, get ready for a hearty meal that is made for autumn. This is the perfect supper to follow an afternoon of apple picking.
This recipe is for the French Meringue Macarons batter, as required by the l’Amour Macaron Gâteau recipe.
This is the perfect meal for entertaining, as it can be made ahead. Reheat baked ham and serve along with cheddar biscuits later in the night when your guests are ready for a little filler. The "jammy" baked beans are deliciously old-fashioned and so great for a buffet. You can use the same preserve for both the ham and beans, or you can mix it up and get crazy with your combos - your choice!
As you may have guessed from the recipe title, this was inspired by my fun and wild adventures in Cabo San Lucas, Mexico! I’ve only been there once but it was fantastic. If we ever meet, be sure to ask me about my Chad Kruger (yes, from Nickelback) and Jell-O shot story. In this dish, I chose to use sustainably sourced U.S. wild shrimp from the Gulf of Mexico, because their taste takes me back to the beautiful beaches, hot sun, and fresh flavors of Mexico. Grab a margarita and you’ll be all set.
At Violet the scones come out of the oven around two in the afternoon. Much as I would love to make more cakes with fresh cream, we don’t have the capacity for this in the shop or in our fridges. But since we love the thick, rich cream that we get from Somerset, and because we make so many delicious quick jams for filling cakes and serving with toast, we simply had to make some scones to go with them. My scones are a bit like an American shortcake—that is to say they are made with a lot of butter and no eggs. To make them extra-rich we put cream in the dough. Everything, once assembled, becomes better than the sum of its parts. I think these scones work best with a tart berry or currant jam.