As the thunderstorm turned into a misty drizzle, we devoured dessert – thin slices of rum cake layered with blueberries that had been cooked in orange liqueur and port wine, topped with freshly whipped cream. The blueberries we ate came from the Pearl River Blueberry Farm near Poplarville. Since most summer trips to Wolf River […]
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There’s a lot of fancy food in this world, and then there’s shepherd’s pie, a rustic hodgepodge often made with leftovers, seldom made the same way twice and always satisfying.
If ever there was a melt-in-the-mouth dessert, this is it! Chocolate and caramel tarts are high on the list of the most popular desserts.
After reading Leah Koenig’s Little Book of Jewish Feasts, I learned that the Jewish people, depending on where they’re from, often feast in the tradition of that region. In her wonderful book you’ll find recipes as Persian Jews make them, what Ashkenazi Jews make; recipes as Greek and Syrian Jews celebrate. And of course, there’s Leah’s recipe for the iconic American Jewish celebratory dish—brisket.