Notes about Recipes in this book

• Port and cranberry sauce

  • apattin on January 13, 2022

    Perfect balance of sweet and hot. Even with canned beff stock

• Creamy crab and artichoke dip

  • Agaillard on November 26, 2019

    I made this this week-end. It was nice and comforting without being extraordinary... I discovered and fell in love with this dish when I was staying in Maryland, it was my staple at Clyde's next to where I was living (and apparently they still serve it!). I was trying to reproduce it, my first attempt. I wasn't wowed. I think it might be because I should have used fresh or frozen artichoke hearts, instead of oil canned ones, which is what I had. I used 200g of crab meat mixed 3/4 white, 1/4 brown, and followed the rest of the proportions almost exactly.

• Overnight gingerbread steel-cut oatmeal

  • rionafaith on October 13, 2019

    This was not actually as sweet or decadent as I thought it would be despite all the sugar. I think it may be because I bought "Wholesome" brand molasses from Whole Foods, which might be a little less sweet than other molasses I've bought before? If I make this again I might try a different brand. For now, this is still pretty well-flavored, though I may sprinkle a little more brown sugar over my next serving to balance out the spices. I used sweetened dried cranberries instead of raisins and I didn't have any cream to pour over the top.