Recipes by Julianne

Trifles are traditional in England and Scotland as well as Ireland, one of those preparations that undoubtedly came about as a way to use stale leftovers – in this case, cake – but that was so delicious that it soon was being made for its own sake. Various spirits are used to moisten and flavor […]

Corned beef and cabbage may not be traditional Irish fare, but seafood is. Even when potato crops failed, the island nation could depend on the abundance of fish and seafood. Guinness Stout is practically synonymous with Ireland. It’s a classic beverage accompaniment to oysters on the half shell; Guinness and Oyster festivals are popular throughout […]

8-12 oz. smoky, thick-cut bacon, diced 2 lbs. coarsely chopped cabbage 1 c. chopped onion, NOT super-sweet 1 T. cane syrup, molasses, or dark brown sugar 1 c. water 1/2 tsp. freshly ground black pepper, or more or less to taste 1/2 tsp. cayenne, or more or less to taste Salt, if needed In a […]

1 c. extra-virgin olive oil 1 T. anchovy paste 1/2 tsp. crushed red chili flakes, or more or less to taste, optional 6 sun-dried tomatoes, thinly sliced lengthwise 6 cloves garlic, peeled and minced 1 lemon, ends trimmed, thinly sliced crosswise, seeds removed 2 medium or 3 small zucchini, cut diagonally into 1 1/2-inch thick […]

3 to 4 lbs. boneless pork loin, or tied boneless pork butt 2 c. buttermilk One large white onion, thinly sliced or diced 3/4 c. plus 1/2 c. pure maple syrup, divided 2 T. kosher or sea salt One bunch fresh sage leaves or rosemary, thyme, or marjoram Freshly ground pepper 1 tablespoon bacon fat or […]

Pastry for a single crust pie 3 eggs PLUS 1 beaten egg 1 1/2 c. pure maple syrup 1/2 tsp. kosher or sea salt 4 T. melted unsalted butter 2 tsp. cider vinegar 1 c. walnuts Preheat oven to 425°. Roll out pie dough into a roughly 11-inch circle and fit into a 9-inch pie […]

This recipe is wonderful for an intimate dinner deux, but it’s equally appropriate for parties – just cut the cooked sausages into bite-sized pieces. It’s much more sophisticated – and much more delicious – than that tired old party standby of mini-wieners in grape jelly. The Intercourses recipe calls for Italian sausages; I prefer good […]

Much as I love them, I’d never thought of black beans as aphrodisiacal. But as long ago as circa 400 A.D., St. Jerome instructed his nuns to eschew black beans, because he believed black beans would seduce them to break their celibacy vows. Black beans are associated with fertility, a cycle that begins with the […]

The following recipe contains a trifecta of aphrodisiac ingredients: shrimp, honey, and ginger. And if those aren’t enough to get you in the mood, the recipe testers’ testimonial should do the trick. “I’ll remember feeding him the spicy flavored shrimp – his tongue trailing my saucy fingers so slowly that I’m positive time stopped. I’ll […]

Wables was right: the secret to good horseshoe sauce is good cheddar. Use at least sharp cheddar; I prefer extra-sharp. The original specifies Kraft’s Old English Cheddar. Apparently it’s still produced, but I’ve never been able to find it. Do NOT use pre-grated cheese; it’s coated with a substance that keeps the shreds separate, which […]

This lusciously herbaceous-orange marinade comes from the Mexican state of Sinaloa by way of Chicago’s Rick Bayless. 4 lbs. chicken wings, tips removed and reserved for stock, cut into individual sections 1 c. coarsely chopped white onion (NOT super-sweet) 8 cloves garlic, peeled 1 1/2 c. orange juice 1 tsp EACH dried thyme, marjoram and […]

Though this recipe comes from New Orleans chef Emeril Lagasse, it utilizes classic Southeast Asian ingredients. 3 lbs. chicken wings, tips removed, then halved 4 scallions 2 T. roughly chopped garlic 1/4 c. chopped shallots 1/4 c. chopped fresh ginger 1/2 c. roughly chopped lemongrass bottoms 1/4 c. packed light brown sugar 1/3 c. fish […]