It’s not often that I share with you a recipe with such an interesting background as Country Captain, a dish steeped in the lore of the Low Country of South Carolina and Georgia. It’s found in every Southeastern Junior League cookbook but its origins go back considerably further than the League. Its earliest known version is found in a cookbook published in Philadelphia in 1857. But it owes a sizeable debt to two American cooking pioneers and an American Southern Cooking legend herself, Edna Lewis.
Far Breton - Far Breton is a classic French dessert, a rich, dense custard with dried fruit imbibed with Armagnac, brandy or rum.
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