Saveur.com - Authentic Recipes, Food, Drinks and Travel

15 results
Narrow Results You've Selected: Fall English/Scottish Fruit Remove all Source Saveur (14) No Recipes (1) Difficulty Easy (9) Medium (6) Course Dessert (10) Main Course (2) Appetizers (1) Condiments and Sauces (1) Soups & Stews (1) Occasion Christmas (3) Cocktail Party (2) Easter (2) Thanksgiving (2) Backyard BBQ (1) Technique Bake (7) Chill (5) Slow Cook (2) Stew (2) Broil (1) Show all... Steam (1) Topic Recipe (15) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Fruit"; var omni_prop8 = "Season:Fall,Cuisine:English/Scottish,Main Ingredient:Fruit"; var omni_pageName="saveur:"+omni_prop12; 10/09/2008 Modern Mincemeat Pie The recipe for this meatless version of the dessert is based on one that appears in Good Tempered Food by Tamasin Day-Lewis. Issue #115 10/09/2008 Traditional Mincemeat Pie This recipe for old-fashioned mincemeat pie, a version of one featured in the classic 1861 volume Mrs. Beeton's Book of Household Management, was updated in Jane Grigson's English Food. Issue #115 12/06/2005 Black Currant Jam Black currants are tart and acidic when eaten raw but pleasantly tangy when cooked. Issue #84 12/10/2007 Christmas Pudding This rich, fruity pudding is a delicious holiday tradition throughout Britain. Issue #80 04/06/2007 Trifle Belle Hélène This recipe appeared with Margo True's article "Trifling Matters" (November 2002), in which it was described as the favorite trifle of Alan Davidson, the late author of The Oxford Companion to Food (Oxford University Press, 1999). Issue #62 10/23/2000 Gooseberry Flummery The earliest flummeries were made with oatmeal, cooked to a smooth and gelatinous consistency. Issue #35 10/23/2000 Gooseberry Fool The fool originated in 17th-century England as a dessert made with stewed fruit and custard instead of cream. Issue #35 10/23/2000 Apple and Rosemary Tarts with Lancashire Cheese The American custom of eating cheese with apple pie inspired this Henry Harris recipe. Issue #34 10/20/2000 Joan Stirling's Cold Curried Apple Soup Chef Simon Hopkinson learned this soup at the Stirlings' Hat and Feather in Knutsford. Issue #34 03/08/2007 Bread and Butter Pudding Served with Clotted Cream and Compote of Apricots From English chef Paul Heathcote comes this lovely pudding with the very British touch of clotted cream. Issue #32 11/03/2000 Roasted Bacon Chop with St. John's Chutney Smoked pork chops may be substituted for bacon chops. Issue #24 11/15/2007 Apple Hat Apple hat, named for its shape when unmolded, is among the especially plentiful and esteemed family of English apple puddings. Issue #15 05/02/2013 Banoffee Pie A crust of crushed digestive biscuits and unsweetened whipped cream keep this banana and toothsome toffee tart from becoming too sweet. Does Not Apply 12/11/2012 Apple and Stilton Welsh Rarebit Bites Piquant Stilton replaces the more traditional cheddar in this bite-sized twist on the classic British dish. Does Not Apply 09/23/2009 Apple Pork Pies These pastries look sweet, but one bite in, you’ll realize there's more than meets the eye: the mini pies are filled with an apple and pork filling. Continue... Does Not Apply Source: No Recipes