Search for anything!
Found 466 Illustrations
This Christmas liqueur recipe using the Chimajá root, which grows wild in the southwest, was found in Erna Fergusson’s 1934 cookbook “Mexican Cookbook” a New Mexican cookbook.
While Chimajá root can be hard to find in stores the recipe is wide open to other light peppery/cilantro-ish/spicy under-flavor substitutions.
"After two weeks the drink is ready, but it improves steadily with age."
…we made it and it does!
Growing up in Sydney Australia we didn't really have Eggnog at Christmas but for years now I have been saying to my family "lets make eggnog this year!"... and then we forget :o)
Now I have found the recipe to make it (and added my own touch with the illustration of Santa and his crazy little Elves), this year Eggnog is definitely on the menu at our house this Christmas!
Bull Cook and Authentic Historical Recipes and Practices by George and Bertha Herter:
“In the Scottish highlands or Scotland oatmeal has been a staple breakfast food for generations. ”Laird” is the Scotch word for “Lord.” Lairds usually are owners of one or more farms. The Laird’s Breakfast started with Charles McGlagin of the McGlagin people…”