Ann M Evans
Author, Writer, Illustrator
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A Thanksgiving to Remember
Aioli – French Garlic Mayonnaise
Applesauce – Homemade and Canned
Apricots: Canning Raw Pack
Brussels Sprouts with Pancetta and Chestnuts
Candied Kumquats
Candied Kumquats in Syrup over Almond Pound Cake
Candied Viola’s and Violets
Cherry Claufoutis
Cherry Ginger Chutney
Collard Greens
Cornbread
Crab Canapés
Cranberry Shrub with Buddha Hand Citron and Ginger
Elderflower Cordial
Fig Jam
Homemade Ketchup
How to Cure Olives
Lemon Curd
Marmalade with Three Kinds of Citrus
Meyer Lemon Cake
Mint Infused Simple Syrup and Fresh Lemonade
Old-Fashioned Custard Pie
Old-Fashioned Pumpkin Pie Filling
Olde English Piccalilli
Olde English Picccalilli
Olives Seasoned with Orange and Lemon
Pickled Cherries
Pickled Red Onions
Poached Quince with Lemon
Pork with Tomatillo Sauce – Lomo de Puerco en Salsa Verde
Preserved Lemons – Eureka (sour)
Preserved Lemons – Meyer (thin skinned)
Quince Chutney
Quince Digestif
Salmon Chowder
Salmon Mousse
Salmon Mousse
Sunken Chocolate Cakes with Ice Cream
Sweet Potato Pie
Tamales – Instructions for Filling
Tamales – Pork Rojos Filling
Tamales – Vegetarian
Thanksgiving
Tomato Chutney
Tomato Galette
Traditional Mincemeat with Suet, Candied Orange and Lemon Peel
Walnuts Roasted with Rosemary
Restaurant Suggestions by City
Washington, D.C.
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The Flavors of Lunar New Year
Posted on
February 14, 2018
by
annmevans
The flavors of Lunar New Year