La Frigousse du Grand Ordre (Poultry Stew)

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Name: Méryem Puill-Châtillon
Class Year: 1980
Country of Residence: France

Why is this recipe great? What’s its backstory? 

This frigousse is a very old recipe from the Middle Ages, in Britanny, France. The Grand Ordre de la Frimousse is a sort of guild which promotes the culture and the local cuisine.  Forgotten for ages, this dish has been recently renewed by the guild during the XXe century. 

Frigousse is a sort of stew, a fricassee of poultry.  This name is in fact unknowed by most people in France !

It’s a wonderful recipe, so tasty, and it’s great when you have a whole bunch of people for dinner !

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Boozy Creamy Hot Chocolate

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Name: Debra Marmor
Class Year: 1980
Country of Residence: United Kingdom

Why is this recipe great? What’s its backstory? 

Hot chocolate, whipped cream, booze…what’s not to like? We live within a 10-minute walk of the Tower of London. We were part of the army of volunteers who planted ceramic poppies in the moat of the Tower commemorating the centenary of the outbreak of World War I in 2014. We returned as volunteers to help with the installation and performance of the field of flames commemorating the end of that War in 2018. So when this recipe appeared in a Historic Royal Palaces email, I knew it was a keeper. Only wish it was on hand any of the nights we were in the moat!
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Pecan Pie Truffles

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Name: Debra Marmor
Class Year: 1980
Country of Residence: United Kingdom

Why is this recipe great? What’s its backstory? 

Even at a young age, my mother brought my older sister and I into the kitchen to help prepare dinner parties. My sister usually got to bake, while I was assigned responsibility for ‘decorating’ canapés (read: dust the devilled eggs with paprika). Ever since I’ve enjoyed making ‘the fiddly bits’, as my husband refers to them, having all canapé ‘dinner’ parties for up to 30 people. Ok, that’s a lot of work – at least 20 different canapés, 20+ pieces each. But it is well worth watching our guests admire the display and circling the table, piecing their way along as they chat with others, comparing and contrasting flavors. A great conversation starter if guests don’t know each other. Anyway, this recipe is one of my favorite ‘go to’ for dessert canapés (on a separate table, of course), and has become a regular at this time of year. It isn’t overly fiddly, but the Bourbon is essential.
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Orange Butter Cookies

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Name: Debra Marmor
Class Year: 1980
Country of Residence: United Kingdom

Why is this recipe great? What’s its backstory? 

I originally made this recipe to bring along to a house party in the Lakes District to celebrate a dear friend’s 60th birthday. They were so well received, they have become a holiday staple, taking them along to other friends’ family Boxing Day open house or one of the many different types of cookies I make just for us at home during Advent. They make for a refreshing change from the incessant chocolate!
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Chocolate Chip Cookies – 3 Variations on a Theme

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Name: Debra Marmor
Class Year: 1980
Country of Residence: United Kingdom

Why is this recipe great? What’s its backstory? 

My husband loves chocolate and is a snack-a-holic, particularly for sweet stuff. But he’s not a great fan of nuts, except in exceptional circumstances. So the traditional Toll House Chocolate Chip cookie, which I prefer to make with pecans, has less appeal for him. Hence, I’m forever on the look-out for chocolate chip cookie recipes and these three have received 5 stars from my sweetheart.
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Apple Roses

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Name: Debra Marmor
Class Year: 1980
Country of Residence: United Kingdom

Why is this recipe great? What’s its backstory? 

I was first attracted to this recipe by the photo. It just looks so pretty. I’ll admit I haven’t quite mastered this one, perhaps because I’m using the wrong pastry (don’t have access to Pepperidge Farm puff pastry) or because I was trying to make them in mini-form. However, if you can get the pastry to do its thing (puff) and fully cook without burning the apples, they are impressive: gorgeous as well as tasty.
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Carrot/Parsnip Puree

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Name: Jane Zimmy
Class Year: 1974
Country of Residence: USA

Why is this recipe great? What’s its backstory? 

It was developed with my best friend, Jeffrey, and every time I make it I think of him. Over the years I’ve adapted it (less butter and no cream) so that almost anyone can eat it and it’s the most requested vegetable at our Thanksgiving table.
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