It’s Her World. You Just Live In It.
Susan Fox’s Kitchen
I am a culinary historian, and as such I have access to centuries of knowledge on cooking, baking, and brewing. Here are my favorite recipes.
The Best Sugar Cookie You Ever Ate (Or Snitched)
These spread out while baking. Don’t use a shaped cutter. But they taste so good, nobody cares.
Historical Documentation: Syrups by Ingredient
A collection of syrup recipes dating back hundreds of years
Mincemeat
Classic recipe, with actual minced meat. I made this for THE SECRET LIFE OF... CHRISTMAS b-roll, just my happy hands with various holiday treats. Usually, I make this and put it in a two-gallon bucket to mellow around early November, for maximum mellowing by...
Thanksgiving 2021
Recipes from my files, that I plan to make this year. And one that I don't quite have time to do, but may prove entertaining anyway. Cranberry Orange Sauce for Thanksgivukkah Well, the calendars do not quite line up with the first night of Hanukkah on Thanksgiving...
GREEN PYES
Take an unbaked pie crust of your choice. Put it on a cookie sheet because it will inevitably spill, burn and meld to the bottom of your oven. Place therein, in this order: Julienned fresh herbs of your choice - I like sage One medium onion, chopped...
GLOBULAR CLUSTERS
From Anne Craig, who says: Globular Clusters were in my Astronomy textbook when I was back at Fullerton College back in the 80s. Can't remember the name of the book or who the author was, but he did say it was made by one of his students (Jenny -- I do remember that...
CORNISH PASTIES
As Seen On TV! Season 1 Episode 11 "The Secret Life Of... Pies" on Food Network, 2003. Host Jim O'Connor had a fun-loving persona on the show, but was quite serious about reading my write-up before the camera rolled, and asked the good questions. This is not low...
ENGLISH RATATOUILLE
from FOOD MAGIC by Jocasta Innes "This has become such a glory and standby of our family cooking that aggrieved members say: "What, no rat?" if they come for a weekend and find it missing. A ratatouille is basically just a mixture of vegetables all cooked together; ...
DWARF BREAD
The hard loaf of Dwarven folk in the books by Sir Terry Pratchett were notoriously sturdy. This version is quite edible though. Adapted from “Nevarsin Monastery Bread” from the Darkover Cookbook, recipe credited to Jon de Cles. Minor tweaks by Susan Fox. Into one cup...
Salmon Ramekins
My father was not one to accept conventions meekly, including the one where you don’t combine fish and cheese.
