Tony and I are definite foodies. One of the things we have enjoyed exploring together are the differences between American food (mainly Southern) and British food (mainly English). On this page I will share some of our favorites and explore the challenges of cooking with unknown/unavailable ingredients.
Peanut Brittle – made with a simple syrup instead of corn syrup, this turned out surprisingly good. I actually liked it better than the corn syrup based. If the sugar recrystallises while you are cooking it, just turn the heat up and let it sit for a moment.
Tony’s Tart Marmalade – this is a grapefruit marmalade with lime juice, Cointreau and some Jack Daniels in it to give it a lovely tart, deep flavor.
