Syllabub

 Yields: 6 servings

 Ingredients
• 1/4 cup mango jam
• 1/4 white rum
• 1 1/4 cup heavy cream
• 6 tbsp. Icing sugar
• Fresh grated nutmeg


Directions
Mix the mango jam and rum together until smooth.

Whip the whipped cream until it forms soft peaks, then add the sugar and whip again.

Fold the mango rum mixture gently into the whipped cream.

Fill wine glasses and grate some nutmeg on top.

Chill until ready to serve.

Serve cookies.

Crab and Turbot Stew

2 lg. onions, finely chopped
2 tbsp. olive or salad oil
3/4 c. catsup
2 1/4 c. chicken broth (I use unsalted or low-salt)
1 (6 1/2 oz.) can crab meat or equivalent fresh cooked crab
1 inch piece cinnamon stick
1/2 tsp. thyme leaves
1 tbsp. Worcestershire sauce
3 or 4 thin lemon slices
2 lbs. turbot filet (thawed)
(Other very firm whitefish will do)
Lemon wedges & salt, if desired

In 4 quart size kettle cook onion in oil until soft, stirring constantly. Add catsup, broth, cinnamon, thyme, Worcestershire and lemon slices and bring to a boil. Add turbot (cut in bite-sized chunks) and crab meat, cover, and simmer for 15 minutes. Remove and discard lemon slices and cinnamon. Serve in bowls. Garnish with lemon wedges. A green salad and hot French bread accompanying the stew make a hearty and satisfying meal.

 

 

 

 

 

Sweet Potato Pudding

•  2 lbs sweet potatoes boiled and mashed
• 1 small cup sugar
• dash salt
• 2 tbspns butter
• 1 tbspn cinnamon
• 1 egg
• 1 tspn lime juice
• grated rind of lime or lemon
• 1 tsp allspice

Beat all ingredients into hot mashed potatoes and bake in a well greased tin. It was an old custom to serve this with 'cedar berry beer' on November 5th, Guy Fawkes Day.