RECIPE Apricot, Rose, and Almond Macaron Dessert Recipe.TV Test Kitchen Serves: 8 Author: Chef Keda Black Chef’s Note: The macaron-style base in this dessert is a little like a meringue enriched with powdered almonds and pecans. You could also use hazelnuts, which would work well too. It's easier to make if you have a kitchen...

RECIPE Irish Apricot Whiskey Scones Baking At Ballyknocken with Catherine Fulvio Servings: 12 to 15 Author: Chef Catherine Fulvio Chef’s Note: You’ll need a small scone cutter. Ingredients: • 1 ¼ cups self-rising flour • ¾ stick diced butter • ¼ tsp salt • 1 tsp baking powder • 4 tbsp baker’s sugar • 4...

RECIPE Pavlova Celebrating the Holidays with Lorna Maseko Servings: 12 Author: Chef Lorna Maseko Ingredients: • 6 egg whites • 1 cup caster sugar • 2 ¼ cups cream cheese • ½ lemon, juice • ½ cup powdered sugar • 1 cup strawberries (halves) • 1 cup blueberries • handful fresh mint Instructions: 1. Preheat...

RECIPE Mom's Classic Carrot Cake & Buttercream Icing Paris Bistro Cooking with Edward Delling-Williams Servings: 12 Author: Chef Edward Delling-Williams For the carrot cake: Ingredients: • 2 cups sugar • 1 ½ cups vegetable oil • 6 eggs • 3 cups flour • 1 tbsp baking powder • 1 tbsp baking soda • 5 cups...

RECIPE French Onion Soup Celebrating the Holidays with Lorna Maseko Servings: 6 Author: Chef Lorna Maseko Chef’s Note: If the taste of truffle oil isn’t for you, try substituting olive oil to drizzle over your baguette instead! Ingredients: • 1 tbsp olive oil • 9 medium onions, julienne sliced • 3 tbsp garlic, crushed •...

RECIPE Roasted Butternut Squash with Shallots, Rainbow Chard and Orange A Taste of Ireland: Ballyknocken Cookery School Servings: 6 Author: Chef Catherine Fulvio Ingredients: • 1 small butternut squash • 8 shallots, peeled and halved • 6 garlic cloves, peeled but left whole • 1 orange, halved crossway and juiced • 4 tbsp extra virgin...