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Lady Genevieve

Lady Genevieve

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  • 1 Ounce amaretto
  • 1 dash bitters
  • 1/2 Ounce simple syrup
  • 1/2 Ounce cognac
  • 2 Ounces sparkling wine
  • Lemon twist, for garnish


Combine first 4 ingredients. Shake, strain. Top with sparkling wine and lemon twist.

Nutritional Facts


Calories Per Serving206



Vitamin K0.2µg0.3%


Folate (food)0.6µgN/A

Folate equivalent (total)0.6µg0.1%



Niacin (B3)0.1mg0.6%




Sugars, added10gN/A


Have a question about the nutrition data? Let us know.


This Week on the Show

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Rachael's dishing up an all-new mac and cheese for spring: Mac 'n Cheese with Dill, Chives + Mustard Breadcrumbs. Yes, please! Then, Kristen Kish of "Top Chef" is making broccoli bites inspired by the flavors of broccoli cheddar soup. Plus, meet a man using barbecue to spread love and hope in his community.

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We're going inside the homes of the pros today! Chef Sara Moulton gives us a tour of her NYC kitchen and beauty expert Mally Roncal reveals what's in her vanity. Plus, The Cousins, Anthony Carrino and John Colaneri, show us the tools they keep in their garage &mdash and more. For dinner, Rachael's serving up Stuffed Shells two ways.

Smoky pork, asparagus and spring onion skewers

Pork fillet cooks quickly, so it’s ideal paired with asparagus, which takes no time to char to perfection. You will need six long metal skewers for this – by threading the meat and vegetables on to a double skewer, you’ll keep everything secure and make turning easy.

Prep 30 min
Mainate 1 hr+
Cook 10 min
Serves 4

500g pork fillet (tenderloin)
1 garlic clove
, peeled and finely chopped
1–2 tsp smoked paprika, to taste
3 tbsp olive oil
1 tbsp sherry vinegar
asparagus, trimmed and sliced into thirds
1 bunch spring onions, trimmed and sliced into thirds
Sea salt and freshly ground black pepper
A little flat-leaf parsley, chopped, to garnish

Trim away any fat and membrane from the pork, then cut the fillet across the grain into 5mm-thick slices, dropping them into a bowl as you go. Add the garlic, paprika, oil and vinegar, then season and stir well. Cover and refrigerate for one to two hours, then stir in the asparagus and spring onions until coated in the seasoned oil.

Take a skewer and thread alternate pieces of pork, asparagus and spring onion on to it. Once the skewer is full, carefully thread a second skewer back through from the other end, so you end up with two skewers through the meat and vegetables, one down each side. Repeat with the remaining meat and vegetables, to make three double skewers.

Fire up the barbecue ready for direct cooking. Lay the skewers directly on to the grill over the fire and cook for 10 minutes, turning and rotating once or twice, so they cook evenly. Season and sprinkle with parsley before serving.

Lady Genevieve - Recipes

March 25 marks the Solemnity of the Annunciation of Our Lord, another of our highest feast days, a Solemnity, right in the middle of Lent. We bring to mind the Incarnation, the exact moment when the WORD became Flesh. How beautiful the message of our Faith that we revere God in Mary's womb at the moment of conception.

The main food associated with this feast is waffles. Just like pancakes or doughnuts, waffles (or wafers or gaufres) are usual feast day fare. This is Våffeldagen or Waffle Day in Sweden. One website said the name Vaffla, meaning waffle, originated from Var Fru, Our Lady, and that in time the two words became slurred and corrupted, first into Vaffer, then to Vaffla. The waffles are served with whipped cream and lingonberries (or cloudberries). You probably have some lingonberry preserves left over from St. Lucy's feast.

In our house I'm serving those special frozen waffles that are safe for my son's allergies, and put a good dose of safe whipped cream. But for those that can make them, Evelyn's Vitz's Swedish Waffles recipe from A Continual Feast would be perfect:

Here are Swedish waffles for the Annunciation. Light and crisp, these make excellent dessert waffles. They are traditionally eaten with whipped cream and cloudberry preserves. Cloudberries are first cousins to our raspberries.

1 3/4 cups heavy cream, well-chilled
1 1/3 cups flour
1-2 tablespoons sugar
Pinch of salt
1/2 cup cold water
3 tablespoons melted sweet butter

Whip the cream until stiff.
Mix the flour, sugar, and salt in a bowl. Stir in the water to make a smooth batter. Fold the whipped cream into the batter. Stir in the melted butter.
Heat the waffle iron. (If it is well seasoned, it will not need to be greased.) Fill the grid surface about two-thirds full of batter. Bake until golden brown.
Place on a rack to keep crisp while you make the rest of the waffles.
Yield: about 8 waffles

Another interesting food tradition is found in Britain, the Tichborne Dole, which is a form of charity or dole started by Lady Tichborne and given every Lady Day.

Seeds plays a large role on this feast. Father Weiser's The Holyday Book explains the connection:

Thinking of the "seed" planted in Mary, a seed cake is also another traditional food. Marian Devotions in the Domestic Church shares a good recipe for a seed cake, with a variety of options for the seeds.

Another approach is presenting foods is the theme of wreath or circle forms. A Cook's Blessing by Demetria Taylor (1965) points out how this feast is one that falls in the Temporal (Time) Cycle, not Sanctoral (saints). Traditionally this feast was pivotal, marking the beginning of the year, occurring nine months before the Solemnity of Christmas. Father Weiser elaborates on how important marking the time:

It was an ancient custom of the papal Curia (executive office) to start the year on March 25 in all their communications and documents, thus calling it the "Year of the Incarnation." This practice was also adopted by most civil governments for the legal dating of documents. In fact, the Feast of the Annunciation, called "Lady Day," marked the beginning of the legal year in England even after the Reformation, up to 1752. Recalling the year as a circle of days, reminders of eternity, the cycle of the Year of Our Lord, serve foods in the shape of wreaths or rings or circles. Wreath cookies, Angel Food Cake (double duty, reminding us of the Angel Gabriel), doughnuts with a hole, cakes baked in tube or Bundt pans, Coffee Rings would all be appropriate to serve today. Last Annunciation, Michele posted a Annunciation Pineapple Upside Down Cake with this same theme.

With the tradition of seed cakes and the circular form, I thought this recipe from The Year and Our Children by Mary Reed Newland would be perfect:

We like to bake this Poppy Seed Cake for Easter because it reminds us of the whole lesson of Lent, the seed thrust into the ground to die, that it might live. The circle of the cake, baked in the tube pan, is like the circle of eternity — and that is the point of death to self: to live forever.

You may sift powdered sugar over it, or ice it with a thin confectioner's sugar icing, or serve it plain. It is nice plain, rather like a pound cake.

3/4 cup poppy seeds
3/4 cup milk
3/4 cup shortening (or butter or coconut oil)
1-1/4 cup sugar
3 eggs
1/2 teaspoon salt
2 cups sifted flour
2 teaspoons baking powder
1 teaspoon vanilla

Soak the poppy seeds in milk 5 to 6 hours. Cream shortening and sugar. Add 1 egg yolk at a time and beat well after each addition. Add vanilla, milk with poppy seeds, then flour sifted together with baking powder and salt. Mix well. Add egg whites beaten stiffly. Bake at 375° about 30 to 40 minutes in 9" tube pan.

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How I've lived on the road for more than 1.5 years and never camped at a Walmart.

In September of 2015, with no road life experience other than weekend camping trips, I packed up my newly purchased 1985 Toyota Bandit Camper and left my native born home state of Florida for a cross country road trip with no end date in the foreseeable future. My first night on the road, I camped at a Savannah area RV park, to get my road feet dirty, and since that night, the Willie Rose, save for the occasional RV park day use for shower and/or wifi, has not parked at an RV park or even a Walmart in over one and a half years on the road.

That's not to say there hasn't been some really crappy (both figuratively & literally) camp spots & urban camping in parking lots in my life but there never being a night spent in a Walmart parking lot is one of my minuscule claims to even more minuscule fame and I'm keeping it!

Debatable Brewers' Recipes: Dandelion Ale

My lady wife, her Excellency Genevieve, was struck by the horticultural bug this past spring, and decided that our (extremely) small front yard needed to turn into a bed of flowers. This involved removing all the grass, and quite a number of bright yellow flowering dandelions.

I thought to myself, "Dandelions? Weren't they used in ale?" It was the night of our monthly guild meeting, so I asked her if she could throw the healthy looking dandelions into a separate bag. We took these in, and carefully separated out the best looking heads (flowers) from the rest, and proceeded to brew.


  • 5 1/2 lbs, Pale Malt (American)
  • 1 lb, Crystal Malt (English 64 deg. L)
  • 1 lb, Crystal Malt (English 20 deg. L)
  • 4 ozs, Flaked Wheat
  • 1 oz, Chocolate Malt
  • 1/2 tsp, Epsom salts
  • 28 Dandelion heads
  • 1/2 oz, Kent Golding hops
  • 1 pkt, "Nottingham" (Danstar-brand) yeast

Mash for 1 1/2 hour. Toward the end of the mash, start 4 1/2 gallons of water boiling.

Recirculate until (fairly) clear, and collect runnings, sparging with the 4 1/2 gallons of water. You should collect about 5 1/2 gallons of liquor.

Start the yeast packet according to its directions. Boil the wart for about an hour, adding the hops and dandelions for the last 20 mins.

Cool, strain, add cold water if needed (we boiled ours down a bit much, to 4 gallons, and really wanted to end up with 5). Aerate and pitch the yeast.

Our batch had a starting specific gravity of 1.044, and a final gravity of 1.014, for 4% alcohol by volume. It is nice and quite refreshing, with a faint flowery taste. Next time, I'm going to use some of the leaves as well.

Rich tapestry

In late-15th century Paris, a parvenu nobleman commissions a set of tapestries to impress the smirking snobs at court. Jean le Viste rather fancies a blood-stained Battle of Nancy, with his newly acquired coat of arms plastered (downright mendaciously) across the shields and standards of the victors. His blue-blooded wife, Geneviève, on the other hand, prefers gentle unicorns and maidens. That suits the tapestries' designer - Nicholas des Innocents, talented artist and handsome slut - down to the ground. He also loves the ladies, and in the myth of the unicorn he sees not white untainted innocence but the chase and the embrace by lascivious virgins of its rampant horn.

By accident or design, Nicholas's sexual fantasies leak into his designs - here is le Viste's wild daughter, Claude, and here Aliénor, the sweet blind daughter of the Brussels weaver there is the weaver's ambitious wife, Christine, and there - most cheekily - the saintly Geneviève herself.

But it is not just Nicholas's reckless dreams that stitch themselves among the warp and weft. Cartoonists, weavers, dyers, financiers, even those who trim the hem, all add a dash of their own desires to the mix. Thus when the set of tapestries is unrolled there shimmers beneath its brilliant surface another shadowy net of threads, weaving together the loves and longings of all involved.

In her most famous novel, Girl with a Pearl Earring, Tracy Chevalier focused on Vermeer's immortal portrait, plucking from it a story of creation rich in historically accurate and psychological convincing detail. Chevalier's stroke of genius was to weave together a flair for academic research (she was for many years a reference book editor) with a deeply erotic sensuality. Girl with a Pearl Earring was coolly and precisely researched, and discreetly dripping with unstated sex.

In The Lady and the Unicorn, which will perhaps eclipse Pearl Earring, Chevalier has also fixed upon a great work of art - the six tapestries now housed in the Musée de Cluny, in which the maiden progressively seduces the unicorn with the six senses: hearing, sight, touch, smell, taste, and love. On the academic front, here is the old Chevalier, exact and guarded, accurate and self-contained. Paris and Brussels, circa 1500, stir and stretch themselves before our eyes. On the erotic front, she positively explodes, the shy smiles of Pearl Earring replaced by a terrific torrent of carnal imagery, every sense invoked and appetite exploited.

Chevalier's four novels are all set in the distant past, yet to label her a historical novelist seems not just premature but somehow wrong. Her characters are not tossed about by large well-documented events it is the machinations of their inner worlds that make the story and then drive the plot. I'm not sure why Chevalier chooses only to expose the secret lives of people who, if they'd ever lived, would be long dead. Yet there is no doubt that the past is a beautiful and somehow apt surround for her tales of human nature, in much the same way that antique settings can add a golden gloss to jewels.

3/4 cup butter or margarine (at room temperature)
1 1/4 cup granulated sugar
8 egg yolks
2 1/2 cups cake flour
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1 teaspoon vanilla extract
1 teaspoon grated lemon rind
1 teaspoon lemon juice

Lemon Icing
2 cups confectioners' sugar
1/4 cup butter or margarine (at room temperature)
1 lemon, grated rind only
1 lemon, juiced
2 teaspoons cream (or more, until spreading consistency)
yellow food coloring, if desired

Cream butter and sugar until fluffy. In a separate bowl, beat egg yolks until light and lemon-colored blend into creamed mixture. Sift together flour, baking powder and salt resift 3 times. Add sifted ingredients to creamed mixture in thirds, alternating with milk. Beat the batter thoroughly after each addition.

Add vanilla extract, lemon rind and lemon juice beat 2 minutes. Bake in greased 10-inch Bundt pan in preheated oven at 325 degrees F for 1 hour or until cake tester inserted in center comes out clean. You can also can use three 9-inch round cake pans and bake at 350 degrees F for 25 minutes. Double the frosting recipe for a layer cake.

Lemon Icing: Combine ingredients and beat, adding cream until desired consistency.

In Case You Missed It: New Recipes

And in case you missed it, I published and updated a TON of new recipes on both Hummingbird High and partner’s websites in the past month. Here’s a round-up of everything new:

(This is a recipe exclusive to Patreon supporters! Learn more below.)

(This is an Instagram video tutorial and Instagram Story series! This isn’t actually my recipe—instead, King Arthur Baking Company asked me to make their Recipe of the Year for 2021. You should too because it’s delicious!)

(This is an update to a popular recipe of mine from 2020! It is vegan chocolate chip cookie recipe made with tahini and adapted from my cookbook, Weeknight Baking. The blog post now includes a video tutorial and answers to your most frequently asked questions about the recipe.)

Our collection of easy casserole recipes will help you get dinner on the table in no time. Below, you'll find our very best chicken casseroles, ground beef casseroles, pasta casseroles, and everything in between.

Satisfy your sweet tooth with our selection of thousands of dessert recipes, including chocolate desserts, quick and easy dessert recipes, Italian dessert recipes and Christmas dessert recipes.


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Watch the video: GNTM: H Ζενεβιέβ αγχώνει τα κορίτσια, την ώρα της δοκιμασίας! (May 2022).