Recipes
At Tair ar Ddeg, not only do you get to stay in a lovely room, you are also served a wonderful homemade breakfast in the morning! Both Richard and Kathleen are excellent cooks and the menu typically features fresh baked goods. This page features some of the best recipes from the Tair ar Ddeg recipe files.
1
Navel Orange
1 tsp. orange zest
1 cup white flour
3/4 cup whole wheat flour
1 tsp. baking soda
¼ tsp. salt
3 tbsp. butter +1 tbsp. honey, melted together
1 ½ cup buttermilk
1 egg
½ cup chopped, pitted dates
Section the orange, cut the sections into small pieces and put orange and the resulting juice in a small bowl and set aside. Sift together the flours, baking soda and salt into a medium bowl. Make a well in the middle. Beat together the buttermilk and egg. Add the butter and honey mixture. Beat well. Stir in the orange, orange zest and dates. Add the wet ingredients to the dry and stir until mixed. Spoon batter into buttered muffin tins and bake in a preheated 375º oven for 20-25 minutes.
While not served at Tair ar Ddeg for breakfast, this is one of our favorite (and most easy!) recipes, and perfect for summer.
6
cups half & half
2 cups sugar
3/4 cup fresh lime juice + zest from all those limes
¼ tsp. salt
Combine above ingredients & freeze in ice cream freezer according to manufacturer's directions. Makes 2 quarts!
6-8
slices of French bread
3/4" thick.4 eggs1 cup milk
2 TBSP. Grand Marnier or other orange liqueur
1 tsp. granulated sugar
½ tsp. vanilla extract
¼ tsp. salt
Arrange bread in a single layer in a baking dish. Whisk together eggs, milk, Grand Marnier, sugar, vanilla and salt. Pour this mixture over bread, turning slices to coat evenly. Refrigerate overnight, then slowly sauté slices in butter until golden and cooked through; about 4 minutes per side. Serve with maple syrup, cinnamon sugar or jam.
2
ripe pears, peeled and diced (Bosc are best, but Bartlett will do)
2 cups all purpose flour
1 tsp. baking soda
½ tsp. salt
1 tsp. ground ginger
1 tsp. cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground cloves
½ cup firmly packed brown sugar
1 egg
1 - 8oz. carton sour cream
½ cup vegetable oil
3 tbsp. molasses
½ cup chopped pecans
½ cup finely chopped crystallized ginger
Combine the flour, soda, salt, ginger, cinnamon, nutmeg, cloves and brown sugar in a mixing bowl. Make a well in the center. Combine egg, sour cream, oil and molasses and add to dry ingredients, stirring until just moistened. Combine diced pears, pecans and ginger. Gently stir into batter. Spoon into greased muffin pans, filling 2/3 full. Bake at 350° for 25 minutes. Makes 16 muffins.
Our first recipe of they New Year features the leek, a vegetable present in many Welsh dishes.
2
large leeks
1 medium onion, finely chopped
3 tbsp. butter
2 medium potatoes, peeled and cut into ½-inch cubes
3 cups chicken stock
1 cup heavy cream
Salt and freshly ground black pepper
Chopped chives (optional)
Trim the root end of the leeks, then cut off and discard approximately half of the green stems. Slit the leeks several times lengthwise from the stem and rinse well under cold water. Some leeks are rather sandy. Chop the leeks and cook them with the onion in the butter. Cook three minutes, stirring.
Add the potatoes and stock and bring to a boil. Simmer about fifteen minutes, or until the potatoes are tender. Add the cream and bring just to a boil. Season with salt and pepper to taste and serve hot, sprinkled with chopped chives, if desired.
1
lb self-rising flour
8oz. margarine
6 oz. sugar
3 oz. currants or sultanas
2 eggs
a little milk
pinch of salt
Sift flour and salt into a mixing bowl. Cut up margarine and rub in with fingertips until the mixture resembles fine breadcrumbs. Add sugar and fruit and stir in beaten eggs, mix to a stiff dough, add a drop of milk if necessary. Place on a floured surface, knead lightly and roll out to ¼ inch thickness. Cut with a fluted 2 inch pastry cutter. Cook on a pre-heated, lightly greased griddle over a slow heat until golden brown on both sides. Cool on a wire rack, serve fresh.
4 oz. finely chopped
country ham
¾ cup grits (NOT INSTANT)
Milk
Chicken Broth
2 eggs, beaten
1 cup shredded cheddar cheese
¼ tsp. garlic powder
¼ tsp. pepper
10 oz. package frozen chopped spinach, thawed & wrung out
Saute the country ham for 2 minutes or until lightly browned in a large saucepan which has had cooking spray applied. Remove ham and set aside. In the same pan, cook the grits according to package directions, using half milk and half chicken broth in place of water for the cooking liquid. Meanwhile, combine the eggs, cheese, garlic powder, pepper and spinach. Add cooked grits and reserved ham. Place mixture into a lightly greased souffle dish and sprinkle with a tad more cheese. Bake at 375° for 40 minutes or until set and lightly browned.
12 sprigs young
waldmeister (sweet woodruff)
1 ¼ cups powdered sugar
1 bottle Moselle or similar white wine
(1 cup brandy)
Cover this mixture and let it rest for 30 minutes. Remove the woodruff. Stir thoroughly and pour over a block of ice in a punch bowl. Add 3 bottles of Moselle or similar white wine and 1 liter of club soda or champagne. Garnish with strawberries, thinly sliced oranges, and sprigs of sweet woodruff, especially the blossoms.
Per person:
2 eggs, beaten
1 tsp water
1 dash Worcestershire sauce
¼ - 1/3 cup grated Cheddar cheese, preferably basil/sundried tomato
Mix ingredients and scramble in butter.
3 large ripe tomatoes, diced
4 green onions, thinly sliced
1 clove garlic, pressed or finely minced
1/2 teaspoon tomato paste
juice of 2 limes (3 if they're small)
3 tablespoons chopped fresh mint
2 tablespoons olive oil
salt and black pepper to taste
Combine all ingredients and marinate for several hours at room temperature.
Pictures
and Rates
Map
& Directions
Tair
ar Ddeg
13 Elmwood Rd.
Baltimore, MD 21210
410.323.5279