(Angela Ross is shown at left, with daughter Joanne David and great-grandson Kenneth Alden)
DESCRIBE A NEW RECIPE YOU’VE HEARD ABOUT LATELY THAT YOU’D LIKE TO TRY: Shredded brussels sprouts and fennel with pomegranate seeds and chopped nuts in an olive oil and balsamic dressing. I saw it on The Chew (ABC’s daytime TV show featuring a dynamic panel of celebrity chefs.)
WHAT’S YOUR GO-TO MENU FOR CHRISTMAS? I do an English Christmas. That means roast beef (prime rib) and gravy, brussels sprouts (I usually braise mine with a little fennel seed) carrots, parsnips, potatoes, Yorkshire pudding, minced pies and Christmas pudding. We like to have brandy butter on the side. You can pour it over ice cream or custard and light it on fire and have a flambè!
TELL US MORE ABOUT THE YORKSHIRE PUDDING: You make a crepe batter and pour that into some lard from the roast and bake it. I make mine in individual muffin tins.
WHAT ARE YOUR FAVORITE RANCH FOODS DIRECT PRODUCTS? Steaks, for when I’m having company, and the pork sausages, especially the Irish bangers
Thanks, customers, for sharing your stories and giving us all new sources of cooking inspiration!