Harriet Harcourt | Public figure
Harriet Harcourt
Phone: +61 447 252 645
Reviews
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12.01.2022 Boozy (or not) Caramel Sauce For a number of years, I made Danish sticky buns coated in this concoction (sans alcohol) when I was retailing food. We had a classic apricot and sultana bun and a white chocolate and raspberry sticky bun, and comments such as your sticky buns make life worth living were frequently passed. ... One time, a Wellington coffee baron beached his boat to hunt one down, and another he and his mates drove for 45 minutes on a Saturday morning - hungover - to feed their sticky bun addiction. (My shop was a little way out of town). Thankfully those days are behind me now although having given up catering four times I never say never! The crowning glory on the buns was this sticky, gooey, caramel goodness a base recipe which is also brilliant over ice cream, sticky date pudding, as a dipping sauce for fresh fruit, and of course with Christmas Pud!
08.01.2022 Warning: if you take up this #ediblegift idea, make plenty to allow for snacking! I guarantee they will not all make it into the jar without comprehensive taste testing. Union Square Nuts originated from Union Square Cafe in New York and are easy to find on the internet - do yourself a favour and google them. Now.
04.01.2022 Mulled Pear, Blue Castello & Pecan Salad with Serrano Ham. I made this salad a number of times while tweaking the recipe and it’s just as good #meatfree if that’s your preference. I love the contrast of the soft, buttery blue castello and crunchy, toasty pecans but a more robust blue would work too. Swipe for the recipe or message me if you’d like a pdf to print. Happy Monday!
04.01.2022 Here's another edible gift idea - based on a jar of Sharwood's Australia chutney that is easily found in your supermarket.. delicious doesn't have to be complicated! For quite a number of years I made and sold a citrus-based ham glaze that covered goodness-knows how many hams over the years. It still exists in New Zealand made by someone else now and it still makes me smile to think I had a presence at so many Christmas tables for so long! Here’s a little something I cr...eated recently which is based on the same principles; something fruity and tangy, something sweet and sticky to bind it, a slug of grainy mustard and the zing of lime to cut the sweetness and amp up the tropical flavour. Perfect as a super-easy ham glaze for your Christmas table, but also guaranteed to find its place in your summer barbecuing repertoire it’s delicious on pork ribs. (If you'd like the recipe in pdf format to print, message me and I will send it to you)
