--- title: Cornwall England description: Travel with us to Cornwall, to experience the flavors of England. --- [![Gourmet Book Club Company Logo](https://gourmetbookclub.com/hs-fs/hubfs/Gourmet%20Book%20Club%20Logo%20RGB.png?width=200&height=95&name=Gourmet%20Book%20Club%20Logo%20RGB.png) ![Gourmet Book Club Logo RGB](https://gourmetbookclub.com/hs-fs/hubfs/Gourmet%20Book%20Club%20Logo%20RGB.png?width=250&height=119&name=Gourmet%20Book%20Club%20Logo%20RGB.png)](https://www.gourmetbookclub.com) [![Gourmet Book Club Company Logo](https://gourmetbookclub.com/hs-fs/hubfs/Gourmet%20Book%20Club%20Logo%20RGB.png?width=200&height=95&name=Gourmet%20Book%20Club%20Logo%20RGB.png)](https://www.gourmetbookclub.com) - [Home](https://gourmetbookclub.com) - [About](https://gourmetbookclub.com/about-us) - [Who it's For](https://gourmetbookclub.com/who-its-for) - [How it Works](https://gourmetbookclub.com/how-it-works) - [Blog](https://gourmetbookclub.com/blog) - [FAQ](https://gourmetbookclub.com/faq) - [My Favorites](https://gourmetbookclub.com/my-favorites) - [Photo Album](https://gourmetbookclub.com/the-thursday-night-gourmet-book-club-photo-album) - [Contact Us](https://gourmetbookclub.com/support) - [Home](https://gourmetbookclub.com) - [About](https://gourmetbookclub.com/about-us) - [Who it's For](https://gourmetbookclub.com/who-its-for) - [How it Works](https://gourmetbookclub.com/how-it-works) - [Blog](https://gourmetbookclub.com/blog) - [FAQ](https://gourmetbookclub.com/faq) - [My Favorites](https://gourmetbookclub.com/my-favorites) - [Photo Album](https://gourmetbookclub.com/the-thursday-night-gourmet-book-club-photo-album) - [Contact Us](https://gourmetbookclub.com/support) [Get Started](https://gourmetbookclub.com/#join) [Members Click Here](https://gourmetbookclub.com/members) # Cornwall, England ![lakeshouse2](https://gourmetbookclub.com/hs-fs/hubfs/lakeshouse2.jpg?width=400&height=601&name=lakeshouse2.jpg "lakeshouse2") ## *Book of the Month* ## *The Lake House Morton, Kate. (2015), Atria Books, New York, NY*   *Here's what The Thursday Night Gourmet Book Club thought of the book...* *"What an adventure!, Loved it..  Enthralling throughout til the very end.  Author has such a knack for vivid, visual descriptions for understanding the emotions of the characters and the use of little hints along the way."  "It keeps you guessing thoughout."* ## Destination Cornwall, England ## ![sigmund-C713D7KSkaY-unsplash](https://gourmetbookclub.com/hs-fs/hubfs/sigmund-C713D7KSkaY-unsplash.jpg?width=5&height=7&name=sigmund-C713D7KSkaY-unsplash.jpg)![dan-barrett-288MBFi_G7o-unsplash](https://gourmetbookclub.com/hs-fs/hubfs/dan-barrett-288MBFi_G7o-unsplash.jpg?width=485&height=364&name=dan-barrett-288MBFi_G7o-unsplash.jpg)   ## *Menu Fuller's London Pride Premium Ale Welsh Rarebit Shepherd's Pie Mixed Berry Trifle* ![rarebit2](https://gourmetbookclub.com/hs-fs/hubfs/rarebit2.jpg?width=500&height=585&name=rarebit2.jpg "rarebit2") ## Welsh Rarebit The original recipe can be found on Alton Brown's Food Network site.  Ingredients: -2 Tbls. Butter -2 Tbls. Flour Melt butter in small to medium sized sauce pan.  Do not allow flour to brown.  Wisk until butter is melted and butter and flour are smooth and thick. Add: - 1 tsp. Dijon Mustard -1 tsp. Worchester Sauce -1/2 tsp. Salt -1/2 tsp. Ground Pepper -1/2 C. Stout Beer - Still delicious without beer. -3/4 C. Half and Half  -1 1/2 C. Shredded Cheddar Blend 2 - Drops Hot Sauce Continue on low heat whisking until blended, cheese is melted and sauce is thick.  It should not be loose. -Cocktail Rye  -Butter -Garlic Powder Melt butter and garlic powder. With a pastry brush, brush butter/garlic mixture  on each cocktail rye.  Place on cookie sheet and toast in Oven for 15 minutes at 350 degrees. Spoon about a Tablespoon of sauce on each cocktail rye.  Serve immediately. Makes about 20 appetizers, depending on how much sauce spooned on each cocktail rye.  Recipe can be doubled if making more than 25. ![sherpherds pie2](https://gourmetbookclub.com/hs-fs/hubfs/sherpherds%20pie2.jpg?width=3390&height=2258&name=sherpherds%20pie2.jpg "sherpherds pie2") ![rapsberrygtrifl2jpg](https://gourmetbookclub.com/hs-fs/hubfs/rapsberrygtrifl2jpg.jpg?width=6720&height=3973&name=rapsberrygtrifl2jpg.jpg "rapsberrygtrifl2jpg") ## Shepherd's Pie **Ingredients:** 1 Lb. Ground Beef 1 lb. Ground Lamb 1 tBls. Worchester Sauce Salt & Pepper to Taste 1. Brown beef and lamb.  Drain excess grease. Put in large bowl for mixing with other ingredients. 1 Large Onion Chopped 1 Tbls. Chopped Garlic 1. Saute Onion and Garlic until soft. 2. Add onion and Garlic to bowl with browned meat. 1 Can tomato paste 1. Add tomato paste to meat mixture and blend. Either: 1 Bag of frozen or 2 cans or carrots & peas. 1 Bag of frozen or 2 cans Whole Kernel Corn. 1. Add carrots, peas, and corn to meat mixture. Blend. 2. Put meat mixture in 9X13 Greased pan. 6-10 Potatoes 1. Cut potatoes for boiling. 2. Boil Potatoes until tender. ¼ Cup Heavy Cream or Milk ½ Stick of Butter 1 Cup of Maries Blue Cheese Dressing Salt & Pepper to Taste 1. Mash potatoes adding cream/milk, butter and Maries Blue cheese dressing. 1. Spread mashed potatoes over meat mixture in pan. 2 cups shredded Colby Jack or Cheddar cheese. 1. Cover potatoes with cheese. 2. Bake Shepherd’s pie in oven at 350 degrees for 20-30 minutes, until cheese is melted and bubbly. 3. Let shepherd’s pie rest/set for about 15 minutes before serving.   ## Mixed Berry Trifle **Ingredients:** Pound Cake 1. Bake or Purchase Pound cake. IA good pound cake to bake is (Tastefully Simple Brand Pound Cake) 2. After Cools, Break up and place a layer of pound cake on bottom of a clear bowl so layers can be seen in serving bowl. Chambord Liquor 1. Sprinkle crumbled layer of pound cake with Chambord. Strawberries Black Berries Blue Berries Raspberries 1. Clean and cut berries. 2. Mix berries. 3. Place a layer of berries on the Chambord flavored pound cake. Vanilla Custard 3 Tbls. Cornstarch ½ Tsp. Salt 4 Egg Yokes 3 C. Milk or Heavy Cream 2 Tbls. Butter 2 Tsp. Vanilla Extract 1. Bring first 5 ingredients together in a sauce pan to boil over medium heat, whisking constantly until thickened. 2. Remove from heat and Add butter and vanilla. 3. Chill for 2 hours. 4. Pour a layer of custard over berries. 5. Continue alternating pound cake/Chambord, berries and custard until glass see-through bowl is filled. 1 mid sized tub of cool whip 1. Top trifle with Cool whip and Serve. ![Gourmet Book Club Logo RGB](https://gourmetbookclub.com/hs-fs/hubfs/Gourmet%20Book%20Club%20Logo%20RGB.png?width=300&height=143&name=Gourmet%20Book%20Club%20Logo%20RGB.png) - [Home](https://gourmetbookclub.com) - [About](https://gourmetbookclub.com/about-us) - [Who it's For](https://gourmetbookclub.com/who-its-for) - [How it Works](https://gourmetbookclub.com/how-it-works) - [Blog](https://gourmetbookclub.com/blog) - [FAQ](https://gourmetbookclub.com/faq) - [My Favorites](https://gourmetbookclub.com/my-favorites) - [Photo Album](https://gourmetbookclub.com/the-thursday-night-gourmet-book-club-photo-album) - [Contact Us](https://gourmetbookclub.com/support) ©2026 Gourmet Book Club. All rights reserved. | 952-209-3821 Powered by [Media Garcia](http://www.mediagarcia.com) [Privacy Policy](https://gourmetbookclub.com/privacy-policy)