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Downton Abbey Cooks

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Downton Abbey Cooks

Search results for: Cream of Barley

Your Online Guide to Hosting A Downton Abbey Themed Party

23 Monday Jul 2012

Posted by downtonabbeycooks in *About the Show, Appetizers, Book Reviews, Dessert, Drinks, Special Occasion

≈ 11 Comments

Tags

apple charlotte, Colcannon, Downton Abbey, Downton Abbey Food, Downton Abbey Party Food, Downton Abbey recipes, Downton Abbey viewing party, healthy desserts, online guide to Downton Abbey themed Emmy party, raspberry meringue pudding recipe, truffles, Waldorf Pudding

It had been a quiet summer for ardent American Downton Abbey fans, many engaged in Downton Downtime activities like planning vacations to London to visit High Clere castle where Downton Abbey is filmed, taking in Diamond Jubilee celebrations, or the Summer Olympics. Others have stayed close to home, taking their favorite Downton period books* to the beach, and introducing new fans to Downton through DVDs and/or Netflix.

As for me, I am writing a Downton-inspired e-cookbook, planned for release in December.  I hope to provide inspiration for fans of all cooking ability who want to take a Downton twist on casual or formal gatherings. But in the meantime, here are some great recipe and entertaining ideas. Come back regularly as I update links to this page.

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Game Plan for Hosting a 1st Class Titanic Tribute Dinner

05 Thursday Apr 2012

Posted by downtonabbeycooks in *About the Show, Soups, Special Occasion, Titanic Menus

≈ 3 Comments

Tags

Consumme Olga, Downton Abbey recipes, Planning a successful Titanic Tribute, Titanic, Titanic Menus, Titanic recipes

Invitation done, Next...

April 14th is approaching fast for those planning to host or attend a Titanic tribute dinner.  While Titanoraks (Titanic fans) pay homage annually, this year is special as it marks the 100th anniversary of the famous sinking of the unsinkable passenger liner off the Canadian coast.Tribute dinners are based on the printed menus for 1st, 2nd and 3rd class (steerage), which survived the disaster. The luxury liner boasted an impressive pantry which fed both passengers and crew: 60 tons of meat and fish products; 50 tons of fruits and vegetables; 5 tons of cereals and 40,000 eggs.

There will likely be no shortage of restaurants around the world hosting a dinner inspired by these menus.  How about attending an event in Halifax,  Hong Kong, or in Houston where a restaurant is offering a lovely meal for $12,000?

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30 Day Count Down to Titanic 100th Anniversary

16 Friday Mar 2012

Posted by downtonabbeycooks in Dessert, Drinks, Main Course, Side Dish, Soups, Titanic Menus

≈ 7 Comments

Tags

Downton Abbey Food, Downton Abbey Party Food, Downton Abbey recipes, Titanic Menus, Titanic recipes

1st Class dining on the Titanic

April 14th marks the 100th anniversary of the sinking of the Titanic.  On Sunday, April 14, 1912 at 11:40 pm, Titanic struck a giant iceberg and by 2:20 am on April 15, the “unsinkable ship” was gone.  Canadians have a special connection to Titanic: the great ship sank in the chilly waters south of Newfoundland, and Canadian vessels were involved in the recovery efforts. Over 100 victims of the Titanic are buried in the Fairview Cemetery in Halifax. Continue reading →

Downton Abbey Viewing Party? How about Serving a Mess?

17 Friday Feb 2012

Posted by downtonabbeycooks in *About the Show, Dessert, Drinks, Main Course, Season 2, Side Dish, Soups, Special Occasion, Titanic Menus

≈ 8 Comments

Tags

apple charlotte, Chateau Potatoes, Downton Abbey Food, Downton Abbey Party Food, Downton Abbey recipes, Downton Abbey Salty Pudding, Downton Abbey viewing party, Edwardian food, Edwardian recipes, Eton Mess, french style green beans, Pimms Cup, raspberry meringue pudding recipe, Rice soup, saute chicken lyonaisse

The Christmas Episode

The moment that so many PBS viewers have been waiting for is coming this Sunday: the Christmas Episode.  If you still haven’t taken down your Christmas decorations, this is your one last chance (seriously, take them down) to be in fashion.I was in my kitchen yesterday working on some cakes for my own celebratory party coming up in a couple of weeks when I received a cryptic tweet (@downtoncooks).  Cryptic because my iPhone had chocolate batter smudged on it.  It was from a public radio station in LA looking for some advice on what to serve at a Downton Abbey finale party.  Continue reading →

Let them eat soup

27 Friday Jan 2012

Posted by downtonabbeycooks in Season 2, Soups, Titanic Menus

≈ 4 Comments

Tags

barley soup, chicken soup, Cock-a-Leekie Soup, Count Rumsford, Count Rumsfortd, Downton Abbey Food, Downton Abbey recipes, Rice soup, soup, Soup kitchens, Titanic recipes

Mrs. Patmore and Daisy support Mrs. Bird's Soup Kitchen

There is much happening in the WWI world of Downton Abbey. In the most recent episode aired on PBS (Season 2, Episode 4), Ethel gets her wish for a life outside of service, Matthew and William play hide and seek with the Hun, miracles occur when the Crawley sisters perform a duet for the officers, and Isobel and Cora vie for world domination (of Downton Abbey, at least.) For the romantics in the audience, Branson is not fired for plot to serve a special soup to the visting General, giving him more encouragement to pursue his love for Sybil. Lord Grantham has a very busy schedule: he has to track down and fetch Mr. Bates, and deal with the news that Sir Richard has proposed to Mary.

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Planning your Titantic Tribute: 1st Class Menu

18 Wednesday Jan 2012

Posted by downtonabbeycooks in Dessert, Main Course, Soups, Special Occasion, Titanic Menus

≈ 1 Comment

Tags

Downton Abbey Food, Downton Abbey Party Food, Downton Abbey recipes, Downton Abbey viewing party, Last dinner on the Titanic, plan your Titanic party, Poached Salmon with Mousseline Sauce, Suggested shorter menu for 1st class Titanic, Titanic Menus, Waldorf Pudding

News of the sinking of Titanic still resonates with us today (photo ITV).

The 100th anniversary of the sinking of the Titantic is approaching on April 14, 2012.   As a professional marketer who loves a great promotion, I will bet that this year will see a flurry of fabulous events hosted in cities around the world.  As a foodie I see it as another way to gather and entertain friends.  Food lovers have been hosting dinners for years, but if you want to host a party of our own, this would be the year to do it because of the anniversary.  Ironically, Titanic is on the minds of many with the photos and videos circulating about the January 13th grounding of the “unsinkable” Costa Concordia.  Downton Abbey fans may also feel a new connection to Titanic for a couple of other reasons.  The show opens with news of the sinking of the ship which directly affects the Crawley family.  Fans of Julian Fellowes will be hungrily anticipating the release of the new itv series Titanic 2012, which will start airing in this Spring in the UK.  It is fortunate that menus survived the disaster, and I hope my blog will help you in your preparations.  Come to this page to keep track of the First Class Menu.  I also have the separate menus for 2nd class and third class or “steerage”.   I attended a steerage party years ago and it was a blast.  If you see red text, that means I have linked to other posts with my favorite traditional recipes.  I hope you can handle some of the items such as celery and boiled rice and potatoes on your own.

The tradition of these meals is to pay homage to the passengers and crew who were aboard Titanic.  If you sadly miss the big day, don’t despair, you can take comfort in some fabulous Edwardian dishes which you can fit into any dinner party, even a Downton Abbey viewing party.

The 10 Course First-Class Menu

1st Class Menu for April 14, 1912

Consider you are at sea on the frigid Atlantic ocean for days (the Titanic struck an iceberg on the evening of its fourth day) which will definitely keep you inside, day and night.  I think a marathon 10 course dinner, plus fruits and cheeses would be just the ticket to keep you occupied for hours.

The items in red below are links to recipes scattered throughout this site.  If you are attempting this dinner, you should have a game plan, so click here for some ideas on your approach.

First Course – Hors D’Oeuvres
Hors D’Oeuvres
Oysters
Second Course – Soups
Consommé Olga
Cream of Barley
Third Course – Fish
Poached Salmon with Mousseline Sauce, Cucumbers (recipe below)
Fourth Course – Entrees
Filet Mignons Lili
Saute of Chicken, Lyonnaise
Vegetable Marrow Farci
Fifth Course – Removes
Lamb, Mint Sauce
Calvados Glazed Duckling, Apple Sauce
Sirloin of Beef, Chateau Potatoes
Minted Green Pea Timbales
Creamed Carrots
Boiled Rice
Parmentier & Boiled New Potatoes
Sixth Course – Punch or Sorbet
Punch Romaine
Seventh Course – Roast
Roast Squab & Cress
Eighth Course – Salad
Cold Asparagus Vinaigrette
Ninth Course – Cold Dish
Pâté de Foie Gras
Celery
Tenth Course – Sweets
Waldorf Pudding
Peaches in Chartreuse Jelly
Chocolate Painted Eclairs
French Ice Cream
Desserts and After Dinner
assorted fruit and cheeses, coffee and cigars (for the men)

Suggestions for a shorter menu

Unless you are part of a historical/foodie group the full menu can be quite ambitious to attempt.  Dana McCauley in Last Dinner on the Titanic, has great a suggestion for reducing the number of courses and still enjoy the food fashion of the era.

First Course – Soup

  • Consommé Olga
  • Cream of Barley

Second Course – Fish

  • Poached Salmon with Mousseline Sauce (recipe below)

Third Course – Entrées

  • Filet Mignons Lili
  • Saute of Chicken, Lyonnaise
  • Vegetable Marrow Farci

Fourth Course – Punch

  • Punch Romaine

Fifth Course – Roast

  • Roast Squab & Cress

Sixth Course – Salad

  • Cold Asparagus with Champagne – Saffron Vinaigrette

Seventh Course – Sweets

  • Waldorf Pudding
  • Peaches in Chartreuse Jelly
  • Chocolate Painted Eclairs with French Ice Cream

Poached Salmon with Mousseline Sauce

Glamorous presentation at the Hullett House in Hong Hong

Recipe by Dana McCauley from Last Dinner on the Titanic. Fish was a favorite dish of the Edwardians.  This salmon course was served as the third course in 1st Class. The salmon can be served hot or cold.

Ingredients

  • 6 cups Basic Court Bouillon (see recipe below)
  • 6 salmon fillets
  • 30 very thin slices of English cucumber
  • 6 sprigs fresh dill

Mousseline Sauce

  • 2/3 cup melted unsalted butter
  • 3 tbsp. water
  • 3 egg yolks
  • 1/4 tsp. each salt and pepper
  • 1 tbsp. lemon juice
  • 2 tbsp. chopped fresh dill
  • 1/4 cup lightly whipped cream (or non fat yoghurt)

Serves 6

Method

  • In large shallow pot, heat court bouillon until just below boiling point. Using a slotted spoon or spatula, gently place salmon into bouillon.
  • Add water if needed to completely cover the fish. Poach fish for 3-5 minutes or until opaque on the outside and still coral-colored in the center.
  • Prepare the Mousseline sauce. Using a spoon, skim froth from the surface of the melted butter and discard. Allow butter to cool slightly.
  • On top of a double boiler or heatproof bowl, whisk water and egg yolks together with salt and pepper for 30 seconds or until pale yellow and frothy. Over barely simmering water, whisk mixture for 3 minutes or until it draws a ribbon for 5 seconds.
  • Remove pan from heat; whisk in warm butter, 1 tablespoon at a time, until sauce begins to thicken. Still whisking, pour remaining butter into sauce in a slow steady stream. Stir in lemon juice and dill. Allow the sauce to cool slightly. Gently fold in whipped cream. Adjust the seasoning to taste. Keep warm by setting over a pot of warm water.
  • Arrange poached salmon on warmed plates. Spoon sauce down center of each piece of fish so that the border of the flesh remains visible. Top each fish with 5 slices of cucumber and top the cucumber with more sauce.

Basic Court Bouillon

  • 7 cups water
  • 1 carrot, sliced
  • 1 small onion
  • chopped 6 peppercorns
  • 1 bay leaf
  • 1/4 cup parsley
  • 1 tsp. of salt
  • 1 1/4 cup dry white wine

Method

  1. In a large pot combine all the ingredients and bring to a boil over high heat.
  2. Reduce heat and simmer for 30 minutes. Strain. Keeps tightly covered in refrigerator, for up to a week.

For Cooks and those who just like to watch

If you do want to try other recipes, and particularly if you are a cook book collector, you may wish to grab a copy of this great cookbook, Last Dinner on the Titanic.  Canadian celebrity foodie Dana McCauley, did an amazing job bringing Edwardian cuisine to life.

No judgement here if your idea of tribute is buying a new copy (who did I loan our copy to?) of the big picture Titanic (Widescreen) with a bag of popcorn (they did eat popcorn in those days).

Final Days and Dishes from Titanic

13 Friday Apr 2012

Posted by downtonabbeycooks in *About the Show, Main Course, Special Occasion, Titanic Menus

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Tags

Downton Abbey Party Food, Downton Abbey recipes, Filet mignons Lili, pate de fois gras, TheTalk's distasteful discussion on Titanic, Titanic Menus, Titanic recipes

Titanic's historic voyage

Today is Friday the 13th.  For those who are superstitious it is a day to particularly avoid black cats and ladders.  Historically Friday was considered unlucky, as well as the number 13; combine the two and you are asking for trouble.  We have three this year.  Today is our second Friday the 13,  the last falling in June.  It has been suggested that the popular novel published in 1907 titled Friday, the Thirteenth, was responsible for making the day popular.  In the book, an unscrupulous broker takes advantage of the superstition to create a Wall Street panic on a Friday the 13th.

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Pamela

A cook and historian fascinated by the fine, yet simple food of the post Edwardian period of Downton Abbey. Food makes history more fun. I live in Toronto with my husband, Lord D.

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