Tags

, , , , ,

Titanic is on the minds of many with the photos and videos circulating about the January 13th grounding of the “unsinkable” Costa Concordia. Ironically, 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 a way to gather friends and pay homage to lives lost in a tragic accident.

If you would like to host your own party, I hope to help by providing menus and recipes to help you feel like the Mistress of Downton Abbey. The show, as you my know, opens with news of the sinking of the ship which directly affects the Crawley family. As an aside, Julian Fellowes fans will be hungrily anticipating the release of the new ITV series Titanic 2012, which will start airing in this Spring.

Original menus help you plan

It is fortunate that menus survived the disaster, and I hope my blog will help you in your preparations. The first class menu and links to recipes can be found here.
Ten courses might be a bit too ambitious. You can always pick and choose a few favorites and add in one or two novel dishes. I am not particularly keen to make the effort to serve squab, but if that’s your thing go for it!
There were three classes of passengers on the ship, so there are other options for your event and if you aren’t a purist you can simply mix and match.

2nd CLASS Menu

2nd Class Menu: April 14, 1912

If you are proud of your middle class status, and want to pay tribute to the hard working professionals who also perished on the ship, you may find the 2nd class menu to be more to your taste. Incidentally the term “middle class”, was just coming into vogue around that time. According to Wikipedia, the term was used in the “1911 UK Registrar-General’s report, in which the statistician T.H.C. Stevenson identified the middle class as that falling between the upper class and the working class. Included as belonging to the middle class are professionals, managers, and senior civil servants.”

An interesting bit of trivia: the cruise line turned the menu into a postcard used by passengers to send back home to family and friends. Again, I love a great promotional idea!

Here is a break out of the 2nd class menu which was served that last evening. The red items indicates links to actual recipes posted elsewhere on this site.

First Course
Consommé Tapioca
Main Course
Baked Haddock, Sharp Sauce
Curried Chicken & Rice
Spring Lamb, Mint Sauce
Roast Turkey, Cranberry Sauce
Green Peas
Puree Turnips
Boiled Rice
Boiled & Roast Potatoes
Dessert Course
Plum Pudding
Wine Jelly
Cocoanut Sandwich
American Ice Cream
Fresh Fruit
Cheese
Biscuits
Coffee

Curried Chicken and Rice

Serving presented at Foley Station Restaurant in La Grande, OR

Indian food has long been an English favorite, harking back to India’s days as the prized British colony.Recipe by Dana McCauley from Last Dinner on the Titanic

  • 1 chicken (3 1/2 pounds)
  • 1 lime
  • 3 Tbsp. freshly chopped ginger
  • 1 clove garlic, chopped
  • 2 Tbsp. oil
  • 2 Tbsp. mild curry powder
  • 1 onion, minced
  • 1 Tbsp. liquid honey
  • 1 1/3 cups long-grain rice
  • 2 1/2 cups water
  • 1/2 tsp. salt
  • 1/4 cup sultanas (golden brown) raisins
  • 1/4 cup minced green onions or fresh chives
  • chutney

Method

  1. Using fingers, remove skin from the chicken; pat dry and cut into equal sized pcs. Throw away back.
  2. Using zester, remove zest from lime and chop finely; juice lime. In bowl, combine lime, zest, lime juice, ginger, and garlic; add in chicken, turning to coat well. Let stand for 30 min.
  3. In a large, deep, non-stick skillet, heat 1 Tablespoons oil over medium-high heat. Add in chicken pcs and marinade; cook for ten minuted or possibly till well colored on all sides. Remove chicken from pan; reduce heat to medium and stir in remaining oil and curry pwdr; cook, stirring often, for three min. Stir in onion and honey; continue to cook, stirring occasionally for 3 min. Stir in rice and cook for 3 min or possibly till rice is slightly browned; stir in water, salt, and raisins.
  4. Nestle chicken into rice. Bring to boil; cover with a tight-fitting lid and reduce heat to low. Simmer for 25 to 30 min or possibly till juices run clear when a chicken thigh is pierced. Transfer to heated platter; garnish with green onions.
  5. Serve with chutney.

Own your Own Copy

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 which is available on Amazon:

No judgement here if your idea of tribute is watching a documentary or (who did I loan our copy to?) of James Cameron’s Titanic (Widescreen). with a bag of popcorn (they did eat popcorn in those days).


Share