Abbey Cooks Entertain, afternoon tea, Downton Abbey, Downton Abbey casting news, Downton Abbey Cookbook, Downton Abbey Day in Toronto, Downton Abbey entertaining, Edwardian cooking, Edwardian recipes, Garden Party, Mother's Day ideas, Toronto, Vegetable Terrine, Vegetarian cooking, William |Ashley
Lord D and I are back from a wonderful visit to Bermuda. Stay tuned for an accounting of our visit to this beautiful island and a delightful award winning afternoon tea at the Fairmont Princess Hotel in Hamilton.
Mother’s Day is this Sunday for North Americans. For my recap of the history and Mother’s Day traditions around the world, click here. And if you have not found a unique gift treat your mum, consider hosting a tea. Check out some of my Mother’s Day tea ideas.
As you may know, Tea Tuesday is a weekly tradition I started last year, dishing about Downton Abbey, featuring a new “Downton” era recipe. Refer to my Online Guide to Afternoon Tea, helpful in understanding traditions and recipes to help you host your own tea party with family and friends. I don’t always make a dish to have at tea, but it will always be a dish that could have been enjoyed in the Downton era.
This week we serve up a heart healthy vegetable terrine. A great light dish to serve mom this weekend (outside, if the weather holds).
Some Downton news to help carry you through Downton Downtime until we meet again for Season 4:
- Season 4 Casting News: Downton’s First Black Character
- Bring a bit of Downton into your home: The Merchandizing of Downton Abbey
- Downton meets Star Trek: JJ Abrams visits Downton’s kitchens
- Downton does Cinderella: Lily James cast in new production
- Will Season 4 be Lady Edith’s finest? Some speculation
- Catching up on my Weekly Downton Recap from S3 for Vision TV in Canada:
- Downton Quiz
Abbey Cooks Entertain: A Great Mothers Day Gift
With 220 Downton era recipes, you will want to get this book for recipes for the famous Downton dishes from Season 1-3. I also presented a whole chapter on Garden Parties. Experimenting with ices (ice creams and frozen yoghurts) was my favorite part.
This 432 page ebook sells for only $7.95. Book sales help offset my costs in food, equipment and time to keep bringing you new dishes each week. You can only get a signed copy here on my site. If mom doesn’t have an eReader I would suggest the PDF version which can be printed, if you wish.
Downton Day in Toronto
If you live in the Toronto area, you are welcome to join come down to William Ashley for a great day of Downton festivities. I will be there, will you?
Colorful Vegetable Terrine
Terrines are perfect for serving at a garden party and are not difficult to make. This
terrine is quite colorful and perfect for the vegetarians in the crowd. Select whichever colorful vegetables you have on hand.
Serves 4 – 6
- 2 ½ cups (when chopped) of assorted vegetables with contrasting bright colors (carrots, peas, asparagus, red and green peppers, green onions)
- 4 eggs
- 1¼ cups of milk
- 1 tbsp. finely chopped fresh
- herbs (thyme, tarragon, sage)
- Kosher salt and freshly ground pepper
- ½ tsp. freshly grated nutmeg
- Preheat oven to 350°F. Prepare a 9 ½ inch loaf pan by cutting a piece of parchment paper to lay across the width of the loaf pan allowing the ends to hang over the sides. Lightly butter the exposed short ends of the pan. This will help you remove the terrine once it has finished baking.
- Steam vegetables until very tender. Drain, cool and finely dice to create roughly 2 ½ cups.
- Beat together the eggs, milk, salt, pepper, fresh herbs and fresh nutmeg.
- Pour a small amount of the milk mixture into the bottom of the lined container to make a thin base layer. Sprinkle the vegetables on top then add the remaining milk. Fold the parchment paper ends over to cover the top of the pan.
- Set the loaf pan into a larger roasting pan, and pour boiling water into the roasting pan until it is halfway up the sides of your container.
- Bake for 30 to 40 minutes or until the tip of a knife inserted in the middle comes out clean.
- Cool and when ready to serve, use the parchment paper “handles” to carefully lift the terrine from the pan. Slice and serve.