Afternoon Tea at Harrods

Canadians celebrated Queen Victoria’s birthday yesterday, one of our most loved long weekends.  May 24th marks Victoria’s official birthday, but the holiday falls on the last Monday before May 25. While still proud of our English heritage, this holiday takes on a special meaning marking the unofficial start to summer.

The fear of frost has passed in most parts of the country so many worked on their gardens, others fought horrific traffic to enjoy Canada’s beautiful lakes, mountains and forests. Also known as the May Two-Four referring to the Queen’s birthday and the Canadian slang for a case of twenty-four beers (a “two-four”), a drink popular with Cannucks during the long weekend.

As you may know, Tea Tuesday is a weekly tradition I started, 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.

This week’s treat are rhubarb puffs, a great little bite which is the cross between a muffin and a biscuit. Great at tea, brunch or breakfast.

Downton Dish

What to do during Downton Downtime

Some Downton news to help carry you through Downton Downtime until we meet again for Season 4:

• Mark your Calendars: Season 4 Debuts on PBS Jan. 5
• Downtown Diddy:  The video clip by Diddy about the Abbey
• Catching up on my Weekly Downton Recap from S3 for Vision TV in Canada:
  • S3E6 The End is Near
• Hints about Season 4?  Recent Interviews with cast members
• Downton Abbey Day in Toronto: video news coverage
• A Perfect Breakfast in 1900: not your low fat yoghurt and coffee
• Simpton Abbey:  The Simpsons do Downton (video)
• Downton Quiz:  Find the 20 words which describe Lady Mary
  • 

Abbey Cooks Entertain: Entertain this Summer Downton Style

Take a peak inside.

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 you don’t have an eReader I would suggest the PDF version which allows you to print recipes as you go, if you wish.

Low Fat Rhubarb Puffs

add a bit of punch to your tea

I can always count on my rhubarb plants to produce my first crop of fresh produce of the season.  Edwardians loved rhubarb so it is no surprise that I have already shared a few rhubarb recipes here including rhubarb cake, strawberry rhubarb pie, strawberry rhubarb jam, strawberry rhubarb muffins. Stay tuned for more rhubarb delights.

Rhubarb puffs are great for tea, brunch or breakfast.  Originally made with shortening I have lightened them up using applesauce which makes them really moist.  Easy to make, low fat and not too tart.  Enjoy on their own or with a light spread of your favorite preserves.

Makes 6 – 8 muffin sized puffs

Ingredients

• 3/4 cup sugar (or sugar substitute)
• 1/2 cup water
• 5 tbsp. unsweetened applesauce
• 1 egg
• 2 cups flour
• 4 tsp. baking powder
• 1/2 tsp. salt
• 1 1/2 cups finely chopped rhubarb

Method

1. Preheat oven to 375F.
2. Place sugar, water, and applesauce in a bowl.
3. Add egg, flour, baking powder, salt, and rhubarb.
4. Combine well, and and then fill into well-greased muffin tins.
5. Bake for thirty minutes.

For those who love the show, enjoy Mr. Selfridge’s  Afternoon Tea

It was a busy weekend as Toronto celebrated Mother’s Day, Downton style.  On Saturday I spoke to a room full of enthusiastic Downton fans at William Ashley, my favorite china store in the heart of the city.  On Sunday I shared Afternoon tea with Downton fans at the historic Ireland House in Burlington.  Mothers flocked to both events, happy to have time to relax.  All likely can identify with Anna whose first words on the series  were “Just once in my life, I’d like to sleep until I woke up natural.”

As you may know, Tea Tuesday is a weekly tradition I started, 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.

This week’s treat are bonbons, one of the lovely desserts served at the historic Ireland House in Burlington, ON. 

Downton Dish

Spot the difference

Some Downton news to help carry you through Downton Downtime until we meet again for Season 4:

• Speaking of Mothers… of Downton Abbey:  Will Mary be a good mother?
• Surprise Downton Abbey Cameo in ‘Iron Man 3:  Happy loves Downton
• Downton Abbey Jewellery:  costume jewellery collection by 1928 is coming this fall
• Lovely Props:  Cumbria glass firm manufactures props for Downton 
  
• Catching up on my Weekly Downton Recap from S3 for Vision TV in Canada:
  • S3E5 Life is for the Living
• The answer to last week’s Downton Quiz:  bouillon spoon

• Headed for a 10 year run?  Gareth Neame seems to think so

Downton Fans Entertain

This how they do tea in Tennessee

How wonderful it is to be inspired by such a great show to host your own Downton party, and that I have been instrumental in providing recipes:

• Ben & Leah’s Downton Abbey Party
• Tea in Tennessee:  Karl McHenry was kind enough to some photos and a great menu for “A Woodland Cove Tasting Tea” last month.

Downton Day At William Ashley in Toronto

Downton Day in Toronto

Months in the planning, I was thrilled to have been invited to join Downton era experts to provide a demonstration to a room full of Downton Abbey fans.  As you may know I have been writing a weekly column for Vision TV’s Downton Abbey page, one of the sponsors of the event.

When I first moved to Toronto 20 years ago I lived just a few blocks away from William Ashley, an amazing china store.  They put together an extraordinary display of  china for afternoon tea, as well as formal dining.

formal setting with Herend pattern used   on the show

Demonstrations included how to set a Downton table, period fashions, secrets of servant life, tips from an actual butler, and etiquette.  I was impressed with how quick and eager fans were to respond to trivia questions posed by Leanne Wright from Zoomer Media.  Check out my sound bite on the radio coverage of the event.

My contribution to the day was a discussion about my passion for the history of the food from the era, and the gift of afternoon tea.  I spoke about how simple it is to prepare, and what a great way to bring Downton fans together.   I prepared cucumber,  as well as watercress sandwiches.  Add scones, a few sweets, a pot of tea, and you are done.  How easy is that?

Mother’s Afternoon Tea at the Ireland House

Mother’s Day Tea

Lord D and I live in a beautiful community in the Greater Toronto Area.  Burlington is home to Ireland House, a preserved historical home, now a museum. It was the perfect backdrop for a Downton-themed Mother’s Day tea, particularly since it was terribly cold and stormy outside.  While harp and cello musicians played gently in the background, I shared the history of the afternoon tea party, how to eat from the tea tray (sandwiches, then scones, then sweets), as well as identification of sweet items which would have been enjoyed by the Crawley women in the Downton era.  The lovely tea service included hand made  treacle tarts, madeira cake, mince tarts and delicate bonbons, which is our recipe today.

BonBons

lovely little bonbons

Amongst the lovely sweets  served for the Mother’s Day Downton Abbey afternoon tea at the Ireland House were these delightful bonbons, which are essentially little balls of fondant rolled in cocoa.  Thank you for sharing this recipe with us.  Lovely little soft puffs that melt in your mouth.  If you are new to working with fondant–around since the Renaissance– this is much less intimidating than trying to cover a cake.  Baby steps.

Makes 30 – 40 bonbons, depending on the size.

Ingredients

• Basic Fondant
  • 2 cups sugar
  • 1/8 tsp cream of tartar
  • 1 cup water
• cocoa powder (for rolling)

Method

1. Wipe large heavy cookie sheet clean with damp cloth.  Have a heavy metal spatula ready.
2. Put the sugar, cream of tartar and water into a heavy pot, stirring to blend thoroughly.  Place over medium heat and let come to a boil, stirring until the sugar is completely dissolved.
3. Cover the pot and boil for 2-3 minutes.  Uncover, dip pastry brush in cold water and wash down sides of the pot.  Boil without stirring until the syrup reaches a   soft-ball stage (238F).
4. Remove from the heat and without scraping the pot, pour out the syrup onto the cookie sheet.
5. Let it cool for about 10 minutes, until it is just lukewarm.  Start to work it with the spatula, spreading it out and turning it over and over on itself.  As it starts to thicken and whiten, it is easier to knead with your hands.
6. Continue to knead until it is white, creamy and too stiff to knead anymore.  If it crumbles too much, sprinkle a little water and continue to knead; fondant cannot be overkneaded.
7. Cover with a damp cloth and let stand for 30 minutes.  Knead again for a minute, then wrap in damp cheesecloth and store in an airtight container in the refrigerator.
8. Let it mellow for 3-4 days before using.
9. Let the fondant come to room temperature, kneading in flavour if desired.
10. Roll into 1/2 to 1-inch balls and set them on a cake rack to dry, then roll  in cocoa.
11. Let dry again before serving or storing.  These store beautifully in your freezer.

The Cadogan in Knightsbridge has been serving Afternoon tea since 1887, famously visited by

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).

Downton Dish

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:
  • S3E3 The Sinking of Lady Edith
  • S3E4 Burnt Offerings
  • S3E5 Kitchen and Other Nightmares
• 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

colorful and heathy vegetable dish

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

Ingredients

• 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

Method

1. 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.
2. Steam vegetables until very tender. Drain, cool and finely dice to create roughly 2 ½ cups.
3. Beat together the eggs, milk, salt, pepper, fresh herbs and fresh nutmeg.
4. 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.
5. 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.
6. Bake for 30 to 40 minutes or until the tip of a knife inserted in the middle comes out clean.
7. Cool and when ready to serve, use the parchment paper “handles” to carefully lift the terrine from the pan. Slice and serve.

Lovely Afternoon Tea at Kingsway Hall Hotel near Covent Garden in London

It is Tuesday which means it is time for tea and Downton gossip.  The days are getting longer, and the warmer weather is slowly starting to make itself at home.  Encouraged,  Lord D. bought me a new pink bicycle which I will name Daisy, although she looks like a Penelope to me.

Sadly all is not right in the world. Last Monday I lost a friend to pancreatic cancer.  Yesterday the we are stunned by the senseless bombing at the Boston Marathon.  I always looked forward to race day, when I could put months of training to the test.  From joy of accomplishment to utter shock and disbelief in a blink of an eye. My prayers to all those affected, and a way forward so that we can live in a kinder gentler world.

But we must put on a happy face and move forward.  As you may know, Tea Tuesday is a weekly tradition I started last year, dishing about Downton Abbey, featuring a new “Downton” era recipe. Check out my Online Guide to Afternoon Tea, helpful in understanding traditions and recipes to help you host your own tea party with family and friends.

Last week we made DIY Jello, this week today’s dish is Strawberry Water Ice, one of many ices (aka frozen desserts) I fancied enough to put in my cookbook.
It will have to hold you for a few weeks as I will be offline planning and then taking a trip to Bermuda.  See you in May with new recipes.

Downton Dish

Some Downton news to help carry you through Downton Downtime until we meet again for Season 4:

•  Season 4 Casting News: if you can’t resist peaking…
• Joan Collins the latest to dream of Downton role
• Downton BAFTA nom this year limited to Craft Award for Donal Woods
• My Weekly Downton Recap from S3 for Vision TV in Canada: S3E1, a long and winding road

Abbey Cooks Entertain: Downton Garden Party Planning

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 you don’ have an eReader I would suggest the PDF version which can be printed, if you like.

All About Ices

Mrs. Beeton showed how ices, like cakes and puddings, were moulded.

If you remember way back to the Garden Party episode before the war, Daisy was charged with ensuring that the ices didn’t melt.  Ices (frozen desserts) were a staple at garden parties. Simple ices made of summer fruits were fancied by Edwardians, often frozen into elaborate metal moulds representing the shape of the fruits themselves. I find it an amazing feat since they did not have the convenience of our conventional freezers.

The estate dairy provided plenty of whole milk and cream so that the country house cook could also create a variety of rich ice creams to offer guests. You can recreate the same effect of moulded ices using simple silicon moulds in interesting shapes. Freezing your mixture into popsicles also counts, but feel free to simply serve your ices in small dessert bowls.

You can make ices without an ice cream maker by simply placing your mixture into the freezer to let set, and mixing it every hour or so, but it is time consuming and the consistency just isn’t the same. Ice cream makers aerate the mixture to give it a full rich taste, and do the work in as little as 20 minutes.  Modern electric ice cream makers are compact and take all the time and labour out of the old hand cranked versions.

Strawberry Water Ice

Make your own ice without an ice cream maker.

This is a great beginner ice to make.  This is a simple classic Victorian recipe which illustrates how you would freeze your ices without the benefit of an ice cream maker.  Use the pulp from last week’s jiggly jelly.

Serves 4–6

Ingredients

• Pulp from 4.5 lbs. of strawberries from Jiggly Strawberry Jelly recipe
• ¾ cup of sifted icing sugar (or  sugar substitute) to taste
• 1 lemon, juiced

Method

1. Purée the pulp and pass through a fine sieve, discarding the seeds. Place one third of the pulp in a separate bowl, whisking in the icing sugar until dissolved.
2. Whisk this mixture back into the remaining pulp with half of the lemon. Taste and adjust lemon and icing sugar to suit your taste. It will be less sweet when frozen so take that into consideration.
3. Pour the liquid into a shallow plastic container and place in the freezer. Stir every half hour with a fork or until the mixture starts to freeze. Then beat every 15 minutes until it holds a soft shape. You can serve at this point or leave in the freezer for later use.
4. Placing in moulds provides a decorative touch to your garden party table but should be allowed to soften before serving. The warm weather outdoors should help accomplish that nicely. Alternatively, let the ice soften in the container, and mix before serving.

Cherry Blossom tea tablescape  from Stone Gable

I am still patiently waiting for Spring to take a firm hold.  We did have a thunder storm last night, but apparently are expecting snow on the weekend. In some parts of the world it is the bloom of the cherry blossom which signals the arrival of Spring.  I have fond memories of the Cherry Blossom Festival in Vancouver, organized by Linda Poole, a dear friend of mine.  If you are blessed by cherry blossoms do take time to enjoy them; why not enjoy tea under a cherry tree, or set some blossoms on your table. Every moment is precious, particularly when you lose someone who has touched your life.  Our prayers are with April’s  family and close friends. She was feisty spirit who lost her fight with pancreatic cancer this past week.

As you may know, Tea Tuesday is a weekly tradition I started last year, dishing about Downton Abbey, featuring a new “Downton” era recipe. Check out my Online Guide to Afternoon Tea, helpful in understanding traditions and recipes to help you host your own tea party with family and friends.

As we look forward to warmer days today’s dish is Jiggly Strawberry Jelly, great for Garden Parties, also known as “tea outside.”

Downton Dish

Spring is in the air

Some Downton news to help carry you through Downton Downtime until we meet again for Season 4:

• Newt Gingrich is the latest public figure to gush over Downton Abbey.
• In Praise of Donal Woods, Downton’s Production Designer
• Downton Insight:  some thoughts about her uncle’s creation by Jessica Fellowes.
• Season 4 Gossip: for those of you who crave news about the upcoming season.
• An inspiring Downton Tea Party: check out Charlotte Wood’s very Downton tea 
• My Weekly Downton Recap from S2 for Vision TV in Canada: The Christmas Episode and treacle tarts to welcome Season 3  

Abbey Cooks Entertain: Downton Garden Party Planning

Click here to buy

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 you don’ have an eReader I would suggest the PDF version which can be printed, if you like.

Jiggly Strawberry Jelly

Be inspired by the lovely moulded desserts spotted in the Downton kitchen in the show’s very first episode.  The Edwardians went gaga over gelatin and your grandmother likely had a favorite jelly salad to bring to family events. Flavored gelatins are so convenient, but try making jelly yourself to taste the difference using real fruit. It also helps use up all those berries you plan to bring home from the berry farm in the coming months.  If you need other inspirations for your strawberry bounty, you can also make great jams, like strawberry champagne, or strawberry rhubarb.

Serves 4

Ingredients

• 4 ½ lbs. strawberries, hulled
• ½ cup caster sugar (or sugar substitute)
• 1 tsp. lemon juice
• apple juice (as needed and if required)
• 1 tbsp. unflavored gelatin powder

Method

1. Mash the strawberries with the caster sugar with a potato masher and let the mixture rest for an hour.
2. Transfer to a jelly bag (or multiple layers of cheesecloth set over a sieve) set over a large bowl. Resist the urge to press on the fruit. Cover with a clean cloth, and leave in a cool place overnight.
3. This should yield 2 cups of liquid*. If you don’t have enough, add enough apple juice to make up the difference. If you have more than 2 cups you can add a little more gelatin or add the liquid to your Pimm’s Punch or other drinks.
4. Heat ¼ cup of the strawberry juice to boiling. Sprinkle the gelatin over ¼ cup of cold water in a bowl, let bloom, and then add the hot juice, mixing thoroughly until the gelatin has dissolved. Add the rest of the juice and lemon juice. Strain the mixture through a fine sieve into a large decorate mould, or individual moulds and chill overnight to set.
5. The trick to turning out the jelly mould is to quickly dip in a bowl of boiling water to loosen the edges.

Reserve the pulp from the strawberries to make strawberry ice, a recipe to share next week.

The Award Winning Royal Tea at the Intercontinental London

Spring is here, the snow around us has melted, and you can see tulips breaking through the soil. Even the golfers have come out of hibernation on the golf course where we live. Of course we all anxious to shed our winter clothes, but not quite yet. Our patience will be rewarded in the coming weeks. I have to keep reminding myself of that.

As you may know, Tea Tuesday is a weekly tradition I started last year, dishing about Downton Abbey, featuring a new “Downton” era recipe. Check out my Online Guide to Afternoon Tea, helpful in understanding traditions and recipes to help you host your own tea party with family and friends.

Today’s dish is Garden Cake, as we look forward to getting back into our yards, to grow, or just throw fabulous garden parties. Garden Parties, after all is just tea outside.

Downton Dish

It has been a relatively quiet week on the Downton Abbey news front:

• Great April Fools stories:
  • The Entire Cast killed off in S4
  • Change of Filming Venue and Delay of S4
  • Walking Dead Spoof
  • Highclere Castle sold to be converted into luxury hotel
• Downton with Shopping! Mr. Selfridge’s Jeremy Piven talks Downton Abbey, Harry’s duality and more
• My Weekly Downton Recap from S2 for Vision TV in Canada: the Spanish Invasion and Shortbread recipe.

Abbey Cooks Entertain: Downton Garden Party Planning

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 you don’ have an eReader I would suggest the PDF version which can be printed, if you like.

Garden Cake

It’s time to think of Spring, gardens, and garden parties

While every little bit of the garden seems to end up in this cake, they are mostly winter vegetables accessible to everyone this time of year.  This version is inspired by the National Trust’s Kitchen Garden Cake, which was a thrifty way to use vegetables in creative ways in times of food shortage. Actually, not a bad way to get your kids to eat their veggies and a lovely cake to offer at your next garden party. Here’s my link to  other garden party ideas, but my book has a whole chapter on them.

Serves 8–10

Ingredients

• ¾ cup Unsweetened Applesauce
• 1 cup caster sugar (or sugar substitute)
• 3 eggs
• 1 ½ cups whole wheat flour
• 2 tsp. baking powder
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 1 cup coarsely grated parsnip (about 1.5 medium parsnips)
• 1 cup coarsely grated carrot (about 1.5 medium carrots)
• 1 cup coarsely grated potato (about 1 large potato)
• 1 cup coarsely grated apple (about 1 large apple)
• 1 orange, zested, then juiced

Method

1. Heat the oven to 350°F. Grease and line a 9 inch spring form pan.
2. Mix together the flour, baking powder and spices in a large bowl. Mix together the applesauce, sugar and beat in the eggs. Fold into the cake mixture along with the carrot, parsnip, potato and apple. Stir in the orange zest and juice.
3. Pour into the prepared cake tin and bake for 50–60 minutes, until a skewer comes out clean.
4. Remove from the pan and set on a wire rack to cool. Dust with icing sugar and decorate with carrot curls* and a light cream cheese icing if you prefer.

*you will just have to download my book to find out how to make carrot curls, or you can search on the web.

Easter Tea at the trendy Ampersand Hotel, Kensington

Spring has officially arrived, a time of birth, renewal and Easter.  A moveable feast, Easter occurs the First Sunday after the Full Moon following the Vernal Equinox in the Northern Hemisphere.  Just check a calendar, it’s much easier.

As you may know, Tea Tuesday is a weekly tradition I started last year, dishing about Downton Abbey, featuring a new “Downton” era recipe.  Check out my Online Guide to Afternoon Tea, helpful in understanding  traditions and recipes to help you host your own tea party with family and friends.

Today’s dish is Simnel Cake, the traditional cake eaten at Easter, signifying the end of Lent.

Marking the end of Lent, Holy Week leads to Good Friday which commemorates the crucifixion and death of Jesus Christ who died for our sins on the cross.  This weekend, on Easter Sunday, we celebrate his resurrection.  Easter is also linked to the Jewish Passover by symbolism and where it falls on the calendar.  Easter customs vary across the Christian world, but decorating Easter eggs is a common motif.

In the Western world, Easter takes on secular customs, such as egg hunts and the Easter bunny.  The English tradition of wearing new clothes at Easter would have been gleefully followed by the women of Downton Abbey, although I am not so sure about the Dowager.  The Easter Bonnet, made famous by Judy Garland in Irving Berlin’s Easter Parade is the last of this tradition, which was to keep in harmony with the renewal of the year and the promise of spiritual renewal and redemption.

What’s Cooking?

There are many traditional dishes which were enjoyed as favorites in the Downton era and still continue on today.  A few Easter recipes from my cookbook are featured in Everything Zoomer Magazine, including hot cross buns, leg of ham and simnel cake which we also include below. We have also made easy baked ham and last week’s ham and potato soup to do justice to your left over ham bone.

Downton Dish

There is still some news to share during Downton Downtime.  They are filming S4 after all.

• Estate Run:  Downton Abbey’s High Clere Castle is setting to host run for Parkinson’s UK  
• Downton ladies greet Book of Mormon: Elizabeth McGovern and Laura Carmichael attend Book Of Mormon opening night in London 
• Check out Mr. Selfridge:  You might want to check out the new PBS show starting at the end of the month. Its the  story of how an American brought shopping to a whole new level in 1900s London.  
• Downton Rewind:  My Weekly Downton Dish Column for Vision TV: this week, S2E6 The Canadian Patient.
• Downton key export:  British hit drama Downton Abbey leads way in TV exports

great cushion for the new couch in my office.

Lord D is partial to the opinions pillow

• Downton Pillows:  you can bring Downton into your home or work with these great pillow sayings.  Pasttimes carries pillows with great Downton sayings which I have found fit perfectly into the decor of both my home and office.

My Chat with Cooking’s Most Famous Bow Tie

Tuesday was a big day.  I was interviewed by none other than Christopher Kimball, the face of America’s Test Kitchen.

It was bizarre having that familar voice asking me questions, and boy does he ask a alot of questions.  We talked about a range of Downton era topics, and he freely admitted that this was his favorite time in food history.  We talked about the expanse of the Edwardian menu, how we would all love to live in that house, cooking on a coal stove (I compared it to cooking on an AGA). While I asserted that the apple charlotte was far easier to cook that the famous raspberry meringue, he admitted he had a challenge making an apple charlotte.  We talked about the Edwardian’s love for rhubarb and jello; he was pretty sure that the test kitchen had not tested jello shots, the modern version of the Edwardian’s wine jelly, a palette cleanser.

The interview will be broadcast in early Summer, so stay tuned.

Abbey Cooks Entertain: Downton Downttime Dining

Some Downton fans do needle point, others cook in the off season.  With 220 Downton era recipes, you will want to get this book for recipes for the famous Downton dishes from Season 1-3.  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 you don’ have an eReader I would suggest the PDF version which can be printed, if you like.

Testimonial: Rachel from Edwardian Promenade makes 2 beef dishes from my book.

Simnel Cake

11 balls representing the apostles top the simnel cake

Simnel cakes originated in the medieval era. It is a light fruitcake, covered in marzipan, then toasted. Eating of the cake signifies the end of Lent so it is rich with the butter, eggs and milk which were restricted during Lent. Marizipan or almond paste is baked into the middle and topped with eleven marzipan balls representing the true disciples of Jesus (omitting Judas). In some variations Christ is also represented by the placement of a ball in the centre.
The cake is also served as Mothering Cake. While Mother’s Day is celebrated in early May in North America, families across the British Isles celebrate on the 4th Sunday of Lent. Mothering Sunday was commemorated in England in the 1600s, a day for all — including servants — to spend a day with their mothers.

Serves 10

Ingredients

• Almond Paste
  • 1 lb. icing sugar, sifted
  • 2 cups ground almonds
  • 1 egg yolk, lightly beaten
  • 3 -4 tbsp. orange Juice
  • 5 Drops Almond Extract
• Cake
  • 1 ¾ cups unbleached all purpose flour
  • 3 tsp. baking powder
  • 2 tsp. ground nutmeg
  • 2 tsp. ground cinnamon
  • 1 lb. mixed dried fruit:currants, dark and golden raisins, red glace cherries
  • ¼ cup candied citrus peel, chopped
  • 1 orange, zested
  • ¾ cup unsalted butter
  • 1 cup caster sugar (or sugar substitute)
  • 3 eggs
  • 2 tbsp. milk
  • 2 tbsp. apricot jam

Method

1. Prepare the almond paste: Making your own almond paste is much better than store bought which tends to have too much sugar and which may liquefy under the broiler. To make your own almond paste you will need a food processor fitted with a steel blade.
2. Process the icing sugar and ground almonds, slowly dripping in egg yolk, orange juice and almond essence. The mixture should form a pliable paste. Set aside a small portion for 11 balls to decorate the cake. Roll out the remaining paste into 2 circles which are the approximate size of your baking pan. You can use the bottom of the pan to trace an outline and cut inside the line to ensure a good fit.
3. Preheat oven to 325°F. Prepare a 9 inch spring form pan, by lightly greasing the bottom and sides.
4. Sift flour, salt and spices together, then stir in fruit and peel. Cream butter and sugar thoroughly until light and creamy, then beat in eggs one at a time, until the mixture is fluffy. Reserve a teaspoon of egg for finishing the cake later. Gently stir flour and fruit into the creamed mixture in two stages, adding a little more milk to give the mixture a dropping consistency.
5. Place half the mixture into the prepared pan. Place one pre-rolled round of almond paste on top. Cover with remaining cake mixture. Before baking the cake, give the pan a few sharp taps on a firm surface. This settles the mixture and prevents holes from forming in the cake.
6. Place the pan on a baking sheet. To prevent the cake from drying out, wrap corrugated cardboard — extending about an inch above the pan — and secure it with twine.
7. Bake in the centre of the oven for 1 hour. Lower the heat to 300°F and bake for an additional 3 hours or until a thin metal skewer inserted in the centre of the cake comes out clean.
8. Level the cake by placing a heavy pot on top of the cooked cake while it is still hot. When the cake has cooled slightly, remove the pot and the cardboard, and place the cake on a wire rack, allowing to cool completely in the pan.
9. Brush the top of the cake with apricot jam which has been warmed, then cover the top of the cake with the second round of almond paste. Roll 11 small balls of retained paste and place evenly around the edges on top of the cake. Brush the top with a little beaten egg and very lightly brown under the grill until the almond paste turns light golden brown. Remove and leave to cool. You can now release the clip on the spring form pan.
10. I like it plain, but many people also decorate with a ribbon tied around the base, particularly for Mothering Day, and a few edible flowers placed on the top.

Enjoy a special Easter Tea at the Dorchester

Only one more day before we can officially say goodbye to Winter and hello to Spring. Unfortunately the seasons take their sweet time in making the shift change, but it won’t be long until we can put our winter boots and sweaters away. It does help that Easter is earlier this year.

As you may know, Tea Tuesdays is a weekly tradition I started last year, dishing about Downton Abbey, featuring a new “Downton” era recipe.  Starting last week we departed from simply providing Afternoon Tea recipes and expanding our Tuesday repertoire to include dishes you would see at High Tea–what workers would eat as an early supper at the end of their day.  It will give you a better sense of the difference between Afternoon Tea and High Tea, and give Lord D, my official taster, a chance to recover from tea treat overdose.  There are only so many delicious cakes and tarts (even if they are made healthier) that a man can take.

You can still 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.

Today’s dish is Ham and Potato Soup, a great way to use the left over ham bone from your upcoming Easter Dinner.

Downton Dish

You’re in the Soup

There is still some news to share during Downton Downtime.  They are filming S4 after all.

• 24 million fans can’t be wrong Downton Abbey Becomes Highest Rated PBS Drama of All Time
• Dan Steven’s MakeOver (spoiler alert): recent pictures
• The Music:  the inspiration behind the music:  a chat with John Lunn
• Downton Rewind:  My Weekly Column for Vision TV: this week, S2E5 Downton Distressed
• Christmas Special Critics: Field and Stream gives thumbs down
• Video Clip:  new Downton Dollhouse Season 3, Episode 5 and Episode 6.
• Your Tuesday Brain Tease:  Many a true word has been uttered by the Dowager, but can you find the 19 words which might be used to describe Lady Violet? 

Chatting with Cooking’s Most Famous Bow Tie

I am always amazed the power of the internet and the far reaching love of Downton food.  I recently interviewed with a magazine in Norway and today I chat with Christopher Kimball of America’s Test Kitchen for an upcoming radio broadcast.  I will link to the broadcast once it is up and live.

I have always admired the dedication of the America’s Test Kitchen team who tirelessly test and retest recipes to take away the trial and error for beginners.  The science behind food preparation also fascinates me.  Many experienced cooks often “discover” the science of food through trial and error, but knowing the scientific principle is a great short cut for those just learning to cook.  I was most pleased that their basic approach to making scones is the same as mine, using grated frozen butter and folding.

Abbey Cooks Entertain: Downton Downttime Dining

Some Downton fans do needle point, others cook in the off season.  With 220 Downton era recipes, you will want to get this book for recipes for the famous Downton dishes from Season 1-3.  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 you don’ have an eReader I would suggest the PDF version which can be printed, if you like.

Ham & Potato Soup

Hearty Downstairs Soup

This is a great Irish inspired soup which we had this past week in celebration of St. Patrick’s Day.  If you wondered about the history of the day, I previously provided a brief history of “green day” and a great Irish Stew recipe.  

This is an example of a dish which would start upstairs and finish downstairs.  After a lovely upstairs dinner of lovely roast ham, the bone could be made into a delicious soup for the servants.

So this is a great way to use your left over ham bone after a great Easter ham.  My grandmother always made an amazing potato soup with a lovely toasted nutty flavor, simply by browning flour. You can add dairy (I sometimes add some non-fat plain yogurt, mixed in with the flour and hot broth in Step 4)  if you like a creamy soup, or not if Mrs. Hughes does not feel it prudent to waste dairy on your servants.

Serves 6

Ingredients

• 1 ham bone (meaty preferred)
• 1 cup left over ham, finely chopped if your bone has been picked pretty clean
• 4 cups chicken broth (low sodium)
• 4 cups water
• 1 onion, diced
• 2 stalks celery, chopped
• 4 – 6 potatoes, cut into small cubes
• 1/2 cup flour
• freshly ground salt and pepper to taste
• 1 tbsp. parsley, chopped

Method

1. Combine the ham bone, ham, water, stock and vegetables in your soup pot and bring to a boil over medium heat, and then reduce to simmer for 40 minutes.  If there is meat still on the bone, it should be easily removed by this point.  Shred and put it in your soup.
2. Add the potatoes, bring back to the boil, then reduce again to simmer for another 15 minutes or until the potatoes are tender.
3. In a medium saucepan, add the flour over medium heat and stir as it turns  brown.  Don’t let the flour burn.
4. Take some liquid from the pot and mix with the flour to thicken.  You can adjust the thickness of the soup by the amount of the flour mixture you add. If it gets too thick, simply add more liquid.
5. Season with salt, pepper and sprinkle the parsley on top when you serve.

Afternoon Tea at the newly renovated Kensington Hotel in London

This past Sunday, clocks “sprang” forward one hour around the world in observance of Daylight Savings Time (DST), first implemented by the Germans in 1916 during World War I as an energy saving measure. The idea caught on.  Currently 70 countries utilize Daylight Saving Time in at least in part of their country. Japan, India, and China are the only major industrialized countries that do not observe some form of daylight saving.

It will likely take a week or so to adjust to losing one hour of sleep.  That still does not explain how I managed to lock breakfast in our locking (self-cleaning) oven on Saturday morning.  I am sure Daisy never had this issue.  By the time I figured out how to reset the oven, our breakfast was now brunch.

Two become One in Downton Downtime

Tea Tuesdays is a weekly tradition I started last year, dishing about Downton Abbey, featuring a new recipe to serve with Afternoon Tea, arguably the best contribution the British have made to the culinary world.  I also prepared a weekly post on Mondays to report on the latest Sunday night broadcast with a recipe we may have seen on the show.  Starting today, I will be only be posting on Tuesdays.  Therefore future recipes on Tea Tuesday, may not be those served at Afternoon Tea, but at “High Tea”.

Afternoon vs. High Tea:   I think the recipes will help you see the difference between the two, so you won’t make the mistake of ordering the wrong tea when you visit London.  Afternoon Tea is also known as “low tea”, originating from the low couches and chairs one sat on to enjoy their tea, scones and cakes.  ”High” tea doesn’t mean the same as “high” fashion, it is the meal eaten by workers, much like supper.  ”High” referred to the higher chairs at a table.

You can still 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. For those of you who have just discovered Downton, enjoy the ride but watch out for spoilers.

Today’s treat is a savoury tea treat: Glamorgan Sausauges, a Welsh vegetarian dish. It is served hot at breakfast, brunch or high tea or cold at your garden party or even picnic.  It’s my Dad’s Birthday today, and we would love these even if there is no meat in them.

Downton Dish

The benefit of age

• Downton Downtime:  how about embroidering your favorite characters  
• Video Clip:  One Direction montage of Downton Abbey scenes from S1-3.
• Downton Rewind:  My Weekly Column for Vision TV recapping S2E4 War House
• Maggie Smith was recently  interviewed on the Morning Show with thoughts on the future of her character (clip included).
• If you missed the One Direction Downton Abbey mashup, this  is a great video.

Cooking Downton Dinner

Cooking at with Donna-Maria at Relish Cooking Studios

Last week I had a great time cooking Downton delights and sharing stories with Donna-Marie Pye for a class of Downton food enthusiasts at the Relish Cooking Studio in Waterloo, Ontario.  A best-selling cookbook author herself, Donna-Marie had a great time talking plotlines, back stories.

The beautiful cooking store and kitchen studio is in a converted house with lots of character.  The menu included beef consomme Bordeaux, truffled egg on toast, asparagus salad with saffron champagne vinaigrette, treacle tarts and charlotte russe.

Thank goodness there were little elves to do prep work and clean up.  Donna-Marie jumped in with much gusto.  The only thing better than having someone else cook a great meal for you, is having a great group of people to help you cook it.

Thanks again to the Relish cooking team, and to the ladies (and gent) who took the class.  It is so much fun sharing Downton food with those who love the show.

Abbey Cooks Entertain: Downton Downttime Dining

Some Downton fans do needle point, others cook in the off season.  With 220 Downton era recipes, you will want to get this book for recipes for the famous Downton dishes from Season 1-3.  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 you don’ have an eReader I would suggest the PDF version which can be printed, if you like.

Glamorgan Sausages: A Veggie Delight

Glamorgan sausages, a veggie treat

Glamorgan sausages are a traditional Welsh dish.  Yes, there were vegetarians in the Edwardian era, and like dishes which came out of the era, they are made to look the meat version.  While exact dating is a bit tricky we can point to Wild Wales, published in 1862 where the author,  George Borrow, wrote about the treat: “ The breakfast was delicious, consisting of excellent tea, buttered toast, and Glamorgan sausages”.  Eaten hot they are great as part of brunch or breakfast but they also great as part of high tea, or cold at a picnic or garden party.

Makes 8 sausages

Ingredients

• 3/4 cup fresh bread crumbs
• 4 ounces (about a cup) white cheddar cheese, grated
• 1 leek, washed and finely chopped
• 1 tbsp. flat leaf parsley, chopped
• 1/4 tsp. mustard powder
• 1 egg
• 1 egg, separated
• up to 1/4 cup milk
• salt and freshly ground pepper
• 1/2 cup whole wheat flour
• 1 tbsp. olive oil
• 1 tbsp. butter

Method

1. Combine the bread crumbs, cheese, leek, parsley, mustard, salt and pepper in a large bowl.  Add the one egg and the additional egg yolk and mix thoroughly.
2. Add enough milk to bind the ingredients.
3. Make 8 balls, about 1 1/2 tbsp. each and roll each ball between your hands to make a sausage/cigar shape, about 4 inches long.
4. Beat the remaining egg white until frothy. Place the egg in a shallow dish and flour in another.  Dip each sausage in the egg white, then roll in the flour.
5. Heat the oil and butter in a non-stick skillet. Add the sausages, turning to get brown on all sides for about 8 minutes.  Don’t cook too long or the cheese will start to ooze through.
6. Serve hot or cold.

There is free flowing champagne with the   Vintage Tea at the Mandeville Hotel till June.

My actual “birthday” is over and it while it was a lovely day, I love claiming a full month to share merriment with other March babies, including son Master J.     Making a special effort to reach out to friends for lunch or perhaps Afternoon Tea is a great way to make the best of March while we wait for Spring flowers to emerge. While Granny might not approve, many tea houses now offer champagne or celebration teas.

Each Tuesday I dish on Downton Abbey and other topical issues one might discuss at tea, served up with a recipe with an interesting history.  You may find my Online Guide to Afternoon Tea helpful in understanding traditions and recipes to help you host your own tea party with family and friends. For those of you who have just discovered Downton, enjoy the ride but watch out for spoilers.

Today’s treat is a savoury tea treat: Gougères, french name for cheese puffs. The nice thing about savoury items is they can also do double duty as appetizers and vice versa. They pair nicely with your champagne tea.

Downton Dish

A great cover girl choice for Canada’s Zoomer, “boomers with attitude”.

• Canada’s Zoomer Magazine for boomers with attitudes certainly picked the right cover girl for their April issue.  A great feature on all things Downton, including my own treacle recipe.
• Downton Abbey S4 Casting News:  Danger, Spoiler Alert. 
• Wall Street Journal article reminds us to head the Downton lesson: diversify…and avoid anyone named Ponzi.
• Will she be back? Spoiler: I wonder if we can expect a visit from Grandmama in S4?
• Video Clip:  Great DWNTN KDS montage of Downton Abbey scenes from S1-3.

Abbey Cooks Entertain: Cooking During Downton Downttime

Some Downton fans do needle point, others cook in the off season.  With 220 Downton era recipes, you will want to get this book for recipes for the famous Downton dishes from Season 1-3.  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 you don’ have an eReader I would suggest the PDF version which can be printed, if you like.

Gougères

The savoury cream puff is perfect for stuffing.

Perhaps a little challenging to pronounce, this are simply cheese puffs, a savory version of cream puffs, which uses the same pâte à choux pastry. Originating in Burgundy, France, they provide a classic French and unique touch to your tea or appetizer tray.  They are not terribly difficult to make, and freeze beautifully.  Their hollow interior makes them perfect for stuffing, or split for filling with your favorite soft cheese.

Makes 30 mini cheese puffs

Ingredients

• ½ cup water
• 3 tbsp. unsalted butter, cut into cubes
• ¼ tsp. salt
• ½ tsp. savoury spice (i.e. cayenne or chili powder)
• ½ cup flour
• 2 large eggs
• ¾ cup grated cheese (traditionally Gruyere)

Method

• Preheat the oven to 425°F. Line a baking sheet with parchment paper or silicone baking mat.
• Heat the water, butter, salt, and chile or pepper in a saucepan until the butter is melted.
• Add the flour all at once and stir vigorously until the mixture pulls away from the sides into a smooth ball. Remove from heat and let rest two minutes.
• Add the eggs, one at a time, stirring quickly. The batter may start off looking lumpy, but keep at it and it will smooth out. You can always time travel and use your food processor for this stage if you wish if you doubt your arm strength.
• Add the ¾ of the grated cheese to the mixture and stir until well combined.
• Wet a spoon and drop thumbnail-sized spoonfuls on a parchment lined cookie sheet about an inch apart.
• Use your handy little scoop here if you have one. Top each puff with a bit of the remaining cheese, then pop the baking sheet in the oven.
• Bake for 10 minutes, then turn the oven down to 375°F and bake for an additional 20 to 25 minutes, until they’re completely golden brown.
• For extra-crispy puffs, five minutes before they’re done, poke the side of each puff with a sharp knife to release the steam, and return to the oven to finish baking. It you take them out too soon they will deflate.
• The puffs are best served warm, so if you have made them in advance, simply pop on a cookie sheet and reheat in a low oven for a few minutes. You can serve them plain, fill or cut and spread with your favorite soft cheese.