Charlotte Russe is a French chilled dessert made with ladyfingers, filled with a fruit flavored cream filling which has been set using gelatin, a favorite cooking ingredient of the Edwardians. My version cuts some of the fat by substituting half the whipping cream with yoghurt … [Read more...] about Individual Guiltless Strawberry Charlotte Russe
Garden Party
Welsh Glamorgan Sausages: A Veggie Delight
Glamorgan sausages are a traditional Welsh dish. Yes, there were vegetarians in the Edwardian era, and like other vegetarian 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 … [Read more...] about Welsh Glamorgan Sausages: A Veggie Delight
Rhubarb Syrup
Rhubarb was loved by the Edwardians. It went into a variety of dishes, from cakes to drinks. You can make this simple syrup as a base to make a variety of beverages to cool you off. Rhubarb Syrup 5 stalk rhubarb, washed (chopped into ½ inch pieces)½ cup sugar (or … [Read more...] about Rhubarb Syrup
Zesty Rhubarb Cocktails
You can make a variety of Edwardian inspired drinks, starting with rhubarb syrup as your base. Try mixing with vodka or gin to create your own signature martini. You can also simply add sparkling water and a lemon slice for a refreshing non-alcoholic beverage. Zesty Rhubarb … [Read more...] about Zesty Rhubarb Cocktails
The Iconic Coronation Chicken Sandwich
The iconic British Coronation Chicken sandwich has a noble history. Originally served as the "Poulet Reine Elizabeth" now widely known as Coronation Chicken was created by Le Cordon Bleu London to be served at the Coronation Luncheon in 1953. This is the extraordinary story of … [Read more...] about The Iconic Coronation Chicken Sandwich