Good Morning.
Today we do lunch in the English countryside. We begin with a beverage called a QUEEN MOTHER.
2 shots Dubonnet (rouge not blonde)
1 shot gin
Pour into a cocktail shaker with ice and shake gently. Strain into a chilled cocktail glass and garnish with a lemon twist.
The Queen Mum passed along her preference for this beverage to her daughter, Queen Elizabeth II. The current monarch reportedly likes the drink on the rocks, enjoys it at lunch, and just celebrated her ninetieth birthday. She also likes dogs
and dogs lower blood pressure.
Have the drink with CHEESE PECAN WAFERS.
1 cup shredded English cheddar cheese
3/4 cup flour
1/4 cup finely chopped pecans
1 tsp. rubbed sage
Dash salt
Dash pepper
1/3 cup cold butter, cut into small bits
Process the cheese, flour, nuts, sage, salt, and pepper in a food processor or blender until blended. Add the bits of butter
gradually until the mixture forms a ball. Roll 1/4 inch thick on a lightly floured surface. Cut the wafers with a small round
cutter. The top of a shot glass works quite nicely. Place on an ungreased cookie sheet and bake at 350 degrees for 12 minutes
or until the edges are slightly brown. Remove to a wire rack and cool completely. These can be frozen until ready to serve.
Now have a bowl of CHESTNUT SOUP.
1 pound of fresh chestnuts or 8 oz. ready to go puree from a can
1 oz. unsalted butter
1 medium white onion, peeled and chopped
1/2 pound potatoes, peeled and diced
1 1/2 pints chicken broth
Salt and pepper
A tiny pinch of cloves
1/2 tsp. dried thyme
To cook the fresh chestnuts, bring a saucepan of water to a boil. Cut a cross in each chestnut shell and drop into the water. Steep for a minute, drain, and peel off the shells. Melt butter in a large saucepan, add the vegetables, then the chestnuts. If you're using the chestnut puree from a can, do not add it here. Add the clove, chicken broth, salt, and pepper. Cover and bring to a boil. Reduce the heat and simmer until the chestnuts are soft, maybe 20 minutes. If using puree, add it to the soup
when the potatoes are soft and simmer for 5 minutes. Remove from heat, process everything in a blender, and serve.
Roast them at Christmas; make a soup the rest of the year.
And onto BEEF AND GUINNESS PIE
Buy a ready-made puff pastry sheet.
1 3/4 pounds chuck steak, cut into small cubes
2 or 3 tbsp. flour
1 tsp. vegetable oil
2 large onions, thinly sliced
2 carrots, peeled and chopped into coins
2 tsp. Worcestershire sauce
2 tsp. tomato paste
17 fluid oz. Guinness
1 1/2 pints beef broth
2 tsp. granulated sugar
Salt and pepper
1 beaten egg
Place the flour in a bowl and sprinkle with salt and pepper. Add the meat cubes and toss to coat. Heat the oil in a large skillet. Add the meat, brown, and remove. Add the carrots and onions to the skillet and saute for 2 minutes, then return the meat to the pan with Worcestershire sauce, tomato paste, Guinness, broth, and sugar. Bring to a boil, cover, reduce to simmer, and cook for 2 hours. Taste and add more salt and pepper if you want. Heat the oven to 400 degrees. Spoon the meat and veggies
into a deep dish pie plate. Cut a circle of thawed puff pastry slightly larger than the top, press firmly onto the plate, and
seal. Brush the top lightly with a beaten egg. Place on a cookie sheet, reduce the heat to 350, and bake for half an hour or until the top is golden. Cut a wedge to suit your appetite.
The is a heartier, larger, adult version of the more familiar pot pie and jolly much better.
We end the lunch with SYLLABUB.
1/2 cup superfine sugar
1/4 cup sherry
1 tbsp. brandy
Grated rind of 1 lemon
1/2 tsp. vanilla
1 1/2 cups whipping cream
Beat the whipping cream until it starts to thicken, then add the sugar, sherry, brandy, lemon rind, and vanilla and continue beating until you have soft peaks. Spoon into 4 dessert glasses and chill for at least 4 hours.
Legend has it a gentleman stepped out of his English country home as dawn was breaking and declared that he wanted his Syllabub. Within a minute or two, the cook emerged from the kitchen carrying sugar and spices. His son, accompanied
by a comely milkmaid, came running from the barn. Both were flushed of face and sporting a bit a hay here and there.
The son fetched a bowl and filled it halfway up with ale. The cook added her sugar and spices. The milkmaid returned to
the barn and brought a cow directly to the bowl, milking her directly into it. After letting the concoction rest for an hour,
it was pronounced ready to consume.
Improvements have been made to the original recipe along with the method of assembling the ingredients. Sherry has replaced the ale and cream is a better milk any day of the week. Syllabub purists whisk it by hand, but phooey to that one. Use a mixer. I would also suggest having this delight in a setting that will remind you of its delicious history.
Cheerio,
Elisabeth
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