The Unofficial Downton Abbey Cookbook Part 9

Cuc.u.mbers a la Poulette

Want to know one way to make cuc.u.mbers delicious? Cover them with b.u.t.ter and sugar. Any guest visiting Downton with a sweet tooth would eat these vegetables with gusto while the silent staff would look eagerly on, hoping for leftovers.

YIELDS 4 SERVINGS.

4 large cuc.u.mbers, sliced 4 tablespoons unsalted b.u.t.ter 1 tablespoon all-purpose flour 112 cups low-sodium chicken broth 2 teaspoons kosher salt 12 teaspoon freshly ground black pepper 1 teaspoon sugar 2 large egg yolks, beaten 1 tablespoon fresh parsley, chopped Place cuc.u.mbers in a large pot and cover with water. Let soak for 1 hour, then drain and let dry on cloth.

Heat b.u.t.ter in a large saucepan over medium-high heat. Add cuc.u.mbers and fry over moderate heat, without browning, for 5 minutes. Lower heat, then add flour, stirring. When thoroughly mixed, add broth and simmer gently for 25 minutes. Stir in salt, pepper, and sugar.

Drawing the pan to one side, add beaten egg yolks and parsley, beating thoroughly. Remove from heat.

Suggested Pairings This would be an excellent accompaniment to Mrs. Patmore's Dropped Roasted Chicken (see Chapter 5), Cla.s.sic Beef Wellington (see Chapter 4), or even Roasted Veal Chops with Rosemary-Basil b.u.t.ter (see Chapter 5).

Baked and b.u.t.tery Balsamic Asparagus with Sea Salt

Likely served at Downton Abbey as part of the vegetable course, a version of this dish was served in the first-cla.s.s cabins of the t.i.tanic, whose sinking changed the lives of everyone at Downton Abbey. It's likely that the sea salt used in this recipe would have had everyone thinking of their loved ones lost at sea.

YIELDS 4 SERVINGS.

1 bunch fresh asparagus, trimmed Extra-virgin olive oil Sea salt and freshly ground black pepper to taste 14 cup unsalted b.u.t.ter 1 tablespoon balsamic vinegar 112 teaspoons soy sauce Preheat oven to 400F.

Lightly oil a baking sheet with olive oil. Place asparagus on greased baking sheet, then season heavily with salt and pepper.

Bake asparagus for 1015 minutes or until tender.

Melt and brown b.u.t.ter in a small saucepan over medium-high heat. Remove from heat, then stir in balsamic vinegar and soy sauce. Pour over baked asparagus and serve.

Etiquette Lessons While it is common in America for the host to take the first bite of food, a tradition likely pa.s.sed on from medieval times to prove that the food is not poisoned, most leaders of etiquette - especially those frequenting Downton Abbey - would be horrified at such an act of rudeness. Instead, the guest of honor should be served - and should eat - first.

Mrs. Patmore's Easy Roasted Parsnips

If Mrs. Patmore wanted to take a day off, or at least give herself an easier evening, she could simply whip up these relatively effortless roasted parsnips as one of the vegetable offerings. They're so delicious that no one would know that she needed an easy dinner service.

YIELDS 4 SERVINGS.

5 teaspoons extra-virgin olive oil 1 tablespoon lemon juice Kosher salt and freshly ground black pepper to taste 2 pounds parsnips, peeled and cut into 2-inch slices 13 cup vegetable stock 12 cup unsalted b.u.t.ter, softened 4 teaspoons drained horseradish 1 tablespoon light brown sugar 2 teaspoons maple syrup 1 tablespoon finely chopped flat-leaf parsley 1 teaspoon fresh rosemary, chopped 1 teaspoon fresh thyme, chopped Preheat oven to 400F. Whisk together olive oil, lemon juice, salt, and pepper in a medium bowl. In a large yet shallow roasting pan, toss the parsnips with lemon and olive oil mixture. Add the broth, cover with aluminum foil, and roast, stirring once or twice, until the parsnips are tender and the stock has evaporated or been absorbed, about 2045 minutes. Check often to avoid mushiness.

Combine the softened b.u.t.ter with the horseradish, brown sugar, maple syrup, parsley, rosemary, and thyme. Toss the warm parsnips with the herb b.u.t.ter and serve.

Suggested Pairings Parsnips are a root vegetable closely related to the carrot. Though sweeter in taste, they can be cooked and used much like carrots. Thus, you could pair this dish with any entree in need of a carrot-like side, whether it be the Cla.s.sic Beef Wellington (see Chapter 4), Mrs. Patmore's Dropped Roasted Chicken (see Chapter 5), or any of the dishes enjoyed by the servants (see Part 2).

Chapter 7.

THE FINISHING TOUCH: SWEETS AND DESSERTS.

Nowadays, dessert brings connotations of decadent chocolate cakes, opulent ice-cream sundaes, and tangy tarts. But during the era of Downton Abbey, what we would consider dessert was most commonly called "pudding" or "afters." In fact, in England the "afters" would not be called "dessert" by the upper-middle and upper cla.s.ses unless fruit was involved. Yet nothing unites the cla.s.ses like a love for sugar - unless you sprinkle salt all over the Raspberry Meringue Pie like poor blind Mrs. Patmore! The dishes in this chapter, from Sir Anthony's beloved Apple Charlotte to the Vanilla Wafers with Double Chocolate Ice Cream to the ever-impressive Grand Gougere, will be admired and enjoyed by all, regardless of s.e.x or salary.

Grand Gougere

A French and, according to Edwardian society thus fancy, dessert, this is a savory choux pastry (also known as French cheese puff) filled with upscale cheeses such as Gruyere or Comte that is an aristocratic response to more plebian puff pastries such as Yorkshire Pudding (see Chapter 10). The Countess of Grantham would gladly offer this pastry at any c.o.c.ktail or garden party.

ABOUT 30 GOUGeRES (FRENCH CHEESE PUFFS).

34 cup whole milk 1 stick unsalted b.u.t.ter, cut into tablespoons 1 pinch white sugar 1 teaspoon kosher salt 1 cup all-purpose flour 4 large eggs 34 cup grated Gruyere cheese, plus some for topping 14 cup grated Parmesan-Reggiano cheese 1 pinch white pepper 1 pinch nutmeg Preheat oven to 400F. Line two large baking sheets with parchment paper.

Combine milk, b.u.t.ter, sugar, and salt in a medium-sized saucepan. Bring mixture to a boil, then add flour. Stir with a wooden spoon until dough forms, then lower heat and stir dough until it dries and pulls away from the pan, about 35 minutes.

Sc.r.a.pe dough into a medium-sized bowl and allow it to cool for 2 minutes. Beat eggs into dough one at a time, being careful to beat thoroughly between each addition. Add cheeses, a pinch of white pepper, and a pinch of nutmeg.

Transfer dough to a pastry bag with a 12-inch round tip and pipe tablespoon-sized mounds onto the baking sheet. Keep mounds at least 2 inches apart. Sprinkle with extra Gruyere and bake for 25 minutes or until puffy and golden brown. Serve hot.

Times Gone By While this dish might appear perfect for a tea party - it is, after all, a finger food - savory dishes were considered improper for a tea, where the food is required to be sweet unless it's a sandwich.

Vanilla Wafers with Double Chocolate Ice Cream

With the advent of Service a la Russe, ice cream and wafers became the standard nonfruit dessert, while a "hot sweet" dessert, otherwise known as a dessert served warm, was offered beforehand. Mrs. Patmore may have served this decadent dessert on those warmer nights, when tempers at dinner were really "steaming" up and in need of a good cooling down.

YIELDS 46 SERVINGS For Wafers 12 cup unsalted b.u.t.ter, softened 1 cup white sugar 1 large egg 2 tablespoons bourbon vanilla extract 113 cups all-purpose flour 34 teaspoon baking powder 12 teaspoon kosher salt For Ice Cream 3 egg yolks 23 cup white sugar 12 cup high-quality unsweetened cocoa powder 1 teaspoon kosher salt 1 teaspoon bourbon vanilla extract 2 cups heavy cream 23 cup half-and-half 13 cup high-quality semisweet chocolate chips For wafers: Preheat oven to 350F.

In a medium-sized mixing bowl, cream together b.u.t.ter and sugar. Gradually beat in egg and bourbon vanilla extract.

In another medium-sized bowl, combine flour, baking powder, and salt. Add to wet ingredients in small batches and mix well.

Drop by teaspoonfuls 23 inches apart on a greased baking sheet. Flatten cookie drops with the back of a spoon, then bake in preheated oven for 1012 minutes until edges are golden brown. Remove to wire rack to cool.

For ice cream: In a small bowl, beat egg yolks for 23 minutes until they are light and fluffy. Set aside.

In a large bowl, mix together sugar, cocoa powder, salt, and bourbon vanilla extract. Pour in beaten egg yolks and thoroughly blend using an electric mixer. Add cream and half-and-half a little at a time, beating after each addition. Chill mixture in refrigerator for 23 hours.

While cream mixture chills in refrigerator, grate chocolate chips using a blender or food processor. Stir into cream mixture, then freeze mixture in the canister of an ice-cream maker according to manufacturer's instructions.

Etiquette Lessons After dinner, the women at Downton Abbey and their guests would excuse themselves after the fruit course (or the last dessert course) and head to the dining room. The men would stay in the dining room and have their coffee, Cognac, or liquor of choice.

Dark Desires Chocolate Cake

It's a well-known stereotype that women love to eat chocolate when under stress - and this cake fits the bill. Perhaps Lady Mary would indulge in this delicious chocolate cake while considering Matthew's first marriage proposal.

YIELDS 68 SERVINGS For Cake 2 cups all-purpose flour 112 cups white sugar 12 cup light brown sugar 1 cup fine-quality unsweetened cocoa powder, such as Scharffen Berger 2 teaspoons baking soda 1 teaspoon baking powder 12 teaspoon sea salt 2 eggs, room temperature 1 teaspoon Bourbon vanilla extract 1 cup cold brewed coffee 1 cup b.u.t.termilk 12 cup vegetable oil For Icing 2 cups (1-pound) b.u.t.ter (no subst.i.tutes), softened 9 cups confectioners' sugar 212 cups fine-quality unsweetened cocoa powder 1 teaspoon Bourbon vanilla extract 1 cup whole milk Preheat oven to 350F. Grease and flour a 913-inch pan.

In a large bowl, sift together the flour, sugars, cocoa powder, baking soda, baking powder, and salt. Make a well in the center and pour in the eggs, vanilla, coffee, b.u.t.termilk, and oil. Mix with a wooden spoon until smooth; batter will be thin. Pour into prepared pan.

Bake for 3540 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan for 45 minutes.

As cake cools, prepare the icing. In a stand mixer with a paddle attachment on medium speed, beat b.u.t.ter until smooth and creamy. Reduce speed to low and add confectioners' sugar, cocoa powder, and vanilla, sc.r.a.ping down sides of the bowl with a spatula as you go. Add milk as needed until frosting reaches preferred spreading consistency. (For thicker frosting, add less than a cup of milk. To thin out your frosting, add more milk.) Once cake has thoroughly cooled, spread icing over the top.

Times Gone By When people think of chocolate and England, they often think of Cadbury chocolates. In 1905, Cadbury introduced its Dairy Milk bars to the world, which became its bestselling product by 1913. Many of the workers in the Cadbury factory would go on to join Matthew Crawley in fighting for their country during World War I.

Creamy Chocolate Mousse

Don't let the texture deceive you; this mousse is actually quite filling, especially when compared to most modern mousses found today. Mousse, named after the French word mousse meaning "lather," or "foam," is a delicious and unique option for a dinner party and would be quite popular amongst all the daughters of Downton when they had a particular craving for chocolate.

YIELDS 46 SERVINGS 10 ounces high-quality bittersweet chocolate 1 stick unsalted b.u.t.ter, cut into pieces 2 tablespoons dark brewed coffee 3 large eggs, separated, at room temperature 1 teaspoon vanilla extract 2 tablespoons dark rum 1 cup heavy whipping cream, cold 1 teaspoon sea salt Melt chocolate and b.u.t.ter in a double-boiler over slightly simmering water, stirring until smooth. Remove chocolate-b.u.t.ter mixture from heat and stir in coffee. Set aside.

Using an electric mixer, beat egg yolks together in a small bowl until extremely thick, about 35 minutes. Then whisk egg yolks, vanilla extract, and rum into the chocolate mixture.

In a medium bowl, beat the whipping cream with the electric blender until stiff peaks form.

In a separate bowl, whisk together egg whites and salt until soft peaks form.

Fold the whipped cream into the chocolate mixture. Transfer to one large serving bowl or into individual bowls.

Etiquette Lessons Since the consistency of this mousse is so thick, it would likely be eaten with a fork. In Edwardian England one did not eat anything with a spoon if it could be eaten with a fork.

The Dowager Countess's Dark Chocolate Truffles

If anyone really wanted to win the approval of the ever-opinionated Dowager Countess, they would simply have to bring her these chocolates - which only became readily available in Europe in 1902 - as a peace offering. Perhaps the Countess of Grantham would bring these to the Dowager in an attempt to sweeten her up to the idea of breaking the entail. Luckily for the Countess of Grantham, no sweets were needed!

YIELDS 60 TRUFFLES.

1 (8-ounce) package cream cheese, softened 2 tablespoons heavy cream 2 cups confectioners' sugar 10 ounces dark chocolate, melted 10 ounces milk chocolate, melted 2 teaspoons vanilla In a large bowl, beat cream cheese until smooth. Slowly beat in cream, followed by confectioners' sugar, until well-blended, then stir in dark and milk chocolates and vanilla until no streaks remain. Refrigerate mixture for 1 hour.

Line a large baking sheet with parchment paper. Using a melon-baller or your hands, shape chocolate into 1-inch b.a.l.l.s. Refrigerate for another hour, then serve.

Times Gone By While the Dowager Countess might appreciate these truffles, she'd be even more impressed with truffles from Prestat, one of London's oldest and most prestigious chocolate retailers. Prestat was founded in 1902 by Frenchman Antoine Dufour, whose family, in 1895, created the chocolate truffle we all know and love.