The Official Downton Abbey Cookbook

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The six series of ‘Downton Abbey’ spanned the period from 1912–1926, and the recipes in this cookbook include a number of dishes which featured in particular episodes, along with additional recipes from cookbooks that were popular during the period, providing a real sense of English cooking at the time. Starting the day the Downton way Today the Downton Abbey film makes its debut in cinemas across the country, to the delight of its longstanding fans. But neither the six seasons and the feature-length outing would be quite as absorbing without its surrounding –the grounds of Highclere Castle, of course where the programme is filmed, but also the spectacle of the costumes, the decor and crucially, the food. One solution was to bone them and stuff the gap with a rich forcemeat (that’s a mixture of ground, lean meat mixed with fat by grinding, sieving, or puréeing the ingredients), which meant the meat could then be easily sliced and served with the obligatory sauce. Additionally, calorie-controlled diets appeared on the scene, including the Hollywood diet, which largely revolved around coffee and grapefruit. To make the fool, purée the raspberries in a food processor or blender, then pass the purée through a fine-mesh sieve to remove the seeds, or use a food mill, which will extract the seeds as it purées. (Removing the seeds is optional but would have been done in houses like Downton.) Combine the cream and superfine sugar in a bowl and, using a whisk or a handheld mixer on medium speed, whip together until soft peaks form. Gently fold in the raspberry purée just until no white streaks remain. Taste and adjust with confectioners’ sugar if you prefer it sweeter. The fool should be fairly tart, however, to contrast with the meringue.

The Official Downton Abbey Cookbook - Booktopia The Official Downton Abbey Cookbook - Booktopia

Toad-in-the-hole was typical of servants’ fare in the early 20th century, as it was cheap, easy, and versatile. NOTE If you are pressed for time, the ladyfingers, as suggested in the headnote, can be replaced by store-bought ladyfingers. Any leftover ladyfingers are excellent on their own and also make a good base for trifle. The Downton kitchen is equipped with copper egg bowls, which are not only great for whisking eggs but are also ideal for heating eggs and sugar over water, as here. If you don’t have a copper bowl handy, any metal bowl will do, or even a heatproof glass one (though it will take longer to heat up).You can easily vary the flavourings in this charlotte, using a different fruit jelly or flavoured cream or changing the spice in the ladyfingers. NOTEYou can pep up the filling with Worcestershire sauce, or make the pastries even more savoury with a little anchovy paste. Any leftover filling is also good baked in a buttered ovenproof dish, in which case you could callit a cheese ramekin, another type of Edwardian savoury. Chocolate and vanilla striped blancmangeBake until the sausage is cooked through and the batter has puffed up and browned, about 45 minutes. Do not cross Violet, matriarch of the Crawley family, whose skill at disarming opponents and getting what she wants is supreme. a wide range of small bites, from custards to straws to everything in between. Like hors d’oeuvres, they were intended to refresh the palate and appealed to diners who did not have a sweet tooth. Cheese, when served, was eaten after the sweet entremets, ostensibly to prepare the palate for the dessert wines, which were followed by a simple dessert of fruit, nuts, and ices. To make the batter, whisk together the milk, flour, salt, and eggs in a bowl until thoroughly mixed.

The Official Downton Abbey Cookbook | Book by Annie Gray The Official Downton Abbey Cookbook | Book by Annie Gray

Add the softened gelatin. (If using powdered gelatin, first liquefy it by nesting the small bowl of gelatin in a larger bowl of hot water, or heating it in the microwave for 5 seconds.) Stir until the gelatin is dissolved.

The servants’ hall table at Downton is usually laden with batter puddings, potatoes, stews, and vegetables that are cheap and filling. Turbot is one of the most prized fish in French cuisine, and the recipe for Turbot with Hollandaise would make a suitably extravagant centerpiece for a Downton-themed dinner – but if you don’t (yet) own a turbotière, you may need to improvise your cooking arrangements to accommodate the fish’s unusual shape. Keeping the heat very low, add the egg mixture to the pan and cook very gently, turning occasionally, until the egg is just cooked through but remains slightly runny, 5–6 minutes. To make the ladyfingers, put 1/2 cup (100 g) of the superfine sugar and the eggs into a heatproof bowl (preferably metal). Rest the bowl over a pan of barely simmering water and whisk until the mixture is light and foamy and warmed through. Remove from the heat and continue whisking until the mixture is cold, 10–15 minutes. Fold the flour, baking powder, and cinnamon into the cold yolk mixture just until fully incorporated.

Downton Abbey recipes: From Charlotte Russe to raspberry Downton Abbey recipes: From Charlotte Russe to raspberry

Preheat the oven to 375°F (190°C). Line a sheet pan with parchment paper. Transfer the ladyfinger mixture to a piping bag fitted with a large plain tip and pipe lengths of the mixture onto the prepared pan, making sure they are about 3/4 inch (2 cm) longer than the height of the mold you will be using. Sprinkle the lengths evenly with the remaining 2 tablespoons superfine sugar.Ginger was one of the cheapest spices in the past, so gingerbreads were very popular among the working classes. Nearly every European country had its own version, and in England there were many regional types. In Yorkshire, where Downton Abbey is set, a type called Parkin, which was made with rolled oats, was popular . However, the staff at Downton would have expected slightly better food than the locals were eating, so this version uses only flour. At shooting lunches, generally served in a marquee, or tent, some distance from the house, it was hard to keep poultry or roasts warm, so serving them cold with a hot sauce was a good solution for hungry shooters who wanted a hot meal. The 2020 IBPA Awards Winner! Bring an authentic slice of Downton Abbey into your kitchen with over 100 delicious recipes from this official cookbook. NOTEThis cake can also be baked in a rectangular pan. The round cake would be carried to the table whole and sliced into wedges for serving. The rectangular cake can be cut into small squares and the top of each square decorated with a little icing and a glacéed cherry or a piece of crystallized ginger, as shown left. The batter can also be baked in a muffin pan and decorated with piped cream or frosting. Cheese bouchées In a medium bowl, combine the flour, ginger, baking soda, and salt. Whisk gently to blend.Put the butter into a large bowl and beat until pale and creamy. Add the brown sugar and beat until light and fluffy. Add theeggs and continue to mix vigorously until incorporated. Add the treacle gradually and carefully (as it is rather messy) and beat until incorporated. Add the flour mixture in three batches alternately with the milk in two batches, beginning and ending with the flour mixture and mixing well after each addition. Spoon the batter into the prepared pan.

The Official Downton Abbey Cookbook - Gift Set [Book ] Apron

Remove the bottom from a 6- or 7-inch (15- or 18-cm) round springform pan and put the pan ring on the plate on which you plan to serve the charlotte. Cut one end off of each ladyfinger so they all have a nice flat end and are the same height. Use them to line the pan ring, standing them up vertically with the rounded end at the top. They will be slightly squishy, so you can press them into one another to keep them in place. The volume is amply illustrated with stills from the TV production as well as snippets of dialogue, but Gray’s thoughtful and informed prose elevates it from mere tie-in to a truly useful work of culinary history" In her introduction, Annie Gray notes that the Edwardian era “was the key period for the codification of French haute cuisine, and many of the dishes and techniques that we still regard as intrinsic to classical French cooking today were developed at this time. Auguste Escoffier, one of the most important figures in French cuisine, was working in London at the Carlton Hotel, having published his immensely influential Le Guide Culinaire in 1903.” Featuring stunning photographs of dishes and the beloved series, plus notes on customs of the time, quotes from characters, and descriptions of scenes, this unique cookbook provides vivid context for the dishes and brings the show to life. Savor the rich traditions and historic flavors of Downton Abbey for contemporary palettes with Cornish Pasties, Jam and Custard Tarts, and more! Nothing short of a bible for the serious fan, with every recipe mentioned in the show, plus dozens of others common for the period, sumptuously presented in spectacular fashion even the blessed Lady Mary would approve of, with gorgeous photos and context from author/food historian/show consultant Annie Gray”Preheat the oven to 325°F (165°C). Butter the bottom and sides of a 9-inch (23-cm) round springform pan. Line the bottom with parchment paper and generously butter the paper. Dust the bottom and sides of the pan with equal parts of flour and superfine sugar, tapping out the excess.