Potato Puffs, makes about 21 small puffs (5 to 7 servings)
INGREDIENTS
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'Downton Abbey': What to eat while you're watching
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By Becky Krystal, The Washington Post
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Posted: 01/02/2013 11:10:31 AM PST
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Updated: 01/02/2013 12:17:38 PM PST
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Click photo to enlarge
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Mrs. Patmore's Raspberry Meringue Pudding took center stage in a Season 1 episode of ... (LINDSEY)
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Looking to throw a "Downton Abbey" viewing party? In addition to the accompanying recipes, here are some dishes from our database to fill out your spread:
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Beverages:
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— French 75. A sparkling wine cocktail created during World War I, when Season 2 takes place.
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Appetizers:
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— Deviled Eggs. A staple on Edwardian appetizer platters, according to blogger Pamela Foster.
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— Broiled Oysters With Peach and Paprika. The bivalves were another Edwardian favorite.
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Main courses:
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— Basic Roast Chicken. Mrs. Patmore, the cook, saw hers fall on the floor.
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— Beef and Guinness Stew. Fitting for the downstairs staff.
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—
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Easy Apple Charlotte, a simple yet elegant English dessert, is noted for not having been served on "Downton Abbey" in Season 1. (MUST CREDIT: Photo for The Washington Post by Deb Lindsey.) (LINDSEY)
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Hearty Beef Pot Roast With Red Wine and Thyme. Stereotype or not, it's still a classic.
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— Shepherd's Pie. Something else that might be enjoyed in the servants' hall.
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— Shiitake Beef Wellingtons. Every guest gets his or her own phyllo-enclosed packet.
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Desserts:
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— Irish Whiskey Cake. Show solidarity with Branson the chauffeur's advocacy for Irish independence.
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— Victoria Sandwich Cake. A very British dessert named after the famed queen.
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— White House Sticky Toffee Pudding. This take on the British treat comes from White House executive pastry chef Bill Yosses.
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Raspberry Meringue Pudding, 6
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servings
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The recipe makes 12 large meringue cookies. We like the appearance of one meringue on top of each serving, but if you want to go all out, by all means include a second one. If not, enjoy the extras with a cup of tea.
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MAKE AHEAD: The meringues must be made at least 2 hours and up to 2 weeks in advance. They can be stored in an airtight container for up to 2 weeks. The pudding needs to chill for at least 4 hours; it improves in texture after an overnight rest in th
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Ingredients:
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For the meringues:
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4 large egg whites, at room temperature
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1/4 teaspoon cream of tartar
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1 cup superfine sugar
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1/2 teaspoon pure vanilla extract
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For the pudding:
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Unsalted butter, for greasing the casserole dish
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2 cups nonfat milk
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2/3 cup superfine sugar
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4 large egg yolks, plus 1 whole egg
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1 teaspoon pure vanilla extract
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1 1/4 cups plain fresh bread crumbs
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Finely grated zest of 2 lemons (about 2 tablespoons)
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For assembly:
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3/4 cup seedless raspberry jam
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1 pint raspberries
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Superfine sugar, for sprinkling
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Steps:
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For the meringues: Place racks in the upper and lower thirds of the oven and preheat to 300 degrees. Line two baking sheets with parchment paper or silicone liners.
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Beat the egg whites on high speed in the bowl of a stand mixer fitted with a whisk attachment. Once the egg whites are foamy, add the cream of tartar and beat until the whites hold soft peaks, about 3 minutes. Add the sugar a little at a time, beatin
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Test to make sure the meringue is ready by rubbing a little between your thumb and finger. When it is no longer gritty, you are good to go.
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Create six equal-size mounds of meringue on each baking sheet. You can swirl the tops with a spoon or pipe the meringue through a bag fitted with a large star tip.
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Transfer the baking sheets to the oven, reduce the heat to 275 degrees and bake for 60 minutes, rotating the baking sheets from front to back and top to bottom halfway through. The meringues are done when they are pale and fairly crisp and sound holl
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Turn off the oven, open the door a crack and leave the meringues in the oven for at least another hour to dry.
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For the pudding: Boil a kettle of water. Preheat the oven to 300 degrees. Grease a large casserole dish with butter.
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Pour the milk into a medium saucepan and slowly bring it to a boil over medium heat.
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Combine the sugar, 4 egg yolks and 1 whole egg in a medium bowl, whisking until the mixture is light and creamy. Temper the egg-sugar mixture by adding a little bit of the hot milk while whisking constantly, to keep the eggs from scrambling. Graduall
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Pour the pudding mixture into the casserole dish, place in a roasting pan and transfer to the oven. Fill the roasting pan with enough boiling water to reach halfway up the sides of the dish. Bake for 30 to 40 minutes. Keep checking until the pudding
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For assembly: Melt the jam in a small saucepan over low heat. (Alternatively, place the jam in a medium microwave-safe bowl and microwave on MEDIUM for 30 seconds. Stop and stir well. If necessary, continue to microwave the jam on MEDIUM at 10-second
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Just before serving, place scoops of the pudding on six individual serving plates. (You can use a ring mold or biscuit cutter for a cleaner round shape.) Top with the melted jam, the 6 most presentable-looking meringues and fresh raspberries. Sprinkl
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NUTRITION Per serving (using one meringue per pudding): 380 calories, 8 g protein, 79 g carbohydrates, 5 g fat, 2 g saturated fat, 175 mg cholesterol, 160 mg sodium, 4 g dietary fiber, 64 g sugar
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Saute Chicken Lyonnaise, 6 servings
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As the "Downton Abbey" series first opens, the Titanic has just gone down at sea, taking with it the heir of the elegant Yorkshire estate. Perhaps he had recently eaten this dish, served to the ship's first-class passengers as part of a multi-course
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French food — or at least food with French names — was quite popular in England in the early 1900s. We don't know the exact recipe of the dish served on the Titanic, but food cooked "a la Lyonnaise" probably would have included onions, tomato and
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Ingredients:
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1/3 cup flour
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1/2 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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2 tablespoons fresh thyme, finely chopped (may substitute 1 tablespoon dried thyme)
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6 (about 2 1/2 pounds total) boneless, skinless chicken breast halves (tenderloins removed), patted dry
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1 large egg
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3 tablespoons vegetable or olive oil
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2 onions, thinly sliced
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1 large clove garlic, minced
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1/3 cup white wine
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2 tablespoons red wine vinegar
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2 teaspoons tomato paste
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1 cup homemade or no-salt-added chicken broth
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Pinch sugar
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Steps:
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Preheat the oven to 170 degrees or to the lowest possible temperature.
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Place the flour, salt, pepper and 1 tablespoon of the thyme in a sturdy plastic food storage bag, seal and shake to combine. Beat the egg in a medium bowl. One at a time, dip the chicken pieces into the beaten egg, letting the excess drip back into t
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Heat 2 tablespoons of the oil in a large, deep skillet over medium-high heat. Once the oil is hot, place the chicken pieces in the pan, smooth side down, working in batches if necessary. Cook for 5 minutes, until golden brown, then turn the pieces ov
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Reduce the heat to medium and add the remaining 1 tablespoon of oil to the skillet. Stir in the onions, garlic and remaining 1 tablespoon of thyme. Cook, stirring occasionally, for 7 to 10 minutes or until the onions are translucent. Increase the hea
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Add the wine and vinegar; cook, stirring to scrape up any browned bits, for about 3 minutes or until the liquid has reduced by half. Stir in the tomato paste, then the broth and sugar. Bring to a boil and cook for 2 minutes or until the sauce is slig
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Transfer to a serving platter or individual plates and spoon the sauce over the chicken.
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NUTRITION Per serving: 310 calories, 42 g protein, 8 g carbohydrates, 10 g fat, 2 g saturated fat, 140 mg cholesterol, 260 mg sodium, 0 g dietary fiber, 2 g sugar
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Potato Puffs, makes about 21 small puffs (5 to 7 servings)
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A 1920s cookery book recommends these potatoes as a side dish for a pre-theater dinner. They would accompany a green vegetable, such as peas or green beans, on a serving platter.
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In Edwardian times, there were no Yukon Gold potatoes — they weren't widely available until 1980 — but because they perform so well with this treatment, we don't feel guilty about being historically inaccurate. Also, back then the kitchen staff w
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MAKE AHEAD: The potato mixture can be covered and refrigerated a day in advance; or the balls can be formed and rolled in the crumbs and then refrigerated, loosely covered, a day in advance. Bring to room temperature before baking. Adapted from "Kitc
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Ingredients:
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1 medium onion, cut into 8 wedges
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2 pounds Yukon Gold potatoes, peeled and cut into quarters, or into sixths if the potatoes are large
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2 tablespoons unsalted butter
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2 large egg yolks, plus 1 whole egg
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1/2 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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2 tablespoons heavy whipping cream
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2/3 cup plain fine dried bread crumbs (may substitute finely grated Parmigiano-Reggiano cheese for half of the bread crumbs)
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1/4 cup finely chopped flat-leaf parsley
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