Recipes from Food and Flavors of Downton Abby Program

Posted by: BevA | Posted on: Jan 13 2015

Michael Maddox visited us last week and gave us a taste of English Aristrocracy with these delicious recipes.

Mrs. Isabel Crawley’s Smoked Salmon & Cucumber Tea Sandwiches

Makes: 14

4 oz. Thinly sliced smoked salmon

2 pc Green scallions, finely sliced

3/4 c Boursin Cheese

1 t Grated lemon peel

1/2 pc Cucumber, thinly sliced

1-2 pc Bell Pepper, fire roasted and cut into strips

14 pc Mini Croissants, cut lengthwise

  1. In a bowl mix lemon peel, scallions and Boursin set aside.
  2. Spread ½ tsp cheese mixture onto open croissant.
  3. Layer cucumber then smoked salmon & pepper on half croissant roll.
  4. Fold over croissant roll and serve.

Toasted Blue Cheese and Caramelized Onion Sandwiches

Yields: 24 wedges

2 T Olive oil

2 lg. White onions, thinly sliced

2 T (packed) Golden brown sugar

2 T Rice vinegar

2 T Golden raisins, chopped

2 T Dried Cherries, chopped

8 5 ½ x 3 ½-inch sliced rustic country bread, such as walnut, pecan, or walnut-raisin

2 6 oz. Wedges soft blue cheese (such as Cambazola, rind trimmed, or

Gorgonzola dolcelatte), sliced

¼ C Butter, room temperature (1/2 stick)

  1. Heat oil in heavy large skillet over medium heat. Add onions; cook until just beginning to color, stirring often, about 20 minutes. Add sugar and cook until onions are deep golden brown and very soft, stirring occasionally, about 25 minutes. Remove from heat. Mix in vinegar, raisins, and cherries. Season caramelized onions to taste with salt and pepper. Cool. (Can be made 3 days ahead. Cover and refrigerate.)
  2. Arrange 4 bread slices on work surface.
  3. Top with cheese, dividing equally.
  4. Top each with ¼ cup caramelized onions.
  5. Top with remaining bread slices to form 4 sandwiches.
  6. Spread half of butter over tops of sandwiches.
  7. Heat heavy large skillet over medium heat.
  8. Add sandwiches, buttered side down.
  9. Spread remaining butter over tops of bread.
  10. Partially cover and cook until bottoms are brown, about 3 minutes. Turn sandwiches over. Cook until second side browns, about 3 minutes. Transfer to cutting board: Cut each sandwich into 6 wedges

Almond Lavender Short Cakes

¼ C Toasted almond

1 ½ C Flour

½ tsp. Salt

1 tsp. Chopped, Lavender or Mint

3 Tbsp Sugar

2 ½ tsp Baking powder

¾ stick Butter, cold, cut into pieces

½ C Cream

 

  1. Preheat oven to 350ºF.
  2. Place all dry ingredients in a large bowl. Mix well.
  3. Add butter and mix well with a cutting motion until mixture resembles coarse crumbs.
  4. Add cream and mix to JUST combined. Pat out onto counter top to 1-inch thickness and cut into biscuit-sized pieces.
  5. Place on cookie sheet and repeat until all dough is used.
  6. Brush each cake generously with cream and sprinkle with sugar.
  7. Bake 15 minutes to lightly brown and airy.
  8. When cool, split each cake, fill with compote. Place the other half on top and serve.

     

Winter Fruit Compote

1 C Apricots or Peaches, cut into slivers

1 C Pears or Apples, cored and med diced

½ Vanilla bean, split lengthwise (extract)

C Dried Fruit

1 t Vanilla Extract

1 T Light Brown Sugar

1 T Sugar

1 T Triple Sec or Pomegranate Schnapps

1/2 C Orange juice

1/2 C Apple Juice

¼ C Walnuts, Pecan pieces, toasted in low oven

 

  1. Combine all ingredients in a saucepot.
  2. Bring to a boil then reduce heat and allow to cook and thicken.
  3. When mixture begins to become thick and syrupy add walnuts. Gently mix.
  4. Remove from the pan and allow to cool.

“Classic” French Citron Tart

Crust

8 oz Butter, unsalted

2 T Sugar

1 Egg

½ t Salt

1 # Flour, all-purpose

2-3 T Water

White chocolate, chopped fine

Lemon Curd

3 Lemons, juice

Lemon zest, blanch whole lemon first in hot water to remove wax

2 Eggs

¾ C Sugar

2 T Butter, unsalted

  Meringue:

2 C Sugar

1 C Whites, room temperature

  1. Make crust. Mix softened butter with egg. Mix dry ingredients together; add to butter and egg. Work dough into a ball; let rest 3 hours. Roll out dough to ¾ “ , line tart pans. Chill the pans for 20 minutes. Par bake in preheated 350 F oven. Remove from the oven and add some chopped white chocolate to seal bottom of the crust. Allow the chocolate to set hard.
  2. Prepare lemon curd. Bring lemon juice and zest to a boil. Mix together eggs and sugar. Add hot lemon juice to egg mixture whisking constantly. Return to heat and bring to a boil. Remove and cool down then add in softened butter.
  3. Pour lemon curd on top of crust and bake until set (15-20 minutes). Cool.
  4. Prepare Italian Meringue. Add enough water to the sugar to liquefy then place on stovetop and cook to 242 F (softball stage). Place whites in mixer on 1st speed
  5. then turn on machine and slowly pour hot sugar in. Increase speed to 2nd, then 3rd and allow the mixture to cool down while running. Place in piping bag and pipe
  6. onto top of the tart. Burn with a torch. Serve.