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Overview
• Infinite variety of breads—Dinner Biscuits, Estate Oat Bread, Downton Dinner Rolls, and many more
• Soups—Majestic Potato Soup, Royal Cheddar Cheese Soup, Stilton Chowder
• Side Dishes—Asparagus in Cider Sauce, Baked Creamed Turnips, Shredded Spiced Brussels Sprouts, Savory Caraway Cabbage
• Entrées—Edwardian Leg of Lamb, Lobster Pudding, Oyster Roll, Leek Pie, Downton Pheasant Casserole, Pork Loaf with Apples
• Dessert at the Abbey—Lemon Creme Soufflé, Raspberries in Sherry Sabayon Sauce, Queen Victoria Rice Pudding, Downton Abbey Honey Cake
With recipes adapted for the modern cook by Chef Larry Edwards, these dishes are as inspiring as they are easy to make.
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Product Details
| ISBN-13: | 9781628724004 |
|---|---|
| Publisher: | Arcade |
| Publication date: | 03/04/2014 |
| Sold by: | SIMON & SCHUSTER |
| Format: | eBook |
| Pages: | 176 |
| Sales rank: | 305,802 |
| File size: | 6 MB |
About the Author
Larry Edwards is a classically trained chef and internationally renowned food writer. He is the author of Edwardian Cooking, Style and Spice, and The American Table. His recipes have been featured in the Wall Street Journal, USA Today, and the National Examiner. He lives and works in Tucson, Santa Fe, and San Francisco.
Read an Excerpt
CHAPTER 1
The Sweet
English Rum Balls
(serving amount depends on size)
Like any other home, the abbey had a kitchen budget. The cook was always alert to being frugal. These cookies are a result of being frugal. The base of the confection is day-old shortbread. At Downton Abbey, the perfect day-old shortbread to be used would be the King Edward Coronation Toffee Shortbread (see the recipe in this section). They can also be prepared using commercially produced shortbread, however the richness and taste will be altered.
To many, this confection may look reminiscent to the holiday American cookie known as Bourbon Balls. The difference here, aside from the liquor used, is that this Edwardian version is much more suited to the palate. It has a lighter density due to the use of the shortbread and the sweetness is slightly abated due to the use of powdered sugar.
Once these are prepared, they should be stored in an airtight container and dusted with granulated sugar daily. At the abbey, these would be served a week after they had been prepared (they do not go bad due to the amount of rum used).
Ingredients needed to make English Rum Balls:
2 cups crushed day-old Shortbread cookies
¾ cup powdered sugar
1 cup finely ground walnuts
2 Tbs. dark cocoa powder, unsweetened
¼ cup rum
1/3 cup light corn syrup granulated sugar (for dusting the cookies with)
Steps:
1. In a large bowl, combine all of the ingredients and mix until moist and blended.
2. Remove walnut-sized portions of the mixture and roll into a ball.
3. Roll the balls in some granulated sugar.
4. Place the balls into an air-tight container. Sprinkle with some more sugar. Place the lid on the container and let sit in dark and dry place until ready to serve.
High Tea Finger Cookies
(serving amount depends on size)
If you have watched Downton Abbey, you are well aware that protocol played a big part in life at an abbey. Of all the dishes prepared at an abbey, it is these "biscuits" ("cookies" in America) that had to follow a strict presentation protocol. Each of the biscuits had to be exactly two inches in length, thus their name of finger cookies (the two inches being the average equivalent of the first two joints of a finger).
High Tea, or social gatherings, at the abbey were often segregated events. For the most part, men were served savory items and the women sweet. These biscuits were always served where the women gathered. Though the recipe is quite simple, to properly present them is not as simple. Due to the delicate crumb of this biscuit, they must be cut as soon as they are taken from the oven. If you wait more than a few minutes, they will crumble under the pressure of the knife.
When presented, High Tea Finger Cookies were always accompanied by small bowls of fresh fruit preserves (one of which was always a marmalade) and a coddled or Devonshire cream, which would often be spread upon the biscuit.
Ingredients needed to make High Tea Finger Cookies:
3½ cups flour
1 Tbs. baking powder
1 cup sugar
1 cup butter, softened
3 whole eggs
1 tsp. vanilla heavy cream for brushing
Steps:
1. Preheat the oven to 350ºF and line a baking sheet with parchment paper or a silicon sheet.
2. In a medium bowl, whisk the flour and baking powder.
3. In a mixer with a paddle attachment, cream the butter and sugar until smooth and pale.
4. Beat in the eggs and vanilla until smooth.
5. Add the flour mixture and beat until a soft dough is formed.
6. Pour the dough into a pastry bag fitted with a large round tip.
7. Pipe long strands of the dough onto the prepared baking sheet.
8. Brush the dough with some heavy cream.
9. Place into the oven and bake 20 minutes.
10. Remove from the oven and immediately cut into two-inch fingers.
11. Remove the cookies from the sheet and let cool on a rack until ready to serve.
Tea Cake Cookies
(makes 16)
Whereas women had special dishes for High Tea and social gatherings, so did their male counterparts. This particular biscuit (cookie) was created to go along with a stronger blend of tea (as well as black coffee) and prepared in a bigger size to better suit the larger hands of a male. They were also made less sweet, as the men would often smoke cigars and a less sweet taste would not distract from the taste of the cigar.
When presenting these at special events, the shape of these cookies would often be the crest of the family who owned the abbey. At times when this was not thought to be neces-sary, they were simply molded into a small tart pan and as soon as they were taken from the oven, they were cut into quarters.
For fans of Downton Abbey, you might recall that often times in the bedrooms and guestrooms, the maids refer to the "biscuit jars" on the bedside table. The biscuits, which would be in those jars, are this recipe, albeit they were prepared smaller and in a round shape.
Ingredients needed to make Tea Cake Cookies:
¼ cup butter, softened
¾ cup sugar
2 eggs
2 cups flour
1 tsp. baking powder
¼ cup cream
Steps:
1. Preheat the oven to 350ºF. Lightly oil the bottom and sides of four small tart pans.
2. In a mixer with a paddle attachment, cream the butter, sugar, and eggs until smooth.
3. Add the flour, baking powder, and cream, and beat just until the dough starts to come together. Do not over beat as you will lose the consistency of the cookie.
4. Divide the dough into quarters. Mold each quarter into the prepared tart pans.
5. Place the tart pans onto a baking sheet and place into the oven.
6. Bake the cookies 20 minutes, or until the edges begin to pull away from the pan.
7. Remove the cookies from the oven and carefully remove them from the tart pans.
8. Cut the cookies into quarters and let cool on a rack until ready to serve.
Scottish Shortbread
(makes 6 small tarts)
The basic protocol for dishes served for High Tea was no more than a two-bite portion. When it came to the classic Scottish Shortbread, it was permissible to shy away from protocol. This was one of the few dishes of High Tea served upon a plate and with a fork and knife.
Scottish Shortbread was a favorite sweet served to both genders, yet it was served different ways to each. When served to the woman, it was often drizzled with triple cream, which would make the shortbread more moist and easier to cut into. For the men, it would usually be served with a simple dusting of powdered sugar.
The cooks at the abbey loved to prepare this dish as it was very simple and took no time. What was not so simple was its removal from the tart pan. This may very well be one of the most delicate pastries one can prepare. Due to the fact it is held together only with butter, the crumb is satiny smooth and can actually almost break apart when blown upon. For today's cook, it is highly recommended that you use a tart pan with a removable bottom.
Ingredients needed to make Scottish Shortbread:
1¾ cups flour & ¾ cup cornstarch
#190; cup sugar
1 cup butter, chilled and diced
Steps:
1. Preheat the oven to 350ºF and lightly oil the bottom and sides of six small tart pans.
2. In a medium bowl, whisk together the flour, cornstarch, and sugar until blended.
3. Add the chilled and diced butter, using a pastry blender or pastry fork to cut the butter into the flour mixture until it resembles crumbs.
4. Spoon the crumble mixture into the prepared tart pans and pat it down with your finger tips.
5. Place the tart pans onto a baking sheet and place into the oven.
6. Bake 35 minutes.
7. Remove the shortbreads from the oven.
8. Remove the shortbreads from the tart pans and let cool on a rack until ready to serve.
Apricot Crowned Jewels
(makes 24)
Always one of the highlights of any High Tea at any abbey were these little pastries of immense richness and melt-in-your-mouth goodness. Created using a slightly sweetened cream cheese dough, rolled in coarsely ground almonds and crowned with a fresh apricot preserve, these were the focal point of aristocratic goodness.
The lush orchards of the Edwardian abbeys were know for their bountiful harvests of fresh fruits. One of the favorite fruits were apricots. To make their apricot preserves, the cooks would use very ripe apricots and chop them finely. They would then add them to a pot with some lemon juice and sugar and cook it down to a spreading consistency. For today's cook, it is easier to buy a small jar of high-quality apricot preserves.
It is believed that the American cookie called Tom Thumbs is an adaptation of this Edwardian classic. This may be true, however the cooks at the abbey used their index finger to make the crevice to hold the apricot preserves and to make sure the crevice was neat and even, with each cookie they dipped their finger into cold water.
Ingredients needed to make Apricot Crowned Jewels:
1¾ cups flour
¼ tsp. salt
1 pkg. cream cheese (8 ounces), softened
1 cup butter
¼ cup sugar coarsely ground almonds for rolling apricot preserves for crowning
Steps:
1. Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a silicon sheet.
2. In a medium bowl, whisk the flour and salt.
3. In a mixer with a paddle attachment, beat the cream cheese, butter, and sugar until combined.
4. Add the flour and beat until it forms a soft dough.
5. Place the dough into the refrigerator and chill 30 minutes.
6. Remove walnut-size portions of the dough and roll into a ball.
7. Roll the dough into the coarsely ground almonds and place on the prepared baking sheet.
8. Using your index finger, make an indentation in the middle of each ball and fill with some apricot preserves.
9. Place into the oven and bake 15 minutes.
10. Remove from the oven and let cool on a wire rack until ready to serve.
High Tea Lemon Butter Biscuits
(makes 18)
Though Downton Abbey is a fictitious abbey, the situations therein are all factually true. There was the aristocratic upstairs and the lower caste downstairs. Though most of the families did indeed care about their staff, there was very little mingling between the two and very seldom the sharing of the same types of food. In the case of High Tea Lemon Butter Biscuits, the families would usually allow portions to be made for the staff on special days. The reason these treats were considered special is the fact citrus fruit was very hard to come by in Great Britain during the Edwardian era and when available, cost a great deal of money.
These delicious pastries are considered one of the classic of the High Tea biscuits (cookies). As most tea drinkers know, there is a wonderful taste marriage between lemon and tea. As with most of the High Tea pastries, these are only slightly sweetened and they get their lemony aura not from the juice of the lemon, but from the finely grated zest (yellow portion of the rind).
During the Christmas holidays at the abbey, these cookies would be served at every social event with one slight difference. During Christmas they would always be served with a lemon glaze as an extra added lemony treat.
Ingredients needed to make High Tea Lemon Butter Biscuits:
1 cup flour
2 Tbs. cornstarch
½tsp. salt
1 tsp. baking powder
1 lemon, zest only and finely grated
½ cup butter
¼ cup sugar
1 egg yolk
Steps:
1. Preheat the oven to 375ºF and line a baking sheet with parchment paper or a silicon sheet.
2. In a medium bowl, whisk together the flour, cornstarch, salt, baking powder, and lemon zest.
3. In a mixer with a paddle attachment, beat the butter, sugar, and egg yolk until pale and creamy.
4. Stir, do not beat, the flour mixture into the butter mixture just until blended.
5. Pinch off walnut-size portions of the dough and roll into a ball.
6. Place the cookies on the prepared pan and place into the oven.
7. Bake 15 minutes.
8. Remove the pan from the oven and let the cookies cool on the pan 5 minutes.
9. Remove the cookies to a wire rack to cool until ready to serve.
Victoria Tea Cookies
(makes 36)
Legend has it that these were Queen Victoria's favorite cookie. So in love was her majesty with these cookies that wherever she was present, there were to be trays of these cookies available to her. During the late Victorian era and into the Edwardian era, these treats became a staple at High Tea as an honor to her monarchy.
As opposed to the usual biscuits and cookies presented at High Tea and social gatherings, Victoria Tea Cookies do take a little more work and preparation. They are a feathery light cookie and they require the batter to be aired out by folding in egg white. When prepared today, they have a slight aura of vanilla. During the Edwardian era and at the abbeys, this flavor aura was due to the use of almond extract.
It is said that Queen Victoria liked to dip her cookie in triple cream before placing it upon her tongue. This is the reason platters of these cookies were always presented around a bowl of either triple or Devonshire cream. For today's kitchen, they would be served with a bowl of slightly sweetened whipped cream. It should be noted these cookies will only keep fresh for the day they are baked.
Ingredients needed to make Victoria Tea Cookies:
3 eggs, separated
2 Tbs. sugar
1 tsp. almond extract
½ cup flour powdered sugar for dusting
Steps:
1. Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a silicon sheet.
2. In a mixer with a paddle attachment, beat the egg yolks, sugar, and almond extract until the mixture thickens and becomes pale. This will take a few minutes and is important to the final texture of the cookie.
3. Sift the flour over the batter and don't do anything else. Do not stir or fold the flour into the batter. This is important for the texture of the cookies.
4. Whisk the eggs white until stiff peaks form.
5. Fold the egg whites into the batter, at the same type you will be incorporating the flour. This will lighten the batter and give it body.
6. Spoon the mixture into a pastry bag fitted with a plain round tip.
7. Pipe the batter through the tip making little mounds. Give each cookie about an inch of space between themselves.
8. Place into the oven and bake 10 minutes.
9. Remove the cookies from the oven and let cool on the pan 5 minutes.
10. Remove the cookies from the pan to a wire rack, dust with powdered sugar and let cool until ready to serve.
Cream Scones
(makes 8 wedges)
One of the most famous British culinary imports to the world is the pastry known as scones. This popular breakfast fare has many variation but none quite like this version for the very simple reason, these are not the breakfast type! These scones were originated specifically for High Teas. Whereas the typical scones are thick and usually sliced in half for presentation, these are much thinner and the only liquid involved is heavy cream (un-whipped whipping cream).
When High Tea Cream Scones were served at the abbey's High Tea, they were always accompanied by four spreads. Two of these spreads were fruit preserves and the others were butter and triple or Devonshire cream.
It is highly recommended that the scones be cut into wedges at soon as they are taken from the oven. Due to the fact the only liquid used within the recipe is heavy cream, the crumb of this scone is very fragile.
Ingredients needed to make High Tea Cream Scones:
2 cups flour
1 Tbs. baking powder
¼ cup sugar
1 tsp. salt
5 Tbs. butter, chilled and diced
1 cup heavy cream
Steps:
1. Preheat the oven to 425ºF. Line the bottom of an 8-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
3. Add the chilled butter to the bowl and using a pastry blender or pastry fork, cut the butter into the flour until it resembles crumbs.
4. Stir in the heavy cream into the dough until blended.
5. Place the dough onto a floured surface and using your hands, work the dough until it comes together.
King Edward Coronation Toffee Shortbread (makes 8 wedges)
To celebrate the coronation of King Edward and the birth of the Edwardian era throughout Great Britain, a new pastry was created. As with most, if not all, dishes to celebrate the monarchy, there was a hint of the past involved. One of Queen Victoria's favorite sweets was what is referred to as English Toffee. The new Edwardian era was to be a time of renewed wealth for Great Britain (which failed to happen due to World War I). This pastry blended these two eras.
The first time this pastry was served was during the various parties to celebrate the coronation of King Edward. After the coronation and to pay homage to his majesty, the pastry became a regular table feature at High Teas throughout the various abbeys of England. Its original presentation to guests was as slivered (very thinly sliced) wedges. This was due to the incredible richness of the pastry. Now, when served, it is more of a dessert feature; a thick wedge served with a dollop of whipped cream.
When the cooks of the abbey made this dish, they used raw sugar. We have adapted this recipe for today's kitchen, thus the inclusion of brown sugar.
Ingredients needed to make King Edward Coronation Toffee Shortbread:
1 cup butter, softened
2 egg yolks
1 cup brown sugar
1 Tbs. vanilla
2 cups flour
Steps:
1. Preheat the oven to 350ºF. Line an 8-inch round cake pan with parchment paper.
2. In a mixer with the paddle attachment, beat the butter, egg yolks, brown sugar, and vanilla until smooth.
3. Add the flour and beat on a low speed until well combined.
4. Place the dough into the prepared pan and press into place with your fingertips.
5. Place into the oven and bake 25 minutes.
6. Remove from the oven and let cool in the pan 10 minutes.
7. Remove from the pan, cut into wedges, and let cool on a wire rack until ready to serve.
(Continues…)
Excerpted from "Edwardian Cooking"
by .
Copyright © 2012 Larry Edwards.
Excerpted by permission of Skyhorse Publishing.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Introduction,
High Tea at the Abbey,
The Sweet,
English Rum Balls,
High Tea Finger Cookies,
Tea Cake Cookies,
Scottish Shortbread,
Apricot Crowned Jewels,
High Tea Lemon Butter Biscuits,
Victoria Tea Cookies,
Cream Scones,
King Edward Coronation Toffee Shortbread,
Dainty Ladies,
Brown Sugar Honey Balls,
Abbey Banana Walnut Bread,
Treacle Cookies,
The Savory,
Pickled Feta Cheese,
Deep-Fried Rye Bread,
Baked Stuffed Mushrooms,
Herring Balls,
Iced Camembert,
Grantham Family Crumpets,
English Popovers,
Poached Salmon and Cream Cheese Tea Sandwiches,
Cucumber and Cheddar Tea Sandwiches with,
Horseradish Cream,
Roasted Sweet Red Pepper Cream Tea Sandwiches,
Deviled Salmon and Leek Tea Sandwiches,
Dinner at the Abbey,
Breads,
Abbey Country Wheat Bread,
Downton Abbey Dinner Biscuits,
Estate Oat Bread,
Sour Cream and Onion Bread,
Downton Dinner Rolls,
Cottage Cheese Bread,
Yorkshire Rye Bread,
Soups,
Royal Cheddar Cheese Soup,
Cabbage and Rice Soup,
Potato and Pea Soup,
Pearl Barley Soup,
English Creamed Chicken Soup,
Majestic Potato Cream,
Stilton Chowder,
Side Dishes,
Abbey Baked Eggs and Mushrooms,
in Cheddar Cream,
Asparagus in Cider Sauce,
Port Sautéed Baby Mushrooms,
Baked Cream Turnips,
Potato and Smoked Ham Soufflé,
Baked Brussels Sprouts and Cheddar Cheese,
Savory Caraway Cabbage,
Asparagus with Egg, Garlic, and Lemon Juice,
Shredded Spiced Brussels Sprouts,
BLD[Entrées]BLD,
Edwardian Leg of Lamb,
Cider House Hens,
Downton Pheasant Casserole,
Port Pork Tenderloin,
Pork Tenderloin with Sweetened,
Cinnamon Apples,
Royal Oyster Loaf,
Lobster Pudding,
Leek Pie,
Whitefish in Cream,
Orange Glazed Beef Brisket,
Steamed Fish with Leek Sauce,
Pork Loaf with Apples,
Mutton Pie,
Steak and Kidney Pie,
Spring Lamb Loaf,
Savory Stuffed Beef Roll,
Desserts at the Abbey,
Queen Victoria Rice Pudding,
Lemon Crème Soufflé,
Devonshire Strawberry Shortcake,
Grantham Steamed Orange Marmalade Pudding,
Downton Pound Cake,
Raspberry Nut Sponge Cake,
Chocolate-Laced Flat Cakes,
Cottage Cheese Cake,
Spiced Caramel Apple Crepes,
Lemon Cornmeal Cake,
Raspberries in Sherry Sabayon Sauce,
Sour Cream Pound Cake,
Walnut Butter Cake,
Sour Cream Spice Cake,
Apple Noodle Pudding,
Downton Abbey Honey Cake,
Abbey Crumb Cake,
Index,
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