Buckingham Eggs

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Although Vincent recommends this dish as a late night supper, it seems superbly more suitable as a weekend brunch dish. Elevating your simple scramble eggs and cheese breakfast, this dish adds a mustard-anchovy paste on the toast and a bit of Worcestershire sauce dabbed on top before being thrown under the broiler. A bit of a play on the benedict stack, this is a simple dish which adds a bit of royal flair to your brunch care of George Villiers, 17th century Duke of Buckingham.

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Welsh Rabbit

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In celebration of our friend of from Wales coming into to town for a visit, I planned a cornucopia of British fare to dazzle her with. This being the one of Welsh dish in the book, I couldn’t resist serving her up a Welsh Rabbit (or rarebit) for lunch. The recipe however, seemed a little broken as it called for a whole cup of beer instead of a few table spoons. To add to my misfortune, I used a fairly strong British stout which made the cheese sauce incredibly pungent. At it’s best, the Welsh Rabbit seems like a combination of french toast and a croque monsieur with a hint of beer. This version, however turned into a cheese-beer soup with a piece of toast in the middle.

Steamed Apple Pudding

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This was to be the finishing touch on my British themed dinner party, a steamed apple pudding spiced with cloves and smothered in vanilla custard. Sadly, however, this dish was a bit of a dud. This dough tasted like uncooked pie dough and the clove flavour was somewhat overpowering. It was fun to make because you have to lower the pudding into a vat of simmering water with a rope. Luckily, our dinner guests arrived with a delicious apple shortbread tart that saved the dessert section of the meal!

Hare Soup

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I couldn’t find Hare in the grocery store but they did have some fresh rabbit which was just as good, I thought. This is a very interesting and unique soup. After braising the rabbit with some veggies for 2 hours you set aside the drumsticks and then puree the rest of the soup, straining it through a fine sieve to create a consomme. You bring the consomme to a boil with a bouquet garne of rosemary, basil, thyme, and marjoram, remove the bouquet, add a quarter cup of port and a bit of butter to create this rich, savory broth. Mince the drumsticks, place them on a piece of toast and then ladle the broth over top. The result is something refined, complex, elegant and yet incredibly hearty at the same time. A real winner. Something to impress around Christmas.

Deviled Rib Bones

These are meant to be a by product of the roast beef and so I thought I was supposed to use short ribs, whereas I believe that I was suppose to the actual prime ribs. Regardless, this isn’t a bad recipes. A mustard coating followed by a bread crumbs crust, the flavours are decent but nothing that I would really go back to as a must have recipe.