RENAISSANCE
FAIRE
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Serves 8
AMUSE-BOUCHE
Smoked Mussels and London Fog
HORS D'OEUVRE
Kippers with Apple and Cider Butter
Cream of Lemon Soup with Crab
Cottage Loaf
ENTRÉE
Beef Wellington with Sauce Hussarde
Spinach Mousse
INTERMEZZO
Basil and Lime Sorbet
RELEVÉ
Pumpkin Glazed Turkey Drumsticks
Caramelized Salsify and Saffron Pepitas Rice Pilaf
SALAD
Eggs Drumkilbo
SAVOURY
Curried Mushroom Toast
DESSERTS
Banoffee Parfait
Plum Pudding with Grand Marnier Butter
PETIT FOUR
Fig Tartlet and Tea Forté
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Victorian State Banquet
In
1899, the German Emperor and Empress arrived at the United Kingdom on a State
Visit. Queen Victoria hosted a State Banquet at Windsor Castle in their honour.
As
revealed by this Royal Archive, the State Banquet menu started with a soup,
followed by two fish courses, two entreés, two light courses (meats), two roast
courses (fowls), and four desserts. After desserts, there was a buffet of
savouries.
During
Victorian era it was customary to serve savoury, the final course of a British
formal meal, after sweets.
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Victorian State Banquet
http://www.royal.gov.uk/The%20Royal%20Collection%20and%20other%20collections/TheRoyalArchives/QueenVictoriaeducationproject/MenuforaStateBanquet1899.aspx
Smoked Mussels
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150
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ml dry white wine
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1000
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grams mussels in shells, scrubbed
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aa
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natural charcoal briquettes
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2
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pieces dry smoke wood such as alder
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aa
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thinly sliced celery
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30
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ml hazelnut oil
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Bring
wine and 150 ml water to a simmer. Add a portion of mussels to form a single
layer; simmer, covered, until open, about 2 minutes. Transfer to a bowl;
continue to open all mussels.
Strain
pan drippings. Shell mussels, cutting off beard; drop into broth. Let steep for
20 minutes.
Fire
up the smoker with charcoal briquettes and smoke wood. Lift mussels; arrange on
a wire mesh in a single layer. Smoke at 60°C for 2 hours. Tip smoked mussels
back to its own juice. Add celery; marinate, covered and chilled, overnight.
Toss
mussels with hazelnut oil. Arrange on a platter; serve as guests arrive.
28-cm
Ø platter
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Smoked
Mussels
London Fog
This
cocktail is named after the famous greenish pea soup fog of London.
For each serving:
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60
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ml London dry gin
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10
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ml Pernod
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aa
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cracked ice
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Stir
first two ingredients with cracked ice; strain into a chilled cocktail glass.
Serve as guests arrive.
8 @
cocktail glasses
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Kippers with Apple and Cider Butter
A
kipper is a whole fish, usually a herring, split in butterfly fashion, gutted, brine
cured, and cold smoked.
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4
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kippers
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200
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grams butter, at room temperature
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15
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grams parsley, finely chopped
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100
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ml cider
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1
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apple, peeled and cored
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2
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limes, zest and juice
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Place
kippers in a tall jug with tails sticking out of the top; pour boiling water
into jug, right up to the top. Let steep for 3 minutes.
Whisk
butter with parsley; stir in cider. Grate in apple; fold to combine.
Drain
kippers; split each in half, removing heads and tails. Arrange on warm plates; top
with apple and cider butter. Drizzle with lime juice; scatter with lime zest.
Serve.
8 @
20-cm Ø plates
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Kippers
Cream of Lemon Soup with Crab
Through
medieval and Victorian era, lemon remained an expensive luxury.
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6
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ears sweet corn, shucked
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2
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thyme sprigs
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1
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leek, white part only, cut up
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15
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ml olive oil
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120
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ml dry white wine
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2
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Meyer lemons
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aa
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sea salt
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aa
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freshly ground white pepper
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120
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ml half-and-half
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120
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grams crab salad
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Cut
corn kernels from cobs; set aside. Bring cobs, thyme sprigs, and 1000 ml water
to a boil; simmer for 40 minutes. Strain.
Sweat
leek in olive oil; stir in corn kernels and wine; sauté until liquid has
evaporated. Tip in corn cob stock; simmer until liquid has reduced in half. Purée;
strain.
Reserve
four round slices from each lemon; zest and juice the remaining. Season corn
purée with sea salt, white pepper, and lemon juice; bring to a boil. Stir in
half-and-half; heat through.
Ladle
soup into wide-brimmed bowls; place a lemon slice at center of each. Top with
crab salad; scatter with lemon zest; serve.
8 @
240-ml wide-brimmed bowls
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Cream
of Lemon Soup with Crab
Cottage Loaf
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500
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grams all-purpose flour
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1
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package active dry yeast, 7 g
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8
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grams sea salt
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15
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grams butter, at room temperature
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300
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ml lukewarm water, at 40°C
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aa
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dusting flour
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Mix
flour, sea salt, and yeast; rub in butter. Add lukewarm water; knead into a
smooth dough. Cover; let proof for 1 hour.
Knock
back; divide into two pieces, with one twice the size of the other. Shape both
into balls; cover; let rest for 10 minutes.
Place
the larger ball on a baking sheet lined with parchment; sit the smaller ball on
top. Dust fingers with flour; press down through center of the smaller ball
right into the larger one. Dust with flour; cover; let proof until doubled in
volume, about 45 minutes.
Place
a pan of hot water in the bottom of a 220°C oven. Bake the loaf for 5 minutes. Drop
temperature to 200°C; bake until golden brown and crusty, about 30 minutes. Serve
on a wooden board.
40x28-cm
wooden board
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Cottage
Loaf
Beef Wellington
Chateaubriand
steak is a thick cut of beef tenderloin.
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4
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chateaubriand steaks, 300 g each
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30
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ml grape seed oil
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600
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grams cremini mushrooms, finely chopped
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aa
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English mustard
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12
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slices prosciutto
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720
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grams puff pastry, chilled
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1
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egg, beaten
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aa
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Sauce Hussarde
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8
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Spinach Mousses
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aa
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chives
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Sear
steaks in hot oil until caramelized on all sides to seal in juices; cool well. Sauté
mushrooms in pan drippings until liquid has evaporated; cool well.
Brush
steaks with mustard. On a large piece of cling film lay out three slices prosciutto,
overlapping slightly; spread on a quarter of mushrooms. Place on one steak; neatly
roll into a tight barrel shape; twist to secure ends. Repeat with the
remaining. Chill well to set the shape.
Dilute
egg with 60 ml water. Divide puff pastry in four. Roll out a portion to
20x20-cm; brush edges with egg wash. Unwrap a steak roll; fold up tightly with pastry,
cutting off excessive ends and sealing neatly. Repeat with the remaining.
Place, seam-side down, in a baking sheet; brush with egg wash. Chill for 10
minutes. Bake in a 200°C oven for 35-40 minutes; rest for 10 minutes before
slicing.
Stroke
plates with Sauce Hussarde. Slice each Wellington into 4 slices; arrange a
center and an end in each plate. Unmold Spinach Mousses; add to plates. Garnish
with chives; serve.
Sauce Hussarde
Sweat
25 g chopped shallot and 150 g chopped onion in 15 g butter. Tip in 200 ml dry
white wine; reduce by half. Add 200 ml demi-glace, 15 g tomato purée, 100 ml veal
stock, 30 g diced prosciutto, 5 g sliced garlic, and 1 small bouquet garni;
simmer for 30 minutes. Strain; season with sea salt if needed. Finish sauce
with 5 g horseradish and 5 g chopped parsley. Yield 500 ml.
Spinach Mousse
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500
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grams spinach, tender leaves only
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250
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ml cream
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4
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eggs, beaten
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aa
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sea salt
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aa
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freshly ground white pepper
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Heat
spinach in a dry saucepan, covered, until wilted. Squeeze out excessive liquid,
yielding 250 g. Purée with cream. Strain in eggs; season
with sea salt and white pepper. Divide among eight 120-ml straight-sided
cylindrical molds lined with parchment; cover with parchment. Place the molds
in a hot water bath. Bake in a 160°C oven until set, about 40 minutes. Remove
from oven; let rest for 15 minutes.
8 @
28-cm Ø plates
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Beef
Wellington
Basil and Lime Sorbet
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5
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limes
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350
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ml simple syrup
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20
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ml Cointreau
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20
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sweet basil leaves, minced
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8
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sweet basil twigs
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Zest
and juice limes, yielding 150 ml juice. Combine lime juice, simple syrup, and Cointreau;
stir in minced basil and lime zest. Chill. Churn in an ice cream maker until
frozen. Scoop into 8 chilled champagne coupes; garnish with basil twigs. Serve.
8
sets @ champagne coupe w/ saucer
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Basil
and Lime Sorbet
Pumpkin Glazed Turkey Drumsticks
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2
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smoked turkey drumsticks, 600 g ea.
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150
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grams pumpkin purée
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150
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ml hard cider
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15
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ml apple cider vinegar
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15
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grams English mustard
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15
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grams maple syrup
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15
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grams light brown sugar
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2
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cloves garlic, minced
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5
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cm cinnamon stick
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4
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whole cloves
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1
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rosemary sprig
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aa
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Saffron Pepitas Rice Pilaf
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aa
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Caramelized Salsify
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aa
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rosemary twigs
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Soak
turkey drumsticks for 6 hours. Pat dry; arrange on a baking sheet, skin-side up.
Heat
together next 10 ingredients; simmer, stirring, until thickened into a sauce,
about 15 minutes. Brush onto turkey drumsticks; roast in a 165°C oven for 15
minutes. Repeat brushing and roasting three more times, until the thickest part
of turkey registers 70°C, and the surface is crisp and well browned.
Remove
from oven; let rest for 15 minutes. Mound Saffron Pepitas Rice Pilaf in plates.
Pull off turkey meat with skin from bones; arrange atop pilaf. Add in Caramelized
Salsify; garnish with rosemary twigs. Serve.
Saffron Pepitas Rice Pilaf
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½
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gram saffron strands
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280
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ml chicken stock, heated
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60
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grams onion, finely chopped
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15
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ml olive oil
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120
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grams long-grain rice, rinsed, drained
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aa
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sea salt
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30
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grams pepitas, toasted
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Soften
saffron in hot chicken stock. Sweat onion in olive oil; stir in rice; toss to
coat. Tip in saffron stock; bring to a boil. Simmer, covered, until liquid has
absorbed. Remove from heat; let stand for 10 minutes. Season with sea salt;
fluff in pepitas.
Caramelized Salsify
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16
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black salsify roots
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aa
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lemon juice
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aa
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olive oil
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250
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ml dry white wine
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aa
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sea salt
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aa
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freshly ground white pepper
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Peel
salsify under running water. Trim ends; cut each in third; plunge into lemony
water to prevent discoloration. Pat dry. Grill in a lightly oiled skillet,
turning and sprinkling with wine, until nicely caramelized on all sides. Season
with sea salt and white pepper.
8 @
28-cm Ø plates
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Pumpkin
Glazed Turkey Drumsticks
Eggs Drumkilbo
A
favorite dish of the late Queen Mother. However Elisabeth II does not take
shellfish.
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1
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lobster tail, cooked, shelled, 200 g
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4
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Roma tomatoes, peeled and cored
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4
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hard-boiled eggs, peeled
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120
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grams mayonnaise
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aa
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anchovy paste
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aa
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Tabasco sauce
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aa
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Worcestershire sauce
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1
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envelop unflavored gelatin, 7 g
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120
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ml dry white wine
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120
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ml clam juice
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8
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crayfish tails, cooked and shelled
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aa
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micro herbs
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aa
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English mustard
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Pat
dry lobster and tomatoes; dice. Slice off solid whites from hard-boiled eggs; reserve;
dice the remaining. Toss diced ingredients with mayonnaise, anchovy paste,
Tabasco sauce, and Worcestershire sauce.
Soften
gelatin in white wine; heat to melt. Stir in clam juice; combine with lobster
mayonnaise. Divide among eight 120-ml straight-sided cylindrical molds; chill
to set.
Unmold
onto plates; garnish with crayfish tails, carved egg whites, and micro herbs.
Dot plates with mustard; serve.
8 @
20-cm Ø plates
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Eggs
Drumkilbo
Curried Mushroom Toast
Curry
spread from India to Britain and gained the popularity as the national food of
England. However the curry powder frequently appeared in British recipes was a
western creation.
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300
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grams white mushrooms, sliced
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3
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grams curry powder
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3
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grams all-purpose flour
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120
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ml vegetable stock
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60
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ml cream
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aa
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sea salt
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aa
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freshly ground black pepper
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5
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grams parsley leaves, chopped
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8
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grilled baguette slices
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Sauté
mushrooms in olive oil until liquid has evaporated, about 10 minutes. Sprinkle
curry powder and flour over; toss to coat evenly. Tip in vegetable stock; cook
until thickened and bubbly. Continue cooking until sauce has reduced in half.
Stir in cream; heat through. Season with sea salt and black pepper; remove from
heat. Stir in half parsley.
Arrange
grilled bread slices on plates; top with curried mushrooms. Sprinkle with
remaining parsley; serve.
8 @
20-cm Ø plates
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Curried
Mushroom Toast
Banoffee Parfait
"Banoffee"
is a portmanteau constructed from the words "banana" and
"toffee".
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1
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can sweetened condensed milk, 400 g, do not open
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3
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grams sea salt
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400
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grams digestive biscuits, crumbled
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240
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grams crème Chantilly
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3
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bananas, peeled and sliced
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aa
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cocoa powder
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Plunge
the can of sweetened condensed milk, unopened, into a large amount of boiling
water; simmer for 3 hours, topping up with water to keep the can submerged. Let
cool to room temperature before opening. The resulting caramel should be thick
and in a golden color. Stir in sea salt.
Layer
digestive crumbs, crème
Chantilly, banana slices, and caramel in 8 tumblers,
finishing with crème
Chantilly. Drizzle caramel atop; sprinkle with cocoa powder.
Serve.
8 @
tumblers
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Plum Pudding
In medieval
England the term "plum" refers to raisin or currant.
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80
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grams raisins
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80
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grams sultanas
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80
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grams dried currants
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80
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grams craisins
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80
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grams candied orange peel, diced
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120
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ml Grand Marnier
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120
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grams soft breadcrumbs
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40
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grams all-purpose flour
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5
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grams mixed ground spices including cinnamon, cloves, nutmeg, allspice, and ginger
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2
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grams sea salt
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120
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grams butter, at room temperature
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60
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grams light brown sugar
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2
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eggs
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8
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pieces muslin, 20x20-cm each, moistened
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aa
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dusting flour
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aa
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Grand Marnier Butter
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aa
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orange zest curls
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Combine
first six ingredients; cover; let sit overnight. Mix breadcrumbs, flour,
spices, and sea salt; toss in fruits.
Whisk
together butter and brown sugar; whisk in eggs, one at a time. Fold in
fruits-breadcrumbs mixture; divide in eight. Dust moistened muslin with flour;
place a part of pudding on each. Gather edges to form pouches; tie with kitchen
twine.
Bring
a large saucepan of water to a boil. Lower puddings into simmering water,
making sure there is enough liquid so the puddings are not touching the base of
pan. Simmer, covered, for 90 minutes, topping up with water as necessary.
Remove
pudding from liquid; unwrap. Arrange on warm plates; pipe on Grand Marnier
Butter. Garnish with orange zest curls; serve.
Grand Marnier Butter
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120
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grams butter, at room temperature
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120
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grams superfine sugar
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80
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ml Grand Marnier
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aa
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finely grated orange zest
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Whisk
butter and sugar until fluffy and pale; whisk in Grand Marnier and orange zest.
Transfer to a piping bag fitted with a star tip; keep chilled.
8 @
20-cm Ø plates
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Plum
Pudding with Grand Marnier Butter
Fig Tartlet
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300
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grams dough for almond crust
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300
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grams pastry cream
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8
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figs, trimmed
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8
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raspberries
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1
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doily
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aa
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pistachios, toasted and chopped
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Roll
out dough for almond crust; fit into eight 5x5-cm tartlet molds. Trim sides;
pierce bottoms. Freeze for 10 minutes. Bake in a 190°C oven until golden brown,
about 30 minutes. Cool; unmold.
Pipe
pastry cream into crusts. Slice figs, one at a time. Top each tartlet with the
slices of a fig; garnish with a raspberry. Arrange on a doily-lined platter;
scatter with chopped pistachios. Serve.
32-cm
Ø platter
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Fig
Tartlet
Tea Forté
Tea
Forté is a contemporary product with a fusion concept. This American company
adopted a name with French trace; their herbal teas are primarily from Germany;
and the pyramidal silken tea bags denote two ancient cultures, Egypt and China.
Those all pay tribute to the afternoon tea of true English pedigree.
Fruity
herbal teas in comparable colors are presented here to compliment Fig Tartlets.
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8
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Tea Forté herbal tea bags in assorted flavors, such as raspberry brulee, peach jubilee, apricot amaretto, cherry cosmo, and swiss apple
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aa
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hot water, at 85°C
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Place
individual tea bags in tea cups; pour in hot water. Serve.
8
sets @ glass tea cup w/ saucer
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Tea
Forté
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