{"id":1027,"date":"2012-12-04T04:33:38","date_gmt":"2012-12-04T04:33:38","guid":{"rendered":"http:\/\/karyngood.com\/blog\/?p=1027"},"modified":"2012-12-04T04:33:38","modified_gmt":"2012-12-04T04:33:38","slug":"tuesdays-table-welcomes-andrea-downing","status":"publish","type":"post","link":"http:\/\/karyngood.com\/blog\/2012\/12\/tuesdays-table-welcomes-andrea-downing\/","title":{"rendered":"Tuesday’s Table Welcomes Andrea Downing"},"content":{"rendered":"

\"\"<\/a>Thanks so much for having me here today, Karyn\u2014I love any chance to discuss food.\u00a0 And of course, any chance to discuss my book!\u00a0 When I was writing Loveland,<\/em><\/strong> I had to create one scene in which Lady Alexandra, my English heroine, was hosting a dinner party.\u00a0 There she is, out in the middle of the Colorado prairie, with none of the modern conveniences of grocery shopping.\u00a0 Since I do my own grocery shopping on-line and get it all delivered to my door, it was quite a comparison to think of poor Lady Alex whose only ‘delivery to her door’ was a freshly shot animal on the hoof.\u00a0 Talk about Fresh Direct….\u00a0 <\/em>Alex, however, was better off than most; she had a cook who would have been thrilled at the opportunity to display her culinary skills for the gathered company.\u00a0 And that cook, most certainly, would have owned a copy of Mrs. Beeton’s Book of Household Management<\/em><\/strong>, published in 1861.<\/p>\n

The book starts by saying it comprises information for “the Mistress, Housekeeper, Cook, Kitchen-Maid, Butler, Footman, Coachman, Valet, Upper and Under House-maids, Lady’s Maid, Maid-of-all-work, Laundry-maid\u2026” Well, you get the picture.\u00a0 Although very few of us now run the sort of household that this encompasses (certainly coachmen are rather sparse on the ground), when I emigrated to Britain in the early ’70’s Mrs. Beeton’s book was still a standard tome in most households\u2014at least the reprinted recipes were.\u00a0 It is to Mrs. Beeton that we owe the standard form of recipes with ingredients listed first, before directions.\u00a0 Mrs. Beeton was also full of good advice, such as the fact that cherry laurel, more commonly known in cookery as bay leaves, when acted upon by water develops prussic acid\u2014more commonly known as a form of cyanide!<\/p>\n

Mrs. Beeton’s recipes were, of course, very much geared to the foods commonly available and consumed in the Britain of 1800s.\u00a0 Grouse, hare, partridge, green geese, leverets, plovers, rabbits, wheatears, snipe, pheasant, capon, larks, teal, widgeon, blackcock (don’t ask), and venison all receive positively lyrical treatment.\u00a0 Of venison Mrs. Beeton wrote, “Far, far away in ages past, our fathers loved the chase, and what it brought, and it is usually imagined that when Isaac ordered his son Esau to go out with his weapons, his quiver and his bow, and to prepare for him savoury meat, such as he loved, that it was venison he desired.”\u00a0 I did have Lady Alex and her guests sit down to venison, a meat we still enjoy today, although I doubt she or anyone else ever considered Isaac and Esau in her menu-planning.<\/p>\n

Desserts, on the other hand, are more translatable to the modern age.\u00a0 With Christmas coming I thought back to my early days in Britain and a few of the Christmases spent there.\u00a0 Christmas Pudding would not go down well with the Americans not raised on it.\u00a0 Of a somewhat sticky consistency, it is, in any case, mixed months in advance with a great deal of fruit, boiled or steamed on the day, and then set on fire with a good dousing of Brandy.\u00a0 The well known pudding, Trifle, was another idea but I figured that was far too complicated, if made correctly, with so much else going on.\u00a0 It necessitates cake fingers, a proper custard often called cr\u00e8me anglaise, candied fruits, and whipped cream.\u00a0 While in Britain cooks often take shortcuts such as buying pre-baked cake fingers and using custard powder to mix for the sauce, the results are never as tasty as when a proper custard of eggs and cream is made.<\/p>\n

So then I remembered Syllabub.<\/p>\n

\"\"<\/a>Syllabub originated in Tudor times, an era when the word ‘cholesterol’ was completely unknown! The alternative spelling of ‘sillabub’ may indicate a relation to the French town of Sille where champagne is made.\u00a0 I had often heard that Syllabub was, indeed, made with champagne but have never found a recipe to include this. \u00a0Mrs. Beeton uses white wine or a combination of sherry and brandy.\u00a0 I’m not sure that the actual alcohol one chooses is of importance as long as it is relatively sweet, and preferably fortified.\u00a0 My own choice is for Madeira.\u00a0 One thing, however, is consistent:\u00a0 Syllabub, which was originally served in champagne glasses, is still generally served in a glass dish.\u00a0 Enjoy!<\/p>\n

SYLLABUB<\/span><\/strong><\/p>\n

1pint heavy cream<\/p>\n

\u00bc pint Madeira<\/p>\n

1 good tsp. cinnamon or nutmeg, or to taste<\/p>\n

Juice & grated peel of 1 lemon and 1 orange<\/p>\n

3 oz. superfine sugar<\/p>\n

\"\"<\/a>Lightly whip the cream.\u00a0 Add remaining ingredients as you continue whipping until cream stands in peaks.\u00a0 Fill glasses, perhaps decorating with an extra grating of lemon and orange peel or a berry or glac\u00e9 cherry to make it festive. Chill.\u00a0 Makes approx. 6-8 servings depending on size of your glass.<\/p>\n

My thanks to my sister-in-law, Robin Wachtel, for the loan of her very elegant table and dishes to display my Syllabub. Photograph of Annabelle Wachtel taken by Catherine Megret Wachtel, with thanks.<\/p>\n

If you’d like to know a bit more about Loveland<\/em><\/strong>, here’s the blurb.\u00a0 For now, thanks once again for having me, Karyn.<\/p>\n

\"\"<\/a>When Lady Alexandra Calthorpe returns to the Loveland, Colorado, ranch owned by her father, the Duke, she has little idea of how the experience will alter her future. Headstrong and willful, Alex tries to overcome a disastrous marriage in England and be free of the strictures of Victorian society –and become independent of men. That is, until Jesse Makepeace saunters back into her life…<\/p>\n

Hot-tempered and hot-blooded cowpuncher Jesse Makepeace can’t seem to accept that the child he once knew is now the ravishing yet determined woman before him. Fighting rustlers proves a whole lot easier than fighting Alex when he’s got to keep more than his temper under control.<\/p>\n

Arguments abound as Alex pursues her career as an artist and Jesse faces the prejudice of the English social order. The question is, will Loveland live up to its name?<\/p>\n

My web site is\u00a0http:\/\/andreadowning.com<\/a>\u00a0\u00a0and the buy links are \u00a0http:\/\/www.thewildrosepress.com\/index.php?main_page=index&manufacturers_id=991<\/wbr><\/wbr><\/a><\/div>\n
AND<\/div>\n
http:\/\/www.amazon.com\/Loveland-ebook\/dp\/B008VEXSB0\/ref=sr_1_3?ie=UTF8&qid=1353706099&sr=8-3&keywords=Loveland–<\/wbr><\/wbr><\/wbr><\/wbr><\/a><\/div>\n
AND<\/div>\n
http:\/\/www.barnesandnoble.com\/w\/loveland-andrea-downing\/1112486451?ean=2940014874021<\/wbr><\/wbr><\/a><\/div>\n
<\/div>\n","protected":false},"excerpt":{"rendered":"

Thanks so much for having me here today, Karyn\u2014I love any chance to discuss food.\u00a0 And of course, any chance to discuss my book!\u00a0 When I was writing Loveland, I had to create one scene in which Lady Alexandra, my … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[70,210],"tags":[287,206,288,213,599,73],"class_list":["post-1027","post","type-post","status-publish","format-standard","hentry","category-guest-blogging","category-recipes","tag-andrea-downing","tag-guest-blog","tag-loveland","tag-recipe","tag-romance","tag-the-wild-rose-press"],"yoast_head":"\nTuesday's Table Welcomes Andrea Downing - karyngood.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/karyngood.com\/blog\/2012\/12\/tuesdays-table-welcomes-andrea-downing\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tuesday's Table Welcomes Andrea Downing - 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