The Unofficial Downton Abbey Cookbook
Read The Unofficial Downton Abbey Cookbook Online
Authors: Emily Ansara Baines
D
OWNTON
A
BBEY
C
OOKBOOK
L
ADY
M
ARY’S
C
RAB CANAPÉS
to
M
RS.
P
ATMORE’S
C
HRISTMAS
P
UDDING
More Than 150 RecipesfromU
PSTAIRS AND
D
OWNSTAIRS
Emily Ansara Baines
This book is unofficial and unauthorized. It is not authorized, approved, licensed, or endorsed by Carnival Film & Television Ltd., its writers or producers, or any of its licensees.
For my parents.
As always, infinite love and thanks to my friends and family. Jenine and Kevin Baines are the most supportive and loving parents a girl could ask for, and my brother, Christopher, is so wise. I possess never-ending gratitude for the love of my life, Nicholas Stefanovich, who managed to keep me on track and smiling — my love for you knows no bounds. Special thanks to the rest of the Baines, Bsharah, and Stefanovich families for being constant sources of comfort, wisdom, and love.
I would be remiss to not immediately thank agent spectacular Danielle Chiotti and all the crew at Upstart Crow Literary, along with editors Andrea Hakanson, Katie Corcoran Lytle, and the entire team at Adams Media. Without you, this book would quite literally never be published. Thank you for the hand-holding and ingenious edits.
Infinite gratitude and love to Keagan Buchanan and family. Thank you Alice Kahn, Cory Carroll, Jas Bohrman, and Estella Soto for the long-distance love and conversation. You keep me grounded, you keep me sane, you keep me striving.
Hugs to Vince, Spam, and Katie, who still give the best hugs of anyone I know. Benjamin Manoochehri, thank you for being you.
A necessary nod of gratitude to all the faculty and staff of Flintridge Preparatory School who had to listen to me muttering to myself in the faculty lounge while working on this cookbook, especially librarians Sue Hodge, Meryl Eldridge, and Reggie Ursettie, and teachers Sarah Cooper and Peter Vaughn. A special shout-out to Sonja Sung and Sam Nasstrom, two lovely ladies who kept me fit while I spent days doing nothing but eating and writing. As always, infinite appreciation to Aimee Bender, who is a role model for me not just as a writer but as a human being.
And, of course, thank you Julian Fellowes, Carnival Films, WGBH Boston, and everyone involved in the making of
Downton Abbey
. What you have created is an inspiration to us all. If we ever meet, I owe you an eight-course dinner.
Chapter 1
H
ORS D
’O
EUVRES
V
ARIÉS
Grilled Oysters with Lemon Garlic Butter
The Countess of Grantham’s Moules en Sauce
Zesty Mussels in Tomato Garlic Sauce
Potatoes with Caviar and Crème Fraîche
The Crawley Sisters’ Stuffed Mushrooms
Mrs. Patmore’s Rosemary Oat Crackers
Crunchy Fig and Bleu Cheese Tarts
Chapter 2
F
IRST AND
S
ECOND
C
OURSES:
S
OUPS AND
F
ISH
Velvety Cream of Mushroom Soup
Unsinkable Cream of Barley Soup
Lady Mary’s Spicy Mulligatawny Soup
The Earl of Grantham’s Green Turtle Soup
Mrs. Patmore’s London Particular
Lady Sybil’s Poached Salmon with Creamy Hollandaise Sauce
Daisy’s Mustard Salmon with Lentils
Baked Cod with Parmesan Bread Crumbs
Chapter 3
T
HIRD
C
OURSE:
E
LEGANT
E
NTRÉES
Seafood Crêpes with Mornay Sauce
Edwardian Chicken Tikka Masala
Crawley Family Chicken Breasts with Caper Cream Sauce
Chapter 4
F
OURTH AND
F
IFTH
C
OURSES:
J
UICY
J
OINTS AND
S
UCCULENT
S
TEAKS
Stuffed Leg of Lamb with Almond Fig Sauce
Guard of Honor Lamb with Mint Sauce
Filet Mignon with Foie Gras and Truffle Sauce
Mrs. Patmore’s Perfect Pork Roast
Chapter 5
S
IXTH
C
OURSE:
R
ESPLENDENT
R
OASTS,
G
ORGEOUS
G
AME, AND
A
CCOMPANYING
S
ALADS
Roasted Veal Chops with Rosemary-Basil Butter
Roasted Rosemary Cornish Game Hen
Crispy Roast Duck with Blackberry Sauce
Mrs. Patmore’s Dropped Roasted Chicken
Spinach Salad with Goat Cheese, Toasted Walnuts, and Pears
Spinach and Feta Salad with Fresh Beetroot
Chapter 6
S
EVENTH
C
OURSE:
T
HE
N
ECESSARY
V
EGETABLE
British Brussels Sprouts with Chestnuts
Asparagus with Hollandaise Sauce
Red Wine–Braised Red Cabbage with Apples
Pommes de Terre Sarladaise (Potatoes Cooked in Duck Fat)
Baked and Buttery Balsamic Asparagus with Sea Salt
Mrs. Patmore’s Easy Roasted Parsnips
Chapter 7
T
HE
F
INISHING
T
OUCH:
S
WEETS AND
D
ESSERTS
Vanilla Wafers with Double Chocolate Ice Cream
The Dowager Countess’s Dark Chocolate Truffles
Decadent Chocolate Almond Cake with Sour Cream Icing
Mrs. Patmore’s Extravagant Parisian Éclairs
Dark Chocolate Bread Pudding with Salted Caramel Sauce
Nothing Makes You Hungrier Than Grief Apple Tart
Mrs. Patmore’s Christmas Pudding
Upstairs Downstairs Christmas Plum Pudding
Mrs. Isobel Crawley’s Smoked Salmon Tea Sandwiches
Classic Egg Salad Tea Sandwiches
Mrs. Patmore’s Madeira Pound Cake
Dainty Petits Fours with Buttercream Fondant
Anna Bates’s Chocolate Crumpets
Tea Time Chocolate-Covered Strawberries
Chapter 9
H
EARTY
B
REAKFASTS TO
S
TART THE
W
ORK
D
AY
Kipper, Fried Egg, and Rosemary Potatoes Surprise
Chapter 10
A Q
UICK
L
UNCH
B
ETWEEN
B
USINESS
Tom Branson’s Guinness Corned Beef
Walnut and Celery Salad with Pecorino
Mrs. Patmore’s Downstairs Pork Pie
Chicken, Leek, and Caerphilly Cheese Pie for St. David’s Day
Mr. Bates’s Chicken and Mushroom Pie
Chapter 12
D
ESSERTS FOR THE
S
ERVANTS’
S
WEET
T
OOTH
Mrs. Patmore’s No-Knead Sally Lunn Bread with Warm Honey Butter