Addicted to GBBO

August 9, 2016August 9, 2016Leave a comment

Yes, I will admit it. I am addicted to the “GREAT BRITISH BAKE OFF” program on PBS. It doesn’t matter which season, or which episode, or which challenge, I will stop what I am doing and watch every action-packed moment.

But why? What makes this cooking program any different from the slew of other cooking programs … on all the many cooking channels … at any time of the day or night? I’m not really sure. Could it be that the two judges are actually professional bakers, and not actors or tv personalities whose careers have waned and they have no other place to go? Could it be the lack of insulting comments from the chef judges to the contestants? Master Chef, you know who you are! Or perhaps the lack of having to utilize the obvious ‘placement’ products from their sponsors to create the ‘challenge’ that week? Sound familiar, Top Chef? Maybe its the gimmick-free way in which the program is presented … name most of the shows on the Food Network these days!

The format is very basic – three baking challenges over two days – starting with 12 bakers, eliminating one each week and selecting a “star” baker, until the final three bakers face off to select the winner. The winner of the GBBO does not get $250,000.00 in cash, or their own cooking program, or a feature in Food & Wine magazine. They get “bragging rights”. Yup! That’s it!

Fashion icons they are not, but the show hosts, Sue Perkins and Mel Giedroyc, are masterful in their handling of each week’s challenges and contestants. They have very little camera time but when they do, their quips are quick, slick, and quite funny.

I became familiar with Sue Perkins, the bespectacled brunette, from a BBC program called THE SUPERSIZERS, in which she and her co-host had to live in selected British periods of time and experience the life styles and, more-importantly, the foods from those eras. It was historically accurate and hysterically funny. Each episode focused on one historical period and for one week they lived in that time period … from clothing and lack of conveniences to tasty repasts sometimes consisting of sow’s udder paté, bovine pudding or duck tongue.

Mel Giedroyc, the perky blonde with the quick wit, has co-hosted with Sue before. Apparently they worked together on a daytime British program called LIGHT LUNCH or was it LATE LUNCH. Either way, I’ve never seen it, but I’m sure it was quite entertaining. Together Mel and Sue have a great comraderie, and always empathize with each contestant’s near disasters.

The judges, Mary Berry and Paul Hollywood, somehow work beautifully together … a bit like Julia Child and Jacques Pepin. Paul, with his piercing blue eyes, would intimidate even the most seasoned baker. It just takes one look for you to know you’re doomed, but Mary (30 years Paul’s senior) finds some good in every bake, regardless of how awful it may look or taste. Both Paul and Mary are hugely successful professional bakers, cookbook authors, and television personalities, each with their own cooking shows; but there are no signs of egos here. Each week they bring interesting and quite difficult challenges to the contestants, after which they focus on the ‘bake’, nothing more. How refreshing!

The show is filmed in tents on the grounds of many different British country houses from Welford Park in Newbury, to Harptree Court in Bristol, to Valentines Mansion in Redbridge. Did I say, in tents? Yup! Where else could you showcase Britain in all of its glory but on perfectly manicured lawns of magnificent country houses with a background of lush green gardens and, of course, the completely unpredictable British weather! The location for each of the season’s filming is kept quite secretive … not wanting stampeding fans showing up, I guess.

The baking “challenges” are divided into three categories. First , there is the Signature Bake, to test the contestants’ creativity and baking ability. Next is the Technical Bake, where the bakers receive a recipe from Mary or Paul with minimal instruction. Finally, it’s the Showstopper Bake, which is designed to display the bakers’ skill and talent. Many of these “challenges” are classic British baked items, some are from French patisseries … most of which I have never ever heard of (actually some of the contestants have never heard of them either). Yes, the contestants are given recipes in the Technical Bake, and, yes, they have advance knowledge of what the next challenge is going to be so that they can practice at home. What they don’t have to do is try to utilize canned chicken, root beer, squash blossoms and dill pickles to make a frozen dessert. This is a true baking show, remember. Gimmick free!

This cooking/baking program may not be for everyone, but it certainly is a hit for many. Not only can you buy the cookbooks, you can, of course, download any of the episodes, and now you can buy the intriguing background music composed by Tom Howe.

We’re into Season 6 right now … but in Great Britain Season 7 is viewing and competing with the Olympics. For some reason, PBS didn’t start airing GBBO until Season 3 and are calling this season “Season 3” …! Confused? So am I. Perhaps PBS wanted to see if the show was going to gain in popularity before airing it, as they do with so many other British television programs. Well, it has! Over 13 million viewers in Great Britain alone. And what it has done to the baking industry is unbelievable. Sales of flour, baking powder, baking chocolate have all risen (no pun intended). Home bakers are being challenged to try their hand at scones, bread and cake. Yes, it has even inspired me.

So if you haven’t seen an episode of the GREAT BRITISH BAKE OFF, I challenge you to watch it, and tell me you don’t hunger for one of those “Show Stoppers“!

~ ~ ~ ~ ~
References: Great British Bake Off, GBBO Music, The Guardian

_____________________________________________________________________________

The Culture Shift … Tea to Coffee

July 12, 2016July 12, 20161 Comment

What is happening in Great Britain today? Traditional tea rooms are on the decline while lattés, caramelattés, cappuchinos, mochachinos and espresso drinking cafés are on the upswing. The new millenials would rather log on and slurp, than clink cups and sip. Although people are living longer, older generation Brits just can’t seem to hold onto their dying traditions anymore. The solid foundations are slipping away. The special occasion “afternoon tea” may be as popular as ever, but the mid-morning, mid-day, early evening tea break is just about gone.

Now there appears to be a war between Caffé Nero, Starbucks and Costa. Take away their signs and all the marketing materials, and quite honestly, they are impossible to tell apart. No character. No charm. No unique identity. They refer to themselves as “customer centric”? What exactly does “customer centric” mean anyway?

They each use surveys to track the customer service experience. Surveys from how the customers like the furniture, the music, the art, and most recently what was printed on the take-away cup. What about a survey about how good the coffee or tea tastes? I guess that’s no longer important.

When I go to one of these take-away cafes, I know I’m going to have to compromise on the quality of the tea that I’m about to order. I love green tea, but I know it will be a teabag of questionable quality, steeped with water that is far too hot and, if I don’t tell them to please not put the teabag into the cup, it will definitely be oversteeped and bitter. I will carry the cup, perhaps on a tray, back to a table, which may or may not be clean, slopping most of the tea over the top, only to find that there’s no chair available, and napkins are nowhere in sight. (Sigh)

And the media tells me everyone is so concerned about their calorie and sugar intake, yet many Brits now consume these beverages regularly. Action on Sugar, which is a group of specialists concerned with sugar intake and its effects on health, analyzed 131 hot drinks and found Starbucks, Caffé Nero and Costa to be among the worst offenders.

At Starbucks a “White Chocolate Mocha Venti with Whipped Cream” has 18 teaspoons of sugar. Now, if I’m ordering dessert at a restaurant, that might be okay, but … really … this is just a beverage? All right, that might seem a bit extreme. How about if we wanted one of their seasonal beverages, such as Starbuck’s seasonal Hot Mulled Fruit drinks? Would you believe 25 TEASPOONS of sugar! Or if you think a nice hot chai would warm you up, at Costa a Chai Latte has only 20 teaspoons of sugar. ONLY 20 TEASPOONS!

Want to know how many teaspoons of sugar are in a steaming, hot cup of tea? 0 Oh, maybe I didn’t stress that enough …. 0! If you want sugar, you can put it in yourself. I dare you to add 20 teaspoons of sugar to your cuppa and see if you still want to drink it.

We might have to get into the cost of these highly-calorific beverages on another post, but, for now, just think of the calorie savings alone. The lowly cup of tea has 0 fat and 0 calories. You can still hold it in your hands. It still warms you. It tastes delicious. It is very social. What’s better than sharing a good pot of tea with friends? And it costs pennies.

So c’mon Brits. Don’t be like so many other countries and let your traditions slip away. Does every shopping area need to look like every other shopping area and every café look like every other café? Perhaps tearooms may not be the chic, savvy trend-setting places they once were, but what they always have provided is a hearty cuppa, for a reasonable cost, warming the hearts and hands of generations of Brits!

~ ~ ~ ~ ~
References: Independent, Nunwood, Action on Sugar, TEA & COFFEE magazine

_____________________________________________________________________________

Chocolate Brownie Layer Cake

July 10, 2016July 10, 2016Leave a comment

Why do I call this a “chocolate brownie” layer cake, because it is dense, dark and delicious … like a chocolaty brownie, but still has the lightness of a cake. And it fits all needs …. cupcakes? no problem. sheet cake? perfect. two layers or three layers? it’s up to you. If you are a frequent baker, I’m sure you have all the ingredients. Nothing special is required. This is a great middle-of-the-week family dessert. So, don’t wait for a special occasion, start preheating the oven now!

I filled my cake with a Nutella Buttercream, but, of course, you could fill your cake with any filling/frosting combination you’d like. Or just sweetened whipped cream and berries. How can you go wrong?

CHOCOLATE BROWNIE LAYER CAKE
Bake at 350° – Makes one four-layer cake, or one three layer-cake and 9 cupcakes, or one two-layer cake and 15 cupcakes, or lots and lots of cupcakes!

4 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
3-1/2 cups sugar
3 sticks butter
3/4 cups extra-dark cocoa
1 cup hot water
1 cup prepared hot coffee
1 cup buttermilk
2 teaspoons pure vanilla extract
4 large eggs, beaten (at room temperature)

The only way to know if you have everything is to line up all your ingredients.

In a mixing bowl combine the dry ingredients: flour, salt, baking powder, baking soda and sugar. Mix well.

In a large saucepan, melt three sticks of butter. Add the cocoa and stir.

Then add the hot water and hot coffee. Bring to a boil, then turn off the heat and let cool.

After the mixture has cooled, pour it into the flour and mix well.

In another bowl, combine the beaten eggs, vanilla and buttermilk.

Mix this well and then add it to the batter until combined well, but don’t overbeat.

Pour the batter into greased and floured tins.

This batter will make four layers, but you can decide what you are making.

I always measure to make sure my layers will be even.

Bake at 350 for about 20 to 22 minutes. Layers should be glossy, pulled back just a bit from the sides of the pan and a cake tester should come out clean.

_____________________________________________________________________________

NUTELLA BUTTERCREAM
Enough to fill a three-layer cake, or lots of cupcakes.

2 sticks softened butter
2-1/2 cups confectioner’s sugar
1 teaspoon pure vanilla extract
2 tablespoons (or more) light cream
1 13 oz. jar Nutella Hazelnut Spread

In a mixing bowl, beat the softened butter and confectioner’s sugar together.

Add the vanilla and enough cream to soften.

Beat in the jar of Nutella – two to three minutes. Adjust the thickness by adding more cream, if necessary.

It should be smooth, creamy and easy to work with. Sample when necessary.

I was making a casual dessert for dinner. You can get as fancy as you’d like. Hope you like it!

~ ~ ~ ~ ~
_____________________________________________________________________________

Raisins, Sultanas or Currants?

June 28, 2016June 28, 20161 Comment

Have you ever read a British recipe only to see “sultanas” or “currants” as an ingredient? And have you ever then put that recipe down because who has “sultanas” or “currants” in the cupboard? Probably no one in the states. But do you know what they are and what you can use?

I’m pretty sure we all know what raisins are? Dried seedless grapes. The majority of our grapes are grown in California, originally from the ‘Sultanina’ grape (possibly named because of its origination in the town Soultanieh in the middle East).

In 1870 William Thompson imported this variety of grape to California for his vineyards. But from the devastating drought of 1873 William was left with nothing but shriveled up grapes on his vines. Making ‘lemonade out of lemons’ Thompson sold the dried up grapes as a “Peruvian Delicacy” and low and behold the California raisin industry was born! The Sultanina grape is now known as the Thompson grape and is the most widely planted grape in the industry.

Dried grapes (or raisins) have been around for thousands of years though. Whether it’s grapes, or plums, figs or apricots, leaving vegetables and fruits out to dry in the sun is one of the oldest methods of preserving food. More than 2,000 years B.C. wall paintings found throughout the Mediterranean showed us that dried fruits were a major part of the diet. In medieval times, dried fruits were the most common form of sweetener, far more popular (and more expensive) than honey. In Roman times, two bags of dried fruits could buy a slave.

So now that we’ve established what a raisin is, what is a sultana? Sultanas are actually nothing more than ‘raisins’, but made from the lighter green Thompson grapes. When dried, they are golden in color and tend to be a bit bigger and sweeter than our ordinary raisins. Sultanas are easy to find in the supermarket under the name “golden raisins”. In baking you can use golden raisins anytime sultanas are called for in a recipe.

Currants, on the other hand, are a completely different fruit. Much smaller in size and quite tart, whether red or black, currants are berries grown on shrubs or bushes and not grown on vines. Most often, currants are associated with only being available in Great Britain. Sun Maid sells a product called Zante Currants, which is not a currant at all but a grape, originally from Greece, and should not be confused with the currants of Great Britain.

The currants used in many British recipes are, for the most part, not available in the U.S. Commercial cultivation of these currants was banned from 1911 until 2003 because of concerns the plants could harbor a disease that had the potential to devastate American timber. Disease-resistant varieties were developed and now the ban has been lifted. For this reason, many Americans confuse Zante raisins with currants. Although I’ve never tried growing currants, I’m told they grow easily in your own backyard. So until I do, I’m probably going to use Sun Maid’s Zante Currants (raisins) in place of British currants in my baking.

Whether in baking or in savory foods, be sure to use plenty of raisins, sultanas or currants in your cooking … or just keep them around as a handy snack. A low-fat food, full of antioxidants and polyphenolic phytonutrients, dried fruits act as an anti-inflammatory and can help protect the body against free radicals. Dried fruits also contain iron, B vitamins, potassium and magnesium, which helps build red blood cells and healthy bones. Red and black currants, in particular, have four times more vitamin C than oranges and twice the antioxidants of blueberries. Great for digestion because they contain lots of fiber, these sweet, delicious dried fruits really are nature’s candy.

So the next time you’re about to make Spotted Dick, a Christmas Pudding or Bara Brith, don’t be afraid to reach for the ‘raisins’.

~ ~ ~ ~ ~
References: Raisin Grape Varieties, Isons Nurseries, Sun Maid, Cornell University, Wise Geek

____________________________________________________________________________

Bara Brith

June 6, 2016June 6, 2016Leave a comment

In Wales, as in so many countries, it was customary for the women of the household to designate one day as “baking day”. The entire day would be spent making all the breads, rolls, cakes and biscuits that would be needed for the week. Using any bread dough that was leftover from making the yeast breads would then become the base for this bread. Adding leftover tea, spices, dried fruits, sugar would then become that family’s Bara Brith.

Bara Brith or in Welsh “Speckled Bread” is exactly what it is … a bread speckled with dried fruits. Traditionally this is a yeast bread, but it is quite often made as a quick bread. As with any regional recipe, each family has their own version. This one might be a bit different from some that you’ve had in the past, why? because it’s MY version …. and it is delicious!!

If you are a fan of “the Great British Bake Off“, as I am, you might remember that one of the contestants actually baked her version of a yeasted Bara Brith as her entry on Season 4. Click on the link below and you’ll find her recipe. My version is a quick bread … but keep in mind you do have to let the dried fruits soak in the hot tea for a couple of hours in advance.

BARA BRITH
Bake 350°F for approximately one hour. Makes one large loaf.

1-1/2 cups all purpose flour
1/2 cup ground almonds (optional)
(if not using ground almonds, increase flour to 2 cups)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup hot black tea
1/2 cup dried raisins (or any dried mixed fruits, diced)
1/2 cup dried dates, diced (or prunes, apricots, etc.)
1 apple, peeled and grated
1/2 cup dark brown sugar
1 egg, beaten
2 tablespoons melted butter

In a bowl, mix together the dried dates and dried raisins (or any combination of diced, dried fruits). Pour one cup of hot, strong black tea over the fruits. Cover and then let them plump up for at least three to four hours (or overnight, if you’d like).

Grease a one pound loaf pan. Sift together the dry ingredients. I love the flavor of almonds, and the texture that it gives this bread. Use ground almond meal if you have it, or omit it and increase the flour to 2 cups. This is all up to YOU.

Peel and grate one cooking apple (not a Mac or Macoun – too juicy).

In a large mixing bowl add all the dry ingredients, the brown sugar, the egg, the melted butter, and the dried fruit/tea mixture (with all the tea liquid).

Beat together until well blended.

Pour the batter into the prepared pan and bake for one hour. Test after about 50 minutes for doneness.

When done, turn out onto a cooling rack and then put the kettle on.

This bread is so-o-o-o moist and delicious, you’ll have a hard time not eating the entire loaf yourself!

If you have the opportunity to visit Wales, be sure to make time one afternoon to stop for a spot of tea and enjoy a slice of this moist, sweet bread with it. Slather it with butter if you like, but it’s not really necessary. It stands up very well on its own. If you don’t have the opportunity to visit Wales, do yourself a favor and make this bread!! (The photos don’t do it credit.)

~ ~ ~ ~ ~
References: Great British Bake Off, Paul Hollywood’s British Baking, Traditional Welsh Recipes
_____________________________________________________________________________

Madeline’s

June 6, 2016June 6, 2016Leave a comment

Although this is a classic French cookie, Madeline’s have been served at most of the formal teas that I’ve attended. The classic recipe calls for vanilla flavoring, but I’ve had many variations from rose, orange, lemon … some dusted with powdered sugar, some dipped in chocolate … all of which are absolutely delicious. Baked in a shell-molded pan, these light, delicate sponge cakes are a great companion to a late afternoon cuppa.

There are a few versions on the origin of the Madeline (or Madeleine). The most popular belief is this cookie was the invention of Madeleine Paulmier, a young pastry chef who worked for Stanislaw Leszczynski. Stanislaw’s daughter, Marie, and her husband, who happened to be Louis XV of France, loved these little confections so much they named the tiny pastry “Madeleine” in honor of the young cook. With a little prodding from Marie, Louis XV introduced these little “shell cakes” to the court in Versailles, and they became a sensation all over France.

Don’t be intimidated by the recipe. They are quite easy to make and the batter can be made up to two days ahead of baking. All you really need is a Madeline shell baking tray.

MADELINE’S
Have all ingredients at room temperature. Bake at 400°F for 8 to 10 minutes. Makes about 21 cookies.

1-1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1-1/2 sticks unsalted butter, melted and then cooled
3 large eggs
2/3 cup sugar
1-1/2 teaspoons vanilla
confectioners sugar
Optional: Grated lemon zest, grated orange zest, rose water

Generously grease and flour the Madeleine mold pan(s). Most pans have 12 to 16 shells. This recipe will make approximately two sets of pans.

Put the butter in a bowl, melt it and then let it cool. In another bowl, sift the flour, baking powder and salt together, Then set aside. In a third bowl, beat the eggs and sugar on high til thick and pale yellow (about 3 to 4 mins). Beat in the vanilla (or whatever flavoring you’d like to use). Slowly add the sifted dry ingredients, being careful not to over beat.

Then take a spoonful of the batter and mix it into the melted, cool butter. This is important to break down the butter so it can be incorporated into the batter without breaking it down. After the butter mixture has lightened, fold it back into the batter. Be sure to scrape the sides and fold everything in well. Cover with plastic wrap and let rest for 30 minutes (or up to two days in the refrigerator).

Take a teaspoon of the batter and put it into the shell mold. Only fill the mold about 3/4 of the way – no more. Bake for 8 to 10 minutes until the edges begin to brown. Take the pan out of the oven and immediately turn the cookies out onto a cooling rack. Regrease the mold pan and continue baking until you’ve used all the batter.

When the cookies or cakes have cooled, dust with confectioners sugar or dip into a warm chocolate glaze. These are light, delicate and oh so yummy!!! They will keep nicely in an air-tight container for a couple of days (but not in my house!!).

~ ~ ~ ~ ~ ~
References: Wikipedia, Joy of Cooking, How to Be a Domestic Goddess, Prezi

_____________________________________________________________________________

A Medieval Inn ….

May 20, 2016Leave a comment

We just returned from a trip to the U.K. where we had the opportunity to stay in a 14th century medieval inn, the Shaven Crown, for a couple of nights. Overlooking the village green, the Shaven Crown Inn is located in a quaint little village called “Shipton-under-Wychwood” * in the picturesque Cotswold district of England.

When you approach the Shaven Crown Inn you are immediately transported back in time … to 14th century Medieval England with flashes of Excalibur, jousting knights and coats of armor. The architecture is solid, heavy, grey … made of timber, adobe, stone and slate. And as you step through the arch into the inner cobbled courtyard with its massive double wooden doors, original hand-forged hinges and bolts, you know this building has tales to tell. The Great Hall is a magnificent beam-laden Tudor room with an impressive staircase leading off to the bedrooms on either side. I’m certain the large central fireplace provided the only heating source for this great room at one time, and was also the cooking center where heavy, cast-iron cauldrons were hung with soups, where bread was baked, and game was roasted.

Intrigued by the uniqueness of this building, of course, I had to do a little research. Little did we know that the Shaven Crown was one of the ten oldest inns in all of Great Britain, and has been documented as having been built by Bruern monks in 1384, specifically for what it is now, an Inn. No Inn could be complete without, of course, its resident ghost; and this one is no exception. From its monastic days, Brother Sebastian is said to be the ghost that haunts this venerable old hostelry.

Originally called ‘the Church of St. Mary’, Bruern Abbey was founded in 1147 by the Monks of Waverly in a remote, bucolic area just outside of Wychwood Forest. The name, Bruern, comes from a French and Latin word meaning ‘heath’, a large, uncultivated track of land. The monks, who then became known as the Bruern monks, built a small monastery to live and worship, to farm the land and raise sheep. Over the next hundred and more years the monastery grew and flourished, providing employment for hundreds of lay workers. After the monastery, came a grand Abbey, then a chapel for the lay people. A school was built, as well as a manor house, a convent for women, a mill, a tannery and many out buildings. The farm provided not only for the monks, but for the surrounding villages.

Rendering of a Medieval Monastery Village

Rendering of a Medieval Monastic Village

Then in 1384 the monks of Bruern Abbey constructed their last building, the Shaven Crown Inn, specifically as an Inn to house poor pilgrims and travelers. During these Medieval times, monasteries were not only part of the religious, economic and social fabric for the villages, they provided important centers for the poor and the needy, as well as resting places for travelers.

The Church of England, at that time, was very rich and very powerful. Enter King Henry VIII. (I’ve written about him before … see “From the Wine Trail to the Whisky Trail“.) Henry was a man of many appetites, not only food, but women as well. Henry was first married to Catherine of Aragon, Princess of Wales and a powerful woman in her own right. Their marriage produced one child, a girl, named Mary. Henry was desperate to have a son who would be heir to the throne. He became infatuated with Catherine’s hand-maiden, Anne Boleyn (perhaps you’ve heard of her), and they began an affair, from which she became pregnant.

Anne Boleyn

Hoping for a son, Henry appealed to the most powerful ruler of all Europe, the Pope, to get an annulment from his marriage to Catherine in order to wed Anne**. He was refused. Despite the Pope’s rulings, Henry and Anne wed in a secret ceremony and the Pope retaliated by excommunicating them both. This angered Henry so much he decided to break England away from the church completely … and in 1538 King Henry VIII began what was to become the “Dissolution of the Monasteries”.

Now with a vendetta against the church, King Henry VIII began his strategy to break that powerful relationship between Rome and England. The Church held large, valuable tracts of land and buildings, paying little or no taxes to the landholders or the government. Henry started slowly so as not to cause an uproar among the local townspeople and began crossing the country, confiscating the property and buildings of the smaller, less powerful monasteries. Then he began taking larger, more important houses and holdings, systematically closing, selling or dismantling monastery after monastery.

King Henry VIII Dissolution of the Monasteries

This was devastating to the villagers and to the travelers and pilgrims who depended upon these community centers. Not only was there the great loss of the monastery as the center of the social and economic life of the village, monasteries housed great libraries with invaluable collections of manuscripts and paintings. Henry didn’t care. He may have begun this destruction as a way to control the Church and its holdings, but now greed took over and he wasn’t about to stop.

It took over four years, but during that time more than 800 monasteries were destroyed, home to more than 10,000 monks, nuns and friars, and their lands and treasures taken for the crown. King Henry VIII, now the self-declared Head of the Church of England, took control and sold the monastic lands for such bargain prices that if you could afford it, you found a way to buy it. Not everyone was against this. The wealthy were able to grow their own estates by purchasing large tracks of land. The middle class merchants, eager to become wealthy landowners, purchased the smaller tracks of land.

Courtyard at the Shaven Crown Inn

Following the Dissolution of the Monasteries, in October 1536, Bruern Abbey and its buildings were destroyed. Today there are no visible remains of the original Abbey. The Shaven Crown, however, was not destroyed and remained under ownership of the Crown. In 1580 Queen Elizabeth I (King Henry VIII’s daughter by Anne Boleyn) used it as a royal hunting lodge, but then decided to give it back to the village, with the condition that it be turned back to an inn; the proceeds being used to help the poor.

Over the years, the Inn fell into disrepair, but in the early part of the 20^th century the Inn was sold into private ownership. The new owners purchased the Inn just two years ago and have returned it to its original grandeur. The Bruern monks would be very proud of the Shaven Crown Inn if they could see it today. Bold, gracious and grand, the Inn remains to welcome all for many more centuries to come.

~ ~ ~

* With a population of 1244
**Anne gave birth to a little girl, the future Queen of England, Elizabeth I. But, Henry got tired of Anne as well, and with trumped up charges of adultery against her, he had her publicly beheaded at the Tower of London.

~ ~ ~ ~ ~ ~
References: Shipton-under-Wychwood, Abbeys of England, Britain Express, Victoria County History, The Shaven Crown Inn, Wikipedia

Chicken and Leek Pie

April 19, 2016April 19, 20161 Comment

This classic Welsh “pie” is served on March 1st which is St. David’s Day. St. David’s Day celebrates Wales’ patron saint with celebrations all across the U.K. Born in the 6^th century, Fr. David was heavily involved in missionary work and founded a number of monasteries. As a strong leader and with a strict adherence to Christian beliefs, his loyal followers grew. Fr. David was made Archbishop while on a pilgrimage to Jerusalem, and was consecrated a saint by Pope Callistus in 1120. With more than 50 churches named after him, and the largest Cathedral in Wales, there is no doubt as to this man’s popularity.

I’m not sure why this particular dish is associated with St. David’s Day … could be because two of the key ingredients are practically national symbols of Wales (leeks and Caerphilly cheese). What I do know, however, is this is a fantastic family dish … and perfect for to be served on March 1st or any other day!

I have to admit I did not have Caerphilly cheese (and couldn’t find it), so I substituted Cheddar, but I think next time I’m going to use Stilton. I also added sliced mushrooms for a little earthiness. It was hearty, rich and delicious! As they say in Britain, “why not have a go?”.

CHICKEN AND LEEK PIE
Bake at 425° F for 20 minutes … reduce heat to 350° F for 40 minutes.

4 large chicken breasts, or 8 chicken thighs (or any combination), cubed
4 tablespoons flour
1/2 teaspoon nutmeg
salt and pepper

2 tablespoons olive oil
4 cloves garlic, minced
2 cups leeks, washed and sliced
1 cup mushrooms, sliced
2 teaspoons Dijon mustard
1 cup chicken stock
1/2 cup white wine
1/2 cup heavy cream
1 cup crumbled Caerphilly cheese (or Feta, or Gouda or Cheddar)
1 tablespoon fresh parsley, chopped
1 tablespoon fresh tarragon, chopped
1 sheet frozen puff pastry
1 egg, beaten
salt and pepper

Cube the chicken pieces. In a large plastic bag, add the flour, salt, pepper and nutmeg.

Put the chicken cubes into the flour bag and toss til the chicken is completely coated.

Into a large skillet heat the oil and sear the chicken. Remove the chicken to a plate and add a bit more olive oil to the pan.

Reduce the heat to medium and saute the leeks til soft (about 5-6 minutes). Add the garlic.

Put the chicken back into the pan and add the mushrooms.

Turn up the heat and slowly add the chicken stock and the white wine. Stir well to combine and reduce to thicken.

Then turn the heat to low and add the heavy cream, the mustard and the cheese. Taste to adjust the seasoning.

Remove from the heat and add the fresh herbs. Pour everything into a large heat-proof casserole dish.

On a floured board, roll the puff pastry sheet out just a bit to fit over the top of the dish. Brush the egg around the top of the dish for the pastry to adhere.

Place the pastry on top and cut slits into the top of the pastry for the steam to escape. Brush the pastry with the beaten egg.

Place the casserole onto a baking tray just in case you get seepage.

Pop the tray into a very hot oven 425°F for 20 minutes. Reduce the temperature to 350°F and bake for an additional 30 to 40 minutes.

Serve piping hot with a side salad and glass of wine! Now sit back and take all the complements!

~ ~ ~ ~ ~
References: Catholics Online, Wikipedia, Encyclopedia.com,

Biscotti Time

April 12, 2016January 15, 2018Leave a comment

I know … I know … this blog is about the foods of Great Britain. But I do have to acknowledge my Italian heritage occasionally. And what is better than biscotti! Crunchy, sweet and perfect any time of the day. As much as I love to dip them into a piping hot cup of Irish Breakfast, I also love to dip them into a full-bodied Montepulciano. Cuppa tea, red wine or even a cold glass of milk? It’s up to you.

Closely related to the British word for cookies “biscuits”, biscotti literally means ‘twice baked’. These Italian cookies originated in the city of Prato and were composed of just four ingredients: flour, sugar, eggs and almonds. Today, recipes vary widely in flavors and ingredients, anything from chocolate and hazelnut to coconut orange, or lavender, even lemon basil. There are no limits, let your imagination run wild.

It’s a damp, cold rainy evening and I’m in the mood for a hot cuppa and biscotti. Taking a look in the cupboard, I see dried cranberries and white chocolate bits. Okay then, these are going to be …

WHITE CHOCOLATE CRANBERRY BISCOTTI
Preheat oven to 350°

1-2/3 cups flour
1/2 tsp. baking powder
pinch salt
3/4 cup sugar
2 eggs, room temperature*
1 tsp. vanilla
1/2 cup chopped dried cranberries, coated with flour
1/2 cup white chocolate, bits or shaved

*Eggs should always be room temperature for baking. If they aren’t, just put them into warm water to take the chill off.

In one bowl, sift all dry ingredients together (twice if you are like me).

In another bowl, beat the sugar, eggs and vanilla until light and lemony colored.

Beat in the dry ingredients and, when well blended, add in chopped dried cranberries and white chocolate bits.

Coating the cranberries with a teaspoon of flour will keep them from falling to the bottom.

After everything is incorporated, cover and refrigerate for about an hour. Then dump the dough onto a lightly floured board.

Knead the dough quickly until smooth, and form the dough into a ball.

Cut the ball in half and form two long logs, about 12″ and about 3/4″ high.

Line a large baking tray (or two small ones) with parchment paper and carefully place the logs on. They will rise, so don’t place them too close together.

Place the baking tray into the center of the oven and bake for 25 to 30 minutes, until golden. Test with a cake tester in the middle of the log.

When ready, remove the tray and cool completely. When the logs are cooled, slice the logs with a serrated knife, diagonally, into slices about 1/2″ thick. You can slice then thinner, or thicker, it’s up to you.

Place them bake onto the baking tray and bake again from anywhere between 15 to 20 minutes. I flip them over half way through the second baking. This is optional.

The second baking will depend upon how thick you have sliced them. They should be lightly browned and crispy. Cool on a rack.

Store these delicious confections in an airtight container and they will last for quite awhile (or, in my house, two days at the most!!).

Did I put the kettle on and make tea? Absolutely! What a delightful way to end a stressful day … baking something delicious and enjoying the results!! Next time, maybe Ginger Almond, or Orange Pistachio? Any suggestions?

~ ~ ~ ~ ~ ~
References: Wikepedia, Julia Child’s, Cooking with Master Chefs

_____________________________________________________________________________

The Crown Jewel – Asparagus?

April 4, 2016April 4, 2016Leave a comment

Asparagus? Really! You’re going to write about asparagus? I know …. sounds a bit bizarre doesn’t it. To me, asparagus, like tulips, lamb, and opening day for the Red Sox just signifies Spring. But here it is the fourth day of April, after last week’s 60 degree temperatures and I’m watching it snow! You gotta love New England!

Asparagus. Tall, slender, green stalks of goodness. Versatile, full of nutrients and delicious. I’ve never grown asparagus, probably because it takes such a commitment … to not only dedicated garden space, but to time. This perennial vegetable should be planted about three years before the expected first harvest.

Asparagus “crowns” (one year old plants) are planted in early spring, in trenches on raised beds, about 6″ wide and 6″ deep. The asparagus are not harvested the first or second year. The beds should be heavily mulched and the plants should be allowed to go to seed until the third year.

Food historians have traced asparagus as far back as Egypt 5,000 years ago. Carvings on Egyptian columns depict asparagus being offered to the Gods. The oldest surviving cookbook, APICIUS, which dates back to the 4th century Rome, features recipes using asparagus. Greek physicians considered the properties of asparagus to be medicinal, even considering asparagus an aphrodisiac? Historians have also noted that asparagus was grown in Syria, Spain and Greece, but didn’t come to France or the U.K. until the 1500’s. This delicate vegetable was so highly prized it was carefully prepared and served to the powerful French mistress of Louis XV, Madame de Pompadour.

Today we’ve learned those early physicians were on to something. Not only is asparagus delicious, research has proven that it is one of today’s super foods …

a good source of fiber, folate, calcium, magnesium, and zinc, vitamins B_6,A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose into cells.
a rich source of glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals.
like leafy greens, delivers folate, which works with vitamin B12 to help prevent cognitive impairment.
contains high levels of the amino acid asparagine, which serves as a natural diuretic, beneficial for people who suffer from edema.
is low in calories and is very low in sodium, contains no fat.

Fascinating or boring? I’m not sure. What I am sure of is that harvesting the first crops of asparagus is almost as exciting to some as the first flush plucking of Darjeeling. Beginning in late April when the spring crops are ready, there are multi-day asparagus festivals around the world, from England to Germany to California. These events are fun celebrations organized by local growers to create awareness for this ‘old fashioned’ veg. Local vendors are in attendance with freshly cut asparagus, as well as other fresh, locally produced goods.

Events always include asparagus eating competitions, cooking demonstrations, parades, auctions and concerts, culminating with the crowning of the Asparagus King and Queen. You might also get to meet AsparaGUS, the costumed, green, lovable mascot. And not to be outdone, the AsparaMancer, or the AsparaFairy might also be in attendance.

From appetizer to main dish, consider the versatility of asparagus. Stir fry, saute, broil or bake, the shoots are prepared quickly and can be served simply as a side dish, or with chicken, fish, shrimp or, one of my favorites, wrapped with bacon and grilled over charcoal. Asparagus can also be pickled, canned or frozen. The San Joanquin Asparagus Festival is getting really creative this year. Asparagus will be featured in ice cream, as asparagus slaw, asparagus corn dogs, and asparagus nachos. They all sound good to me!!

This link has some fascinating and delicious recipes. I’m going to try as many as I can, while asparagus are available – Versatile Asparagus Recipes.

What I will share with you now is one of my favorite recipes … a quick, easy and delicious soup. Make a big batch and freeze half for another day. My family loves it. I hope you do to.

ASPARAGUS SOUP
Makes 6 to 8 servings.

2 tablespoons olive oil
1 small onion, diced
3 lbs. asparagus, cut up
2 potatoes, peeled and cubed
6 cups prepared chicken stock
3 cloves garlic
salt and pepper
1 tablespoon fresh thyme, chopped
1/2 cup cream (optional)

In a large stock pot, over medium heat, heat the oil and saute the onions until transparent (about 5 minutes). Trim the tough, woody bottoms (about 2″) off the bottom of the asparagus stalks. Cut the stalks into large pieces and add to the pot. Cook about 5 minutes, stirring occasionally. Add the garlic. Then add the prepared chicken stock and the diced potatoes. Taste for seasoning and add salt and pepper to your liking. Bring to a boil, cover and simmer for about 45 minutes.

In small batches, put the soup into a blender and puree until smooth. Pour into a saucepan, add the thyme and heat through. For a creamier soup, add the cream just before serving.

Serve with a crisp, side salad and hot crusty bread. Delicious!

Ahhh Spring …. you might not be here right now, but your bounty overflows!

~ ~ ~ ~ ~
References: British Asparagus, British Asparagus Festival, San Juaquin Asparagus Festival, Asparafest,

Tea, Toast and Travel

Exploring the World of British Foods and Traditions

Category: Uncategorized

Addicted to GBBO

The Culture Shift … Tea to Coffee

Chocolate Brownie Layer Cake

Raisins, Sultanas or Currants?

Bara Brith

A Medieval Inn ….

Chicken and Leek Pie

Biscotti Time

The Crown Jewel – Asparagus?