All posts filed under: United Kingdom

wassail

Wassail

The question is not whether I’d sing to an apple tree, but rather where I can find an apple tree to sing to. My Oklahoman neighborhood just doesn’t deliver the crimson fruit. Regardless, I will tipple this wassail with a cheer (wassail literally means “wes hail”, or good cheer)- after all in 2014 I’m learning about celebrations around the world, a suitable follow-up to completing our first adventure: eating one meal for every country in the world. January is all about wassailing. What is wassailing? Wassailing is the Southern English art – yes, art – of cooking up some of last year’s apple crop with cider – sometimes with a flush of orange peel, warm cinnamon stick, flecks of nutmeg, or maybe allspice. To make it… just… Roast some apples. Click on the burner and clank on a pot of cider and spice. In a moment, heat shimmers through the pot and those first bubbles pop the surface. Seconds later, sweet apple and spice billows through the house. The roasted apples are whipped into a froth, then stirred to …

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Monday Meal Review: United Kingdom

Other than the perennial baseball cap, there’s not a lot of people wearing hats anymore.  I don’t usually give the matter much thought, but this week, as we had our royal British Tea Party, I found myself wondering why not? Why don’t we wear fancy, fussy, feathery hats? Even at the beach, it’s a rare  to find women sporting practical, wide-brimmed, shade-bearing hats. Where has the fuss and circumstance gone? Because, with it, I think we also lost some fun. Is it that we’re too afraid of standing out? Have we run out of room in our closets? I read somewhere that men stopped wearing them because JFK didn’t wear one to his inauguration (or much at all, really). UPDATE: Snopes says this is not true. I haven’t heard any excuses for us women. Do you ever wear hats? Why or why not? THIS WEEK’s FOOD: Coronation Chicken Salad [Recipe] What I loved most about this dish: EVERYTHING! Cooking down the onion, toasting the spices, the sweet chutney, and bits of diced apricot…it really is a blast of flavor. I’ll definitely be …

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Cream & Current Scones

The first time I had a scone – a real British scone – I almost lost my mind. The small disc had a tender crumb and tasted of lightly sweetened cream. A speckling of currants brightened the flavor, giving it just a hint of color, too. The giving texture of the scone is worth further mention. I think much of the lightness stems from the fact that  real scones are made with good quality European butter. European butter is richer (averaging 85% fat instead of just 81%), so there’s less water, which means a more delicate crumb. It also helped that the scone was made with a light touch: there was nothing overworked about the recipe ( a baking crime which can quickly turn a featherweight scone into a hockey puck). With such delicious ingredients, a true scone needs very little accouterments. Still, I did as the British do, and split my scone and added a spoonful of homemade strawberry preserves. The garnet colored preserves filled the craggy crevice so completely, the sticky goodness nearly spilled …

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Coronation Chicken Finger Sandwiches

Let’s be real. Any chance I get to play dress up with my daughter, I take. Like last week, when we wore fancy hats and had a British tea party, complete with coronation chicken and coronation egg salad sandwiches.  Coronation chicken was invented in 1952, for the coronation of Queen Elizabeth. She was twenty-five years old. Her coronation was the first one to ever be televised, and she dressed for the occasion. Her amazing gown was embroidered with symbols of the commonwealth, including food, flowers, and more. Elizabeth’s coronation gown was commissioned from Norman Hartnell and embroidered on her instructions with the floral emblems of the Commonwealth countries: English Tudor rose; Scots thistle; Welsh leek; Irish shamrock; Australian wattle; Canadian maple leaf; New Zealand silver fern; South African protea; lotus flowers for India and Ceylon; and Pakistan’s wheat, cotton, and jute. (Wikipedia) Fact: no tea party is complete, if the queen isn’t in attendance. If not in person, then at least in spirit. The royal wave adds just the right flair. Even when served as dainty “finger” sandwiches, coronation chicken salad is big, bold, and curried. You’ll find it worthy of any …

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Menu: United Kingdom

Food in the United Kingdom is a fusion of Scottish, Irish, Welsh, British, and numerous international cuisines. From a selection that diverse and complex, there was almost no way to pick what to make. SO,  I let you decide what our menu would be. I put up a poll with a bunch of choices… closed my eyes, and hoped for the best. I was so glad that you chose coronation chicken and cream scones because it allowed me to do what I always wanted to do: have a very British Tea.  It also helps that the chicken dish was made for the queen, and scones are enjoyed throughout the Kingdom. For those that can’t get enough of the food in this region, I also want to point out the Irish recipes we made early on, including the amazing Guinness Chocolate Cake with Bailey’s Buttercream. The following recipes and meal review will be posted throughout the week: Coronation Chicken Finger Sandwiches [Recipe] Imagine having an entire dish dedicated to you and you alone… This week, you can enjoy the same curried …

Leadenhall Market In London. Photo by DAVID ILIFF. License: CC-BY-SA 3.0

About the food of the United Kingdom

I’m not sure why people groan when I ask them what they think about the food in the United Kingdom. If I beg them to explain themselves, they mutter something about tripe, kidneys, haggis, mushy peas and lamb roasts. But, truly, what is more sublime than a bright green pea plucked from the  garden just moments before eating it? Or farm-fresh meats, from down the street? This is what I love about cooking in the United Kingdom. There’s a taste of the farm everywhere. In her tea sandwiches, there’s cucumber, or perhaps a spicy bit of watercress. In her tea, there’s hot milk, as fresh as can be. And, in the desserts, there’s all manner of berries, juicy, ripe, and sweet. If the food doesn’t come from the farm, it may come from the ocean, as Fish and Chips prove. When I was in London, I made sure to get a batch, smokin’ hot from the deep fryer. The fish is  moist, the batter crispy, and the chips, as thick and delicious as any other French fry. Beyond the …