With only one more episode left in season three of Downton Abbey, culinary historian Pamela Foster is offering up a few recipes to help cater your finale party.
Foster, who created the blog Downton Abbey Cooks and released Abbey Cooks Entertain, a cookbook based on the PBS show, is sticking to recipes that will be familiar to anyone who’s been watching Season 3 carefully.
To start the meal make Oysters a la Russe, which is a spicy mix of finely chopped plum tomatoes and chives along with a little horseradish and lemon juice.
For adventurous eaters, Foster recommends making a kidney soufflé. Though she wouldn’t be insulted if you decide to pass on this one, especially since even Ethel had a little problem handling this dish. Ethel not only burnt her soufflé, but dropped it all over the kitchen floor. Foster swears though, if done right it is a delicious dish for the colder months.
To follow the tradition of the era, serve an asparagus salad with Champagne-saffron vinaigrette after the main course. And have a little fun talking about this colorful salad. “I love the way Mrs. Patmore pronounces this dish,” Foster noted on her blog.
For dessert make the Dowager’s favorite, strawberry Charlotte Russe. The chilled sweet is made with ladyfingers and a fruit flavored cream filling that is set by gelatin, which was extremely popular with the Crawleys this season.
And if you’re Team Servant all the way make your guests a little truffled egg on toast. The delicious brunch item that is a fancier version of Toad in the Hole. Foster recommends using two yolks, a thick slice of fresh whole grain bread and a little fontina cheese. While truffle oil is a key ingredient, Foster says olive oil will do if you don’t have any.
Check out Foster’s blog for additional party menu ideas.
To find even more Downton-inspired recipes, download a copy of Foster’s book, Abbey Cooks Entertain.
- Shannon Carlin, Radio.com
Photos by Pamela Foster