Netherfield Ball White Soup

white-soup

There is a lovely and informative article (and recipe), as well as a fount of Jane Austen knowledge, at a site called Austenonly: The Interesting History of White Soup.

In Pride and Prejudice, it is mentioned by by Mr. Bingley.

Netherfield Ball White Soup

  • 2 1/2 pints veal or light beef stock
  • 2 ounces blanched almonds
  • 8 ounces white bread, weighed without crusts – approximately the inside of one French country bread from the Harris Teeter bakery 😉
  • salt & pepper
  • pinch cayenne
  • 1 egg yolk
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • to serve: lemon wedges, toasted almonds, chopped pistachios, and/or pomegranate seeds

In a medium pot, simmer veal stock, almonds and bread for 20-30 minutes. Blend well in a blender and pass through a sieve back into the pot. Season to taste with salt, pepper, and cayenne, and heat back through.

In a small bowl, lightly beat the egg with a whisk. Ladle hot soup into the bowl a little at a time, whisking constantly, to temper the egg. Pour into pot, stir well, and gently heat for about 10 minutes. Stir in sour cream, and heavy cream, and gently heat through (do not boil).

Serve with lemon wedges and garnishes

Listen to the episode! Fiction Kitchen Episode 4: PRIDE AND PREJUDICE

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Pride and Prejudice

mrs-bennet

Don’t be silly, of course we don’t do our own cooking! We’re meddling….I mean middling…rich!

Diana and Carrie discuss Jane Austen’s classic novel and the 1995 BBC miniseries. There will be scones.

Recipes

References

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Apple Cheddar Scone Muffins

P&P Scone Muffins

Apple Cheddar Scone Muffins

  • 1 large granny smith apple, peeled, cored, & cut into ~1/4 inch pieces
  • 1 1/2 cup flour
  • 1/2 tablespoon baking powder
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 6 tablespoons butter, chilled & diced
  • 2 eggs
  • 1/2 cup shredded sharp white cheddar cheese
  • 1/4 cup heavy cream
  • pinch of salt
  • turbinado sugar

Heat your oven to 375ºF. Line a large baking tray with parchment paper & spread the apple pieces onto it in a single layer (do your best to make sure the pieces don’t touch). Bake for 20 minutes. Remove from oven & transfer the parchment with the apples into the freezer for a few minutes to cool.

Lower the oven to 350ºF. Butter & sugar a muffin pan. In a large bowl, whisk together the flour, sugar, salt, & baking powder. Cut in the butter (using a pastry blender works best) until the mixture is crumbly. In a separate bowl, whisk together the cream & 1 egg & then pour into the flour/butter mixture. Add the apples & shredded cheese & stir until everything comes together & is only a little bit crumbly. Ball the dough together in your hands.

Break off palm-sized portions of dough, roll slightly, & then gently press into the muffin tin. If you have any empty cups (I ended up with 2) put a little water in them. Whisk the remaining egg with the pinch of salt & brush lightly onto the tops of the muffins. Sprinkle with turbinado sugar & if you’d like, gently press the tops with a small heart cookie cutter. Bake for 20 minutes, or until the tops are a light golden brown. Remove from oven & use a butter knife around the edges to loosen the muffins& then place them on a wire rack to cool. Serve with tea or coffee.

P&P Scone muffins v

P&P scone muffins ch 1 h

Listen to the episode! Fiction Kitchen Episode 4: PRIDE AND PREJUDICE

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The White Witch’s Turkish Delight

turkish-delight

From Food Adventures (in fiction!) (with small adaptations to my kitchen)

The original recipe has cream of tartar, which I was out of (I use it about once a year and think I finally threw out my small container and forgot about it). However, it is mainly used to make things acidic – and this also has lemon juice – I think it’s ok to omit.

The White Witch’s Turkish Delight

  • 1 tablespoon vegetable oil
  • 3 tablespoons lemon juice (about 1 lemon)
  • 4 cups granulated sugar
  • 4 1/2 cups water (divided)
  • 2 cups + 1 tablespoon cornstarch
  • 1 cup + 1 tablespoon powdered sugar
  • 1 tablespoon rosewater
  • red food coloring

Line a 9×9 baking pan with baking parchment (some hanging over the edge) and set aside.

In a saucepan, mix lemon juice, granulated sugar, and 1 1/2 cups water. Turn heat to medium high and cook, stirring occasionally, until mixture is light amber (LIGHT amber, I think mine went a little long), and a drop of the sugar mixture holds a ball shape when dropped in cold water (240° on a candy thermometer).

In another saucepan, combine 1 cup of cornstarch and 3 cups water and gently stir until dissolved (no lumps). Turn heat to medium and bring to a low bowl, stirring constantly until it is thick. Remove from heat, and stir a bit more, then pour into the sugar mixture and throughly combine.

Put saucepan back on medium heat, bring to a low bowl, and stir constantly for 40 minutes.

Remove from heat and stir in rosewater and several drops of food coloring (just a drop or two for light pink, 6 or 7 for a darker red). Pour into the pan, and spread with a spatula. Whisk together 1 tablespoon cornstarch and 1 tbsp powdered sugar and sift over the top. Let sit uncovered for several hours to overnight.

Use the parchment paper to lift the gelled mixture onto a cutting board. Using an oiled knife, cut into cubes. On a plate, mix together 1/2 cup of cornstarch and 1/2 cup of powdered sugar. In batches, roll the cubes in the cornstarch/powdered sugar and toss lightly in a mesh strainer to remove the excess powder. (You can add another 1/2 cup each of cornstarch and powdered sugar to the plate when it starts to run low).

Store uncovered (like in a paper bag) with a little extra powder.

Listen to the episode! Fiction Kitchen Episode 3: THE LION, THE WITCH, AND THE WARDROBE

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Mr. Tumnus’ Sugar-Topped Cake

Narnia Cakes w slice h

Mr. Tumnus’ Sugar-Topped Cake

  • 1/2 cup molasses
  • 1/4 cup oil or applesauce
  • 1 cup water or orange juice or apple juice (or 1/2 water, 1/2 juice)
  • 2 cups flour
  • 4 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • pinch of salt
  • 1 cup raisins (or 1/2 cup raisins, 1/2 cup craisins)
  • 1/2 cup chopped walnuts

Preheat your oven to 350ºF. Grease & flour your cake pan(s) (I used 3 mini springform pans from Wilton). In a large bowl, whisk together the molasses, oil, & water (or juice). In a separate bowl, whisk together the flour, baking powder, spices, & salt. Stir the flour mixture into the molasses mixture & then fold in the raisins (or raisins & craisins) & walnuts.

Scoop the batter into the pan(s) & spread evenly. Bake for about 50 minutes, sprinkling with granulated sugar about halfway through. Remove from the oven & remove from the pans to cool a little bit. Serve warm with tea, preferably next to a roaring fire.

Narnia cake closeup v

Narnia cake sliced v

Listen to the episode! Fiction Kitchen Episode 3: THE LION, THE WITCH, AND THE WARDROBE

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