A Dinner Inspired by Downton Abbey

Spring is just around the corner.  My daffodils are 1 inch above the ground, desperate to continue shooting out of their underground shelter. While I wait for spring, I pass the time planning parties and dinners!

Over President's weekend I celebrated a wonderful Downton Abbey inspired dinner with recipes from The Unofficial Downton Abbey Cookbook. 

The festivities took place in Chincoteague Island, Virginia with family and friends. We enjoyed a wonderful 6 course dinner: In keeping with the spirit of Downton Abbey, we dressed as though it were the Roaring 20’s. Flapper dresses and derby hats were all the rage. So was the food.

Downton Abbey 6 Course Dinner
First Course

Mrs. Patmore's London Particular

Second Course

 Flounder Paupiettes with Butter Parsley Sauce

Third Course

Seven Hour Leg of Lamb with Almond Fig Sauce

Fourth Course

Yorkshire Puddings
Decadent Potatoes Duchess
Roasted Brussels Sprouts

Fifth Course

Bosc Pear and Stilton Salad with Port Wine Dressing

Sixth Course
Floating Islands with Bourbon-Custard Sauce (Recipe follows)
English Eccles Cake with Vanilla Custard Pudding Sauce (Recipe for the cake follows)
Almond Cream Cakelettes 

Two of my favorites from the menu are Floating Islands (Ile Flottante) and English Eccles Cake. The recipe for Ile Flottante is inspired by Downton Abbey while the English Eccles Cake is a modified version of the recipe found in the cookbook. Floating Islands is a dessert of light, airy meringues swimming in crème anglaise. The English Eccles Cake is not a cake so much as a puff pastry delicacy. I hope you enjoy them as much as we did.

Floating Islands (Ile Flottante)

Yield: 10 Servings

Ingredients
For the Crème Anglaise
750mL (1⅓ pint) milk
1 vanilla bean, scraped
8 free-range egg yolks
190g sugar

For the Meringue
8 free-range egg whites
1 tsp Cream of tartar
190g sugar

For the Caramel
75g sugar

Procedure
To Make the Crème Anglaise:

1. In a saucepan over medium heat, bring the milk, vanilla pod, and vanilla beans just to a boil.

2. Meanwhile, in a bowl, whisk the egg yolks and sugar together (blanchir) so they are well mixed and light in color.

3. When the milk comes to a boil, temper the egg yolk/sugar mixture. Do this by slowly adding the milk while whisking. You can also add the milk a little at a time and then whisk it quickly.

4. When the milk has been completely added to the egg yolks and sugar, return the mixture to the saucepan and heat until nappant. Nappant is when the mixture coats the back of the wooden spoon and stays separated after running your finger along the back of the spoon. It should reach a temperature of 170°F.

5. Place a bowl with a sieve over an ice bath.

6. Strain the crème anglaise through the sieve. Let the bowl sit in the ice bath to cool. Refrigerate until ready to use.

To Make the Meringue:

1. Preheat the oven to 350°F.

2. In the bowl of stand mixer, whisk the egg whites and cream of tartar to soft peaks..

3. Add the sugar to the egg whites one tablespoon at a time and continue whisking until the mixture comes to stiff peaks. The meringue will be thick and glossy. 

4. Using a pastry bag, pipe the meringue into lightly greased small silicone molds. If you don’t have a mold, you can pipe meringues into cloud-like shapes onto a silicone mat.
5. Bake in 350°F for about 10 to 12 minutes. They will puff like soufflés. Remove from the oven and let them cool down. Invert onto a plate and set aside. If you piped them onto a silicone mat, gently use an offset spatula to place them on the plate.

To Make the Caramel:

1. Pour the sugar into a clean saucepan.

2. Stirring with a wooden spoon, melt the sugar slowly over medium heat until it turns a dark copper color.

3. Remove the saucepan immediately from the heat to ensure the caramel does not burn.

To Assemble:

1. On a serving tray, pour a generous pool of crème anglaise.

2. Place meringues in the crème anglaise.  

3. Gently pour the caramel over the meringues. 

English Eccles Cake

Yield: 8 servings
Ingredients for the Cake
4 TBSP unsalted butter
1 Cup dried currants
2 TBSP candied orange fruit peel, chopped
1/2 Cup dark brown sugar
1/2 Tsp allspice
1/4 Tsp nutmeg
1/4 Tsp cinnamon
1/2 Cup brandy 
1 Lb frozen puff pastry, thawed

1/4 cup whole milk

1 large egg, beaten

Procedure

1. Preheat oven to 400°F.
2. In a saucepan over medium heat, melt butter.

3. Stir currants, fruit peel, brown sugar, allspice, nutmeg, cinnamon and brandy into melted butter. Mix thoroughly until sugar is dissolved and fruit is coated. Remove from heat.
3. On a clean, lightly floured surface, roll out thawed pastry until it is 1/4-inch thick. Cut out eight (5 inch) circles (Save remaining pastry dough for other recipes).

4. Dividing currant mixture evenly among circles, place currant mixture on one-half of the circle. Leave a ½ inch border.

5. Moisten edges of pastries with a little bit of milk and fold the circle to cover the filling. Pinch to seal.
6. Brush cakes with beaten egg, then sprinkle with white sugar. Make three parallel cuts across the top of each cake, then place on a baking sheet layered with parchment paper. 
7. Bake pastries in preheated oven for 15-20 minutes or until golden brown. Remove and sprinkle with a little more sugar, then serve.

I encourage you to have your own Downton Abbey tribute. Whether you dress up or keep it casual, I guarantee it is a great way to spend time while waiting for Spring to arrive.