“Stir in some heavy cream and a big knob of butter,” Jenny Young instructed as she prepared a morning meal fit for the Crawleys of “Downton Abbey.”
“We’re going to do proper scrambled eggs. They’re very creamy and very smooth,” added the English chef, who uses a pot because “a skillet cooks it too fast.”
Moving around the kitchen at Cooking Spotlight in Phoenixville, owner Vicky Hanko cut toast on the diagonal while Young plated grilled mushrooms and dished steel-cut oats.
“This porridge is fabulous,” said Hanko, taking a taste.
On Jan. 4, “Downton Abbey” returns to PBS for a new season of detailed sets, period costumes and delicious drama. Celebrate with some classic recipes from upstairs and down.
“I love the dichotomy between the upstairs lives and the downstairs lives,” Hanko said. “And obviously, I’m really interested in what they eat.”
Step back in time for her “Downton Abbey”-inspired cooking classes and savor an upstairs breakfast.
“Jenny is perfect for this because she knows all the ingredients for this like golden syrup for the porridge,” Hanko stated. “She made me a convert with it.”
And she introduced a fish dish to rave reviews.
“We’re going to serve Kedgeree, which is a traditional English breakfast. It’s smoked haddock with curry and rice. And it’s very delicious. It was brought to England by the people who went over to live in India during the Raj,” Young said.
Formality ruled upstairs. Downstairs, the servants ate simple fare like ham and cabbage soup, and Toad in the Hole, which she described as “English sausages baked in the oven in a Yorkshire pudding batter with onion gravy.”
Another decidedly downstairs term: high tea.
“High tea is not what Americans think it is,” Young explained. “High tea is served between 5:30 and 6, and it’s for the working man when he comes home from work. And it involves something hot. It’s really the evening meal for working-class families.”
The upper class enjoyed afternoon tea at 4 o’clock and a late dinner. At A Taste of Britain in Wayne, the full experience features scones with lemon curd, clotted cream and raspberry preserves alongside tea sandwiches and mini pastries.
“People come in and say, ‘I’m having a ‘Downton Abbey’ premiere party,'” said owner Debbie Heth, who also caters tea trays.
As for the show itself, “you fall in love with the characters, even the ones you hate. And of course, it’s pretty to look at,” she said.
“Get in the spirit. Embrace the English culture!”
Ham & Cabbage SoupIngredients4 stalks celery
1 large onion, chopped2 carrots, chopped
1 ham hock or gammon bone2 quarts water
3 whole cloves1 tablespoon whole peppercorns
Sea saltBunch of parsley and thyme
1/2 head fresh green cabbage2 stalks celery, chopped
2 carrots, chopped1 to 2 cups chopped ham
InstructionsBind herbs together with kitchen twine. In large stock pot, add first nine ingredients. Bring to a boil, lower heat and simmer 1 to 2 hours, skimming the surface occasionally. Strain into a large bowl, pressing hard on the solids. Return broth to clean pot. Add second listing of celery and carrots. Bring to a gentle boil. Chop cabbage and add to pot; lower heat to a simmer. Taste for salt, adding more if needed. Simmer gently until vegetables are tender. Remove from heat and stir in ham. Serve in large bowls with thick slices of bread if you wish. Serves 6.
Toad in the HoleIngredients6 good-quality pork sausages (preferable British style “bangers”)
6 slices thin bacon2 eggs1/2 cup flour
11/4 cups cold water and milk mixed together
1 tablespoon grainy mustard3 tablespoon lard, dripping or duck fat
Salt and pepper, to tasteInstructions
Preheat oven to 425 degrees. Whisk together eggs, flour, milk/water, mustard, salt and pepper. Consistency should be that of heavy cream. Set aside for 15 minutes. Skin the sausages and wrap each in bacon. Put the dripping into a metal baking pan and put in preheated oven until it begins to smoke. Pour batter into pan and arrange sausages in the batter. Bake 25 to 30 minutes until puffed and golden. Serve with onion gravy. Serves 6.
Onion GravyIngredients3 ounces butter
2 large onions, peeled and sliced thin
1 tablespoon flourMadeira or red wine
11/4 cups brothWorcestershire Sauce
InstructionsMelt butter in heavy skillet. Add onions and cook over low heat until very soft and slightly caramelized. Cover after 15 minutes to prevent burning. Stir in flour. Cook a few minutes and add liquids. Season with salt and pepper and Worcestershire sauce. Lower heat; simmer gently about 15 minutes, stirring occasionally. Serves 6.
Porridge with Golden Syrup & Cream
Ingredients1 cup steel-cut porridge oats
4 cups waterGolden syrup and heavy cream for serving
(Porridge may also be eaten with butter and salt)
InstructionsBring 4 cups of water to a boil. Sprinkle in 1 cup oats, stirring until smooth. Reduce heat to a slow simmer and cook uncovered about 30 minutes. Serve in warmed bowls. Serves 4.
Shirred Eggs with Fried Tomatoes
Ingredients4 ripe tomatoes4 large fresh eggs
4 ounces unsalted butterSalt and pepper, to taste
InstructionsPreheat oven to 375 degrees. Butter generously 4 small ramekin dishes. Cut tomatoes into quarters or eighths depending on size. Add 2 ounces butter to a frying pan; cook tomatoes wedges over medium heat, turning until soft. Season with salt and pepper to taste. Put a portion into each ramekin, removing skins as much as possible. Break an egg into each ramekin, season with salt and pepper, and add a dab of butter to the top of each yolk. Stand dishes in a baking pan and add enough boiling water to come halfway up the sides of the dish. Bake on a high shelf in the oven for about 15 minutes. Serve immediately. Serves 4.
Grilled Mushrooms & BaconIngredients
4 rashers of English back bacon
4 small portabella or large crimini mushrooms, stem removed
Chopped parsley4 ounces unsalted butter
Salt and pepper, to tasteInstructions
Melt butter in heavy skillet. Add mushrooms and cook on high heat, skin-side down, until browned. Turn mushrooms over, dot with butter and season with salt and pepper. Place pan under broiler and broil until bubbly. Sprinkle with chopped parsley. Meanwhile, fry or broil bacon until cooked through. (English bacon is never cooked until crisp.) Place a rasher of bacon atop each mushroom cap and serve. Serves 4.
Recipes courtesy of Jenny Young, Cooking Spotlight
Tea-rrific!Hosting a “Downton Abbey” viewing party and wondering which tea to choose?
“We have close to 50 loose teas here,” said Debbie Heth of A Taste of Britain in Wayne.
Among the most requested: Earl Grey a la Creme, a twist on tradition with notes of vanilla.
“PG Tips is very popular with our English customers,” she added. “We have a white and green tea with pomegranate that’s really nice.”
Customers also enjoy everything from coconut almond black tea to lemon souffle rooibos.
