Friday Night Feast of Fun: The Joy of Charcuterie

We can’t think of a better suggestion for you tonight, dear friends, than Charcuterie. It’s a French word, but the cuisines of many countries now feed in, as we shall see. Its such a simple way to up a range of flavours for guests. There’s usually always something in the mix that anyone and everyone can eat. Above all, sharing and comparing are such good conversation starters that the busy hostess or host will find that half of their task has already been completed. How’s that for ergonomics?

Without further ado, lets start with the food. We’ve put up Laura Wingrove‘s post for BBC Food [1] Ostensibly designed for Christmas, Laura’s run-through will give you all you need to serve up a mouth-watering board at any time of year. There’s no law against using this for Easter, you know. The hams include piquant Parma, and mouth watering Mortadella, all the usual suspects in fact. We confess that our favourite is the famous Spanish Jamon Serrano. As for spiced meats, French Saucisson moved to the top of our culinary Hit Parade some years ago, and has stayed there ever since. She also waxes lyrical on the best accompaniments like cheeses, olives and so on, as well as handy ways you can serve it all up to transport your guests to a rough stone Provencal kitchen diner, where we understand such meals are served all the time. Well, according to certain lifestyle magazines they are,

And to drink? The Wine O Mark website puts up its 7 best parings. [2] What we like about this is the selection of old Mr Reliables, like Reislings, Merlots and Sauvignon Blanc. Remember the trick is to serve to the lowest common denominator, but to do it well , which is exactly what they achieve. Our researchers suggest a good range of cold beers might not hurt as well- Eurolagers like San Miguel or Kronenbourg might add to the ambience here.

All of this can be picked up at good supermarkets: we might suggest Marks or Waitrose as the few extra pounds spent will more or less underwrite you against disaster.

Good luck and Happy Eating!

[1]https://www.bbc.co.uk/food/articles/charcuterie_board

[2]https://www.wineomark.com/best-wine-for-charcuterie/

#charcuterie #food #wine #beer #cheese #jamon #saucisson

Friday Night Feast of Fun: The Toby Carvery for us

Robert Walpole, 2nd Earl of Orford (1701u20131751) by Jacques-Antoine Dassier is licensed under CC-CC0 1.0

For us, one of the most delicious moments in television ever came in Simon Schama‘s 2000 series The History of Britain. It recreated a moment in the working day of out first Prime Minister, Sir Robert Walpole as he attempted to bend the will of his latest Whig MP to the correct ends for Party and Country.1] And how did he do it? With a tasty dinner of English food at its best.of course! Roast meat. Roast potatoes. Yorkshire puddings. Vegetables like peas, carrots, parsnips- the best products of our deep and fertile soils, then beginning a new Agricultural Revolution. All washed down with the finest claret, glasses uncounted. It was until quite recently our main food, our only food really, topped off with various puddings made from quintessentially English things like apples, plums and creams. It’s still served today , from very expensive restaurants and snooty Fulham pubs all the way down to humble local ale houses. And deep, deep, down, in the very heart of our English souls. it’s still our very favourite best.

But where to get it? Any day of the week, served impeccably and with the best of good cheer? Well, at the risk of ostracism from some members of our social circle, we are going to recommend a Toby Carvery. [2] It’s cheap. It’s unpretentious. Some of your fellow diners may be a tad rough around the edges. You have to go up to the carvery counter to get your dinner But there are advantages. One: there is always a bar in a Toby, to get that authentic Whig-Tory Parliamentarian style experience going. Two You still have a server at your table, who in our experience are always among the most cheerful down to earth type you will encounter Three: going up to get your grub conveys several advantages: you can grab as much as you want, you can choose from the joints (there will always be beef, pork, gammon and a turkey). If you know the chef, you can always wheedle and creep your way to toothsome extra bits. and if you are on a health gig you can always cut out the potatoes and yorkshires, and cleave to lean meats and all the vegetables you need, Four, back at the table the server will still attend with all the wine refills that you, your companion or Sir Robert himself could wish for. Five we find some of the dessert items such as the ice creams and crumbles almost dangerously addictive. And at the end of the day you will pay a price, including tip which would buy you barely a starter and a glass of water in certain establishments which those who claim to have more refined tastes have forced us to attend from time to time.

And to all of those who clutch their pearls at our brazenly proletarian choice-:”you find somewhere better, mate!”

Editorial note: the writer of this piece was some time ago placed on a strict diet, and his penned this largely from memories. Happy memories.

[1]https://watchdocumentaries.com/a-history-of-britain/?video_index=9 see especailly 20-25

[2]https://www.tobycarvery.co.uk/menus/carverymenu#/

#roast dinner #sir robert walpole #english cooking

Cocktails for all those Christmas parties

Christmas is nearly upon us, and with it, all those parties, get-togethers, at-home drinks mornings and soirées which crowd in on us like….er,…..um……. several crowding things in a narrow place. Good. Which can lead to problems for the busy host or hostess-how to keep all those thirsty punters happy, because they’ll keep coming back at you for more, as sure as Santa’s got a sleigh. So may we, humbly suggest a couple of ideas to get you through?

Themes: First and foremost, keep ’em simple. You don’t want to spend all your party hours running up complicated concoctions like a Singapore Sling or Long Island Iced Tea (LSS Passim) Pick ones with three or four ingredients at most, which you can knock out faster than it takes for the Three Wise Men to hand over the presents. There you, go mate: bish, bash, bosh and a Merry Christmas to you all! Next?

Second: Bright and bubbly, lots of colours and sparkle to bring out all your trees, baubles nad holly, so the filled glasses look like more decorations. Bubbly wines and ice (the latter will always be in there somewhere), will always help add to trompe l’oeuil. That said, ready?

French 75 gin, lemon juice and chilled fizzy over a tad of sugar in a champagne flute. Looks good and goes down with a recoil to get anyone in the festive mood.

Classic Champagne Cocktail Once more unto the flute dear friends! l Champagne, brandy and a tiny dash of angostura, over a sugar lump. Don’t worry about the cost of this one, because after the first two or three they won’t notice you’re slipping in prosecco. Nor will they care.

Harvey Wallbanger Vodka, Orange, juice and Galliano over plentiful ice This tall elegant classic makes a colour statement on any Christmas table.

Bellini Peach juice, champagne and a dash of grenadine For those who like their slurping sweet, the old Bellini’s hard to beat! Will partner mince pies tastily.

East India Curacao, pineapple juice brandy and angosturas, we threw this one in to match the blue lights on your Christmas tree.

Benedict Benedictine, whisky and dry ginger ale over ice. A classic chest warmer for the season, though we couldn’t find out which of the two eponymous saints, Nursia or Aniane, first invented this one.

All these and many more can be found in The Ultimate Cocktail Book by Hamlyn, our ever go-to stand-by for the Festive season. Happy Christmas

#cocktails #christmas #xmas #drinks