Angels and Devils on Horseback date back to Victorian England and have gained in popularity in the U.S., especially in the Northeast. The name origins are uncertain but the most common assumptions come from the bacon wrapped around the oysters and the prune looking somewhat like legs wrapped around a horse.
A bakewell tart is made in a pie crust and topped with a layer of jam and an almond flavored sponge cake.
Bean Jar is a local dish of the Channel Island of Guernsey. This recipe was traditionally made in pottery jars or bean jars that were cooked overnight in the local bakers oven. I have tweaked the recipe a little to make it easier for your book club party.
This berry-filled bread pudding recipe is a winner. Raspberries are the required, but the remaining berries can be varied according to what is in season.
The name of this potato/cabbage recipe comes from the bubble and squeak sound made while it’s cooking.
The traditional cottage, or shepard’s pie does not have a crust, but I used mini tart shells to serve this dish as an appetizer.
In Great Britain, scones are served with clotted cream and strawberry jam during “cream tea”.
Creamy Haddock Soup is rich and hearty with chunks of potatoes and corn. The much easier to find cod is a good substitution for haddock.
A sliced baguette is topped with flavored cream cheese, a cucumber slice and a sprig of dill. Cucumber sandwiches were commonly served during afternoon tea time.
This British cake is traditionally made with yellow and pink sponge cake arranged in a checkerboard pattern and covered with marzipan. In “The Curious Incident of the Dog in the Night-time”, Christopher does not like the color yellow, so I used food coloring to make the sponge cakes pink and green.
This creamy tea custard recipe is ideal for a tea party on a hot day.
Cheese trays make me happy and the one below is no exception. It includes a collection of English cheeses from Cheddar Cheese with Port to Sticky Toffee.
When I told my family I was baking a pork pie for my “Great Expectations” book post, their collective reply was “yuck!” But this pork pie, from Oprah.com: A Date with Dickens is so good! The weather was chilly so I served this pork pie straight from the oven and it was wonderful!
This is an apple dessert and a local favorite served in Guernsey. It is the perfect way to top off your dinner and your fun at your Guernsey book club party.
The sweetness of the candied lemon peel helps balance the tartness of this lemon cake. Perfect for an afternoon tea party.
Mini pie shells filled with the lemon curd for individual tarts is the perfect treat to serve at a tea party or a refreshing dessert for a summer day.
This English treat, named after the wine that often accompanied it, is an English sponge cake flavored with lemon.
The pasty originated in Cornwall, and traditionally, was eaten by tin miners for lunch. They were a meal in themselves, but for our book club party, I made them into appetizers.
Making potato peel pie using “scant butter, less flour, and no sugar” wasn’t going to satisfy our modern taste buds so I modified this dish a bit.
Roast beef with Tatties and Neeps (potatoes and turnips). Tatties and neeps are Scottish for potatoes and turnips.
I found a recipe for Stovies, which is described as a classic Scottish dish which makes use of leftovers (meat, fat, vegetables) to create an entirely new dish. For this recipe I used leftover pot roast and added carrots to make it more like the meal Carrie was served. I also increased the amount of meat significantly because it was what I had leftover, and the amount seemed to be just right.
Brose is a Scots word for an uncooked form of porridge in which oatmeal (and/or other meals) is mixed with boiling water and allowed to stand for a short time. The recipe for Athole Brose, the cocktail form of brose, in “Traditional Scottish Recipes” by George L Thomson is flavored with whiskey and honey. To make this brose pudding, I pureed steel cut oats and mixed it with whipped cream, whiskey and honey. The texture is similar to tapioca, but the flavor is undeniably Scottish.
Oatcakes were traditionally eaten with every Scottish meal since oats were one of the few grains that grew well in Scotland. They can be served alongside a main dish or can be made slightly sweeter for breakfast.
The official definition of bannock is a round flat unsweetened cake made from oatmeal or barley and baked on a griddle.