Month: March 2021

Cherry Brandy – Murder at the Vicarage

Hello crime readers and food lovers!  Today we are drinking with Dame Agatha and Miss Jane Marple.   The beverage of choice as we journey to St Mary Mead and murder most foul will be homemade cherry brandy.

Cherry Brandy 1

I must confess, I was not looking forward to Miss Marple.  For all his pomposity, I very much like Hercule Poirot and I  love the interplay between Poirot, Hastings and Inspector Japp. Poirot and Japp are also crime-fighting professionals which gives them some cred.

I also like the pluckiness of the female heroines we have met so far like Bundle and Anne Beddingfield and the adventure-seeking  Tuppence.  Miss Marple though?  Has always struck me as being just an old biddy busy body.   So I was delighted to read this very early on in The Murder at The Vicarage.

“My duty,”  said Griselda.  “My duty as the Vicaress.  Tea and scandal at four-thirty.”

“Who is coming?”

Griselda ticked them off on her fingers with a glow of virtue on her face.   “Mrs Price Ridley, Miss Wetherby, Miss Hartnell, and that terrible Miss Marple.”

“I rather like Miss Marple, ” I said.  “She has, at least, a sense of humour.”

“She’s the worst cat in the village,”  said Griselda.

Then a bit later on:

There is no detective in England equal to a spinster lady of uncertain age with plenty of time on her hands.”

Knowing that other people shared my view made me like this book a lot more than I thought I would.  And I really liked this book!   Despite Marple.

The Murder At The Vicarage – The Plot

Colonel Protheroe has been murdered. With a gun.  In the study of the Vicarage.  It seems like no one in St Mary Mead liked the Colonel.  Even the vicar had been overheard saying that anyone who killed him would be doing the world a service.

 

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As if that’s not all, we have:

  • Shennanigans with the handsome  painter who is setting all the female heart’s aflutter
  • Suspicious husbands
  • A girl called Lettice.  Maybe this is only interesting to me, given I was very nearly called Romaine.
  • Irregularities in the church accounts
  • False confessions aplenty
  • A mysterious woman in the village aptly called Mrs Lestrange
  • Suitcases containing stolen silverware and picric acid found in the woods
  • Threatening phone calls
  • Slashed paintings

It might actually be a good thing that the wicked cat Miss Marple is around to bring the villains to justice!

I LOVED the sense of humour in this book:

Unblushingly I suggested a glass of vintage port. I have some very fine old vintage port. Eleven o’clock in the morning is not the usual time for drinking port but I did not think that mattered with Inspector Slack. It was, of course, cruel abuse of the vintage port but one must not be squeamish about such things.

Murder in The Vicarage  – The Covers

There are some truly bonkers covers for this book.  My favourite of course is Tom Adams’ surrealist vision for Fontana which features a tennis racquet embodied as a vicar.  More disturbing is the cover bottom right which makes it look as if it might have been the KKK who put Colonel Protheroe away!

Even stranger – in these early covers?  Not a Marple in sight!  As much as I am not really a fan, what kind of sexist ageist BS is that?

Murder at The Vicarage collage

Murder at The Vicarage – On The Screen

Murder at the Vicarage featuring Geraldine McEwan as Miss Marple is on You Tube.

Persons of note in the episode are:

  • Mark Gatiss as Ronald Hawes the church curate.
  • Derek Jacobi as Colonel Protheroe
  • Jane Asher as Mrs Lester
  • Tim McInnerny as Reverend Leonard Clement
  • Miriam Margolyes as Mrs Price-Ridley

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“Of course, of course” said Miss Marple. “I quite understand. Won’t you sit down? And might I offer you a little glass of cherry brandy? My own making. A recipe of my grandmother’s”

– Murder at The Vicarage

The Recipe – Cherry Brandy

Unlike Miss Marple, my grandmothers didn’t hand me down a recipe for cherry brandy so I had to find one on the internet. I used this recipe from Larder Love and I really liked the result.  Not a bit like that awful cherry cough syrup which was my fear!   I popped in two star-anise as well as the cinnamon called for in the recipe. The resulting cherry brandy had a lovely subtle spiciness to it.

Cherry Brandy 5

Other Food Mentioned in The Murder At The Vicarage

Greens and Dumplings

Oysters

Eggs and Bacon

Marmalade

Blancmange

“Oh, we’ll go!” she said cheerfully. “A glass or two of homemade liqueur is just what one needs on Sunday evening. I think it’s Mary’s blancmange that is so frightfully depressing. It tastes like something out of a mortuary”.

Whisky and Soda

The next book, if you are reading along, is The Sittaford Mystery. Snuggle in, this one will see us snowbound in a tiny village on Dartmoor.  

Have a great week!

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REPOST – The Margaret Fulton Cookbook – Eggs

We can all take a lesson from the French when it comes to cooking eggs.  In France the egg comes into its own, not only as a simple as delicious breakfast food, but as gourmet fare as well

– Margaret Fulton

We can also all take a lesson from modern sensibility in creating an introductory photo for a chapter.

1977 says…Copper pots, geraniums, mushrooms and tomatoes on top of omelettes, more tomatoes, more mushrooms, is that some cheese on the left?  There’s definitely a teapot and some mugs and some eggs.  So busy…

MFCB 1977 Eggs
MFCB 1977 Eggs

The modern response:

MF Eggs

Modern minimalism for the win!

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Oysters Kilpatrick

I made Oysters Kilpatrick recently because I thought they might make a nice Irish-themed edition of  Name Plates  for St Patrick’s Day.  I should have probably done some research before cooking them because, despite their Irish-sounding name, Oysters Kikpatrick are not Irish!  And they may actually not even be called Oysters Kilpatrick!

Oysters Kilpatrick 1

So, if they are not Irish, where are they from? These yummy bites of seafood heaven were created by the chef of the Palm Court Restaurant in San Francisco’s Place Hotel, Ernest Arbogast.  He named the dish after Colonel John C. Kirkpatrick, who managed the hotel from 1894 to 1914.  Kirkpatrick was also not Irish coming from American and Scottish stock.

Oh, and yes, you read that correctly.  Oysters Kilpatrick is named after John Kirkpatrick.  How and why the change to Kilpatrick came about seems to be lost in history.  Also, there are plenty of places that call the dish Oysters Kirkpatrick.  Initially, I thought there might be variations due to geography but I found two restaurants in the same city serving them but one was Kirk and one was Kil…

Just to further confuse the issue there are several sites on the interwebs that call this an Australian recipe!!!

Seriously, is this the most confounding recipe ever?  First, they’re not Irish, second, it has two names! What is going on?  Choose a lane, Oysters Kilpatrick!

Oysters Kilpatrick 2

Oysters Kilpatrick – The Recipe

If the name is confusing then the ingredients also seem to change at will – oysters, bacon and Worchestershire sauce are the mainstays but to these can be added:

I used Matt Preston’s recipe which contains Soy Sauce which is also not a conventional addition to Oysters Kilpatrick.  However,  seeing as everything else is confusing about this recipe…why the shell not?   It was an absolute pearl of a recipe!

Oysters Kilpatrick recipe

 

Oysters Kilpatrick 3

Have a great week my friends!  And if you make these Oysters Kilpatrick, make sure you share them around.  You don’t want anyone to think you are shellfish!

And tell me – what’s your preferred name?  Kilpatrick or Kirkpatrick?

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Raiff of Cheese

Hello Globetrotters and food lovers!  Given we can no longer travel in actuality I guess the next best is to travel virtually via our tastebuds.  And today, we are turning the page in Good Housekeeping’s World Cookery to a whole  new continent!  And what better way to celebrate anything but with some cheesy pastries otherwise known as Raiff of Cheese!

Cheese Pastries 1

So, where are we off to?  Here’s a clue:

I hear the drums echoing tonight
But she hears only whispers of some quiet conversation
She’s coming in, 12:30 flight
The moonlit wings reflect the stars that guide me towards salvation

Yes, my friends, we are going to be blessing the rains down in Africa for the next little while.  And I, for one, am here for it!  Africa is a real knowledge gap for me in terms of food.  I have cooked tagines and couscous, I have eaten Doro Wat and Injera in an Ethiopian restaurant and I have read about Bunny Chow and Sosaties. But that’s pretty much it for what is a massive continent!  So,  this will be a journey of exploration for me. Not that I am expecting Good Housekeeping from 1972 to provide any 100% authentic recipes but I”m hoping it will be enough to give me a taste of African food!

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These cheese pastries or Raiff of Cheese come from the North African section of World Cookery.  I chose to cook these because they reminded me very much of the Cheese Pastries we love at our local Syrian restaurant.  Believe me, I could sit and eat plate after plate of their Bourak B’jebneh!  I was also inspired by the menu at Shaam to use haloumi as the cheese in my pastries.

Raiff of Cheese – Recipe and My Variations

I used bought filo pastry because life’s too short to make homemade filo.  If you do want to do that, here’s a recipe and good luck to you!  I do want to try to make my own haloumi one day though.  I think it would have been nice (but maybe not very North African) to sub in some mozzarella for the haloumi to give the pastries some lovely melty cheesy stretchiness.  Next time maybe!

Cheese Pastries 3

Another little change I made to the recipe as given in GHWC was to add in a little sauteed leek and the very last of the chervil from my garden.  This combination features in many of the other North African recipes and it just so happened that I had half a leek in the fridge.  I had no idea that either of these were used so extensively in North African cooking.  Like I said, journey of exploration!

Finally, to serve my cheese pastries, I added a little drizzle of pomegranate molasses – the sweet-sour of this being a perfect counterpoint to the salty haloumi and some toasted sesame seeds to add some nutty crunchiness.  Any chutney or relish would be good with these.

Raiff of Cheese RecipeCheese Pastries 4

I’m not sure how authentically North African these cheese pastries are but they were really tasty. And as sure as  Kilimanjaro rises like Olympus above the Serengeti I’ll be making these again!

Have a great week!

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Inflatable Flamingo

Summer is officially over here but hopefully even as the days grow shorter and colder we will still have time for a few more summery cocktails like the Inflatable Flamingo!  The name is so reminiscent of relaxing by, or in, a pool that you can almost feel the warmth of the sun on your skin.  And Inflatable Flamingo is also a very cool name for a very fun drink!

Inflatable Flamingo 12

Don’t let it’s pretty pink innocent nature fool you though, the Inflatable Flamingo packs quite a punch with a combination of gin and rose that could leave you…wait for it….legless if you have too many!  Ah flamingo jokes….most of them are outstanding but if you really feel you need to put your foot down, I’ll flaminstop.

 

Inflatable Flamingo 2

I used the Four Pillars Christmas Gin from 2019 as my gin base which added some spice into the summer berry flavours of rose and berries but your favourite gin will work well.  A Hendrick’s would also be quite fabulous in this!

The recipe makes around 9 serves so why not make up a pitcher of these, grab some friends and hit the pool?  Or maybe just float on down the street?

 

The recipe for the Inflatable Flamingo comes from Adriana Picker’s gorgeous book, The Cocktail Garden. Not only does this book have some great cocktail recipes (Peach and Pineapple Sage Old Fashioned anyone?) but the most beautiful illustrations as well!

The Inflatable Flamingo – The Recipe

Inflatable Flamingo 3

Inflatable Flamingo 4
Recipe via cooked.com.au

I quite often sing to myself when I cook and as I was making the Inflatable Flamingo the song running through my head was Float On by Modest Mouse, particularly the bit that goes:

Alright, already
And we’ll all float on, alright
Already, we’ll all float on, alright
Don’t worry, even if things end up a bit
Too heavy, we’ll all float on

They seemed like some wise words for modern times.

Take care my friends and float on!

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