Fish House Punch
Recipe adapted from the traditional punch of the State in Schuylkill, Philadelphia
Serves 12-16
Ingredients
- 500ml dark Jamaican rum
- 250ml cognac or good-quality brandy
- 15ml peach brandy
- 250 ml freshly squeezed lemon juice
- 200–250 g sugar, adjusted to taste
- 500–750 ml cold water, to taste
- A large block of ice
- Thin lemon slices, optional
Directions
- Dissolve the sugar in 250 ml of warm water. Allow it to cool, then stir in the fresh lemon juice.
- Stir in the rum, cognac and peach brandy. Add another 250 ml of cold water initially.
- Refrigerate for at least 1 hour. Taste and adjust the sweetness and dilution with additional cold water.
- Transfer to a punch bowl with a large block of ice. Add a few lemon slices if desired and ladle into small punch cups to serve.
Devilled Spaghetti
Recipe from The Gilded Age Cookbook by Becky Diamond
Serves 6
Ingredients
Pasta and Sauce
- 225g spaghetti
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk
- 3 hard-boiled eggs, peeled and chopped
- ½ tsp salt
- ¼ tsp cayenne pepper
- 1 tsp onion powder
- ⅛ tsp ground nutmeg
- 1 tbsp chopped fresh parsley
Topping
- ½ cup breadcrumbs
- 1 tbsp) unsalted butter, melted
- Chilli sauce or ketchup, optional, for serving
Directions
- Preheat the oven to 350°F. Butter six individual ramekins or large muffin tin. Cook the spaghetti until al dente, drain and cool. Chop it into short pieces.
- Melt the butter in a saucepan over medium heat. Whisk in the flour to form a smooth paste. Gradually add the milk, stirring continuously, and bring to a boil until thickened.
- Reduce the heat. Stir in the chopped eggs, salt, cayenne pepper, onion powder, nutmeg and parsley. Add the chopped spaghetti and mix thoroughly.
- Divide the mixture among the six prepared ramekins. Combine the breadcrumbs with the melted butter and sprinkle over each portion.
- Bake for approximately 30 minutes, until the tops are golden brown. Rest for at least 10 minutes. Serve in the ramekins or carefully turn out the portions from the muffin pan. Make a small indentation in each top and add a teaspoon of chilli sauce or ketchup if using.
- Serve whilst warm and enjoy.
Chicken Fricassee
Recipe by Gavan Knox
Makes 6
Ingredients
Chicken Fricassee
- 400g cooked chicken breast or thigh, cut into small, neat pieces
- 30g unsalted butter
- 25g all-purpose flour
- 350ml good-quality chicken stock
- 100ml whipping cream (35%)
- 150g button mushrooms, sliced
- 50g cooked ham, finely diced (optional, but period-appropriate)
- 1 tsp lemon juice, or to taste
- A small pinch of freshly grated nutmeg
- Salt and white pepper, to taste
- 1 tbsp finely chopped parsley
Pastry Cases
- 6 large, ready-made puff pastry vol-au-vent shells, or homemade shells made from approximately 500–600g puff pastry
Directions
- Melt 10g of the butter in a saucepan over medium heat. Add the mushrooms and cook for 5–7 minutes until tender and their moisture has evaporated. Transfer to a plate.
- Melt the remaining 20g butter in the saucepan. Stir in the flour and cook gently for 1–2 minutes. without browning. Gradually whisk in the chicken stock until smooth. Simmer for 5–7 minutes, stirring, until thick enough to coat the back of a spoon.
- Stir in the cream, mushrooms and optional ham. Add the chicken and warm gently until piping hot. Season with salt, white pepper, nutmeg and lemon juice. The filling should be creamy and thick, not runny; reduce it gently if necessary. Finish with parsley.
- If using ready-made shells, follow the package directions and reheat until crisp.
- Warm the shells just before serving. Spoon the hot chicken fricassee into each case, allowing a little filling to mound above the rim. Garnish with some additional parsley and serve.
Boston Brown Bread
Recipe from The Gilded Age Cookbook by Becky Diamond
Serves 10-12
Ingredients
- 1 cup cornmeal
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1 cup rye flour
- 1 cup buttermilk
- 1/2 cup molasses
- 1 cup raisins
Directions
- If baking the bread, preheat oven to 325°F. If steaming the bread, no need to preheat the oven.
- Grease a 8 x 5 inch loaf pan and set aside.
- In a large bowl, sift together cornmeal, whole wheat flour and baking soda. Stir in rye flour.
- In a medium bowl, mix buttermilk, molasses and raisins. Add to dry ingredients, stirring until just incorporated. Spoon the batter into the loaf pan and cover with aluminium foil.
- To bake the bread, place the pan in the oven and bake for one hour. Remove the foil and bake for another 10 minutes. It is done when a toothpick inserted into the centre comes out clean. Let it cool for 10–15 minutes on a wire rack before removing it from the pan to cool completely.
- To steam the bread, place a steamer insert or some crumbled aluminium foil in the bottom of a deep stockpot, then place the pan on top so that it is not touching the bottom. Fill the pot with enough water so that it is two thirds up the sides. Bring it to a boil, then lower it to a simmer, placing the lid on top. Steam for about 2 hours, adding water if necessary. The bread is done when a toothpick inserted into the centre comes out clean.
Charlotte Russe
Recipe from The Gilded Age Cookbook by Becky Diamond
Serves 10-12
Ingredients
- 2 (7g) packets unflavoured gelatin
- 3 large eggs
- ½ cup sugar
- ¼ teaspoon salt
- 2 cups milk
- 1 tablespoon vanilla extract, plus 1 teaspoon
- 3 cups heavy cream
- ½ cup icing sugar
- 2 (3-ounce) packages soft ladyfingers
- 1 pint fresh strawberries, or other berries
Directions
- In a medium mixing bowl, sprinkle unflavoured gelatin over 1/2 cup cold water. Let stand for 1 minute, then add 1/2 cup boiling water, stirring constantly until granules are completely dissolved.
- Combine eggs, sugar, and salt in a large bowl. Stir well with a whisk.
- Heat milk in a large, heavy saucepan over medium-high heat until tiny bubbles form around the edge (do not boil). Turn heat to low and gradually add the egg mixture, stirring constantly with a whisk for about 3–4 minutes or until thickened. Stir in 1 tablespoon vanilla extract.
- Pour the milk mixture into the gelatin in the mixing bowl and let cool for 20 minutes, stirring occasionally.
- Place cream, icing sugar, and 1 teaspoon vanilla in a chilled mixing bowl and whip with an electric mixer on medium speed for about 5–7 minutes or until firm peaks form. Set aside 1 cup for topping.
- Grease a 9-inch springform pan (or spray with cooking spray) and then line the bottom and sides with ladyfingers, using whipped cream to “glue” them together to form a solid base. Alternatively you could line with acetate.
- Fold the remaining whipped cream (minus the reserved 1 cup) into the custard mixture and then pour over ladyfingers. Carefully cover the dessert with clingwrap, without letting the covering touch the top, and refrigerate for at least 6-8 hours (preferably overnight). Alternatively, place in the freezer for 1 hour and then take out and carefully unmold onto a plate. *Check that the centre is firmly set before unmolding.
- Refrigerate until ready to serve. Just prior to serving, top with the reserved whipped cream and garnish with strawberries or other fruit.