My Downton Abbey bookclub night is tomorrow night, and I'm sure having a ball.

A

angak1

Well-known member
my menu is: Mediteranean layered dip(T&T) with pita chips and a wedge of sharp cheddar for appetizer. wine and sparkling juices.

mixed spring greens salad with parmesan crip round and a simple vinaigrette

refrigerator dough rolls

Lebanese Chicken(T&T) with split cornish hens

Hasselback yukon gold potatoes

asparagus wrapped in proscuitto

individual fruit cakelets(see link for picture) made using Meryl's White Texas Sheet Cake for the base and tweaking it to use up some ripe bananas. I'll be cutting it in circles and topping with a cream cheese/fluff mixture and sliced fresh fruit and glaze, mit schlag(whipped cream). also a plate of assorted chocolates with coffee and tea and Bailey's.

cake is made and ready to cut and top tomorrow. parm crips are done. hens get split and marinated tonight. asparagus gets wrapped and ready to go tonight too. dip will be made tonight and garnished tomorrow. I'll leave the potato prep(10) and roll baking for tomorrow. I made fun fascinator hats for everyone to wear and I made an Anna Bates apron and frilly hat for myself. I'm having too much fun. I'll take pictures.

the book is Lady Almina and the Real Downton Abbey written by the current Lady of Carnarvon.

http://tastykitchen.com/recipes/desserts/mini-brownie-fruit-pizzas/

 
Wonderful menu but I'm struggling to find a connection... Was Mr. Pamuk Lebanese?

Just kidding! Cornish hens are English enough no matter what and I'm so glad you tried the recipe. I love the fruitcake idea. Keep having fun and tell us how it goes!

 
no, not Lebanese but the hens for small game birds and I just liked the marinade. the hummus dip for

Mr Pamuk.

 
Perhaps Ang could discretely drag a dead turkey through the hallway, in her Anna Bates apron.

 
What fun. Love the menu. Have you made the Hasselbacks before? Hint inside if not

I don't know what Hasselback recipe you are using but I've made them many times and find they take longer in the oven than the recipes say. Do you use the one with cream drizzled between the slices? Really great presentation, very tasty. But they take almost 1-1/2 times the roasting time.

What a fun evening it sounds like!

 
I discovered this----they take forever, why??? I covered them in foil to speed things up with some

steam first, then uncovered them to crisp up and brown. some were still not quite as soft as I would have liked. I know now to plan accordingly. we sure liked them though. I'll post some pics and a recap soon. it was a fun evening.

 
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