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cookingmywaythroughcarryon · 9 months

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this is simply the best!! Thanks so much for the tag and for using the lemon and prawn sandwich recipe!

Lady Ruth would be so happy to see this! Love the sword!

Tea for (more than) Two

So, in a delightful turn of events, I recently got together with some pals who are also TOTALLY NORMAL about Carry On. And we did our best to replicate afternoon tea at Lady Ruth’s house. And I thought it would be kinda fun to share the results (and some recipes, which are at the end under the cut). So, here they are, featuring:

Scones! (Sour cherry, ofc.)

Cake! (Chocolate with Chocolate-Orange Buttercream featuring a super respectful remembrance, Lemon Drizzle, and Classic Victoria Sandwich.)

Lavender Earl Grey shortbread cookies!

Finger sandwiches! (Egg & cress, Lemon and prawn, Caprese on focaccia, and Coronation chicken - all on freshly baked bread.)

A selection of teas! (Including Simon's Sour Cherry looseleaf blend, Simon Snow Tea, some proper English Breakfast, and of course Earl Grey.)

A giant slab of butter! (Fancy butter.)

A basil plant!

A crucible!

A sword through the table!

Special cameos by a Watford goat (wings hidden) and Prof. Minos (tiny fluffy edition)!

Sadly, no tea trolley, but we did our best to provide glamorous staging anyway.

It was pretty much the best, guys! Highly recommend. Recipes (including dairy-free versions for many treats) below the cut.

Chocolate cake with chocolate-orange buttercream (dairy-free)

Using this recipe for the cake, and this one for the frosting (instructions at the end for a chocolate variant). A hot tip is to use egg whites instead of aquafaba (they whip up much faster) and of course to add orange zest, per AWTWB ch 89.

Lemon Drizzle Cake (dairy-free)

Using this recipe, using vegan butter and replacing the self-raising flour with some flour/baking powder/salt ratio from the internet. Garnish with Kellogg's ICEE Cereal or any other weird cereal you saw at the store and couldn't resist trying, for a little visual flair.

Classic Victoria Sandwich (dairy-free)

Using this recipe, substituting butter with vegan butter, milk with a non-dairy milk alternative (ideally soy but in this case oat milk was used), and replacing the self-raising flour with the same flour/baking powder/salt ratio from the internet as above. Regular old granulated sugar can be used in place of caster sugar. Garnished this with some black raspberries, but any attractive fruit (or weird cereal) could be used.

Sour Cherry Scones

This recipe from the Joy of Cooking does the trick! Use the GOOD butter.

Lavender Earl Grey Shortbread Cookies

You can find the recipe here

Overnight Focaccia Bread

Lemon and Prawn Sandwiches

This recipe came from @cookingmywaythroughcarryon and there are tons more there for tea party inspiration, including alternate versions of some of the above, so definitely check it out!

#Simon snow #baz pitch #lady ruth salisbury #tea at Lady Ruth's #carry on food #the food of carry on #recipes #fun food fest #the photos look great #thanks for the tag #I need to get back to the food blogging #Looks like you all had so much fun #carry on recipes

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cookingmywaythroughcarryon · 1 year

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Chocolate Cake with Chocolate Orange Buttercream

I am back! It’s been a very long hiatus but I’ve still been trying out recipes and cooking foods mentioned in the Simon Snow Series!

Today seemed a particularly good day to post, as Carry On Countdown is going on and today’s prompt is CAKE!!

This cake comes from chapter 89 of Any Way the Wind Blows and is courtesy of Lady Ruth Salisbury, of course.

“There’s chocolate cake with chocolate-orange butter cream.” (Simon POV, Ch 89, Any Way the Wind Blows, by Rainbow Rowell.)

I’ve made this cake a few times now. The family seems to love it for birthdays. It’s very rich, very dense and very good.

Chocolate Cake with Chocolate-Orange Buttercream

Ingredients

Cake:

1 3/4 cups all-purpose flour

1 3/4 cups sugar

1 cup unsweetened cocoa

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1 tsp salt

2 eggs

1/2 cup of canola oil

1 cup milk (I used lactose free)

1 tsp vanilla

1/2 cup boiling water

1/4 cup orange juice (which I forgot to include in the picture)

Buttercream:

8 oz bittersweet chocolate, chopped, or 8 oz bittersweet chocolate chips

1 stick unsalted butter, at room temperature

6 oz shortening ( or more butter if you prefer, I used vegetable shortening) also at room temperature

3-4 cups powdered/ confectioner’s sugar

1/2 cup orange juice

1 tsp orange zest

1 tbsp cornstarch

Method

Cake:

Preheat the oven to 350F.

Grease two 8-inch cake pans and line with parchment paper.

Whisk the sugar, flour, cocoa, baking powder, baking soda, and salt in one large bowl.

Gently whisk the eggs in a separate bowl until yolks and whites are combined then add oil, milk, and vanilla then mix well. Save the boiling water and orange juice for a bit later.

Add the egg/milk/oil mixture to the dry ingredients and mix.

Then add the boiling water and orange juice to the mixture.

Divide the batter evenly between the two cake pans.

Bake for 25 to 30 minutes or until center set and toothpick inserted comes out clean.

Remove from oven and allow to cool on wire rack.

Buttercream:

Melt the chocolate in a double boiler and allow to cool slightly

Whip the butter and the shortening until creamy

add orange juice and orange zest, mixing well

add 3 cups of powdered sugar, one at a time.

add cornstarch

add melted chocolate

add up to one more cup powdered sugar, to reach desired consistency (the first time I made it I ended up with the entire extra cup, last time I used 3/4)

if it feels too thick you may add a tablespoon more of orange juice

Place one of the cakes on a plate and cover top with buttercream. Gently place the second cake on top of the first and apply the buttercream liberally over the top and sides of cake. Slice and serve.

Enjoy!

Recipe with photos below!!

Ingredients (sorry the orange juice is MIA in the photo)

Cake:

1 3/4 cups all-purpose flour

1 3/4 cups sugar

1 cup unsweetened cocoa

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1 tsp salt

2 eggs

1/2 cup of canola oil

1 cup milk (I used lactose free)

1 tsp vanilla

1/2 cup boiling water

1/4 cup orange juice (which I forgot to include in the picture)

(dry ingredients in photo!)

Cake Method:

Preheat the oven to 350F.

Grease two 8-inch cake pans and line with parchment paper.

Whisk the sugar, flour, cocoa, baking powder, baking soda, and salt in one large bowl.

Gently whisk the eggs in a separate bowl until yolks and whites are combined then add oil, milk, and vanilla then mix well.

Save the boiling water and orange juice for a bit later.

Add the egg/milk/oil mixture to the dry ingredients and mix.

Then add the boiling water and orange juice to the mixture.

Divide the batter evenly between the two cake pans.

Bake for 25 to 30 minutes or until center set and toothpick inserted comes out clean.

Remove from oven and allow to cool on wire rack.

wet ingredients!

Cake cooling

Buttercream Ingredients:

(there is the orange juice!)

Buttercream:

8 oz bittersweet chocolate, chopped, or 8 oz bittersweet chocolate chips

1 stick unsalted butter, at room temperature

6 oz shortening ( or more butter if you prefer, I used vegetable shortening) also at room temperature

3-4 cups powdered/ confectioner’s sugar

1/2 cup orange juice

1 tsp orange zest

1 tbsp cornstarch

shortening and butter

The buttercream!!!

Buttercream Method:

Melt the chocolate in a double boiler and allow to cool slightly

Whip the butter and the shortening until creamy

add orange juice and orange zest, mixing well

add 3 cups of powdered sugar, one at a time.

add cornstarch

add melted chocolate

add up to one more cup powdered sugar, to reach desired consistency (the first time I made it I ended up with the entire extra cup, last time I used 3/4)

if it feels too thick you may add a tablespoon more of orange juice

Putting the cake together:

A slice of cake:

Enjoy the cake!

@carryon-countdown

#cooking my way through carry on #the food of carry on #carry on cooking #Lady Ruth Salisbury #carry on #rainbow rowell #wayward son #any way the wind blows #food from books #carry on recipes #CAKE #chocolate cake with chocolate-orange buttercream #carry on countdown #carry on countdown 2022 #coc 2022 #Day 4 carry on countdown: cake

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cookingmywaythroughcarryon · 2 years

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Pink Meringue Kisses

OK I’m back and I am still on my AWTWB cooking kick. So many great food mentions in this book! (Thank you, Lady Salisbury.) (And Shepard and Pret.)

This is a quick and easy one. I don’t know why I was intimidated by meringue for so long. I thought it would be challenging but really it's much simpler than I thought.

I made lemon curd so I needed something to do with the egg whites, so here we are.

“And big pink meringue kisses that look like clouds.” Simon, Chapter 89, Any Way the Wind Blows.

Pink Meringue Kisses

Ingredients:

4 egg whites

240 g caster sugar

pink or red food coloring

Method:

Preheat the oven to 120C/250F

Whisk the egg whites in a clean bowl using an electric whisk or stand mixer until they make stiff peaks.

Add the sugar in increments--I did about a fourth at a time, whisking well between lots--making sure it’s in stiff peaks again by the last lot of sugar.

Add a few drops of food coloring to achieve desired level of pink

put the meringue mixture into a piping bag with a large round nozzle

pipe dollops of meringue (shaped like Hershey’s kisses) onto a parchment paper covered baking sheet

cook on the bottom shelf of the over for one hour to one hour and 15 minutes, until the meringues themselves are hard and are easily removed from the paper.

allow to cool

enjoy!

Meringue being mixed

kisses before baking

baked meringue kisses

final

Enjoy!! These were a lovely treat and the family wiped out the whole batch in a little over a day.

#cooking my way through carry on#carry on cooking#the food of carry on#any way the wind blows food#pink meringue kisses#lady ruth recipes#carry on#the Simon Snow series

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cookingmywaythroughcarryon · 3 years

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Lemon and Prawn Sandwiches

I’m back! Ok, so I know I haven’t finished Carry On nor have I really done justice to Wayward Son as far as recipes go, but I keep finding myself making food from Any Way the Wind Blows. Food plays such a pivotal role in this book and so much of it is related to Baz and Simon eating together, as well as the comfort they both find eating with Lady Ruth. So I decided to give this one a try, as Baz says they’re the best, and Lady Ruth says she makes them with magic. I may not have magic but this recipe ended up being quite good. And quite simple.

“The curry chicken are the best,” I say.

“Wrong again, Snow,” Baz says, “It’s the lemon and prawn.”

“I make those with magic.” Lady Ruth smiles.

“You’d have to,” he says.

“Nothing beats Mum’s egg and cress,” Jamie says. (Simon POV, chapter 89, Any Way the Wind Blows)

(note: I made egg and cress, which seem to be Jamie’s favorites, when I was doing recipes from Carry On. They happen to be a food that made an appearance in both books.)

Lemon and Prawn Sandwiches

Ingredients:

Bread of your choice (I used ciabatta because it looked really good when I was at Trader Joe’s)

1 tbs butter

200g cooked prawns (I bought Trader Joe’s frozen cooked jumbo shrimp)

1 tbs mayonnaise

small bunch of dill

zest of one lemon

1 tsp lemon juice

small handful of cress (I used arugula, as that was what was available)

optional: 1/2 tsp horseradish sauce or a drop of two of sriracha sauce (I used a tiny bit of sriracha and it was great)

Method:

Thaw the prawns/or shrimp as directed on package (or cook and shell and de-vein if you are making your own from fresh)

Mix the mayonnaise with the horseradish or sriracha, whichever you prefer. (You can start with a small amount of either one and adjust to your taste.)

stir the lemon juice into mayonnaise mixture

Stir the prawns into the mayonnaise mixture

Toast the bread (as mentioned I used ciabatta). I cut this into a top and bottom slice before toasting.

Butter the bread (this is a very important step if you are cooking for Simon Snow)

Pile the prawns/or shrimp on the toasted, buttered bread

scatter chopped dill, lemon zest and cress over the prawns.

Season with salt and black pepper to taste

serve

these were quite easy to make and the taste was exceptional. I’m with Baz on this one for now, seeing as I liked these more than the egg and cress. We’ll see how the curry chicken sandwiches compare when I make those.

Recipe without the photos:

Lemon and Prawn Sandwiches

Ingredients:

Bread of your choice (I used ciabatta)

1 tbs butter

200g cooked prawns (I bought Trader Joe’s frozen cooked jumbo shrimp)

1 tbs mayonnaise

small bunch of dill

zest of one lemon

1 tsp lemon juice

small handful of cress (I used arugula, as that was what was available)

optional: 1/2 tsp horseradish sauce or a drop of two of sriracha sauce (I used a tiny bit of sriracha and this was great)

Method:

Thaw the prawns/or shrimp as directed on package (or cook and shell and de-vein if you are making your own from fresh)

Mix the mayonnaise with the horseradish or sriracha, whichever you prefer. (You can start with a small amount of either one and adjust to your taste.)

stir the lemon juice into mayonnaise mixture

Stir the prawns into the mayonnaise mixture

Toast the bread (as mentioned I used ciabatta)

Butter the bread (this is a very important step if you are cooking for Simon Snow)

Pile the prawns/or shrimp on the buttered bread

scatter chopped dill, lemon zest and cress over the prawns.

Season with salt and black pepper to taste

serve

these were quite easy to make and the taste was exceptional. I’m with Baz on this one for now, seeing as I liked these more than the egg and cress. We’ll see how the curry chicken sandwiches compare when I make those.

#cooking my way through carry on #the food of carry on #carry on cooking #well this is actually from any way the wind blows #lemon and prawn sandwiches #they are magic #so good #I'm with Baz on this for now

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cookingmywaythroughcarryon · 3 years

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Eton mess

Hello! I’m back, after a bit of hiatus. Still cooking, just haven’t been posting as much. I still have a few foods from Carry On to add to this blog and almost all of the food from Wayward Son, but with the recent release of Any Way The Wind Blows I've been basking in the rich food content in that book and how much it relates to love, family, acceptance, togetherness, community, communion. My daughter said Lady Ruth reminded her of me. I take that as the highest compliment. Cooking for others is one of the ways I show love. Eton mess is one of the earliest foods mentioned in AWTWB and I thought I’d tackle it a few weeks ago, when I had too many strawberries no one was eating. I’ve ended up making it two more times because it has become a family favorite.So here is my first recipe from AWTWB! Enjoy it. It’s so good. back!

“I finished my dessert, Eton mess, in three bites, then Dr. Wellbelove invited me into his study.” Simon, Any Way the Wind Blows, chapter 2.

Eton mess

Ingredients:

2 large egg whites

120 g (1/2 cup) caster sugar

500 g strawberries, hulled and chopped up

450 ml whipping cream

1 tbsp powdered sugar

Method:

Meringue

heat the oven to 120C/250F

line a large baking tray or cookie sheet with parchment paper or a silipat

whisk the egg whites in a bowl with an electric whisk or with a stand mixer whisk until they reach stiff peaks

add a third of the sugar at a time, making sure it is thoroughly whisked in each time

spoon dollops of the meringue mixture onto the baking tray

cook on the bottom shelf of the oven for 1 hour to 1 hour and 15 minutes until the meringues are hard and are easily removed from the paper/silipat

allow to cool

Strawberry sauce

take a third of the chopped strawberries and put in a blender or a food processor and whip into purée. Set aside

Whipped Cream

chill metal bowl for about 20 minutes

then whip the cream with the powdered sugar until it forms stiff peaks.

Crush about 2/3 of the baked meringues into chunks and mix them in with the remaining chopped strawberries and stir. Then swirl strawberry sauce in the mix.

Put mixture into small bowls or glasses and crush the remaining meringues, sprinkling the pieces on top.

RECIPE WITHOUT PHOTOS

Ingredients:

2 large egg whites

120 g (1/2 cup) caster sugar

500 g strawberries, hulled and chopped up

450 ml whipping cream

1 tbsp powdered sugar

Method:

Meringue

heat the oven to 120C

line a large baking tray or cookie sheet with parchment paper or a silipat

whisk the egg whites in a bowl with an electric whisk or with a stand mixer whisk until they reach stiff peaks

add a third of the sugar at a time, making sure it is thoroughly whisked in each time

spoon dollops of the meringue mixture onto the baking tray

cook on the bottom shelf of the oven for 1 hour to 1 hour and 15 minutes until the meringues are hard and are easily removed from the paper/silipat

allow to cool

Strawberry sauce

take a third of the strawberries and put in a blender or a food processor and whip into sauce. Set aside

Whipped Cream

chill metal bowl for about 20 minutes then whip the cream with the powdered sugar until it forms stiff peaks.

Crush the baked meringues into chunks and mix them in with the chopped strawberries and stir. Then swirl strawberry sauce in the mix.

Put mixture into small bowls or glasses and crush remaining meringues on top, sprinkling the pieces on top.

You can certainly use other fruits for this. I had a lot of strawberries on hand so this is what worked for me and I think it’s a fairly traditional fruit selection.

Enjoy!

#cooking my way through carry on #carry on cooking #the food of carry on #and wayward son #and any way the wind blows #Eton mess #recipes #food #carry on #wayward son #any way the wind blows #fictional food

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cookingmywaythroughcarryon · 3 years

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Cheesecake

I’ve mostly stayed with food from Carry On for this blog, with just a few recipes from Wayward Son. My son asked me to make a cheesecake this week. With the release of Any Way The Wind Blows coming up next week I thought I’d go ahead and make one, as a homage to Wayward Son and the iconic scene at the Des Moines Cheesecake Factory.

I decided to go with a New York Cheesecake and give the family the choice of toppings--I had cherry, fresh strawberries, raspberries, caramel sauce, and Oreos available for them.

“Simon points at the plates of cheesecake: “This one’s Outrageous, this one’s Ultimate, and this one’s Extreme.”

“No, this one’s Extreme,” Bunce says, taking a giant bite. “With the Oreos.”

I take a bite of the same piece and cover my mouth. “Oof, thas good.”

“It is the Cheesecake Factory,” Simon says. “Does what it says on the tin.” Baz, Wayward Son, Chapter 16.

This one may not be Outrageous, Ultimate or Extreme but it was most definitely a hit with the family.

I’m planning more recipes, moving on to Wayward Son more and then hopefully Any Way The Wind Blows--because if it’s Simon Snow related I’m sure Simon is going to talk about food!

Cheesecake:

Equipment

Nine- or ten-inch Springform pan

Aluminum foil

Large roasting pan

This cheesecake is baked in a water bath. Springform pans can allow water in if they’re not insulated. You can wrap the Springform in a few layers of aluminum foil. I used four layers. Alternatively you can place the springform in a larger cake pan and place that pan in the water bath. I used four layers of aluminum foil as pictured here.

Ingredients:

Crust

1 1/2 cups graham cracker crumbs

6 tablespoons melted butter

2 tbs sugar

1/8 tsp salt

Filling:

32 oz cream cheese (four 8-oz packages) at room temperature

2 cups sugar

3 tbs all-purpose flour

4 tsp vanilla extract

1 1/2 tsp fresh lemon zest

3 tsp fresh lemon juice

1/4 tsp salt

6 large eggs

1/2 cup sour cream

Toppings:

fresh berries, cherry pie filling, caramel sauce, Oreos (these are all optional)

Method:

Preheat the oven 375F. Wrap the Springform pan in four layers of aluminum foil. Make sure it covers the entire underside of the pan and have it extend all the way to the top of the pan and crimp the foil over the top of the pan edge. Make sure there are no seams on the bottom. I did each layer individually, one on top of another.

Butter the inside of the Springform pan.

Make the crust. In a medium bowl combine the graham cracker crumbs with the melted butter, sugar and salt. Press the mixture evenly into the Springform pan, along the bottom and up the sides of the pan.

Bake the crust for 10 minutes and then remove from oven and allow it to cool. Drop the oven temperature to 325F. This is important.

Make the batter: Use a stand mixer with a paddle attachment. Beat the cream cheese, sugar, salt, and flour together until mixed and smooth. Scrape the bottom and sides of pan to make sure it’s all mixed well. Add the vanilla, lemon zest, and lemon juice. Beat together until they’re just combined then add the eggs one by one, mixing them one by one. Scrape the sides and bottom of bowl to make sure it’s all mixing well. Add the sour cream and mix until smooth.

Place the cheesecake pan in the roasting dish. Pour the batter into the Springform pan, on top of the crust. Boil about 4 cups of water and pour into the roasting pan around the Springform pan. There should be about an inch of water.

Bake the cheesecake for 1 hour 30 minutes to 1 hour 45 minutes. (Mine took 1 hour 40 minutes)

It will look firm with a bit of a wobble in the center but not liquid.

Take the entire pan out of the oven and rest it on a wire rack, allowing the water to cool to room temperature. The cheesecake will continue to cook a bit in this bath as the water cools.

It should be cool in 45 minutes to an hour. Take the Springform pan out of the larger pan. Remove and discard the foil. Cover the Springform with plastic wrap and continue to cool in the refrigerator for anywhere from 6 hours to overnight.

When ready to serve remove the sides of the Springform pan. Serve the cheesecake from the base of the springform and use any of the toppings of choice.

You can make this a day ahead of time if you like.

We each chose a different topping but I didn’t manage to get photos of the pieces the family had, as they ran off and ate their own while I was photographing mine.

Recipe without the photos

Cheesecake:

Equipment

Nine- or ten-inch Springform pan

Aluminum foil

Large roasting pan

This cheesecake is baked in a water bath. Springform pans can allow water in if they’re not insulated. You can wrap the Springform in a few layers of aluminum foil. I used four layers. Alternatively you can place the springform in a larger cake pan and place that pan in the water bath.