channeling Coco’s famous pearls……….
Yes, Downton Abbey is one way I survive the Winter. I look forward to escaping to their time and their way of life.
Seasonal intrigue at Downton? We devotees are well ensconced in the obvious and subtle intrigue and goings on at and around Downton. Earlier this week, I found myself speculating about just how far the social mores had progressed in early 20th century England…. Hmmm……
On Monday, I was playing around with some props and imaging ideas for a friend of mine who owns a jewelry business. It was a fun way to start off the day. Of course my first instincts were to look outside for inspiration. When I did, the “not yet” answer came ricocheting back at me, even though I am extra impatient right now. Ok, what next?
When I was away a few weeks back I was reading a great book by Rhonda K. Garelick, whom I met at the 92Y last Fall. Her book, Mademoiselle: Coco Chanel and the Pulse of History, is a must read for all who are intrigued by the life of Chanel. As I still have Downton on the brain, after last week’s season finale, I got to thinking about whether Gabrielle Chanel, lover of Hugh Grosvenor, Duke of Westminster, during the Downton “era” would have been deemed a “suitable” (you get it right? the Chanel suit?) guest for tea. Although we have seen the likes of Sarah Bunting appear at the dinner table and the Dowager Lady Anstruther, albeit before being caught sleeping with Jimmy, it would seem probable that Coco Chanel would still not have been allowed. A cloud of controversy would have surrounded her relationship with the Duke, even though he entertained her often at his home. And, I suspect that Carson, in particular, would not have approved.
And, finally, even though Robert has accepted Edith’s daughter without a husband, she was told to “keep it in the family”.
Well, yes, I am guilty once again of obsessing over the end of the season, but not without a practical vent on the subject. And so, props in hand, I am again, imagining tea at Downton.
When I was in London two Januaries ago, I spent a lot of time ogling food stores. Among many others, I especially adore Fortnum and Mason, and made way to Harrod’s to roam their famous food floor. I find these specialty venues to be particularly welcoming even if regular people don’t do their food shopping there. I am addicted to specialty food venues – did you know?
Fortnum and Mason appeals on so many levels. Compared with the US, they just do what the people of the UK do, and oh so much better, when it comes to the most eye-appealing of venues – in the magazines, garden shows, and on and on.
And so, until such time as we can see the English gardens in person, and ours for that matter, we must continue to use our imaginations, and vigorously so.
Faulkland, Somerset, image courtesy Daily Mail
Some of you may remember the English folk song/nursery rhyme from the 1700s, which began, “Lavender’s Blue, Dilly Dilly……” Well, maybe not. But, I do. And each year when I see or smell fresh lavender, I think of this little rhyme. Today’s little project will combine a few ideas reminiscent of those days and try to emulate what Mrs. Patmore might just prepare for tea should Coco be received. Undoubtedly, Carson would still be mumbling and murmuring – downstairs, of course.
And so, until then, we will surmise as to whether Gabrielle would indeed have been received at Downton, and if by small chance she had, speculate on what she would have worn. These are just some of the silly things that occupy my mind as the pre-Spring breezes blow and the snow begins to recede.
English Lavender – photo courtesy Yardley of London
LAVENDER BLUE – HONEY CORN SCONES
1/2 cup coarse corn meal
1/2 tsp culinary grade lavender
2 1/2 cups all purpose flour
1 tblsp baking powder
1/2 tsp salt
1/2 cup buttermilk
1/3 cup plain greek yogurt, low fat
2 eggs
1/8 cup clover honey
zest of one lemon
1/4 tsp almond extract
2 tblsp fresh lemon juice
8 tblsp unsalted butter, cold, cut into cubes
egg wash
muscavado sugar
1/2 tsp culinary grade lavender buds
Preheat oven to 400F. Line a baking sheet with parchment paper. Set aside.
In bowl of your food processor, whir together the corn meal and lavender buds. Add the all purpose flour, baking powder, salt and lemon zest. Blend. Add the butter cubes and pulse 8-9 times or until the butter pieces resemble small peas. Move the dry mixture into a low wide bowl.
In a large measuring cup, whisk together the buttermilk, eggs, yogurt, honey, lemon juice and almond extract. Pour into center and, working with a dough scraper, mix the dry into the wet, working very gently. When dough begins to come together, knead further with your hands.
Roll on a lightly floured board into a rectangle that is about 1″ thick. Cut out with a round 3″ cutter, or cut into squares, then triangles. Place on the prepared pan. Brush with the egg wash.
For topping, crumble the lavender buds together with about 3 tblsp muscavado sugar. Be careful not to use too much lavender – it is overpowering – you just want an essence. Sprinkle the mixture on top. Bake 18-20 minutes or until the scones are puffed, golden and crunchy on top.
Remove from oven and serve with a drizzle of honey or a dab of sweet butter and your very best English tea.
to you, Chanel, whether you would have been deemed “suitable” enough, or not……..