The Palestine Herald, Palestine, Texas

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May 24, 2014

COOKING WITH SIMON: Celebrate Memorial Day with countryside dining

(Continued)

The menu includes:

• Lamb & Potato Pasties with Mustard Sauce

•  Leek & Potato Soup with Welsh Rarebit

•  Scotch Eggs with Pickles

•  Stiiton Cream Cheese Sandwiches

•  English Cream Scones with Jam

•  Sparkling Cider & Fresh Berry Parfaits

•  Pimm’s Iced Tea

Ladies bring your hats and parasols and men should wear a seersucker suit and straw hat. It’s like a scene out of Downton Abbey, or even better, Mary Poppins. Actually, I am kidding. No particular attire required.

To get your mouth watering, here are a few preview recipes. Call 903-534-0840 to book the class in Tyler or plan a class for 10 or more in Palestine at 903-729-9500.

Cherrio! And enjoy the holiday weekend!

ENGLISH SCONES

Ingredients

3 cups flour

4 1/2 teaspoons baking powder

1/2 teaspoon salt, divided

1/2 stick butter, cut in small pieces

1 cup milk

Directions

Preheat oven to 350 degrees. Sift flour, baking powder and 1/4 teaspoon salt into a large bowl. Add the pieces of butter and using your hands rub the butter into the flour to create a crumbly mixture. Begin adding milk in small amounts until dough is soft, but still crumbly. You may not need all the milk. Remove the dough from the bowl and knead gently on a lightly floured surface. Do not overwork. Knead a few times until dough comes together. Roll out to about 1 inch thick and cut into triangles. Place on a lightly-greased baking sheet and bake for 15 to 20 minutes or until lightly golden on the top.

Pimm’s Iced Tea

Ingredients

4 tea bags

5 cups boiling water

15 mint leaves

1/2 cup

juice 2 large oranges, plus slices to serve

juice 2 lemons, plus slices to serve

1 1/2 cups Pimm's No 1

a few sliced strawberries and plenty of ice, to serve

Directions

Put the tea bags and half the mint into a large jug, then pour over boiling water from the kettle. Leave to infuse for 10 minutes then remove the bags and stir in the sugar.  Once cool, remove the mint, add the orange juice, lemon juice and Pimm’s, and chill thoroughly. Can be made up to a day ahead. Serve over plenty of ice, with slices of orange, lemon and strawberry, and remaining mint sprigs.

 

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