Monday, February 24, 2014

I Say! Do Join Me For Breakfast!

Richie found a little book "The London Ritz Book of English Breakfasts" by Helen  Simpson and I'd imagine it is out of print as it was written in 1988.

The Ritz Hotel from which the recipes ostensibly came from, has been a luxury hotel since April 24, 1906 when it  opened as the first big steel-framed building in London.  It's 133 rooms/suites range in price today from 435 to 1,800 Pounds.  (Keyboard doesn't have the pound sign.) 

For years visitors have complained about the quality of Brit-prepared food, but today's is getting some rave reviews.  I think people finally welcomed new chefs and new flavors.  British kitchens are in full canter now. I picked two of the "ancient" foods as a matter of  interest.

CHASSE (French for "Hunt" and may be a reference to Hunt Breakfasts at places like Downton Abbey.)
1 large or two small onions, sliced
2 T butter
2 T bacon fat
3/4 lb. of tomatoes, skinned
5 oz. slice of cooked ham
1 lb. of potatoes, boiled and diced
1/2 cup shredded sharp Cheddar cheese
A pinch of apple pie spice (!)

Fry the onions in the fats.  Chop the ham and tomatoes into small pieces and add to the onions.  When everything has browned, toss a dash of water in the pan and add the potatoes.  Just before serving, stir in the cheese and the apple pie spice.  Said to be good on its own or with poached eggs on top.

Scotland is justifiably proud of its distilled products, but this seems A Bit Much - Whiskey sauce for the morning's oatmeal!?

1 stick of butter (4 oz.)
3/4 cup of sugar
1 egg beaten
6 T Scotch whiskey

Use a heavy pan to stir the butter and sugar together until the butter melts and the sugar begins to dissolve.  Stir in the egg and keep stirring, never allowing it to boil.  Take the pan off of the fire and let it sit until it's tepid, then stir in the Scotch whiskey.  Serve in a tiny pitcher with the oatmeal. 

Talk about kick-starting the day ...

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