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Category: Fortified Wine

Marsala Ice Cream

Marsala Ice Cream

Fortified Marsala wine was first popularised by English trader John Woodhouse who landed at the Sicilian port in 1773 and fell in love with its strong flavour. In England, Woodhouse discovered that Marsala wine was such a hit that he returned to Sicily and, in 1796, began the mass production and commercialisation of the drink. Woodhouse himself became notorious in the area as he would often consume copious amounts of Marsala, and while in an inebriated state would run naked…

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No Ordinary Chicken Pie

No Ordinary Chicken Pie

1 chicken (1.8 kg / 4 lb) 100g (4 oz) mushrooms, washed and sliced 100g (4 oz) liver pâté 3 egg yolks 80g (3 oz) butter 2 tbsp plain flour 3 cloves pinch thyme 2 bay leaves 225g (8 oz) flaky pastry 3 tbsp sherry Put the chicken in a saucepan with sufficient water to cover it, add herbs and seasoning then simmer for 30-50 minutes or until flesh comes easily off the bone. Remove from the heat. While chicken…

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Port Jelly

Port Jelly

“I have often thought that the aim of port is to give you a good and durable hangover, so that during the next day you should be reminded of the splendid occasion the night before.”—George Mikes 500ml (1 pint) water 55g (2 oz) sugar 2 tbsp redcurrant jelly 28g (1 oz) gelatine cochineal 250ml (½ pt) port wine Put water, sugar, redcurrant jelly and gelatine into a pan and leave to soak for 5 minutes, then heat slowly until dissolved….

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Grandma Dorset’s Trifle

Grandma Dorset’s Trifle

This is my grandmother’s trifle, subtitled ‘The Real Thing’. Small children and those of a weak constitution should not be allowed anywhere near it, and even those made of stronger stuff may have trouble getting up from the table at the end of the meal. You have been warned. 3 small sponge cakes 6-8 macaroons a little grated lemon rind 28g (1 oz) almonds, blanched and roughly chopped strawberry jam 250ml (½ pint) custard 125ml (¼ pint) sherry 3 tbsp…

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Christmas Pudding

Christmas Pudding

No single dish is closer to the heart of the boozy gourmand than Christmas Pud, with its mouth-watering combinations of fruits and lashings of alcohol. The art of the Christmas Pudding has declined in recent years with the advent of the store-bought, or pre-prepared version, which is almost universally lacking in sufficient texture, moisture and alcoholic content. At Bone Towers, Mother produces this version every Christmas, and after a month locked in the scullery agreed to share her secrets. Prepare…

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