Poulet Roti Madame Mere...Broiled Chicken Thighs With Champagne And Tarragon

Pin It

This recipe was not intended for a post, but after Madame Mere declared it the best meal she's had since she arrived, I just had to share it with you.  I am still shocked that after all the meals I have prepared for her, this would be the one to elicit the most praise from her lips.

It all started with a cup of leftover Champagne.  You know how I hate to throw stuff away.  I had shared a bottle with my daughter in law on the occasion of my granddaughter's first birthday on Sunday and was salivating a risotto the next day; but the thought of another rich meal so soon after that was not terribly appealing.  Every recipe I looked into for this iconic dish had cream in it and that was not too enticing,  I wanted something simple.  I was still putting things away from the party the night before and frankly my stomach could not take another heavy meal.   So I decided to go on my own and try something new.  The result was an unexpected hit, especially with MM.  The best part, though, was that it was simple and quick and I had all the ingredients on hand.  Talk about a home run...

There are two ways you can approach this recipe.  You can wait until you have leftover Champagne OR, you can plan ahead.  If you can't wait, and it is an elegant and quick main course for entertaining during the week, buy a bottle of good French Champagne like Veuve Cliquot, open it an hour or two before your guests arrive, save what you need for the marinade and put the bottle back in the fridge. You can recork the bottle with a Champagne cork or, better yet, let it sit unopened. Champagne stays bubbly for quite awhile.  Serve it for cocktails or with this meal. That, my friends, would be over the top!

Whilst I highly recommend you use chicken thighs in this recipe, you can also use breasts and legs or a combination of all three. Adjust the recipe accordingly, but don't use skinless and boneless parts.  The skin helps keep the moisture in and you can always remove it after it is served on your plate.

I did not have fresh shallots, but I always keep a jar of dried ones in the pantry for emergencies like this.  The one thing that must be fresh, though, is the tarragon. Don't chop it up until right before you add it to the chicken.  That is when it releases it's aroma.

If you are wondering why I would use onion and garlic powder instead of the fresh ingredients, it was for aesthetic purposes only.  I wanted to end up with a browned chicken with sauce, no onions or garlic around it.

As I was planning a simple meal of broiled chicken, I prepared mashed potatoes and green beans.  If you want to dress it up, you can always place the chicken on top of wild rice and serve a simple vegetable like green beans or sauteed spinach,  If you must serve a salad, serve it afterwards, a la francaise.  You don't want the vinegar in the dressing to compete with the sauce.

Bon appetit!


Poulet Roti Madame Mere

Ingredients
Serves 3 or 4

4 chicken thighs
1/2 cup of Champagne (leftover will do)
1 orange (the juice of) or 1/4 cup orange juice
1 tsp. garlic powder
1 tsp. onion powder
1/2 cup coarsely chopped fresh tarragon
1/2 cup fresh or dried shallots
olive oil
Sea Salt
Pepper

3 TB butter

Directions:

1.  Get a bottle of Champagne and enjoy it with a friend. It doesn't have to be Veuve Cliquot, my one and only.  This recipe was tested with 2 day old Costco Champagne! I highly recommend it over any other cheap Champagne in the market ($20), and you know I know my wines.

2.  Don't be tempted to drink the whole thing.  Control yourself and save at least 1/2 cup.

3.  Marinade 4 chicken thighs in 1/2 cup of Champagne, the juice of one orange or1/4 cup of orange juice, 1 tsp. each garlic and onion powder (sprinkle over the chicken) 1/2 cup coarsely chopped fresh tarragon leaves, 1/2 cup chopped fresh or dried shallots and olive oil.  Cover and let sit for at least 1 hour.

4.  Take the chicken out of the marinade, carefully pat dry and slip some of the tarragon leaves from the marinade under the chicken skin.

5.  Place chicken in a long Pirex, add sea salt and pepper on top and place 1/2 TB butter on top of each thigh.  the other 1 TB of butter is halved and placed in the middle.  Set the oven to broil.

6.  Broil in the upper part (not the top) of the oven for 15 minutes.

7.  Remove chicken from the oven and add back the marinade

8.  Reduce oven temperature to 375  and continue cooking for 30 minutes or until done. Baste a couple of times.

This was accompanied with mashed potatoes and french cut green beans for a simple week night meal.


If you are en regime, you can omit the butter.

Pickled Shrimp Two Ways

Pin It

As far as Southern recipes are concerned, pickled shrimp ranks up there at the very top.  There used to be a time when no Southern table would be complete without a chilled bowl of this iconic appetizer, and why not? They are obsessive, easy to make, great for a buffet or picnic and make for a great presentation.  I will have to say, though, that I had a hard time finding the recipe I was looking for and the one I used to make from the legendary food critic of the New York Times, Craig Claiborne, a Southerner himself.

In scrolling through the New York Times archives, I did find an article he wrote in 1967, Way Down South In The Land of...the Piquant Pickled Shrimp which featured the recipe of Mrs. Roy Hodges of Montgomery, Alabama.  Mr. Claiborne was known for getting behind a recipe and publishing it giving credit to the original source.  I thought that was really admirable of him, a real Southern gentleman.

There are many recipes for pickled shrimp, just as there are many for shrimp and grits.  Two of the ingredients that were missing from the ones I found in my cookbooks were two "staples of authentic Southern cooking, Worcestershire Sauce and Tabasco sauce." * When I read this in the New York Times article, I knew I had found my long lost recipe.

The only secret to this recipe is that the longer it sits, the better it tastes.  Plan on making it ahead of time so it can marinade for a couple of days in the fridge.  There is also a reason for making it in two steps or, better said, two layers.  With this amount of shrimp you want to make sure all of it gets coated evenly with the marinade.

*Craig Claiborne

Mrs. Rodgers Pickled Shrimp

3C vegetable oil
3 tsps. dry mustard (I use Coleman's)
4 tsps. sugar
2/3 cup vinegar (I used white)
2/3 cup catsup
Freshly ground pepper to taste
4 to 6 cloves of garlic (I mash them and chop fine)
4 tsps Worcestershire Sauce
Tabasco Sauce to taste
5 to 6 lbs of shrimp, cooked, shelled and deveined
3 medium size sweet onions, sliced wafer thin (I use Vidalia)
6 Bay Leaves

Directions:

Combine all the marinade ingredients, including the Tabasco sauce.  Blend half the mixture in a blender.

Arrange half the shrimp in a layer in a deep serving dish.  Arrange half the onions and the bay leaves.

Combine the other half of the marinade ingredients.  Repeat the layer of shrimp, onion and bay leaf. Pour the rest of the marinade over the whole dish. Cover and chill for at least a couple of days.

Serves 15

And here's the other from one of my favorite new Southern cooks, Frank Stitts. As you can see, it is hard to choose one or the other;  but I like the use of coriander, lemon, and celery seeds which is what I am used to in pickled shrimp.  Both are authentic versions of this iconic recipe and that is my main concern.

I only have two suggestions...marinade in the refrigerator for at least one day.  Serve in a chilled bowl with toothpicks and leave the bay leaves in.   It's easier, unless you are thinking of serving it as a first course.  It works.

Frank Stitts Pickled Shrimp

Time: About 20 minutes with cooked shrimp, plus 6 hours’ marinating (I highly recommend at least one day)

3 pounds shelled and deveined shrimp, boiled or steamed just until pink

2 medium onions, quartered and thinly sliced

1 teaspoon celery seeds

1 cup extra virgin olive oil

6 garlic cloves, thinly sliced

4 lemons, preferably organic, thinly sliced

14 bay leaves

1 teaspoon fennel seeds

1 teaspoon mustard seeds

4 dried hot chili peppers

1 teaspoon freshly ground white pepper

1 teaspoon coriander seeds

1/4 cup white wine vinegar

1/2 cup freshly squeezed lemon juice.

Directions:

1. Combine all ingredients in a large bowl and toss thoroughly. Transfer to a serving bowl or glass crock, cover, and refrigerate for at least 6 hours or overnight.

2. Remove from refrigerator 1 hour before serving. Remove bay leaves. Serve on small plates or with toothpicks.

Yield: 15 to 20 servings.

Adapted from “Frank Stitt’s Southern Table” by Frank Stitt (Artisan, 2004)
Photo Evan Sung

Both of these recipes can be halved or doubled.

Lamb Curry With Carrot Raita

Pin It

 To anyone wanting to explore the spicy world of curries, this recipe is a good start.

Not all curries are created equal,  something  I have learned from substantial research and hit and misses.  They come in a huge variety of styles, from delicately spiced to hot and fiery.  From mild and creamy to intensely aromatic.  Even in India the curries are quite different depending on the region the recipe comes from.  Curries also come from South East Asia, including Thailand, Malaysia, Indonesia, Vietnam, Sri Lanka and Bangladesh.  The word curry from Kari means sauce.  The curry powder that comes in a bottle is simply a mix of spices,  an idea originating in the 18th Century by Indian merchants  for sale to members of the British Colonial Government and those returning to England.  Since each type of curry uses a different mix of spices, you are always better making the blend at home. Wikipedia has an excellent page on curry which can be accessed here

Contrary to what you might think, authentic curries are easy to prepare and make a wonderful main dish for a dinner party, particularly if you plan to serve  buffet style.

The following recipe appeared about a year ago in the New York Times and got my attention right away.  Now I am not an expert in curries though I've had a few from my days of business travel to that part of the world.   What I liked about it was the simplicity and the spice mix, although I added some of the things I used  in another recipe very similar to this one, including the tomato paste, as well as  the coconut milk and the herbs at the end.  This is really a mish mash on my part as coconut milk is only typical of Indian curries from the coast and not from the northern region from which this curry seems to originate. If you want to see the original recipe go here.

My daughter who hates the word curry  liked it to the point that she is brown bagging the leftovers for tomorrow's lunch.  That's as good an endorsement as any.

Please, don't take shortcuts and take the time to toast the spices before you grind them.  This is what gives this dish the flavor and aroma it deserves.  Also, don't skip the raita,  It is a wonderful condiment for this curry.  Given a choice, I would skip the rice and accompany both with Indian or Pita bread, lightly toasted.

Raita is an Indian, Pakistani and Bangladeshi condiment made with yogurt and used as a sauce or dip. The yogurt may be seasoned with coriander (cilantro),cumin, mint, cayenne pepper, and other herbs and spices.

Yield: 4 Servings:

Ingredients:

FOR THE LAMB:

2 pounds lean lamb shoulder cut in 3/4-inch cubes

1 tablespoon grated ginger

1 1/2 teaspoons grated garlic

1 1/2 teaspoons turmeric powder

1/2 teaspoon cumin seed, toasted and ground

1/2 teaspoon coriander seed, toasted and ground

1/4 teaspoon cayenne

Salt

2 tablespoons ghee or vegetable oil

2 red onions, sliced thick, 1 pound

6 whole cloves

10 black peppercorns

1 inch-long piece cinnamon stick
1 TB tomato paste *
1 TB  chopped fresh mint*
2 TB chopped fresh cilantro*
3 TB coconut milk (optional)*
       

FOR THE RAITA:

1 cup plain yogurt

1 tablespoon ghee or vegetable oil

1/2 teaspoon black mustard seed

1/2 teaspoon cumin seed

2 garlic cloves, minced

1/2 cup coarsely grated carrot

Pinch of cayenne

Salt

1 tablespoon each chopped mint, chives and cilantro.

Directions:

1. Put the lamb in a bowl with the ginger, garlic, turmeric, cumin, coriander, cayenne and 1/2 teaspoon salt and mix well. Marinate at room temperature 30 minutes, or up to several hours refrigerated (even overnight is fine).

2. Heat the ghee or oil in a heavy-bottomed soup pot or Dutch oven over medium heat. Add the onions and cook for 3 to 4 minutes, until softened. Turn up the heat to medium-high and add the seasoned meat. Lightly brown the meat and onions, stirring occasionally, for another 5 minutes or so. Add the cloves, peppercorns and cinnamon stick, *(here I added a TB tomato paste) then add 2 cups water and bring to a boil. Cover the pot and turn heat to gentle simmer. Cook for about an hour, or until the meat is fork-tender. Add the optional coconut milk here and stir to blend. Cook for a couple of minutes. Taste the sauce and add salt to taste.(You can add the coconut milk here if using) Raise the heat and let the sauce reduce a bit, if desired. (May be prepared ahead to this point and reheated before serving.)Chop and add the extra herbs right before serving
      

3. To make the raita, put the yogurt in a bowl. Heat the ghee or oil in a small skillet over medium heat. Add the mustard seeds and cumin, let them pop a bit — be careful — then stir in the garlic and cook for about 30 seconds, till barely golden. Carefully stir the hot contents of the skillet into the yogurt. Add the grated carrot, cayenne and salt, to taste. Let the raita sit at least 10 minutes to allow the flavors to mingle. Just before serving, stir in the mint, chives and cilantro.

Recipe adapted from the New York Times and The Curry Cookbook
Photos Lindaraxa

Election Night Dinner Party

Pin It

If there was a year when I would not have a group of friends over for dinner on election night it would be this one. The battle lines have been drawn and, from what I hear, there might be a few suicides if one's favorite candidate doesn't get elected this time. If you drive around my neighborhood  there are a few discreet  signs up,  all for the same candidate.   In North Georgia, there should be no doubt which one I'm  talking about .  The rest of the neighbors don't dare display their preference for fear their houses might be set on fire.  Whether this is true or not I don't know, but I'm not curious to find out!

In years past I would invite a few friends, both Democrats and Republicans, for dinner to watch the results.   Nothing fancy, just casual fare, lots of ribbing and betting and a fun evening for all, no matter who won. Dinner was served on trays in front of the television set in the library.  I kept it simple, American, and very casual.  Guests helped themselves to drinks from the bar and dinner was served buffet style in the dining room.  Heavy hors d'oeuvre, one main course and dessert.  The main idea was to spend a fun evening together with good friends and comforting food.  The following morning everyone would still be on speaking terms with each other and with their neighbors.  Not this time.

I am sharing below a typical menu from past elections dinners that I won't be cooking this year.   I might just watch a movie, go to bed early and hear the results in the morning.  ( Sure...I will probably be up all night waiting until the last vote is in )

As to the dinner table, my choice would be a blue and white china pattern laid buffet style, white napkins and a solid red centerpiece of carnations and roses, such as the one above.  Otherwise, "white china casual" is your best bet.  Forget the flags!


   

Election Night Dinner Party

Sliced Smoked Salmon On Pumpernickel Toasts

Sour Cream, Dill, Red Onion, Capers & Lemon 

Bacon On A Date

Cheese Straws

 Pumpkin Soup With Pear And Coriander

Served on Demitasse Cups

***

The "21" Club Chicken Hash

Wild Rice

Sauteed Spinach

***

Apple Crisp With Vanilla Ice Cream

or
Butterscotch Pudding

Pumpkin Soup here

The "21 Club Chicken Hash here

Apple Crisp here
Butterscotch Pudding here 

Photo credit: Carolyne Roehm

 

Veal Sauté With Cream, Cognac And Tarragon

Pin It

This is one of those recipes that is typical of French country cooking ... delicious but simple and easy to prepare. It is perfect for people like my friend Silvia who love to eat well but don't want to spend too much time in the kitchen.  I hope she's taking note.

The idea came about from the leftover veal which had been sitting in my freezer since Mother left and from the need to cook something on Halloween night that I could prepare late in the afternoon, way before the little monsters started ringing my doorbell.  A quick thumb through  Francoise Bernard's cookbook and, voilà, a decision was made.  All I added was a splash of Cognac and a few carrots.   Oh, and if you want to be really French, a baguette and a glass of French Burgundy are de rigueur!


Serves 4

Ingredients:

3 TB butter
2 small onions chopped
3 sprigs of fresh tarragon
2 lbs. boneless veal shoulder cut in 1 1/2 inch pieces
Salt and pepper
1/4 cup Cognac
1/4 cup creme fraiche or heavy cream

Directions:

 In a heavy casserole melt the butter on medium low heat. Add the chopped onion and cook until translucent.  Add the veal and tarragon stems.  Season with salt and pepper. Reduce heat to low and cook covered for 1 hour.

Lift the cover, add the Cognac and boil down.  Add the cream and tarragon leaves and cook for a couple of minutes to blend and heat the sauce.  Serve over white rice.

Adapted from Francoise Bernard, La Cuisine

Dinner Party Appetizers...Gravlax With Fennel- Orange Butter

Pin It

This is one of my favorite ways to serve gravlax when I'm having a small group of guests for dinner.  What I like about the recipe is that it is for a small batch and can be adapted to serve a few or a larger number of guests by simply doubling or tripling the amounts.

If I am entertaining a group of six or more at a party, I usually serve drinks on the terrace and let guests mingle and get to know each other before we sit down for dinner.  On such occasions I like to have one or two hors d'oeuvres that I can pass around,  for I know that when they start drinking and talking nobody is going to gravitate to a table and help themselves.  This is a perfect substitute for the traditional gravlax with mustard sauce which I adore but which is best enjoyed at the table and as a first course.  

I have played with the recipe in the past by substituting the traditional dill for the fennel but I have to admit the fennel is better and more unique.


FOR THE GRAVLAX:

1/2 teaspoon black peppercorns
2 teaspoons sugar
1 3/4 teaspoons kosher salt
1/2 teaspoon finely grated orange zest
1 one-pound, skin-on salmon fillet
1/2 cup chopped fennel fronds, more for serving
2 tablespoons chopped fresh tarragon


FOR THE FENNEL-ORANGE BUTTER:

2 small garlic cloves, minced
Sea salt
12 tablespoons unsalted butter, softened
1 tablespoon chopped fennel fronds, more for garnish
1 tablespoon finely chopped fresh tarragon
3/4 teaspoon finely grated orange zest
1/4 teaspoon coarsely ground black pepper, more for serving
Slices of cocktail pumpernickel, for serving
Fresh lemon juice, for serving.

Directions:

1. To make the gravlax:  Lightly crush the peppercorns using a mortar and pestle, the side of a knife, or a pepper mill. Transfer to a small bowl and stir in the sugar, salt and orange zest. Rub mixture over salmon flesh; press the fennel fronds and tarragon all over flesh.

Cover the dish with aluminum foil. Place a smaller pan on top of the foil and weight it with some heavy cans. Refrigerate the salmon for at least 2 and up to 3 days, turning it every 12 hours and basting it with the liquid that collects.

2. To make the butter (up to 3 days ahead): Using a mortar and pestle or the side of a knife, mash the garlic with a pinch of salt until it forms a paste. Transfer to a bowl. Add the butter, 1 tablespoon of fennel fronds, tarragon, orange zest and pepper. Stir to combine.

3. To serve, spread fennel-orange butter on slices of pumpernickel. Wipe off most of the marinade from the salmon and slice off the skin. Thinly slice the fish as you would smoked salmon, pile it on the pumpernickel, and sprinkle with salt, more black pepper and a little lemon juice. Top with fennel fronds.

Yield:  8 to 10 as an hors d’oeuvre.


Recipe adapted NYT June 17, 2010
Photo Andrew Scrivani NYT

How To Give A Successful Dinner Party...The Guest List

Pin It

One of the most important considerations in planning a dinner party is putting together a list of those who will attend. This is not a haphazard exercise.   It is one that merits a lot of thought and consideration;  for in its outcome lies the success or failure of a memorable evening.

As a host or hostess, it is your responsibility to provide a beautiful setting where good food, good drinks and excellent service are enjoyed by all.  The rest and most important part of the evening  is a shared responsibility between the host or hostess and the guests.   You can have the best chef in the world and serve the most delightful Bordeaux from your cellar but if a good time is not had by all, there goes a very expensive dinner party .

Whether your dinner party consist of eight people or twenty the same rules apply, although in the case of a small group, the guest list is crucial.

I believe that a good mix is the secret to a fun evening.  But be careful how you mix.  Whether the different personalities come from age, culture or social standing,  make sure a common thread runs through the mix, such as a shared interest or hobby.  This levels the playing field and makes everyone more at ease with each other and facilitates breaking the ice amongst strangers.

 

On the other hand, at a dinner party of equals where you have to mix an array of people you simply owe a social invitation to, a balance of personalities is crucial.  When it comes to guests, I have learned, there are the givers and the takers.

The givers come in and immediately take to their responsibilities...being good guests.  They have been trained from birth on how to behave in social circumstances.  Most of them are simply born with this gene.  Others have been trained at home, something extremely rare and lacking these days.  They are usually alpha males or females. They go out of their way to meet and shake everyone's hand and make sure everyone is having a good time.  If they see someone with an empty drink, they offer to fill it.  If the hostess is hassled, they offer to help at the bar or in the kitchen.  If someone is standing alone in a corner, they rush over to talk to them. If there is a momentary lull in the conversation, they feel obligated to fill it, even if they put their foot in their mouth. They are a pleasure to have around and are always sought out by hostesses in the know.

Then there are the takers.  They are awfully nice people too, but they are there to be fed and entertained.  They stand with their drinks in a corner like a potted plant and never move an inch until dinner time.  They speak only when engaged in conversation by others or if no one is around,  by their partner, thus taking another guest out of the loop.  They are usually there because their spouse or date is a giver or a good friend of the host or hostess. These people are labeled as shy, although in my book they are really socially inept.  All of us are shy when we first walk into a room full of strangers.  Some of us just know how to take a deep breath and dive in. Hopefully you won't have more than one of these guests at your dinner party or the evening will be an enormous flop.

In a dinner party for eight, where most of the guests will be in close proximity most of the night, make sure you have at least one fun and outgoing couple to help keep the party and the conversation going.  If you are having a new couple who are strangers to the rest of the guests, make sure they at least know one other person or have something in common with the group.  Take the time to introduce them around and leave them with someone you know will take care of them for the first half hour or so.  When it comes to table settings, this is the only time I will seat a couple in the same table and across from each other.  It gives them that extra oomph and security to be more social in a group of strangers.

I have a great friend who is a master in the art of mixing guests.  He is  the product of a prominent Cuban family and an American education, has lived in New York City and presently shuttles between an apartment in Paris and South Beach, was and is a prominent antiquaire,  travels all over Europe with the Georgian Group and has friends from all over the world.  His parties are a pleasure to attend.  Your dinner partner may be the head of Armani Europe or a prominent Spanish author or playwright...he may even be an old friend from college or childhood;  but,  I guarantee, he won't be boring. His dinner parties are an extension of a fantastic life and of a giving and delightful personality.  I have learned much from this friend when it comes to the art of the mix.

This last anecdote doesn't mean that you can only have a successful dinner party if you invite prominent guests.  It is simply to illustrate that a wide array of nationalities and personalities can be brought together under one roof and at the same table and a wonderful evening will be had by all.

In my previous life as a hostess, both at home and in the corporate world, I have had to entertain friends and clients from all over the world in a wide array of circumstances.  These are some of the things I have learned, sometimes the hard way, and I hope they will be of use to you when you plan your guest list for a future dinner party.

The Crashers...Wouldn't you love to have them at your next dinner party?

Tell me, is there a particular way in which you put together your guest list?




All images Google/Life Magazine
Images #2 - 6 Dinner Party at the Cuban Embassy, Washington DC 1947
Image # 1 Valentina the fashion designer
Image #3 Marjory Merriweather Post Davis, wife of Ambassador Davis

Dinner At Downton Abbey...Entertain Like A True Edwardian

Pin It

If you live anywhere on planet Earth, you know that tonight's THE night! Yes, friends, the second season of this wildly popular series begins at 9:00 p.m. and not a minute too soon.  The date could not be more appropriate as this weekend has been designated Rest Fest by the crowd at the lake.  Rest Fest? Before the holiday madness began, I decided that the weekend after the final guest departed (Madame Mere) would be a time of rest and pajama parties.  Nothing was to be done, except lay around all weekend watching movies and reading good books.  No decorating, no unpacking and no cooking.  Rest Fest!

So that's what we have been doing and tonight I am looking forward to laying on the couch, turning off the phone and enjoying two hours of someone else's problems. 

After looking at the blogs I follow on my sidebar, I see that a few have already beaten me to a post on the series but none of them talk about the food or the etiquette of the times.  I did a little research and found an interview with the creator and writer of the series, Julian Fellows, on the subject.  It looks like the producers did a lot of research to create authenticity to the smallest details, most of it coming from the book Mrs. Beeton's Book Of Household Management, the premier authority on cookery and etiquette of the times.  The book is out of print but, fortunately, the whole manuscript has been lovingly saved for posterity online.

Mrs. Beeton's Roast Wild Duck Recipe

1022. INGREDIENTS - Wild duck, flour, butter.

Mode.—Carefully pluck and draw them; Cut off the heads close to the necks, leaving sufficient skin to turn over, and do not cut off the feet; some twist each leg at the knuckle, and rest the claws on each side of the breast; others truss them as shown in our Illustration. Roast the birds before a quick fire, and, when they are first put down, let them remain for 5 minutes without basting (this will keep the gravy in); afterwards baste plentifully with butter, and a few minutes before serving dredge them lightly with flour; baste well, and send them to table nicely frothed, and full of gravy. If overdone, the birds will lose their flavour. Serve with a good gravy in the dish, or orange gravy, No. 488; and send to table with them a cut lemon. To take off the fishy taste which wild fowl sometimes have, baste them for a few minutes with hot water to which have been added an onion and a little salt; then take away the pan, and baste with butter.—See coloured plate, G1.
Time.—When liked underdressed, 20 to 25 minutes; well done, 25 to 35 minutes.
Average cost, 4s. to 5s. the couple.
Sufficient,—2 for a dish.
Seasonable from November to February.

THE WILD DUCK.—The male of the wild dock is called a mallard; and the young ones are called flappers. The time to try to find a brood of these is about the month of July, among the rushes of the deepest and most retired parts of some brook or stream, where, if the old bird is sprung, it may be taken as a certainty that its brood is not far off. When once found, flappers are easily killed, as they attain their full growth before their wings are fledged. Consequently, the sport is more like hunting water-rats than shooting birds. When the flappers take wing, they assume the name of wild ducks, and about the month of August repair to the corn-fields, where they remain until they are disturbed by the harvest-people. They then frequent the rivers pretty early in the evening, and give excellent sport to those who have patience to wait for them. In order to know a wild duck, it is necessary only to look at the claws, which should be black.

********

In this article reprinted from The Daily Mail, those responsible explain the painstaking work that goes into staging a Downton dinner party.

Although the new series of Downton Abbey is set against a backdrop of war, appearances must be maintained.

Lavish dinners hosted by the Crawley family continue, complete with the finest crockery, table linens, silverware and antique adornments money can buy.

To recreate such scenes, the Downton production team scour vintage markets, costume houses and etiquette books for inspiration. Little wonder that every episode of the drama costs an estimated £1million.

IT PAYS TO BE TALL

A footman’s wages depended on his height, as tall staff created a better impression. The preferable height was 6ft. A short footman could earn £30 a year, while a taller colleague would receive £40.

TOP OF THE PROPS

Each crystal glass is an antique from the era, as are the silver candlesticks, salt cellars and other condiment dishes. Some of the most stunning props actually belong at Highclere Castle, where Downton is filmed. Many others are sourced by the production team.

‘I travel the world to get the best prices for props,’ says art director Charmian Woods.

The 25ft-long damask tablecloths are used only once or twice because food and drinks are spilt on them by the actors. As for the kitchenware, such as the authentic pans used for cooking below stairs, Charmian says: ‘We couldn’t afford antiques, and the cost of copper soared, so it was lucky we had most of the kitchenware from the first series.’

PRETTY IN PINKS

The pink, yellow and white roses adorning the table were among the era’s most popular flowers. Pretty but simple, and modest by today’s standards, they would have come directly from the stately home’s gardens.

TRANSFER OF POWER

Every piece of china used in Downton features the family crest, which was designed by Charmian, who had transfers made and stuck by hand on to ordinary Spode crockery.

IN THE HOT SEAT

‘Huge care is taken with seating plans,’ says Downton’s historical adviser Alastair Bruce. Lord Grantham sits at the centre of the table – in what was known as the ‘hot seat’ – closest to the fireplace. Principal guests are seated alongside him and would also be kept warm. In a tradition dating from the Middle Ages, the salt cellar – lavishly decorated as salt was a valuable commodity – would be kept in the middle of the table. Those guests seated ‘below the salt’ were not allowed any.

DISH OF THE DAY

The food is the most expensive part of a Downton dinner. Dishes are gleaned from recipe books from the period. Popular starters were watercress soup or turbot, followed by rabbit or veal, and a main course of stewed beef

or boiled ham. Dessert could be meringues or jelly, and the meal would be finished with cheese. Here, guests are served salmon but, Alastair says, ‘the actors rather resent fish because it tends to change the atmosphere in a hot room rather negatively’.

FRENCH DRESSING

The cards in silver holders are menu cards, which would have been handwritten in French.

‘French was once the language of the British Monarch’s court, and aristocratic houses reflected what happened there,’ says Alastair.

‘Menus written in French were a tradition that continued among the upper classes, unless there was a single item that could not be translated, in which case English was used throughout.’

DON’T DROP THAT...

Despite the painstaking effort that goes into sourcing every prop, some inevitably ended up as rather expensive casualties of filming. ‘Glasses costing £75 per pair got chipped, a student on work experience spilt water on a sacrosanct table, and within half an hour of arriving on the first day, I’d knocked an antique box on the floor that cost hundreds of pounds to repair,’ confesses art guru Charmian.

FINGER FOOD

A hot topic of debate on set was which foods would have been eaten with fingers during the Edwardian period. On one occasion when Alastair was absent, the crew were unsure as to whether asparagus should be eaten by hand or with a fork so eventually they chopped it up and pretended it was green beans.

‘Those around the table would use their fingers to eat certain foods such as fruit, and there would be a water bowl in front of them to wet the fingers and dry them on their napkin if needed,’ he explains.

GOING THROUGH HELL FOR LEATHER

Rather than buying complete evening dresses from the period, which sell for £1,500, designer Susannah Buxton worked with costume houses in London and Madrid to find the female characters’ exquisite gowns.

‘I went to vintage markets every week to source original fabric panels, beading and embroidery, and visited specialist museums and dealers for reference,’ she says. Susannah reveals she wanted the characters to wear original leather shoes, but the actresses found the tough old leather painful. ‘They’d usually try on at least ten pairs,’ she says.

It helps to have a staff like this...

...or a relative who looks like this!

And...

The Daily Meal has a wonderful slideshow on how to recreate your own Downton Abbey Dinner Party.

So there you are, everything you always wanted to know about entertaining like a true Edwardian!


Articles fron The Daily Mail, The Daily Meal
Photos Google, PBS

(Dreaming Of) A Tree Trimming Party...Beef Stroganoff

Pin It

I don't know why I am writing a post about a tree trimming party that is so off the charts it's not even funny.  We have a tree, bought this weekend from our friends at the Kinsley Family Farm, and we certainly have enough friends to invite to a party.  I just don't have the energy nor the enthusiasm at this point to think of such an event, particularly when my mother is arriving in less than two weeks! She calls every day to find out how the move is going when I know, deep down, that what she really wants to know is if I'm completely unpacked!   What is it about mothers that can put the fear of God in daughters of any age?! Lordy be, I am a mother and a grandmother and still,  just the thought of Mother coming over to a disorganized house is enough to send shivers up my spine.  So I unpack boxes and more boxes and dream of a party that will never be.

A tree trimming party is the perfect excuse for a holiday get together.  Not only will you be paying back all those invitations, but you will be also getting ornaments for your tree...for free!  Talk about killing two birds with one stone...

A classic of the 1950's,  Beef Stroganoff is the perfect recipe for a holiday buffet where you want guests to drop in and share in the fun of helping to decorate (and finance!) your tree.  If you still have a silver chafing dish buried somewhere in the attic, this is the time to bring it out.  It is something that is easy to prepare and can be made early in the morning and heated in the chafing dish or on top of the stove.  Just be careful warming it up or the meat will overcook. Now if only I could find mine....

Sterling Chafing Dish - Tiffany's

I would serve a  simple green salad afterwards with some fantastic cheeses (Stilton a must!)  and nuts.  Follow with homemade Christmas cookies for dessert. A nice Burgundy would go rather well with this menu.

 
Ingredients

1 2 1/2-pound piece beef tenderloin, well trimmed, meat cut into 2x1x1/2 inch strips

2 tablespoons vegetable oil

6 tablespoons (3/4 stick) butter 
1/4 cup finely chopped shallots

1 pound small button mushrooms, thickly sliced*

1 cup canned beef broth

2 tablespoons Cognac 

3/4 cup sour cream 

1 tablespoon Dijon mustard 

1 tablespoon chopped fresh dill

12 ounces wide egg noodles 

1 tablespoon paprika

Directions

Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer to rimmed baking sheet.

Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes. Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes.

Add beef broth, then Cognac. Simmer until liquid thickens and just coats mushrooms, about 14 minutes.

Stir in sour cream and Dijon mustard. Add meat and any accumulated juices from baking sheet.

Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes.

Stir in chopped dill. Season to taste with salt and pepper
.

Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain.

Transfer to bowl. Add remaining 4 tablespoons butter and toss to coat. Season with salt and pepper.

Divide noodles among plates or transfer to chafing dish. Top with beef and sauce. Sprinkle generously with paprika

*I use a mixture of wild mushrooms

Adapted from Gourmet Magazine
Images Getty (top) and Google

An Autumn Dinner For Four...Winter Veal Stew With Mushrooms, Sage And White Wine

Pin It

Talk about comfort food, this is the kind of main dish you want to serve on a cool autumn night with a great bottle of wine and a roaring fire.  That's what we did just last night.  It is also the perfect addition to an elegant buffet and goes perfect with a simple white rice with basil and mozzarella cheese.  A bottle of Brunello de Montalcino and the Caramelized Roast Pears for dessert round up a magical evening!

Ingredients

(for 4 persons)

2 Tbs finely chopped shallots or yellow onions
2 Tbs of olive oil
2 Tbs of butter
1 1/2 pounds shank or shoulder of veal, boned and rather lean, cut into 1-inch cubes
3/4 cup all-purpose flour, spread on a dinner plate or on waxed paper
18 medium dried sage leaves
2/3 cup dry white wine
1/2 tsp salt
Freshly ground pepper (4 twists of the mill)

I cup frozen peas
Mushrooms in cream

Preparation

First prepare the mushrooms in cream. Set aside until needed.

In a deep skillet, sauté the shallots in the oil and butter over medium-high heat until translucent but not browned.

Dip the pieces of veal in the flour, coating them on all sides and shaking off excess flour. Add to the skillet, together with the sage leaves, and brown well on all sides. (If all the meat won’t fit into the skillet at one time you can brown a few pieces at a time, but dip them in the flour only when you are ready to put them in the skillet.)

Transfer the meat to a warm platter when browned.

Turn up the heat to high and add the wine to the skillet and boil briskly for about 30 seconds, scraping up and loosening any residue in the pan.

Turn the heat down to medium and add the browned meat, salt and pepper.

Cover and cook gently for about 1 hour, turning and basting the meat from time to time, adding a little warm water if necessary. (I added a little extra wine here also). The meat is done when it is tender at the pricking of a fork.

About 5 minutes before it's ready, add the peas first, cook for 5 minutes and then add the mushrooms.  Stir and cook for a minute or two. Remove from the heat and let it rest for at least 20 minutes before serving.

Mushrooms in cream

1 1/2 lbs mushrooms
1 1/2 TB. shallots finely chopped
2 1/2 TB butter
1 1/2 TB. olive oil
Salt
Ground pepper
1/2 Cup heavy cream

In a medium skillet sautee mushrooms and shallots in butter and oil on medium high..  When the mushrooms have absorbed most of the fat turn to low.  Add salt and pepper and sautee until their juices begin to come to the surface.  Raise the heat again and cook shaking the pan for another 2 to 3 minutes.  Add the heavy cream and cook fr another 2 to 3 minutes until part of the cream has been absorbed and the rest has thickened lightly.  Transfer to a platter and serve over toast immediately OR add to the veal stew at the end.

This recipe really serves 6.  Use as much as you want to for the stew and save the rest.

Serve with Rice With Basil and Mozzarella

Recipe adapted from Marcella Hazan

 

Greek Drama...Moussaka A La Grecque

Pin It

This weekend all eyes will be on Greece.  Whether the government gets its act together and  pushes through the deep cuts needed to receive the next installment of international aid or not, there is no question that tough times lie ahead for the Greeks.  Oy vey, it seem like these days we get out of one crisis just to plunge into another...

While the markets were falling apart this week and I was trying not to notice by concentrating on the blog and polishing the silver, moussaka came to mind.  Well that and the fact that I have some beautiful eggplant, or as some of you like to call it, aubergines, sitting on my kitchen counter.  They were really destined for the grill, but I think that instead, I will use them to make this long forgotten recipe.

Contrary to what you may think, moussaka is not just for the winter.  Now is the perfect time of the year to make one while the gorgeous eggplants, or aubergines,  are at their prime.

I haven't made a moussaka in years. As a matter of fact, this is the only recipe I have and it is from a long time ago;  but when I looked for something  more au courant, nothing came even close. Sometimes old recipes are better than new ones and with Craig Claiborne,  you can never go wrong.

Don't be put out by the length of the recipe.  There are really only four simple steps:  First you brown the eggplant, then the meat onions etc, make a bechamel and assemble the whole dish.  Simple as that. So go for it and pray that everything (the moussaka and the drama) turns out alright.

Serves 6 to 8

Ingredients

3 medium eggplants

8 tablespoons extra-virgin olive oil

3 onions, chopped

2 pounds ground lamb

3 tablespoons tomato paste

1 1/2 cup red wine

1/2 cup chopped parsley

Pinch cinnamon

6 tablespoons unsalted butter

6 tablespoons all-purpose flour

1 quart whole milk, heated

4 large eggs, beaten

Pinch nutmeg

2 cups ricotta

1 cup fresh bread crumbs

1 cup freshly grated Parmesan

Directions

Peel the eggplant and slice it crosswise 1/2-inch thick. Sprinkle both sides of each slice lightly with salt, arrange in 1 layer on paper towels and let drain for 30 minutes.

In a large skillet heat 2 tablespoons of the oil over moderate heat; add as many slices as will fit in 1 layer and brown on both sides. Repeat the procedure with 4 tablespoons of the remaining oil and the remaining eggplant. Drain the eggplant as they are cooked on paper towels.

Add the remaining 2 tablespoons oil and the onion to the skillet and cook until the onions are brown. Add the ground meat and cook, stirring occasionally, until the meat is no longer pink. Combine the tomato paste with the wine, parsley, and cinnamon. Add this mixture to the skillet and simmer over low heat, stirring often, until all the liquid has evaporated. Add salt and pepper, to taste.

In a sauce pan, over low heat, melt the butter, add the flour and whisk for 5 minutes. Turn up the heat to moderate and add the milk in a stream, whisking. Simmer for 5 minutes, add salt and pepper, to taste, and remove from the heat. Cool slightly and stir in the eggs, nutmeg, and ricotta.

Grease and 11 by 16-inch pan and sprinkle the bottom lightly with bread crumbs. Arrange alternating layers of eggplant and meat sauce in the pan, sprinkling each layer with Parmesan and bread crumbs. Pour the egg sauce over the top and bake one hour in a preheat 350 degree oven, or until top is golden. Let cool twenty minutes before slicing.


Recipe from Craig Claiborne
Photos: Getty

Grilled Pork Tenderloin With A Mustard Bourbon Rub

Pin It

This recipe comes from Lobel's, New York City's premier butcher shop located amongst the priciest boutique on the Upper East Side.  Get the picture?

I have never bought a steak at this renowned butcher shop but I have pressed my nose to their window often enough to qualify as an authority on their cuts.  With so many great steak houses in NYC it seems silly to buy a prime cut of beef to cook at home.  To me great meat should be cooked outside on a grill, preferably over coals and not gas.  But that is just me and it is the primary reason I have never sprung for one of their steaks.

On the other hand, I have had their pork chops, courtesy of a friend who could afford them. They were bought to complement a great bottle of wine and as it turned out, they were the stars of the evening.  The great thing about knowing how to cook in New York City is people will buy things for you to make.  I will cook in exchange for great ingredients any time, any place.

Although tender, succulent, and elegant, pork tenderloin is also lean and therefore needs a marinade, like the one used here. The spicy brown mustard, in this case, adds some kick to the sweetness of the bourbon and the meat itself. And the bourbon? Well, a little southern charm never hurt anyone!.

Serves 4

Ingredients

3/4 cup spicy brown mustard

1/4 cup plus 2 tbsp bourbon

3 tablespoons olive oil

1/4 cup plus 2 tbsp chopped fresh thyme

3 cloves garlic, minced

3 tablespoons chopped flat-leaf parsley

freshly ground black pepper to taste

3 pork tenderloins, each 3/4 to 1 lb, trimmed

vegetable-oil cooking spray

Preparation

1.Combine the mustard, bourbon, oil, thyme, garlic, parsley, and pepper in a bowl, stirring well. Rub into the tenderloins; cover the meat on all sides.

2.Put the tenderloins in a shallow glass or ceramic dish, cover, and set aside at room temperature for no longer than 30 minutes, or refrigerate up to 4 hours. If refrigerated, let the tenderloins stand at room temperature for 15 minutes before grilling.

3.Prepare the grill: Lightly spray the grill rack with vegetable-oil cooking spray. Light the fire and wait until moderately hot.

4.Grill the tenderloins for 12 to 14 minutes, turning with tongs once or twice, until cooked through with an internal temperature of 150 to 155 degrees. Let the pork rest for 10 minutes before slicing; the temperature will rise to 160 degrees during the resting period. Slice thin and serve.


Photo: Dorothy Kinderling

Mock Corn Souffle

Pin It

Awhile back, my friend Reggie Darling requested a recipe for a mock corn souffle.  I had not forgotten, except I knew exactly what he was referring to and I just couldn't deliver.  Most of the recipes I had on file called for the typical corn pudding, better known as spoon bread in the South. A little heavier and not quite what I was looking for.  Knowing Reggie D. I was sure he was talking about one MD or one of her friends had probably served.  So where better to look than an old cookbook I had in my shelf called Palm Beach Entertains, Then and Now, published by the Junior League of the Palm Beaches  in 1976.

This is very light and very. very simple to make.  Reggie, darling, a caveman can do it, so can you.  The only thing I would suggest is cutting back the butter at the top from 8 TB to 6TB and cooking a little longer at a higher temperature for the last 5-10 minutes.  Aside from that, my family loved it!

This is such a typical Palm Beach recipe...very elegant and very simple.

Serves 6 to 8

Ingredients

2 Cups milk
1/4 Cup sugar
6 eggs, beaten well
2 TB flour
2 cans (16 ounces each) creamed corn
8 TB butter

Directions


Preheat oven to 350 degrees.

In the  bowl of a mixer combine milk, sugar, eggs and flour. Beat well for 2 minutes.  Add creamed corn and mix well with a spoon.  Pour into a shallow 9 x 13 baking dish.  Dot with the butter.  Bake 45 minutes.

Allow to set a few minutes before serving.

This will not come out brown on top.  Ir is really the color of a pudding.  I baked it an extra 5 minutes at 400 to get it an amber color.

Stuffed Quail With Chestnuts In A Red Wine Sauce

Pin It

One of the advantages of living in the South is that quail is readily available in most supermarkets and specialty stores.  Unfortunately, quail is something most people don't cook at home and only think of ordering when they see it on the menu at a fancy restaurant.  They are just as easy to cook as chicken and if you look for them or ask your grocer, you will be surprised to find them, usually in boxes, where the frozen turkeys and ducks are kept.  Remember, though, that they are tiny little things, usually smaller than you remember, so you will need at least 2 per person.

I am posting this recipe at this time because you might just be lucky enough to find bottled chestnuts on sale after the holidays.  It really beats having to shell and roast fresh ones.  I understand Trader Joe's carries them so check for them next time you visit the store.

Ingredients

Salt

4 cups roasted, shelled and skinned chestnuts (2 pounds in shell or about 4 (7½- ounce) jars peeled whole)

1 bay leaf

6 tablespoons extra-virgin olive oil

3 large shallots, thinly sliced

6 tablespoons port

5 tablespoons cognac

Freshly ground black pepper

12 semiboneless quail

1 small onion, quartered

1 medium carrot, cut into 4 pieces

1 celery stalk, cut into 4 pieces

5 sprigs fresh thyme

1 garlic clove, peeled

½ cup full-bodied red wine

1 teaspoon cornstarch

2 tablespoons water

kitchen string; wooden picks


Instructions

Bring a large saucepan of salted water to boil; add chestnuts and bay leaf; cook until chestnuts are tender, about 20 minutes. Drain chestnuts; discard bay leaf.

Heat 2 tablespoons oil in a large heavy skillet over medium-high heat; add shallots and cook, stirring frequently, until lightly golden, about 3 minutes. Add all but 18 chestnuts (reserve these for later); cook, stirring and mashing chestnuts in pan with a fork for 2 minutes. Stir in 4 tablespoons port and 3 tablespoons cognac. Continue cooking, stirring constantly, until stuffing is fairly dry, about 2 minutes; season to taste with salt and pepper, then spread on a plate to cool.

Discard any disposable metal skewers from cavity of each quail, then rinse quail inside and out and pat dry. Stuff 1 quail with 3 tablespoons stuffing, pressing and shaping it to fill out breast. Tie legs together with string and push legs up against body. Thread cavity closed with a wooden pick. Repeat with remaining quail.

Put oven rack in middle position and heat oven to 350°.

Season quail with salt and pepper. Heat 2 tablespoons oil in a large heavy skillet over medium-high heat. Brown 6 quail on all sides, about 10 minutes total. Transfer quail, breast side up, to a large shallow baking pan. Wipe skillet clean and brown remaining 6 quail in same manner in remaining tablespoon oil, transferring quail to baking pan once browned.

Add onion, carrot, celery, thyme, garlic and 1 tablespoon cognac to skillet. Cook over medium-high heat, stirring and scraping up any browned bits, for 2 minutes. Scatter reserved chestnuts, onion, carrot, celery, thyme and garlic around pan with quail.

Remove strings and picks from quail, then roast quail until just cooked through (cut into inner thigh; meat will be slightly pink), 6 to 8 minutes.

Transfer quail to a serving dish. In a small saucepan, combine wine, remaining 2 tablespoons port and remaining tablespoon cognac; bring to a boil, then remove from heat. Dissolve cornstarch in water and stir into sauce; bring to a simmer, remove from heat and season with salt and pepper to taste. Serve quail with sauce.

You might also enjoy:

Roast Quail With Fresh Figs And Balsamic


Adapted from La Cucina Italiana

Champagne With Brandied Apricots

Pin It

I'm not one for mixed cocktails.  Vodka on the rocks with a twist is my drink and, ocassionally, (and when I can afford it) a glass of Veuve Clicquot.  Notice I didn't just say Champagne.... Sometimes, though, when I'm in a festive mood, this cocktail can be a lot of fun to serve your guests, particularly on New Year's Eve.  You don't need the best Champagne in the world but be reasonable!

This recipe can easily be doubled or tripled to serve a large crowd.


Yield: about 6 servings

Ingredients

1/4 cup sugar

1/4 cup apricot brandy

1/4 cup vodka

1 cup dried apricots

1 (750-milliliter) bottle Brüt Champagne, chilled

Directions


1.Mix sugar, brandy, and vodka in a large jar with a tight-fitting lid. Stir until sugar is dissolved. Add the dried apricots, making sure they are completely covered with the brandy mixture. Close lid tightly, turn jar over, and shake well; let stand overnight. Brandy mixture can be made ahead and chilled for up to a month.

2.To serve, place one apricot and 2 tablespoons brandy mixture in the bottom of each Champagne flute. Top with chilled Champagne. Serve immediately.


This is an old recipe from Southern Accents

Cuban New Year's Traditions...Champagne With Grapes

Pin It

Looking for ideas for a New Year's post, I came across this simple and beautiful way to toast the new year with family and friends. 

In Spain and Latin America  revelers mark the occasion by quickly eating a dozen grapes at the stroke of midnight. The fruit is said to be a predictor of the year ahead.  Each sweet grape represents a good month, each sour grape a less-than-lucky one. I personally detest the idea and refuse to eat them.  I always get nothing but sour grapes, or maybe they just taste that way when accompanied by Champagne.   Perhaps they would taste better with the sparkling dry Spanish cider which is the traditional drink of Spain for New Year's and slightly sweeter.

On the other hand, I love the Cuban tradition of throwing a bucket of water out the back door to clear the evil spirits that have accumulated over the year.  This is a lot of fun, particularly if there are young children around or American or foreign friends. It is symbolic of throwing out the bad things accumulated over the past year and starting fresh and clean.  It is said that in old Havana nobody dared take a stroll at midnight on New Year's Eve for fear of being hit with a splash of water coming out of doors and windows.

These are simple and fun traditions and it only takes a bucket of water and a bunch of grapes.  So, if you are having a party, even if you are not Cuban or Spanish, make them a part of the celebrations and give everyone a good laugh at the stroke of midnight.   All you need to do is thread 12 grapes onto each skewer and serve in a glass of Champagne just before the countdown.  You know what to do with the bucket of water....

Champagne/grape Idea courtesy of Martha Stewart Holidays
Bottom image Google