This week’s recipe is the perfect dessert for an impromptu Olympic party. It’s been on our specials menu this last week, and always gets a lot of love. An irresistible mixture of pieces of meringue, whipped cream and strawberries, this dessert bursts with the flavors of British summer.
Rumor has it the name came about after a pavlova was dropped at the famous boarding school. In true British style, it was scooped up and served – along with the new name!
Tea & Sympathy’s Eton Mess
A word of warning: do not mix this dish in advance. You can prepare the separate components, but fold together at the last moment to prevent the meringue melting into the cream.
1 lb strawberries
2 teaspoons sugar
1 pint whipping cream
4 meringue nests
- Chop strawberries, removing any nasty bits. Put into a bowl and sprinkle with sugar.
- Whip the cream in a large bowl until it leaves peaks when the whisk is removed. Be careful not to overdo it!
- Crumble the meringue nests into the cream. Be uneven with it: different sized lumps make for more interesting mouthfuls!
- Add a third of the strawberries to the mixture and fold in.
- Spoon the mess into serving dishes and top with the remaining fruit.
When we put out the call last week for inspiration in our quest to Anglify one of the finest culinary creations to come from these shores – the cupcake – we were not prepared for the volume and quality of responses we’d get. Thank you very much to all who entered – you’ve made our week, and at points have genuinely blown us away with your Epicurean offerings.
With difficulty, we’ve whittled your suggestions down to a shortlist, complete with witty names. We’re going to put this to our master bakers, and see which they feel are feasible – and perhaps to try a few out.
As you can see, we’ve divided the entries by how they were submitted and given the person’s name or username in italics. Stay tuned, we will be announcing the winner shortly!
Dandelion & Burdock
‘Don’t Trifle with Me’
Trifle – Vanilla sponge with a whole strawberry in the bottom and a custard cream icing.
‘Anyone for Tennis?’
Champagne & Strawberries
‘Black & Tan’
Dark Chocolate and Guinness
‘Breakfast At Granny’s’
Toast and marmalade.
‘Earl Grey Cuppa Cake’
Earl Grey with Lavender Frosting
‘Springtime Daffodil Sponge’
Orange marmalade cupcake with lemon curd filling & clotted cream frosting.
Dolly Mixture / Liquorice Allsorts
‘Elderflower in the Afternoon’
Elderflower with clotted cream icing
The Communal Pantry
‘The Hot Toddy’
Clove and cinnamon spice cake with a whiskey flavored egg-custard filling and honey-vanilla icing
Baileys Irish Cream Cupcake – with a green fondant shamrock on top.
A blogpost on Sunday? Are you flipping joking?! We’re at home enjoying our Sunday Roast and you should be too. If we hadn’t had a glass or two too many of red wine and weren’t snoozing in front of reruns of some great British comedy, we’d probably tell you about what a joyous, soul-warming, family-orientated meal this is, rooted deep in the days of British history when meat was a luxury and a week’s hard work out on the fields made it taste all the better. If there’s one rebuttal to the argument that Brits don’t care about food, this is it. So join us, or order in. We serve beef, chicken or lamb with Yorkshire puddings and all the trimmings, and will deliver the lot. You can order online or give us a call on (212) 989-9735. Now let’s mention what day it is tomorrow…
Hot out of the oven, and straight on to our specials menu, comes a twisted classic from the Tea & Sympathy kitchen. Despite the name, scotch eggs are a quintessentially English delicacy, invented by the famous London department store Fortnum & Mason in 1738. Classically consisting of a hard-boiled egg wrapped in pork meat and breadcrumbs, we’ve used flaked smoked salmon and sesame seeds to create an even more delicate and delightful dish. We couldn’t resist treating ourselves to a couple this lunchtime:
Available in-store or for delivery; we recommend serving with a generous dollop of Colman’s English mustard. Egg-ceptional! Couldn’t resist it….