With Spring Comes Morels

Are we finally entertaining Ontario Spring?

It was last June when I wrote about morels.  I pawned something in order to buy a few ounces.  In the midst of Spring cleaning, I unearthed the following Globe & Mail supplement from 1998.

 



 

Back in '98, I remember thinking what a decadent list of recipes.  The presentation was lovely and I looked forward to creating these dishes.  Here we are some fifteen years later and time to finally make a start.  Have to justify hoarding it for so long.



A certain someone is currently out of town and I anticipate a gift of the Gods upon his return.  Am I as invested in this fine mushroom as I think I am?

Frederick-Afternoon Tea

Took afternoon tea with the pair and decided a plate of Welsh scones would be a safe dish. No fear of going wrong with this.  People are particular about scones.  They can vary from lead to clay.  The Welsh don't disappoint.

A cool room on a hot day.
Well worn leather chairs.  I found out later how well travelled they were. I sunk into one.
Nobody ever sits in a chair, do they?  They are always hanging about the edge looking constipated.

I have been watching you.

Not something one is accustomed to hearing over a cup of tea and pastry.

Of course, I'd been watching the house, too.  But I didn't tell them that. Probably didn't have to.

Cups and saucers.  Refrained from looking at the underside.  Where have I seen this pattern?
Not one but two teapots-his and hers. He favours loose, she's the Bag Lady. It's her little joke which Frederick does not find remotely amusing.

Smoked salmon, pate and a cheese board. Delicious.

You are sleeping better these ...?

A bell went in the kitchen and off he went.

We won't see him again, today.  Meringues.  She whispered the word.
I think we're all sleeping better these days, no?  Everyone says so.  Frederick is such a snob about tea.  I can't stand it.  Give me a bag, any day. He really is the most tiresome little man. I only stay for the cooking.
More scones?

Mousse for Dummies and Other Earthly Delights

Recognizing my anxiety over achieving a mousse that sets and stays fluffy, I was presented with a no-fail recipe by the man himself. 

 

not quite ready for prime time...before dropping them on the floor...

For 2 persons.

1 egg yolk
1/4 cup sugar
1 1/2 cup 35 % cream, divided
150g good quality 70% chocolate

Whisk yolk, incorporate sugar and whisk again 'til fluffy.
Heat 3/4 cup cream. Don't boil.
Pour one half cream into egg mixture and stir.
Pour the egg mixture back into the saucepan.
Simmer 5 minutes 'til thickened.
Break up your chocolate and melt in cream.
Chill 1 hour.
Whip 3/4 cup cream and combine with cooled chocolate mix.
Dress to taste. I used cream and Easter eggs.

Tres simple, even with someone standing over your shoulder.



Poor Knights of Windsor  (sourced from the Dairy Book of Family Cookery, UK, 1983)

What you're striving to achieve here is something that resembles garden variety French Toast with a twist.

For 2 persons.

4 slices basic sandwich bread
1/2 cup milk
1.5 oz caster sugar
1 TBSP sherry
1 egg yolk
2 oz butter
1/4 tsp cinnamon

Slice off the crusts.
Combine 1/4 cup milk, 1 oz sugar and sherry; stir.
Dip bread in mixture and drain slices over a wire rack.
Beat egg yolk and 1/4 cup milk.
Dip bread into this second mixture and fry in butter.
Sprinkle with sugar and cinnamon.

Notes:  DO NOT USE THIN SLICE BREAD; this will result in a soggy nightmare. We had a 50/50 result.