Planning a Downton Abbey Menu & How to Fold Napkins

Lords and Ladies,

In case you haven’t noticed, I am quite excited about the return of Downton Abbey this weekend. In anticipation of the new season, I am going to help you plan your own Downton Abbey-worthy feast. I’ll be sharing recipes that were inspired by The Unofficial Downton Abbey Cookbook by Emily Ansara Baines. It’s a cute book. All of the recipes are name after the character’s from the show, i.e. Lady Mary’s Crab Canapes, etc.

On our Menu-

Hors d’Ouvres: Crab Canapes, Stuffed Mushrooms

First Course: Cream of Mushroom Soup, Creamy Russet Leek Soup

Second Course: Poached Salmon with Creamy Hollandaise

Third Course: Lobster Thermidor

Fourth Course: Seven-Hour Leg of Lamb

Fifth Course: Duchess Potatoes

Dessert: Apple Charlotte (recipe chosen from Mastering the Art of French Cooking by Julia Child, Simone, Beck, and Louisette Bertholle)

Tea Time: Cucumber Sandwiches and Crumpets

Wine Selections: Downton Abbey Bordeaux Blanc (white), Downton Abbey Bordeaux Claret (red) **Available for purchase at World Market.

Note: There would typically be Hors d’Ouvres followed by 7 courses, then finished with dessert. I have selected 5 courses to include in my menu, along with hors d’ouvres, dessert, and a couple of recipes for tea time. Play around, have fun, and watch some Downton Abbey! (And cross your fingers that I don’t break my China!)