Valentine Special! Extra Rich Brandy Fudge - 1960's

Good old Marguerite Patten, she has a recipe for just about everything you can imagine.  And with Valentines Day looming over us like some heart shaped inevitable tsunami of soppyness and love, (read hatred and resentment for the single-and-proud types) the whole question about what to get your admired comes to mind.

Image taken from candyhero.com, go forth and drool as its an amazing website!

In my experience there is nothing better than a handmade token of love or gratitude, way above any bought chocolate.  So I give you a basic fudge recipe which is classed as 1960's as it comes from a book of that vintage, but its simply timeless.  Not only that but its also a damn bit cheaper.

If you just want to make Rich Vanilla Fudge you can replace the brandy with water.  Try a variation and add Apricot Brandy? What about Disaronno or even White Rum?  The possibilities are endless!

You will need:

1lb granulated sugar
1/2 pint cream
2oz butter
3 tablespoons brandy
half pint of milk
1 to 2 teaspoons of vanilla essence or 1 vanilla pod

1. Put all the ingredients, including the vanilla essence or cut the vanilla pod, into a strong saucepan, this is very important because of the strong cream content.  Here I would recommend a non-stick pan of high quality.

2. Stir until sugar is thoroughly dissolved.

3. Boil steadily, stirring quite frequently, until the mixture reaches the soft ball stage.  This is a nicer fudge if rather soft so do not let it exceed 238F (best use a thermometer).  Take out the pod, rince under water and store in a jar of sugar.

4. Beat until slightly cloudy, pour into a well oiled or buttered tin.

5. Allow to set and cut into squares.

Aristocrat Sparkling Punch - 1950's

So last night, I sat down to write up this recipe in to my steaming blog-pot of recipes and felt that engulfing feeling of numbness overcome me completely.  So tonight, with a bit more energy I bring you a 1950's dinner party favourite.
I have neglected cocktails on this blog because they're not edible, but when I started this blog I had themed parties in the back of my mind.  So here is a little party favourite to think about for the weekend, and yes I know it is only Tuesday but let us look ahead.

1 bottle of burgandy
4 ounces brandy
1 quart sparkling water
2 bottles of champagne
1 cup cube sugar

1. Dissolve sugar in a cup of sparking water and pour into punch bowl.
2. Add burgandy and brandy, stirring well.  Place a block of ice in the bowl and add champagne and the balance of sparkling water.
3. Garnish the top of iceblock with strawberries or raspberries, or other fruit in season and float thin slices of two oranges on top of punch.

Beef Bake with Beer - 1980's

If you're in Exeter next week on the 21st January, the local CAMRA is holding their Winter Ales festival at the Exeter City Football ground in St James Park.  In tribute to this occasion, here is another beer related meal that can be experimented with and played around with.

15g Margarine
450g minced beef
1 x 225g packet of frozen mixed vegetables
200ml beef stock
300ml real ale
100g mushrooms, chopped
salt
freshly ground black pepper

Topping:
2 tomatoes, skinned and sliced
salt
freshly ground black pepper
450g thinly sliced potatoes
50g margarine
300ml plain yoghurt
1/4 teaspoon of ground nutmeg
50g grated cheese

1. Melt the marge in a saucepan and saute the meat for 5 to 10 minutes until browned.
2. Add the mixed vegetables, stock, real ale, and mushrooms.  Add salt and pepper to taste and then simmer for 30 minutes.
3. Turn into an ovenproof dish and arrange the tomatoes on top.
4. Sprinkle with salt and pepper.
5. Fry the potatoes in the marge until softened and arrange over the tomatoes.  Combine the yoghurt and nutmeg and pour over the potatoes.
6. Sprinkle with cheese and bake in a preheated moderately hot oven (200C) for 25 to 30 minutes until top is browned.

Ratafia Cream (1851)

I need to explain a few things with this recipe.  First of Ratafia is a type of liqueur or cordial flavoured with lemon peel, herbs in various amounts (nutmeg, cinnamon,clove, mint, rosemary, anise, etc.).  Thanks Wikipedia.


It is a classic recipe that appeared even in a 1789 cookery book entitled Cookery and Pastry by Mrs MacIver that you can access on Google books.  I have embedded the book below so you can see what other fantastic recipes exist.  It even has a search function!  This little drink would make excellent party appetisers or even a pudding course, depending on how thickly it turns out.




But this seems to be the non-alcoholic version.  By 1851 it had morphed into a concoction using Brandy and Ratafia, but if you don't have Ratafia to hand, then a good malt whiskey should do nicely.
The recipe calls for heating the mixture over boiling water, so in a similiar way that you would make a chocolate sauce with a bowl in a large saucepan.

1.  Gradually stir two glasses of Brandy in to a quart of cream.  Heat over boiling water stirring constantly, until hot but not boiling.
2.  Then gradually stir into 4 or 5 well-beaten egg yolks.  Return to the top of double-boiler and stir over hot water until thickened but do not allow to boil.
3. Flavour the taste with Ratafia or Noyeau (generic word for liqueur).  Add the strained juice of a lemon or a Seville orange can be stirred in as well before reheating.

Serve in glasses after chilling.