Mrs. Beeton , the original domestic goddess popularized jelly desserts in her best selling book Mrs. Beetons Book of Household Management . Yes, she is the one to blame, but still, when in moderation and fortified with alcohol, jellied desserts are light and refreshing. Chartreuse is an after dinner liqueur which dates back to the 17th century, a creation by 3 monks who each had one part, but not the entire recipe. It is available in green and yellow. While the green provides a nice color contrast to the peaches, it has more of a vegetable or herbal flavour, the yellow more honey. It is one of the handful of liquors that continues to age and improve in the bottle.
Hi Pam, thank you again for the shout out.
A note that the white star logo is still under copyright of one of the cruise lines.
I like your time-table, but I have another suggestion. I volunteered to make the Canapés à L’Amiral, the fois gras and the peaches in chartreuse and plant to make them well in advance (perhaps even this weekend). With the exception of the peaches in chartreuse, I am confident that the other two will only get better with age, allowing the flavours to meld together. The peaches in chartreuse will require the time to set, but fret not, I will store it in an air tight container so it doesn’t get rubbery!
As information, the Titanic Historical Society http:/// offers a party kit which I am told contains invitations.
I am hoping to get photos of our event, and will blog about them.
Happy Bunny Weekend!
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