THE COOKBOOK:
Adolphus Hotel, Dallas * Fortnum & Mason, London * Four Seasons Olympic, Seattle * Ritz-Carlton, San Francisco * The Plaza, New York * Hotel Bel-Air, Los Angeles * Windsor Court, New Orleans
MUSIC CLIPS:
Siciliano, Bach
Berceuse, Faurι
Rondeau, Mozart
Greensleeves,Anon
Haru No Umi,Miyagi
Interlude, Debussy
SAMPLE RECIPE:
Lemon and Poppy Seed Bread
Pastry flour makes a more tender crumb. It is available in most natural foods stores. If you can?t find it, substitute all-purpose flour.
3/4 cup (6 oz/185 g) plus 2 tablespoons butter at room temperature
11/2 cups (12 oz/375 g) sugar
4 eggs
Pinch of salt
11/2 teaspoons baking powder
2 cups (8 oz/250 g) pastry flour
3/4 cup (6 fl oz/180 ml) milk
Grated zest of1/2 lemon (see page 209)
1 tablespoon fresh lemon juice
2 tablespoons poppy seeds
Preheat the oven to 375F (190C). Butter a 9-by-5 inch (23-by-13-cm) loaf pan.
In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time.
In a medium bowl, stir the salt, baking powder, and flour together until well blended. Alternately stir the flour mixture and milk by thirds into the butter mixture until well blended. Stir in the lemon zest and juice and the poppy seeds.
Pour the batter into the prepared loaf pan and bake in the preheated oven for 45 minutes, or until a knife inserted in the center comes out clean. If the bread browns before the center is done, cover it with aluminum foil and continue baking until done.
Makes one 9-by-5-inch (23-by-13-cm) loaf
From Afternoon Tea Serenade by Sharon O'Connor, page 103 |
$30.00 $19.96
Special Discount!
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