Downton Abbey Season Finale: Debutante Ball

The Lord and Ladies Grantham Photo credit:  Marie Claire

The Lord and Ladies Grantham and The Levinsons from America
Photo credit: ITV for MASTERPIECE


Tonight’s Downton Abbey finale will be 2 hours long and we can expect Shirley Maclaine and Paul Giamatti to make a lively appearance in London for Rose’s debutante ball.

Rose, whatever you do, don't trip! Photo credit:  ITV for MASTERPIECE

Rose, whatever you do, don’t trip!
Photo credit: ITV for MASTERPIECE

I’ve enjoyed blogging about this season and I will miss it. Perhaps I won’t stop as there are so many things to learn about the treasures of Highclere Castle where the series is filmed.

Those lush interiors!  The fabulous paintings!  The wallpaper!

For those of you who want to learn more about the ‘real Downton Abbey,’ the Countess of Carnavon has written two books about her predecessors at Highclere Castle.


And for those of you on the East Coast, the Winterthur Museum in Delaware will be hosting an exhibit, The Costumes of Downton, from March 1, 2014 to January 4, 2015.

Winterthur Museum, Garden and Library is the home of Henry du Pont and although I’ve never been I hear it is definitely worth the visit, especially in the spring and summer when the gardens are in full bloom.

'Costumes of Downton' showing at Wintertur Museum, Garden & Library in Delaware.

‘Costumes of Downton’ showing at Winterthur Museum, Garden & Library in Delaware.

Enjoy tonight’s airing and watch out for future spoilers on the internet as Season 5 has begun filming in the U.K. with new cast announcements and tidbits filtering into the U.S. media.

Later this week I’ll post a wrap-up of the season with links to all the Downton-inspired recipes in one place for you all.  Because I’m nice like that (smile!).  Just call me Mrs. Hughes.


Romance and Intrigue are in the Air at the Abbey

Photo credit:  ITV for MASTERPIECE

Lady Edith looking lovely. She really needs to catch a break.
Photo credit: ITV for MASTERPIECE


Can we talk about Lady Edith for a second?  Why can’t this girl catch a break?

As much as I disliked her in past seasons (because she always whined ‘Woe is me. No one likes me. Not even my own family.’) this season I feel she has had just about enough heartbreak.

And tell me, why do the Downton producers feel obliged to kill off a character every time a baby is born, i.e., Sybil, Matthew, possibly Michael Gregson.

Photo credit:  Carnival Films & Television

I don’t know if we are cut out to be single parents in the early 20th century.  Even with nannies, governesses, cooks and ladies maids.
Photo credit: Carnival Films & Television for MASTERPIECE

The Dowager Countess has figured out Edith’s secret and supports Aunt Rosamund’s plan to take her to Switzerland.  She seems supportive of her granddaughter, but how much is that is due to the desire to avoid scandal and save face?


Granny knows best?
Photo credit: ITV for MASTERPIECE

She tells Edith that trying to hide the baby in the village and have it brought up by one of the estate’s tenant farmers is like ‘having the Sword of Damocles’ at your head.

I had to look this up:  “The sword of Damocles comes from Greek myth and is frequently used to allude to an imminent and ever-present peril faced by those in positions of power, a peril in which the onset of is restrained only by a delicate trigger or chance.”

Whew.  Sounds like a fabulous plot-line of an Austen or Bronte novel. Or a “Die Hard” movie.

In the midst of the secret baby drama (in which Edith not only does NOT show nor has any signs of morning sickness or fatigue), there is the Church Bazaar to plan and execute. 


And there are many more love triangles and duets playing out:  Molesley and Baxter are flirting; Lady Mary has a posse of suitors, all handsome; Daisy, Alfred and Ivy finally wind up their puppy love; and even Isobel (Mrs. Crawley) has found an admirer in Lady Mary’s godfather, Lord Merton.


Of course Lady Rose and Jack Ross are doomed.  I’m glad he figured that out before he let that silly girl drag him through a torrent of heartbreak before she dumped him.  I absolutely believe as Mary does, that teenage Rose does not know what love is and is looking for the best way to shock and stick it to her mother.  Still, Jack takes the high road and admits he loves her and wants her to have a happy life.

The season 4 finale airs February 23, 9pm ET on your local public television station.  They are already announcing new cast members for season 5 (which is currently in production in the U.K.)

Here’s a fun link to a slideshow from The Daily Meal, “Throw A Dinner Party Like Downton” for your viewing pleasure in the meantime.

That new-fangled electric mixer should make her life easier.

Instead of you making dinner like Downton, let me make it for you! Ha!  No, you had better order in so you have time to polish your silver and iron your napkins. Or not.  Okay, pizza and sweatpants it is, then.



Lord Grantham Makes the Crossing to America, and Comes Back

"Got to catch a ship to see a guy about a thing in America." Photo credit:  ITV for MASTERPIECE

“Excuse me, I must catch a steamship to see a guy about a thing in America.”
Photo credit: ITV for MASTERPIECE

Good lordy, we are 4 days away from the Downton Abbey season 4 finale! I am two episodes behind in posting but not because I was burdened with the village church bazaar.

We had two snow days here on the east coast (and please don’t mock us, Minnesota friends and relatives) and John and I attended the 2014 WAMMIES (Washington Area Musicians’ Association awards) on Sunday for which he was nominated in two categories (congrats JP!) I caught up with Downton later on demand.

Let’s get to it.

lord grantham answers phone

Hello? Did you send me a telegram?
Photo credit: ITV for MASTERPIECE

Lord Grantham was called to America to help Cora’s brother out of some trouble involving a Senate committee investigation. He heads off and takes Thomas as his valet (because Bates needs to stay close to home for Anna)  and apparently, Lord Grantham NEEDS a valet because ‘Americans have separate outfits for everything.’ (Really, Lord Grantham?  That seems certainly British.)

They disappear for most of the episode.  I wish Julian Fellowes would have shown some of the first class travel on the ship because the 1920s were a heyday for luxury steam ships and ocean travel. Cunard-vintage-poster According to the On the Water exhibit of the Smithsonian Museum of American History, Europe competed to create showpiece ships that could lay claim to being more spacious, more luxurious, swifter, and safer than anything that had sailed before.  With immigrant steerage compartments converted to middle class travel cabins, transatlantic travel was more accessible to the newly up-and-coming wealthy Americans, and they were attracted to travel to Europe with all the excitements and conveniences on board.

Interior of grand salon in the Cunard steamship line.

Interior of grand salon in the Cunard steamship line.

Carson informs the staff that his Lordship and Thomas have booked passage on the S.S. Cameronia which was an actual steamliner in operation from 1920 to 1957.

The S.S. Cameronia Photo credit:

The S.S. Cameronia

The Cameronia was part of the Anchor Line Steamship Company which was eventually taken over by the esteemed Cunard line. Cunard-vintage-poster white-star-line-southampton-cherbourg-new-york In 1907 Cunard launched the first of their Express Liners, the Lusitania and the Mauretania, ships that become bywords for speed, luxury and elegance in transatlantic travel. The ships were “Grand Hotels” at sea, and had high tech amenities like electric lifts, telephones, and daily newspapers printed at sea (the news received by wireless). They also had extravagant restaurants and catering operations.


Actual menu from the Lusitania in 1908.

Here is a very good resource if you are interested in learning more about luxury steamship travel and the foods served: The New York Public Library’s project: Maury and the Menu:  A Brief History of the Cunard Steamship Company

For example, First Class passengers on the Mauretania could expect to dine on:

Little Neck Clams

Chicken Okra

Petit Filet de Boeuf ala Parisienne

Timbales a la Richelieu

Roast Quail on Toast a la Monglas

Neopolitan Ice Cream



More on historic restaurant menus at What’s On the Menu–transcription project by the New York Public Library.

Meanwhile, back at the Abbey, Mary was proving herself to Charles Blake by helping him to save the pigs and ruining her shoes in the process.


Good lord. My shoes! But at least the pigs are safe!
Photo credit: ITV for MASTERPIECE

And whatever Lord Grantham was having in the first class dining room on the S.S. Cameronia, nothing could have tasted better to Charles Blake than the scrambled eggs Lady Mary whipped up in the servants kitchen.

Photo credit:?

Photo credit:  ITV for MASTERPIECE

scrambled eggs

Photo credit: Style Canvas

Speaking of perfect scrambled eggs, nothing is harder to cook than something simple. Master these soft, pillowy curds of scrambled egg and butter and you will always have a breakfast  (or late dinner after the theatre) fit for the finest gourmet. One of my favorite bloggers writes brilliantly about Ouefs Bruilles (scrambled eggs) which we knew growing up as ‘hotel eggs’ or eggs scrambled  low and slow in a double boiler with cream or sometimes, cream cheese.

St. Valentine’s Day – Sparkling Wines That Will Delight You


Happy Valentine’s Day from Corks & Cake!
Photo credit: Rebecca Penovich

I’ve done some research for you, dear Corks & Cakers, just for you.

Yes, tasting sparkling wines from around the globe.  Some one has to do it, no?

Here we have 5 sparklers to recommend for Valentine’s Day (or any day) that will delight you without causing you pain and regret in your pocketbook. (Not that I ever regret Vieuve Clicquot, mind you.)

These wines from Germany, Spain, France, Washington, and California are delicious and not expensive.  They are not too sweet or sour (like some inexpensive wines are) and will easily match with your Valentine’s day treats, whether they be salty or sweet.

Sparkling Wines

Photo credit: Rebecca Penovich

NV Schloss Biebrich Sekt, Germany

A remarkably drinkable wine at a STEAL for $3.99-5.99 depending on your Trader Joe’s location. Bright and floral, modest apple aroma, warm pear flavors.
Great to drink by itself or to buy by the case and have a mimosa or bellini party for a crowd.  
I recently saw a brunch idea in a magazine where the hostess set out crystal pitchers of assorted fresh juices on a tray:  orange, blood orange, cranberry, peach, pomegranate and guests could mix their own custom mimosa.  Fun!
Vintage valentines

Vintage valentines are awesome.

Michelle Brut from Chateau St. Michelle


From the winery’s tasting notes: This sparkling has delicate flavors of apples and citrus and lively acidity. Try it with spicy fries, artichoke or cheese dips, calamari, salty snacks.
Yum!  Sparkling wine does go well with salty snacks and I like to pair a good bottle with humble and easy crunchies like popcorn, potato chips, salted peanuts, or (my fave combination), Fritos!  Try it.

Photo credit: Rebecca Penovich

Blason de Bourgogne Crémant de Bourgogne Cuvée Brut Reserve

$10.99, Trader Joe’s
Made in France from the same varietals used to make Champagne and produced in the champenoise methode. For the quality and the price, Crémant is hard to beat. Elegant and flavorful, pear, apple, bubbles easy to drink and light on the tongue.

Biutiful, Cava Brut Nature

Lively acidity and flavors of toast, apple, pear, and citrus.  Try it with goat cheese-stuffed dates or dates wrapped in bacon and broiled.
I love tulips more than roses for Valentine's Day. Photo credit: Rebecca Penovich

I love tulips more than roses for Valentine’s Day.
Photo credit: Rebecca Penovich

Domaine Carneros Brut Cuvée



The most expensive of the bunch, but priced well under French champagne, Domaine Carneros Brut Cuvée is an award-winning wine from California that can hold its own against the French. “Festive and vibrant with bright aromas of fresh cherry and lemon, raspberry, pear and crisp mineral. Drink now”.

91 Points, Wine Spectator: Domaine Carneros, 2006 Brut Vintage Cuvée – November 2009

Best U.S. Sparkling Wine – Food & Wine Magazine, October 2009

This is the wine I would savor as an apéritif with an elegant smoked trout or smoked salmon paté on a cracker.

Cheers and happy Valentine’s Day!

Happy  Valentine's Day! Photo credit:  Allison Beuker Photography

Red velvet cupcakes with buttercream frosting would be a perfect treat for your Valentine.
Photo credit: Allison Beuker Photography



Strawberry ‘Carpaccio’ with Ginger Creme Anglaise & Balsamic Syrup

Photo credit: Rebecca Penovich

Photo credit: Rebecca Penovich

This dessert looks so fancy yet it is very simple.  I loved the combination of ginger cream with the strawberries and the pop of balsamic syrup.  In fact, I loved the ginger cream so much I ate it with a spoon like crème brûlée.

You could even serve this at breakfast (with or without the balsamic syrup).  Simply provide the crème anglaise in a little pitcher and let your guests pour it over their sliced berries.


Photo credit: Rebecca Penovich


  • 8-10 fresh whole strawberries (to serve 2 guests)
  • drizzle of balsamic syrup (I used Isola Imports ‘Classic Cream with aceto balsamico Di Modena’)
  • 1 batch of crème anglaise (recipe follows) (you will have extra leftover, eat it with a spoon out of the fridge!)
You can buy this in grocery stores or you can make your own by reducing balsamic vinegar.  Be sure to use the highest quality balsamic vinegar from Italy that you can afford.  It makes a difference!

You can buy this syrup in grocery stores or you can make your own by reducing balsamic vinegar. Be sure to use the highest quality balsamic vinegar from Modena, Italy that you can afford.  It makes a difference!

I took the time to hull the strawberries very carefully in a ‘V’ pattern because I wanted the slices to look like hearts.
After hulling the tops, I sliced each strawberry in half lengthwise.  With my sharpest knife I sliced each half into thin slices and laid them flat on a serving plate as you would carpaccio.
Not all your slices will turn out perfectly.  But that’s okay!  I saved my ugly slices and hunks and put them in a bowl and drizzled them with the ginger cream as a cook’s treat.
In fact, you don’t need to be persnickety about slicing at all – I was going for a Valentine’s day effect for the picture.


This recipe is from Gourmet January 1998 via
  • a 4-inch piece peeled fresh gingerroot (or 1 teaspoon fresh ginger paste)
  • 1 cup half-and-half
  • 3 large egg yolks
  • 2 tablespoons sugar


  • Cut gingerroot into 4 pieces and smash with flat side of a knife.
  • In a small heavy saucepan bring half-and-half and gingerroot just to a simmer over moderately low heat, about 10 minutes (do not let boil). [NOTE: Or use 1 teaspoon of refrigerated ginger paste from a tube and add that to the half-and-half.)
  • While mixture is heating, in a bowl whisk together yolks and sugar until smooth.
  • (If you’ve used gingerroot pieces, fish them out and discard when half-and-half is warm and infused.  If you’ve used ginger paste you can leave that in as it will melt into sauce.)
  • Add hot half-and-half mixture to the egg yolks in a slow stream, whisking constantly, then transfer custard back to pan.
  • Cook custard over very low heat, stirring constantly with a wooden spoon about 5 minutes until it thickens slightly (do not let boil).
  • Pour custard through a fine sieve into a clean bowl and cool. (Crème anglaise may be made 3 days ahead and chilled, covered. Bring crème anglaise to room temperature before serving.)
Creme anglaise on plate

Photo credit: Rebecca Penovich

Spread 1-2 tablespoons of the ginger creme anglaise on a dessert plate (the amount will depend on the size of your plate.

Then carefully arrange the strawberry slices in a circular pattern until the entire plate is covered.

Drizzle the balsamic syrup lightly across the strawberries in a decorative pattern (a little syrup goes a long way.)

Enjoy with your Valentine!


Photo credit:  Rebecca Penovich

Photo credit: Rebecca Penovich


Here’s a quick video tutorial from Epicurious to show you how to make a créme anglaise without curdling the eggs.  It’s important to not overcook the cream and to temper the eggs before adding them back to the cream.  Once you have the hang of it, you are set to make all kinds of custard desserts.

Jazz at Downton Abbey: Mrs. Patmore Gets Jiggy With It

Photo credit:  ITV for MASTERPIECE

“Shall we dance?”
Photo credit: ITV for MASTERPIECE


Last week, Rose hired a jazz band for Lord Grantham’s surprise party, and unlike the house party where the kitchen staff were invited upstairs to hear the opera singer perform, this time they have to stay and listen at the bottom of the pantry stairs.

Nevertheless, one of my favorite lines of the night came from my favorite character, Mrs. Patmore.

Mrs. P:  “They sound good from down here.”

Carson: “If you like that sort of thing.”

Mrs. P: “It makes you want to jig about though, doesn’t it?”

Carson: (horrified) “Certainly not!”

Good on ya, Mrs. Patmore.  We are glad you didn't keel over. Photo credit?

“I might just loosen my corset and get down with this music!”
Photo credit: ITV for MASTERPIECE


Clueless as Lady Rose is (really, she had no clue that 6 more mouths to feed,  6 more bedrooms to have ready, and 6 more fireplaces to light in said bedrooms, would be an imposition for Mrs. Hughes and her housekeeping staff), she’s keeping the Abbey jumping with her modern ways and tastes! 


“Six American minstrels to feed and house in addition to Lord Grantham’s party guests? No problem, your Ladyship. I am Mrs. Hughes, after all.”
Photo credit: ITV for MASTERPIECE


Mrs. Patmore, Daisy, and Ivy would be able to keep up their part to feed the extra downstairs guests by making this Vegetable Barley Soup with Ham (using the leftover ham bone from a previous meal) and stretching it with homemade bread and butter.

Photo credit: Rebecca Penovich

Photo credit: Rebecca Penovich

Mrs. Patmore is very resourceful so we know she must also have some homemade apple sauce “put by.”

Add some farmstead cheddar from the village and maybe some treacle sponge cake leftover from the birthday festivities, and those American musicians would have eaten very well after their gig!

Vegetable Barley Soup with Ham


  • 3 Tbsp. olive oil
  • 1 cup chopped yellow onion
  • 1 cup sliced leeks (white parts only)
  • 1/2 cup chopped shallots
  • 1 1/2 T. chopped garlic
  • 1 smoked ham bone (about 1 pound, chop some leftover meat from the bone and reserve to add to the soup)
  • 6  cups chicken stock (I used homemade, watch the salt if your ham is salty)
  • 1 bay leaf
  • 1 14.5 ounce diced tomatoes in juice
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup frozen corn (defrost by letting it sit out on counter while you prepare soup)
  • 1/2 cup chopped ham from the bone
  • 1/3 cup uncooked pearl barley
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon black pepper
  • chopped parsley, for garnish


  • Warm the olive oil in a Dutch oven or stockpot. Add the onion, leeks, shallot, celery, carrots and cook over medium low heat, covered, stirring occasionally, for about 10 minutes until softened.
  • Add the garlic and cook for 3 minutes more, stirring frequently.  (Don’t let the garlic brown, turn down the heat if you must.)
  • Add the stock and the ham bone.
  • Add the bay leaf.
  • Bring the mixture to a boil, then lower the heat to a gentle simmer, and simmer for 1 hour.
  • Add the 14.5 can of diced tomatoes and their juices.
  • Cook over low heat for 10 minutes, then fish out the ham bone.
  • Stir in the pearl barley, and simmer gently for 10 minutes, stirring occasionally.
  • Add the 1/2 cup of chopped ham, the Worcestershire and black pepper.
  • Cook 10 minutes more and add the corn (defrosted if frozen.)
  • Taste to see if barley is soft, and add salt as needed.
  • Garnish with fresh chopped parsley.
Tune in to your local PBS station February 9, 2014, for Downton Abbey’s next episode! Only 3 more left in season 4!


A hearty winter soup to eat by the fire. Photo credit: Rebecca Penovich

A hearty winter soup to eat by the fire.
Photo credit: Rebecca Penovich

Poached Salmon with Shallot, Tarragon, Dill Sauce


Poached Salmon with Shallot, Tarragon, Dill Sauce

Poached salmon is lovely and light for lunch or dinner.
Photo credit: Rebecca Penovich

I was inspired to make salmon with a dill sauce in tribute to the Sochi Olympics 2014 kicking off on Friday.  As I researched online about traditional Russian foods and in a book I own called A Year of Russian Feasts by Catherine Cheremeteff Jones, I realized I know very little about Russian cuisine.

Not one salmon recipe in “A Year of Russian Feasts.”   No salmon in this well-researched article from the Vancouver Sun, “Russian Food, Beyond Pierogies and Cabbage Rolls.”

"Meat, Fowl and Brussels Sprouts Against the Window" by Pyotr Konchalovsky (1937)

“Meat, Fowl and Brussels Sprouts Against the Window” by Pyotr Konchalovsky (1937)

What I discovered were lots of recipes with walnuts (chicken with walnuts, salads with walnuts, walnut sauces, walnut cakes), dumplings, cheese blini, kasha, beets, cabbage, and a popular potato salad called Olivier which incorporates peas, carrots, and salted cucumbers with mayonnaise dressing.

There is much to explore and the cuisine is as vast and varied as the country itself. Mia Stainsby enlightens us in her article “Russian Food, Beyond Pierogies and Cabbage Rolls”:

“Russian food is closely connected to the food of neighbouring countries like Ukraine, the Baltic Republics, Georgia, Uzbekistan, Kazakhstan, Armenia and Azerbaijan; they were formerly part of the former Soviet Union.”

While the skiers, snowboarders, and figure skaters in Sochi will be tucking into shish kebab with lamb and vegetables, smoked fish and pickled vegetables, you can make this poached salmon with an easy side of pirozhki from the refrigerator case.

Photo credit: Rebecca Penovich

Photo credit: Rebecca Penovich

Poached Salmon with Shallot, Tarragon, & Dill Sauce


  • 4 salmon filets (about 6 oz each, 1-inch thick) (I leave the skin on to protect it from drying out while simmering)
  • 4 cups chicken stock (I used homemade but you could also use a white wine and water/stock combination)
  • 1 T. chopped shallot
  • Kosher salt and pepper, to taste

For the sauce:

  • 1/2 cup sour cream
  • 1 T. poaching liquid from the salmon
  • 1 T. chopped shallot
  • 2 teaspoons chopped fresh tarragon
  • 1 teaspoon chopped fresh dill
  • pinch of kosher salt


  • In a deep 10-inch skillet with straight sides, bring stock to a simmer.
  • Add the chopped shallot and simmer 2 minutes.
  • Season salmon filets on both sides with a pinch of salt and pepper.
  • Submerge 4 salmon filets, skin sides down, in one layer in the simmering liquid. Cover and poach at a bare simmer, about 8 minutes, or until just cooked through and light pink.
  • Transfer cooked salmon with a slotted spatula to a platter.
  • When salmon is cool enough to handle, peel off skin if desired.  Salmon may be cooked 1 day ahead and chilled, covered.
Photo credit:  Rebecca Penovich

Photo credit: Rebecca Penovich

To make the sauce:

  • Gently heat the sour cream in a small, heavy-bottomed sauce pan over very low heat. (You don’t want it to curdle.)
  • Add 1 T. of the poaching liquid and the chopped shallots
  • Warm the sour cream (don’t simmer it) and stir with wooden spoon for 3 minutes to let shallots release their juice.
  • Take off the heat and add tarragon, dill, and pinch of salt.
  • Taste and adjust seasonings to your taste. (If you like more dill, add it.  I like lots of tarragon flavor.)

Go team USA!

U.S. skier Joss Christensen gets in a practice run for Ski Slopestyle ahead of the Sochi 2014 Winter Olympics at the Extreme Park at Rosa Khutor Mountain. (Lars Baron / Getty Images / February 4, 2014)

U.S. skier Joss Christensen gets in a practice run for Ski Slopestyle ahead of the Sochi 2014 Winter Olympics at the Extreme Park at Rosa Khutor Mountain. (Lars Baron / Getty Images / February 4, 2014)

Happy Birthday, Lord Grantham: Downton Abbey Parties Down



Photo credit: ITV for MASTERPIECE

It’s Sunday, February 2, 2014 and tonight the Crawley family throws a surprise birthday party for Lord Grantham at Downton Abbey.

What you say?!  There’s ANOTHER big event going on tonight, Sunday, February 2, 2014 that involves a national obsession, a large crowd, major entertainment, a multitude of food, and a lot of  money?!

Hells bells, it must be Super Bowl XLVIII! Well, we all know that Lord Grantham is a cricket fan.

Crikey!  We love cricket!

Crikey! We love cricket!  Photo credit: ITV

Undoubtedly, Lord Grantham and his fellow aristocratic sports enthusiasts would tuck into some insanely good plebian comfort food after the game with their team mates.  How democratic!  All in the name of sportsmanship, old boy!

There might be:

  • Steak and ale pie:  served at the village pub or made by Mrs. Patmore and served under a tent on the estate grounds
  • Sausage rolls: the English version of pigs in blankets, made with fresh ground sausage and spices, wrapped in pastry, sometimes with apricot preserve and mustard smeared on the inside of the pastry
  • Fish and chips:  with the chips wrapped in a newspaper cone, hot and salty, and eaten with one’s fingers, oh my!
  • Scotch eggs:  soft-boiled eggs wrapped in minced meat or sausage, bread crumbs and deep-fried, served with spicy English mustard
  • Plenty of ale and stout, and since cricket is a summer sport, Pimm’s Cups by the gallons

Steak and Ale Pie

Steak and Ale pie--without pastry

Photo credit: Rebecca Penovich


Aye, that's the way! Photo credit: Rebecca Penovich

Aye, that’s the way!
Photo credit: Rebecca Penovich

Enjoy the game!

P.S.  Here’s a fun link to “Downton Abbey Super Proper Bowl” – a mashup of Downton vs. the Super Bowl: