Download Shakespearean Summer Recipes by A Williams PDF

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By A Williams

There's not anything higher than basking in the summertime sunlight or stress-free on an extended summers night with scrumptious foods and drinks, when being serenaded by way of the Bard. nutrients, drink and Shakespeare cross fortunately hand in hand, and there's no scarcity of references to mankinds favorite hobbies in his performs. A Midsummer Nights Dream evokes pictures of secluded enthusiasts picnics in forested glades, of dancing and merriment all through balmy nights, and feasts of candy and savoury cuisine healthy for a (fairy) King. So, in summertime, and with Shakespeares blessing, How lets beguile/The lazy time if no longer with a few pride?

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Sample text

35 Shakespearean Summer Recipes Merry Berry Summer Pudding 2 lb/1 kg blackcurrants, blackberries, redcurrants, raspberries, strawberries, washed 2 tbs water 6 oz/150 g caster sugar 8 slices of white bread, crusts removed single cream or vanilla ice cream to serve 1) Cook the fruit with the sugar and water in a large pan over a medium heat for about 4 minutes.

37 Honey & Nuts “good Mounsieur, bring me the honey-bag” (Bottom, 4,1, L 12) Shakespearean Summer Recipes Nymph’s Nutty Almond Soup 70 fl oz/2 litres fresh chicken stock 8 oz/500 g young green beans 3 oz/75 g slivered almonds, toasted and crushed ½ oz/10 g butter 2 egg yolks lemon juice salt freshly ground black pepper 1) Wash the beans and cut into ½ inch/1 cm lengths carefully removing all the strings.

6) To serve the pudding, turn out onto a dish, and pour the remaining juice over the top. Serve as a cake, cut into wedges, and accompanied by cream or ice cream. “Feed him with apricocks and dewberries, With purple grapes, green figs, and mulberries” (Titania, 3,1, Ll 144-145) 36 Shakespearean Summer Recipes Notes ................................................................................... .................................................................................. ...................................................................................

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