Final Downton Dinner this Season

My friends and I gathered with much anticipation for the last episode of this exciting saga. We were both eager and sad knowing this would be the last until the release of season five.

From the previews we knew this would be an episode of revealing information and celebration. We chose to do it up right as best we could. Our meal was a smoked salmon quiche, with artichoke hearts, goat cheese and dill. We started off the evening with a blended white wine from Conundrum vineyards in Rutherford CA. We moved on to a Prosecco, a sparkling wine from Italy. Our dessert was fresh fruit marinated in port wine and sugar wrapped in a crepe. What a way to finish the season!

The recipes did not come from the Unofficial Downton Abbey Cookbook. The dessert was on the back of the crepe bag. Yes, they were store bought. Sometimes you just have to take a few shortcuts. The quiche is a combination of a recipe and my imagination.

This has been a lot of fun both planning and cooking around a central theme. To watch a show of this type and be able to discuss immediately the ins and outs of the progressions of the lives involved. We have enjoyed watching the fashions change both as the years pass and the social demands dictate. It has been somewhat of a refresher course on the history of the early 20th century.

Planning a meal is a wonderful way to have friends and family around, but to have a focus, something to be discussed at least part of the time, helps liven up the conversation. Whether your focus is a book or TV program or a cookbook based on a TV program, you are inspired to ponder new things and bring fresh discussion to the gathering -- not just the same old same old on what is happening around you. Think about this the next time you invite friends over.

Smoked Salmon Quiche with Goat Cheese and Dill

1 9-in. piecrust

3 eggs

1 cup half and half

1 can artichoke hearts, chopped

4 oz. smoked salmon, flaked

1/4 cup goat cheese crumbles

1 tablespoon fresh dill, divided

2 tablespoons fresh chopped green onion, divided

1/2 tsp salt

1/8 tsp fresh ground pepper

1/8 tsp Tabasco hot sauce

   

Bake piecrust in 400-degree oven for 10 minutes and allow to cool while preparing rest of quiche. Be sure to press edges to pan and prick with fork so crust will not draw in while baking. Use baking beads or other device to help hold crust shape. This pre-bake step will help insure a crisp crust bottom.

Combine eggs, half and half, salt, pepper and Tabasco sauce beat until eggs are completely blended. Sprinkle the flaked salmon in cooled crust, add artichoke hearts, crumble goat cheese, half of the fresh dill and chopped green onions.

Pour egg mixture over other ingredients and bake for 20 to 25 minutes until knife inserted in the middle comes out clean. Check during baking time and if the crust starts to get to brown protect with foil or other device. Remove from the oven and allow to cool on a rack 10 to 15 minutes. This is important so crust will not sweat and be soggy. Sprinkle with remaining dill and green onion. The quiche can be eaten at room temperature if desired, so it makes a great bake-ahead dish.

The recipe for the fruit crepe was on the back of the prepared crepe package. I used strawberries, raspberries and dewberries I happen to have in my freezer.  By the way, just for you information, strawberries will not continue to ripen after picked. If you buy some that are still white or green at the tops around the stem they will stay that way. Some fruits do continue to ripen you just have to know which ones.

I hope you have enjoyed sharing this little adventure with my friends and me and I will be back on my regular food adventure quest next time. I can be reached at PatsChat@livingston.net.