My Titanic 1st Class Dinner

Titanic's 1st Class Dinner Menu - The Project & The Dinner

The Inspiration: I have always been fascinated with the Titanic story: the unsinkable ship tragically lost on its maiden voyage across the Atlantic Ocean a hundred years ago on April 15th, 1912.

In 2008 I went to see a Titanic exhibit in Toronto with friends, and my interest was further captured by how the exhibit showed what life was like onboard the ship. How passengers dressed, entertained themselves, slept and, of course, ate.

In the exhibit’s gift shop we found the cookbook “Last Dinner on the Titanic”, which I bought, and which, after looking through it, agreed with my friends (Jake & Suzanne and their kids Jasmine & Ryan) who’d accompanied me to the exhibit that we needed to recreate our own Titanic dinner.

We planned the menu, set a date, and a couple of months later had our first Titanic dinner from the Second Class menu in the cookbook. We dressed up in period costume, Suzanne & Jasmine decorated their home and table beautifully while Jake, Ryan and I cooked. It was wonderful night and we couldn’t wait for the next one… and the next.

The Project: I knew for the 100th anniversary that I wanted to commemorate the event by recreating the entire First Class menu as it was served the night the Titanic hit the iceberg and sank. Using the book as a guide, I planned to recreate each dish and blog about the journey. The project culminated in hosting my own Titanic dinner featuring 11 courses of my favourite menu items. It was a daunting task, but I was up to the challenge and it became a labour of love for me.

The Menu: After making all the dishes offered on the First Class menu I decided on the following to serve my guests. (Some courses had more than one choice, such as the first, second, and Sweets courses. For each of these I chose my favourite.)

First Course ~ Hors d'Oeuvre
Canapes a l'Amiral
Oysters a la Russe

Second Course ~ Soups
Consomme Olga

Third Course ~ Fish
Poached Salmon With Mousseline Sauce

Fourth Course ~ 1st Entree
Vegetable Marrow Farci

Fifth Course ~ 2nd Entree
Lamb With Mint Sauce
Minted Green Pea Timbales
Potatoes Anna

Sixth Course ~ Punch
Punch Romaine

Seventh Course ~ Roast
Roast Squab & Wilted Cress

Eighth Course ~ Salad
Asparagus Salad with Champagne Saffron Vinaigrette

Ninth Course ~ Cold Dish
Pate de Foie Gras

Tenth Course ~ Sweets
Chocolate Painted Eclairs with French Vanilla Cream

Eleventh Course ~ Dessert
Assorted Fresh Fruits and Cheeses

After Dinner
Coffee, Cigars, Port

The Plan: The key to pulling off an 11-course dinner is planning, organization and help.

As I recreated each dish, I would make notes on how I would prepare the dish for the dinner. Notes such as what could be done ahead of time, timing on finishing the dish, plating and garnishes, etc. The result was a chart containing all the dishes with blocks of time starting two days before the dinner. In between were the tasks for preparing and plating each dish. As tasks were completed, they were crossed off so we could tell our progress with one glance. I was teased a little about the chart and I understand it may seem a little over the top, but for me it was the only way to make sure everything was completed.

Organization is also important. I had lists for ingredients, linens, dishes, stemware and cutlery. For a dinner 100 years in the making, I didn’t want to miss a thing.

There is NO way I could have pulled this dinner together without help — it would have been impossible. I had the best ‘sous chef’, Peter Minakis of www.kalofagas.ca. He helped with the shopping, cooking, serving — and most importantly — keeping me calm and laughing. I also had help from my dear friend, Rossy Earle, who came early to help with the finishing touches and some expert plating.

The Scene: I decided early on that I wanted the dinner to be all about the food. So instead of trying to recreate the 1912 era in my dining room, I went with modern elegance. Crisp linens, white dishes, sparkling glassware, silver candle holders and red roses.

Each place setting had a silver charger topped with a white embroidered napkin and a boarding pass. The boarding pass was a replica of the one issued to Titanic passengers. On the back of the boarding pass was the menu. I wanted my guests to have these as a reminder of the evening.


I chose guests who were fun, lively food enthusiasts, had adventurous palates, and most importantly were my friends. They brought magic to the evening and it was a pleasure to have them. I asked my guests not dress formally or in period costumes, but to dress nicely, befitting an 11-course dinner. I wanted them to be comfortable. There was joking talk of stretchy pants and formal muumuus, but everyone dressed to impress.

During the dinner we set the mood with candlelight and period music compiled by Ryan for the evening.

The Wine: My guests provided the wine for the dinner. I gave them the types of wines recommended in the book for each course, and they did a fantastic job of choosing impressive wines for each dish. We finished the evening with a special bottle of Port that my father had given me years ago and I saved for this dinner.



The Evening: We started the evening with some Prosecco and the first course: Hors d'Oeuvres. This consisted of two dishes, the first being Oysters a la Russe, served on a bed of ice capped with a piece of an actual iceberg, provided by my friend Andrew. How cool is that?! The oysters were served with lemon and a spicy relish.


The second Hors d'Oeuvre was Canapes a l'Amiral: crostini topped with an amazing shrimp butter, poached shrimp, fish roe and parsley. These were one-bite wonders that belong on any elegant menu.


The second course was a perfectly clear Consommé Olga made with veal and beef broth. The hot consommé was poured over thin slices of raw scallops and julienned cucumber and carrots. The heat of the consommé perfectly cooked the scallops and vegetables.


The third course was a room temperature poached salmon topped with a Mousseline sauce that is similar to Hollandaise, but includes a little whipped cream and chopped dill. The salmon was poached for about four minutes so it was still a little rare in the middle. A simple garnish of sliced cucumber added a subtle flavour and texture to this delicate dish.


For the fourth course we had Vegetable Marrow Farci. Vegetable Marrow is in the zucchini family and its taste is a cross between a cucumber and zucchini. Each vegetable marrow is halved, hollowed out and filled with a delicious mix of mushrooms, rice and herbs. I topped them with panko and grated Parmesan cheese.


The fifth course was Roasted Lamb with Mint Sauce served with Minted Pea Timbales and Potatoes Anna. The lamb was roasted to medium on the bone with a marinade of rosemary, garlic and mustard. All the meat was carved off the lamb bone but one guest wanted the little bits clinging to it. Now that is an adventurous eater! Made me proud. The Minted Pea Timbales brought out a nice sweetness in the lamb. The Potatoes Anna had a crispy top layer with soft center layers scented with thyme.


Next was the sixth course, a refreshing yet boozy palate cleanser called Punch Romaine, which combined Prosecco, white wine, lemon juice, orange juice, simple syrup and crushed ice. It has the consistency of a slushie and I just adore this drink. Garnished with slivered orange rind, I served it with a little shot glass of white rum on the side. I wanted my guests to have the option to add as much or as little rum as they wanted.


The seventh course was the main dish: the roast. For this course I served Roasted Squab with Wilted Cress. I roasted the squab to medium (much like you would roast a duck), halved each bird and removed the backbone. I served it on a bed of bitter wilted cress that was cooked with walnut oil, lemon and garlic. The sauce was a combination of Madeira, red wine and chicken stock. It was light and sweet and complimented both the squab and the wilted cress. Squab can be finicky to eat with a knife and fork so I encouraged my guests to eat with their fingers and provided little bowls of warm water with a slice of lemon to help them clean up afterwards.


The eighth course was the salad course, which was always served after the roast: Asparagus Salad with Champagne Saffron Vinaigrette. The asparagus was cooked until tender and cooled. I love the sharpness and colour of this vinaigrette. It comes alive on the plate and in your mouth. It is one of my favourite dressings to make.


The ninth course was the Pâté de Foie Gras en Croûte. This dish did not have a recipe in the book, so I researched and experimented and came up with my own. It has an amazingly delicate pastry surrounding a mix of veal, pork, spices, dried cherries, almonds, herbs and foie gras. I prefer this dish at room temperature rather than cold, so I baked the pâté in the afternoon and let it sit until serving. It was a favourite among the guests and is so darn beautiful to look at, too.


The tenth course was the Sweets course and from the three options on the menu the Chocolate Painted Éclairs with French Vanilla Cream were by far the best. Perfect, golden choux pastry topped with dark chocolate and filled with a French Vanilla cream — what’s not to love? I dusted these darlings with some powdered sugar and watched them be devoured by my guests. Even after 10 courses, they wanted seconds of these éclairs. Good thing I had made plenty.


The eleventh course was a cheese board with fruit. I chose cheeses that they served on the Titanic: Edam, Camembert, Roquefort, Gorgonzola and Cheddar. The fruit was simple: grapes, blueberries, strawberries, mandarin oranges and sliced pears. Each fruit specifically complemented one of the cheeses, but my guests enjoyed mixing and matching the flavours.


The Ending: We ended the evening around my living room coffee table, sipping Port, enjoying chocolate cigars, Turkish coffee and each other’s company. When asked how I felt now that the dinner was over, I got a little emotional and said that I was happy. The project’s journey led me to this one magical night filled with good food, fine wine, laughs, sighs and great friends. It was the perfect ending.

Thank you Peter, Rossy, Sherry, Neeraj, Bev & Renee for the beautiful photos used in this post. For more photos of the evening, enjoy this slide show.

Pate de Foie Gras en Croute

Pate de Foie Gras en Croute
Recipe by Dragon

The 9th course on Titanic's 1st class menu was called the "Cold" course and consisted of Pate de Foie Gras. The book did not provide a recipe for this course but it described the pate being served 'en croute' meaning covered with pastry. I spent the most time on this dish; researching, developing, asking questions and preparing. I made 5 different versions of a pate de foie gras en croute before creating this recipe. I adore this dish....the flavours, the textures and a killer pastry all work together to make magic. Enjoy!

Serves 8

Ingredients:

Dough:
2 2/3 cups flour
1/2 teaspoon salt
2/3 cups cold butter, cubed
2 egg yolks
1/4 cup sour cream
1/4 cup cold water

Pate Filling:
300 gr veal, ground
300 gr pork, ground
1/4 teaspoon cloves, ground
1/4 teaspoon nutmeg
1/2 teaspoon black pepper
2 teaspoons salt
1/4 teaspoon ginger
1/2 teaspoon paprika
2 cloves of garlic, minced
2 shallots, minced
1/2 tablespoon thyme leaves
1/2 tablespoon parsley, finely chopped
2 tablespoons madeira
1 large egg
1/3 cup dried cherries
1/4 cup slivered almonds
150 gr foie gras cut into 4 pieces

Egg Wash: 1 egg, beaten with a little water

Directions:
1. Dough: Whisk flour and salt together. Cut in butter until you develop fine crumbs. Whisk together egg yolks, sour cream and water together in a bowl. Drizzle over flour mixing with folk and pressing with your hands until it forms a dough (don't over mix). Divide dough in half, press each into a rectangle shape. Wrap each one in cling wrap. Chill for an hour.

2. Combine all pate filling ingredients and mix well.

3. Preheat oven to 325F. Roll out half the dough to a 1/4 inch thickness. Trim into a rectangle 13 x 8 inches (keep the trimmings to use for decorating the top of the pastry). Spread half the filling on the bottom and mould into a mound. Add the foie in a line to the center of the mound. Top with remain filling to cover the foie. Brush the edges with the egg wash.

4. Roll out the other dough and cut into a rectangle that is 16 x 11 inches. Cover the filling with this dough. Tuck the dough snugly around the filling. Trim and seal the edges with the tynes of a fork.

5. Decorate the top of the pastry with dough trimmings and cut 2 small holes on the top to allow for ventilation (hold open with foil). Brush the top of the pastry with the remaining egg wash.

6. Bake until internal temperature is 160F (about an hour). Cover with foil if the dough is browning too much.

7. Let cool to room temperature before serving. This allows the filling to set.

Peaches in Chartreuse Jelly

Peaches in Chartreuse Jelly
Recipe by Dana McCauley

Makes 6 servings

Peaches in Chartreuse Jelly was the 3rd option for the Sweets course on Titanic's 1st class menu. Confession time...I did not like this. I disliked almost everything from the colour to the texture to the taste of this sweet dish. What I did like were the peaches poached in the syrup with the lemon, cinnamon and clove. I would have preferred to just eat the peaches with some ice cream on the side. I think it's the Chartreuse that turned me off. It's a sharp and medicinal tasting liqueur that I would have replace with a peach or other fruit liqueur. But, if you have a taste for Chartreuse, then you'll enjoy this dish. :)

Makes 6 servings

Ingredients:
3 large cling stone peaches
4 cups water
2 cups granulated sugar
1/4 cup lemon juice
1 cinnamon stick
3 whole cloves
Fresh lemon balm leaves or edible flowers

Chartreuse Jelly:
5 teaspoons powdered flavourless gelatin
2 cups water
1/3 cup granulated sugar
1 cup Chartreuse

Directions:
1.Chartreuse Jelly: Dissolve the gelatin in 1 cup of water.In a small pot, bring the remaining cup to a boil. Add the sugar and stir until it is entirely dissolved. Remove from heat and allow to cool for about 20 minutes. Add the Chartreuse and the gelatin and stir to combine. Pour into a 9 x 13 inch glass baking dish lined with waxed paper; refrigerate until completely set.

2. Meanwhile, immerse the peaches in a large pot of boiling water for about 30 seconds; then transfer them to ice water. Slip off the skins; halve and gently remove the stones.

3. In a large pot, combine the water and sugar; cook over medium heat stirring gently until sugar is dissolved. Bring to a boil and cook for one minute or until syrup is clear. Add lemon juice, cinnamon stick and cloves.

4. Add the prepared peaches making sure they are entirely immersed; cut a piece of parchment slightly smaller than the pot and place over the top of the peaches to make sure the remain submerged.

5.Bring the syrup to a boil and reduce the heat to medium-low and poach the peaches gently for 6 minutes or until soft (they should be easy to cut into with a spoon). Allow the peaches to cool in the syrup. This may be stored for 24 hours in the refrigerator.

6.To serve, turn out the jelly onto a cutting board and cut half into even little squares; the remaining half should be cut into decorative shapes using a cookie cutter. Plate the cut squares onto the centre of a flat plate, arranging the jelly shapes around the edges. Slice peaches from one end to almost the other, and fan it out onto a bed of jelly. Garnish with edible flowers or lemon balm leaves.

Waldorf Pudding

Waldorf PuddingRecipe by Dana McCauley
Waldorf Pudding was the 2nd option for the Sweets course on Titanic's 1st class menu. The original recipe for this dish is lost in Edwardian times, so McCauley invented this one with the classic ingredients in the famous Waldorf salad; walnuts, raisins and apples. This is an eggy custard whose mild taste is elevated with the addition of the crystallized ginger. The little bit of ginger really brings out the brightness of the apples. Enjoy!

Makes 6 to 8 servings

Ingredients:
2 large tart apples, peeled
1/2 cup sultana (golden raisins)
2 tbsp. lemon juice
1 tbsp. finely chopped crystallized ginger
1 tbsp. butter
1/3 cup granulated sugar
2 cups milk
4 egg yolks, beaten
Pinch finely ground nutneg
1 tsp. pure vanilla extract
1/4 cup toasted walnuts, halved

Directions:
1. Thinly slice apples. Stir in raisins, lemon juice, and ginger. In skillet, melt butter over high heat; add apple mixture and cook for 1 minute. Stir in 2 Tbsp. of the sugar. Cook stirring often, for 3 to 4 minutes or until the apples are lightly caramelized. Scrape apple mixture and syrup into 10-inch round glass baking dish. Reserve.

2. Meanwhile, in a saucepan set over medium heat, heat milk just until bubbles form around edges. Whisking constantly, add some of the milk to eggs; whisk until well incorporated; add the remaining milk, nutmeg, vanilla and remaining sugar, and mix well. Pour over apple mixture.

3. Set baking dish inside large roasting pan; pour enough boiling water in roasting pan to come halfway up sides of baking dish. Place in 325 F oven for 45 to 50 minutes or until custard is set but still jiggly. Carefully remove baking dish to cooling rack; sprinkle with walnuts. Cool to room temperature before serving.

Chocolate Painted Eclairs With French Vanilla Cream

Chocolate Painted Eclairs With French Vanilla Cream
Recipe by Dana McCauley

There were 3 options for the Sweets course on Titanic's 1st class menu. These Eclairs were my favourite to make and to eat out of the 3 choices. Choux pastry takes some time and patience but the results are so worth it. The French Vanilla Cream is luscious and heavenly. You will love them. Enjoy!

Makes 20-25 small éclairs

Ingredients:
Pastry Cream:
6 egg yolks
1/2 cup granulated sugar
5 tablespoons all-purpose flour
2 cups milk
1 vanilla bean, halved lengthwise
1 tablespoon butter
1/2 cup whipping cream

Choux Pastry:
1 cup water
1/2 cup butter
Pinch of salt
1 1/4 cups all-purpose flour
5 eggs, room temperature
1 tablespoon water
3 oz. bitter sweet chocolate
Icing sugar or edible fold flakes

Directions:
1. In bowl, whisk together egg yolks and ¼ cup of the sugar for 2 minutes or until pale yellow. Adding flour in 3 additions, stir until well mixed.

2. In saucepan, heat milk, remaining sugar, and vanilla bean over medium heat, stirring often, for 8 to 10 minutes or until sugar is dissolved and small bubbles are beginning to form around edges of pot. Stirring constantly, pour about one-third of the milk mixture into egg mixture and stir until thoroughly combined.

3. Pour egg mixture into remaining milk and cook, stirring for 3 to 4 minutes or until mixture begins to bubble. Continue to cook, stirring, for 2 to 3 minutes or until mixture begins to mound and hold its shape; remove from heat. Stir in butter and remove vanilla bean. Transfer to bowl, cover with plastic wrap touching surface of custard, and cool to room temperature.

4. Beat whipping cream until stiff; add a large dollop of cream to cooled pastry cream and fold in; add remaining whipped cream and fold in until almost combined.
Transfer to pastry bag fitted with ½-inch star tube. Place in refrigerator until completely chilled.

5. Choux Pastry: Meanwhile, in heavy-bottomed saucepan set over high heat, bring water, butter, and salt just to boil. Remove from heat and add flour all at once, stirring vigorously with wooden spoon until mixture comes away from sides of pan, making a smooth ball.

6. Reduce heat to medium-low and cook flour mixture, stirring constantly, for 2 minutes or until coating begins to form on bottom of pan. Turn into large bowl; stir for 30 seconds.

7. Make well in middle of dough and, using electric mixer, beat in 4 of the eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny and holds its shape when lifted.

8. Place dough into piping bag fitted with 3/4-inch wide tip. On parchment-lined baking sheets, pipe fingers of dough about 4 inches long and 1 wide. In bowl beat together remaining egg and 1 tbsp water; brush each bun lightly, being careful not to drip down sides.

9. Bake in 425F oven for 12 minutes; reduce heat to 375F and bake for 5 minutes longer or until golden brown. With sharp knife, pierce side of each éclair twice. Turn oven off and let éclairs stand for 5 minutes, then remove and cool on rack.

10. Melt chocolate over barely simmering water. Brush top of each cooled éclair with enough chocolate to coat well. Cool in refrigerator for 5 minutes to harden chocolate. Halve éclairs lengthwise. Pull out any sticky dough in center; discard (I didn't need to do this step as my choux was dried and had natural holes in it). Pipe pastry cream into bottom of each éclair. Replace chocolate-covered tops. Dust with icing sugar or edible gold flakes just before serving.

Asparagus Salad with Champagne-Saffron Vinaigrette

Asparagus Salad with Champagne-Saffron Vinaigrette
Recipe by Dana McCauley

On Titanic's 1st class menu the salad course was served after the roast, not as a side dish. It would have been presented on elongated dishes and served with special asparagus tongs. Very posh, no? I adore this vinaigrette and have made it many times, not just with this asparagus dish but, as a dressing for all sorts of salads. It is one of my favourite recipes from the book. Enjoy!

Serves: 6

Ingredients:
1 1/2 lbs asparagus
1/4 teaspoon saffron threads
1 1/2 tablespoons champagne vinegar
1/2 teaspoon Dijon mustard
Pinch of granulated sugar
3 tablespoons extra virgin olive oil
Salt and Pepper to taste
1/2 sweet red or yellow pepper, finely diced

Directions:
1. Holding asparagus halfway up stalk, snap off woody ends at the natural breaking point and discard.

2. In a wide, deep skillet or large pot of boiling salted water, cook asparagus for 3 to 5 minutes or until they are tender but not limp.

3. Drain the asparagus and run under cold water until completely cooled; drain well.

4. Meanwhile, in a large bowl, stir saffron into 1 teaspoon of boiling water; let stand for 2 minutes or until the threads have softened.

5. Stir in champagne vinegar, mustard and sugar. Whisking, drizzle in olive oil.

6. Season with salt and pepper to taste. Add asparagus and diced pepper; toss to coat. Serve in individual dishes.

Roasted Squab on Wilted Cress

Roasted Squab on Wilted Cress
Recipe by Dana McCauley

Culinary historian Jean-Paul Aron said "in the polyphony of gourmet, [the roast] is the chorale: one can imagine it being played on the organ." The boy liked his roasts. ;) The roast was the main event on Titanic's 1st class menu. It the one course that the authors of the book recommend you don't skip and I don't intend to.

Squab isn't easy to find so you can always substitute any small bird such as partridge or Cornish game hens. I'm lucky to have a fantastic butcher who sourced local squab for me. Now, squab is a little bird and eating them, in polite company, is going to be tricky. I will encourage my guests to leave politeness aside for this course and dig in with their hands to be able to enjoy all of it. What's a dinner party if we can't get our hands a little dirty, eh? I'll provide bowls of warm lemon water so guests can clean their hands after they've enjoyed their squab. Enjoy!

Serves: 6

Ingredients
6 squab (or partridge 1lb each)
1 tablespoon olive or vegetable oil
3 cloves garlic, minced
1 tablespoon chopped fresh marjoram
1/2 teaspoon each salt and pepper
6 slices side bacon
3/4 cup each Madeira, red wine and chicken stock

Wilted Watercress:
3 tablespoons walnut oil
2 cloves garlic, minced
20 cups rinsed watercress
1 1/2 teaspoon lemon juice
1/2 teaspoon each salt and pepper

Directions:

1. Rinse and pat dry squab, inside and out.

2. In bowl, mix together oil, garlic, marjoram, salt and pepper. Rub over squab, inside and out. Truss and secure bacon slice over each squab breast. Place in roasting pan and cook in 450°F oven for 15-20 minutes or until juices run pink. Remove and discard bacon and broil for 2-3 minutes or until well browned.


3. Remove from pan; tent with foil and let rest for 10 minutes. Place roasting pan over high heat. Stir in Madeira, red wine and chicken stock. Bring to boil, stirring to scrape up any brown bits; cook for 7-8 minutes or until reduced to about 1/2 cup. Strain and keep warm.

4. Watercress: In large pot heat 2 tbsp of the walnut oil over medium heat. Add garlic and cook, stirring for 2 minutes; increase heat to high and add damp watercress. Cook, stirring for 1 minute or until wilted. Toss with lemon juice, salt, pepper and remaining walnut oil.
to serve

5. Make a nest of watercress on heated platter; halve each squab, removing backbone and arrange over top; serve with sauce on the side.

Punch Romaine

Punch Romaine
Recipe by Dana McCauley

Punch Romaine was served after the 2nd entree as a palette cleanser on Titanic's 1st class dinner menu. Escoffier popularized this form of alcoholic ice which is similar to sorbet but has the consistency of a slushie. I really enjoyed this refreshing punch and will enjoy it even more come the summer when the weather is hot. ;) I'll warn you, it is a little boozy so for my dinner I will serve the white rum in little shot glasses on the side. This way people can add as little or as much rum as they desire. Enjoy!

Makes 8 servings

Ingredients:
6 cups ice (crushed)
2 cups sparkling wine (champagne)
1 cup white wine
1/3 cup fresh orange juice
2 tbsps lemon juice
2 tbsps white rum (optional)
orange peel (slivered optional)

Simple Syrup:
1 cup sugar
1/2 cup water

Directions:

1. Simple Syrup: In a large saucepan, combine the sugar and water. Cook over medium heat, stirring gently until sugar is dissolved. Bring to a boil and cook 1 minute or until syrup is clear. Remove from the heat and cool.

2. Makes 1 cup of syrup can be stored in a sterilized container in the refrigerator for up to one month.

3. In a blender combine the crushed ice, 1 cup simple syrup, champagne, white wine, orange juice, and lemon juice. Blend until mixture is well combined.

4. Spoon the mixture into individual dessert cups. Drizzle with rum, if desired, and garnish with a sliver of orange peel. serve immediately.

Calvados Glazed Roast Duckling with Apple Sauce

Calvados Glazed Roast Duckling with Apple Sauce
Recipe by Dana McCauley

This dish is the final second entree option on Titanic's 1st class dinner menu. I love duck but I've never prepared a whole duck on my own so I was excited to try this recipe. The secret to this delicious duck is the glaze of Calvados, broth and brown sugar. Amazing, truly. Follow the directions completely and the skin will come out crispy and the duck juicy (I cooked it to medium). The apple sauce is a mix of sweet & savoury and the perfect balanced side to this duck. Enjoy!

Makes 2 servings (but can be doubled or tripled easily)

Ingredients:
1 duckling (about 4 pounds)
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 shallots, peeled & halved
1 small tart apple cored & quartered
1/2 cup chicken broth
1/2 cup calvados or apple cider
1/2 cup brown sugar

Apple Sauce:
1 tablespoon vegetable oil
2 small shallots, peeled, ends removed, finely chopped
1 teaspoon sugar
1 teaspoon cider vinegar
2 tart apples, peeled, cored & chopped

Directions:
1. Remove giblets and neck from duck, rinse and pat dry inside and out.

2. Trim excess fat from both ends of cavity. In small bowl, stir together thyme, salt and pepper, rub all over duck, inside and out. Place shallots and apple inside cavity. Using poultry pins or basting needle, truss cavity closed. Twist wing tips behind back.

3. Place duck, breast side up on rack in large roasting pan. Roast in 425°F oven for 20 minutes. Shield breast meat with foil, reduce heat to 350°F and bake for 1 hour or until instant-read meat thermometer registers 180°F when inserted into leg. Place on heated platter.

4. Set roasting pan on stove over medium-high heat; skim off fat. Stir in chicken stock and Calvados. Bring to boil, stirring to scape up any brown bits. Boil for 5 minutes or until reduced to ½ cup. Stir in sugar and continue to cook for 3-5 minutes or until slightly syrupy. Pour into heatproof bowl.

5. Return duck to roasting pan; remove foil and brush with half the glaze. Bake in 350°F oven for 5 minutes and brush with remaining glaze. Roast for 20 minutes longer. Increase heat to 475°F and cook for 5 minutes or until skin is well browned and crisp. Remove to heated platter, tent with foil and let rest for 20 minutes.

6. Apple Sauce: While duck is resting, prepare the applesauce. In a heavy-bottomed saucepan, heat the vegetable oil over medium heat. Add the shallots and saute 5 minutes or until they are softened.

7. Sprinkle the sugar over the shallots and continue sauteing them, stirring often, for 5 minutes or until shallots are well browned and very soft.

8. Stir in the cider vinegar and apples. Reduce heat slightly. Cover and cook 7-8 minutes or until apples are tender. Mash mixture until smooth and serve with duck.

Lamb with Mint Sauce

Lamb with Mint Sauce
Recipe by Dana McCauley

Lamb is Spring to me, so what better way to welcome it than with this amazing dish. Lamb has always been a part of my heritage and I remember many wonderful family meals with a whole lamb roasted over hot coals. Sigh...nostalgia. This dish is another second entree option on Titanic's 1st class dinner menu. The marinade is simple, yet classic; garlic, rosemary and mustard. I marinated my lamb just over 24 hours and it was perfect. As with the Roast Sirloin of Beef Forestiere, I had a little trouble with the consistency of the sauce but the flavours were delicious. Next time I make this dish, I'll add a pat of butter to the sauce at the end to give it more sheen and added thickness. This lamb will be featured on my dinner party's final menu. Enjoy!

Makes 6 servings

Ingredients:
1 leg of lamb (3 1/2 to 4 lbs.)
2 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons chopped fresh rosemary
1 teaspoon Dijon mustard
2 teaspoons freshly ground pepper
1/4 cup white wine
1/2 teaspoon salt

Mint Sauce:
2 shallots
1/4 cup white wine
1 cup chicken stock
2 teaspoons cider vinegar
1 teaspoon granulated sugar
1/4 cup fresh mint
Fresh mint sprigs.

Directions:
1. Trim lamb of gristle and excess fat.

2. Stir together garlic, 2 tablespoons of the oil, rosemary, mustard and pepper; rub surface of meat. Marinate at room temperature for 1 hour or in refrigerator for up to 48 hours.

3. In large heavy skillet, heat remaining oil over high heat; add leg and sear, turning often, for about 5 minute or until well browned on every side. Place leg in roasting pan. Pour wine and salt into skillet and bring to boil, stirring to scrape up any brown bits; pour over meat.

4. Cook lamb in 450F oven for 15 minutes; reduce heat to 350F and continue to roast for 25 minutes for a rare roast (125F on instant-read meat thermometer) or for 35 minutes for medium-rare (140F on instant-read meat thermometer). Remove roast from pan and tent with foil; let rest for 15 minutes.

5. Mint Sauce: Meanwhile, place roasting pan over medium heat. Stir in shallot and cook, stirring often, for 5 minutes or until softened.
Stir in wine; bring to boil and cook, stirring, for 1 minute or until reduced to a glaze.

6. Stir in stock, vinegar, and sugar. Continue to boil rapidly for 2 minutes or until sauce is slightly thickened; pour through fine-meshed sieve. Stir in mint.

7. Serve mint sauce alongside roast. Garnish with fresh mint sprigs.

Roast Sirloin of Beef Forestiere

Roast Sirloin of Beef Forestiere
Recipe by Dana McCauley

Beef, mushrooms and wine sauce is a timeless combination that was enjoyed even a 100 years ago as a second entree option on Titanic's 1st class dinner menu. This dish came together fairly quickly and easily. I enjoyed the sauce's flavour but I had trouble with the consistency. It never quite thickened and I hesitated altering the recipe so I served it more as an 'au jus' with mushrooms rather than a sauce. I also choose to caramelize the pearl onions to give them more flavour. Enjoy!

Makes 6 servings

Ingredients:
1/3 cup red wine
2 tablespoons vegetable oil
1 tablespoon chopped fresh thyme (or 2 teaspoon dried)
1 small onion, chopped
1 clove garlic, minced
1 2-inch thick sirloin steaks
1/2 teaspoon salt
1/2 teaspoon pepper
12 pearl onions, blanched

Sauce:
2 oz side bacon
2 1/2 cups sliced wild mushrooms
1/2 cup red wine
2 springs fresh thyme
1 bay leaf
1 1/2 cups beef stock or chicken stock
1 tablespoon butter
1/4 teaspoon each salt & pepper

Directions:
1. In a baking dish, combine wine, vegetable oil, thyme, onion and garlic. Add steak, turning to coat well; cover and marinate for at least 30 minutes or for up to 24 hours in the refrigerator (bring to room temperature 30 minutes before cooking).

2. Remove steak from dish. Season with salt and pepper and place in roasting pan. Roast in 425F oven for 20 minutes; reduce temperature to 375F and continue to roast for 15 minutes for medium wellness. When cooked, remove sirloin and cover with foil, for 10 minutes.

3. Sauce Forestiere: Meanwhile, in a small skillet, cook bacon over high heat for 5 minutes; remove from pan. Drain off all but 2 tablespoon fat; stir in mushrooms and cook, stirring gently, for 3 to 5 minutes. Remove from pan and add to the bacon.

4. Stir in wine, thyme and bay leaf. Bring to a boil; cook for 7 minutes or until reduced to about 2 tablespoons. Reserve. Place roasting pan on medium-high burner. Pour beef stock into pan, stirring, bring to a boil. Simmer for 3 minutes or until it begins to thicken. Stir in reserved wine mixture, butter, mushrooms, bacon and salt. Heat thoroughly, remove the bay leaf and thyme sprigs.

5. Thinly slice sirloin across the grain and serve garnished with onions and sauce.

Minted Pea Timbales

Minted Pea Timbales
Recipe by Dana McCauley

The last side dish for the second entrees on Titanic's 1st Class dinner menu, is Minted Pea Timbales. Timbales are dishes cooked/baked in a mold....yup, just that fancy. ;) I adore peas and mint so I knew I'd love this dish. I wasn't disappointed! It is light, refreshing and the mint does not overpower the peas. The pea molds can be prepared earlier in the day and heated through before unmolding and serving. Just keep them at room temperature before reheating. It is a delightful side dish that I'm going to be making again and again. Enjoy!

Makes 6 servings

Ingredients:
1 tablespoon salt
4 cups peas, fresh or frozen (thawed)
2 1/2 tablespoons chopped fresh mint
1/4 teaspoon granulated sugar
1/4 teaspoon pepper
3 egg whites
1/3 cup whipping cream
Fresh mint sprigs
Sour cream or crème fraíche


Directions:
1. In large saucepan of boiling water, dissolve all but 1/4 teaspoon of the salt. Add peas and blanch for 2 minutes. Drain and rinse under cold water until chilled through; drain well.

2. Place peas, mint sugar, remaining salt, and pepper in blender or food processor; puree until very smooth. With motor running, add egg whites one at a time; pour in cream and blend until well combined.

3. Divide pea mixture among 6 greased 1/2 cup ramekins or custard cups line with parchment rounds.Place ramekins in baking pan; pour in enough boiling water to come halfway up sides of dishes. Cover with foil and using sharp knife, make vent holes at random intervals; bake in 350F oven for about 30 minutes or until tester inserted into enter of timbale comes out clean.

4. Let rest for 2 or 3 minutes; run knife around edge of each dish and turn timbales out onto warmed plates.
Remove parchment rounds.

5. Garnish with a prig of mint and a dollop of sour cream or crème fraíche.

Creamed Carrots

Creamed Carrots
Recipe by Dana McCauley

The second side dish served along with the second entrees of Titanic's 1st class dinner menu is Creamed Carrots. I asked my Twitter followers a simple question; "Do you like creamed carrots?". The responses were many and emphatic! The vast majority of people responding to my question, said that they did NOT like creamed carrots. One person stated that eating creamed carrots should be classified as cruel and unusual punishment. Strong opinions indeed.

Now, I won't go as far as saying that eating creamed carrots is torture but I have to admit, I'm not a huge fan either. Reading how this dish was prepared 100 years ago, when Edwardians preferred their vegetables over cooked and mushy, didn't inspire confidence that this recipe would be great. I'm glad Dana McCauley decided to change the recipe and leave the carrots with some texture and flavour by only cooking them until fork tender. She succeeded in transforming these Creamed Carrots into a pleasant dish that while it may not convert the haters, it won't inspire images of torture. ;) Enjoy!

Makes 6 servings

Ingredients:
8 or 9 medium carrots, julienned
1 cinnamon stick
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch pepper
1 teaspoon lemon juice
1/3 cup whipping cream
2 tablespoons finely chopped fresh chives (I used thyme)

Directions:
1. Place carrots in medium pan with enough water to cover; add cinnamon stick. Bring to a boil, reduce heat to medium-high, and cook for 6 to 8 minutes or until carrots are fork-tender.

2. Drain, remove cinnamon stick, and return carrots to pan. Add butter, salt, ground cinnamon, nutmeg, and pepper; mix well.

3. Add lemon juice and cream; boil for 1 minute or until cream is slightly thickened.

4. Adjust seasoning if necessary. Turn into shallow serving bowl; sprinkle with chives and serve.

Chateau Potatoes

Chateau Potatoes
Recipe by Dana McCauley

We've entered the second entrees of Titanic's 1st class dinner menu! I thought I would start with the side dishes first. And, there's no better start than these golden and crispy Chateau potatoes. These were a country favorite of French nobility and chefs of the day used to cut the potatoes into eight-sided jewel shapes. I'm not that talented so I decided to use an apple corer to cut the potatoes into cylinder shapes and then rounded the corners with a vegetable peeler. Yes, it was a bit of work but I had fun with it. Truth be told, the potatoes taste just as good cut into wedges or chunks. I used baking potatoes for this dish because I think they stay fluffy on the inside while crisping up nicely on the outside. Enjoy!

Makes 6 servings

Ingredients:
6 medium potatoes
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 tablespoon finely chopped fresh rosemary leaves
1/2 teaspoon each salt and pepper

Directions:
1. Peel potatoes. Instead of cutting eight sided jewel shapes we cut the potatoes into thick, evenly shaped wedges.

2. Place butter, oil, and rosemary in large, rimmed baking dish.

3. Set pan in 425F oven for 2 to 3 minutes or until butter is sizzling.

4. Pat potatoes dry; place in heated pan and stir to coat with butter mixture.

5. Bake in 425F oven, stirring occasionally, for 35 to 40 minutes or until potatoes are golden brown.

6. Season with salt and pepper.

Filets Mignons Lili

Filets Mignons Lili
Recipe By Dana McCauley

The most decadent first entree option on the First Class Dinner Menu from the Titanic was Filet Mignons Lili. This dish is a Filet mignon topped with seared foie gras and sliced truffles on a bed of crispy potatoes and served with a deeply rich sauce made of with Cognac, Madeira and red wine. A show stopper dish and one that will leave your guests both impressed and wanting to lick their plates clean. Enjoy!

Serves 6

Ingredients:
Filets Mignons
6 filets mignons (2 1/2 pounds)
1/2 teaspoon each of salt and pepper
1 tablespoon each of butter and vegetable oil
2 cloves garlic, sliced
6 foie gras (goose liver) medallions
6 cooked artichoke hearts, quartered
6 slices black truffle (optional)

Sauce
2 tablespoons butter
3 large shallots or 1/2 onion, finely chopped
1 1/2 tablespoons tomato paste
1 bay leaf
1 sprig fresh rosemary
1/2 cup each of cognac, Madeira and red wine
3 cups homemade beef stock
Salt and pepper

Potatoes Anna
3/4 cup melted unsalted butter
6 medium baking potatoes, peeled and very thinly sliced
1 teaspoon each of salt and pepper

Directions:

Sauce
1. In saucepan, melt 1 tablespoon of the butter over medium heat; add shallots and cook, stirring often, for 5 minutes or until softened.

2. Stir in tomato paste, bay leaf and rosemary until well combined. Stir in cognac, Madeira and red wine; bring to boil.

3. Boil for 10 minutes or until reduced to about 1/2 cup. Stir in beef stock. Boil for 15 minutes or until reduced to about 1 cup.

4. Strain into clean pot set over low heat and whisk in remaining butter. Season to taste. Keep warm.

Potatoes Anna
1. Brush 11-inch oven-proof skillet with enough melted butter to coat. Arrange potatoes in overlapping circles, brushing each layer with enough butter to coat; sprinkle each layer with some of the salt and pepper; press top layer gently down.

2. Place pan over medium-high heat for about 10 minutes or until bottom is browned.

3. Cover and bake in 450°F oven for 15 minutes or until potatoes are tender and lightly browned on top.

4. Broil for 1 to 2 minutes or until brown and crisp. Let stand for 5 minutes.

Filets Mignons
1. Meanwhile, sprinkle meat with salt and pepper. In large skillet, melt butter with vegetable oil over medium heat; add garlic and cook, stirring often, for 2 minutes; increase heat to medium-high and add filets mignons.

2. Cook, turning once, for 10-12 minutes or until well-browned but still pink in middle.

3. Remove from pan and let stand, tented with foil, for about 5 minutes. Wipe out pan and return to high heat.

4. Add foie gras and cook for 30 seconds per side or until golden brown. Remove from pan and reserve. Gently toss artichokes in pan juices and cook for 2 minutes or until heated through.

5. Cut cooked potato round into 6 portions and place 1 piece, upside down, on each of 6 heated plates; top with a filet mignon, followed by a slice of foie gras and a truffle slice (if using).

6. Ladle sauce around edge of plate; garnish with artichokes.

Vegetable Marrow Farci

Vegetable Marrow Farci
Recipe by Dana McCauley

This Vegetable Marrow Farci is the vegetarian option from the first entrees on the First Class Menu from the Titanic. Vegetable marrow is a green, oval summer squash that is closely related to the zucchini in appearance and taste. If you can't find vegetable marrow, zucchini is a great alternative.

I loved this light and flavourful dish. It can easily be made ahead and reheated just before serving. I know this dish will definitely make my final menu. Enjoy!

Serves:6

Ingredients:
1 vegetable marrow or 2 large zucchini
2 tablespoons olive oil
1 cup finely chopped red onion
3 cloves garlic, minced
1/4 cup chopped fresh basil
1 teaspoon dried oregano
1 tablespoon tomato paste
1 1/2 cups button mushrooms, chopped
2 tablespoons red wine vinegar
2/3 cup cooked rice
1/4 teaspoon each salt and pepper
1/4 cup grated Parmesan cheese
1/4 cup fresh bread crumbs
2 tablespoon butter, melted
Fresh basil

Directions:
1. Halve marrow lengthwise; scoop out flesh with spoon leaving 1/4-inch shell. Discard large seeds. Chop scooped flesh into small dice; reserve.

2. In skillet, heat oil over medium heat; add onion and garlic and cook, stirring often, for 7 to 8 minutes or until softened and lightly browned. Stir in basil, oregano, reserved marrow, and tomato paste. Cook, stirring often, for 5 minutes. Increase heat to high and add mushrooms. Cook, stirring, for 3 minutes or until vegetables are well browned; stir in vinegar. Remove from heat and cool slightly. Stir in rice, salt, pepper, and 3 tablespoons of the cheese.

3. Spoon into hollowed vegetables, packing lightly with back of spoon. Sprinkle evenly with bread crumbs and remaining cheese; drizzle with butter. Place in greased baking dish in 350F oven for 30 to 40 minutes or until marrow is fork tender and topping is well browned.

4. To serve, slice marrow diagonally in 3-inch slices. Garnish with fresh basil.

Chicken Lyonnaise

Chicken Lyonnaise
Recipe by Dana McCauley

We've entered into the first entrees on the First Class Menu from the Titanic. That's right, I said first entrees. Edwardians had vast appetites and the stomachs to match their appetites.

This was considered one of the most delicious items on the first-class dinner menu. The sauce is from Lyons, considered by many to be the gastronomic capital of France, and includes two foods for which the area is renowned - onions and poultry.

I was worried that this chicken would turn out dry but, I remained faithful the ingredients and the preparation in the book. I pleasantly surprised to find the chicken turned out moist and delicious. Richly flavoured and perfect for any special occasion or weekday meal. Enjoy!

Serves: 6

Ingredients:
1/3 cup flour
2 tablespoons chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper
6 boneless chicken breasts
1 egg, beaten
3 tablespoon vegetable oil
2 small onions, thinly sliced
1 clove garlic, minced
1/3 cup white wine
1 cup chicken stock
2 teaspoons tomato paste
Pinch granulated sugar

Directions:

1. In sturdy plastic bag, shake together flour, 1 tablespoon of the thyme, salt and pepper. One at a time, dip chicken breasts into egg, and then shake in flour mixture.

2. In large deep skillet, heat 2 tablespoons vegetable oil over medium-high heat. Place chicken in pan, skin side down. Cook, turning once, for 10 minutes or until golden brown. Remove from skillet and place in 225-degree oven.

3. Reduce heat to medium, add remaining oil to skillet. Stir in onions, garlic and remaining thyme; cook, stirring often, for five minutes or until onions are translucent. Increase heat to medium-high and continue to cook onions, stirring often, for five minutes or until golden brown.

4. Add wine to pan; cook, stirring, to scrape up any brown bits, for about a minute or until reduced by half. Stir in stock, tomato paste and sugar. Boil for two minutes or until beginning to thicken.

5. Return chicken to pan, turning to coat, and cook for five minutes or until juices from chicken run clear.