By Diva Jenna Ujiye
As I’m sure many of you know the 100th anniversary of the sinking of the Titanic is on Sunday. I have been hearing about Anniversary parties and events happening in the last week and coming week. Last Wednesday the Huron Arts & Heritage Network presented: Titanic, Pride of the White Star Line, David Archibald’s tribute to one of the world’s most famous and tragic ships at the Blyth Inn in Blyth.
The evening included an amazing three course meal of appetizer fresh salad, prime rib and mashed potatoes and then an apple pastry to finish things off. People were invited to dress up and sing along… of course I never miss a chance to dress up, so my mom designed me (broken arm and all) a 1912 style outfit! There were only two of us dressed up, but we tried to have enough character for the whole audience.
David Archibald, who has worked at Blyth Festival and his music is also played on CBC regularly, performed songs from the Titanic era. Many people in the audience knew the songs and sang along. The night was a great tribute to the memory of the “unsinkable ship” Titanic.
If you are attending or hosting a Titanic party here are some recipes that were served on board the Titanic!
Oranges en Surprise
4 large navel oranges
2 cups orange sherbet
2 egg whites
Pinch cream of tartar
1/2 cup fruit sugar
Dash almond extract
Fresh spearmint leaves
Candied orange peel
Cut off top quarters of oranges; discard. Turn over and slice off (without penetrating flesh of oranges) the stem ends so that the oranges sit flat. Carefully spoon out flesh, reserving for another purpose. Place hollowed skins on baking sheet lined with waxed paper and freeze for 30 minutes or until rigid.
Divide sherbet evenly among oranges, firmly packing it into hollows with back of spoon. Return oranges to freezer for 30 minutes or up to 2 days.
Meanwhile, in glass bowl, using clean beaters, beat egg whites until frothy; add cream of tartar. Still beating, gradually add sugar. Continue beating for about 3 minutes or until eggs are glossy and form stiff peaks; stir in almond extract.
Remove oranges from freezer and place on baking sheet. Decoratively cover openings with meringue; use a piping bag fitted with a star tube, or spoon dollops of meringue onto oranges. Immediately bake in 425 degree F oven for 2 minutes, reduce temperature to 375 degrees F and continue to bake for 3 to 5 minutes or until meringue is set and slightly browned. Garnish with spearmint leaves and candied orange peel; serve immediately. Makes 4 servings.
Creamed Carrots
This dish was part of the fifth course dinner entree on the Titanic’s final dinner. Our recipe makes four servings, about 1/2 cup per serving.
1 pound carrots, peeled, ends removed, julienned
1 cinnamon stick (or substitute 1 teaspoon ground cinnamon)
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of pepper
1 teaspoon lemon juice
1/2 cup heavy whipping cream
2 tablespoons finely chopped fresh chives1. Place the julienned carrots in a medium saucepan with enough water to cover. Add the cinnamon stick and bring the mixture to a boil.
2. Reduce the heat to medium-high and cook 6-8 minutes or until the carrots are fork-tender. Drain the carrots and remove and discard the cinnamon stick.
3. Return the carrots to the saucepan. Add the butter, salt, cinnamon, nutmeg and pepper; mix well.
4. Add the lemon juice and cream. Bring to a boil for 1 minute or until cream is slightly thickened.
5. Adjust the seasonings if necessary. Transfer the mixture to a shallow serving bowl. Sprinkle with chives and serve.
Tags: Archibald, blyth, David, Henry the Eighth, Heritage, Huron Arts, menu, Netowrk, prime rib, titanic
