Author: Taryn Nicole

The Red Signal Cocktail

The Red Signal Cocktail came about by a bit of an accident.   I recently tried to make a cocktail called the Seamist.  Except, I could not get some of the ingredients so I had to improvise.  The finished version looked beautiful and tasted lovely.  It is the exact sweet/sour fruity taste that I love in a cocktail plus a tinge of dryness from the cranberry and a touch of bitterness from the grapefruit.

But there was something about it that was not right.  And it bugged me for days on end.  It tasted great, it looked beautiful.  So what was wrong with it?

Seamist 1

She Comes in Colours Everywhere

Let’s digress for a moment.  As a child, I was OBSESSED with paint charts.  I have already mentioned that I was a weird only child.  But I don’t think I have mentioned that my parents would quite often spend their weekends going to display homes and DIY stores and inevitably during these excursions, I would pick up a paint chart (or two).  I would then try to memorise all the names and the matching colours. And then get them to test me on the way home.  Or during the week.  Yes.  School wasn’t enough.  I wanted to be tested on random things outside of school as well.

For a while there I wanted to be the person who named those colours.  Actually, you know what?  I still do want that job!  So, believe me when I say that I know my Paris Creek (pale slate green grey) from my Camisole Quarter (pale pink) to my Shampoo (mid Blue).

I. Know. My. Colours.

And the colour of this cocktail is not a Seamist.  No wonder I felt in my deepest soul that there was something wrong with it!

Seamist is a pale grey green with a tiny touch of blue.

And I think we can all agree that this cocktail is possibly the very opposite colour of a greeny-grey.

Seamist 2

So, the name of Seamist had to go.  Life is hard enough at the moment without having additional cognitive dissonance caused by the colour of a cocktail!  And because I had played around with the ingredients, it wasn’t a true Seamist anyway.

So, then the dilemma became what to call it.

The Red Signal

Luckily, for all of us, I happen to be reading The Hounds of Death.  This is a book of short stories by Agatha Christie where each story has a spooky or supernatural twist.  I am still undecided on what to do with the volumes of Agatha Christie’s short stories.  When I started the Dining With The Dame series, I only ever considered her novels.  And believe me, it’s hard enough to find food references to blog in some of the novels, let alone something a tenth of the size!

But,  lo and behold, in that collection,  there is a story called The Red Signal.

Is a tale of

  • Premonitions and intuitions
  • Seances
  • Falling  in love with the wrong person
  • Madness and murder
  • And a weird sixth sense called The Red Signal!

Now…you tell me Isn’t The Red Signal a much better name for this cocktail?

Seamist 3

Seamist 4

The Recipe

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The Red Signal Cocktail

A sweet sour cocktail inspired by the Agatha Christie short story – The Red Signal.

  • Author: Taryn Nicole
  • Prep Time: 3 minutes
  • Total Time: 3 minutes
  • Yield: 1 1x
  • Category: Cocktails
  • Method: Shake

Ingredients

Scale

3 parts cranberry juice

3 parts pink grapefruit juice

2 parts vodka

Lemon and lime quarters

Ice cubes

Mixed berries for garnish

Instructions

Shake the juices and vodka in a cocktail shaker over ice.

Gently muddle the lemon and lime quarters in a highball glass to release some of their citrus oils and some juice.  Add ice cubes to the glass.

Strain the cocktail into the glass and give a light stir.

Garnish with mixed berries of your choice.

 

Other food mentioned in The Red Signal

Welsh Rarebit

Have a great week friends and remember if you feel “the red signal” pay it some heed!

Or make this cocktail!

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Eggs Hamine

Happy Easter to those who celebrate it!  At Maison de la retro foods, we are supplementing our chocolate eggs with some North African Hamine Eggs.  These came to us via Good Housekeeping’s World Cookery.  The book offers two versions of this recipe.  There is the traditional way:

In Egypt there are special shops selling them; there, after the eggs have been cooked for 3 or 4 hours, they are put under the ashes of a fire and left for as long as 8 hours – this makes them as creamy as butter”

– Good Housekeeping World Cookery

Never mind the pyramids and the Sphinx.  Get me over to Egypt pronto for some of those buttery eggs!!!

 

Eggs Hamine – The Recipe

The non-traditional version of these eggs is so easy!

 Put the brown outside skins of some onions into a saucepan of ocld water with the eggs and boil for 2 hours or as long as possible.  The onion skins turn the shells of the eggs and the whites brown.  Shell and halve the eggs and serve hot or cold with lemon wedges, salt, pepper and mixed spices”

I cooked my eggs in the slow cooker for a full 8 hours.

Pre – Water

Hamine Eggs2

4 hours –  One of the eggs cracked during the cooking but did not ooze out like they do when they crack during normal boiling.

Hamine Eggs3

Eight hours!

Hamine Eggs 4

Note, if you decide to make these in your slow cooker, the onion skins will stain your slow cooker brown along with the eggs.  Get ready to soak and scrub to remove it!

Eight hours and fifteen minutes!

Hamine Eggs 6

I sprinkled my egg with some salt and some dukkah and dug in!  It was delicious.  There was a faint taste of something – not exactly onion but slightly savoury to the egg which was different to a normal boiled egg.  I would not say that it was buttery  but the white seemed more delicate than a normal boiled egg.

I was also very surprised to see that the onion skin dye had penetrated not only into the white which became a gorgeous soft caramel colour but also the yolk!  This was startling because it is so strange to have a monochrome egg!

Hamine Eggs 5

These were nice and an interesting experiment but for me, it was a long time to wait for a fancy boiled egg so I will probably not make them again.  If I ever do get to Egypt though, I will be making a breakfast beeline for the Hamine Eggs shops!

Making these eggs might be a  fun thing to do with kids for Easter or for a science project on osmosis.

Happy Easter everyone!

 

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Cherry Brandy – Murder at the Vicarage

Hello crime readers and food lovers!  Today we are drinking with Dame Agatha and Miss Jane Marple.   The beverage of choice as we journey to St Mary Mead and murder most foul will be homemade cherry brandy.

Cherry Brandy 1

I must confess, I was not looking forward to Miss Marple.  For all his pomposity, I very much like Hercule Poirot and I  love the interplay between Poirot, Hastings and Inspector Japp. Poirot and Japp are also crime-fighting professionals which gives them some cred.

I also like the pluckiness of the female heroines we have met so far like Bundle and Anne Beddingfield and the adventure-seeking  Tuppence.  Miss Marple though?  Has always struck me as being just an old biddy busy body.   So I was delighted to read this very early on in The Murder at The Vicarage.

“My duty,”  said Griselda.  “My duty as the Vicaress.  Tea and scandal at four-thirty.”

“Who is coming?”

Griselda ticked them off on her fingers with a glow of virtue on her face.   “Mrs Price Ridley, Miss Wetherby, Miss Hartnell, and that terrible Miss Marple.”

“I rather like Miss Marple, ” I said.  “She has, at least, a sense of humour.”

“She’s the worst cat in the village,”  said Griselda.

Then a bit later on:

There is no detective in England equal to a spinster lady of uncertain age with plenty of time on her hands.”

Knowing that other people shared my view made me like this book a lot more than I thought I would.  And I really liked this book!   Despite Marple.

The Murder At The Vicarage – The Plot

Colonel Protheroe has been murdered. With a gun.  In the study of the Vicarage.  It seems like no one in St Mary Mead liked the Colonel.  Even the vicar had been overheard saying that anyone who killed him would be doing the world a service.

 

Cherry Brandy 3

As if that’s not all, we have:

  • Shennanigans with the handsome  painter who is setting all the female heart’s aflutter
  • Suspicious husbands
  • A girl called Lettice.  Maybe this is only interesting to me, given I was very nearly called Romaine.
  • Irregularities in the church accounts
  • False confessions aplenty
  • A mysterious woman in the village aptly called Mrs Lestrange
  • Suitcases containing stolen silverware and picric acid found in the woods
  • Threatening phone calls
  • Slashed paintings

It might actually be a good thing that the wicked cat Miss Marple is around to bring the villains to justice!

I LOVED the sense of humour in this book:

Unblushingly I suggested a glass of vintage port. I have some very fine old vintage port. Eleven o’clock in the morning is not the usual time for drinking port but I did not think that mattered with Inspector Slack. It was, of course, cruel abuse of the vintage port but one must not be squeamish about such things.

Murder in The Vicarage  – The Covers

There are some truly bonkers covers for this book.  My favourite of course is Tom Adams’ surrealist vision for Fontana which features a tennis racquet embodied as a vicar.  More disturbing is the cover bottom right which makes it look as if it might have been the KKK who put Colonel Protheroe away!

Even stranger – in these early covers?  Not a Marple in sight!  As much as I am not really a fan, what kind of sexist ageist BS is that?

Murder at The Vicarage collage

Murder at The Vicarage – On The Screen

Murder at the Vicarage featuring Geraldine McEwan as Miss Marple is on You Tube.

Persons of note in the episode are:

  • Mark Gatiss as Ronald Hawes the church curate.
  • Derek Jacobi as Colonel Protheroe
  • Jane Asher as Mrs Lester
  • Tim McInnerny as Reverend Leonard Clement
  • Miriam Margolyes as Mrs Price-Ridley

Cherry Brandy 4

“Of course, of course” said Miss Marple. “I quite understand. Won’t you sit down? And might I offer you a little glass of cherry brandy? My own making. A recipe of my grandmother’s”

– Murder at The Vicarage

The Recipe – Cherry Brandy

Unlike Miss Marple, my grandmothers didn’t hand me down a recipe for cherry brandy so I had to find one on the internet. I used this recipe from Larder Love and I really liked the result.  Not a bit like that awful cherry cough syrup which was my fear!   I popped in two star-anise as well as the cinnamon called for in the recipe. The resulting cherry brandy had a lovely subtle spiciness to it.

Cherry Brandy 5

Other Food Mentioned in The Murder At The Vicarage

Greens and Dumplings

Oysters

Eggs and Bacon

Marmalade

Blancmange

“Oh, we’ll go!” she said cheerfully. “A glass or two of homemade liqueur is just what one needs on Sunday evening. I think it’s Mary’s blancmange that is so frightfully depressing. It tastes like something out of a mortuary”.

Whisky and Soda

The next book, if you are reading along, is The Sittaford Mystery. Snuggle in, this one will see us snowbound in a tiny village on Dartmoor.  

Have a great week!

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REPOST – The Margaret Fulton Cookbook – Eggs

We can all take a lesson from the French when it comes to cooking eggs.  In France the egg comes into its own, not only as a simple as delicious breakfast food, but as gourmet fare as well

– Margaret Fulton

We can also all take a lesson from modern sensibility in creating an introductory photo for a chapter.

1977 says…Copper pots, geraniums, mushrooms and tomatoes on top of omelettes, more tomatoes, more mushrooms, is that some cheese on the left?  There’s definitely a teapot and some mugs and some eggs.  So busy…

MFCB 1977 Eggs
MFCB 1977 Eggs

The modern response:

MF Eggs

Modern minimalism for the win!

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Oysters Kilpatrick

I made Oysters Kilpatrick recently because I thought they might make a nice Irish-themed edition of  Name Plates  for St Patrick’s Day.  I should have probably done some research before cooking them because, despite their Irish-sounding name, Oysters Kikpatrick are not Irish!  And they may actually not even be called Oysters Kilpatrick!

Oysters Kilpatrick 1

So, if they are not Irish, where are they from? These yummy bites of seafood heaven were created by the chef of the Palm Court Restaurant in San Francisco’s Place Hotel, Ernest Arbogast.  He named the dish after Colonel John C. Kirkpatrick, who managed the hotel from 1894 to 1914.  Kirkpatrick was also not Irish coming from American and Scottish stock.

Oh, and yes, you read that correctly.  Oysters Kilpatrick is named after John Kirkpatrick.  How and why the change to Kilpatrick came about seems to be lost in history.  Also, there are plenty of places that call the dish Oysters Kirkpatrick.  Initially, I thought there might be variations due to geography but I found two restaurants in the same city serving them but one was Kirk and one was Kil…

Just to further confuse the issue there are several sites on the interwebs that call this an Australian recipe!!!

Seriously, is this the most confounding recipe ever?  First, they’re not Irish, second, it has two names! What is going on?  Choose a lane, Oysters Kilpatrick!

Oysters Kilpatrick 2

Oysters Kilpatrick – The Recipe

If the name is confusing then the ingredients also seem to change at will – oysters, bacon and Worchestershire sauce are the mainstays but to these can be added:

I used Matt Preston’s recipe which contains Soy Sauce which is also not a conventional addition to Oysters Kilpatrick.  However,  seeing as everything else is confusing about this recipe…why the shell not?   It was an absolute pearl of a recipe!

Oysters Kilpatrick recipe

 

Oysters Kilpatrick 3

Have a great week my friends!  And if you make these Oysters Kilpatrick, make sure you share them around.  You don’t want anyone to think you are shellfish!

And tell me – what’s your preferred name?  Kilpatrick or Kirkpatrick?

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