Jane Austen Inspired Summer Book Club Recipes and Drinks

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If you’re hosting friends for a party or book club meeting this summer, go all-in with a Jane Austen theme. Just make sure to be on your best manners to properly honor Ms. Austen!

As the host or hostess, you should sit at the head of the table, and make sure to never exclaim about the quality or deliciousness of the food you are serving. Let your guests proclaim its tastiness while you remain silent on the subject. Set your table carefully, arranging each guests’ plate with thought.

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(Picture from JaneAusten.co.uk.)

Now what to serve…? Here are some Austen-inspired snacks and drinks to throw your guests into the Janeite spirit.

Arthur Parker’s Hot Cocoa:

Arthur Parker is the youngest Parker brother in the book Sandition. Stout, broad made with a lusty appetite for hot chocolate and buttered toast. Cosseted into believing himself to be of delicate health.

“Then I will help myself,” said he. “A large dish of rather weak cocoa every evening agrees with me better than anything.” It struck her, however, as he poured out this rather weak cocoa, that it came forth in a very fine, dark-colored stream…”
Sanditon 

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(Picture from JaneAusten.co.uk)

Austen Era Hot Chocolate (recipe from Gilded Fork)

Ingredients

2 cups milk
1 ounce bittersweet chocolate (we used Valrhona Caraibe)
1 cinnamon stick, crushed
4 cardamom pods, crushed
3 tablespoons sugar, to taste
Whipped cream (optional)
Cocoa powder for dusting (optional)

Preparation

Add all ingredients to a small saucepan and place over low flame. Whisk occasionally to incorporate the melting chocolate. Do not bring to a boil, or the milk will form a skin. When first bubbles begin to appear around the edge of the pan, remove from heat and strain into two warmed cups.

Or, if you’re interested in a drink of the alcoholic variety, try this cocktail recipe served at dances and children’s parties in the mid-1800’s. It’s very likely that Elizabeth Bennett and Mr. Darcy sipped Negus at their occasional social run-ins.

Negus

“To every pint of port wine, allow 1 quart of boiling water, 1/4 lb. of sugar, 1 lemon, grated nutmeg to taste.”

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But you can’t just drink (well… sometimes). Try these sweet snacks to serve to your Austen-style party guests.

Jam Tarts

Plain flour – 3/4 cup + 2 tbsp (14 oz)
Salt – ¼ tsp
Butter or margarine – 7 tbsp (3½ oz)
Margarine or lard – 7 tbsp (3½ oz)
Cold water – to mix
12 tsp. Fruit Jam

  1. Sift the flour and salt into a bowl. Add the fats. Cut into the flour with a knife then rub in with your fingertips. The mixture should resemble fine breadcrumbs.
  2. Sprinkle water over the crumbs. Mix to a stiff crumbly-looking paste with a round-ended knife. Draw together with fingertips, turn out on to a lightly floured work surface. Knead quickly until smooth and crack free.
  3. Roll out and use as required. If not to be used immediately, transfer to a polythene bag or wrap in aluminium foil and refrigerate.
  4. Roll out the pastry and cut out 12 circles with a 7.5 cm (3 inch) cutter. Line the 12 holes of a bun tin with the pastry.
  5. Place a teaspoon of the jam in each pastry case. Do not overfill or the jam will boil over and make a very sticky mess.
  6. Bake at 200 °C / 400 °F 6 for 15 minutes or until the pastry is golden. Cool on a wire rack.Modern recipe from Helen’s British Cooking Site.

Like Charlotte’s favorite mince pies in Pride and Prejudice, these mince pies are the best comfort food for your summer party guests!

Recipe from JaneAusten.co.uk: http://www.janeausten.co.uk/mince-pie-at-sea/

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INGREDIENTS:
• Pastry for 23 cm / 9 in double crust pie
• 2 large Apples, chopped fine
• 225 g / 8 oz / ½ lb of Beef Suet, minced
• 90 g / 3 oz / ½ cup Raisins
• 120 g / 4 oz / ½ cup Sugar
• 60 g / 2 oz / ¼ cup Candied Orange Peel
• 2 tbsp Citron, cut fine
• 1/4 tsp Nutmeg
• 1/8 tsp Cinnamon
• 6-8 Cloves
• 75 ml / 3 fl oz / 1/3 cup Brandy or 1 oz
Brandy Extract and ¼ Cup Apple Juice
Preheat your oven to 220° C / 425° F.

Mix together the suet, apple, raisins and sugar. Add the remaining spices, fruit and
brandy or juice.

Line a deep dish pie plate with pastry, and add the mince filling.

Roll out the remaining crust and cut a pattern in the top to vent the pie. Place the top crust
on the pie and crimp the edges together.

Bake for 35-40 minutes.http://www.janeausten.co.uk/wp-admin/post.php?post=694&action=edit

Serves 8

Our inspiration for this blog post: http://www.janeausten.co.uk/online-magazine/regency-recipes/

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