Smoked salmon mousse with cucumber canapes
Butternut squash soup with sour cream & pumpkin seeds
Salad with Roquefort, figs, walnuts & creamy pomegranate dressing
Prosciutto, rosemary, & thyme gougeres
Apple Charlotte with Earl Grey crème anglaise
In the 5th episode of Downton Abbey, the cook Mrs. Patmore refuses to make an Apple Charlotte for dessert, as request by the lady of the house, because she was having problems with her eyesight and couldn't read the recipe.
Apple Charlotte is essentially a caramelized apple filling baked in a French-toasty crust. In my research, I saw many different versions and methods. I chose a recipe posted on the Downton Abbey Cooks blog that uses raisin bread for the crust and condensed milk for the caramel filling. The bread is dipped in an egg & milk batter, which results in a bread pudding-like consistency. (Confession: I don't think I followed the "lightly dip" directions well. I probably should have just brushed the bread.)
In hindsight, I think it would have been better to brush the bread with butter and toast it in the oven, then brush only the tops of each Charlotte with the egg mixture. This would make for a crispier crust that held up better.
Another suggestion: Don't forget to grease the ramekins. It was difficult to get the desserts neatly out of their dishes. Whoops.
Still, these individual desserts make for an impressive presentation, and everyone seemed to like them.
Apple Charlotte with Earl Grey Créme Anglaise
from Downton Abbey Cooks