Living Downtown Abbey

FIVE TIPS FROM CHEF SEAN O’ KEEFE TO MAKE YOUR DOWNTON ABBEY PARTY AUTHENTIC

• 18 inches. That’s how much space you are allowed at the table according to etiquette of the era.

• Your centerpiece should be either fruit or flowers. Never both. Pink, yellow and red flowers are considered the most fashionable.

• Pre-dinner drinks should be cocktails or sherry, never wine.

• The typical meal consists of eight courses, which includes hors d’oeuvres, soup, fish course, entree, releve (poultry or meat pie), roast course, entrements (vegetables and cheese) and dessert.

• After dessert, male guests should be offered port, while the women retire to the drawing room to drink coffee

GRILLED PORK TENDERLOIN WITH PLUM SAUCE

Recipes:

1. 2 tablespoons fresh rosemary (minced)
2. 5 garlic cloves (minced)
3. 2 tablespoons olive oil
4. 2 tablespoons of cream sherry
5. 2 shallots, finely minced
6. 1 teaspoon freshly ground black pepper
7. 11/2 lbs pork tenderloin (fat trimmed)

Sauce:

1. 1/4 cup sherry
2. 1/4 beef stock
3. 4 tablespoons plum all-fruit preserves

Method:

1. Combine all ingredients in a large plastic bag and let marinade for at least two hours, best if left overnight.
2. Remove pork tenderloin from the refrigerator twenty minutes before you are ready to grill.
3. Grill tenderloin over medium flame until desired doneness.
4. While the tenderloin is grilling, mix all of the marinade ingredients in a saucepan and boil on high heat for 2 minutes.
5. Remove the tenderloin from grill and let rest for 5 minutes before slicing.
6. Serve sliced with the hot cherry sauce.

BRUSSELL SPROUTS

Recipes:

1. Brussel Sprouts,
2. Pancetta, Butter as needed ,
3. Olive oil as needed,
4. 2 shallots,
5. 2-3 garlic cloves

Method:

1. Trim and blanch and shock Brussels sprouts. Set aside on paper towel to remove excess moisture.
2. Over medium heat, sauté pancetta in equal amounts butter and olive oil.
3. Remove pancetta, reserve and place to one side on paper towel.
4. Finely monce 2 shallots and 2 to 3 cloves of garlic (depending on taste).
5. Sauté shallots over medium heat until lightly browned. Add garlic and sauté for 30 seconds.
6. Add Brussels sprouts. Stir to coat evenly in pan. Add pancetta.
7. Top with slightly toasted nuts of choice.