Celebrating the season as the Brits do, with Regula Ysewijn and Carolyn Robb
I am not, typically, a celebrator of Christmas, but these last few years, and for a bunch of different reasons, I’ve been partaking in the festivities increasingly. Last year, joined by a couple of other, younger, members of my family, I even went out and cut down a tree for our living room, which wasn’t, strictly speaking, legal, but was definitely fun.
And it’s true that having my kids and their kids around gives it all a different feeling. I’m not entirely wild about the gift insanity, or Rudolph, but I like the coziness, the togetherness, the fireplace, Ella Fitzgerald, and THE FOOD.
So it felt appropriate to do a Christmas episode of Food with Mark Bittman. We luckily garnered two stellar guests, who made making this particular show an easy lift, thanks to their sparkling personalities and unusual, even unique, careers.
Two separate interviews today, both of which are interesting in their own right. The first is culinary historian and judge on the Belgian version of The Great British Bake Off, Regula Ysewijn, who also wrote The Downton Abbey Christmas Cookbook. And our second guest is Carolyn Robb, who was just 21 years old when she began working as royal chef to the Prince and Princess of Wales — Charles and Diana — and Prince William and Prince Harry as well; she stayed at Kensington Palace for 11 years, and just published a cookbook, Christmas at the Palace.
I hope you enjoy this episode; truly, we’ve got two spirited and fun conversations here. Please listen and subscribe, and please review on Apple if you’re so inclined. Today’s podcast recipes are Anchovy Éclairs, from The Downton Abbey Christmas Cookbook; and Raspberry Almond Shortbread with Marzipan, from Christmas at the Palace.
Thank you, as always. — Mark
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Anchovy Éclairs
These are among the easiest savories to make. All you need are good-quality puff pastry and a jar of anchovy fillets in oil. Even people who do not like the flavor — or the look — of anchovies will enjoy these little savory puffs. Called éclairs probably because the term sounds elegant, they would make a lovely hors d’oeuvre. But in an Edwardian house at Christmastime, they are more properly served at the end of the meal, after the pudding. — The Downton Abbey Christmas Cookbook
Raspberry-Almond Shortbread with Marzipan
The combination of buttery almond shortbread with tangy raspberry jam and marzipan is heavenly. You can make either dainty individual rounds or a slab of shortbread to cut into fingers. Apricot jam makes a delicious alternative to the raspberry jam. — Christmas at the Palace
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