Shakespearean Summer Recipes - Alastair Williams.pdf

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Contents
“the middle summer’s spring”
– Prologue
4
“Fetch Me This Herb”
– Herbs
5
“I’ll give thee fairies to attend on thee,
And they shall fetch thee jewels from the deep”
– Fish & Seafood
17
“Things growing are not ripe until their season”
– Fruit
27
“good Mounsieur, bring me the honey-bag”
– Honey & Nuts
39
“Knacks, trifles, nosegays, sweetmeats”
– Sweet Things
51
“liquor hath this virtuous property”
– Beverages
61
“Come now: what masques, what dances shall we have
To wear away this long age of three hours
Between our after-supper and bedtime?”
– Epilogue
64
Prologue
“Away with us to Athens. Three and three,
We’ll hold a feast in great solemnity.”
(Theseus, 4,1, Ll 181-182)
There is nothing better than basking in the summer
sun or relaxing on a long summer’s evening with
delicious food and drink, whilst being serenaded by the
Bard.
Food, drink and Shakespeare go happily hand in hand,
and there is no shortage of references to mankind’s
favourite pastimes in A Midsummer Night’s Dream,
perhaps the most magical and sensuous play of all.
A Midsummer Night’s Dream conjures up images of
secluded lover’s picnics in forested glades, of dancing
and merriment throughout balmy nights, and feasts of
sweet and savoury delicacies fit for a (fairy) King.
So, in summertime, and with Shakespeare’s blessing,
“How shall we beguile/The lazy time if not with some
delight?”
Shakespearean Summer Recipes
Deep Forest Herby Soup
1 oz/25 g butter
6 spring onions, finely sliced
5 oz/125 g potatoes, peeled and chopped into small pieces
5 oz/125 g spinach leaves, washed and shredded,
and with any very tough stalks removed
15 fl oz/435 ml vegetable stock (fresh is preferable)
2 ½ tbs fresh herbs, chopped (sage, tarragon, thyme,
rosemary, mint – any combination is good)
5 fl oz/145 ml single cream
juice of half a lemon
salt
freshly ground black pepper
1) Melt the butter in a pan, and add the spring onions
and potatoes.
2) Cook over a low heat to soften the vegetables, stirring
occasionally.
3) Stir in the spinach so that it is thoroughly coated in
the butter.
4) Add the stock and bring to a simmer. Cover the pan
and cook for about 10 minutes, or until the potatoes
are soft.
5) Put the contents of the pan in a blender adding the
herbs and cream. Liquidise until of a smooth
consistency.
6) Return this mixture to the pan and reheat, seasoning
with the salt, pepper and lemon juice.
7) Serve hot with a crusty baguette.
“Fetch me that flower, the herb I showed thee once”
(Oberon, 2,1, L 169)
6

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