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Eat, Drink & Be Merry

Eat, Drink & Be Merry explores the world of food and drink from the Downton era. Remember, anyone can be a Downton Cook! This board is curated by Downton Cooks:

Summer is The Time for Fools, A Downton Favorite. Enjoy this low fat Rhubarb Fool, a simple combination of stewed rhubarb and greek yoghurt (mixed with whipped cream if you wish).

Ease into Summer with Grilled Salmon & Sherry Rhubarb Sauce

Easing into summer with healthy rhubarb crumble. Less sugar and almost no butter.

Rhubarb and Ginger jam is a smashing mix of flavours to spice up your savoury scones or to use as a cocktail spread.

Mothers Day is celebrated in North America in May. Hosting a Tea Party is a great last minute gift to give your mom. Invite the little ladies in your life and make it a mother-daughter tea. The basics and recipe ideas.

  • Danielle Dubois

    Love this. However, there is nothing "last minute" about this set up haha

Rhubarb season is almost upon us with lots of great ways to use Edwardian favorite. Start your day off right with healthy rhubarb oatmeal muffins.

Nothing better than sweet buns and a cup of tea. I inherited my Granny's recipe which makes dozens of light sweet buns. Use this recipe as your base to create currant buns, cinnamon buns, chelsea buns, hot cross buns. Freezes well.

Hot Cross Buns are still a Good Friday tradition. The recipe I inherited from my Granny' makes this and other sweet buns to share with family and friends.

Take a trip to the Continent for Angel Hair Pasta with lobster, a perfect and easy celebratory meal for you and your Lord or Lady.

Crown roast of lamb has always reined as a favorite of the royals and holiday diners. Every so simple to make and perfect for your Downton party or Easter feast.

Classic Swiss Fondue: all this talk of Switzerland in S4 deserves a tribute to fondue. A super easy meal to make to share with fellow Downton Abbey fans.

Eggs en Cocotte: treat your loved ones to a lovely brunch dish named for the container it is baked in. This version, with bacon, is tribute to Lady Mary's late night pig encounter with Charles Blake.

Anchovy Sauce: Daisy prepared anchovy sauce for a fish souffle in S4. A simple daughter sauce of the one of the 5 mother sauces in French cuisine.

Vichyssoise: one of the dishes Alfred was tested on at the Ritz training school in S4 of Downton. Essentially leek & potato soup, chilled with milk added. My recipe.

Easy Asparagus Feuilletés. Ivy gets her big chance to cook dishes on her own in Season 4. Asparagus and puff paste is all you need.

Syllabub: one of the Downton desserts served to house guests in S4E3 is syllabub, a boozy dairy dessert dating back to the 17th & 18th centuries. Try my healthier version. Don't panic, Mrs. Patmore, it is really easy to make.

Tomato and Dill Mousse. In S4E1 we learned that electric mixers make better mousse at Downton. This recipe is fit for royalty, enjoyed by Princess Diana.

Holidays would not be the same without mince pies. Splash some brandy in with the filling for a traditional Hogmanay treat.

Remains of the Day Turkey Soup is a wonderful way to use up your holiday dinner leftovers. This recipe from my ebook Abbey Cooks Entertain

No time for making rolled gingerbread cookies? Make gingernuts,aka ginger snaps the Downton way.

Drop Scones or pocket pancakes? Drop[ scones are easy to make and unlike drop biscuits these are little fluffy pancakes, perfect for tea or pocketing for a snack on the go.

Bonnie Cranachan, a traditional Scottish dessert. keep the whiskey, but make it healthier with greek yoghurt.

British Flapjacks are granola bars, not American pancakes. Start with 3 ingredients and add more to make it your own.

Squash Risotto: If live upstairs at Downton you might not "do" Halloween, but you can still get into the spirit of the day by enjoying this easy to make colorful heart-healthy dish.

Downton Cooking Lesson: Perfecting your Pumpkin Pie. If doesn't have to be full of fat to taste great, and there are a few baking tricks Daisy learned to make it look as good as it tastes.