January 07
Princess Charlotte Augusta of Wales' Birthday
 

Princess Charlotte Augusta of Wales was the only child of the ill-fated marriage between George IV  at the time  that he was Prince of Wales and Caroline of Brunswick. Charlotte was the heir apparent to the British throne after the succession of George IV. Beautiful, intelligent, flirtatious, and gracious, she was the most popular member of the Royal Family in two hundred years. When she married the handsome Prince Leopold of Saxe­Coburg in 1816, the nation went ecstatic at the thought of the most attractive and dynamic couple in Europe on the British throne.

Eighteen months later at the age of 21,  Princess Charlotte died from post-partum hemorrhage after giving birth to a stillborn son. Her death created a state of national mourning never previously experienced in British history until the death of Princess Diana. The Princess was buried in St. George's Chapel, Windsor with her son at her feet.


When Princess Charlotte was a child, the great French chef Careme was employed by her father, who was regent due to George Ill's affliction with porphyria  Careme hated the English climate, and wasn't particularly fond of the English. However, he adored Princess Charlotte and was constantly making her special deserts and confections. While in the Prince Regent's employ, Careme invented the Apple Charlotte for the princess's sixth birthday. When Charlotte died, Careme was working for Czar Alexander. As a memorial to the dead princess, Careme invented the Charlotte Russe.
 

So Apple Charlotte seems to be the most appropriate was to celebrate  Charlotte's birthday. In hopes that it may soon be made into a film, we suggest reading Kate Williams' Becoming Queen, about the story of Queen Victoria's youth and how her life was shaped by the life of her forgotten cousin, Princess Charlotte, the Queen who never was.
 

Apple Charlotte

1. Preheat oven to  400° F.
2. Trim crust from bread. Cut slices in half. Shape slices to line Charlotte mold, overlapping slices. Small wedges can be included to make certain entire mold is adequately covered. Dip bread pieces in melted butter and set aside.
3. Cut a small circle of waxed paper to fit base of mold. Butter paper on both sides and place on base. Then insert bread slices, first on the bottom and then on the sides. Each slice should overlap slightly.
4. Cook applies in remaining butter until they begin to soften. Mix in sugar, zest and cinnamon. Add wine and continue cooking until all liquid is gone.
5. Fill mold with apples and cover with remaining bread. Place mold on baking sheet and bake for 40 to 45 minutes, or until golden brown. Allow to cool for 10 minutes. Invert on a warmed platter and serve with hot apricot sauce.

Serves 6- 8