January 07
Princess Charlotte
Augusta of Wales' Birthday
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Princess Charlotte Augusta of
Wales was the only child of the ill-fated marriage between George IV
(June 26) 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 a 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.
Charlotte's death left the Prince
of Wales without any direct heirs, and meant that her paternal grandfather
George III had no legitimate grandchildren from his twelve surviving
children - and most, if not all, of his daughters were either sterile or
past childbearing. The death resulted in a mad dash towards matrimony by
most of her bachelor uncles (the marriage of her uncle Prince Edward
Augustus, Duke of Kent, produced the eventual heir—Queen Victoria).
Prince Leopold, who would later become the first King of the Belgians,
married again and had a daughter who was named Charlotte after his first
wife and who would later become empress-consort of Mexico. |
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Princess Charlotte Augusta
of Wales |
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When
Princess Charlotte was a child, the great French chef
Marie Antoine
Careme was employed by
her father, who was regent due to George Ill's affliction with porphyria, a
metabolic disease that affected his brain. 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 let's repeat Careme's
birthday tribute for Charlotte. Since there has not of been a film with the
princess as a principal, we recommend a book instead,
The Tears of Albion;
an Ode on the Death of the Princess Charlotte-Augusta of Wales
by Richard. Nottingham. |
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Apple Charlotte
Special Equipment
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6-cup Charlotte mold
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Ingredients
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1 loaf white
bread, sliced
1/2 lb butter, melted
6 large yellow Delicious apples pealed, cored and quartered
6 TB butter
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1/ 3 cup sugar
1/2 tsp cinnamon
1 tsp grated orange zest
1/2 cup dry white wine
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Instructions
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- Preheat oven to 400° F.
- 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.
- 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.
- 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.
- 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
Apricot Sauce |
Ingredients
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1/2 lb dried
apricots
1/2 cup sugar
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3 TB apricot brandy
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Instructions
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- Place apricots in a saucepan covered
with water and allow then to soak for
at least 4 hours. Place pan over medium heat and simmer until apricots
are soft (about 20 minutes. Remove apricots and drain..
- Place apricots in blender or food
processor and puree. Place puree and sugar in a saucepan and cook over
medium heat until sugar is dissolved. Stir in apricot brandy. Serve
hot.
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Coffee-Cognac Charlotte Russe
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Special Equipment
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Ingredients |
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2 envelopes unflavored gelatin
2 TB water
1 1/2 cups half and half
4 egg yolks
1/2 cup sugar
1 tsp vanilla
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1/4 cup cognac
3 tsp instant coffee
1 cup whipping cream
1/4 cup sugar
1 package ladyfingers
1 cup whipping cream
for garnish
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Instructions
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- Soften gelatin in 2 TB water,
- Make a crème anglaise (custard
sauce) by heating milk and 1&1/2 cups sugar and instant coffee in a medium saucepan over medium
heat. Stir to dissolve sugar, coffee, and softened gelatin, and remove from heat just before it comes to
a simmer.
- Whisk egg yolk in a medium bowl. While
whisking, slowly pour hot milk into yolks, beating continuously. Pour
mixture back into saucepan and cook over medium heat, stirring constantly
with a wooden spoon, until mixture begins to coat spoon. Do not let
mixture come to a boil. Remove from heat and allow to cool to room
temperature. Stir in vanilla and cognac and set aside.
- Pour crème anglaise
mixture in metal bowl. Fill 1/3 larger bowl with ice and water. Place bowl
with custard mixture over it and stir continuously with a wooden spoon
until mixture thicken and begins to coat spoon. Remove bowl and set
aside
- Split lady fingers Cut a few in half
to line bottom of charlotte mold. Use the remaining ladyfingers to line
the inside of mold.
- Pour mixture into lined mold and
refrigerate for at least 8-hours. When ready
to serve, cut ends off of ladyfingers so top of mold is even.
Moisten a towel in hot water. Wring partially dry. Turn mold over on
chilled serving plate. Wrap mold with warmed towel. If dessert doesn't slip
out, repeat procedure.
- Whip remaining whipping cream and apply as
garnish on top of Charlotte Russe
Serves 6-8 |
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