On this day 110 years ago, Titanic survivors arrived in New York aboard the Carpathia, the first ship to reach the wreck. Reportedly, 40,000 people crowded the piers, waiting for a glimpse of the 700 or so survivors. To mark the day, I'm sharing a recipe for a dish from the final dinner the first-class passengers ate on the Titanic.
Cold asparagus vinaigrette appears far down on the menu.
In the Titanic's first-class dining room, dinner service followed French dinner customs popular at that time, with courses brought to the table one by one and cold dishes served after hot ones.
The asparagus vinaigrette on the Titanic probably would have been boiled before being cooled and served cold. The roasted asparagus in the recipe I'm sharing is delicious warm or cool.
I've previously shared recipes for other items on the Titanic menu: Saute of Chicken Lyonnaise and Punch Romaine. In another post I described my experience trying to re-create a Titanic dinner. I did that as research for my 5th Five-Ingredient Mystery, S'more Murders, in which my sleuth Val caters a Titanic dinner aboard a yacht.
A Titanic-obsessed yacht owner hires Val to re-create the final meal served on that doomed ship. The yachtsman's wife has happy memories of campfires with s'mores and insists that the treat be added to the dinner. On the anniversary of the ship's sinking, the yachtsman welcomes his guests aboard and assigns them roles in a murder mystery game, "Death on the Titanic." Val soon reaches the chilling conclusion that the host is fishing for the culprit in a real crime. When someone goes overboard, Val has to reel in a killer before s’more murders go down.
Maya Corrigan writes the Five-Ingredient Mysteries featuring café manager Val and her live-wire grandfather solving murders in a Chesapeake Bay town. Each book has five suspects, five clues, and Granddad's Five-Ingredient recipes. The most recent book in her series is Gingerdead Man, described by Kirkus Review as "a spirited holiday cozy."
Visit her website to sign up for her newslettter. One subscriber wins a book each time a newsletter goes out. Check out the easy recipes, mystery history and trivia, and a free culinary mystery story on the website.
If you were invited to a Titanic memorial dinner aboard a yacht, would you go?
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We had the first asparagus from the garden last night for supper. Thanks for the recipe and another way to fix it.
ReplyDeleteAs for the invite on a ship to eat, I doubt if we would go. Mostly because our experiences of eating on a small cruise supper ship have not been very good. I would be more prone to at least taste every item on the menu. Hubby not so much. He's more of go to a 31 flavor ice cream shop and order vanilla. LOL
2clowns at arkansas dot net
My husband does exactly the same, always going for vanilla ice cream! Thanks for your comment, Kay.
DeleteA Titanic dinner? Sure.
ReplyDeleteThis recipe sounds simple and good. Roasting veggies makes such a difference.
It's hard to believe we used to boil so many vegetables that we now roast! Thanks for commenting, Libby.
DeleteWhen I was growing up (back in the time of dinosaurs) frozen vegetables were The Thing. And they were cooked to death. Is it any wonder so many children didn't want to eat vegetables?!
DeleteSo true, Libby!
DeleteWhen I was a kid I hated asparagus because it was boiled and slimy and disgusting. Now it's one of my favorite vegetables, especially straight from the garden and roasted or broiled for eight minutes, then sprinkled with sea salt.
ReplyDeleteThanks for this recipe. We have a lot of asparagus coming up this year, and it will be nice to have some new ways to prepare it.
That's my experience with the asparagus of my youth too. But now I love it.
DeleteI served this recipe yesterday for Easter dinner (but without the vinaigrette). The preparation process and ingredients were the same. Didn't know I was making something served on the Titanic.
ReplyDeleteThanks for your comment, Dolores. I also served it for Easter dinner, but with the vinaigrette.
DeleteAsparagus is one of my favorite vegetables! My oldest daughter hates it and my youngest likes it. We are torn in my house, but I still make it. Your recipe looks yummy!
ReplyDeleteThanks for commenting, Tina. Maybe your youngest will come around. I remember so many things my kids wouldn't eat that they now enjoy.
DeleteI would definitely go to a Titantic dinner prepared on a yacht. My daughter loves asparagus and so do I so I'm looking forward to making this recipe.
ReplyDeleteI'd go too, as long as there were plenty of life jackets on the yacht!
DeleteLove asparagus! I've been lucky to go on several yacht cruises, including one I helped cater for a friend's casual wedding reception. Absolutely would go on a Titanic dinner, as long as land was in sight, lol.
ReplyDeleteThanks for you comment, Lynn. Land in sight and life jackets on board!
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