A toast to Queen Victoria
FEAST: Celebrating the woman behind Canada’s long weekend
Just in the nick of time — it’s the May 24 long weekend. And boy, as a nation, we really need a break. This Canadian statutory holiday is celebrated on the Monday before May 25 in every province and territory.
It’s in honour of Queen Victoria’s birthday and for many it’s the unofficial start of summer.
But just who are we celebrating? A queen who was considered the longest reigning monarch in British history, remaining on her throne for 63 years and 216 days, but that was before Queen Elizabeth II took the title.
Nicknamed Drina, later The Gobbler (you’ll soon learn why), Queen Victoria was born in Kensington Palace in 1819 and died in the Isle of Wight in 1901. She was the last of the house of Hanover and gave her name to the era known as the Victorian Age.
Queen Victoria was crowned at the age of 18, and barely five feet tall, she was serious yet warm-hearted and lively. She had an outspoken nature, an imposing reputation, and a rather randy side with her beloved husband, Prince Albert, whom she proposed to, she being queen and all. They bonded over music and sexual passion that resulted in nine children, born almost one after the other.
Widowed in her 40s, she always wore black in honour of her departed husband, whose death she never really got over. She became the symbol of the British Empire.
And boy, could she eat. Victoria loved food, in fact her appetite was voracious and fast; she could down a dozen courses in under a half-hour. There was no such thing as hours-long banquets. When she finished a plate — so did everyone else. Dinner guests had a hard time keeping up with her, thus earning her the moniker The Gobbler.
Dinners were hefty and included soup, fish, roast beef, dessert, fruits and much more. There were four to six courses, with seven to nine dishes in each course. And, just to be on the safe side, a buffet of hot and cold meats was also kept on a sideboard during the meal, just in case someone became peckish between courses.
The Queen had a weakness for potatoes — and rich desserts. Lots of them. Her sweet tooth saw her enjoying cakes, pastries, puddings and ice creams, jams and jellies.
And yes, the Queen was also a lover of whisky. And Vin Mariani, a special tonic of wine mixed with cocaine.
Unfortunately, all that rich food and turbo-eating gave her a decades-long case of indigestion. And weight issues — the size of her silk pantaloons were legendary, and said to measure 59-inches at the time of her death. We can just hear her saying “We are not amused” by that last bit of information!
Recipes
It’s been written that before Queen Victoria married the love of her life, Prince Albert, she had a crush on Tsarevich Alexander Nikolaevich Romanov — heir to the Russian throne. The future Czar Alexander II was a guest in the royal household and, for a brief moment, there was talk of a commitment. It never happened, but the two ended up committed years later when the Czar’s only daughter, Grand Duchess Maria Alexandrovna, married one of Queen Victoria’s sons, Prince Alfred. Which makes the following beef Stroganoff recipe apropos for Victoria Day celebrations.
Beef Stroganoff
Recipe courtesy of celebrity chef Graham Elliot on behalf of Walmart.
Serves: 4 4 beef strip loin medallions (note for Victoria Day, steak could be seared on a grill) Salt and pepper, to taste 2 tbsp (30 mL) canola oil 1 white onion, diced 4 portobello mushrooms, sliced 1 cup (250 mL) Greek yogurt 1 lb (450 g) egg noodles, cooked as per package instructions
2 tbsp (30 mL) fresh parsley or dill, chopped
Season beef with salt and pepper. In a pan over medium-high heat, sear beef for roughly 3 to 5 minutes on each side (or to your liking). In another large pan, heat canola oil then add onions and mushrooms and sauté for 7 minutes.
Slowly mix in yogurt and reduce heat to simmer for 5 minutes. Add cooked egg noodles and stir to combine mixture.
To plate, spoon stroganoff mixture onto centre of plate. Top with beef medallions and sprinkle fresh herbs on top.
Queen of Pudding
Adapted from a Jamie Oliver recipe (Jamieolver.com).
Serves: 6 1/4 cup (60 mL) butter, plus extra for greasing 11/4 cups (310 mL) milk 1/2 cup (125 mL) sugar, divided 1/4 cup (60 mL) fresh white bread crumbs
1 large lemon, zested and juiced 2 large free-range eggs 2 tbsp (30 mL) raspberry jam* Cream, for pouring
Preheat oven to 350 F (180 C). Grease an 8-inch (20-cm) pie dish. Place butter, milk and 1 tablespoon (15 mL) of sugar in a saucepan over a low heat and bring almost to a boil, stirring occasionally. Place bread crumbs in a bowl and pour hot milk mixture over top. Allow to soak for 15 minutes. Separate egg yolks and whites; lightly beat yolks.
Stir lemon zest and juice into soaked bread mixture, then add beaten egg yolks. Pour into pie dish and bake in oven for 25 to 30 minutes, or until firmly set. Remove and allow to cool, leaving oven on.
Lightly warm jam in a pan, then spread it evenly over pudding.
For meringue topping, whisk egg whites until soft peaks form, then gradually add remaining sugar and whisk until smooth and glossy. Spread (or pipe) meringue over jam and return pudding to the oven for 15 to 20 minutes, or until meringue is lightly browned on top. Serve pudding hot, with cream on the side.
You can add 1 tablespoon (15 mL) of port, or other sweet wine to warmed raspberry jam for extra flavour.