On July 14th Anna and I went to the Titanic Artifact Exhibition at Union Station in KCMO. It was exactly 100 years and 3 months from that fateful night that she struck the ice burg and consequently sank in the early morning hours of April 15th, 1912.
Knowing that we would be going to the exhibit I planned the recipe test dinner around a Titanic theme. First I googled the last dinner on the Titanic- there is a full menu! I wanted to make sure to have a dessert- you know, following the thought of those who turned down the dessert on the last meal, (aka, live life to the full now)- but they were either too simple or would take too much equipment I do not own (Creme brulee)- so I decided to make Angel Food cake instead. Yum! The cast of characters:
As you can tell by the above bottom right picture somehow it flopped. So sad. I almost didn’t post the picture as it tarnishes my exemplary baking record, but it’s the truth. My Angel food cake tasted like fluffy cardboard and didn’t rise one bit. 😦 I blame the intense heat. It’s just too hot out to be making such baked goods, right? Right??? le sigh.
Poor Anna weathered my Angel Food cake meltdown and we went to the Union Station for the exhibit:
We paid $19.12 for the tickets. Well played Union Station, well played. Anna one upped them and paid in cash- $20.12. (Get it???) 1912… 2012..??? Anyway..
As you enter the area they have the fashion of the time displayed, and a wall of the events happening in Kansas City at the time.
They gave us boarding passes to enter the exhibit- mine was for Miss Edwina Celia Troutt- when she boarded the Titanic she was 27 years old and was from Bath, England. She had immigrated to the United States but was in England visiting family. She was headed back to the US to be with her sister, who was about to have a baby. Like many others on the Titanic she had been planning to take another ship, but because of the coal strike was transferred to the Titanic. At the end of the exhibit we are to find out the fate of our passengers:
At the entrance they had standing the bell that was in the ‘crows nest’ that was rung alerting the workers of the approaching iceberg.
They had so many plates, serving dishes, silverware, etc. from the wreck. It was interesting to see the good condition that most of them were in. This example bore the White Star Line logo- and would have been used in 3rd class:
This was the recreation of a third class room. I don’t think it looks bad at all! They had the rates compared to today listed here. 3rd class passengers paid the equivalent of just under $1000 for a ticket!:
At the beginning of the exhibit there were examples of machinery that was bent, lists of items stored and the mail being carried to America, rivets from the ship, a luggage ticket, model ship reconstructions, bits and pieces of the interior like faucets and tiles, and items from luggage, including cash -they certainly aren’t the current bills!:
A recreation of a 1st class passenger’s cabin- they had to pay the current day equivalent of around $50,000 for one ticket:
In the middle of the exhibit they had a broken porthole, a large ‘ice burg’ that was real ice you could touch, (so cold!) shoes, a reconstruction of the ship at the bottom of the ocean (including that one door that was left open), hats, and quotes from some the survivors detailing the moment of impact and those several hours right afterward.
These plates were found much like they are displayed here at the bottom of the ocean. They were lined up in their cabinet which is how they fell to the ocean floor, but then the wood cabinet rotted away, leaving the plates:
This is one of the telegraphs aboard Titanic- possibly the one used to relay the command to the engine room to turn away from the iceberg:
Eyeglasses, owner unknown:
This wine bottle still has wine in it! You could see it in the display case with all of the other bottles and jugs:
In the documentary ‘The final word with James Cameron” they detailed the smell of the perfume found in the wreck and how after going through all the artifacts that smelled of death how wonderful opening up the perfume bag smelled. The perfumes were made by Adolphe Saalfeld who was traveling on the Titanic in first class, likely to sell his perfume to the stylish shops in New York by having them try his samples. Of the 65 viles that he carried 62 of them have been recovered from the wreck. They were displayed in a case that had holes so we could actually smell it! They were a musky sort of rose floral smell. This was one of my favorite parts of the exhibit:
This is the video detailing the find of the perfume, from the documentary on the National Geographic channel- “The Final Word with James Cameron” Watching the documentary this is the part that stuck the most with me:
(I do not own this video, nor do I know the person that uploaded it)
We reached the end of the exhibit where there was a wall of names divided by class, separated by those who survived and those who perished.
My person, Miss Edwina “Winnie” Celia Troutt, survived!! After the ship hit the iceberg she left her bunk-mates and went to investigate. She ended up in a lifeboat with her prayer book, a toothbrush, and someone else’s 5 month old child. She recalled later the band playing ‘Nearer my God to Thee’ in the ship’s last moments.
She returned to Massachusetts, and moved to Southern California in 1916 where she joined the Army Corps as an apricot picker. Winnie married her first husband, Alfred Thorvald Peterson in California in 1918. They ran a bakery together in Beverley Hills until his death in 1944. Her second marriage was to James Corrigan. Then in 1964 at age 79, she married for a third time to James Mackenzie. She lived out her retirement in Hermosa Beach, California and died on December 3, 1984, six months away from her 101st birthday and less than a year before the Titanic wreck was discovered.
She last crossed the Atlantic in her 99th year after at least 10 previous crossings. She was also a favorite at Titanic gatherings. Winnie:
We made our way back to my place and started the main dish- lamb chops. Similar to a dish they served at the last dinner on the Titanic. I also added in a side dish of baked mac and cheese and red potatoes.
The Cast of Characters for the lamb chops:
I’ve eaten lamb before, but never cooked it myself, it was an interesting experience! We let it marinate in the fridge for about 30 minutes:
Making the mac and Cheese and the potatoes:
A very fine beverage addition in the form of a cherry limeade from Sonic. I love love love Sonic’s cherry limeades!!:
Creating the sauce for the lamb chops with chicken broth, butter and basil:
The substitute store bought strawberry angel food cake. Not nearly as delicious as a homemade one:
But still delicious with the addition of our strawberry jello concoction from the original homemade angel food cake recipe:
I’ve been fascinated with the Titanic since I was young- I’ll watch any documentary on it, so getting to see the artifact exhibit was very special for me.
There were a few things especially that stood out- they had a part of the hull, that I was *SO* tempted to touch, (but I didn’t!), and the personal items like postcards and gloves, and the window from the cabin that you could tell took a lot of pressure on the metal and the thick glass that cracked. Seeing some of the perfume and the bell from the crow’s nest was incredible as well. I liked how it focused on the human stories around the items. I really wish I was able to take pictures inside the exhibit, but I was good and didn’t- all the pictures above were found on the internet from other sites. I did a little research on the recent artifact exhibits and found that all of the exhibits have different items that switch around. I’ll have to pay attention to the ones that open nearby and go to those too!
Here are the recipes:
Grilled Lamb Chops
- 2 large garlic cloves, crushed
- 1 tablespoon fresh rosemary leaves
- 1 teaspoon fresh thyme leaves
- Pinch cayenne pepper
- Coarse sea salt
- 2 tablespoons extra-virgin olive oil
- 6 lamb chops, about 3/4-inch thick
In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.
Golden Macaroni and Cheese
1 (8-ounce) package elbow macaroni (about 2 cups uncooked macaroni)
- 2 cups milk $
- 1/4 cup all-purpose flour
- 1 teaspoon onion salt
- 2 (10-ounce) blocks sharp Cheddar cheese, shredded (about 4 1/2 cups) and divided* $
- 1 cup soft breadcrumbs (4 slices, crusts removed)
- 1/4 cup butter or margarine, melted
- Cook macaroni according to package directions; drain well. Set aside.
- Place milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute.
- Stir together flour mixture, 3 1/2 cups cheese, and macaroni.
- Pour macaroni mixture into a lightly greased 13- x 9-inch baking dish or 2 (11-inch) oval baking dishes. Sprinkle evenly with breadcrumbs and remaining 1 cup cheese; drizzle evenly with melted butter.
- Bake at 350° for 45 minutes or until golden brown.
Find the recipe here: http://www.myrecipes.com/recipe/golden-macaroni-cheese-10000000569446/
Red Potato Side dish
I made this recipe up, click here to see the original blog where we tried this out and the recipe.
Recipe: Strawberry Sparkle Cake
Prep Time: 25 Minutes | Cook Time: 40 Minutes | Difficulty: Intermediate | Servings: 12
- Angle Food Cake
- 15 whole Egg Whites, At Room Temperature
- 1 teaspoon Cream Of Tartar
- 1-1/2 cup Plus 2 Tablespoons Sugar, Sifted Three Times
- 1 cup Cake Flour
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla
- 1 package (3 Oz.) Strawberry Jello
- 2-1/2 cups Boiling Water
- 1 package (1 Pound) Frozen Sliced Strawberries
- 1-1/2 cup Heavy Cream
- 2 Tablespoons Sugar
Preheat oven to 350 degrees.
Combine cake flour and salt and sift together five times. Set aside.
Beat egg whites until frothy (lots of bubbles but still liquidy and loose.) Add cream of tartar and beat on high until stiff.
With mixer on medium-low, slowly sprinkle in sifted sugar as it mixes in.
Remove bowl from mixer and fold in sifted flour gently until it’s all combine. Sprinkle vanilla into the bowl and fold gently.
Spoon batter into tube pan—make sure there’s no grease or butter in there! Smooth the top and bake for 35-45 minutes, or until a wooden skewer stuck all the way to the bottom comes out clean. (Don’t open the oven while it’s baking!)
Carefully remove the cake from the oven and immediately invert it on a wine or vinegar bottle. Let it cool completely while hanging upside down. Once totally cool, remove it from the pan.
To make the filling, sprinkle the jello powder into a bowl and pour in 2 1/2 cups of boiling water. Stir to dissolve, then add the bag of frozen sliced strawberries. Stir to cool the mixture and set it aside.
Turn the cake upside down so that the end that was stuck to the bottom of the pan is now facing up. With a serrated knife, carefully cut the top 1-inch of cake from the top. Remove it and lay it beside the cake. Next, with a small paring knife, make two concentric cuts in the cake: one cut is 1 inch from the outside rim, the other cut is 1 inch from the inside rim. (Be careful not to cut all the way through to the bottom of the cake! Leave about an inch from the bottom.)
Tear out a trench in between the two cuts and save the torn cake pieces for another use.
By now, the strawberry mixture should be cool and somewhat gelatinous. IMPORTANT: If mixture is not thick, stick it in the freezer for 15 minutes or until it thickens and sets. Carefully spoon the mixture into the trench in the cake, filling it all the way to the top and ever-so-slightly above to allow for a little settling. Place the top of the cake back on top, lining it up just right.
Refrigerate cake for a couple of hours (or you can stick it in the freezer for an hour or so if you’re in a hurry!)
To serve, whip together the cream and sugar until stiff. Spread all over the cake. Cut into slices and serve! Note that once you make a cut, the filling will slightly seep out of the remaining cake, but not overly so.
Good luck with yours, I hope it turns out better like mine- like it did here: http://thepioneerwoman.com/cooking/2012/07/strawberry-sparkle-cake/