It all started with a simple book recommendation. I love people who read and have a passion for history and literature. However, I am not one of these people. I have tried to take up reading as a hobby, but normally I am fast asleep within a few chapters. I tend to stay on the move, working in my yard or taking my dogs on a walk, instead of sitting and reading.
This book was different. A very good and respected friend recommended that I read a new book about Winston Churchill. Churchill is one of my favorite historical figures, but I have to admit that I have not been able to get through very many of his books. The thought of conquering a 3,000-page volume of stories is more than I can wrap my brain around. Katherine Carter’s delightful new book, Churchill’s Citadel, Chartwell and the Gathering Before the Storm, hit the perfect sweet spot between serious historical documentary and delightful party manual.
Carter is the longtime curator and historian of Chartwell, Churchill’s country estate south of London. She had the privilege of analyzing boxes of materials and decades of notes, correspondence, and many of the “everyday” notes about life at Chartwell. I believe she even lived in the upstairs attic of Chartwell for a period of time working, researching, and preparing to write this book. She pored over menus and guest lists while doing her homework on the historical importance of the people who visited Chartwell shortly before the outbreak of World War II.
Chartwell not only served as a secluded and quiet escape for Churchill during his “wilderness” years, (approximately 10 years when Churchill was out of power between World War I and World War II) but it also served as a private place for Churchill to host people who provided essential information to him about the buildup to World War II. He was having dinner and lunch with people who knew the real military numbers and activities taking place in Germany. His time at Chartwell was marked by open and lively conversations about the future of England and the issues they were facing at that time.
I loved the book and it was delightful lesson about an amazing man and his family life in his beloved country home. Each chapter of the book discusses important figures who visited Chartwell prior to World War II, including, Albert Einstein and T. E. Lawrence (Lawrence of Arabia), journalists, professors, intelligence officers, expelled diplomats, ambassadors, English aristocrats, and political activists. All came for tea or dinner and helped save civilization. Carter takes the reader through the early days of Hitler’s reign, to the slow but steady buildup of arms and aggression. Churchill held his ground rhetorically and kept the people of England, Parliament, and the British leadership up-to-date on Hitler’s diabolical preparations for war.
Hitler’s ultimate plan was so clear to Churchill, but Britain’s political leadership refused to budge. Whether it was arrogance, prejudice against Churchill, or misguided belief that Hitler could be stopped by diplomacy and compromise, Churchill understood the Nazi threat from the very beginning. What is clear about Hitler in hindsight and in today’s history books, was not clear to many in the British government. Armed with information and firsthand accounts from his dinner party guests, Churchill used that information to warn his country and the world.
The Churchill family’s hospitality was used in a way that not only benefited their island nation, but also the entire world. Imagine where we would be today without these Chartwell dinners. It serves as a reminder that most problems can be solved sitting across the dinner table with someone, rather than sitting at a computer or typing in some internet response.
Churchill’s gatherings and his desire to spend more time in real conversation were the inspiration my friend needed. He wanted to start “Chartwell Dinners” and gather people together to discuss the topics of the day. Beverly and Arthur Johnston hosted our first dinner at their beautiful home in Treasure Cove on Tidewater Lane. It was incredibly fun and inspirational, and we hope to continue the gatherings on a regular basis.
First, read the book. It is fantastic. Then, think about starting your own Chartwell Dinner. Invite a group of trusted friends and plan to discuss topics of the day, books, trends, and other things that might get your mind working. It is doubtful that we will be called to save the free world, but we may all learn a little something or may even alter our opinions, and viewpoints.
While conversation and camaraderie were definitely the focus of the gatherings, the food did not take a backseat. The impressive meals at Chartwell were described in detail in the book. One book review summarized it perfectly: “History, clearly, is not made on an empty stomach, nor, especially, with an empty glass. The Churchills drank—and served—copious amounts of expensive Pol Roger, the house champagne.”
A simple filet of beef, cooked to perfection, was served at our inaugural dinner and our capable host and hostess did a perfect job in making everyone feel welcome. We had twice baked potatoes and green bean bundles, two of my favorites.
Many of the dishes described below can be prepared and prepped ahead of time to minimize last-minute efforts. Since most of us do not have the extensive staff Churchill employed at Chartwell, we need to keep our menus simple when entertaining. For me, good and basic food is better than fancy food any day of the week.
While beef is extravagant these days, it certainly is worth it for a special occasion. Other alternatives could be an eye of the round or pot roast.
Filet of Beef
This recipe comes from the Barefoot Contessa and it has been perfect every time I have ever prepared it. Plan to serve the beef with horseradish cream and the beef jus.
1 whole filet of beef, 4 to 5 pounds, trimmed and tied, if needed
2 tablespoons butter at room temperature
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
Preheat oven to 500°. Place the beef on a large baking sheet and pat dry with paper towels. Spread the soften butter on the beef and sprinkle it evenly with salt and pepper.
Roast in the preheated oven for exactly 22 minutes for rare and 25 minutes for medium rare. Remove from oven and cover tightly with aluminum foil and allow to rest at room temperature for at least 20 minutes.
Remove any of the strings if the beef is tied and slice the fillet when ready to serve.
Horseradish Cream
2 tablespoons prepared horseradish
1 cup heavy whipping cream, chilled
1 teaspoon salt
In the stand of a mixer, with a wire whisk, whip heavy whipping cream until soft peaks form. Add in horseradish and salt and continue whipping until firm peaks form. Season to taste and add additional salt or horseradish if desired. Store in the refrigerator until ready to serve.
Twice Baked Potatoes
Growing up, my mother made twice baked potatoes often and I cannot imagine a better and easier way to serve a potato. You can add whatever suits your taste for the fillings and you can even prep them in advance and freeze when needed. Simply prepare the potatoes as the recipe directs and then allow to cool completely. Wrap potatoes individually and freeze. Once frozen, store in a zip top bag. Defrost and then bake until hot.
8 baking potatoes
2 sticks butter
1 cup sour cream
1 cup milk
2 teaspoons season salt or salt and pepper to taste
4 green onions, chopped or thinly sliced (optional)
8 slices of bacon, cooked crisp and crumbled (optional)
1 cup sharp shredded cheese (optional)
Wash potatoes and prick about three times with a fork. Bake in a 425 oven for one hour or until potatoes are tender. Set aside to cool for about 10 minutes.
Using a towel so you do not burn your hands, carefully slice about 1/4 inch off the top of the potato. Using a spoon carefully scoop out all the baked potato flesh and put in a bowl. Be careful NOT to cut through the skin of the potato.
Add butter, sour cream, seasonings, and milk into a bowl with the hot potato flesh. Mix well or beat until fluffy and combined. Fold in cheese, bacon, and green onions, if using.
Fill the potato shells with the mixture and top with a little extra cheese. Bake at 425 for about 20 minutes and serve hot. Feel free to top with some chopped chives or parsley and paprika if desired.
Green Bean Bundles
Green bean bundles are a family favorite and I have tried every combination of sauces for this dish. From the recipe below, to Italian dressing, or Catalina dressing serving as the sauce. All are very good. While the bacon may be the key ingredient, instead of the sauce, the combination of flavors is perfect.
This is not the recipe that our hostess used. Hers were simply dressed and very delicious without the vinegar sauce. Choose the topping for the bean bundles that suits your tastes and enjoy.
2 cans of whole green beans (I have used fresh and frozen, but prefer the canned.)
1/2-pound thin sliced bacon, cut in half
Divide green beans into small bundles of about six to eight each and wrap with bacon in the middle of the bundle. Secure with toothpick, if needed. Put all bundles in an oven proof casserole dish.
Green Bean Sauce:
3 tablespoons butter
3 tablespoons tarragon vinegar
1/2 teaspoon salt
1 teaspoon paprika
1 tablespoon freshly chopped parsley
1 teaspoon onion juice or 1 teaspoon freshly grated onion
Combine all sauce ingredients in a small sauce pan and heat until butter is melted and thoroughly mixed. Pour over the green bean bundles. Bake in a 375° oven for 15 to 20 minutes. If bacon is not brown put under the broiler until bacon is crispy.
Chartwell Dinner Desserts
Our desserts for the evening were provided by Beverly Johnston and she knocked them out of the park. She is not an amateur in the kitchen and makes delicious and beautiful petit fours and cakes. She is also a big fan of family dinner and understands the power of food and fellowship.
She shared that she had recently compiled hand-written copies of all her “family favorite” recipes for her three daughters. She included two fantastic quotes in their recipe books. She added the words from Ronald Regan's farewell address: "All great change in America begins at the dinner table" and another bit of wisdom from an Instagram post (memesrecipes) "In our homes, at the dinner table, change begins; dreams begin; values are preserved; hearts are softened; God is honored; forgiveness takes place and Love is shared." I could not agree more.
Beverly’s Easy Lemon Dessert
This lemon dessert has to be one of the best things I have ever eaten, and since Beverly calls it “easy,” just makes it that much better. It is cool and refreshing with just the right amount of tartness from the lemon. Beverly explained that the recipe is not an original of hers but it is definitely one to save.
First Layer:
1 1/4 sticks margarine ( softened)
1 1/2 cup self-rising flour
1 cup chopped pecans
Mix all ingredients and spread into a sprayed 9 x 13. Bake at 350 for 20 minutes or until lightly browned. Let cool completely.
Second Layer:
2 ( 8 oz ) cream cheese, softened
2 cups powdered sugar
2 cups Cool Whip
Beat cream cheese and powdered sugar with a hand mixer. Stir in Cool
Whip. Spread gently onto cooled crust.
Third Layer:
2 cans condensed milk
3 egg yolks
1 cup fresh lemon juice
Mix well and gently spread onto 2nd layer. Allow to chill for about 30 minutes.
4th Layer:
1 (8oz) Cool Whip
Spread Cool Whip on top of third layer.
Cover and refrigerate overnight. Cut into squares and serve chilled.
Beverly’s Chartwell Strawberry Cake
While Beverly explained that this is not an original recipe of hers, I think she may have perfected the strawberry cake. It is flavorful, moist, and was a perfect dessert for our Chartwell Dinner. I always attribute delicious, wild, and flavorful strawberries to Britain and can envision Winston Churchill enjoying a big slice of this cake at Chartwell.
I box white cake mix
1 (3 oz ) box strawberry Jello
4 large eggs
1/2 cup sugar
1/4 cup all-purpose flour
1/2 cup finely chopped fresh strawberries
1 cup vegetable or canola oil
1/2 cup milk
Mix all ingredients at low speed for one minute. Scrape down sides of the bowl and then beat at medium speed 2 minutes.
Pour batter into three parchment paper lined nine-inch cake pans.
Bake at 350° for 20-25 minutes or until cake springs back when lightly pressed with a finger.
Cool completely on wire racks before frosting.
Frosting
1 cup butter softened
2 pounds powdered sugar
1 cup finely chopped fresh strawberries
Beat butter until fluffy. Add powdered sugar and chopped strawberries. Add a little milk if too thick. You can also add a tiny amount of pink food coloring if you want it to be pinker. Spread icing between layers, top, and side of cake. Store in refrigerator until ready to serve.
Churchill enjoyed serving plenty of wine and champagne but that is definitely not required to make it a fun event. We have to remember that Churchill had a driver and also took several naps throughout the day. Our lifestyles may not allow us to celebrate in same manner, but nevertheless, celebrate with close friends and family; talk about our future and enjoy the beautiful surroundings of wherever you are; and be thankful for a man named Churchill that simply would not back down and allow Hitler to win.
