Cheshire Pie

Take a loin of pork, skin it, cut it into steaks, season it with salt, nutmeg, and pepper; make a good crust, lay a layer of pork, then a large layer of pippins pared and cored, a little sugar, enough to sweeten the pie, then another layer of pork; put in half a pint of white wine, lay some butter on the top, and close your pie: if your pie be large, it will take a pint of white wine.

— Glasse, Hannah. “The Art of Cookery Made Plain and Easy”, 1747

21st-Century Recipe

Ingredients

• 1 lb. pork tenderloin, cooked

• 2 tbsp. butter

• ¼ tsp. salt

• ¼ tsp. nutmeg

• 1 tsp. pepper

• 2 large Granny Smith apples

• 2 large MacIntosh apples

• 2 tbsp. sugar

• ½ cup wine

• Pastry, homemade or store bought

Instructions

1. Preheat the oven to 350°.
2. Roll out dough into a 12-inch circle. Transfer into a 9-inch pie pan. Allow the dough to overhang the lip of the pan. Return pie pan with dough to the refrigerator until it is needed.
3. Slice the tenderloin into round slices that are ¼ inch thick. Season with salt, nutmeg and pepper.
4. Peel, core and quarter the apples. Cut the quarters into slices that are ¼ inch thick.
5. Fill the pie by alternating layers of pork, apples and sugar. When the pie is filled, lay the butter over the filling. Pour in wine.
6. Roll the second piece of pastry dough into a 12-inch circle. Place top layer of the pie shell over filling. Trim the dough so it is flush with the edge of the pie pan. Flute.
7. Place a rimmed baking sheet on the middle rack of the oven. Place the pie in the middle of the sheet. Bake at 350° for 35-45 minutes.
8. Enjoy!

·      2.5 oz London Dry Gin (brands like Beefeater or Tanqueray work well)

·      0.5 oz Dry Vermouth

·      Ice cubes

·      Garnish: A lemon twist or 1-3 green olives

Instructions

1. Chill your glass: Place a martini or coupe glass in the freezer or fill it with ice water while you prepare the drink.
2. Combine ingredients: In a mixing glass, add the gin and dry vermouth.
3. Add ice and stir: Fill the mixing glass with fresh ice cubes and stir the mixture well with a bar spoon for about 20–30 seconds, until it is very cold. Stirring, rather than shaking, keeps the drink clear and silky smooth.
4. Strain and garnish: Empty the chilled glass and strain the cocktail mixture into it.
5. Finish: If using a lemon twist, express the oils by twisting the peel over the drink, then drop it in or rim the glass with it. If using olives, skewer one or three on a cocktail pick and place it in the glass.

Photo caption: In the 1950s, as the shadow of World War II’s devastation began to recede, Caroline Ferriday worked tirelessly to bring 52 women who survived Nazi medical experiments at Ravensbrück concentration camp to the United States for care. In 1958, she invited 4 of the women who participated in the trip to her home in Bethlehem, now known as the Bellamy-Ferriday House & Garden, to celebrate Christmas with her. Here, Ms. Ferriday is pictured playing music with the women.