ARTISTS COOKBOOK BY MAM
RECIPE #11
Ryan Gander - “Crème Fraîche and Caviar on Molasses Black Tea Bread, Bloody Mary Cherry Tomatoes with Celery Salt, and Lettuce, Champagne and Caviar Soup” and “Dark Lady Stormy Grey” [optional, to drink]

Current Location: Suffolk, UK

English conceptual artist Ryan Gander never fails to stimulate our imagination with his stories and concepts of works produced based on meticulous research.
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This particular dish also has us imagine a great deal about the soirées that Ernö Goldfinger hosted at his own home then.
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The recipe is accompanied with a drawing by Ryan himself, colored by his daughter. It also seems that the former home of Goldfinger's on 2 Willow Road, London, also preserves his lifestyle exactly the way it was. 　
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• Story behind the Dish
Inspired by the soirées held at 2 Willow Road, London in the 1940s.
A few years ago, I was asked to make a show at 2 Willow Road, London, the former home of the modernist architect Ernö Goldfinger, a hero of mine [now a museum held by the National Trust].

Whilst researching through his archives, I discovered that his wife Ursula Blackwell and he were known for holding soirées with bohemian friends including Max Ernst, Lee Miller and Bridget Riley throughout the 1940’s.
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At these soirées, it is folklore that Ursula would serve caviar on black bread with rum and cold tea. These recipes are imagined variations on the couple’s soirée menu, best served whilst listening to Charlie Parker or Juliette Gréco.

• Ingredients
Molasses Black Tea Bread:
1 cup cold black tea;
170 g (6 oz.) butter;
225 g (8 oz.) soft brown sugar;
340 g (12 oz.) mixed dried fruit;
340 g (12 oz.) self-rising flour;
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1 tsp ground mixed spice;
1 tsp ground cinnamon;
3 eggs beaten; and crème fraîche and caviar (amount as desired for both)
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Bloody Mary Cherry Tomatoes:
30 ripe cherry tomatoes (about 2 lbs.);
1 + 1/2 cups good vodka;
1/4 cup sherry;
1 tbsp Worcestershire sauce;
1 tsp Tabasco sauce;
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1 tsp freshly-grated horseradish;
4 fresh thyme sprigs; and celery salt and table salt, to serve
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Lettuce, Champagne and Caviar Soup:
50 g (1.75 oz.) butter;
1 large white onion fairly finely chopped;
2 small potatoes, finely chopped;
250 ml (9 fl. oz.) champagne;
3 heads of Cos (Romaine) lettuce, roughly chopped;
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1 liter (1 + 3/4 pints) hot Vegetable stock;
250 ml (9 fl. oz.) double cream;
6 tsp caviar; and salt and pepper
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Dark Lady Stormy Grey:
5 Lime Wedges;
200 ml ginger beer;
50 ml Havana Club 7 Años; and 5 dashes angostura bitters
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• Directions
Molasses Black Tea Bread:
1. Pre-heat the oven to 170°c/325°f/gas mark 3
2. Put the tea, butter, sugar and fruit into a saucepan over a low heat and simmer for about 15 minutes until the fruit is plump. Leave to cool, then beat in the flour, spices and eggs.
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3. Put the mixture into a greased and lined 10cm/8inch diameter cake tin and bake in the preheated oven for 2 hours, until cooked through. Leave to cool.
4. Serve with or without butter.

Bloody Mary Cherry Tomatoes:
1. Prick each tomato several times using a toothpick.
2. In a bowl, mix together the vodka, sherry, Worcestershire sauce, Tabasco sauce, horseradish and thyme.
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3. Place the tomatoes in a large jar then pour over the marinade until they are covered. Leave for at least 48 hours.
4. Serve the tomatoes with a small dipping bowl of equal measures of celery salt mixed with table salt.
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Lettuce, Champagne and Caviar Soup:
1. Melt the butter in a saucepan, add the onion and cook over a medium heat for 5 minutes without coloring, stirring frequently.
2. Add the potatoes and cook for 7 minutes, stirring frequently.
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3. Pour in the champagne and allow the alcohol to evaporate before adding the lettuce.
4. Stir well, then pour in the hot stock and bring to a simmer.
5. Cook for about 8 minutes, or until the potatoes are soft.
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6. Leave the soup to cool for a few minutes, then transfer to a blender in batches and blend until smooth, adding the cream and seasoning as you do so.
7. Pour all the blended soup into a clean saucepan and reheat gently.
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8. Serve the soup in cups or bowls, each topped with a spoonful of caviar.

photo: A drawing by the Artist, colored in by Olive May Gander (age 10)

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