Dinner en Homage James Mason

According to emails from our many unknown visitors around the globe - unknown only in the sense we've yet to physically meet - our single most popular feature at Cafe Drake remains the homage dinners, always lovingly constructed in honor of those who have touched us deeply with their talent, style and presence. Much thought goes behind these postings which originated as caprices, so we don't get the chance to create as many as you'd obviously like. But here goes another, paying respect to our beloved James Mason (and fave of Cafe galpal Yolie Hunt). With over a hundred films to his credit, a humble suggested ESSENTIAL filmography includes: The Night Has Eyes (1942), East Side, West Side (1949), The Prisoner of Zenda (1952), 20,000 Leagues Under the Sea (1954), North by Northwest (1959), Lolita (1962), Georgy Girl (1964) and Salem's Lot (1979). For an actor who spent much of his career portraying villains and complicated anti-heroes, Cafe Drake presents the following moody, warm-weather meal. Evening gowns for women, tuxes for gentlemen recommended, and should you choose to recreate this themed dinner, serve iced champagne throughout every course. Bold black-and-white ambiance may also be featured via strategically placed spots and up-lights.

DINNER EN HOMAGE JAMES MASON

Cold Tomato Bouillon

(Prepare several bouillon cubes in water according to package instructions. Boil longer than suggested to obtain a denser liquid. Cool slightly then press 3-4 canned peeled tomatoes through a fine mesh strainer into the broth. Add a few teaspoons Madeira or port wine to the mixture, reheat to just under a boil and chill again. Serve with a dollop of unsweetened whipped cream and diced green bell peppers.)

Cold Poached Salmon

(Poach fillets, skinless, in a strong chicken broth, always keeping covered and just under a simmer. This should take about 10 minutes at most. Chill in liquid then drain well on paper towels. Place on refrigerated individual dishes and top with 2-3 slices hard boiled egg. Garnish with a dollop of homemade mayonnaise and fresh dill, chervil, tarragon or parsley. Warm boiled new potatoes with butter and black pepper make a soothing, elegantly neutral and pleasant side.)

Cantaloupe Ice

(Boil 4 cups water and 1 3/4 cups sugar together until a syrup forms. This will take 5 minutes and not much more. Cool. Now blend chopped cantaloupe pieces, including accumulated juices, in a blender to achieve roughly 9 cups (about 2 very large ripe cantaloupes, maybe 3). Add 3/4 cup fresh lemon juice and 2 egg whites (no need to whip). Add this mixture to the cooled syrup. Chill for as long as you can; ideally overnight. Place in ice cream maker and freeze according as always to manufacturer's instructions. For extra elan, serve topped with a few fresh cherries marinated in 3-4 T. good brandy.) NOTE: At Cafe Drake you've noticed many ice cream and sorbet recipes in the past 2 years, and some have expressed consternation at not having an ice cream maker. As we've explained before we use a non-electric Donvier model purchased from Ebay for $15. Many varieties are available at reasonable to rock-bottom prices. Even though this is really a million dollar menu it need only cost a few bucks!