Page 52 - The Hunt - Spring/Summer 2023

Recipes continued from page 14
like a framed portrait of the Queen Mother for a tailgate laid out as an afternoon tea. At Willowdale, she donned a pith helmet and served coconuts with holes drilled in them for straws.
Wagman, meanwhile, has anchored tailgates with a Range Rover and a Rolls-Royce. For the safari-themed repast, he rolled up in a Dodge 3500 diesel truck packed with campaign furniture, table linens, China, glassware and tropical potted plants. “George is an expert in stuffing everything in whatever vehicle we’re taking,” says Yount.
On race day, Yount rises at 4 a.m. and bakes pies. “My favorite is rhubarb, but not strawberry rhubarb. And I always make my crusts with lard,” she says.
At Willowdale, the star of the feast was a picnic pork shoulder and a cake with fondant frosting decorated with passion flowers from Yount’s garden in York, Pennsylvania. “I
also recommend single servings—egg-salad sandwiches and cups of custard that you can put on a tray,” she says. “And we always have snacks and water on hand for the River Hills Foxhounds outriders.”
Yount’s recipe for a savory grab-and-go treat is on page 18. continued on page 18
FIT FOR A QUEEN
At last year’s Radnor Hunt tailgate, Kelly Forwood treated her guests like royalty with a repast inspired by the platinum jubilee
of Queen Elizabeth II. Forwood planned a menu that included Scotch eggs, curry-laced coronation chicken salad and a gala pie. The latter pairs layers of various pork cuts with hard-boiled eggs and aspic, encased in a hot-pastry crust. “It’s what they serve at formal picnics in London,” she says. “When you slice it, you can see the pork and the eggs—a beautiful presentation.”
Indeed, presentation is a priority for this accomplished hostess. Guests can refresh themselves with accompaniments like fresh mint, spikes of rosemary, sliced cucumbers, oranges and lemons. “The sparkling of the sun on the glasses is so pretty,” she says.
Forwood collects vintage silver, glassware and serving pieces from thrift shops. Oriental carpets are underfoot, and Union Jacks are displayed in champagne buckets. Her tailgate is plastic-free. The
only paper comes in the form of cocktail napkins depicting Corgis. “A loving nod to the queen and her dogs,” she says.
For dessert, it’s chilled summer puddings with macerated fruit. Here’s her recipe.
INDIVIDUAL SUMMER PUDDINGS
INGREDIENTS
2 cups mixed frozen berries (blueberries, strawberries,
red raspberries, black raspberries)
1/3 cup super-fine sugar
1/4 cup Framboise*
1 tbsp. Chambord*
161⁄2-inch thick slices brioche
1/2 pint each fresh red raspberries and black berries
Fresh mint
Whipped cream, served on the side. (Lightly whip cream with a touch of powdered sugar to taste.)
* A tart cherry or cranberry juice can be substituted for liqueur. continued on page 20
EDUCATING TRAILBLAZERS, CHANGEMAKERS, & GLOBAL LEADERS SINCE 1893
Currently Enrolling
Age 3 - 5th Grade Co-ed 6 - 12th Grade All Girls
SCHEDULE A TOUR OR RSVP FOR THE SPRING OPEN HOUSE
SCHEDULE A TOUR OR RSVP FOR THE SPRING OPEN HOUSE
Schedule a Private Tour March 3rd | 9-11AM 302.658.7158
of the Lower, Middle, or Upper Schools Lower School & Middle School Open House URSULINE.ORG URSULINE.ORG
URSULINE ACADEMY | 1106 Pennsylvania Avenue, Wilmington, DE 19806 | admissions@ursuline.org
16 STEEPLECHASE LOOKBOOK 2023 | todaymediainc.com