Black Butler Cook Book

8/17/2019 Black Butler Cook Book

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Sebastian’s Very Own Cookbook - Blackberry Cornmeal Cake

It’s tea time here at the Black Butler page! When Sebastian prepares tea for the lovely Ciel, he

always makes sure to have a delectable dessert waiting to be devoured. This time around,

during Season 1 of Episode “His Butler, Capricious”, our favorite butler makes a Blackberry

Cornmeal Cake. Truly simple, but amazingly delicious, this cake will make any proper butler

proud. Maybe even Sebastian would take a bite!

INGREDIENTS

● 1 ¼ cups all-purpose flour (spooned and leveled)

● ½cup yellow cornmeal

● 2 teaspoons baking powder

● 1 teaspoon salt

● 1 cup plus 2 tablespoons sugar, and 1/4 cup for sprinkling

● ½ cup low-fat buttermilk

● 2 large eggs

● 7 tablespoons unsalted butter, melted, plus 1 tablespoon for skillet

● 2 containers fresh blackberries (5.6 ounces each)

DIRECTIONS

Preheat oven to 375°. In a large bowl, whisk together flour, cornmeal, baking powder, salt and 1

cup plus 2 tablespoons sugar. In another bowl, whisk together buttermilk, eggs and melted

butter; pour over flour mixture, whisking to combine.

In a 10-inch skillet (preferably cast-iron), heat remaining tablespoon butter in the oven until

melted and skillet is hot, about 5 minutes. Remove from oven; swirl to coat bottom of pan. Pour

batter into skillet; scatter blackberries on top, and sprinkle with remaining 1/4 cup sugar.

Bake, with a baking sheet on rack below (to catch any drips), until top is evenly browned, 45 to

50 minutes. Let cool slightly, about 30 minutes. Run a knife around the edge to loosen; cut into 8

wedges. Serve warm or at room temperature.


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Sebastian’s Claude’s Very Own Cookbook - Puits d’Amour

We’re switching it up a bit while we continue one with Sebastian’s Very Own Cookbook! As

many of you may remember, Claude is also a very talented chef… and talented in other ways as

well. During Season 2 of the episode “Deathly Butler”, Claude serves the devilish Alois his dish,

a Puits d’Amour with Crème Pâtissière and Raspberry Jam.

INGREDIENTS

For the Pie Crust

● 2 cups all purpose flour

● ¼ cup cake flour

● ¼ tsp. baking powder

● 2 sticks very cold salted butter

● 5-6 Tbs. ice water

For the Filling

● 1 ¼ cups (300 ml) milk

● ½ vanilla bean, split lengthwise

● 3 large egg yolks

● ¼ cup (50 grams) granulated white sugar

● 1/8 cup (20 grams) all purpose flour

● Scant 3 Tbs. (20 grams) cornstarch

● ½ cup (115 ml) heavy cream, softly whipped (optional)

● Desiccated coconut and glacé cherries, for decoration

● Dollup of raspberry jam (or any jam) for each

Sebastian’s Very Own Cookbook - Fresh Raspberry Parfait

When watching Sebastian make all of those yummy and delectable dishes, doesn’t it make you

want to devour them? (And maybe him as well? Teehee.) Well, we can help you with at least

one part of this little problem. Presenting… Sebastian’s Very Own Cookbook! In it contains the

dishes that could make any proper butler jealous of your skills. Impress your friends and family-these dishes will make any mouth water. And who knows? You might end up as good of a cook

as Sebastian.

Our first dish of the book is simply delicious and rather easy to make – though you may get

hooked on it. Sebastian’s Fresh Raspberry Parfait is perfect for a picnic. In fact, our favorite

butler prepared this for Ciel and Elizabeth during a relaxing break in “Solo Butler” from Season

2.


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INGREDIENTS

3 pints fresh raspberries, divided

1∕2 cup sugar, divided

1 (3-ounce) package cream cheese, softened

2 cups heavy whipping cream

1 cup sour cream1 teaspoon vanilla extract

Garnish: fresh raspberries

DIRECTIONS

In a medium saucepan, combine 2 pints raspberries and 1∕4 cup sugar. Cook over medium heat,

stirring frequently, for 8 minutes or until raspberries have softened. Press mixture through a

fine-mesh sieve into a small bowl, discarding solids. Cover raspberry sauce, and chill

thoroughly.

In a medium bowl, beat cream cheese and remaining 1∕4 cup sugar at medium speed with a

mixer until creamy. Add cream, and beat until soft peaks form. Fold in sour cream and vanilla.Layer cream mixture, raspberry sauce, and remaining 1 pint fresh raspberries in 4 parfait

glasses, as desired. Garnish with fresh raspberries, if desired.

DIRECTIONS

In the work bowl of a food processor, fitted with the metal blade, add the flour, cake flour and

baking powder. Combine by pulsing the ingredients 5 or 6 times. Add butter and again, pulse 5

or 6 times for 3-5 seconds each. There should be small lumps of butter throughout the flour,

about the size of peas, or a little larger. Through the feed-tube, with the machine running,

quickly add 1/3 cup ice water. After about 20-30 seconds, the dough should come together and

form a ball on top of the blade. If not, add a tablespoon of water. Do not over-process to ensurea flaky crust.

Put the dough, and any little scraps on the bottom of a bowl together and press into a ball. Press

down into a disc, about 1/3 to 1/2-inch thick. Cover with plastic wrap and refrigerate for at least 2

hours. The dough, wrapped well, also freezes well for 30-45 days but defrost in the refrigerator

overnight before using.

When ready to use, dust each side of the dough with a little flour, then roll out on a lightly floured

surface. Rotate the disc, by quarter turns, as you roll to reach an even circle about 1/8-inch

thick. Transfer the dough to a deep 9-inch or 10-inch pie plate. Press the dough lightly along

bottom and sides. Trim the dough, leaving a 1-inch overlap. Fold the dough in half to create a

double thickness along the rim.

Push lightly along the outer edge, leaving room for the dough to shrink on the rim during baking.

Because this is an all-butter crust, it must be very cold going into the oven. Refrigerate the

prepared shell for 30-60 minutes, or overnight lightly covered with plastic wrap.

Using a fork, prick the crust along the bottom sides. Bake in an oven preheated at 350 oF for

about 30 mins. When it turns golden brown, remove shell from oven and cool completely before

filling.

For the crème pâtissière, mix sugar and egg yolks together in a medium-sized stainless steel


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bowl. Sift the flour and cornstarch together and then add to the egg mixture until you get a

smooth paste. Set aside.

In a saucepan combine the milk and split vanilla bean on medium heat until boiling. Remove

from heat. When it boils, whisk mixture constantly for another 30 – 60 seconds until it becomes

very thick and it is hard to stir. Remove from heat and immediately whisk thoroughly. Pour into a

clean bowl.Immediately cover the surface with plastic wrap to prevent a crust from forming and cool. If not

using right away refrigerate until needed, up to 3 days. Beat before using to get rid of any

lumps. For a light pastry cream, fold in softly whipped cream with a wooden spoon. Makes about

1 cup. Fill the prebaked crust with crème pâtissière and raspberry jam and sprinkle with

desiccated coconut.


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Sebastian’s Very Own Cookbook - Foret Noire

When it comes to the most delectable thing ever, can there ever be a better combination than

Sebastian and chocolate? *drool* Well, we can make this happen! In the episode “Deathly

Butler” of Season 2, Sebastian is having an epic culinary battle with Claude by making the lovely

Ciel a delicious Foret Noire with Butter Cream Frosting. Yes, it sounds delicious. But are you

up to the challenge of making a Proper Butler’s recipe? Let’s just see!

INGREDIENTS

For the Cake

● 1/3 cup best-quality bitter-sweet chocolate, broken into pieces

· 2/5 cup semi-salted butter

· 1/3 cup dark brown sugar

· 1 tbsp golden syrup

· ¾ cup self-raising flour

· 1/10 cup cocoa

· 2 large eggs, beaten

· 2/3 cup milk

· 3 cups good-quality bottled or tinned pitted cherries in syrup

· 2 tbsp kirsch

· 1 2/3 cup double cream

For the Frosting

· 6 tbsp unsalted butter, softened

· 2 cups confectioners’ sugar, sifted

· ½ tsp pure vanilla extract

· Pinch of salt

· 2 tbsp milk or heavy cream

DIRECTIONS

Pre-heat the oven to 325ºF. Butter a 20cm x 5cm loose-bottomed cake tin and fit a circle of

greaseproof paper into the base. Put the chocolate, plus the butter, sugar and syrup into a

heavy-bottomed pan over a low heat and stir until everything is melted and amalgamated. Allowthe mixture to cool until it is tepid but still molten.

Sift the flour and cocoa into the bowl of an electric mixer or use an electric hand-whisk. Add the

chocolate mixture using a spatula and start to beat slowly together. Combine the eggs and milk

and slowly pour this in. Whisk together gently, increasing the speed until the mixture is light and

thick yet fluffy.


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Spoon the mixture into the cake tin, smooth the surface and bake in a pre-heated oven for 35-40

minutes until firm and springy. A skewer inserted into the middle of the cake should come out

clean. Remove from the oven and leave to cool in the tin for about 30 minutes before turning out

on a wire rack.

Drain the cherries in a sieve suspended over a bowl. Tip them into another bowl and measure

off 200ml of the cherry syrup. Add to this the two tablespoons of kirsch. With a serrated knife,

slice the cake horizontally into three discs. Place each disc on an individual plate and spoon the

cherry syrup and kirsch mixture evenly over the three and leave to soak in.

Whip the double cream until thick. Spread one of the discs with half of it, cover with half of the

cherries, pressing them in lightly, cover with the second disc and repeat the process. Finally, put

on the third disc and gently, with the palms of both hands, press all together.

(For the frosting) In a medium bowl, using a handheld electric mixer beat the softened butter atmedium speed until smooth. Add the confectioners’ sugar, vanilla extract and salt and beat the

mixture at low speed just until combined. Increase the mixer speed to medium and beat until

smooth. Add the milk or heavy cream and beat until light and fluffy, about 2 minutes. Spread the

frosting on the cupcakes and top as desired.


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Sebastian’s Very Own Cookbook - Donburi Bowl

We are going back in time with our next recipe from Sebastian’s Very Own Cookbook! From the

Season 1 episode “His Butler, Able”, Baldroy is desperately trying to impress Sebastian by

creating something delicious. He does, however, manage to produce a well-made Donburi

Bowl, which is devoured by a Mr. Damian of the Funtom Company. Let’s see how delicious it

was!

INGREDIENTS

● 1 cup uncooked short-medium grain rice or 2-3 cups hot cooked rice

● ½ lb beef round (sliced very thin)

● ¼-½ lb snap peas (or green beans) in bite sized pieces

● 2 tbsp dark soy sauce

● 1tbsp light soy sauce

● ¾ cup dashi

● 2 eggs, beaten

● 1tbsp sugar

● 2-3 green onions (or scallions) sliced thin

DIRECTIONS

Cook rice if uncooked according to your favorite method. Mix soy sauces, dashi and sugar in

small pot, bring to a simmer. Add beef and pea pods (or other green vegetable) to simmering

liquid. Simmer 5 minutes or until beef is cooked through. Add green onion to beef mixture and

simmer 1-2 minutes. Add beaten egg in slow stream to simmering mixture, scattering it all over

the surface of the pot.


8/17

Sebastian’s Very Own Cookbook - Roasted Pidgeon

Welcome to the next installment of Sebastian’s Very Own Cookbook! Sebastian introduces our

next dish on the very same plate as the more recent Lobster Soufflé – by the way, was it as

delectable as it looks? Teehee. Continuing on with this oh-so very lovely cookbook, let us now

prepare our favorite butler’s Roasted Pigeon!

INGREDIENTS

● ¼ cup olive oil, divided

● 2 tablespoons minced shallots

● 1 teaspoon minced garlic

● 1 cup dried figs, stems removed and diced

● 3 cups fruity red wine

● 1 teaspoon minced fresh thyme

● 2 cups dark chicken stock

● 1 tablespoon unsalted butter● 4 squabs (aka pigeon)

● 1 teaspoon salt

● ½ teaspoon ground black pepper

DIRECTIONS

Preheat the oven to 475ºF.

Heat 1 tablespoon of the oil in a saucepan over medium-high heat. Add the shallots to the pan

and cook, stirring, for 1 minute. Add the garlic and cook for 30 seconds. Add the figs, wine and

thyme, and cook, stirring, to deglaze the pan. Cook at a brisk simmer until wine has reduced

enough to coat the back of a spoon and the figs are tender, about 25 minutes. Add the chicken

stock and cook again until the sauce is thick enough to coat the back of a spoon, 20 to 30minutes. Remove the sauce from the heat, add the butter and stir until the butter is melted and

the sauce is thickened. Adjust the seasoning, to taste and set aside, covered, to keep warm. Do

not allow the sauce to boil or it will separate.

Cut the backbone out of the squab and gently flatten with the palm of your hand. Lightly season

the squab on both sides with salt and ground black pepper.

Heat the remaining oil in a large saute pan or skillet over medium-high heat. Add the squab,


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skin-side down, and cook for 3 minutes. Turn and place in the oven. Roast until the birds are

cooked through and tender, about 7 minutes. Remove from the oven, transfer to a platter, and

set aside to rest for 5 minutes before serving. Drain the remaining fat from the skillet and add

the sauce to the skillet to rewarm, scraping to dislodge any browned particles clinging to the

bottom of the pan.

Serve the squab with the sauce ladled over all.


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Sebastian’s Very Own Cookbook - Lobster Soufflé

Sometimes Sebastian goes overboard in how delicious his treats are – it just goes to show that

he is the best butler out there. Continuing along with his cookbook, we enter into the realm of

seafood. You’ll want to brag to your friends about this one!

INGREDIENTS

2 Tbsp. finely grated Parmesan or other hard cheese

2 1/2 Tbsp. butter

3 Tbsp. flour

1 cup hot milk

1/2 tsp. paprika

fresh grating of nutmeg

1/2 tsp. salt

3 grinds of white pepper

4 egg yolks

5 egg whitesPinch of cream of tartar

1/2 grated Gruyere cheese

Lobster tail

1/2 cup white wine

DIRECTIONS

Butter a 7 1/2″ -8″ round soufflé dish. Roll the grated Parmesan around the sides and bottom of

dish. Have ready an aluminum collar that is 3″ above the dish and a straight pin to secure.

Preheat the oven to 400ºF and set the rack to the lower third level.

Pour white wine into a small saucepan and bring to boiling. Place lobster tail in and poach for

approximately 8 minutes. Let cool and remove meat and chop finely.Melt the butter in a medium sized sauce pan and add the flour. Cook stirring constantly for 2

minutes. Do not brown. Remove from the heat and cool slightly. Pour in all the hot milk at once

and whisk vigorously to blend. Return the saucepan to the heat and with a wooden spoon stir

and let boil slowly for 3 minutes. The sauce will turn very thick. Remove from heat and whisk in

the paprika, nutmeg, salt and pepper. One by one whisk in the egg yolks. Add cooked lobster.

In a separate bowl beat the egg whites to stiff shiny peaks. Scoop a quarter of the egg whites


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and stir into the egg yolk mixture. Turn the rest of the egg whites on top and gently fold in with a

wooden spoon, alternately adding sprinkles of the grated Gruyere cheese. Spoon mixture into

the prepared dish and place the aluminum collar on and secure with the pin. Place in the oven.

Reduce heat to 375ºF. Bake for 30-35 minute or until the souffle has puffed 2-3 inches and the

top is nicely browned. You can slide a cake tester into the outer edge to make sure it is done.

Remove from the oven and carefully remove the collar. Bring to the table immediately andplunge two spoons into the center and pull the souffle apart. Serve onto individual plates.


12/17

Sebastian’s Very Own Cookbook - Fried Curry Bun

From classic European food to a Japanese delight, Sebastian can cook, and do, anything he

sets out to do. Which makes him even more, ahem, lovely. So, as loyal butler-fanatics, what

must we do? Why, cook his food! Sebastian’s Very Own Cookbook continues with a delightful

treat far different than what Britain is used to – a Fried Curry Bun!INGREDIENTS

1 teaspoon yeast

¼ cup water (lukewarm)

3 cups flour

2 tablespoons sugar

1 teaspoon salt

2 tablespoons unsalted butter (melted and cooled)

1 cup water

1 cup leftover curry

1 egg (lightly beaten)

1 tablespoon milk

1 cup panko bread crumbs

DIRECTIONS

Mix the yeast and the warm water in a bowl and let sit for 10 minutes. Mix in the flour, sugar,

salt, butter and water and form dough. Knead the dough on a lightly floured surface for about 10

minutes.

Place the dough in a greased bowl, cover with plastic wrap and let rise to double its size, about

60-90 minutes. Knock the dough down and knead for 2 minutes. Place the dough back into the

bowl and let rise again. Knock the dough down and knead for 2 minutes. Cut the dough into 8

pieces and set aside.

Mash the curry to form a paste. Mix the egg and milk in a bowl. Roll out one of the pieces of

dough into a 6 inch circle and place a spoonful of the curry in the center. Brush some of the egg

wash around the edge of half of the dough and fold it over and pinch the dough closed. Fold the

pinch to one side.

Form the rest of the buns until done.

Dip the formed bread into the egg wash and then dip them into the panko bread crumbs to

cover.


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Cover the bread with plastic and let rise while you heat the oil. Heat the oil in a pan. Place the

bread into the oil and fry until golden brown on both sides, about 60-90 seconds per side. Place

the cooked curry bread onto some paper towels to drain while it cools.


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Sebastian’s Very Own Cookbook - Fresh Raspberry Parfait

When watching Sebastian make all of those yummy and delectable dishes, doesn’t it make you

want to devour them? (And maybe him as well? Teehee.) Well, we can help you with at least

one part of this little problem. Presenting… Sebastian’s Very Own Cookbook! In it contains the

dishes that could make any proper butler jealous of your skills. Impress your friends and family-

these dishes will make any mouth water. And who knows? You might end up as good of a cook

as Sebastian.

Our first dish of the book is simply delicious and rather easy to make – though you may get

hooked on it. Sebastian’s Fresh Raspberry Parfait is perfect for a picnic. In fact, our favorite

butler prepared this for Ciel and Elizabeth during a relaxing break in “Solo Butler” from Season

2.

INGREDIENTS

3 pints fresh raspberries, divided

1∕2 cup sugar, divided

1 (3-ounce) package cream cheese, softened

2 cups heavy whipping cream

1 cup sour cream

1 teaspoon vanilla extract

Garnish: fresh raspberries

DIRECTIONS

In a medium saucepan, combine 2 pints raspberries and 1∕4 cup sugar. Cook over medium heat,stirring frequently, for 8 minutes or until raspberries have softened. Press mixture through a

fine-mesh sieve into a small bowl, discarding solids. Cover raspberry sauce, and chill

thoroughly.

In a medium bowl, beat cream cheese and remaining 1∕4 cup sugar at medium speed with a

mixer until creamy. Add cream, and beat until soft peaks form. Fold in sour cream and vanilla.

Layer cream mixture, raspberry sauce, and remaining 1 pint fresh raspberries in 4 parfait


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glasses, as desired. Garnish with fresh raspberries, if desired.


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1. Sebastian’s Very Own Cookbook - Apple Raisin Pie

2.

3. When it comes to dessert, are you a pie or a cake person? Well, Sebastian is fond of

both :) So we are introducing the first pie of our recipe series – The Apple Raisin Piefrom Season 1 of the Episode “His Butler, Strongest”! Let’s be honest here. Who

wouldn’t like to wake up to the scent of pie in the air and a certain butler baking in your

kitchen? *let the fantasies begin*

4.

5. INGREDIENTS

○ 1 sheet refrigerated pie pastry

6. For Filling

○ 1 cup golden brown sugar, packed

○ 3 tbsp flour

○ 2 tsp finely grated lemon peel○ 1 ¼ ground cinnamon

○ 2 ¾ lbs (about 6) baking apples, peeled, cored, 1/8” slices (about 8 cups)

○ 1 cup raisins

○ 2 tsp vanilla extract

7. For Crumb Topping

○ 1 cup flour

○ ½ cup golden brown sugar, packed

○ 1 tsp ground cinnamon

○ 1/8 tsp salt

○ ½ cup (1 stick) unsalted butter, chilled and cut into slices8. DIRECTIONS

9. To make filling, mix brown sugar, flour, lemon peel and cinnamon in large bowl. Add

apple slices, raisins and vanilla. Toss until well coated. Transfer filling to unbaked crust

mounding slightly in center For crumb topping, whisk flour, sugar, cinnamon and salt in

small bowl. Add butter and rub together well with fingertips until mixture begins to clump

together. Sprinkle evenly over pie.


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10. Bake at 375°F on the center rack position in the oven, until apples are tender and crust

is golden brown and crisp about 45-50 minutes. Tent pie with foil if browning too quickly.

Cool on rack 2 hours. Serve cold or at room temperature with lightly sweetened whipped

cream or vanilla ice cream.

11.

12. Are you back from that fantasy yet? Well, start work on this delicious pie and send usyour success stories! Afterall this is one hell of a pie!

Documents

Black Butler Cook Book