Movie Night: Pride & Prejudice

April · The First Year Date Passport

Misty fields, longing glances, and one very famous hand flex. Tonight is a proper English spring supper, so break out the fancy teacups.

Tonight's Menu

• Meal: Lemon herb roast chicken, Mr. Collins' excellent boiled potatoes, and cucumber tea sandwiches

• Snack: Cream scones with jam and whipped cream

• Drink: Gin and elderflower, or an elderflower tonic

• Dessert: Lemon tart

Your Game Plan

1. That afternoon: Bake the lemon tart so it can cool and set.

2. 2 hours before: Get the chicken in the oven, then bake the scones while it roasts. Start the potatoes during the last 25 minutes.

3. While the chicken rests: Make the tea sandwiches and mix your drinks.

Lemon Herb Roast Chicken

Serves 2 with leftovers · 15 minutes prep, about 1 1/4 hours roasting

• 1 whole chicken (3 1/2 to 4 lb), patted very dry

• 3 tbsp soft butter

• 1 lemon, halved

• 4 sprigs fresh thyme

• 4 garlic cloves, smashed

• 2 tsp kosher salt and 1/2 tsp pepper

1. Heat the oven to 425°F. Rub the chicken all over with butter, salt, and pepper.

2. Stuff the lemon halves, thyme, and garlic inside.

3. Roast in a skillet or baking dish 60 to 75 minutes, until the thickest part of the thigh reads 165°F.

4. Rest 15 minutes before carving.

Mr. Collins' Excellent Boiled Potatoes

Serves 2 · 25 minutes

The cousin who can't stop complimenting the potatoes at dinner deserves his own recipe. Bonus points for asking your partner which of you is responsible for them.

• 1 lb small new or baby potatoes

• 1 tbsp salt, for the water

• 3 tbsp butter

• 2 tbsp chopped fresh parsley

• Flaky salt and pepper

1. Cover the potatoes with cold water in a pot and add the salt.

2. Bring to a boil, then simmer 15 to 20 minutes, until a knife slides in easily.

3. Drain and return to the warm pot. Toss with butter, parsley, flaky salt, and pepper.

Cucumber Tea Sandwiches

Stir 4 oz soft cream cheese with 1 tbsp chopped dill and a pinch of salt. Spread on 4 slices of soft white bread, layer thin cucumber slices on two, and close. Trim the crusts and cut into triangles.

Cream Scones

Makes 8 · 15 minutes prep, 15 minutes bake

• 2 cups flour

• 3 tbsp sugar

• 1 tbsp baking powder

• 1/2 tsp salt

• 5 tbsp cold butter, cubed

• 3/4 cup heavy cream, plus a little for brushing

• 1 egg

1. Heat the oven to 425°F. Whisk the flour, sugar, baking powder, and salt.

2. Rub in the butter with your fingers until it looks like coarse crumbs.

3. Whisk the cream and egg, then stir in just until a shaggy dough forms.

4. Pat into a 1-inch-thick circle, cut into 8 wedges, and brush with cream.

5. Bake 13 to 15 minutes, until golden. Serve warm with jam and whipped cream.

Gin and Elderflower

Makes 1, so double it

Fill a glass with ice. Add 1 1/2 oz gin, 1/2 oz elderflower liqueur, and 1/2 oz fresh lemon juice. Top with tonic and add a cucumber ribbon.

Mocktail: 1 oz elderflower cordial and a squeeze of lemon over ice, topped with tonic.

Lemon Tart

Serves 8 · 20 minutes prep, about 45 minutes bake, 2 hours to set

• 1 refrigerated pie crust, pressed into a 9-inch tart or pie pan

• 4 eggs

• 3/4 cup sugar

• 1/2 cup fresh lemon juice

• Zest of 2 lemons

• 1/2 cup heavy cream

1. Heat the oven to 375°F. Prick the crust, line with foil, fill with dried beans, and bake 15 minutes. Remove the foil and beans and bake 5 to 8 minutes more, until golden.

2. Lower the oven to 325°F. Whisk the eggs, sugar, lemon juice, zest, and cream until smooth.

3. Pour into the warm crust and bake 20 to 25 minutes, until just set with a slight wobble in the center.

4. Cool to room temperature, then chill. Dust with powdered sugar before serving.

Part of The First Year Date Passport from Flower City Ceremonies.