DVDinner
“Mr. Holmes”
2015, Rated PG
103 minutes
Starring Ian McKellen, Laura Linney and Milo Parker
At 93, a retired Sherlock Holmes is fighting a failing memory as he writes about …
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DVDinner
“Mr. Holmes”
2015, Rated PG
103 minutes
Starring Ian McKellen, Laura Linney and Milo Parker
At 93, a retired Sherlock Holmes is fighting a failing memory as he writes about his last case. A new housekeeper (Laura Linney) and her young son Roger (Milo Parker) are taking care of him at his home in a farmhouse on the Sussex coast, where he cares for his bees.
While Holmes was in Japan searching out a remedy for senility, Roger invaded his study and read the case notes. Holmes is impressed by the boy’s apt questions and intelligent answers and enlists his help with the apiary.
The last case is shown in flashback and there are humorous bits about Holmes’ celebrity (and he sees a movie version of one of Watson’s stories).
Despite his prodigious powers, Holmes feels he didn’t make the right decision on that case, which caused his retirement, and now he’s alone.
Ian McKellen nails the imperious quality of the world’s most famous consulting detective, but also captures his humanity — with a bit of a twinkle thrown in. It’s a worthy addition to the Holmes’ canon.
And, in honor of Holmes’ bees and his trip to Japan, here’s a recipe for Asian-style honey-lacquered ribs.
And, for dessert, try the orange honey cake from Alton Brown on The Food Network’s website at http://bit.ly/1TR97x4.
Honey- and Soy-Lacquered Ribs
from Southern Living
Serves 6 to 8
2 (2- to 2 1/2-lb.) slabs St. Louis-style pork ribs
1 tablespoon kosher salt
2 teaspoons freshly ground pepper
1/2 cup honey
2 tablespoons soy sauce
2 tablespoons Asian chili-garlic sauce
1 tablespoon fresh lime juice
1 tablespoon butter
1 teaspoon dry mustard
1 teaspoon ground ginger
Preheat oven to 325°. Rinse slabs and pat dry. Remove thin membrane from back of slabs by slicing into it and pulling it off. (This will make the ribs more tender.) Sprinkle salt and pepper over slabs; wrap each slab tightly in aluminum foil. Place on a jelly-roll pan, and bake 2 to 2 1/2 hours or until tender and meat pulls away from bone.
Bring honey and next six ingredients to a boil in a saucepan over high heat, stirring occasionally. Reduce heat to medium-low; simmer 5 minutes or until reduced by half. Transfer to a bowl.
Remove slabs from oven. Increase oven temperature to broil on high. Carefully remove slabs from foil; place on a foil-lined baking sheet. Brush each slab with 3 tbsp. honey mixture.
Broil 5 to 7 minutes or until browned and sticky. Brush with remaining honey mixture.
The ribs can be prepared up to two days ahead. Then, simply reheat and broil before serving.
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