Monday, April 25, 2011

The Royal Watch: Royal Breakfast Recipes


The following recipes are fit for a would-be-king and queen and royal watchers. I chose recipes that required easy and short preparation since it is a very early morning kitchen time! The recipes come from a variety of sources and I gave credit where credit is due.
Several articles suggested crumpets and scones. I would suggest going to your local bakery for these items to make the planning easier. Don't forget to put the teakettle on.

Grand Champagne Cocktail
by Bobby Flay
Serves 4
  • 4 shots of Grand Marnier
  • 4 tsp. honey
  • 5 fresh strawberries sliced
  • 1 bottle champagne
Directions:
  • Add the orange-flavored, honey and strawberries to a food processor and process until smooth.
  • Fill each of the chilled glasses halfway with the strawberry mixture and then fill the rest of glass with Champagne
A Royal Toast
by Pelly
London nightclub owner and friend of Prince William
serves 2
Ingredients:
  • 1/4 cup fresh raspberries
  • 2 Tbsp. water
  • 1/4 cup vodka
  • 3 Tbsp. lemon juice
  • 2 Tbsp. raspberry liqueur
  • 1-1/2 Tbsp. simple syrup
  • 1/2 cup chilled champagne or sparkling wine
Directions:
  • Puree berries and water until smooth
  • Combine berry puree, vodka, lemon juice, liqueur and simple syrup in an ice filled shaker and shake vigorously
  • Divide among two champagne flutes-top with champagne
  • Drop one or two raspberries in flute
Smoked Salmon on Irish bread with Chive Butter
by Dan Smith and Steve McDonagh
Directions:
  • 1 loaf Irish Soda Bread sliced
  • 1/2 stick of butter
  • 3 TB. chives
  • 8 oz. smoked salmon, sliced
  • Fresh dill for garnish
Ingredients:
  • Mix butter with chives
  • Butter bread and top with a piece of salmon
  • Garnish with sprig dill
Wedding Cake
by Sandra Lee
Ingredients:
  • 1 box of white cake mix
  • 1 stick of butter
  • 1-1/4 cups buttermilk
  • 3 egg whites
  • 1 TB. vanilla
  • 1/4 tsp. almond extract
  • 1- 8oz. can crushed pineapple drained
  • 1/2 cup coconut
  • 2 cups chopped pecans
  • 2-10 oz. can cream cheese frosting prepared or make your own
Directions:
  • Spray PAM on two cake pan
  • Combine cake mix, butter,buttermilk, egg whites and extracts.
  • Beat low for 30 seconds- then beat on medium for 2 minutes
  • Fold in crushed pineapple, coconut and 1 cup pecans
  • Bake 30 minutes but check at 25
  • Cool in pan 10 minutes than invert to wire racks to cool
  • To frosting mix add 1 cup pecans mix well
  • The cake will frost better if chilled for an hour first
  • Frost one layer then stack other layer on top and do sides
  • Sprinkle toasted coconut on top
British Meat Pies
by Food Network Magazine
Ingredients:
  • 1/2 lb. sausage (use a spicy one since the meat mixture seems a bit bland to me)
  • 1/4 cup chopped onion
  • 1 celery stalk diced
  • 1 tsp. ground chives
  • 1 tsp. parsley
  • baby carrots-sliced thin and cut into pieces
  • 1/2 cup mashed potatoes
  • salt and pepper
  • refrigerated biscuit dough
Directions:
  • Brown sausage, celery, carrots, onion, salt, pepper and spices
  • Drain and add mashed potatoes to sausage mixture
  • Roll out a can of refrigerated biscuit dough and cut into 12 3-inch rounds
  • Top each biscuit round with spoonful of filling-fold in half; pinch to seal
  • Brush with beaten egg
  • Make slits in top and bake 350 about 15 minutes
Stuffed Strawberries
Ingredients:
2 quarts strawberries
1-8 oz. cream cheese
1/2 cup brown sugar
1/3 cup Grand Marnier
2 TB. orange zest
1/4 tsp. vanilla
1 cup sour cream
Directions:
  • Halve the mixture if only using 1 quart strawberries
  • Combine Grand Marnier, vanilla and brown sugar
  • Beat softened cream cheese and sour cream
  • Add brown sugar mixture and orange zest
  • Beat till brown sugar dissolved
  • Spoon into a ziploc bag chill
  • Cut top off strawberries and make 2 cross cuts taking care not to cut all the way through
  • Cut off corner of ziploc bag and pipe cheese mixture on each strawberry might need to bring to room temperature so filling mixture comes out of bag easy
  • Chill till serving
Pesto Cream Cheese Mini Quiches
from Star Tribune April 21, 2011
serves 8
Ingredients:
  • 8 frozen mini tart shells
  • 3 eggs
  • 3 oz. cream cheese
  • 1/3 cup whole milk or half and half
  • prepared pesto (found in refrigerated section) recipe calls for 1 TB. but I would add 2 TB.
  • 1 TB. baking mix such as Jiffy or Bisquick
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
Directions:
  • Preheat oven 350
  • Place tart shells on a baking sheet
  • In bowl combine eggs, cream cheese, milk, pesto, baking mix, salt and pepper
  • Whisk well
  • Pour into tart shells
  • Bake uncovered until quiches are puffy about 30 minutes
  • Cool 5 minutes before serving
Fruit Plate
or a fruit Salad
Ingredients:
Assorted fruits and cheeses

Party Favors:
Dollar Tree store-plastic slippers and fill with jelly beans (in the wedding aisle)
Small soaps wrapped and tied with ribbon
Party City-tiaras
Enjoy the day!







No comments:

Post a Comment