Here's What To Serve For The Royal Wedding — Drinks & Eats Fit For Kings & Queens!!

Thu, April 28, 2011 5:20pm EDT by Add first Comment
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Whether you’re catching every moment of the Royal Wedding starting at 5am or watching the recaps later with your friends, we’ve got the perfect recipes for you!

Prince William and Kate Middleton can’t be the only ones having fun on their big day, so we have some helpful tips on making your own get-together a regal affair! We’ve put together some amazing recipes for both breakfast and dinner — and fun cocktails for whenever!
This dinner is both delicious and decadent. Bring a bit of royalty to your own home with this recipe from Jason Potter, the renowned chef at R Lounge and the Renaissance New York Times Square Hotel, known for his focus on the natural flavors in his ingredients.

Steak and kale by chef Jason Potter:

Delicate strips of grass-fed steak with sautéed Crimini Mushrooms and Oyster Mushrooms, served on a French baguette and a side of Lacinato Kale
Yield: 4 Entrees
Ingredients:
4 x 12oz New York Strips (I prefer Grass fed Beef)
3 Bunches of Lacinato Kale
2 Cloves Garlic Sliced
1 C Extra Virgin Olive oil
10 Crimini Mushrooms Sliced
2 Bundle of Oyster Mushrooms
1 medium shallot
1 Small French Baguette

Braised Kale
Cut off and discard all thick stems on the kale. Cut remaining stems very small. As the stem thins and greens become more abundant cut into 1” pieces. Peel 2 cloves of garlic and slice as thinly as possible. Warm a sauté pan on medium high heat and add ½ of the oil. Add the stems fine chopped stems first with the sliced garlic cook until garlic gets lightly golden brown. Add the remaining kale and stir until kale begins to wilt. Add 1C of water and simmer until desired texture. Season with salt and Pepper.

Sautéed Mushrooms
Remove any thick tough stems. Rinse mushrooms thoroughly and let dry. Pull apart the oyster mushroom to desired size. Slice the crimini mushrooms. Warm 2 Small sauté pans and add ¼ C EVOO in each bring up to medium high heat and ½ a shallot to each pan and toss and translucent. Add the crimini mushrooms to one pan and the Oyster mushrooms to the other and sauté until golden brown and cooked through. Mix mushrooms together and season.

Grill the Steak and Bread
Bring your grill up to temperature. If you do not have access to a grill turn your oven on 400 degrees and place a pan on the stove. However you choose to cook your steaks. You are going to season them evenly with salt and pepper and place on the grill or in a hot oiled pan. Remember to continue to cook to avoid burning. If cooking indoors, once you have achieved a nice sear place steak in oven until desired temperature. Internal Temperature are as follows: Medium Rare 130 -1 35 Medium 140 – 145 Medium Well 150 – 155 Well 160 –over.

Once your steaks are almost finished slice the baguette in half lengthwise and then again width wise. Add a little Extra virgin olive oil and salt to taste and grill lightly until bread crisps a little. Heat all ingredients. On you plate place the grilled bread in the middle, place the braised kale over the bread and the mushrooms on the kale. Slice your steaks and lay them over all of the ingredients.

Waking up early? Try this to-die-for recipe from Betty Crocker:

Ingredients:
16 slices bacon
1 can (16.3 oz) Pillsbury Grands! Homestyle refrigerated buttermilk biscuits
8 eggs
Salt and pepper, if desired

Prep time: 20 minutes
Total time: 55 minutes
Servings: 8
Step 1:
Heat oven to 350°F. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in the oven.) Set aside.
Step 2:
Spray 8 jumbo muffin cups or 8 (6-oz) glass custard cups with cooking spray. Separate dough into 8 biscuits. Place 1 biscuit in each muffin cup, pressing dough three-fourths of the way up sides of cups. Place 2 bacon slices in each biscuit cup, and crack an egg over each. Season with salt and pepper.
Step 3:
Bake 25 to 30 minutes or until egg whites are set. Run a small knife around cups to loosen. Serve immediately.

How to make 5 can’t-miss cocktails:

Westminster Bubbly
Weddings are a time to celebrate — so break out the bubbly and party like you’re front and center at the reception planned by Kate’s sister, Pippa Middleton!

Created by Patricia Richards, Property Mixologist, Wynn & Encore Las Vegas
0.75 oz. SKYY Infusions Dragon Fruit
1/3 oz. Darbo Elderflower Syrup (or St. Germain Elderflower Liqueur)
0.5 oz. Guava Puree (or Guava Juice)
4 oz. Prosecco
1 Maraschino Cherry

Combine SKYY Infusions Dragon Fruit, elderflower syrup and puree in champagne flute, and stir gently to combine. Slowly pour chilled Prosecco into flute and stir. Garnish with maraschino cherry.

Middleton Majesty
Created by Patricia Richards, Property Mixologist, Wynn & Encore Las Vegas
2.25 oz. SKYY Infusions Dragon Fruit
1 oz. Fresh Lemon Juice
1.25 oz. Simple Syrup*
1.5 oz. Diced Long English Cucumber
1 Large, Ripe, Strawberry (washed & hulled)

Muddle cucumber and strawberry in cocktail shaker until the strawberry is pulverized. Add remaining ingredients and shake vigorously with ice. Strain over fresh ice into old fashioned glass. Prop slice of fresh strawberry onto rim of glass.
*Combine equal parts water and sugar over medium heat and stir until sugar is completely dissolved. As an alternative, add 1.25 ounces water with 1 teaspoon sugar directly to cocktail and stir well.

Prince Charming
Created by Joel Black, Los Angeles
1.5 SKYY Infusions Dragon Fruit
1 oz. Lime Juice
0.25 oz. Orange Curacao
0.5 oz. Roobios Tea Simple Syrup**
5 Kaffir Lime Leaves
1 Vanilla Bean

Combine lime juice, orange curacao, simple syrup, four Kaffir lime leaves and a half inch, split portion of the vanilla bean, in cocktail shaker and muddle.  Add SKYY Infusions Dragon Fruit and ice and shake vigorously for four seconds.  Strain into a double old fashioned glass filled with fresh ice, and garnish with remaining kaffir lime leaf and vanilla bean.

**Heat 0.5 ounces of water in sauce pan without boiling.  Add one pouch of your favorite roobios tea to hot water and brew according to instructions.  Remove tea pouch, and add 1.5 teaspoons of granulated sugar.  Increase heat and stir until sugar is completely dissolved.  Allow syrup to cool to room temperature.

As a simple alternative to the simple syrup, combine 0.5 oz. of brewed tea and 1.5 teaspoons of granulated sugar and stir well.  Allow tea to cool to room temperature.

The Royal Knot
2 oz. Guinness
2 oz. Champagne
Served in a Champagne Flute
No Garnish

Served at the St. Giles Hotel, NYC

Xanté Golden Retriever
1.5 Oz Xanté
Ice
Champagne
Place a shot glass of Xanté in a small glass of ice.
Gently pour your favorite champagne, chilled, in a tulip class, and consume in whichever order you prefer..

Xanté has a long history of being served at royal weddings since the 19th Century, and it is the perfect mix of William & Kate– with a shot of pear-infused liquor paired with a classically elegant glass of champagne. It has all the pomp & circumstance of necessary for the Royal Wedding but still fun & inventive enough for the William & Kate and their friends to enjoy as well. Guests can also enjoy Xanté in a snifter glass for a gentlemen’s or ladies chic after-wedding party drink! Not to mention, Xanté is just a a few 35 calories per serving..for all the dieting partygoers.

–Brooke Peoples

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