I’m jumping on the bandwagon here, but could not resist. I thought it would be fun to dig into the Culinary Thymes archive to see if I could come up with some kind of royal wedding watch party menu. I know I am curious to see Kate’s — I mean Catherine’s — dress, and all that royal pomp and circumstance.
Here’s what I came up with. Think tea party, although you might require a beverage stronger than tea since watching the nuptials live requires a very early wake-up call.
My suggestion: cue the DVR. This menu will work for afternoon as well. Enjoy. -alyce eyster
Royal Wedding Watch Party
Champagne & Tea (After all, it is a wedding. Gotta have bubbly.)
Scones, Shortbread & Strawberries
Mango Lassi (This smoothie-like beverage is a nod to the Indian influence in British culture.)
Currant Scones with Raspberry Butter
Author: Marian Tindall
Prep Time:
Cook Time:
Total Time:
Serves: 12
Scones and raspberry butter recipes appeared in our Desserts & Baking column and were penned by Marian Tindall.
Ingredients
- Scones:
- 4 cups all purpose flour
- 1 Tblsp baking powder
- 1 tsp baking soda
- ⅓ cup sugar
- lb. unsalted butter, cold & cubed
- cup currants, soaked in Cognac or rum until plump
- 1 cup heavy cream
- Raspberry Butter
- 2 oz. unsalted butter, room temperature
- 4 oz. cream cheese, room temperature
- cup powdered sugar
- cup good seedless raspberry preserves
- 2 Tblsp Amaretto, Kirsch or Grand Mariner
Instructions
- Preheat oven to 350°F. Combine the dry ingredients for the scones in a mixing bowl. Add the butter and rub with your fingertips or a pastry blender until the ingredients resemble coarse meal.
- Add the currants, drained of their soaking liquid. Add the cream and mix just until combined. The dough may be chilled at this point for up to 24 hours, or may be rolled and cut at once.
- Roll the dough out to ½ inch thickness on a lightly floured surface. Cut with a 2 ¾ inch cutter, re-rolling the scraps as necessary. If you don’t have a set of cutters, just use an empty can or rim of a glass.
- Place the cut scones on parchment-lined or greased baking sheets. (At this point you can freeze them to bake later.)
- Bake for 15 minutes or until lightly golden. If they are frozen, it may take a little longer. Serve with Raspberry Butter.
- For the raspberry butter, place the butter and cream cheese in a standing mixer bowl. Beat until well blended. Add the sugar, raspberry preserves and liqueur. Beat only until blended. Refrigerate or freeze until ready to use.
Thanks for stopping by. Here's to great food and good thymes! -