The Perfect Menu for your Royal Celebration

Are you in a Royal Wedding FRENZY?! It seems like that’s all I’m hearing about this week. From the morning talk shows to the fashion blogs to right here in our office, its all people can think about. Rosemary, along with her good friend Joanne Boone (president and CEO of Rio Cruises San Antonio), is throwing a royal wedding watch party at – wait for it – 3 A.M. on Friday morning! The party will be British themed – everything from the food to the clothing to the decorations.

Our executive chef, Eric Nelson, a wonderfully talented “bloke”, came up with a menu that was overflowing with British influence and character. There will be plenty to “nosh” on and the setting will be grand! If you’re looking for a menu to serve at your bash, look no further. This is the menu that Chef Nelson suggests will make your guests remark: “Why, this is splendid!”

Poached Egg Wellingtons

Tender poached eggs wrapped in flaky puff pastry with sautéed Madeira mushrooms and fresh baby spinach and drizzled with Bearnaise sauce

Crisp pancetta and potato hash

with caramelized shallots and chopped chives

Chilled tomato minced basil salad

with Extra Virgin Olive Oil and black sea salt

Assorted English muffins, scones and crumpets

served with assorted jams and spreads

I’ve provided the recipes for the Bearnaise sauce and crumpets below. If you make anything on this menu, please let us know how it turns out! For more information on what Rosemary is planning, take a look at the wonderful article on MySA.com that appeared in the TASTE section of San Antonio Express-News last Sunday.

Cheers!

Jessica

Bearnaise sauce

1/3 cup tarragon vinegar 1/3 cup white wine 1 teaspoon black peppercorns, crushed roughly 1 tablespoon finely chopped shallots 2 tablespoons chervil, finely chopped 6 sprigs tarragon 3 egg yolks 1 cup butter, melted and at room temperature Cayenne pepper, to taste Salt, to taste

Directions

In a saucepan, combine vinegar, wine, peppercorns, shallots, chervil and tarragon. Cook over high heat until reduced to 1/3 cup or less. Strain through a chinois and set aside. Place the egg yolks in a thick bowl and set over a double boiler. Stir yolks vigorously. When the yolks have thickened to the consistency of very heavy cream, begin to slowly add the melted butter while stirring continuously. When all of the butter has been incorporated, add in the wine/vinegar/herb reduction a few drops at a time and immediately remove from heat. Add cayenne and salt to taste.

Crumpets

1 1/2 cups lukewarm water 1 cup lukewarm milk 2 tablespoons butter, melted 3 1/2 cups flour 2 1/2 teaspoons instant yeast 1 teaspoon baking powder 1 1/4 teaspoons salt

Directions

Put water, milk, butter, flour, yeast, baking powder and salt into the bowl of a stand mixer. Beat at high speed for 2 minutes. Mixture will be a thick batter. Remove bowl from mixer and cover with a damp cloth or plastic wrap and let stand for about 1 hour. Batter will rise and become bubbly. Heat a lightly oiled griddle to about 325 degrees. Place well-oiled ring molds on the griddle and scoop about 1/4 cup of batter into each mold. Cook for 4 to 5 minutes. The top of the crumpet will have dry edges and lots of open bubbles; it should hold its shape when the mold is removed. Flip crumpets and continue to cook for another 4 minutes or so. Top and bottom will be lightly browned and the inside will be airy.