Two for Tuesday :: Royal Wedding Edition

 

So if you’ve been hiding under a rock for the past 7 months, Prince William and Kate Middleton are getting married on Friday! We thought we would join in on all the fun and help yall plan a fun (and early…unless you have DVR) viewing party!

 

Here are some ideas from Catch My Party…for the entire article, please visit her blog!

 

 

“For food, I like scones with British jellies and jams, a fritatta that you can make the night before and serve cold, English sausage (“bangers”), strawberries and clotted cream, an assortment of British cheeses (my favorite being Stilton), and some petite fours for those looking for something sweet.”

 

“For tea, how about setting up a “tea bar” with different teas for tasting. If you’re hosting your party in the early morning, what better way is there to keep your guests awake?”

 

“Also, how about a signature champage cocktail? A simple one can be made with a touch of pomegranate juice and champagne. This will give you a pretty rose-colored drink and you can call it something fun like, “Kissed by a Prince.”

 

How to Make Scones ::

 

 


Ingredients::

 


2 cups all-purpose flour

1/4 cup granulated white sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup cold unsalted butter, cut into pieces

1 large egg, lightly beaten

1 teaspoon pure vanilla extract

1/2 cup milk, half-and-half, or heavy cream

 

Glaze:

 

Cream or Milk

 

Directions::

 

Preheat oven to 375 degrees F (190 degrees C) and place the rack in the middle of the oven. Line a baking sheet with parchment paper.

 

In a large bowl, whisk or sift together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender, two knives, or with your fingertips. (The mixture should look like coarse crumbs.) In a small measuring cup whisk together the milk or cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir just until combined. Do not over mix.

 

Transfer to a lightly floured surface and knead the dough gently four or five times and then pat into a 7 inch (18 cm) round. Then, using a lightly floured 2 1/2 inch (6.5 cm) round cookie cutter, cut the dough into rounds. Place the rounds on the prepared cookie sheet, spacing a few inches apart. Brush the tops of the scones with a little cream.(This helps to brown the tops of the scones during baking.)

 

Bake for about 15 -18 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven and transfer to a wire rack to cool. Serve with Devon cream or softly whipped cream and your favorite jam.These scones are best the day they are made but can be covered and stored for a few days. They also freeze very well.

 

Makes about 10 – 2 1/2 inch (6.5 cm) round scones.

 

 

And if you  missed the Today Show yesterday, you missed a very interesting segment on Jellymongers, two guys who have started a company to bring back the art and tradition of jello-molds.  Check out the video here.

 

 

What are your plans for the big day?

 

 

 

 

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