Tag Archives: Kate

That’s “Duchess Commoner” to you

Serenity at 4 am.

Until midnight last night I was determined not to care too much about the Royal wedding.  I set my alarm for 5am which seemed much more reasonable than 4am (and surely there was only so much footage of sentimental crowds in Union Jack T-shirts that one could make fun of).

Within one minute of my head hitting the pillow I had turned the light back on and re-set the alarm to 4am. Then double checked it.  A total sucker.  Dammit.

At 4 o’clock I  steeped myself a cup of tea using my wedding china (I just gave up all resistance) and curled up on the couch.  It was quiet and dark and insect-like fascinators were buzzing all around Westminster Abbey in HD glory.  It was like Alice in Wonderland had landed on everyone’s head.

I watched, I ate scones.  I ate all the bacon.  (Sorry family.)

I texted my friend Nic to ask if she also thought David Beckham looked hot. (she did)

My soft-boiled egg long forgotten.

I overcooked my soft-boiled eggs during the walk down the aisle. (Here’s the dress and check out Pippa!)

During the vows I used a paring knife to carve the likeness of the new Duchess of Cambridge out of a cantaloupe.

OK, I ate a ginger-cantaloupe salad (recipe below).

Essentially, I was one happy commoner.  Wills and Kate 4-Ever! T.I.D. T.I.N.D.

GINGER-MELON SALAD (adapted from the Rose Bakery Cook Book)

This is a very simple, do-ahead recipe. I think this syrup would be a nice boost when your melon (dare I say it?) might not be quite in season and less sweet.  Or try adding the ginger syrup to real iced tea.

1/2 cup sugar

1 cup water

4 cm piece fresh ginger (peeled and grated*)

juice of 1 lemon

1 cantaloupe, cut into bite-size chunks

1 honeydew, cut into bite-size chunks

Put the sugar and water into a small saucepan and simmer until sugar dissolves.

Add the grated ginger, set syrup aside to cool.

Strain syrup and add lemon juice.

Pour the syrup over the melon an hour before serving. Toss and chill.

*the original recipe suggests slicing the ginger but I think grating it infuses more flavour (since you’re straining it anyway).


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Ready or Not Here I Scone

I plan to eat a scone every 10 minutes as tribute.


CBC’s Jian Ghomesi tried to squelch my media-hyped Royal wedding anticipation on Q this morning by implying/saying straight out that there were more important things in the world than Kate and Will.  Well, too late Jian, that was my stance until last weekend but now the scones are ready to go.  (Couldn’t resist dropping the fact that you born in London though, could you? Well, so what, I’ve been to London too and took a highly informative double decker bus tour. That’s right.)

So, without further ado-my eats Friday, April 29, 2011, 4 am

Soft-boiled egg  (with Maldon sea salt of course)

Bacon and a breakfast sausage (why choose when there will be hours of wedding bonanaza)

Scone-with raisins and candied orange (it covers the “wedding fruitcake” theme)

The Duchy Original Damson preserves  (have been consuming them like crazy all week, you rock the preserves Prince Charles)

Melon salad with ginger-lemon dressing (the fruit component which makes this a healthy breakfast)

Royal Early Grey tea (seems only right)

Will post pictures at breaking dawn.  Or a lot later.

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What food would I get up for at 4 AM? The Royal Question

Pass the Duchy

I had not even contemplated getting up April 29 to watch the Royal wedding, but then I started thinking about what I would eat if I did get up.  Which lead to, what breakfast would inspire me to get up at 4:00 am (I cannot get up at 2:00 am to watch the coverage as then I am not sure if I should be boiling an egg or ordering poutine with extra gravy).

To kindle the fire I purchased some just-in-case Thick Cut Orange Marmalade and Duchy Originals Damson preserve. Plus some Red Leicester cheese to get the English theme flourishing.

So I have decided to have a blog opinion poll.  I will post a new breakfast idea each day and see what draws the most response.

Still lukewarm to the plan there is no way in Royal hell I am turning on the stove at 4am.  So I am thinking of things I can pre-make.

Monday’s Menu Idea:

Maple Syrup Scones

Bacon (I will punch numbers on the microwave to acquire bacon)

Melon and ginger salad (from the Rose Bakery cook book)

Earl Grey Tea ( I already have a fragrant tin of leaves in the cupboard)

Also–I’ll need a milliner and a wine pairing that goes with early dawn and a bathrobe (accessorized with fabulous hat).  Suggestions welcome.

Tuesday’s Menu Idea:

2 soft boiled eggs, sea salt

Breakfast Sausage-would like to try the Healthy Butchers sage and onion variety

toast

Duchy Damson preserve and thick cut marmalade

Cream of Avalon Tea –Tea Emporium  (notes of cream, caramel, bergamot and citrus)

So, I know I said I wouldn’t turn on the stove, but as I warm up to the whole 4am idea I see that turning on the stove could have huge savory payback.  I could perhaps cook the sausage Thursday night and just reheat.  I could settle for that.

UPDATES: 

Thank you Natalie! Here is a wonderful Royal wedding head gear selection from KC Hats

Other people’s breakfast suggestions so far:

French toast and bacon, just Bacon, fresh croissants, cinnamon buns with lots of glaze, brie with crispy baguette and rosette de Lyon sausage, full Irish breakfast and some tomatoes to throw at the TV, toast and cream cheese topped with Vidal Icewine jelly and from my husband: Pint of Landlord. Bacon butty. Another pint of Landlord.

And perhaps the best one from Vic:  I would suggest just not going to sleep. Spend the night drinking Flora Doras.

Wed/Thursday Humming and Haw-ing:

My enthusiasm  was boosted by an email from my friend Iona who lives in England and sent a wonderfully descriptive and warm email of the excitement in London.  She noted:

“I saw lots of American presenters being taken round the area in horse and carriages and Some people next to me said that they could see the presenters of Entertainment Tonight. They were all blonde and I have no idea who they were but you may do. ”  (USA! USA!)

Posting final breakfast menu shortly.  Still can’t decide…pheasant or woodcock?

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Eyebrow on the Lowbrow: Mug Cake for the Royal Wedding

Don't knock it til you nuke it.

Me thinks molten chocolate cake has finally jumped the shark by becoming Mug Cake.

I do wonder when I still see Molten Chocolate cake on dessert menus.

Has the molten cake not had its day pastry people?  At least mix it up a little.  How about molten on the outside, cake on the inside!

Wait, that’s chocolate cake with sauce.  OK.  It’s over.

Or is it?  A little Dr. Oetker Mug Cake made its way into my house recently.  Did I raise my inner foodie eyebrow?  Oh yes, I did.

But, forging ahead with an open mind and open cupboard, I pulled out a mug and did some baking.  Using my 10-year-old, not so high-powered microwave, after a couple minutes I  pulled out a moist, chocolate cake in a mug—kind of goopy in the centre where it hadn’t finished cooking.  You bet I ate the whole thing.

And then I really opened my mind to the universe and thought, Who’s to say you couldn’t pour a little Drambuie on this baby and flambé it up?   Just call it Flug Cake.

And since I’m on a drunken roll, here’s another great idea:  Mug cake for high tea!  Watch the Royal nuptials while sipping a mug of warm cake.

Just call it Smug Cake.

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Filed under Restaurants and Products, Strange but Tasty