Celebrating a Royal Wedding Like a Queen

fullsizeoutput_2c69.jpegBlokes, call your Mums and let’s celebrate this marital union between a Yank and a Brit!  You bloody-well, better believe, I will be!!

I have here some cheeky fixing’s for a royal party in the finest tradition.fullsizeoutput_2c6a.jpegfullsizeoutput_2c6c.jpegfullsizeoutput_2c6d.jpegfullsizeoutput_2c6f.jpegfullsizeoutput_2c70.jpegfullsizeoutput_2c74.jpegfullsizeoutput_2c76.jpegfullsizeoutput_2c75.jpegfullsizeoutput_2c78.jpegfullsizeoutput_2c79.jpegfullsizeoutput_2c7a.jpegfullsizeoutput_2c7c.jpegfullsizeoutput_2c7d.jpegfullsizeoutput_2c7e.jpegfullsizeoutput_2c80.jpegfullsizeoutput_2c81.jpegfullsizeoutput_2c82.jpegfullsizeoutput_2c83.jpegfullsizeoutput_2c84.jpegfullsizeoutput_2c86.jpegfullsizeoutput_2c87.jpeg

First of all, everyone invited needs a crown of some kind.  I like these, because they are gender-neutral.

Next, we must have red roses and champagne.

And, of course tea and all that make an English tea complete.  Crumpets (aka English muffins), scones, tarts, and fancy sandwiches.

I printed out the little flags from Google images and taped them to toothpicks.  I made the framed “Keep Calm” on Windows Word and placed in a frame.

I pulled out my Queen Anne tea set my mom gave to me a few years ago to make it proper.

And, I pulled out our Beatles coffee table books to add to the British theme.

I will be setting my DVR for 4:00 a.m. Saturday morning to record the entire pre-wedding, wedding ceremony and post-wedding festivities.

Here’s a few tea etiquette tips to remember:

Never blow on your tea to cool down.  Never slurp.  Never let your spoon touch the cup when stirring.  Never cradle your cup with you non-dominant hand.  Never let your pinky finger stick up in the air.  And, always put your cup down in between sips.  Bring your cup up to your mouth, holding the handle and avoiding leaning forward.

Recipes to follow…….

fullsizeoutput_2c6dLemon-blueberry Scones


(makes 12-16)

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon of salt

8 tablespoons cold butter, cut up into fourths

1/2 cup granulated sugar, plus more for sprinkling afterwards

2/3 cup milk

1 cup Greek yogurt zest of 1 lemon

1 cup fresh blueberries


Heat oven to 425 degrees.

In a mixer, add flour, baking powder, and salt.  Mix and add butter, using whisk attachment.  Mix until it eventually becomes fine crumbs.

Add sugar, milk and yogurt.  Mix well.

Fold in lemon zest and blueberries gently.

Roll dough onto a floured surface.  Knead and roll into a circle 1 1/2 inches thick.  Cut into triangles.

Place wedges onto greased baking sheet.  Bake for approximately 12 -15 minutes.

Drizzle glaze, more lemon zest (if desired), and sugar on top after cooled.

Glaze recipe:

In a saucepan on low heat, stir together 1 cup confectioner’s sugar, juice of 1 large lemon, and 1/2 tsp. vanilla.fullsizeoutput_2c70

Cucumber Tea Sandwiches:

(makes approximately 22 sandwich halves)


1 loaf of white bread

1 8 ounce block of cream cheese (at room temperature)

2 tablespoons chopped, fresh dill

1 cucumber

salt to taste


Grate the cucumber on the largest option on your grater, producing very thin circles.  Place circles on a paper towel to dry.

Cut crusts off of the bread slices.

In a bowl. stir together the cream cheese, dill and salt.

Spread a healthy tablespoon of cream cheese mixture on 1 slice of bread.  Top with around 4 slices of cucumber.  Top with another bread slice and cut in half.  Continue doing this until all sandwiches are made.

These can be made ahead and refrigerated for 2-3 days or frozen until ready to use.  fullsizeoutput_2c74.jpegLemon Tarts:

(makes 36 mini-tarts)

2 refrigerated pie crusts

2 cups of sugar, divided

4 egg yolks

1/2 cup flour

1/2 cups fresh lemon juice

2 cups whipping cream

fresh raspberries for garnish


Preheat oven to 450 degrees.  Roll out pie crusts and spread 1/2 cup of sugar onto it, mashing the sugar into the dough.  Using a 1/4 cup measuring cup, cut the dough into circles.  Spread the dough out with fingers and press into a mini-muffin tin.  Bake for 6 minutes.  Allow to cool.  Continue baking until all dough is used.  Repeat on the second pie-crust.

In a double boiler or a bowl over saucepan of boiling water, whisk 1 cup sugar, lemon juice and egg yolks until creamy.  Add flour and whisk until thickened.  Remove from heat.

In a bowl or stand mixer, whisk whipping cream on high until thickened into stiff peaks.

Fold whipping cream into lemon mixture, eventually gently whisking to incorporate.

Spoon mixture into mini-tart crusts and top with a raspberry.

To make ahead:  Make everything according to directions, stopping at the spooning mixture into tarts.  Freeze or refrigerate the tart shells in zip bags until ready to use.  Same goes for the lemon filling.  Take out of freezer/refrigerator when ready to use and spoon mixture right before serving.fullsizeoutput_2c7a


*A little confession….I made all of these recipes, messing up the kitchen more than I think I have ever done!  It would make Oscar the Grouch proud!  Anyway, I rushed to take pictures and tried to clean up as fast I could before we had to attend a party at a friend’s house.  I went to load the pictures into the computer later on and realized that I did not have the disk in the camera that stores pictures!!!! Ugh!  

So, the next day, I did the best I could recreating the table with the leftovers we had, which wasn’t very much.  Rourke and I had been taste-testing quite a bit to tweak things. Thus, the lack of cooking pictures and the flattened sandwiches from being in the fridge.

I learned my lesson to always check to make sure the disk is IN THE CAMERA!!

God Save the Queen!

Cheers to the newest Royal couple of an epic kind!!  And, cheers to Harry for marrying American!



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