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2011
When the menu for the Royal Wedding Reception was published, I speculated that many of you would be curious about the recipes. So, I searched the web for recipes as close to them as I could find. Bear in mind that these are NOT the actual recipes used by the Royal Wedding chefs. Those are not yet available, and may never be available. These are SIMILAR recipes. Many of these are UK recipes and use metric measures. For help with those, see Measures
The menu called for Cornish Crab Salad ON Lemon Blinis. Best I can tell, "Cornish"
refers to the origin of the crab itself, and is not a specific type of crab salad.
SAVORY PALMIERS
1/2 of a 17 1/4 oz. pkg. (1 sheet) frozen puff pastry (thawed)
1 tbsp. milk
1/4 c. grated Locatelli cheese
Line baking sheets with parchment paper. Set aside. Roll pastry
into a 14 x 10 inch rectangle on a lightly floured surface.
Brush pastry with milk and then sprinkle with cheese. Loosely roll
the 2 short sides, jelly roll style to meet in the center. Do not
coil tightly. Cut pastry roll crosswise into 3/8 inch thick slices.
If too soft, chill. Place on sheets reshaping if necessary. Bake at
375 degrees for 12-15 minutes or until golden and crisp. Remove from
baking sheet and cool on wire rack.
Makes 24.
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PALMIERS
1 box frozen puff pastry, thawed
2 egg yolks, beaten and mixed with 1 tbsp. water
Cinnamon/sugar mixture
Lay out each pastry sheet on a lightly floured surface. Roll gently
with rolling pin. On a piece of waxed paper that is about 6 inches
longer than pastry, sprinkle a generous amount of cinnamon sugar; put
pastry shell sheet on top. Brush with egg wash and sprinkle
with cinnamon and sugar. Roll each side in to center until they meet.
Roll waxed paper around and refrigerate 1-2 hours. Slice 1/4 inch thick
and place on cookie sheet covered with parchment. Bake at 375 degrees for
7-8 minutes. Remove. Cool 5 minutes and remove from pans.
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