It's Time for Royal Noshing

May 15, 2018

With final preparations being made in London for The Royal Wedding of Prince Harry to Meghan Markle, and the Royal Horticulture Society's Chelsea Flower Show opening three days later, it is the perfect time to plan how you will celebrate with some Royal Noshing (also a sweet little collection). 

We also have selected some delish recipes to share with you to make for your own garden party or spring-into-summer celebration. 

Rose-infused Lillet Rosé

A rose is a rose is a rose. And what a wonderful cocktail it makes! Especially when combined with the French wine-based aperitif, Lillet Rosé, which is made from Grand Cru Bordeaux grapes and combined with fruit liquors. (Lillet Blanc also makes a lovely summer cocktail — just get fresh peaches, slice and marinate them in a pitcher of Lillet Blanc that you place in the refrigerator for several hours. Then, serve the peaches alone or spooned over angel food cake or ice cream for a refreshing dessert. AND sip and enjoy the peach-infused Lillet!)

This recipe is from the very talented mixology pioneers at New York's highly rated cocktail sanctuary, Death & Co., and it comes from their classic, beautiful, recipe-laden, encyclopedic, must-have book on Everything Cocktails.

INGREDIENTS

4 heaping teaspoons of dried rosebuds (Mountain Rose Herbs is a great source for organic ones!)

1 750-ml bottle of Lillet Rosé

DIRECTIONS

In a container, combine 4 heaping tablespoons of dried rosebuds and one 750-ml bottle of Lillet Rosé and stir well. Let stand at room temperature for 1 hour and 30 minutes, stirring occasionally. Strain through fine-mesh sieve and pour into glass of choice.

LEMON DRIZZLE LOAF

                                                                                         Photo: Kristin Peters

By Claire Ptak, The Violet Bakery / Cookbook

One (10 by 4-inch) loaf cake, which cuts into 8 slices

All our lemons at Violet come from the Amalfi coast of Italy. They are large and sweet and have a very thick and pithy peel.

(OUR NOTE: If you don't happen to live near the Amalfi coast or your local market does not have lemons from there, remember to choose a lemon that's heavy for its size and has a pleasant fragrance. The skin should be bright yellow with no wrinkling. A thinner-skinned lemon will yield more juice, while a thicker-skinned one may be better for zest.)

Reprinted with permission from The Violet Bakery Cookbook by Claire Ptak, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photograph copyright © 2015 by Kristin Perers.

SMITH TEA LORD BERGAMOT TEA-INFUSED CHOCOLATE TRUFFLES

Ingredients

24 ounces bittersweet chocolate — preferably Valrhona Manjari 64% (not too bitter and not too sweet, perfect!) — finely chopped

8 ounces milk chocolate — preferably Valrhona 42% — finely chopped

2 2/3 cups heavy cream (not ultra-pasteurized)

6 ounces of Smith Teamakers Lord Bergamot Tea , plus a little extra to decorate truffles. (You can substitute an Earl Grey tea, but the flavor will not match that of the Lord Bergamot!)

11 tablespoons unsalted butter, room temperature

2 cups cocoa powder (not Dutch processed), preferable Valrhona, for rolling truffles in

Directions

1. Line a 13-by-9 1/2-inch rimmed baking sheet with plastic wrap; set aside

2. In a heatproof bowl, set over simmering water (don't let bowl touch water), melt 8   ounces bittersweet chocolate and milk chocolate together until it reaches 120 degrees.

3. Place cream in a small saucepan over medium heat; heat until cream just comes to a boil. Place loose tea in a medium, stainless steel bowl. Pour cream over tea and let steep for 10 minutes. Strain the cream mixture through 4 layers of cheesecloth.

4. Remove chocolate mixture from heat and add 1 1/3 cups cream mixture, reserving remaining cream for another use. Using a heatproof spatula, mix together, starting from the center of the saucepan and working your way to the outer edges until mixture is emulsified.

Add butter and and mix with an immersion blender until well combined. Pour mixture into prepared baking sheet, evenly spreading mixture with an offset spatula; cover with plastic wrap, pressing down gently on chocolate mixture to prevent a skin from forming. Refrigerate at least 2 hours, and up to overnight.

5. Line the back of another 13-by-91/2-inch baking sheet with parchment paper. Uncover chocolate and invert onto parchment paper; remove second piece of plastic wrap. Using a pizza cutter or sharp knife, and a ruler as a guide, cut chocolate into 1-inch squares.

6. Line a baking sheet with parchment paper; set aside. Roll each square of chocolate between your hands to form a smooth ball. Transfer chocolate balls to baking sheet; refrigerate for 1 hour.

7. Melt remaining 16 ounces of bittersweet chocolate in a heatproof bowl, set over (but not touching) simmering water. Place cocoa powder in a shallow dish. Place some of the melted chocolate in the palm of your hand and roll a chocolate ball in the melted chocolate to coat, then roll in cocoa powder. Sprinkle some of the extra Lord Bergamot loose tea on top of truffle and press in gently.

Repeat process with remaining chocolate balls. Transfer truffles to an airtight container, stacking truffles no more than 2 to 3 inches high, and refrigerate up to 2 weeks. Bring truffles to room temperature just before serving. ENJOY!

Recipe inspiration from Smith Tea

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