Friday, April 29, 2011

The Royal Wedding Luncheon

The newly weds and their 650 guests enjoyed  a lunchtime reception hosted by Her Majesty the Queen. But was for lunch?

Guests at the wedding reception sipped on Pol Roger NV Brut Réserve Champagne and nibbled on a selection of canapés, including:

  • Cornish Crab Salad on Lemon Blini
  • Pressed Duck Terrine with Fruit Chutney
  • Roulade of Goats' Cheese with Caramelized Walnuts
  • Assortment of Palmiers and Cheese Straws
  • Scottish Smoked Salmon Rose on Beetroot Blini
  • Miniature Watercress and Asparagus Tart
  • Poached Asparagus Spears with Hollandaise Sauce for Dipping
  • Quails Eggs with Celery Salt
  • Scottish Langoustines with Lemon Mayonnaise Pressed Confit of Pork Belly with Crayfish and Crackling
  • Wild Mushroom and Celeriac Chausson
  • Bubble and Squeak with Confit Shoulder of Lamb
  • Grain Mustard and Honey-Glazed Chipolatas
  • Smoked Haddock Fishcake with Pea Guacamole
  • Miniature Yorkshire Pudding with Roast Fillet of Beef and Horseradish Mousse
  • Gâteau Opera
  • Blood Orange Pâté de Fruit
  • Raspberry Financier
  • Rhubarb Crème Brûlée Tartlet
  • Passion Fruit Praline
  • White Chocolate Ganache Truffle
  • Milk Chocolate Praline with Nuts
  • Dark Chocolate Ganache Truffle
All the ingredients for the more than 10,000 canapés prepared were sourced locally from the United Kingdom and from Royal Warrant holding companies, according to Clarence House.
For a sweet ending, the couple sliced into an eight-tiered traditional fruit cake adorned with 900 iced flowers. The cake was designed by Leicestershire-based baker Fiona Cairns. A chocolate biscuit cake by McVitie's Cake Company was also served as a groom's cake, which was specially requested by Prince William.

Source, CNN