The wedding of Prince William and Kate Middleton was, by far, the wedding of a generation. While everyone else in the world was anxiously awaiting the reveal of the dress, I was waiting to see the royal menu.

Beetroot Blini with Salmon Rose

While the details of the event were shrouded in secrecy, there were speculations growing. Many of the better assumptions were that the food served at the reception would not be the lavish affair that was Prince Charles and Diana`s wedding. This was indeed the case. In light of a poor economy in a post-recession era, it would not have been a prudent decision to serve an excessively lavish royal banquet. Of course, the fact is that this wedding was still a royal event, and deserved all the care and prestige that would be given to any other royal wedding, at any other point in time.

The primary menu served at the royal reception was the now-famous canapé reception, at which over 5000 canapés were served. Canapés – small, two-bite hors d’oeurves served at every wedding and cocktail party- are the epitome of chic party food. They also happen to be my favourite party food to prepare.

Cornish Crab

I have compiled a full list of the royal canapé menu. While I won`t recreate all the menu items today, I thought it would be fun to pick and choose some of my favourite canapé items and create a few recipes to mimic the royal treats.

I hope you enjoy my twists on the canapes served at the royal wedding! Serve them at your next dinner party, or try them at home for a date night! I guarantee you will love these goodies fit for royalty!

The Complete Royal Canape Selection- the complete menu of canapés served at the Royal Wedding Reception:

Cornish Crab Salad on Lemon Blini
Pressed Duck Terrine with Fruit Chutney
Roulade of Goats Cheese with Caramelised 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
Gateau Opera
Blood Orange Pate de Fruit
Raspberry Financier
Rhubarb Crème Brulee Tartlet
Passion Fruit Praline
White Chocolate Ganache Truffle
Milk Chocolate Praline with Nuts
Dark Chocolate Ganache Truffle

Lizz`s Twists on the Royal Canapes

My choice items on this list have to be, the poached asparagus with Hollandaise dipping sauce, and the blini selections.
Let`s start with the two blini items on the menu- the Cornish crab salad on lemon blini, and the smoked salmon roses on beet root blini. Blini are small pancakes, made with yeast. They are an amazing platform for all kinds of flavours and twists, as made evident in these two very different creations. My lemon blini is simple enough to make, as is the Cornish crab salad that adorns it. I start with a basic recipe for blini, which includes yeast, flour, milk, and cream, and add lemon zest to compliment the crab. Here is my recreation of the royal Cornish crab-lemon blini.

Liz`s Lemon Blini with Cornish Crab Salad

For the Blini:

You will need:

• 3/4 teaspoon instant dry yeast
• 1/2 cup + 2 tbsp all-purpose flour
• 2 tsp sugar
• 1 1/2 cups homogenized milk, room temperature
• 2 tablespoons buckwheat flour
• 2 large eggs, separated
• Pinch of salt
• 2 tablespoons whipping cream
• Zest of one lemon

Method:
1. Combine yeast, sugar, 2 tbsp flour, and 1 cup milk in a large mixing bowl. Cover and let rest at room temperature for 15 to 20 minutes.
2. Stir in remaining ½ cup flour, buckwheat flour, egg yolks, lemon zest and salt.
3. Whip the egg whites to soft peaks and set aside.
4. Whip cream to soft peaks and fold into flour mixture. Fold in half of the beaten egg whites, followed immediately by the rest of the egg whites.
5. Lightly grease a griddle over medium heat.
6. Drop batter by teaspoonfuls onto griddle and cook for 2 minutes.
7. Gently flip blinis over and cook 1 minute more. Remove to a plate and repeat with remaining batter. Wrap and store blinis at room temperature until ready to serve or freeze.

Cornish Crab Salad:

You will need:

• 300 g new potatoes
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp parsley
• 1 tsp nutmeg
• 200 g fresh crab meat
• 1 tsp capers, rinsed
• 1 tomato, seeded and finely diced
• 1  lemon, sliced into thin rounds

Method:

Scrub the potatoes and cook them in simmering salted water for 15 to 20 minutes or until tender. Drain them well and cut into a small dice.

Whisk the olive oil with the lemon juice, nutmeg, and salt and pepper, toss the potatoes and parsley in the dressing and leave to cool for 10 minutes or so.

Lightly toss the crab meat, tomato and capers with the potatoes, and finish with additional parsley.
Scoop one tsp of crab salad on top of each lemon blini.

The second blini item, the beetroot and salmon blini, is a simple enough variation of the previous recipe. I have put my own spin on this canape, by adding a simple lemon mousse made with creme fresh. The blini is essentially the same blini used in the previous recipe; the lemon zest is non-traditional in blinis and can be removed for this canape, however the freshness of lemon adds a nice touch, so feel free to keep the lemon zest if you like.

Liz`s Salmon Rose with Beetroot Relish Blini and Lemon Creme Fresh

You will need:

• 24 blini pancakes
• 60 grams smoked salmon
• 1 cup creme fresh
• Juice of ½ lemon, plus the zest
• 2 tsp each salt and pepper
• 1 beet, thinly sliced on a mandolin
• 1 tsp white granulated sugar

 

Method:
1. Divide the smoked salmon into 24 equal pieces. Roll each small piece of salmon into a rose shape.
2. In a small mixing bowl, toss together the sliced beets, lemon juice, sugar, and a pinch of salt. Set aside.
3. In a mixing bowl, combine creme fresh with lemon zest, salt and pepper. Using a spatula, scrape the creme fresh mixture into a piping bag.
4. Pipe out a small amount of the creme fresh mixture onto each pancake. Layer a slice of beet on top, followed by another small amount of creme fresh on top of the beet.
5. Top with a salmon rosette.

Poached Asparagus with Hollandaise for Dipping

My asparagus is poached in white wine, lemon juice, and butter. This ensures soft, flavorful asparagus spears, which will be perfectly complimented by the Hollandaise sauce for dipping.

You will need:

• 30 asparagus spears
• 1 cup white wine
• ½ cup water
• 1 lemon, sliced
• 1 cup butter

For the hollandaise:

• 60 ml White wine vinegar
• 18 black peppercorns, crushed
• 30 ml lemon juice
• 90 ml water
• 6 egg yolks
• 1 lb butter, melted, warm

Poached asparagus spears:

Method:

1. In a large pot, bring 6 cups of salted water to a boil. Blanch the asparagus spears for 30 seconds, and place immediately into an ice bath.
2. In a large saucepan, over low heat, combine wine, water, butter, and lemon slices. Allow mixture to simmer.
3. Remove asparagus from their ice bath, and place into the poaching liquid. Allow to cook for about 10 minutes, and promptly remove. Serve with dipping sauce.

Hollandaise Dipping Sauce

Method:
1. Combine the peppercorns, vinegar, lemon juice, and water in a small saucepan and reduce by one half.
2. Place the egg yolks in a stainless steel bowl. Strain the acidic reduction through a strainer lined with cheese cloth, and add to the egg yolks.
3. Heat a medium-sized saucepan with 1 cup of water, over medium heat, bringing it to a simmer. Place the bowl with the egg yolks and acid over the simmering water. Whisk the mixture continuously.
4. When the mixture is thick enough to leave a ribbon trail across the surface with the whisk, remove the bowl from the double boiler. Continue whisking to stabilize the temperature. Do not overcook the egg yolks.
5. Begin to add the warm melted butter to the egg yolk mixture, a small amount at a time, constantly whipping the mixture to form an emulsion. Once the mixture begins to come together and emulsify, the butter may be added more quickly. Continue until all the butter is incorporated. Do not over-whisk. Season with salt, pepper, and cayenne pepper, and finish with a squeeze of lemon juice.
6. Place into a small dipping container, and serve along side poached asparagus spears.

 

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