Queens Lunch Recipes

QUEEN CAKES

Steps:

• Put sugar and butter into a bowl and mix until soft and creamy using a wooden spoon or a eleciric mixer.
• Add flour and then add the eggs and then add the vanilla extract
• Add a teaspoon of the baking powder and then add a teaspoon of water
• Put in full tablespoons of the batter in the tin
• Heat oven to 180 degees
• takes 20 minutes to cook

QUEEN ELIZABETH'S FAVORITE QUICHE

Steps:

• Combine dry ingredients in food processor and pulse several times. Place chilled butter, cut into pieces, into food processor and pulse until a crumb-like substance appears. Add water and pulse until a ball begins to form. Form into a flattened patty, cover with plastic wrap and refrigerate for one hour.
• Roll out dough on a well floured surface, place in a 10-inch quiche pan and chill for 30 minutes. Blind bake in a 375° F oven for 20-25 minutes until edges are slightly colored. Allow to cool to room temperature.
• Lightly rub onions with olive oil, season with salt and pepper and roast in 400° oven soft (about 25 minutes). Allow to cool and cut into small pieces. Sauté artichoke hearts in olive oil and season with salt and pepper. Allow to cool. Sauté zucchini for 45 seconds in olive oil and season with salt and pepper. Allow to cool on a large plate to avoid overcooking them. Sauté portobello mushroom in a very hot pan with olive olive oil so that the mushrooms sear and keep in the natural juices. As all of the ingredients are cooling, combine eggs, milk, cream and seasoning into a bowl and incorporate with a whisk.
• Assemble the quiche by layering each vegetable, one on top of the other, in the pie crust. Use the asparagus tips as garnish for the top of the quiche by placing them in a pinwheel around the dish. Add egg/cream filling so that it stops just before covering the asparagus. Bake in a preheated 350° for about 30 minutes or until filling sets and top of quiche is lightly browned. Allow to cool 10 minutes before serving.
• Combine wine, water, peppercorns and allspice into a pot and bring to a boil. Allow to simmer for 5 minutes. Place tuna in a pot and cook for 3-5 minutes (the tuna will cook very quickly). Remove tuna from bouillon and allow to cool.
• Slice the quiche into wedges. Using a ring 1 1/2 to 2 inches in diameter, layer the small dice of tomato in the ring. Place several pieces of the tuna on top of the tomato, add several capers, place quiche on plate and remove the ring. Garnish with watercress and chive. With the reverie realized, you can now envision your guests as the royal family - what's left of it.

THE QUEEN'S CHRISTMAS PUDDING

Steps:

• Select a heat-proof bowl of any size or shape and generously grease with butter.
• Combine dates, apricots, currants, raisins, cranberries, ginger, whiskey, orange zest, and orange juice in a mixing bowl. Toss thoroughly to combine.
• Pour in melted butter and stir until everything is evenly coated. Mix in egg, heavy cream, and buttermilk. Add salt, pecans, bread crumbs, and flour and mix until batter is very thick and sticky.
• Transfer dough to the prepared bowl and press it down to flatten with a spatula. Place a circle of parchment paper over the top and press down to seal. Stretch 2 pieces of plastic wrap over the bowl, then place the bowl on a third piece of plastic wrap. Bring the ends up and over the bowl and seal tightly. Cover the bowl with 2 pieces of foil, then tie a piece of string around and secure tightly.
• Place in the refrigerator, 8 hours to overnight.
• Lay rosemary sprigs in the bottom of a large Dutch oven. Place the wrapped pudding on the rosemary sprigs and fill the Dutch oven halfway with water.
• Place over high heat, cover, and bring to a boil. As soon as it boils, reduce heat to medium and steam, covered, for 4 hours, checking every hour to see if you need to add more water.
• Use kitchen towels and carefully lift the pudding out of the Dutch oven. Snip the string, take off the foil, remove the plastic wrap, and peel off the parchment. Place a plate over the bowl and invert the pudding to unmold.
• Brush maple syrup over top. Cut and serve immediately.

QUEENS LUNCH

Steps:

• Combine ingredients for crust and bake for 10 minutes @ 350º in an 8 x 8 pan. Combine filling ingredients and add to pan. Bake for 20 minutes @ 350º. Top with chocolate icing.