In the tradition of Charles and Diana's wedding, it's going to be a pyjama party with mothers and daughters. We'll be setting the alarm for 3:00am to catch the start of the media frenzy. Who will be there? Who has the best fascinator? We will be watching all the "red carpet" details.
You know with us, food will be central to the celebration. At that hour, we'll only be ready for tea and scones, and a little fruit, but there will be more to come. Once the marriage vows are finalized, we'll head outdoors to fire up the barbecue and produce a Full English Breakfast in honour of the royal couple's nuptuals. But you don't need the excuse of a Royal Occasion to treat yourself to breakfast cooked on the barbecue: this feast is great for any day.
Will & Kate's Wedding Breakfast
Tea
Banana, Coconut and Ginger Scones
Fresh Fruit Cocktail
Grilled Sausages
Grilled Canadian Bacon
Grilled Tomatoes and Mushrooms
Baked Beans
Eggs, sunny-side up
Crumpets with Marmalade
Optional: Champagne and Orange Juice
For the scones
2 cups unbleached all-purpose flour; more as needed
1/4 cup granulated sugar
2-1/4 teaspoon baking powder
1 teaspoon finely grated fresh lemon zest
1/2 teaspoon table salt
3/4 cup cold unsalted butter, cut into pieces
1 small ripe banana, cut into 1/4-inch dice (1/2 cup)
1 tablespoon minced crystallized ginger
3/4 cup plus 2 tablespoons coconut milk plus more for brushing
Coarse sugar for dusting
2 cups unbleached all-purpose flour; more as needed
1/4 cup granulated sugar
2-1/4 teaspoon baking powder
1 teaspoon finely grated fresh lemon zest 1/2 teaspoon table salt
3/4 cup cold unsalted butter, cut into pieces
1 small ripe banana, cut into 1/4-inch dice (1/2 cup)
1 tablespoon minced crystallized ginger
3/4 cup plus 2 tablespoons coconut milk plus more for brushing
Coarse sugar for dusting
For the glaze
3/4 cup icing sugar
1-1/2 tablespoon fresh lemon juice
1 tablespoon unsalted butter, softened
Pinch salt
3/4 cup icing sugar
1-1/2 tablespoon fresh lemon juice
1 tablespoon unsalted butter, softened
Pinch salt
Make the scones Position a rack in the top third of the oven and heat the oven to 375°F. Line a rimmed baking sheet with parchment.
In a large bowl, whisk the flour, sugar, baking powder, lemon zest, and salt. Using a pastry blender or 2 knives, cut the butter into the flour mixture until a few pea-size lumps remain. Stir in the banana and the ginger. Add the coconut milk; with a fork, gradually stir until the mixture just comes together.
Turn the dough onto a lightly floured surface and pat gently into a 7-inch circle about 1 inch thick. Using a chef’s knife, cut the dough into 8 wedges. Transfer to the baking sheet, spacing the wedges 1 to 2 inches apart. Brush the tops with coconut milk and sprinkle liberally with sugar.
Bake until the tops are golden, 19 to 25 minutes, rotating halfway through baking for even browning. Transfer the scones to a wire rack and cool slightly, 3 to 4 minutes.
In a large bowl, whisk the flour, sugar, baking powder, lemon zest, and salt. Using a pastry blender or 2 knives, cut the butter into the flour mixture until a few pea-size lumps remain. Stir in the banana and the ginger. Add the coconut milk; with a fork, gradually stir until the mixture just comes together.
Turn the dough onto a lightly floured surface and pat gently into a 7-inch circle about 1 inch thick. Using a chef’s knife, cut the dough into 8 wedges. Transfer to the baking sheet, spacing the wedges 1 to 2 inches apart. Brush the tops with coconut milk and sprinkle liberally with sugar.
Bake until the tops are golden, 19 to 25 minutes, rotating halfway through baking for even browning. Transfer the scones to a wire rack and cool slightly, 3 to 4 minutes.
Glaze In a small bowl, stir the confectioners’ sugar, lemon juice, butter, and salt until smooth. Drizzle the warm scones with the glaze. Serve warm or at room temperature with butter and jam as desired.
Full English Breakfast for TwoA side-burner is a plus especially when making the whole meal outside at once. However, it is also possible to heat the pots and pans directly on the grill. Just be sure to protect your hands with a good oven mitt as the
barbecue tends to heat up the handles.
4 breakfast sausages
2 slices peameal bacon
1 1/2 tablespoon olive oil, or more as needed
2 tomatoes, halved and cores removed
4-6 button mushrooms, wiped clean and stems trimmed
1 small can beans in tomato sauce
4 eggs
2 crumpets
2 tablespoons marmalade
salt and pepper, to taste
Preheat barbecue on HIGH, then brush grids clean and reduce temperature setting to MEDIUM. Place the sausages on the top rack, and turn as needed to brown evenly. Brush the mushrooms and tomatoes with olive oil, and place them on the grill (cut side down for the tomatoes). Turn the vegetables until tender and warmed through, about 5 minutes. At the same time, grill the peameal bacon on both sides. Meanwhile, place beans in a small pot to heat through on the barbecue, and place a small saute pan on the side burner. Brush the pan with a little olive oil or a spot of butter, and crack the eggs. Cook to taste. Lightly toast the crumpets on the grill. Enjoy!
PS:
Last week, we mentioned that we were going to try to convince Bev to share her vinaigrette recipe with us, and being the great friend that she is, here it is:
Spring Vinaigrette from Fine Cooking Magazine April/May 2011
3 tbsp seasoned rice vinegar
2 tbsp lemon juice
2 tbsp olive oil
1 tbsp fragrant honey
1 tbsp finely chopped shallot
Kosher salt and freshly ground pepper to taste
Whisk all of the ingredients together and refrigerate for up to 3 days.
This is a very deilcious dressing, and the honey is the reason! Bev also shared the source of her honey - of course it is local!
She used Wildflower honey from Saugeen Country Honey purchased at the Kitchener Market . Their “farm” is in Elmwood Ontario.
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