{"id":5330,"date":"2011-04-19T12:37:59","date_gmt":"2011-04-19T19:37:59","guid":{"rendered":"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=5330"},"modified":"2011-04-19T12:37:59","modified_gmt":"2011-04-19T19:37:59","slug":"recipes-a-royal-wedding-feast","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipes-a-royal-wedding-feast","title":{"rendered":"Recipes: A Royal Wedding Feast"},"content":{"rendered":"

\"\"<\/a>
\nOn April 29, one of the most highly anticipated weddings of all time will take place–the union of Prince William and Kate Middleton. Valley residents can get in on the celebrating by hosting a royal wedding feast with a menu created by Chef Michael DeMaria.
\nDevonshire Eggs<\/strong>
\n12 Large Eggs
\n4oz Cream Cheese
\n1tsp Yellow Mustard
\n2tsp Half & Half
\nSalt and Pepper (to taste)
\nHard boil eggs for 11 minutes (approx). Allow eggs to cool then remove shells. Cut eggs in half lengthwise, reserving the yolks.<\/em>
\nIn mixer blend the cream cheese until soft. Add yolks, mustard and half & half. Add salt and pepper to taste. Whip until smooth.<\/em>
\nPipe mixture into cooled eggs.<\/em>
\nLamb Stew<\/strong>
\n3 1\/2lbs Lamb Shoulder, cut into 2\u201d pieces
\n6 cloves Garlic, crushed
\n1 sprig Fresh Rosemary
\n1\/2 cup Dry White Wine
\n2tbsp evoo
\n2 large Onions, peeled and chopped
\n2 large Carrots, peeled and chopped
\n1 large Potato, peeled and chopped
\nSalt and Pepper
\n2tsp Sweet Paprika
\n3 Roasted Red Peppers, cut into 1\/2\u201d strips
\n1 large Tomato, peeled, seeded and chopped
\n4\u20106 sprigs Fresh Parsley, chopped
\n1 Bay Leaf
\n1\/2 cup Dry, Full\u2010Bodied Red Wine
\n1\/2 cup Chicken Stock
\nCombine lamb,\u00a0three garlic cloves, rosemary, white wine in medium bowl to marinate for\u00a0three hours. Drain meat, discard marinate, pat dry with paper towels. Mince remaining three garlic cloves\u00a0and set aside. Heat olive oil in large pan over medium\u2010high heat. Brown the meat on all sides (approx 10 minutes). Add onions, carrots, potato, minced garlic, salt & pepper and cook. (approx\u00a0five minutes) Stir in paprika, roasted peppers, tomatoes, parsley, bay leaf and red wine. Bring to boil, reduce heat to medium and simmer for 10\u201015 minutes. Add chicken stock, cover, reduce heat to low and simmer (stirring occasionally) for 2 \u2010 2 1\/2 hours until meat is very tender.<\/em>
\nBangers and Mash<\/strong>
\n2lbs Sausage (beef or chicken)
\n2lbs Yukon Gold Potatoes, peeled & diced
\nKosher Salt
\n4tbsp Unsalted Butter, diced
\n4oz Sour Cream
\n1\/2cup Whole Milk
\n2tsp Whole\u2010Grain Mustard
\n1tsp Dry Mustard
\n1tsp Freshly Ground Black Pepper
\nFresh Parsley
\n1\/4 Savoy Cabbage, thinly shredded
\n1 large Red Onion, thinly sliced
\n2 Bay Leaves
\n2tbsp evoo
\n1 bottle New Castle Brown Ale
\nPreheat oven to 425 degrees. Bake sausages for 18\u201020 minutes or until cooked through. Boil potatoes in large saucepan with pinch of salt for 20\u201025 minutes until very tender. Drain potatoes and return to saucepan. Add butter, sour cream, milk, dijon mustard, dry mustard, 1tbsp salt and pepper. Mix until smooth and creamy. In saucepan heat evoo, onions, bay leaves, salt and pepper until onions are caramelized. Add beer and cabbage and braise until cabbage is wilted (approx 30 minutes). To serve, spoon potatoes onto dish, add braised cabbage and top with sausage. Garnish with fresh parsley<\/em>.
\nFruit Cake<\/strong>
\n1 cup Unsalted Butter
\n1\/2 cup Light Brown Sugar
\n1\/2 cup Dark Brown Sugar
\n3 Large Eggs
\n3tbsp Brandy (plus extra for brushing cake)
\nJuice\u00a0and Zest of 1 Orange
\nZest of 1 Lemon
\n3\/4 cup Ground Almonds
\n1 cup Hazelnuts, Walnuts, Pecans or
\nAlmonds, chopped
\n1 1\/2lbs Asst Dry Fruits (apricots, figs, prunes, glace cherries)
\n3\/4lb Asst Raisins, Currants, Cherries
\nand\/or Cranberries
\n2 cups All\u2010Purpose Flour
\n1tsp Baking Powder
\n1\/4tsp Salt
\nPreheat oven to 325 degrees. Prepare 8\u201d Spring Form pan with spray\/butter of your choice. Using mixer beat butter and sugars until light\u00a0and fluffy. Add eggs, mixing continuously. Add brandy, juice and zest. Fold in ground almonds, chopped nuts, dried and candied fruits. In separate bowl whisk together flour, salt, baking powder. Add dry mixture to mixer with cake batter and blend thoroughly. Pour blend into spring form pan and bake for 1 hour. Reduce oven temperature to 300 degrees and continue to bake for another 1.5 hours. Remove cake from oven and brush with brandy.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"On April 29, one of the most highly anticipated weddings of all time will take place–the union of…\n","protected":false},"author":5,"featured_media":5332,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[4],"tags":[1106,4022,5564,7530,7870,8823,8825,11115,11116,11117,11828,11832,11833],"class_list":{"0":"post-5330","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-recipes","8":"tag-bangers-and-mash-recipe","9":"tag-devonshire-eggs-recipe","10":"tag-fruit-cake-recipe","11":"tag-kate-middleton","12":"tag-lamb-stew-recipe","13":"tag-michael-demaria","14":"tag-michael-demaria-recipes","15":"tag-prince-william","16":"tag-prince-william-and-kate-middleton-wedding","17":"tag-prince-william-wedding","18":"tag-royal-wedding","19":"tag-royal-wedding-party","20":"tag-royal-wedding-recipe","21":"cs-entry","22":"cs-video-wrap"},"yoast_head":"\nRecipes: 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