Tag Archives: biscuits

Royal Wedding Food Takes the Cake

wedding cakeYou don’t have to score an invitation to the British royal wedding to be able to eat festive food.

Thanks to global entrepreneurship, Americans can join the British and many others around the world in celebrating the happiness of Prince William and Kate (Catherine) Middleton by hoisting a donut, digging into an ice cream cake, or partaking in one of the world’s most expensive (and creepy) pizzas.┬áCheck out the slideshow below for peeks at each of the royal-themed treats.

Dunkin Donuts led the way with their Royal Wedding donut. This week only, April 24-29, you can get an 89-cent taste of their homage to the royal wedding. But don’t get too excited. Since there are no Dunkin Donuts in England it’s not like William and Kate will be ditching the fruit cake for donuts.

Baskin Robbins jumped on board and also unveiled a wedding-inspired treat. The Royal Wedding ice cream cake will be available in April and May so you may want to hurry; these cakes won’t last much longer than a Shamrock Shake.

Papa John’s dubious contribution to wedding food is a one-of-a-kind pizza made to look like the royal couple. The bride is made out of cheese and mushrooms and the groom is depicted using the artful arrangement of salami. But this one is limited to residents of the United Kingdom, so American pizza lovers are out of luck.

Silliness aside, the actual royal wedding cake is being made by Fiona Cairns. It will be a multi-tiered fruit cake, which is traditional for English weddings, and it will include symbols representing England, Ireland, Wales, and Scotland as well as items representing Prince William and Kate Middleton.

Prince William is also requesting a cookie cake made using “biscuits,” or cookies from the McVitie’s company. Betty Crocker’s got a recipe you can try. The good news is that it will require far fewer cookies than the actual royal wedding cake, which will use 1,700 tea biscuits and more than 37 pounds of chocolate.

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A Cookie By Any Other Name

palmiers

Photo: Real Simple

Known as palmiers in France, palmeritas in Spanish, ventaglio in Italian, and elephant ears in English, these little cookies have a devoted, global following.

It is believed that they are French in origin, where their name translates to “palm leaves.”

They are widely available in bakeries and from companies such as Goya, but they are also easy to make – so long as you don’t try to make your own puff pastry!

Here’s a recipe from Ina Garten that was posted on www.foodnetwork.com. Try it and let me know what you think.

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Do You – Or Do You Not – Love Donuts?

Donuts – Doughnuts, potato – potAHto – I love them no matter how you spell them.

It’s been my good fortune to travel to a lot of countries that have a strong donut culture. Among the strongest is my native state of New Jersey where you can get a pretty good donut at Wawa, a family bakery, Dunkin Donuts, or the grocery store.

Living in West Africa, I was delighted to discover that donut culture is global. In Burkina, we ate donuts make from ground bean, wheat, and corn. And I loved them all (well, maybe not the bean donuts so much).

Chinese donuts – the kind you find at the restaurants that offer buffet dining – are very similar to those flour-based donuts I sampled in Burkina. They’re also easy to make at home.

Chinese/Burkinabe Donuts

Buy a cylinder of butter-flavored biscuits (store-brand is fine).

Heat up enough oil to fry the donuts (I never fry so this was a difficult step – and it hurt my budget-conscious soul to use that much canola oil on one recipe, but I did it).

Open the biscuits and either cut each round in half or quarters, depending on the size of the donut you like.

Roll the biscuit halves or quarters into balls.

Test the oil by gently placing one donut in the hot oil. See how quickly it turns brown.

You need to be able to cook the donut through in the center before it becomes too brown on the outside.

If your “test” donut succeeds, add a couple more balls of dough. If not, adjust the heat accordingly and then add more dough.

Halfway through the 3-4 minute cooking time (depending on the heat of your oil), flip the donut to evenly brown all sides.

After another minute or so, use a tongs or slotted spoon to remove the donuts.

Allow them to drain on paper towels.

When they have drained, pop them into a bowl with white sugar and coat evenly.

Then taste – and enjoy!

If my directions were too maddening (I really do cook this way) check out this site for more explicit information but skip to the shortcut version of the recipe!

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