Congratulations to the Royal Couple Prince Harry and Meghan Markyl, may they have a magical and wonderful life together for many years. Saturday, May 19, 2018 will always be a very special day for the Royal Family and couple. The couple promises the day will be filled with love, fun and joy.

Here are some English celebratory recipes which may or may not be at the wedding.

Enjoy!

 

Cucumber Sandwiches

Makes 8 half sandwiches

4 ounces cream cheese, softened

4 tablespoons sour cream

3 teaspoons chopped chives or cilantro

Salt and pepper to taste

8 slices white or whole wheat bread

Chopped chives or cilantro for garnish

½ English seedless cucumber, peeled and sliced thin

 

To assemble each sandwich: Mix together first 4 ingredients and spread evenly on 4 slices of bread, saving about a tablespoon of the spread for garnish. Place cucumbers slices over spread, and top with remaining 4 slices of bread. Using a sharp knife, cut the crusts off the edges. Cut sandwiches into 2 triangles or 2- rectangles. To garnish, place a dab of remaining spread on top of each triangle or rectangle and add a bit of chives or cilantro.

*** Salmon Sandwiches:

For salmon sandwiches, substitute 4 ounces sliced smoked salmon for the cucumber, and dill for the chives.

*** Ham Sandwiches:

For ham sandwiches, substitute 4 ounces thinly sliced ham for the cucumber, and fresh tarragon for the chives. Proceed as for the cucumber Sandwiches.

*** Other options. Top sandwiches with a cucumber slice. Cut crusts off bread.

 

Brie, Ham and Apple Sandwich

1 loaf French bread, split open

Softened butter

Dijon mustard

4-8 ounces thinly sliced brie cheese

8 ounces thinly sliced deli ham

1 Granny Smith apple, cored and thinly sliced

Spread butter and Dijon mustard inside a split loaf of French bread.

Layer with deli ham, slices of brie, and slices of green apple, close loaf. Cut into slices and serve.

 

Lemon Curd with Berries on English Muffins

4 toasted English muffins

1 jar lemon curd spread

Fresh strawberries, thinly sliced

Fresh raspberries

Fresh blueberries

Confectioners’ sugar for garnish, if desired

Cut toasted English muffin halves into half again. Spread with lemon curd and top with berries. Sprinkle with a little confectioners’ sugar if desired.

 

Strawberries and Cream Cheese on Date Nut Bread

8 slices date nut bread, thinly sliced

½ cup cream cheese, softened

8 whole fresh strawberries, hulled and thinly sliced

Spread softened cream cheese on 8 - date nut bread slices top 4 – slices with thinly sliced strawberries, top with other cream cheese spread 4 - slices.

Cut into squares or triangles. Serve chilled.

 

Roast Beef with Horseradish Cream Sandwich

¼ to ½ pound roast beef, thinly sliced

8 slices whole wheat or rye bread, crusts trimmed away

¼ English cucumber, peeled and thinly sliced

¼ cup sour cream

1 tablespoon mayonnaise

1-2 teaspoons chopped horseradish

Salt and pepper to taste

Whisk together sour cream, mayonnaise and horseradish. Spread sauce on bread slices, top 4 slices with cucumber slices and roast beef, season with salt and pepper if desired. Cut sandwiches into 2 or 4 triangles.

 

Ham Salad

2 cups cooked ham, coarsely chopped

1/2 cup Miracle Whip Dressing

1/2 cup shredded cheddar cheese

¼ cup crushed pineapple, completely drained (Optional)

1 Stalk finely chopped celery

2 Tablespoons finely chopped sweet onion

Pinch of ground black pepper

Stir all ingredients together in a bowl, cover and refrigerate for several hours or overnight. Serve as a spread for crackers or on a sandwich of whole wheat or pumpernickel bread or in a wrap filling.

 

Chocolate Chip Scones

6 tablespoons (3/4 stick) chilled unsalted butter, cut into

¼ inch pieces, plus more for pan

2 cups unbleached all-purpose flour plus more for pan and rolling

1/3 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

Pinch of salt

3/4 cup semisweet chocolate chips

2 1/2 tablespoons instant espresso coffee powder (Optional)

3/4 cup chilled buttermilk, plus extra for brushing scones

1 large egg yolk, beaten

1 teaspoon vanilla extract

1 tablespoon plus 1- teaspoon Demerara or raw sugar

Preheat oven to 400ºF. Grease a baking sheet with butter and dust with flour, shake off excess flour or use parchment paper.

In a large bowl, whisk together 2 cups flour, granulated sugar, baking powder, baking soda and salt. Add butter; rub in with fingertips until mixture resembles coarse crumbs. Fold in chocolate chips.

In a medium bowl, stir together espresso coffee powder and 1 teaspoon hot water, until espresso dissolves (Optional). Add 3/4 (three fourths) cup buttermilk, egg yolk and vanilla; whisk to combine. Add buttermilk mixture to flour ingredients; stir until combined (dough will be sticky). Using floured hands, turn out dough onto a floured work surface, form into an 8-inch round, and cut into 8 wedges. Use a small spatula or the side of a dinner knife to transfer wedges to prepared baking sheet, spacing 1 inch apart (it's all right if wedges are misshapen).

Brush scones lightly with buttermilk and sprinkle with Demerara or raw sugar. Bake until scones are golden and tester inserted into center comes out clean, about 20 minutes. Serve warm or at room temperature with jam and/or whipped cream.

Helpful Hint: To make your own buttermilk use 1 cup milk plus 1- tablespoon white vinegar, whisk and let sit for 5 minutes.

 

Classic Potato Salad

If dressing is too thick stir in 1 to 2 tablespoons milk just before serving.

Potato Salad:

6 medium red potatoes ( about 2 pounds), unpeeled

2 hard-cooked eggs, chopped

2 stalks celery, thinly sliced (about 1 cup)

1 medium sweet onion, chopped ( about ½ (one half) cup)

Salad Dressing:

3/4 (three fourths) cup mayonnaise

1/2 (one half) cup sour cream

1 teaspoon yellow mustard (Optional)

1 teaspoon cider vinegar

1 teaspoon granulated sugar

Salt and ground black pepper, to taste 

Place potatoes in 4-quart saucepan; add enough water just to cover potatoes. Heat to boiling. Reduce heat to low, cover and simmer 20 to 30 minutes or until tender. Drain; let stand until cool enough to handle. Cut potatoes into

small cubes. 

In large bowl, place potatoes, eggs, celery and chopped onion; toss gently to mix.

In small bowl, whisk dressing ingredients until well blended.   

Add dressing to potato mixture; toss gently to coat. Cover; refrigerate at least 2-3 hours or until serving time.

 

Classic Tuna Melt

Salmon may be substituted for tuna, make sandwiches just before serving.

Ingredients

2 cans (5 ounces) drained Chunk Light or Albacore Tuna

4 tablespoons finely chopped sweet onion

½ (one half) cup mayonnaise

¼ (one fourth) cup sour cream

2 tablespoons finely chopped celery and/or sweet pickle relish

8 slices bread, toasted

4 slices American or cheddar cheese

In a medium bowl, combine tuna, mayonnaise, sour cream, onion, sweet pickle relish and celery; mix well.

Top 4 of the slices of bread with 1 slice cheese each. Spread tuna mixture over cheese slices and top with remaining bread slices.

Spread each sandwich with additional mayonnaise; place in skillet. Cook on medium heat until lightly browned on both sides.

 

Shrimp Scampi

2 pounds raw peeled and deveined large Shrimp

2-3 cloves finely chopped garlic

1 stick of butter, ½ cup

Juice from 1 fresh lemon (about 3-4 tablespoons)

¼ (one fourth) cup olive oil

1 tablespoon dried parsley

2 cups white rice, cooked according to package directions

In a skillet melt butter and olive oil over medium heat. Add minced garlic and sauté for about 5 minutes until soft. Stir in lemon juice, parsley, and shrimp. Sauté and baste shrimp for about 5-7 minutes until just done or shrimp have just turned pink. Serve over cooked rice.

 

Hand Pork Pies

1 prepared pie crust

½ pound ground fresh pork

1-2 tablespoons olive oil

1 medium sweet onion, finely chopped

1 clove garlic, minced

1 tablespoon dried parsley flakes

½ teaspoon ground sage or thyme

¼ cup shredded carrot (Optional)

1 tablespoon Worcestershire sauce

2 tablespoons milk for topping

Sauté chopped onion in olive oil in skillet until soft, add garlic and shredded carrots (Optional) and cook for 2-3 minutes. Put in bowl and set aside. Brown ground pork breaking into crumbles, cook until no longer pink, about 5 minutes. Stir in Worcestershire sauce, parsley, thyme or sage, cooked onions and garlic. Remove from heat and set aside. Roll piecrust out into a square and cut into 4 - equal squares.

Place squares on a greased baking sheet. Divide pork mixture into four parts and place on 1/2 of each pie crust piece, spreading out to within ½ inch of edge. Pat down with the back of a spoon to even out meat mixture. Fold top half of pie crust over the meat filling to meet the outside edges of the bottom pastry. With a fork press edges closed to seal in meat mixture. Brush tops of pastry with some milk. Bake in a 350 degree oven until golden brown about 20-25 minutes. Serve hot or cold.

 

Raspberries and Cream

1 pint fresh raspberries

2 pints of heavy cream

1 teaspoon vanilla extract

1 teaspoon granulated sugar

In a medium sized bowl whip with an electric mixer heavy cream, sugar, and vanilla until firm, but do not over beat. With a spoon fold in raspberries and serve immediately, plain or in sponge cake cups.

 

Hope Cusick has won awards at the North Carolina Strawberry Festival in 2012; The North Carolina Blueberry Festival — winning first place for her Blueberry Cheese Danish Pastry in 2012; placing on her blueberry spinach salad and dressing and winning second place for her Sweet Blueberry Pepper Jelly in 2015; and winning first in 2016 for her spoon blueberry muffins with apricot sauce and second for her blueberry crisp squares — and has won various other contest awards — including three blue ribbons at the 2016 Cape Fear County Fair — for her blueberry cheesecake, muffins, breads, cookies, brownies and jams. She resides in Hampstead.