St Louis Tea Party?
Rob, Jake, and I had another day full of board games and delicious food. We went for an Imperial British theme with all our board games filled with expansion or conquest and food inspired by a traditional British Sunday roast.
What’s a better way to start the fun day than mimosas? Fresh squeezed orange juice and a splash of prosecco is the best!
Afternoon tea replaced the usual lunch. Smoked salmon and cucumber tea sandwiches were quickly consumed with our English breakfast tea.
…as well as the chocolate and cranberry scones with margarine (Rob said no butter for you, Bic) or strawberry jam
Dinner was the real treat. We prepared a prime rib roast, Yorkshire pudding, roasted vegetables, and ole fashioned British roast potatoes. A 3 bone-in standing rib roast was simply salted and rubbed with a rosemary, garlic, and olive oil emulsion.
Then it was roasted on low heat (roughly ~250°F) for 2 hours and blasted at high heat (~500°F) for 15 minutes to brown. It was perfect!
I tossed purple, yellow, and orange carrots and brussel sprouts in olive oil, seasoned with salt and all purpose seasoning and roasted them for 30 minutes. Lovely!
Lovely coloring and delicious flavors.
Then Rob attempted a recipe for Yorkshire pudding by Jaime Oliver. It was quite a simple batter consisting of only flour, eggs, and milk (salt to taste). The complex part was knowing how hot to heat the oil and how much oil to use.
Turns out, we used too much oil so while the yorkies puffed up and rose in the oven, they were pulled down by the weight of the oil as they cooled. Next time, we’ll have to make sure to add less oil. In the meantime, enjoy the pictures of them as we initially saw them. Gorgeous yorkies!
Last but not least, British roast potatoes are heavenly and easy too! After quickly parboiling them, you shake them up in the pan “to fluff” them up, season with salt and other spices, toss in oil, and bake for 15-20 minutes on each side. They turned delightfully crispy on the outside and had the consistency of creamy mashed potatoes on the inside.
Everything plated and ready to be devoured. I made a little au jus sauce with the roast drippings, which was fantastic. The entire meal was like a dream. Delicious!