“Eating like royalty” is a phrase used to describe indulging in luxurious, opulent, and extravagant meals, reminiscent of the way kings, queens, and other members of royalty historically dined. These meals were often characterized by an abundance of high-quality and expensive ingredients, elaborate dishes, and the services of skilled chefs. Typically, eating like royalty involves dishes that are visually appealing and rich in taste. It may include delicacies like foie gras, caviar, truffles, lobster, prime cuts of meat, and other expensive ingredients. Additionally, the meal might be accompanied by fine wines, champagnes, or other luxurious beverages.
As August is the month of Leo, which also symbolizes royalty, we are inspired to devote our recipes this month to this majestic theme. Embracing the spirit of Leo, known for its regal nature, we celebrate the culinary essence of royalty throughout history. Our curated recipes will not only offer indulgence but also pay homage to the simpler fare enjoyed by many well-known kings and queens within their castle walls.
Marie Antoinette’s Vienna Bread
Marie Antoinette was known for her lavish lifestyle, but the young queen also enjoyed this simple bread from her home in Austria.
Ingredients:
1 packet Active dry yeast (2.5 tsp)
2 tbsp sugar
1 1/3 cup fat free skim milk
1.5 tsp salt
3.5 cups + 2 tbsp all purpose flour
3 tbsp unsalted butter
1 egg wash (beaten egg with a pinch of salt)
Instructions:
Mix room temperature fat free skim milk and sugar in a bowl and mix well. Sprinkle in the yeast, cover with plastic wrap and let the yeast activate undisturbed for 10 minutes.
Add the salt and flour to the yeast mixture. Mix into a dough. Transfer the dough to a working surface. Add softened butter and hand knead for about 8-10 minutes. Transfer the dough to a bowl and let rise up to an hour or until doubled in size.
Divide the dough into 6 equal portions. Shape each portion into a ball. Cover with kitchen towel and let sit for 15 minutes. Flatten each ball to remove air bubbles and shape them into tight baguette shapes. Place on a baking pan 3-4 inches apart. Brush with egg wash and score each one 10-15 times. Let proof again for 1 hour.
Preheat oven to 450 F. Brush with egg wash again if desired. Bake for about 15 minutes. Allow to cool.
Enjoy!
Tsar Nicholas’s Beef Stroganoff
Beef Stroganoff is a classic Russian dish that was beloved by Russian tsars, including Tsar Nicholas II. It consists of tender strips of beef sautéed with onions and mushrooms in a rich and creamy sauce made with sour cream. The dish is traditionally served over egg noodles or rice. Its origins can be traced back to the mid-19th century, and it remains a popular and elegant meal to this day.
Ingredients:
1.5 lbs beef round cut into strips
4 tbsp flour, or more as needed
2 tbsp butter
1 onion finely diced
1/2 lb sliced mushrooms
1 10 oz can beef broth
1/2 cup water, or more as needed
1/2 tsp salt
1 8 oz pot sour cream
Instructions:
Toss the beef strips in flour. For thicker sauce, add 1-2 extra tablespoons of flour.
Heat butter in a large skillet over medium-high heat. Brown the beef, about 30-60 seconds per side. Work in batches if needed. Remove beef to a plate and tent with aluminum foil.
Add onion and mushrooms to the skillet and saute until softened. Add more butter if needed.
Pour beef broth into the pan, scraping any browned bits from the bottom. Simmer until it has thickened to a thick gravy. Add more broth as needed for preferred thickness. Season with salt to taste.
Stir meat back into the sauce, and warm through. Stir a bit of the sauce into the sour cream to warm it, then quickly stir it into the skillet.
Serve immediately over egg noodles or rice.
Enjoy!
Cleopatra’s Fig Tarts
One of the most famous anecdotes involves her love for a specific fruit – the fig. It is said that Cleopatra had a deep fondness for fresh figs, and she indulged in them regularly. Figs were considered a luxurious and delightful treat in ancient Egypt, and their sweetness and unique texture likely appealed to her sophisticated palate.
Ingredients:
4 fresh figs
1 sheet frozen puff pastry, defrosted but chilled
1 tbsp unsalted butter, melted
2 tsp super fine sugar
4 tsp ground almonds
1/8 tsp ground cinnamon
2 tbsp honey
Instructions:
Preheat oven to 400 F. Line a baking sheet with parchment paper.
Wash figs, cut off stem, and slice each fig lengthwise into 6 slices.
Cut 5 inch circles out of the puff pastry. Mark lightly a 4 inch circle within each using a small saucer as a guide.
Brush melted butter over each pastry circle.
Within the inner circle, sprinkle and spread 1/2 tsp sugar and 1 tsp ground almonds. Arrange fig slices within the inner circle.
Brush fig slices with any remaining butter, sprinkle with cinnamon and drizzle half the honey over figs.
Bake for 15-18 minutes until pastry is puffed and brown and figs are softened.
Drizzle with remaining honey.
Serve with vanilla ice cream if desired.
Enjoy!
