{"id":5771,"date":"2023-05-31T12:29:43","date_gmt":"2023-05-31T10:29:43","guid":{"rendered":"https:\/\/www.theigra.com\/?p=5771"},"modified":"2024-06-18T23:43:49","modified_gmt":"2024-06-18T21:43:49","slug":"bridgerton-themed-party-food","status":"publish","type":"post","link":"https:\/\/www.mmmysterygames.com\/hr\/bridgerton-themed-party-food\/","title":{"rendered":"Bridgerton Themed Party Food"},"content":{"rendered":"
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Bridgerton Themed Party Food<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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<\/p>\n

Welcome, dear readers, to a mouthwatering exploration of Regency-era cuisine, a post inspired by the sensational Netflix series, Bridgerton. The show not only captivated our hearts with its enthralling plot and delightful characters but also showcased the sumptuous feasts and elegant banquets of the Regency era. Join us on this culinary adventure as we delve into the flavors and recipes that would have graced the tables of the Bridgerton household and other esteemed families during that time.<\/p>\n

<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Curried Chicken Salad Tea Sandwiches<\/b><\/span><\/font><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"bridgerton_curried_chicken_salad_tea_sandwiches\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Ingredients<\/strong><\/h6>\n

\u00a0<\/p>\n

2 cups chicken breast, cooked<\/p>\n

3\/4 cup cranberries, dried<\/p>\n

1\/2 Fuji apple, peeled, cored and diced (about 3\/4 cup), medium<\/p>\n

3 tbsp scallions<\/p>\n

3\/4 cup mayonnaise<\/p>\n

1 1\/2 tsp curry powder<\/p>\n

1\/2 cup walnuts, toasted<\/p>\n

8 slices square, firm whole-wheat bread<\/p>\n

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You can find the original recipe here<\/a>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Queen Cakes<\/b><\/span><\/font><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"queen_cakes_bridgerton\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Queen Cakes were very popular in England and America in the 18th and 19th centuries.<\/p>\n

Ingredients<\/span><\/p>\n

110 g (4 oz) soft margarine<\/p>\n

110 g (4 oz) caster sugar, plus extra for sprinkling<\/p>\n

2 eggs, beaten<\/p>\n

110 g (4 oz) self-raising flour, sieved<\/p>\n

a little milk, if necessary<\/p>\n

60 g (2 oz) sultans (or other dried fruit of choice such as raisins or currants)<\/p>\n

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Preparation<\/span><\/p>\n

Preheat the oven to 180C\/350F\/Gas Mark 4. Grease a 12-hole bun or mini bundt tin.<\/p>\n

Cream the margarine and sugar together. Add the eggs a little at a time, beating well.<\/p>\n

Fold the flour into the mixture with a little milk, if necessary, to give a soft dropping consistency. Add the sultanas and mix well.<\/p>\n

Place spoonfuls of the mixture into the prepared tin.<\/p>\n

Bake for 15\u201320 minutes until firm to the touch and golden brown. Turn out on a wire rack to cool and sprinkle with a little extra caster sugar.<\/p>\n

You can find the original recipe here<\/a>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Lazy Summer Berry Layer Cake<\/b><\/span><\/font><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"lazy_summer_berry_layer_cake_bridgerton_party\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Everyone will be amazed with this splendid looking multi-layered cake.<\/p>\n

Ingredients<\/span><\/p>\n

55g (1\/4 cup) caster sugar<\/p>\n

1 egg, separated<\/p>\n

250g (9 oz) mascarpone<\/p>\n

1 plain unfilled double sponge cake (available in plastic packaging from the supermarket)<\/p>\n

1\/4 cup hazelnut liqueur, such as Frangelico<\/p>\n

1\/2 cup raspberry jam<\/p>\n

700g (25 oz) mixed fresh berries, plus extra, to serve<\/p>\n

White nougat, chopped, to serve<\/p>\n

White chocolate curls, to serve<\/p>\n

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Preparation<\/span><\/p>\n

Use electric beaters to beat sugar and egg yolk in a bowl until thick and pale. Add the mascarpone and beat until slightly thickened.<\/p>\n

Use clean electric beaters to whisk egg white in a clean bowl until firm peaks form. Add half the egg white to mascarpone mixture. Gently fold to combine. Add remaining egg white. Fold to combine.<\/p>\n

Use a large serrated knife to split each sponge cake in half. Place a bottom cake layer on a serving plate. Brush with one-third of the hazelnut liqueur. Spread with one-third of the jam, spoon over one-quarter of the mascarpone mixture and layer with one-quarter of the berries. Repeat with two more layers of cake, liqueur, jam, mascarpone and berries. Place remaining cake layer on top. Spread with remaining mascarpone mixture and top with remaining berries, chopped white nougat and white chocolate curls.<\/p>\n

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You can find the original recipe here<\/a>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Regency Chicken Pot Pie<\/b><\/span><\/font><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"chicken_pot_pie_bridgerton\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Ingredients<\/span><\/p>\n

1 whole chicken<\/p>\n

1 onion, chopped<\/p>\n

2 carrots, diced<\/p>\n

2 celery stalks, diced<\/p>\n

2 cloves of garlic, minced<\/p>\n

2 cups chicken broth<\/p>\n

1 cup heavy cream<\/p>\n

1\/4 cup flour<\/p>\n

1 tablespoon butter<\/p>\n

Salt and pepper to taste<\/p>\n

Puff pastry sheets<\/p>\n

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Preparation<\/span><\/div>\n
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Preheat the oven to 400\u00b0F (200\u00b0C).<\/div>\n
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In a large pot, boil the chicken until fully cooked. Remove the chicken from the pot, let it cool, and then shred the meat.<\/p>\n

In a separate pot, melt the butter and saut\u00e9 the onion, carrots, celery, and garlic until tender.<\/p>\n

Sprinkle the flour over the saut\u00e9ed vegetables and stir to combine. Cook for another minute.<\/p>\n

Gradually pour in the chicken broth and heavy cream, stirring continuously until the mixture thickens.<\/p>\n

Add the shredded chicken, season with salt and pepper, and mix well.<\/p>\n

Transfer the filling into a baking dish and cover with puff pastry sheets. Cut slits in the pastry for venting.<\/p>\n

Bake for approximately 25-30 minutes or until the crust is golden brown and the filling is bubbling.<\/p>\n<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Regency Beef  Wellington<\/b><\/span><\/font><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"beef_wellington_bridgerton\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Ingredients<\/span><\/p>\n

2 pounds beef tenderloin<\/p>\n

Salt and pepper to taste<\/p>\n

2 tablespoons olive oil<\/p>\n

1 tablespoon Dijon mustard<\/p>\n

1 sheet puff pastry, thawed<\/p>\n

8-10 thin slices of prosciutto<\/p>\n

8-10 slices of p\u00e2t\u00e9 (optional)<\/p>\n

1 egg, beaten (for egg wash)<\/p>\n

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Preparation<\/span><\/div>\n
\u00a0<\/div>\n
Preheat the oven to 400\u00b0F (200\u00b0C).<\/div>\n
\u00a0<\/div>\n
Season the beef tenderloin with salt and pepper.<\/div>\n
In a large skillet, heat the olive oil over high heat. Sear the beef on all sides until browned.<\/div>\n
Remove the beef from the skillet and let it cool.<\/div>\n
Brush the beef with Dijon mustard, ensuring it is evenly coated.<\/div>\n
Lay out a sheet of puff pastry and place the prosciutto slices on top, slightly overlapping.<\/div>\n
\u00a0<\/div>\n
If using p\u00e2t\u00e9, spread it over the prosciutto.<\/div>\n
Place the beef on top of the prosciutto and p\u00e2t\u00e9, then carefully roll the pastry over the beef, sealing it completely.<\/div>\n
Trim any excess pastry and brush the entire Wellington with the beaten egg for a golden finish.<\/div>\n
Place the Wellington on a baking sheet and bake for approximately 35-40 minutes or until the pastry is golden brown and the beef reaches your desired doneness.<\/div>\n
Allow the Wellington to rest for a few minutes before slicing into thick portions.<\/div>\n
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Indulging in the delightful cuisine of the Regency era allows us to savor the flavors that once graced the elegant tables of the Bridgerton world. From the comforting chicken pot pie to the chicken salad tea sandwiches and the summer layer berry cake, these recipes offer a glimpse into the culinary delights of the time. And let’s not forget the grandeur of the Beef Wellington, a dish that epitomizes the opulence and sophistication of the era. So, channel your inner Bridgerton and delight your taste buds with these remarkable dishes that bring the Regency era to life in your own kitchen.<\/p>\n

Bon app\u00e9tit!<\/p>\n

\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Welcome, dear readers, to a mouthwatering exploration of Regency-era cuisine, a post inspired by the sensational Netflix series, Bridgerton. The show not only captivated our hearts with its enthralling plot and delightful characters but also showcased the sumptuous feasts and elegant banquets of the Regency era. Join us on this culinary adventure as we delve into the flavors and recipes that would have graced the tables of the Bridgerton household and other esteemed families during that time.<\/p>","protected":false},"author":755,"featured_media":5781,"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,"two_page_speed":[],"footnotes":""},"categories":[1],"tags":[182,278,280,184,174,185,183,281],"class_list":["post-5771","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-games","tag-bridgerton","tag-bridgerton-food","tag-bridgerton-party-food","tag-food","tag-party-tips","tag-recipes","tag-regency-era","tag-regency-era-party"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.mmmysterygames.com\/hr\/wp-json\/wp\/v2\/posts\/5771","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mmmysterygames.com\/hr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mmmysterygames.com\/hr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mmmysterygames.com\/hr\/wp-json\/wp\/v2\/users\/755"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mmmysterygames.com\/hr\/wp-json\/wp\/v2\/comments?post=5771"}],"version-history":[{"count":34,"href":"https:\/\/www.mmmysterygames.com\/hr\/wp-json\/wp\/v2\/posts\/5771\/revisions"}],"predecessor-version":[{"id":5936,"href":"https:\/\/www.mmmysterygames.com\/hr\/wp-json\/wp\/v2\/posts\/5771\/revisions\/5936"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mmmysterygames.com\/hr\/wp-json\/wp\/v2\/media\/5781"}],"wp:attachment":[{"href":"https:\/\/www.mmmysterygames.com\/hr\/wp-json\/wp\/v2\/media?parent=5771"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mmmysterygames.com\/hr\/wp-json\/wp\/v2\/categories?post=5771"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mmmysterygames.com\/hr\/wp-json\/wp\/v2\/tags?post=5771"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}