I put out the call – and they came.
On May 19, 2018 at 3:30 a.m. in the morning, the Royal Wedding Watch Party began.
The faithful and true “women of their word” arrived at Casa Veronique (that’s what I call my home) to watch the royal wedding of Meghan Markle to Prince Harry of Wales.
Blurred eyed and wearing their “fascinator” hats, my friends filed into my living room with a glint of excitement, anticipation and wonder in their eyes. After all, it’s not every day someone from our Los Angeles community falls in love with a prince and marries him.
For most of them (except one who came grumbling and you know who you are), not even an early morning call time could keep them from watching this historic event. And watching the royal wedding in the company of girl friends? Extraordinary. Unforgettable. Nutty. And so worth it.
The Los Angeles Wave Newspapers captured the early morning viewing nuptials at my Spanish-style home in an article they published following the wedding. It is clear from many of the comments of my guests – as reported in the story – it was a gathering of women who viewed the wedding from varying perspectives. That was no surprise to me. I know these women well.
There was one perspective that we all shared.
You guessed it – the food.
You see this group of accomplished and consciously heeled women not only practice living their best lives, they make it a point to enjoy some really good food while in spirited pursuit of it.
So what kind of early morning menu do you plan for such an esteemed group of royal wedding watchers? A British theme menu with a splash of Southern/Cali soul, paired with coffee and lots of the bubbly stuff.
The menu featured:
- Mini chocolate chip tea cakes
- Crab and vegetable tea sandwiches
- Chicken drumettes
- Quiche Lorraine
- Grilled chicken and garlic sausages
- Breakfast potatoes
- Fresh fruit
- Lemon, elder flower liquor and champagne cupcakes with cream cheese frosting
Thankfully, a few of the ladies helped out by bringing the quiches, fresh fruit and chicken drumettes. It was indeed a royal feast for a few divine friends. We munched and sipped throughout the entire wedding and these royal wedding watchers didn’t depart my domicile until about10:00 a.m. It was a long, thrilling morning.
Well, the wedding is over, Meghan is now the Duchess of Sussex, and the memories of our early morning Royal Wedding Watch party linger on. And so do the memories of the vegetable and crab tea sandwiches I served at the party.
My guests loved the Southern Californian inspired little sandwiches. I created this version as homage to Meghan’s Southern California roots while acknowledging her new life as a royal.
The fresh dill in these creamy, little delicate sandwiches made them savory. The finely chopped celery, yellow bell pepper and chopped carrots gave them freshness and a bit of crunch. And the addition of chopped, lump crab meat made them decadent. They were the perfect little bites.
Be careful when you make them. They are so good; no one can eat just one, two, three or four.
As I think about the union of Meghan and Harry, I can’t wait to see how the newly minted Duke and Duchess of Sussex will use their platform for good.
I’m chuffed to bits about it all. That’s British slang for “I’m pleased with what’s happened.” So cheerio loves, and I hope you enjoy the recipe.
Easy vegetable and crab cream cheese tea sandwiches
A savory little sandwich filled with flavor.
1~8 ounce package of cream cheese, softened at room temperature
2 heaping tablespoons fresh chopped dill
¼ teaspoon garlic powder
½ teaspoon celery salt
2 heaping tablespoons fresh yellow bell pepper, finely chopped
2 heaping tablespoons fresh celery, finely chopped
2 heaping tablespoons fresh grated carrots, finely chopped
½ cup lump crab meat, chopped (make it a generous ½ cup measurement)
1~24 ounce package of sliced sandwich style bread (package will contain 20 to 22 slices)
- Place softened cream cheese in a medium sized bowl.
- Add fresh dill, garlic powder and celery salt. Mix well with a large, sturdy spoon. Add yellow bell pepper, celery and carrots. Mix well. Fold in lump crab and mix until it is completely incorporated.
- Trim the crusts from each all the bread slices. You will have between 20 to 22 slices. Reserve half of the bread slices to top the sandwiches later.
- Spread 1 heaping tablespoon (I used a 1-1/8″ All Purpose Stainless Steel Scoop) of the cream cheese mixture over the other half of slices, getting close to the edges. Place a reserved sandwich slice on top.
- Cut each completed sandwich diagonally with a bread or serrated knife, if you have one.
- Then cut each diagonal slice in half. Repeat until all the sandwiches are complete. Makes 44 to 48 quarter sandwiches.
- Plate sandwiches and cover with plastic wrap. Chill 15 minutes to 12 hours.
- Before serving, garnish plated sandwiches with more chopped dill or chopped chives.