Eat Like a King
Historically, eating like a monarch meant having access to rare spices, expensive meats, and ingredients that took days to prepare. That meant certain meals were exclusive to royalty, and the peasant class could only look on with jealousy. However, times have changed, and now you can make 20 of these prestigious meals in your own kitchen.
Carole Raddato from FRANKFURT, Germany on Wikimedia
1. Roasted Peacock (or Chicken)
Royalty would regularly feast on whole birds that were then put back together with their feathers still attached for a dramatic presentation at the table. Peacock might be a little harder to come by these days, but a crispy roasted chicken still feels every bit as golden-brown and glorious. Bring the shine with a honey and herb glaze.
2. Saffron Rice
Persian and European royalty would literally pay the weight of gold for small sacks of this delicate yellow spice. You can pick up a jar of saffron threads for cheap these days and sprinkle them into your rice cooker. Once you taste how much flavor those little strands impart, your plain white rice will feel like a million bucks.
3. Venison Steaks
For centuries, the deer in royal forests were protected by law. Hunting them was a privilege reserved strictly for the aristocracy. Now that farm-raised venison is available through specialty grocers, you can experience that lean, gamey flavor in your own kitchen.
4. Sugar-Spun Confections
Rolled, pulled, and spun sugar was painstakingly crafted into displays called "subtleties" during Renaissance feasts. No need to be a sculptor yourself. Just boil sugar and water on your stovetop to make decorative candies you can top desserts with.
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5. Pomegranate Salads
Middle Eastern kings viewed the pomegranate as a symbol of fertility because of its burst of seeds. They were frequently depicted in paintings or tapestries. The tart juice adds a sophisticated layer to your meal that feels much more expensive than it actually is.
6. Oysters on the Half Shell
Romans briefly considered oysters "food for the poor," but emperors liked them so much they transported them across the empire in sleds full of snow. Now that refrigeration is commonplace, you can slurp down some fresh oysters topped with a squeeze of lemon and some cocktail sauce.
7. Almond Milk Porridge
Porridges made with water and ground almonds were used in place of dairy products during Catholic fasting periods in Medieval Europe. Funny how your trendy acai bowl actually used to be a status symbol back in the 1300s. Toast some almonds, blend with water, and simmer your oats in that almond milk.
8. Lamprey Pie (or Eel)
Lamprey used to be the preferred fish at English banquets before fishing stocks declined due to royal demand. If lamprey is hard to come by where you live, cooking a filet of fresh eel will provide that same fatty fish flavor people fought over for centuries. Baking it in a savory crust will get you one step closer to a traditional coronation meal.
9. Truffle-Infused Pasta
Truffles have always been the "diamonds of the kitchen," sought after by French kings who adored their earthy and pungent aroma. You can easily replicate this royal obsession by using a high-quality truffle oil or salt on a bowl of simple buttered noodles.
10. Nutmeg and Mace Stews
European royalty went to war over nutmeg-producing islands, back when the spice was a hot commodity. You've likely got a jar of this stuff sitting in your cupboard right now. Grate some into your next batch of mac and cheese, or stir into a thick béchamel sauce.
11. White Bread
It wasn't until recently in human history that milling technology allowed for soft white bread to be produced. If you ate below a certain class, you got dark brown bread full of sticky bran. But as a king, you got light and fluffy bread that fell apart in your hands.
12. Fresh Citrus Glazes
Citrus fruits were so beloved by northern European kings that they built conservatories just to protect the citrus trees from freezing. Use those sweet flavors to glaze chicken or salmon for dinner tonight. The citrus will help cut through fattiness as the monarchs have done for millennia.
13. Chocolate Ganache
Chocolate was once served as a bitter beverage in the Spanish court, exclusively for the wealthy. As tastes changed and sugar was added, it transformed into the luscious sauce we know and love today. Heat some cream and melt chocolate into it to make a ganache that'll put your desserts over the top.
14. Pheasant Under Glass
Feathers and all, pheasant was served "under glass" in England as a symbol of Victorian sophistication. Cornish game hens are pheasant's cute little cousin. Cover the bird in foil and bake until golden to serve a delightfully fancy poultry dish.
15. Dates Stuffed with Nuts
Dates stuffed with nuts were a favorite appetizer of desert kings and caliphs throughout history. Thanks to trade routes and shipments from across the world, we have access to these crunchy fruits at our local grocery store. Fill them up with some almonds or pistachios for a sweet treat.
16. Asparagus with Hollandaise
Louis XIV loved asparagus so much that he insisted it be grown year-round in his gardens. He was called the "Sun King" for many reasons. Serve your asparagus spears with some hollandaise sauce for a taste of royalty that will melt in your mouth.
17. Cinnamon-Spiced Meats
Spices were used to show off wealth in medieval kitchens, so royal chefs were known to spice up savory meats with cinnamon. Give it a try on your next pork roast, or mix it in with your Moroccan lamb stew. It'll feel exotic on your palate.
18. Poached Pears in Wine
Poached fruits were favored by French nobility, especially when cooked in red wine. Peel some pears and toss them in a bottle of red with some sugar and star anise.
19. Caviar and Blinis
Caviar was devoured by Russian Tsars and only those who could afford to keep fleets of sturgeons in their private ponds. Special orders can get pricey, but you can find less expensive varieties of salmon or trout roe at most gourmet markets.
20. Beef Wellington
Named after one of England's greatest heroes, beef Wellington was a fancy way of serving filet mignon to celebrate victories. While it can be time-consuming, you can make Beef Wellington at home with store-bought puff pastry and canned pâté. Slice into that crispy pastry to reveal a juicy center for a taste of triumph.
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