Recipes

There’s only one piece of the essential gala experience that remains: dinner. And since we can’t cook for you this year, we thought instead we could offer you a handful of our favorite Alice in Wonderland-themed recipes! Try your hand at one (or more) of the following dishes, and let us know how it turns out!

Cocktail

Mad Hatter (Earl Grey Cucumber Cocktail)

Ingredients:

Makes one cocktail
50ml Cucumber gin (or gin with muddled cucumber)
Lemon juice (about half a lemon’s worth)
1-2 tsp sugar (50 ml of simple syrup)
50 ml Earl Grey tea, chilled

Directions:

Mix all ingredients and shake with ice. Serve in a tea cup with a cucumber garnish. One sugar or two? (50 ml of simple syrup is 1 jigger or “2 sugars,” 25 ml is “one sugar”). It’s up to you! If simple syrup isn’t your style, feel free to add granular sugar to taste instead. If you don’t have cucumber gin, then muddling an inch of cucumber into your shaker will give that fresh, cucumber aroma.

This refreshing cocktail mixes Earl Grey tea with the taste of tea-party staple, cucumber sandwiches. Not recommended for fixing pocket watch mechanisms.

Original recipe can be found HERE.

More Cocktails Inspired by Board Member Molly Bachmann

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Hors d’Oeuvres

I’m Late for a Very Important (Bacon-Wrapped) Date

Ingredients:

18-20 pitted dates
35-40 salted, roasted almonds
1 lb. of bacon, sliced in half
Toothpicks

Directions:

Pre-heat oven to 425.
Stuff each date with 1-2 almonds, wrap in a half-slice of bacon, and skewer with a toothpick.
Bake, turning the dates halfway through so the bacon is evenly cooked, 15 to 18 minutes. Serve warm or at room temperature.

Original recipe can be found HERE.

Main

Cheshire Grin (Garlic Butter Baked Salmon)

Ingredients:

1 pound (500 g) fingerling potatoes, halved
2 tablespoons olive oil
1 1/2 teaspoons salt
1/2 teaspoon cracked black pepper
4 (6 oz | 170 g) skinless salmon fillets
2 1/2 tablespoons minced garlic
2 tablespoons fresh chopped parsley
1/3 cup freshly squeezed lemon juice
1/2 cup melted unsalted butter
15-20 asparagus spears, woody ends removed
2 tablespoons dry white wine (sub. with 1/4 cup chicken broth)
1 lemon sliced to garnish

Directions:

Heat oven to 400°F | 200°C. On a large rimmed baking sheet, toss together potatoes with the oil, 1/2 tablespoon of garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread out in an even layer and roast for 15 minutes until they’re just starting to soften and brown.
Push potatoes to one side of the sheet pan and arrange salmon down the centre. Rub salmon evenly with 1 1/2 tablespoons of the minced garlic and 2 tablespoons of parsley. Add the asparagus to the other side of the pan.
Combine 1/4 cup of lemon juice and 1/4 cup of the melted butter together and pour the mixture over the salmon and asparagus. Season everything with the remaining salt and pepper.
Return to oven and continue baking until the potatoes are golden and fork-tender and the salmon is opaque throughout, (about 10 minutes). Optional: broil in the last 2 minutes for charred edges.
Meanwhile, in a small bowl, combine the remaining butter, garlic and lemon juice with the wine (or chicken stock). Serve with the salmon, veggies and lemon slices!

Original recipe can be found HERE.

Dessert

King of Hearts’ Berry Tarts

Ingredients:

Plain flour, for dusting
1/2 x 500g block dessert pastry
25g softened butter
25g caster sugar
1 medium egg, beaten
40g ground almonds
1/4 tsp almond extract
100g seedless raspberry jam

Directions:

Lightly dust a clean work surface with flour. Roll out the pastry until about 3mm thick. Using a 7.5cm fluted round cutter, stamp out 12 circles of pastry and use to line a 12-hole nonstick patty tin. Chill in the fridge for 30 minutes.
Preheat the oven to 180°C, fan 160°C, gas 4. Meanwhile, scrape up the pastry trimmings and re-roll. Then stamp out 12 hearts with a 4cm heart cutter. Put onto a baking tray lined with baking paper. Bake in the oven for 5-8 minutes until golden.
To make the filling, beat together the butter and sugar in a bowl until pale and creamy. Then stir in 25g beaten egg (use the rest for glazing the scones if making), ground almonds and almond extract until combined.
Divide the almond mixture equally between the pastry cases, smooth level with the back of a teaspoon, then bake in the oven for 15 minutes until lightly golden. Remove from the oven and, using the back of a teaspoon, press down the tops of the almond mixture to flatten slightly. Heat the jam in a small pan until melted and spoon a little over the top of each one to cover the top completely. Return to the oven for 5 minutes. Then remove and top each with a pastry heart. Leave to cool for 10 minutes, then enjoy warm or cold.

Original recipe can be found HERE.

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Photo credits:
The Mad Tea Party by John Tenniel
Salmon by Cafe Delites
Tarts by Sainsburys Magazine
Drink by Michael Bateman