Tradition dominates at the All-England Lawn and Tennis Club. Players still don all-white outfits (which need to be approved) to play on grass tennis courts in the hopes of hoisting one of history’s most prestigious tennis trophies. Food doesn’t escape tradition at Wimbledon, and if you’re reading this, you’re likely not attending to the tournament this year. That doesn’t mean you can’t eat like you are though. With recipes inspired by iconic foods of Wimbledon–like strawberries and cream–to recipes for items lifted from various menus at Wimbledon restaurants and cafes, here are the nine recipes you need to create a spread the All-England Lawn and Tennis Club would approve of.
1. Strawberries and Cream Bread
For the first play on the strawberries and cream combination, try the quick bread from Taste of Home. You can choose to add toasted walnuts to the bread as well, to give your breakfast or snack a slight crunch and nutty element.
- ½ cup butter, softened
- ¾ cup sugar
- 2 eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¾ cup chopped fresh strawberries
- ¾ cup chopped walnuts, toasted, divided (optional)
Directions: Preheat oven to 350 degrees Fahrenheit. In a large bowl, cream butter and sugar until fluffy. Beat in eggs, one at a time. Add sour cream and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into creamed mixture just until moistened. Fold in strawberries and 1/2 cup nuts. Pour into a greased 8 X 4-inch loaf pan. Sprinkle with remaining nuts. Bake for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
King Arthur Flour has the basic scones you need for your Wimbledon-inspired dining. With a mild vanilla flavor, they will pair well with jam, jelly, preserves, or butter. To truly stay on theme, you could serve your scones with clotted cream.
- 2¾ cups all-purpose flour
- ⅓ cup sugar
- ¾ teaspoon salt
- 1 tablespoon baking powder
- ½ cup cold butter
- 2 large eggs
- 2 teaspoons vanilla extract or the flavoring of your choice
- ½ cup to ⅔ cup half and half or milk
Directions: In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder. Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated. In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half and half or milk. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan. Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5-inch circle. The circles should be about ¾-inch thick. Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.
Using a knife or bench knife that you’ve run under cold water, slice each circle into six wedges. Carefully pull the wedges away from the center to separate them just a bit; there should be about ½-inch space between them, at their outer edges. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425 degrees Fahrenheit.
Bake the scones for 20 to 25 minutes, or until they’re golden brown. When you pull one away from the others, it should look baked all the say through; the edge shouldn’t look wet or unbaked. Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they’re completely cool, wrap in plastic and store at room temperature for up to several days.
Along with assorted pastries, the Wingfield Cafe serves croissants for anyone who wants a light, pastry breakfast. Fully from scratch croissants can take up the better part of your day, and unless you’re watching a recording of the 2010 match between John Isner and Nicholas Mahut–the longest match on record, lasting over 11 hours–you don’t have time for that. Instead, use a frozen puff pastry, and the recipe from ABC and Daphne Oz to have flaky croissants in about an hour.
- ½ package frozen puff pastry
- ½ cup dark chocolate (chopped)
- ½ cup almond aaste
- ¼ cup sliced almonds
- 1 egg (whisked with 2 tablespoons water)
- confectioners sugar (to dust)
Directions: Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper. Gently lay puff pastry out on flat surface. Cut into three equal rectangles. Cut each rectangle into two triangles by cutting diagonally lengthwise. Place about a teaspoon of chocolate and almond paste in the center of the large end of the triangle pieces. Loosely roll towards the small end. Pinch the ends and bring them in to almost touch. Place on the baking sheet, brush with the egg wash and sprinkle with a few almond slices. Bake 25 to 30 minutes, or until the pastry is puffed and golden. Sprinkle with powdered sugar to serve.
4. Salted Caramel Cheesecake
On the Wingfield Restaurant’s menu is a salted caramel cheesecake that sounds absolutely divine. For a sublime pairing of salted caramel and cheesecake of your own, make Food & Wine‘s version, baked and served in ramekins or custard cups.
- ½ pound cream cheese, at room temperature
- ½ cup sugar
- 3 large eggs, at room temperature
- ½ cup sour cream
- 6 tablespoons light corn syrup
- ½ cup plus 2 tablespoons sugar
- 3 tablespoons unsalted butter
- ½ cup heavy cream
- Fleur de sel
Directions: Preheat the oven to 325 degrees Fahrenheit. In a large bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the eggs, 1 at a time, then beat in the sour cream. Pour the batter into six 5-ounce ramekins or custard cups. Set the ramekins in a small pan and set the pan in the center of the oven. Add enough hot water to the pan to reach halfway up the sides of the ramekins. Bake the cheesecakes for 10 minutes, until set at the edges but still quite jiggly in the center. Turn off the oven and leave the cheesecakes in for 1 hour. Transfer the ramekins to a rack and let cool completely.
In a heavy medium saucepan, heat the corn syrup. Stir in the sugar and cook over moderately high heat, undisturbed, until a deep amber caramel forms, about 9 minutes. Off the heat, carefully stir in the butter with a long-handled wooden spoon. Stir in the cream in a thin stream. Transfer the caramel to a heatproof pitcher and let cool. Stir in ¾ teaspoon of fleur de sel.
Pour 1½ tablespoons of the caramel over each cheesecake and swirl to coat the tops. If the caramel is too thick, warm it in a microwave oven at 10-second intervals. Refrigerate the cheesecakes until chilled, at least 3 hours. Sprinkle with fleur de sel just before serving.
5. Strawberries and Cream
It wouldn’t be Wimbledon without strawberries and cream, a very basic dish that you may find needs a lot of sugar. Pair Babble‘s recipe with a glass of champagne as you watch the world’s best tennis player serve and volley their way into history.
- 1½ cups strawberries, rinsed, hulled, and halved
- 2 teaspoons sugar
- ½ cup heavy whipping cream
Directions: Divide the berries into two bowls, and sprinkle each with a teaspoon of sugar. In a medium bowl, use a whisk to whip the cream until it has fluffed up a bit, but still has soft peaks. Spoon the cream onto the berries and serve immediately.
6. Tea Sandwiches
Afternoon tea is an English institution, and Wimbledon is no exception to this iconic food offering. Mix up your usual cucumber tea sandwiches with Martha Stewart‘s crisp vegetable sandwiches.
- 4 ounces cream cheese
- ¼ cup finely chopped fresh herbs, such as flat-leaf parsley, basil, tarragon, or mint
- 8 slices wheat bread
- 1 piece (4 inches) cucumber, very thinly sliced into rounds
- 2 radishes, trimmed and very thinly sliced
- 2 tablespoons softened butter
Directions: Place cream cheese and herbs in a bowl; stir with a rubber spatula until combined. Spread cream cheese mixture on four slices of bread; layer with cucumber and radish slices. Spread remaining slices of bread with butter. Place, butter side facing down, on radishes. Trim crusts; cut sandwiches in half.
7. Smoked Salmon on Toast Points
For a second tea-time classic, use Williams-Sonoma’s recipe for smoked salmon on toast points. It makes enough to serve between eight and ten people, perfect for a Championship viewing party brunch.
- 4 ounces cream cheese, at room temperature
- zest of 1½ lemon
- 1 teaspoon fresh lemon juice
- 1½ tablespoons chopped fresh chives
- 1 tablespoon chopped fresh dill
- 6 slices white or wheat sandwich bread, crusts removed, each cut into 4 triangles
- 2 tablespoons unsalted butter, melted
- 6 ounces smoked salmon, thinly sliced
- ½ cup finely chopped red onion
- ½ cup capers, finely chopped
- 3 hard-cooked eggs, peeled and grated
- dill sprigs for garnish
Directions: To prepare the herbed cream cheese, in a small bowl, combine the cream cheese, lemon zest, lemon juice, chives, and dill. Stir with a wooden spoon until well blended. Transfer to a serving bowl, cover and refrigerate until ready to use.
Preheat an oven to 350 degrees Fahrenheit. Brush the bread on both sides with the melted butter. Arrange in a single layer on a baking sheet and transfer to the oven. Bake until the toast points are golden and slightly crispy, about 15 minutes. Let cool completely.
To assemble, spread the herbed cream cheese on the toast points and place 1/2 to 1 whole slice of salmon on top. Garnish with the onion, capers, hard-cooked eggs and dill sprigs. Arrange on a platter.
8. Strawberries and Cream Sheet Cake
Another play on strawberries and cream comes from Southern Living‘s sheet cake. Make, or purchase, a strawberry frosting to ice this cake that will serve around ten or twelve people.
- 1 cup butter, softened
- 2 cups sugar
- 2 large eggs
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2½ cups cake flour
- 2 tablespoons strawberry-flavored gelatin
- ½ teaspoon baking soda
- ¼ teaspoon table salt
- 1 cup buttermilk
- ⅔ cup chopped fresh strawberries
- parchment paper
- vegetable cooking spray
- strawberry frosting
- fresh strawberries
Directions: Preheat oven to 350 degrees Fahrenheit. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating 4 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Beat in lemon juice and vanilla.
Stir together flour and next 3 ingredients; add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in strawberries. Grease (with shortening) and flour a 13- x 9-inch pan; line with parchment paper, allowing 2 to 3 inches to extend over long sides. Lightly grease paper with cooking spray. Spread batter in prepared pan.
Bake for 30 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 30 minutes. Lift cake from pan, using parchment paper sides as handles. Invert cake onto wire rack; gently remove parchment paper. Cool completely (about 1 hour). Spread Strawberry Frosting on top and sides of cake.
9. Pimm’s Cup
The quintessential summer drink in England has to be Pimm’s Cup. Served at bars, restaurants, and of course, Wimbledon, this boozy beverage uses Pimm’s and a combination of ingredients, depending on the recipe you’re using. This recipe from Chow is highly refreshing, and customizable to your tastes and the ingredients you have on hand.
- ½-inch thick English cucumber wheel
- ½-inch thick lemon or lime wheel
- 2 ounces Pimm’s No. 1
- 4 ounces 7-UP, lemon-lime soda, ginger ale, or ginger beer
- lemon twist
Directions: Gently muddle the cucumber and lemon slices in a chilled highball glass. Pour in the Pimm’s and 7UP, lemon-lime soda, or ginger ale, and stir to combine. Add ice to fill the glass and garnish with the lemon twist.
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