Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Menu

Celebrate Kate Middleton’s and Prince William’s New Royal Baby Louis With This Dinner

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

We don’t know about you, but the news that the Duchess of Cambridge (aka Kate Middleton) and Prince William, Duke of Cambridge, announced the birth of their third royal baby, a healthy 8 pound 7 ounce boy, has us very excited. Fifth in line to the throne, little Louis has already made an appearance on Instagram.

To celebrate the special day (St. George’s Day, no less), we’ve compiled a delicious British-inspired feast to toast the good health of the royal baby and indeed, the good health of every baby born today around the world.

We begin with the classic, light, and fruity Pimm’s Cup, a classic drink for a classic moment. We then bake up a Shepherd’s Pot Pie, a small twist on the iconic dish, and serve it up with not mushy peas but Lemony Peas with Bacon and Tarragon. (We know there are some peas in the pot pie, but it’s traditional to serve more as an accompaniment. If you’d rather not have more peas, you can swap them out f0r the Yorkshire Pudding with Fresh Thyme, a popover-type bread that is positively addicting.) And we end it with something that is anything but a trifle to eat–a Raspberry Lemon Mousse Trifle. We suspect the British royal family is having something similar for dinner, too!

 

Menu Timeline

4 Hours Before:

  • Make the sponge cake, lemon mousse, and soaking liquid for the trifle

3 Hours Before:

  • Assemble the trifle and refrigerate
  • Make the pie dough, if  using homemade, and refrigerate

2 Hours Before:

  • Make the filling and topping for the shepherd’s pie

1 Hour Before:

  • Assemble and bake the shepherd’s pie
  • Cook the peas and bacon
  • Mix up a pitcher of Pimm’s Cup

 

 

The Menu

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.