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Food for Royalty and Guests by Lydia Jensen "Saturday August 25, 05:01 PM OSLO (Reuters) - Norway's Crown Prince Haakon has wed a single-mother Cinderella in Oslo as thousands of Norwegians cheered in forgiving mood for her wild partying past."  America
has its Hollywood and Northern Europe has its royalty. Norway
gained a crown princess on Saturday, August 25, when Crown Prince
Haakon married Mette-Marit in the Oslo Dome Church. The wedding
took place at 5:00 p.m. with 800 guests present at the ceremony.
When Crown Prince Haakon wed the Norwegian blond-haired, blue-eyed
Mette-Marit in Oslo, thousands of Norwegians cheered despite the
fact that the bride had left quite a liberal past behind her. Most
of Europe's royalty attended the wedding. The three heirs to the
Scandinavian thrones, Crown Princess Victoria of Sweden, Crown Prince
Frederik of Denmark and Crown Prince Haakon shared the eventful
day. We watched nine hours of the televised event which began with the arrival of Europe's heads of state, dignitaries, diplomats and royalty, the ceremony in the church, the greetings of the Norwegian Royal family from the palace balcony in Oslo after the wedding, and the reception and dinner in the palace which concluded the events. Although the couple were already living together in a flat in Oslo, they plan to eventually move to the royal estate of Skaugum west of the city of Oslo. I was, of course, primarily interested in the menu for the dinner which was served to ca. 400 guests in two separate dining halls. The immediate family, heads of state and European royalty comprised of 220 guests which were seated in the main dining hall together with the wedding couple, whereas the remaining 180 guests were served in a separate dining hall. Once the guests had gone through the reception line and extended their best wishes to the royal couple, they proceeded to the dining hall where they stood behind their chairs until all guests had arrived and the royal couple had entered. Protocol demanded that only when the bride and groom seated themselves were the guests permitted to take their seats. I was delighted when the four course menu was made public, and I was able to glean some recipes for our readers. Norway is not known for its cuisine, so some of the menu may not be what you might expect. However, it is an interesting menu which comprises of four courses (click for recipes): First Starter Mussels Kilpatrick or Oyster Mornay Second Starter Fried Filet of Perch or Pike with Cauliflower Purè Main Course Filet of Lamb with Thyme Sauce Spring Onions Dessert Parfait with Moussè of Berries The wedding cake weighed 140 Kg consisting of numerous tiers, frosted and decorated with Viking ships. The cake was laden with raisins and rum. If you are adventurous and feel like tasting the food from royal platters, try the recipes and enjoy the food. Article by: www.eclecticcooking.com. Do you know how to cook a juicy salmon? How to avoid crying when cutting onions? How to prevent avocados from turning black? Visit The Eclectic Cooking Ezine, portal to cooking and nutrition featuring freelance writers, doctors, and authors. Free weekly newsletter subscription: update@eclecticcooking.com
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