Bridgerton Season 4
Themed Watch Party Food!
When all the press interviews started coming out for Season 4, I really enjoyed the blend of cultures and languages this season showcased. Specifically, the interview where Yerin teaches Luke Korean phrases and Luke teaches Yerin French phrases. That interview sparked my inspiration for this watch party menu. I wanted to blend the typical English Bridgerton food (scones & tea sandwiches) with Korean food.
The Lady in Silver
This is the Soju Yakult Cocktail recipe I followed. I doubled the recipe because the glass I used was tall. I also used melon-flavored soju because of the cute melon breakfast scene in episode 3.
To tie in the silver masquerade mask, I taped these silver mask cocktail picks to the glass. You could also buy melon and use it as a garnish with the cocktail picks as well.
Mr. Fingerton
I ordered my Dakgangjeong (Korean Fried Chicken Fingers) from a local place, because I’m lucky to live in an area with amazing Korean food. What I did was order the chicken fingers plain so it didn’t get soggy, and then ordered the soy garlic sauce on the side. Then I tossed the chicken in the sauce, at home, and reheated them in the oven so it retained its crispiness.
If you would like to make it yourself at home, here is a great Dakgangjeong recipe.
Korean Tea Sandwiches
Cucumber tea sandwiches are a British staple! Here is a good recipe you can follow to create the base of the sandwich. To add the Korean elements, I added green onions to the cream cheese and beef bulgogi to the center.
I bought the beef bulgogi pre-cut and seasoned from H-Mart. Then I just had to cook it at home. It is so much easier and tastes delicious. You should be able to find it at your local asian grocery store as well. If this isn’t something you have access to, here is a recipe for beef bulgogi.
Eggs Benedict Oppa
I’m so proud of this creation! The flavors worked so well together! It was also my first time poaching an egg and making hollandaise sauce! The egg came out so perfectly! The sauce came out amazing too, but I made the mistake of putting it on when it was too hot, so it ended up melting everywhere instead of holding in place.
Here are all the recipes I followed to make this dish:
- Kimchi Pancake Recipe (Instead of making the big, full-size pancake, I made mini ones so they would be the perfect size for eating eggs benedict.
- Samgyeopsal(Pork Belly) Recipe (This recipe included a sauce for glazing, but I did not make that because there would be enough flavors from the other components of the dish. It also has you slow-roast the pork belly in a slow cooker, but I do not have one, so I slow roasted in the oven. To use the oven, season the pork as the recipe says, then place the pork in a deep oven-safe dish. Pour 1/2 cup of cold coffee on top and cover well with aluminum foil. Cook in the oven for 2 hours at 275 degrees F. Then, uncover and raise the temp of the oven to 350 degrees F. Cook uncovered for an additional 30 minutes an dit’s done!)
- Eggs Benedict Recipe (The ONLY recipe I followed was this TikTok video. I kid you not, I watched it at least 50 times because I was so scared of messing up. And I got it PERFECT on my FIRST TRY! I felt so proud! The only note that I have is make sure you let your hollandaise sauce cool a bit before pouring it onto the egg. I poured it right after making it, and the butter was still too hot, so it didn’t hold.
Hotteok Scones
Hotteok is Korean fried bread filled with brown sugar, cinnamon, and nut filling. It’s AMAZING! I thought it would be a fun idea to make a scone version, so I made scone dough, the Hotteok fillings, and then fried them into little pancakes instead of baking them as a scone normally would be. They were delicious! Very flaky as a scone is, so be careful when handling.
- Hotteok Recipe (I only make the filling portion of this recipe).
- English Scone Recipe ( I halved the ingredients of this recipe, and it was the perfect amount for the filling I made. Wet your hands so the dough doesn’t stick, and take a portion of the scone dough in your hands. Add filling to the center and tuck the dough around it so it makes a little ball. Then heat the frying oil in a pan and fry the dough balls for a few minutes on each side. Flip them and press down so the dough balls flatten a small amount. When the Hotteok Scones are golden brown and crispy on the outside, they are done.
Bridgerton Bonbon Tower
I fell in LOVE with the set design of Violet’s Masquerade Ball! It was a big undertaking, but I HAD to try making this ombre tower of bonbons. And let me just say… it took HOURS! If you want to recreate this tower, just know it will take a very long time.
To make the tower, I bought a medium-sized foam cone at a craft store. They usually have them buy the floral section. I also bought white, dark blue, and black melting chocolate. This is sold in the baking section of the craft store.
To make the actual bonbons, I used a simple Oreo truffle recipe. It’s simple, and simple is what you need for such a time-consuming task. I recommend making 4 times this recipe. You need an insane amount of truffles to pull this off. I did NOT have enough. You can see closer to the top of my tower that the truffles are too spaced out, and you can see the cone underneath.
To make the ombre effect, each layer is a darker shade. The bottom starts out with pure white chocolate, then I added some blue chocolate to make it a pale blue, then more blue to make a baby blue. Then I switched to dark blue, and then dark blue with some black, until it was pure black on top. I recommend freezing the chocolate-dipped truffles so they are easier to work with when it’s time to create the tower.
To create the tower, first wrap the foam cone in plastic wrap. Tape the cone to the bottom of a plate or serving tray so it stays put. Using a toothpick, stick the bottom of your bonbon by only about half an inch. Then, holding on to to tooth pick NOT the bonbon, push the toothpick into the cone. When you cannot push it anymore without letting go of the toothpick, this is when you can push the actual truffle the rest of the way. This is very important so your chocolate doesn’t crack. If you start by pushing the bonbon, the toothpick will poke through, and the chocolate will crack over time. I learned this as I worked on the tower. As you can see, the bottom layers are much more cracked because I was still trying to figure out the best technique.
