| Tea Recipes | ||
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Muffins & Scones |
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| Buttermilk Scones | ||
| Lemon Curd | ||
Savories |
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| Chicken Curry Sandwiches | Smoked Salmon Mousse on Pumpernickle Triangles | |
| Cucumber Sandwiches | Smoked Turkey and Cream Cheese Sandwiches | |
Desserts |
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| Chocolate Truffles | Snowy Coconut Cake | |
| Tiramisu | ||
| Lemon-Ricotta Muffins | ||
2 1/2 cups all-purpose flour |
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| 1 cup granulated sugar | ||
| 1 tablespoon baking powder | ||
| 1 teaspoon baking soda | ||
| 1 teaspoon salt | ||
| 2 1/2 teaspoon grated lemon peel (1 lemon) | ||
| 6 tablespoon butter | ||
| 1 cup whole-milk ricotta cheese | ||
| 2 large eggs | ||
| 1/2 cup lemon juice (2 to 3 lemons) | ||
1. Preheat oven to 350°. Lightly oil 24 mini-muffin cups with cooking spray. In large bowl, combine flour, sugar, baking powder, baking soda, salt and lemon peel; whisk together well. |
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2. In medium saucepan, melt butter; let cool slightly. Whisk in ricotta, followed by eggs, lemon juice. With rubber spatula or wooden spoon, fold ricotta mixture into flour mixture until no traces of flour remain (batter will be stiff). Fill each prepared cup about 2/3 full of batter. |
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3. Bake 22 minutes or until muffins are golden brown on top and a toothpick inserted in top comes clean. Transfer muffins to a wire rack and cool.
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| Buttermilk Scones (recipe coming) | ||
| Lemon Curd | ||
| Juice and grated zest of 1 lemon | ||
| 1/3 cup (3 oz/90 g) granulated sugar | ||
| 2 large eggs | ||
3 tablespoons butter
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| In a medium bowl, beat the lemon juice, zest, sugar and eggs together until well blended. In a double boiler over barely simmering water, melt the butter and add the lemon mixture, stiring constantly until thick enough to coat the back of a wooden spoon. Remove from heat. Can be stored for weeks in a jar in the refrigerator (if it lasts that long!). | ||
| Chicken Curry Sandwiches | ||
| 1/2 cup plain yogurt | ||
| 2 tablespoons cream cheese at room temperature | ||
| 2 tablespoons snipped fresh chives | ||
| 1 teaspoon curry powder | ||
| 1/4 teaspoon salt | ||
| 1 1/2 cups finely chopped cooked chicken | ||
| 2 teaspoons dry sherry (optional) | ||
| 12 wheat or white bread slices, crusts removed | ||
| In a medium bowl, combine all ingredients except bread and mix until blended. Spread 6 bread slices evenly with the chicken mixture. Top with the remaining 6 bread slices and slice each sandwich into 4 triangles. Makes about 24 sandwiches. | ||
| Smoked Salmon Mousse on Pumpernickle Triangles | ||
| 7 oz smoked salmon | ||
| 1 8 oz package cream cheese | ||
| Juice from 1/4 lemon | ||
| pinch of sea salt | ||
| 1/2 tablespoon fresh chopped dill | ||
| 1. Place all ingredients into a food processor and process until smooth. Fill a decorator bag with a star tip with the mousse mixture. | ||
| 2. Cut the crusts off of 10 slices of pumpernickle bread. Cut the bread into triangle shapes. | ||
| 3. Squeeze a dollop of the mousse onto the bread triangles. | ||
| 4. Place a small piece of fresh dill on each triangle. Serve. | ||
| Cucumber Sandwiches | ||
| Butter at room temperature | ||
| 1 English cucumber, thinly sliced | ||
| 8 slices of white bread, crusts removed | ||
| 1. Cut bread slices into quarters so that each slice makes 4 mini slices. | ||
| 2. Spread butter on each mini slice. | ||
| 3. Cover each slice with 2 or 3 thin slices of cucumber and top with another piece of bread. | ||
| Makes 16 tea sandwiches. | ||
| Smoked Turkey and Cream Cheese Sandwiches | ||
| 1/2 pound smoked turkey, thinly sliced | ||
| 8 oz package of cream cheese | ||
| pinch of pepper | ||
| whole wheat bread | ||
| Combine turkey, cream cheese and pepper in a food processor. Process until smooth. Spread on slices of whole wheat bread with crusts removed. Divide the sandwiches into quarters. | ||
Snowy Coconut Cake FILLING CAKE ICING SYRUP AND GARNISH Instructions: Prepare the filling: Place the heavy cream, sugar, and coconut cream in a heavy saucepan over medium heat and bring to a simmer. Stir the cornstarch and milk together in a small bowl until there are no lumps. Whisk the cornstarch mixture into the simmering cream until smooth; cook, stirring, for 3 minutes longer. Add the butter and shredded coconut; continue cooking, stirring, 3 minutes longer. Cool to room temperature and then refrigerate until thickened, about 2 hours. Keep refrigerated until ready to assemble cake. Preheat the oven to 350 degrees F. Grease three 9 inch round cake pans and line the bottom with waxed paper. Grease the paper and then flour the pans lightly, tapping out any excess. Prepare the cake: Sift the flour, baking powder and salt together; reserve. Place the sugar and eggs in a large mixing bowl and beat with an electric mixer for 1 minute. Gradually add the butter, vanilla, and milk; continue beating for 2 minutes. Add the reserved dry ingredients and beat for 1 minute. Scrape the batter evenly into the prepared cake pans. Bake in the center of the oven for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool the cakes in pans on a rack for 20 minutes. Un-mold the cakes, carefully peeling paper off and allow to cool completely on a rack. Prepare the icing: Place the cream cheese and butter in a bowl and beat with a mixer until creamy. Add the remaining icing ingredients; beat until smooth and soft. Prepare the syrup: Place the sugar, water and vanilla in a small saucepan and bring to boil. Boil for 3 minutes, stirring occasionally. Remove from heat and brush the top of each cake layer with a pastry brush--you don't have to use all the syrup. To assemble the cake: Place one cake layer on a serving platter. Spread it with a layer of the reserved filling and top with another cake layer. Spread the cake with the filling and top with the remaining cake layer. Ice the top and sides of the cake with the icing and then sprinkle the top with the 1/2 cup shredded coconut. NOTES : Be sure to prepare the filling well in advance so that it has time to thicken up before assembling the cake. |
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| Recipe by Sheila Lukins, a veteran food writer and author of several cookbooks. | ||
| Chocolate Truffles | ||
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| 1/2 cup heavy cream | ||
| 1/2 cup sugar | ||
| 1/4 cup raspberry or orange flavored liqueur | ||
| 6 oz semisweet chocolate | ||
| 2 oz unsweetened chocolate | ||
| 3/4 cup butter, cut into small pieces | ||
| Coating: | ||
| 1/2 cup cocoa powder | ||
| 1/2 cup powdered sugar | ||
| finely grounded blanched almonds or walnuts | ||
Combine the cream, sugar and liqueur in a heavy bottomed saucepan. Bring to boiling; boil for 1 minute, stirring to dissolve sugar. Remove from heat, add both chocolates and stir until completely melted and smooth. Let stand for 10 minutes or till just warm to the touch. Add butter and stir until melted. Pour into a non-aluminum shallow baking dish, about 9X9X2 inches. Cover and refrigerate until completely chilled. Scoop out balls about 1" in diameter with a melon baller. Roll quickly between palms to form smooth balls. The heat of your hands will melt truffles, so work quickly. If mixture melts too much, chill 5 minutes in refrigerator. To coat: Roll truffles in either cocoa, sugar or nuts to cover. Place each in a mini-muffin cup. Truffles can be stored in the refrigerator for up to three weeks. |
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| Tiramisu | ||
3 tablespoons sugar In an electric mixer, whip sugar and egg yolks on high speed until pale yellow and thick. With mixer on medium speed, add cream cheese and whip until smooth. Add mascarpone. Mix until incorporated. Whip the cream and fold into the mixture. Refrigerate. Combine espresso and Kahlúa. Brush the ladyfingers with the espresso mixture. Arrange them in bottom of a trifle bowl and up the sides. Top with one half of the cream mixture. Add another layer of ladyfingers on top of cream mixture. Top with the second layer of cream mixture. Sift cocoa on top. |
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