"Afternoon Tea should be provided; fresh supplies,
with thin bread-and-butter, fancy pastries, cakes, etc., being brought in
as other guests arrive."
--Mrs. Beeton, The Book of
Household Management
Recipes
Have tea recipes you'd like to share?
E-Mail to Lady Strega
CHEESE STRAWS |
Directions |
| Ingredients
1 lb of Puff Pastry |
Roll out puff pastry dough into a rectangle 20x24
inches. Sprinkle half of the Parmesan evenly over the dough and
gently press into the dough with a rolling pin.
Fold the dough in half crosswise, roll it out again to 20x24 inches and sprinkle on remaining cheese. Using a sharp knife, cut the dough into 1/3-inch strips. Take each strip by its ends and twist until evenly corkscrewed. Lay the twists of dough on an ungreased baking sheet, arranged so they are just touching each other; this will prevent untwisting. Set the baking sheet in the middle of a preheated 350 degree F oven and bake until the straws are puffed and brown, 15-20 min. Remove from the oven, cool for five minutes, then cut apart with a sharp knife. Finish cooling the straws on a rack then store them in an airtight tin or plastic bag until serving time. They will stay fresh for about a week. Makes about 20 straws. |
PUFF PASTRY |
Directions |
| Ingredients:
4 c all purpose unbleached flour |
Place 3 1/2 cups of flour in a mixing bowl.
Refrigerate remaining 1/2 cup.
Dissolve the salt in 1 cup of the ice water, then gradually stir it into the flour. When all of the flour is moistened, stop adding water. Turn the dough out onto your work surface and gather it into a ball. (It will probably look ragged, crumbly, and awful. This is normal.) Wrap in a clear plastic bag and refrigerate for an hour or more. Remove the dough from the refrigerator, lightly flour the work surface and roll out evenly in a 12x12 square. Remove the butter from the refrigerator and unwrap it. Beat it with a rolling pin a few times to soften it, then sprinkle on it the chilled flour. Mash and knead the butter until it is smooth and creamy and all the flour is incorporated. This should not go on so long that the butter begins to melt. You need to get the butter and flour to the same texture. Form the butter into a rectangle. Fold the square of dough in half. Center the rectangle of butter on the folded dough and fold the long sides of the dough over it, enclosing it completely. Pinch to seal it. Sprinkle it lightly with flour and turn it over, seam side down. Roll it out, gently, into a rectangle, and fold it 1/3 of the way over itself. Fold the other end over this as if folding a letter. Rotate the dough 90 degrees and roll it out again into a rectangle 20x24 inches. Again, fold it into a letter, and press two finger marks into the dough. Rewrap and refrigerate for one hour. (This is two of the six turns it will need.) Remove the dough from the refrigerator once more and unwrap it. If it is very cold, let sit for 10 minutes or so before rolling otherwise the hardened butter may tear its way out of the package. Lightly flour the work surface and again roll out the dough into a rectangle 20-24 inches. Fold your "letter" and roll out again. Again fold it into thirds, mark it with four finger marks, rewrap, and refrigerate for at least an hour. Repeat the last step. The dough can now be used in any recipe needing puff pastry, or frozen for future use. It will keep for several days in the refrigerator. Makes about 2 lbs. |
| Hot Brown Tart | Directions |
| Ingredients: 4 eggs 2 cups half and half 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup chopped turkey breast, cooked 1/2 cup grated cheddar cheese 1/4 cup grated fresh Parmesan cheese 2 small tomatoes, sliced thin 4 slices crisp cooked bacon, crumbled |
Preheat oven to 400º F. Line a 9-inch tart pan with pastry dough. You will find a pastry recipe in the Basics section of this book. Bake for 5-10 minutes or until crust is done, but not brown. Ready made pastry shells are available in most grocery frozen food sections. Beat the eggs and mix with half and half, salt, and pepper. Set aside. Place the chopped turkey breast on the tart crust and top with cheddar cheese. Pour the egg mixture over the cheese and then add tomatoes. Top with bacon and Parmesan cheese. Bake for 10 minutes at 400º F, then reduce the temperature to 350º F. and bake an additional 30 minutes or until a knife inserted in the middle comes out clean. The top should be brown and crusty. Remove the tart from the oven and cool before serving. Served at the Elmwood Inn |
| Peachy Plantation Pizza | Directions |
|
Crust 1 pkg (18oz)
refrigerated sugar cookie dough, softened Topping 8 oz cream cheese,
softened |
Preheat oven to
350 degrees. Crust: Mix together well, shape into ball. Place in center of 13" round baking stone. Flatten slightly by hand, lightly flour, and use rolling pin to roll out a 12", diameter ¼ " thick cookie. Bake 18-20 minute until golden brown. Carefully loosen cookie from stone with long bread knife and cool completely. Topping: Combine cream cheese, powdered sugar, and vanilla. Mix well and spread evenly over cookie, cover with preserves. Arrange sliced fruit over preserves. Pipe whipped topping around edge and garnish with lemon zest. Cut with a pizza cutter
|
| Goat Cheese Stuffed Cherry Tomatoes | Directions |
| 12 cherry tomatoes 2 ounces soft goat cheese 1 tablespoon chopped, oil-packed sundried tomatoes 1 tablespoon pine nuts, toasted and coarsely chopped ½ teaspoon chopped fresh chives ½ teaspoon chopped fresh flat-leaf parsley salt and freshly ground black pepper |
To prepare the tomatoes: Cut a small X
in the bottom of each tomato. Blance the tomatoes in boiling water
for 15 seconds and remove immediately. Peel, then cut ¼ inch off the
top of each tomato. Using a melon baler, hollow out the
tomatoes.
To prepare the filling: Combine the goat cheese, sundried tomatoes, pine nuts, chives, and parsley in a small bowl. Season to taste with salt and pepper. Spoon some of the goat cheese mixture into each
of the tomatoes and place in the refrigerator. Remove from the
refrigerator 15 minutes before serving. |
| Potted Salmon | Directions |
| Recipe from Crabtree and Evelyn 1 cup dry white wine 1 bay leaf Pinch Ground Nutmeg Salt 6 Peppercorns 1 pound fillet of salmon, preferably cut from the tail 1/2 cup (1 stick) unsalted butter 2 teaspoons minced fresh dill, or 1/2 teaspoon dried Freshly ground pepper Fresh dill or parsley sprigs |
In a small, non-reactive saucepan just
large enough to hold the salmon, combine wine, bay leaf, nutmeg, 1/4
teaspoon salt, and peppercorns. Bring to a simmer and cook for
5 minutes. Add salmon and a tablespoon or so water, or enough
for liquid to just cover the fish. Bring to a simmer over
medium heat, reduce heat to low, and poach for 8 to 10 minutes, or
until fish just loses its translucency. Transfer salmon with a
slotted spatula to a plate and let it cool.
In a small saucepan, melt 2 tablespoons of the butter over low heat, skimming off any foam that rises to the top, and set aside to allow milky solids to settle in the bottom. Remove and discard skin, small bones, and very dark meat from the salmon. Flake fish into the bowl of a food processor. Cut remaining 6 tablespoons butter into pieces and add to the food processor, along with the minced dill and reduced poaching liquid. Process with short on/off pulses in order to retain some of the salmon's texture. Season with salt and pepper, if desired. Pack salmon mixture into a crock and smooth the top with a spatula. Lay small sprigs of dill or parsley on top and spoon a thin layer of the clarified butter over the top. Refrigerate for several hours. Makes about 2 cups. Spread this mixture on scones, slices of cottage
loaf, or on toast for teatime. |
| Ham-Watercress Sandwiches | Directions |
| 4 thin slices white bread crusts removed
4 Tbsp cream cheese with chives softened 4 thin slices baked ham small watercress sprigs thick stems removed orange sections minced red onion |
Spread the slices of bread with the cream cheese. Trim
the ham to fit the slices of bread. Layer the ham and watercress on
the bread. Using a serrated knife, cut the sandwich in half
diagonally. Garnish the sandwiches with orange sections and sprinkle
with red onion. As served by Women of Great Taste |
| TOMATO TEA SANDWICHES | Directions |
| Try this recipe on a variety of breads and on Melba
toast. You'll probably find several combinations that you like. 1 loaf of French Bread |
1. Preheat oven to 350° F and line baking sheet with
parchment.
2. Slice the bread into 3/4 inch thick slices so that each bread slice can hold a tomato slice. 3. Spread a thin layer of feta cheese over each bread slice. Sprinkle with salt and pepper. 4. Place a slice of tomato on each, top with the slivered basil leaves and a drizzle of olive oil, and place on a baking sheet. 5. Warm in the oven for 3 to 4 minutes before serving. As served at Orbit the Cat's Tea Parties |
| Minted Radish Tea Sandwiches | Directions |
| 1 cup mayonnaise 2 tablespoons sour cream 1 tablespoon freshly grated lemon zest 2 teaspoons coarse-grained mustard 2 teaspoons fresh lemon juice, or to taste 24 very thin slicess homemade-type white bread 1 cup mint leaves (from about 1 large bunch) 16 radishes, trimmed and sliced as thin as possible |
In a small bowl stir together
mayonnaisse, sour cream, zest, mustard, lemon juice, and salt and
pepper to taste.
Spread bread generously with lemon mayonnaise. Top half of slices
with a layer of mint and top mint with overlapping rows of radish.
Top radish with remaining bread and press together gently. Trim
crusts and cut sandwiches in half diagonally. Sandwiches may be made
2 hours ahead, wrapped in plastic wrap, and chilled. Gourmet |
| Turkey Tea Sandwiches | Directions |
| 6 tablespoons unsalted butter, softened 1 1/2 inch piece fresh ginger, peeled and finely minced 12 slices fresh white sandwich bread, trimmed of crusts 1/4 cup pine nuts, lightly toasted 1/4 cup dried cranberries 1/2 pound cooked turkey breast meat, thinly sliced Lettuce leaves or sprigs of watercress |
Mash the butter and ginger together in a small bowl
until thoroughly combined.
Spread about 1-1/2 teaspoons of the ginger butter on one side of each of the 12 pieces of bread. Sprinkle the buttered sides with a scattering of the pine nuts and dried cranberries. Arrange the sliced turkey on top of 6 of the bread slices. Top with a lettuce leaf or sprigs of watercress. Sandwich together by topping with the remaining 6 slices of bread. Cut each sandwich into 4 triangles and serve at once. |
| HERBED VIDALIA ONION TEA SANDWICHES | Directions |
| Can be prepared in 45 minutes or less.
Not just for afternoon tea, these sandwiches also accompany cocktails well. 1/3 cup mayonnaise |
In a small bowl stir together the
mayonnaise, 1/4 cup of the parsley, the tarragon, the lemon juice,
the Tabasco, and salt and pepper to taste. Spread one side of the
bread slices with the mayonnaise, arrange the onion slices evenly on
half the bread slices, and top them with the remaining bread slices.
Press the sandwiches together gently, trim the crusts, and cut the
sandwiches into quarters. Put the remaining 1/4 cup parsley in a
shallow bowl and dip the edges of the sandwich quarters in the
parsley.
Makes 24 tea sandwiches. Gourmet Magazine May 1992 |
| Asparagus and Proscuitto Tea Sandwiches | Directions |
| 54 medium asparagus spears 18 slicesfirm-textured bread 8 ounces whipped cream cheese, room temperature Freshly ground pepper 1/2 pound prosciutto di Parma, thinly sliced Honey mustard |
1. Cut asparagus spears to fit bread slices. 2. In a large saucepan fitted with steamer insert, bring 1 inch of water to a boil and steam asparagus until just cooked, about 3 minutes. 3. Plunge asparagus into bowl of ice water. When chilled, remove and pat dry with paper towels. 4. Spread bread slices with thin layer of cream cheese, pepper generously and set aside. 5. Cut each prosciutto slice in half lengthwise, and spread with 1/4 teaspoon or more of mustard. Starting with tip, roll asparagus in prosciutto, spiraling downward as you go. Repeat with each spear. 6. Cover 9 bread slices with 6 wrapped spears each, then top with remaining slices. With a serrated knife, trim crusts. Cut each sandwich in half across spears. Cover with plastic wrap until ready to serve. As shown at Leite's Culinaria |
| Directions | |
| 4 slices toasted dark rye bread 1 large bunch of watercress torn into small sprigs 2 pears, peeled, cored and sliced 8 ounces Stilton cheese, crumbled Black pepper Red leaf lettuce |
Preheat the oven to 400 degrees Fahrenheit. Arrange
the toast in a shallow baking pan and layer half of the watercress,
then half of the pear slices over the toast. Repeat this
process with the remaining watercress and pear slices.
Sprinkle Stilton over the top layers of pears.
Bake for 10-12 minutes until the cheese is melted and bubbling. Remove the baking dish from the oven and let rest for 5 minutes. Grind pepper over the savory. Slice and serve on plates lined with lettuce. The Carnelian Rose Tea Company |
PATE MAISON |
Directions |
| Ingredients
2 quarts of water 2 1/2 lbs very fresh chicken livers 2 c butter, softened |
Combine first 5 ingredients in a 4 qt saucepan. Bring
to a boil. Simmer for 10 minutes, then strain.
Add chicken livers to liquid. Cook just below simmering point until liquid is clear and rosy and livers are done, about 10 min. Drain livers and pass once through a meat grinder. Set aside. In a large mixing bowl, blend together, remaining ingredients except brandy. Add liver and mix until smooth. Stir in brandy. Line a loaf pan with aluminum foil. Pack pate into pan. Chill thoroughly before serving. Note: Flavors will develop more thoroughly if pate is allowed to refrigerate overnight. |
PHYLLO TRIANGLES |
Directions |
| Ingredients:
Fillings |
Uncover the dough and remove a sheet. Brush well with
melted butter. Stack a second sheet on the first and butter it.
(Make sure you recover dought each time with the damp towel.)
Cut the buttered phyllo sheets into five shortwise strips . Place a teaspoon of filling in the center of the first strip about an inch from the top. Fold a corner across the filling, and then continue to fold the strip as if you were folding a flag. Fillings tend to expand as they cook, so do not overfill. Tuck any excess dough under. Place the triangle on a buttered baking sheet. Brush with butter. Repeat with remaining dough. You can refrigerate these for up to 24 hours before baking them. Bake in the upper third of a 350 F degree oven for about 25 minutes or until triangles are well browned. Serve immediately. These freeze beautifully and can be ready in minutes. |
Spinach Feta Filling |
Directions |
| Ingredients: 10 oz. frozen chopped spinach 3 T of olive oil 1/2 c finely chopped onion nutmeg to taste salt and white pepper to taste 1/2 c finely chopped fresh dill or fresh mint 1/2 c ricotta cheese 1/2 c feta cheese, crumbled |
Defrost the frozen spinach. Drain it, then squeeze it
to remove as much moisture as possible
Saute the onion in the olive oil until tender. Add the spinach and cook over low heat stirring constantly, for 10-15 minutes or until mixture is dry. Season to taste, and cool to room temperature. Stir in the dill or mint and the cheeses. Taste and correct seasonings. Use to fill the Phyllo Triangles. |
Rosemary, Cheese and Prosciutto Filling |
Directions |
| Ingredients:
2 egg yolks |
Beat egg yolk into ricotta. Stir in prosciutto, Parmesan, and rosemary. Season to taste with salt and pepper. Use as a filling for Phyllo Triangles. |
Crab and Cheese Filling |
Directions |
| Ingredients:
3/4 c of finely chopped crab meat |
Combine cream cheese, milk and mustard in bowl and beat until smooth. Add remaining ingredients and blend together well. Use to fill Phyllo Triangles. |
| Dried Fruit Cream Scones | Directions |
|
2 cups All-purpose flour -----FOR THE GLAZE----- 3 tablespoons Butter -- melted |
Preheat oven to 425~. Use an ungreased baking sheet. Combine flour,baking powder,salt and sugar in bowl,stirring with fork. Add fruit and raisins. Using fork, stir in cream and mix, until dough holds together in a sticky,rough mass. Lightly flour a board and transfer the dough to it. Knead the dough 8 or 9 times. Pat into a 10" circle. Dough will still be sticky. For glaze: Spread butter over top and side of dough circle and sprinkle sugar on top. Cut into 12 wedges and place on baking sheet, allowing about an inch between pieces. Bake for about 15 minutes, until golden brown.. |
| Onion Tart | Directions |
| Vidalia onions are the best choice for this savory
tart. Many southern recipes simply refer to this dish as onion
pie.
Crust ingredients: |
Cut shortening into flour and salt until mixture resembles course meal. Add vinegar and cream until it just sticks together. Chill until ready to use. Filling ingredients: Slice the onions into thick slices. Sauté in bacon drippings until just tender. Try to keep the onions from separating as much as possible. Preheat oven to 425º F. Combine eggs, salt, pepper, and mustard in a sauce pan. Gradually add milk and cook over low heat until thickened. Arrange onions on the tart shell and cover with sauce. Sprinkle with Parmesan cheese. Bake for 15 minutes, then reduce heat to 375º F. and bake an additional 35-40 minutes or until set. Serves 6 for lunch or 8 for tea. ©2001 A TEA FOR ALL SEASONS. by Shelley and Bruce Richardson. |
Cream Cheese and Walnut Spread |
Directions |
| Ingredients:
2 8 oz pkgs of cream cheese |
Combine cream cheese, A-1 sauce, and Worchestershire Sauce and blend until smooth. Add nuts and mix well. Use for sandwich filling for finger sandwiches. |
| Mom's Scones | Directions |
| 2 cups flour 1/2 cup sugar 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter, very cold 1/2 cup buttermilk 1 egg 1 teaspoon vanilla 1/2 cup chopped walnuts 1 cup dried fruit - raisins, cranberries, etc. -- chopped |
Mix dry ingredients well. Cut in butter until the mixture resembles coarse pebbles. Beat together egg, vanilla, and buttermilk, add to dry ingredients. Mix briefly. Add nuts and fruit, mix. Turn dough out on well-floured cutting board. Knead briefly, working in enough flour to make a stiff dough. Shape into rectangle about 1 1/2 inches thick. Cut into 12 squares. Bake at 400F for 20 minutes. Enjoy while fresh. |
| Crab Puffs With Chives | Directions | |
| INGREDIENTS
1 (6-ounce) can lump crabmeat, drained and cartilage removed **see note at bottom 1 tablespoon lemon juice 1/2 cup freshly grated Parmesan cheese 1/3 cup finely minced onion 1/4 cup finely snipped chives 1/2 teaspoon Old Bay seasoning 1/2 cup light mayonnaise (or may use regular) 16 thinly sliced white bread Cayenne pepper for garnish Fresh sprigs of chives and chive flowers as garnish |
1). Butter baking sheet. In medium bowl, sprinkle
crabmeat with lemon juice. Add Parmesan cheese, onion, chives, and
seasoning. Mix well. Fold in mayonnaise.
2). Spread on bread slices, using about 1-1/2 table spoons for each. Cut each bread slice in quarters. Sprinkle with a few grains cayenne. Arrange 1/4 inch apart on baking sheets. 3). If desired, cover and refrigerate until serving time. 4). Preheat oven to 400 degrees. Bake puffs for 10 to 12 minutes
until browned and bubbly. TO SERVE Serve hot on decorative plate with fresh sprigs of chives and
chive flowers as a garnish. **NOTES: You may substitute canned crabmeat for imitation if it is chopped fine. | |
| GOAT CHEESE AND WATERCRESS TEA SANDWICHES | Directions | |
| 2 5 1/2-ounce logs soft fresh goat cheese (such as
Montrachet), room temperature 1/2 cup chopped watercress leaves 16 thin slices cinnamon-raisin, date or whole wheat sandwich bread, crusts trimmed 5 tablespoons (about) unsalted butter, room temperature 3/4 cup finely chopped toasted pecans Watercress sprigs (for garnish) |
Mix cheese and chopped watercress in
medium bowl. Season with salt. Spread mixture evenly over 8 bread
slices. Top with remaining bread. Butter edges of sandwiches. Cut
sandwiches diagonally in half. Place pecans on plate. Dip buttered
edges of sandwiches into pecans. Arrange sandwiches on platter.
Garnish with watercress sprigs. (Can be made 8 hours ahead. Cover
sandwiches tightly; chill.)
Makes 8 servings. Bon Appétit | |
| Cucumber Tea Sandwiches | Directions | |
| 12 slices firm white
bread 1 cucumber 1/2 cup alfalfa sprouts 24 slices of black olives 1 cup mayonnaise 1 teaspoon curry 1 tablespoon lemon juice |
Trim crust from bread slices. Cut slices into half into triangles. Slice cucumber into thin slices and cut slices in half to form half moon shape. Place three cucumbers pieces in overlapping slices down the center of bread triangle. Combine mayonnaise, curry, and lemon juice in small mixing bowl. Using a pastry tube, pipe a rosette of curried mayonnaise in center of cucumber slices. Garnish with alfalfa sprouts and black olive slice. Makes 24 tea sandwiches. May refrigerate, covered, for up to 6 hours before serving. | |
| Cucumber Tea Sandwiches | Directions | |
| Tea sandwiches are made of thin sliced, fine grained
bread with the crusts sliced off. They can be made in several layers with light & dark breads alternating. 2 cucumbers, peeled & seeded |
Grate the seeded cucumber & soak it in sherry
for several hours. Drain the cucumber well, pressing out the liquid. Butter a slice of bread & spread with cucumber, butter another slice and place on top. Use a cookie cutter to cut out a decorative slice or cut into triangles with sharp knife. Makes 12-15 sandwiches.
| |
| Domina's Old Fashioned Cucumber Sandwiches | Directions | |
| Three cucumbers Thinly sliced Salt Two loaves of thin sliced sandwich bread (white or wheat) Butter |
Layer the cucumbers in a large bowl, sprinkling each
layer lightly with salt. Cover, let set for two hours.
Rinse cucumber slices quickly and pat dry with paper towels. Lightly butter a slice of bread, layer with cucumber slices, top
with another slice of buttered bread. Cut off crusts and cut
sandwich into quarters. Repeat until you use up all the
cucumber and bread. | |
| Minted Grapes | Directions | |
|
As served at The Turret House Bed and Breakfast in Long Beach, CA | |
| Egg and Watercress Tea Sandwiches | Directions | |
| 1 small bunch
watercress several radishes, thinly sliced 5 hard-cooked eggs, shelled 1/4 cup mayonnaise 2 tablespoon whole-grain Dijon mustard 12 slices firm-textured white bread 12 slices firm-textured wheat bread 1/4 cup mayonnaise |
Chop eggs and blend with mustard and mayonnaise. Spread white bread slices with egg mixture. Top with wheat bread slices. Spread tops with mayonnaise. Trim off crusts and cut each sandwich into two rectangles. Garnish with watercress leaves and radish slices. May be assembled up to six hours before serving. Cover and refrigerate. | |
| X-tine's Guacamole | Directions | |
|
Two ripe avocados, peeled and mashed with a fork
One small tomato, diced
1/4 of a medium onion, minced
3 tablespoons of cilantro, minced
1/4 teaspoon salt
dash of pepper
2 teaspoons of lemon juice (fresh is best)
1 clove of garlic, crushed |
mix, chill and serve
| |
| Tea Room Chicken Salad | Directions | |
| 6 c. chicken, cooked and chopped 1 pt. mayonnaise-type salad dressing 4 oz. Dijon mustard 2 c. pineapple, chopped 2 c. apple, chopped 1-1/2 t. salt 2 c. celery, thinly sliced Garnish: 3/4 c. cashews, halved |
Mix chicken with mayonnaise and mustard; blend well. Add pineapple, apple, salt and celery. Garnish with cashews before serving. | |
| Domina's Favorite Chicken Salad | Directions | |
| 4 cups of cooked chicken breast diced 1 cup of mayonnaise 2 T of soy sauce 2 T Brown sugar 1 large green pepper, seeded and chopped 1 T red onion, minced 1 bunch of seedless grapes, halved 1/2 cup of crushed pineapple, drained 4 stalks of celery, chopped 1/2 cup of slivered almonds 1/2 tsp mace 1 tsp garlic 3/4 tsp salt |
Combine all ingredients in a large bowl. Mix
well, chill. You can serve it as is, make sandwiches, or mix
it with greens. (this is the one served at my and Hayden's
bonding ceremony.)
| |
| Sage Cheese Wafers | Ingredients | |
| Yields: 40 Wafers INGREDIENTS 1/2 cup unsalted butter, cut up and softened 2 1/2 cups grated sharp Chedder cheese (10 ounces) 1 1/2 cups all-purpose flour 1/3 fresh sage, finely chopped or 2 teaspoons dried sage 1/2 teaspoon dry mustard 1/8 teaspoon salt Pinch cayenne pepper 1 teaspoon Worcestershire sauce Additional sage leaves for garnish |
1). Line baking sheets with foil. Preheat oven to
375 degrees.
2). In food processor, combine butter and 1/3 of the cheese. Process until blended. Add remaining cheese, half at a time, processing until blended after each addition. 3). Add flour, sage, dry mustard, salt, cayenne, and Worcestershire sauce. Pulse with on/off turns until mixture pulls away from sides of bowl and forms a ball. 4). Roll small pieces of dough between hands to form 1-inch balls. Arrange 1 inch apart on baking sheet. Press with fork to flatten slightly. 5). Bake at 375 degrees for 12 to 15 minutes until lightly
browned. Remove from pan. Cool on rack. Store in airtight
container. TO SERVE Serve on decorative plate and use sage leaves as a garnish. | |
| Gentlemen's Morsels | Directions | |
| The unusual sweet and savory
combination of flavors in these sandwiches is a perfect foil for a
cup of freshly brewed tea.
Yields: 16 small sandwiches
|
1. Lay bread slices out on the counter
or cutting board. Spread half the bread slices with a thin layer of
apricot jam. Arrange sliced ham on top. Spread the other bread
slices with a thin layer of Dijon mustard and set on top of the
ham.
2. With a serrated knife, trim the crusts. To serve, cut into squares, triangles, or fingers.
| |
| Basic Scones | Directions | |
|
2 c flour |
Toss all ingredients with a fork till mostly combined. Pat into a ball, roll out onto a sheet and cut into 8 pie-shaped scones. 400 degrees for 10 minutes or so
| |
| Custom Tea Sandwiches | Directions | |
| How to make custom tea sandwiches Step 1 Start with dense high quality breads like pumpernickel, rye, whole wheat sliced thinly. Ask them to slice it at the deli, they will. Remove crust essential! Step 2 Ideas for tea sandwich fillings Cranberry fingers Mix some dijon mustard in whole cranberry sauce, flavor to taste. Spread on the bread, then add a small slice of smoked turkey, add top layer of bread. Salmon and Dill Spread buttered bread with softened cream cheese which has dried dill added to it. Lay a very thin piece of salmon or lox on the cream cheese. Garnish with a fresh tiny sprig of dill. Lavender Egg Salad Chop 4 hard boiled eggs, mix in 1 ounce of mayonnaise and 1 ounce of plain yogurt. Mix in 1 teaspoon of curry powder and 1 tablespoon dried lavender buds. Spread on your bread and top with a green olive. Celery-Nut Whip a soft block of cream cheese with 1/4 cup of milk, add 1/2 cup of celery and 1/2 chopped walnuts and spread on your whole wheat bread. Pineapple Cream Thin a block of cream cheese with 1/4 cup of milk, and then add 1 cup of finely chopped pineapple and spread on Boston Brown Bread. Apricot Ham Finger Sandwich Mix 3 parts of cream cheese with 1 part apricot preserves. Spread on your bread and then top with thinly sliced ham. Garnish with 1/4 sliver of dried apricot. You can also use cherry preserves in place of the apricot. Spring Radish Butter slices of pumpernickel bread and add thinly sliced radishes, a slice of bread and then some more radishes. Chutney and Cheese White bread, chutney, and mild shredded white cheese. Step 3 Assemble sandwiches and store in the refrigerator. Serve and garnish with herbs or edible flowers. ************************************************************* Recipes I. Smoked Salmon & Goat Cheese Mousse 4 oz. goat cheese 4 oz. cream cheese 1 T dry white wine 3 T chopped chives 2 oz. smoked salmon slices Capers and/or lemon zest for garnishing Combine all ingredients in food processor and process until smooth. Spread onto bread or pipe it on. This one is great on marble rye! II. Smoked Chicken & Dill 1 cup smoked chicken* 4 oz. cream cheese 1/4 c. sour cream 3 T minced fresh dill Salt & pepper to taste Dill sprigs for garnishing Combine all ingredients in food processor and process until smooth. Spread onto bread or pipe it on. This one is great on hearty wheat or sourdough! *Available at a deli or in prepared section of meat department. Tyson and Chicken by George work nicely. III. Cucumber Tea Sandwiches With Tarragon Butter 1 large English cucumber, peeled, sliced paper thin 1/2 tsp. salt 2 T white vinegar 1 cup unsalted butter, softened 1/4 cup minced fresh tarragon 1/4 cup minced fresh chervil 30 thin slices whole-wheat bread, enough to make 72 (2x4inch) rectangles Watercress leaves (optional) Mayonnaise and chopped fresh parsley (optional) Put cucumber slices into a large, non-metal bowl. Toss with salt. Sprinkle with vinegar. Toss to mix well. Let stand 1 hour. Drain well in colander. Blend butter, tarragon and chervil. To assemble, spread butter over 1 side of each bread slice. Cover 15 slices with cucumbers, dividing evenly. Close sandwiches. Trim crusts. Cut into 36 rectangles. Arrange on platter, garnished with watercress leaves. Optional: For looks, dip one end of a sandwich into mayonnaise, then into minced fresh parsley. IV. Crab & Avocado Tea Sandwiches 8 ounces (250 g) fresh lump crabmeat 1 small avocado, peeled, pitted, and diced Juice of 1 lemon 1 tablespoon minced fresh cilantro 1 tablespoon finely diced red bell pepper 1 tablespoon finely diced green bell pepper 2 tablespoons mayonnaise 2 tablespoons olive oil Salt and freshly ground pepper to taste 8 white or wheat bread slices In a medium bowl, gently mix together all ingredients except the bread slices. Spread the mixture onto the bread slices. Leaving the sandwiches open-faced, slice off the crusts of the bread and cut each slice in half. Refrigerate for at least 1 hour before serving. (Makes 16 tea sandwiches) V. Chicken Salad Tea Sandwiches 1 med. onion, skin on, sliced in half 6 black peppercorns 1 bay leaf 2 sprigs fresh thyme One 3 1/2 lb. chicken, giblets removed, rinsed and patted dry 1/2 c. plus 2 tablespoons prepared or homemade mayonnaise 1 T dark sesame oil 2 T chopped cilantro 2 T finely chopped fresh chives 3 scallions, white and light green parts only, thinly sliced crosswise to yield 1/4 c. Coarse salt and freshly ground black pepper 24 very thin slices of white sandwich bread 10 Tbs. (1 1/4 stick) unsalted butter, at room temperature 1/4 c. sesame seeds, toasted Place the onion, peppercorns, bay leaf and thyme in a large pot. Add the chicken to the pot with just enough cold water to cover. Cover and bring to a simmer. Then uncover and cook for 1 hour. Drain the chicken, reserving the liquid, and set the chicken aside to cool. Discard the seasonings and refrigerate or freeze the stock for future use. When the chicken is cool enough to handle, remove the skin, and discard. Shred the meat and chop very fine. Refrigerate, covered, until chilled. In a small bowl, mix together the mayonnaise and the sesame oil. Add the mixture to the chicken and combine well. Add the cilantro, chives, and scallions, and combine well. Add salt and pepper to taste. Refrigerate, covered until ready to use. Spread each bread slice with butter, reserving some butter for garnishing Spread an even layer of chicken salad onto half of the slices of bread, Top with the other half of the slices to make sandwiches. Smooth out any protruding chicken salad on either side. If necessary, trim the crusts. Cut each sandwich on the diagonal. Arrange in the breadbox in any pattern you like. (Makes 2 dozen) V1. Banana & Cream Cheese Tea Sandwiches 2 ripe bananas 1 cup softened cream cheese 1/4 cup cream 1/4 cup mayonnaise Mash the bananas until soft. Mix together with cream cheese then add cream and mayonnaise. Mix and spread on slices of white bread VII. Beautiful Little Sandwiches Shaped Like Calla Lilies 1- 2 oz. package slivered almonds 2 to 3 drops yellow food coloring 54 slices white sandwich bread 1- 8 oz pkg. cream cheese, softened 2 T. orange marmalade Combine almonds and food coloring in a jar; cover with lid and shake vigorously until almonds are evenly coated. Roll each slice of bread to 1/8-inch thickness with a rolling pin; cut with a 2-1/2-inch round biscuit cutter. Combine cream cheese and marmalade; spread about 1 t. on each bread round. Pinch the edges of one portion of the circle together to form a calla lily. Press a tinted slivered almond into the pinched portion to represent the flower's stamen. Makes 4-1/2 dozen. Note: This is the original recipe but you can vary the cream cheese filling and make it savory or sweet, depending on your taste. VIII. B-L-Tea Sandwiches 1 1/2 lbs. thick-sliced hickory-smoked peppered bacon 20 (4 ounces) sun-dried tomatoes 1 c. prepared or homemade mayonnaise Coarse salt and freshly ground black pepper 24 1/4 inch slices of rye bread or 48 slices of party rye 6 oz. mache (lamb's lettuce) or other baby lettuce, enough to make about 2 loosely packed cups. 1. Heat the oven to 375 degrees with the rack in the center. Arrange the bacon strips in a single layer without touching on 2 baking sheets and bake, one at a time in the oven for 10 minutes. Drain, and let cool on paper towels. Crumble the bacon into small pieces about 1/2 inch each. Set aside. 2. Meanwhile, heat 3 c. water in a small saucepan until almost boiling. Place the sun-dried tomatoes in a medium bowl, and cover with the very hot water. Allow the tomatoes to soak until they are very soft. Drain, pat dry and finely chop. Combine the tomatoes and the mayonnaise. Season generously with salt and pepper. 3. Spread each slice with the mayonnaise mixture. Place bacon on half of the bread slice, sprinkle with pepper, add a layer of mache, and top with the remaining bread. Slice each in half and serve. (Makes 2 dozen) (Submitted by Buttercup) |