1st course- Savory: curry chicken sandwiches, deviled eggs, spinach and artichoke phyllo cups
2nd course- Scones: lemon poppyseed and cinnamon chip with lemon curd and clotted cream
3rd course- Sweet: lemon squares, chocolate-covered strawberries, mint
brownie truffles
Curry Chicken Sandwiches
I used my sourdough starter to make mini sandwiches then stuffed them with this tasty recipe:
2 cups cubed cooked chicken
Spinach and Artichoke Phyllo Cups
I found this recipe in Tea Time magazine and loved it!
1 tsp. olive oil
1 (6-oz.) bag fresh baby spinach
1/4 cup finely chopped canned artichoke hearts
3 Tbsp. mayonnaise
2 Tbsp. sour cream
2/3 cup freshly grated Parmesan cheese
1/8 tsp. garlic salt
1/8 tsp. ground black pepper
1/8 tsp. ground cayenne pepper
30 mini phyllo cups
Pre-heat oven to 350 degrees. In a large nonstick saute pan, heat olive oil over medium-high heat. Add spinach, stirring until wilted and tender, 1 or 2 minutes. Transfer spinach to a small bowl, and cut into small pieces, using kitchen scissors. Drain any remaining liquid. Add artichokes, mayonnaise, sour cream, Parmesan cheese, garlic salt, black pepper, and cayenne pepper to spinach, stirring to combine. Evenly divide spinach mixture among phyllo cups. Place phyllo cups on a rimmed baking sheet. Bake until filling is hot and cheese is melted, 10-12 minutes. Serve immediately.
Lemon Poppyseed Scones
I combined a couple recipes to get these scones all together.
I found this recipe for the scones themselves. They turned out very soft, moist, and tasty!
(taken from http://www.ourbestbites.com/2012/02/lemon-poppy-seed-scones/)
2 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt (decrease or omit if using salted butter)
1 teaspoon poppy seeds
8 tablespoons unsalted butter (if using salted butter, cut down on salt)
1/2 cup full-fat sour cream
1 large egg
Zest of 1 lemon
I then used this recipe for the glaze: (from http://www.onceuponacuttingboard.com/2012/05/mini-lemon-poppy-seed-scones.html)
1/4 cup powdered sugar
Lemon Curd:
I made lemon curd as a nice topping for the lemon poppyseed scones, but people actually added it to the cinnamon chip as well as seemed to enjoy!
2 eggs
1 cup sugar
6 Tbsp. butter, melted
1/4 cup lemon juice
2 Tbsp. grated lemon peel
In a heavy saucepan or top of a double broiler, beat eggs and sugar. Stir in the butter, lemon juice, and peel. Cook and stir over low heat or simmer water for 15 minutes or until mixture reaches 160 degrees and is thickened. Cover and refrigerate until chilled (may be stored in refrigerate fur up to 1 week).
Clotted Cream:
Okay, so I cheated on the clotted cream. I looked at doing the real thing, but I just didn't have the patience. . . but I must admit, whether cheating or not, the recipe I used was pretty tasty!
1 cup heavy cream (I just used whipping cream)
1/3 cup sour cream
1 tbsp. confectioner's sugar (I am pretty sure I used a little more than this . . . )
Using a whisk attachment on the mixer, whip heavy cream until stiff peaks form. Remove from mixer, and hand whisk in the sour cream and confectioners' sugar until just combined. Store in refrigerator.
"Luscious" Lemon Bars:
So last minute I realized that I had never chosen a lemon bar recipe. I typed in google "classic lemon bars," and clicked on one of the first recipes. I guess you can't really go wrong with lemon bars because these turned out great! I got this recipe from http://www.myrecipes.com/recipe/luscious-lemon-bars-10000001966749/
2 1/4 cups all-purpose flour, divided
1/2 cup powdered sugar
1 cup cold butter, cut into pieces
4 large eggs
2 cups granulated sugar
1 teaspoon lemon zest
1/3 cup fresh lemon juice
1/2 teaspoon baking powder
Powdered sugar
1. Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil or parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease foil.
2. Stir together 2 cups flour and 1/2 cup powdered sugar. Cut in butter using a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan.
3. Bake at 350° for 20 to 25 minutes or until lightly browned.
4. Meanwhile, whisk eggs in a large bowl until smooth; whisk in granulated sugar, lemon zest, and lemon juice. Stir together baking powder and remaining 1/4 cup flour; whisk into egg mixture. Pour mixture over hot baked crust.
5. Bake at 350° for 25 minutes or until filling is set. Let cool in pan on a wire rack 30 minutes. Lift from pan, using foil sides as handles. Cool completely on a wire rack (about 30 minutes). Remove foil, and cut into bars; sprinkle with powdered sugar
Mini Mint Truffle Brownie Bites
While most people were pretty full once we got to the actual "dessert" portion of the tea party, I took these to work the next day, and they were gone in a flash! Thanks to http://www.laurenslatest.com/mini-mint-truffle-brownie-bites/ for the recipe!!!
Preheat oven to 350 degrees. Line 48 mini muffin tins with paper liners and set side.
Curry Chicken Sandwiches
I used my sourdough starter to make mini sandwiches then stuffed them with this tasty recipe:
2 cups cubed cooked chicken
1 medium unpeeled
red apple
¾ cup dried
cranberries
½ cup sliced
celery
¼ cup chopped
pecans
Sliced green
onion or powder, to taste
Dressing:
¾ cup mayo
2 tsp. lime juice
½- ¼ tsp. curry powder
Deviled Eggs
These are my mom's fool-proof instructions for perfect deviled eggs:
Start the eggs in COLD water.
Place them in saucepan, cover with water, no lid, and turn burner
to HIGH. Once they start boiling, time them for 10 minutes. You may
need to turn the burner down a tiny bit so that they don't get rolled around
too much and the water flies out. When the 10 minutes is up, drain the
water and immediately run cold water over them. I keep the water running
in the pan until it stays cold (the eggs heat it up if you just fill it up
once).
Peel carefully, carefully cut in half lengthwise, I use the tip of
the knife to get the yolk out. Crush yolks with a fork or pastry blender
until very fine. Add real mayonnaise, mustard, salt, and a little pepper. If
you add the mayonnaise before they are crushed very fine, they will be quite
lumpy.
I sometimes sprinkle a little paprika on top!
Spinach and Artichoke Phyllo Cups
I found this recipe in Tea Time magazine and loved it!
1 tsp. olive oil
1 (6-oz.) bag fresh baby spinach
1/4 cup finely chopped canned artichoke hearts
3 Tbsp. mayonnaise
2 Tbsp. sour cream
2/3 cup freshly grated Parmesan cheese
1/8 tsp. garlic salt
1/8 tsp. ground black pepper
1/8 tsp. ground cayenne pepper
30 mini phyllo cups
Pre-heat oven to 350 degrees. In a large nonstick saute pan, heat olive oil over medium-high heat. Add spinach, stirring until wilted and tender, 1 or 2 minutes. Transfer spinach to a small bowl, and cut into small pieces, using kitchen scissors. Drain any remaining liquid. Add artichokes, mayonnaise, sour cream, Parmesan cheese, garlic salt, black pepper, and cayenne pepper to spinach, stirring to combine. Evenly divide spinach mixture among phyllo cups. Place phyllo cups on a rimmed baking sheet. Bake until filling is hot and cheese is melted, 10-12 minutes. Serve immediately.
Lemon Poppyseed Scones
I combined a couple recipes to get these scones all together.
I found this recipe for the scones themselves. They turned out very soft, moist, and tasty!
(taken from http://www.ourbestbites.com/2012/02/lemon-poppy-seed-scones/)
2 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt (decrease or omit if using salted butter)
1 teaspoon poppy seeds
8 tablespoons unsalted butter (if using salted butter, cut down on salt)
1/2 cup full-fat sour cream
1 large egg
Zest of 1 lemon
Preheat oven to 400. Place baking rack in the middle-low position. Spray baking sheet with Pam. In a medium bowl, combine the flour, sugar,
baking powder, baking soda, salt, and poppy seeds. Add the lemon zest
and whisk together again. Grate the frozen butter. Toss the grated butter into the flour mixture and combine it
with your fingers until it resembles coarse meal. Set aside. In a small bowl, whisk together the sour
cream and egg. Drizzle it over the flour mixture and then toss the
mixture together with a fork until everything appears moistened. Gently
press the dough into a ball–it will take some time and some parts of the
dough will be more moist than other parts, but continue pressing
together until it forms a ball. Lightly flour a surface (you can use the
lined baking sheet if you want) and place the dough on top of the
floured surface. Press into an 8″ disc and cut into equal wedges with a
butter knife. Separate the wedges and place them evenly on the baking
sheet. Bake in the preheated oven for 15-17 minutes or until lightly
golden. Remove from the oven and allow to cool.
I then used this recipe for the glaze: (from http://www.onceuponacuttingboard.com/2012/05/mini-lemon-poppy-seed-scones.html)
1/4 cup powdered sugar
1 tablespoon fresh lemon juice
Cinnamon Chip Scones
My sister shared this wonderful recipe with me. Cinnamon chips were a little hard to find, but Roth's came through for me.
3
¼ cups flour
⅓ cup sugar
2
½ teaspoons baking powder
½
teaspoon baking soda
½
teaspoon salt
½
teaspoon cinnamon
¼
teaspoon nutmeg
¾
cup cold butter
1
cup buttermilk
1
teaspoon vanilla
¾
cup cinnamon chips
Topping:
1
tablespoon butter, melted
2
tablespoons coarse sugar (may use fine)
1.
Preheat
oven to 425.
2.
In
large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda, salt,
cinnamon, and nutmeg. Cut in butter
until it forms coarse crumbs. Stir in
buttermilk and vanilla just until moistened.
Fold in cinnamon chips.
3.
Turn
onto a lightly floured surface. Knead
gently 10-12 times or until dough is no longer sticky. Divide in half; gently pat or roll each
portion into a 7-in. circle. Brush with
butter and sprinkle with remaining sugar.
4.
Cut
each circle into 8 wedges. Separate
wedges and place on an ungreased baking sheet.
Bake at 425 for 12-15 minutes or until lightly browned. Serve warm.
Yield:
16 scones
Lemon Curd:
I made lemon curd as a nice topping for the lemon poppyseed scones, but people actually added it to the cinnamon chip as well as seemed to enjoy!
2 eggs
1 cup sugar
6 Tbsp. butter, melted
1/4 cup lemon juice
2 Tbsp. grated lemon peel
In a heavy saucepan or top of a double broiler, beat eggs and sugar. Stir in the butter, lemon juice, and peel. Cook and stir over low heat or simmer water for 15 minutes or until mixture reaches 160 degrees and is thickened. Cover and refrigerate until chilled (may be stored in refrigerate fur up to 1 week).
Clotted Cream:
Okay, so I cheated on the clotted cream. I looked at doing the real thing, but I just didn't have the patience. . . but I must admit, whether cheating or not, the recipe I used was pretty tasty!
1 cup heavy cream (I just used whipping cream)
1/3 cup sour cream
1 tbsp. confectioner's sugar (I am pretty sure I used a little more than this . . . )
Using a whisk attachment on the mixer, whip heavy cream until stiff peaks form. Remove from mixer, and hand whisk in the sour cream and confectioners' sugar until just combined. Store in refrigerator.
"Luscious" Lemon Bars:
So last minute I realized that I had never chosen a lemon bar recipe. I typed in google "classic lemon bars," and clicked on one of the first recipes. I guess you can't really go wrong with lemon bars because these turned out great! I got this recipe from http://www.myrecipes.com/recipe/luscious-lemon-bars-10000001966749/
2 1/4 cups all-purpose flour, divided
1/2 cup powdered sugar
1 cup cold butter, cut into pieces
4 large eggs
2 cups granulated sugar
1 teaspoon lemon zest
1/3 cup fresh lemon juice
1/2 teaspoon baking powder
Powdered sugar
1. Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil or parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease foil.
2. Stir together 2 cups flour and 1/2 cup powdered sugar. Cut in butter using a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan.
3. Bake at 350° for 20 to 25 minutes or until lightly browned.
4. Meanwhile, whisk eggs in a large bowl until smooth; whisk in granulated sugar, lemon zest, and lemon juice. Stir together baking powder and remaining 1/4 cup flour; whisk into egg mixture. Pour mixture over hot baked crust.
5. Bake at 350° for 25 minutes or until filling is set. Let cool in pan on a wire rack 30 minutes. Lift from pan, using foil sides as handles. Cool completely on a wire rack (about 30 minutes). Remove foil, and cut into bars; sprinkle with powdered sugar
Mini Mint Truffle Brownie Bites
While most people were pretty full once we got to the actual "dessert" portion of the tea party, I took these to work the next day, and they were gone in a flash! Thanks to http://www.laurenslatest.com/mini-mint-truffle-brownie-bites/ for the recipe!!!
For the brownies:
1 cup butter
6 oz. Scharffen Berger bittersweet dark chocolate
5 tablespoons Scharffen Berger cocoa powder
2 cups granulated sugar
4 whole eggs
1 1/2 teaspoons vanilla
1/2 teaspoon baking powder
1 teaspoon salt
1 3/4 cup all purpose flour
48 Mint Truffle Hershey Kisses, plus more for garnish if desired (I used Andes Mints instead)
For the frosting:
1/2 cup butter, softened
2 cups powdered sugar
1 teaspoon peppermint extract
1 teaspoon vanilla
splash of milk, if needed
green food coloring
1 cup butter
6 oz. Scharffen Berger bittersweet dark chocolate
5 tablespoons Scharffen Berger cocoa powder
2 cups granulated sugar
4 whole eggs
1 1/2 teaspoons vanilla
1/2 teaspoon baking powder
1 teaspoon salt
1 3/4 cup all purpose flour
48 Mint Truffle Hershey Kisses, plus more for garnish if desired (I used Andes Mints instead)
For the frosting:
1/2 cup butter, softened
2 cups powdered sugar
1 teaspoon peppermint extract
1 teaspoon vanilla
splash of milk, if needed
green food coloring
Preheat oven to 350 degrees. Line 48 mini muffin tins with paper liners and set side.
Melt butter and chocolate together in microwave. Stir in sugar and
cocoa. Stir in eggs and vanilla. Stir in all dry ingredients. Spoon into
prepared pan to fill 2/3 way. Unwrap Mint Truffle kisses and press 1
into each brownie bite. Bake 10-12 minutes or until brownie is
thoroughly cooked. Cool completely.
For the frosting, whip all ingredients together in a large stand mixer until smooth and creamy. Frost the tops of each brownie bite and add a piece of mint truffle kiss to each one as decoration. Serve.
Chocolate-Covered Strawberries
While I was sort of dreading how to successfully complete this task, as I seem to ALWAYS burn chocolate when trying to melt it, these turned out great! Thanks to my sister who told me about . . . drum roll . . .
This Baker's Dipping Chocolate made it so much easier!!! Just heat it up in the microwave and away you go! I did also melt some white chocolate to mix it up a bit, as well as rolling the some dipped-strawberries in mini-chocolate chips. Something about chocolate-covered strawberries is just delightful to look at . . . and even more delightful to eat!!!
For the frosting, whip all ingredients together in a large stand mixer until smooth and creamy. Frost the tops of each brownie bite and add a piece of mint truffle kiss to each one as decoration. Serve.
Chocolate-Covered Strawberries
While I was sort of dreading how to successfully complete this task, as I seem to ALWAYS burn chocolate when trying to melt it, these turned out great! Thanks to my sister who told me about . . . drum roll . . .
It was also exciting to be able to use my new Pampered Chef Shimmering Glass Adjustable Tiered Tower for the first time!!!
The table was fun to decorate. Looked even better once I actually added the food!
Can't wait to plan another tea party!!!
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