Category Archives: Afternoon tea

Lemon curd

Posted on September 2, 2013 by | Comments Off on Lemon curd

lemoncurd (Small)
Lemon Curd
(from the kitchen of Jessica Wemett)

8 whole lemons
2 1/2 cups granulated sugar
2 cups (4 sticks) butter
8 whole large eggs, beaten

Finely grate the zest of the lemons into a medium saucepan.  Squeeze juice from the lemons.  You should have around 1 1/2 cups of juice. Add lemon juice to the saucepan, along with the sugar.  Cut butter into small pieces and add to the pan.  Set the pan over low heat, and stir until the butter has melted and the sugar has dissolved.  Strain eggs through a fine-mesh sieve into the lemon mixture.  Cook for 10-15 minutes, stirring constantly.  As the mixture begins to steam, it will thicken, take on a creamy consistency, and coat the back of a spoon.  When lemon curd is thick and creamy, remove from the heat.  Fill hot sterilized jars with the lemon curd to within 1/8 inch of rims.  Wipe rims clean and top with hot lids.  Screw bands onto the jars until finger tight.  Process jars in a hot water bath (212 deg F) for ten minutes.  Remove jars immediately and set upright on a clean towel, or wooden surface, away from drafts.  Let jars sit undisturbed for 12 hours.  Check for proper seals.  Label the jars and store in a cool, dry place for up to a year.  Makes 7 half-pint jars.

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Posted in Afternoon tea

Lemon bars

Posted on August 31, 2013 by | Comments Off on Lemon bars

(For a printable version, click here)

lemonbar (Small)
Lemon Bars
(from the kitchen of Lei Wai)

2 Cups, plus 4 TSP, all-purpose flour, divided
1  Cup butter, softened
½  Cup powdered sugar
4  Eggs
1½ Cups sugar
2/3 cup freshly squeezed lemon juice (not bottled) approx. 2 – 2 ½ lemons
1 TSB grated lemon rind
1  tsp baking powder

Preheat oven to 350F

Combine 2 cups of flour with butter and powdered sugar, mix with chopsticks or spoons until mixture looks like coarse meal.  Press into the bottom of a 13×9-in baking pan.  Bake 20 to 25 minutes

Beat eggs with a mixer, add sugar, blend well.  Add lemon juice and lemon rind; beat well.  Add baking powder and remaining flour; beat well.  Pour over hot crust (do not let it cool).  Bake another 30-35 minutes.  Sprinkle top with additional powdered sugar.  Serves 24.

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Posted in Afternoon tea, Desserts

Chicken salad croissant sandwiches

Posted on August 30, 2013 by | Comments Off on Chicken salad croissant sandwiches

croissant (Small)
Chicken Salad Croissant Sandwiches
(from the kitchen of Kathy Ma)

Purchase a package of Southwest Chicken Salad at Costco – you find it in the deli section

Add 3 stalks of diced celery
Add 1 c. chopped craisins
Add 1 c. chopped nuts (pecans)

Mix everything together and spread on croissants or bread.

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Posted in Afternoon tea, Salads, Sandwiches

Carrot Raisin Tea Sandwiches

Posted on August 15, 2013 by | Comments Off on Carrot Raisin Tea Sandwiches

(For a printable version, click here)

carrot (Small)
Carrot-Raisin Tea Sandwiches
(From the kitchen of Susie Quon
original recipe from What’s Cooking America)
Yields: 8 whole sandwiches
Prep time: 10 min

Ingredients:

1 cup grated carrots
8 ounces (1/2 can) prepared cream cheese frosting
8 ounces cream cheese, softened
1/4 cup finely chopped walnuts or pecans
4 slices cinnamon raisin bread*

*Choose the best-quality bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.

Preparation:

  • In a medium bowl, combine grated carrots, cream cheese frosting, cream cheese, and chopped walnuts or pecans.
  • Spread one side of two slices of bread with the carrot/frosting mixture (about 1/4-inch thick). Top with the remaining two bread slices.
  • Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again. If desired, decorative shapes can be made with cookie cutters.
  • Yields 2 whole sandwiches or 4 halves or 8 fourths.

Making Sandwiches Ahead of Time:If you need to make tea sandwiches in advance and need to keep them from drying out, cover them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy). Refrigerate.

When ready to serve, remove from refrigerator. Uncover sandwiches just before serving.

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Posted in Afternoon tea, Sandwiches

Chocolate chip date cake

Posted on August 12, 2013 by | Comments Off on Chocolate chip date cake

cake (Small)
Chocolate chip date cake
(From the kitchen of Tanya Chen)

1 cup of chopped dates
1 cup boiling water
1 tsp baking soda
Mix together and allow to cool

Preheat oven to 350 degrees.
Mix together in a large mixing bowl the following ingredients:
1 cup sugar
2 tbsp of cocoa powder
1/2 tsp of salt
1 cup of vegetable oil
2 eggs
1 tsp of vanilla flavoring

Beat until smooth then gradually add 1 3/4 cup of flour and the date mixture from above and beat for another 30 seconds. Pour into 9 x 13 baking dish or into muffin cups.  Before baking sprinkle 1/2 cup of sugar over the top of the batter then do the same with 1/2 c of chopped nuts and 1 cup of chocolate chips.  Bake large cake for 35 to 40 minutes.  Bake cupcakes for 26 minutes.

Cake can be served warm or cold.

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Posted in Afternoon tea, Cake, Desserts

Chilled green tea and honeyed cantaloupe soup

Posted on August 12, 2013 by | Comments Off on Chilled green tea and honeyed cantaloupe soup

IMG_8315 (Small)Chilled green tea and honeyed cantaloupe soup
(From the kitchen of Trudy Snell)

  • 3/4 cup cold water
  • 1 green tea bag
  • 6 cups cubed cantaloupe (about 1 medium)
  • 3/4 cup plain fat-free yogurt
  • 1/4 cup apricot nectar
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon honey
  • 1 teaspoon lime juice
  • 6 tablespoons plain fat-free yogurt
  • Lime peel twists
 Directions
 
1. In a small saucepan bring the water just to boiling. Remove from heat. Add tea bag to hot water; steep for 2 minutes. Remove and discard tea bag.
 
2. In a food processor or blender combine half of the cantaloupe, half of the 3/4 cup yogurt, and half each of the apricot nectar, ginger, honey, lime juice, and brewed tea. Cover and process or blend until smooth. Transfer to a large bowl. Repeat with the remaining half of the ingredients. Stir into processed mixture in bowl. Cover and chill soup in the refrigerator for at least 2 hours.
 
3. Ladle soup into chilled bowls. Garnish each with 1 tablespoon yogurt and a lime peel twist.
 
Nutrition Facts (Green Tea and Honeyed Cantaloupe Soup)

  • Servings Per Recipe 6,
  • cal. (kcal) 99,
  • chol. (mg) 1,
  • carb. (g) 22,
  • fiber (g) 2,
  • sugar (g) 21,
  • pro. (g) 4,
  • vit. A (IU) 5394,
  • vit. C (mg) 61,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 40,
  • Cobalamin (Vit. B12) (µg) 0,
  • sodium (mg) 63,
  • Potassium (mg) 577,
  • calcium (mg) 111,
  • iron (mg) 1,
  • Fruit () 2,
  • Lean Meat () 1,
  • Mark as Free Exchange () 0,
  • Carb Choice () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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Posted in Afternoon tea, Soups

Strawberry blueberry scones

Posted on August 12, 2013 by | Comments Off on Strawberry blueberry scones

IMG_8330 (Small)Strawberry blueberry coconut scones
(From the kitchen of Menie Lee)

Makes 8. Takes about 50 min. to make.  Best served the day they’re baked.

1 3/4 cups all-purpose flour
1 cup sweetened flaked coconut
1/4 cup sugar
1 Tbsp baking powder
1 Tbsp grated lemon peel
1/2 tsp salt
3/4 cup heavy cream
2 large eggs
1 c. fresh strawberries, diced
1 c. fresh blueberries
2 Tbsp sugar

Good with: softly whipped cream and sprinkling of coconut.  Serve with lemon curd and Devonshire cream.

1.  Heat oven to 375F.  Coat a large (14-in) baking sheet with nonstick spray.

2.  Mix first 6 ingredients in a large bowl.  In a small bowl, use a fork to blend cream and eggs.  Pour over flour mixture, add strawberries and stir just until mixed and dough clumps together.  Scrape onto center of prepared sheet.  Pat into a 9-in. round (dough is very sticky).  Sprinkle with the 2 Tbsp sugar.  Coat a long knife with nonstick spray; cut round into 8 wedges (don’t separate wedges).

*Bake in a greased muffin pan or drop the dough one large tablespoon at a time to make individual scone rounds, instead of the one large round.

3.Bake 30 to 35 minutes until puffed and well browned and a wooden pick inserted in center comes out clean (berries will caramelize on baking sheet).

Serve warm or at room temperature.  290 calories per scone.  Enjoy!

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Posted in Afternoon tea

Crustless spinach and mushroom quiche

Posted on August 10, 2013 by | Comments Off on Crustless spinach and mushroom quiche

(For a printable version, click here)

IMG_8303 (Small)

Mini quiche served for afternoon tea

Crustless Spinach & Mushroom Quiche
(From the kitchen of Priscilla Yip (adapted from Food.com)
Serves 12*
This recipe is intended for standard size muffin tins.
*For mini quiches use a tart pan holding 24 tarts and double the recipe.

6 large eggs
1 cup half-and-half
¼ medium tomato, chopped
½ cup fresh mushroom, chopped
½ cup red onion, chopped
1 large package frozen spinach (thawed and well drained)
1/3 cup feta cheese
1/2 tsp. pepper
1 tsp. minced garlic

Preheat oven to 350°. Prepare baking tins by spraying generously with cooking spray.  Chop mushrooms, tomatoes, and onions and set aside.  Crumble feta cheese and fill bottom of each well. Top with spinach, mushrooms, onions and tomatoes. Beat eggs, half and half and garlic together and slowly pour over each.

Bake 20-25 minutes till eggs are set. While still warm, gently run sharp knife around edges to remove quiches from pan.

Note:  Can make ahead and be reheated in the micro.

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Posted in Afternoon tea

Cucumber, hummus, and lemon tea sandwiches

Posted on August 9, 2013 by | Comments Off on Cucumber, hummus, and lemon tea sandwiches

For a printable version, click here
Hummus recipe (printable version here)

hummus (Small)
Cucumber, hummus, and lemon tea sandwiches
(From the kitchen of Linda Won, recipe from CHOW)

1/2 medium English cucumber (about 8 ounces)
1 teaspoon kosher salt, plus more as needed
1 1/2 medium lemons
8 slices nutty oat bread
1 cup hummus
Freshly ground black pepper
INSTRUCTIONS
  1. Using a mandoline or a very sharp knife, slice the cucumber into paper-thin rounds, about 1/16 inch thick. Place the slices in a colander or sieve set over a bowl, sprinkle them with the measured salt, and toss to combine. Set aside to drain for 15 to 20 minutes.
  2. Meanwhile, using the mandoline or very sharp knife, slice the lemons into paper-thin rounds about 1/16 inch thick, removing any seeds as you go; set them aside.
  3. Using a rolling pin, flatten each slice of bread to half its original thickness. Spread 2 tablespoons of the hummus evenly on 1 side of each slice of bread and season with salt and pepper; set aside.
  4. When the cucumbers are ready, lightly blot them with paper towels to remove any excess moisture. Shingle the cucumber slices over the hummus on 4 slices of bread (about 12 slices per sandwich). Top the cucumbers with a layer of lemon slices (about 4 slices per sandwich).
  5. Close the sandwiches with the remaining slices of bread. Trim the crusts, and make 2 diagonal cuts on each sandwich to form 4 triangles.

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Posted in Afternoon tea, Sandwiches

Working with fondant

Posted on January 2, 2012 by | Comments Off on Working with fondant

No fail sugar cookies recipe: click here for a printable version
Fondant instructions: click here for a printable version
Cupcake fondant roses: see below

NO FAIL SUGAR COOKIES
(from Kitchen Collectables)

This recipe is GREAT when using complex cookie cutters.  The dough holds its shape and won’t spread during baking.  Make sure you let your oven preheat for at least 1/2 hour before baking these or any other cookies.

6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 eggs
2 tsp. vanilla extract or desired flavoring (e.g., almond)
1 tsp. salt

Cream butter and sugar until light and fluffy.  Add eggs and vanilla.  Mix well. Mix dry ingredients and add a little at a time to butter mixture.  Mix until flour is completely incorporated and the dough comes together.

Chill for 1 to 2 hours (or see Hint below)

Roll to desired thickness and cut into desired shapes.  Bake on ungreased baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges.  This recipe can make up to 5-dozen 3” cookies.

HINT: Rolling Out Dough Without the Mess — Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between two sheets of parchment paper.  Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator.  Continue rolling out your dough between sheets of paper until you have used it all.  By the time you are finished, the first batch will be completely chilled and ready to cut.  Reroll leftover dough and repeat the process!  An added bonus is that you are not adding any additional flour to your cookies.


Fondant Instructions
(From the kitchen of Judy Wong)

 Fondant is available at Michael’s, JoAnn’s, and cake decorating stores like Do It With Icing, which is located at 7240 Clairemont Mesa Blvd / 858-268-1234 (one block west of 99 Market).

From package, break out a chunk of fondant.  Re-seal package so that the fondant does not dry out.  Knead fondant until workable and roll out onto a silicone sheet, parchment or wax paper.  Use a pair of skewers to keep fondant uniform in size. (It’s optional if you want to lightly dust work surface with powdered sugar or cornstarch.)  Lift and move the fondant as you roll.  This will prevent it from sticking to the surface.

Cookies with fondant:

1. Bake your favorite sugar cookie recipe or use the No Fail Sugar Cookie recipe provided above.

2. Cut fondant with same shape cookie cutters as used in your sugar cookies.

3. Brush cookies with shortening.

4. Place cut fondant on top of cookie.  Press to cover to edge of cookie (okay to have some edge of cookie showing).

5. Decorate cookies by adding texture, luster dust, edible pearls, fondant flowers* and piped icing.

Notes about fondant:

— *Fondant flowers can be cut out and shaped ahead of time.  Use piped icing to adhere to decorated cookies.

— Fondant cookies can keep for two weeks.  Best to keep in cellophane bag – not in Tupperware containers.  Do not put fondant cookies or fondant cupcakes in refrigerator.

— Fondant dries quickly.  Always keep covered to prevent drying when in use.  Leftover fondant should be tightly sealed in plastic wrap and kept in airtight container. Fondant has a shelf life of one year, as long as it is covered up.  Its enemy is air.  Do not refrigerate fondant.


Cupcake fondant roses
(From Bakerella)

For roses, cut rolled fondant into strips.  Roll strips and shape into roses.  Place on top of cupcakes.

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Posted in Afternoon tea, Cake, Cookies, Desserts