Afternoon Tea

Perfect Cup of Tea

4 heaping teaspoons loose tea
4 cups water

Place loose tea leaves into a warmed tea kettle. Pour heated water over loose tea leaves. Let steep. Strain tea and serve.
*Note: For Oolong and Green tea, water should simmer at 200 degrees F. and 180 degrees F.
*For Irish and English tea bring water to a full boil.
*Black tea should soak for 3 to 5 minutes. Oolong tea should soak for 4 to 7 minutes. Green Tea should soak for 2 to 3 minutes. Serve with choice of milk and sugar, or lemon slices and honey.

Some teas to try:

Black teas: Earl Grey, Classic Orange Pekoe, Decaffeinated Earl Grey, English Breakfast, Irish Breakfat,

Herbal teas: Linden Tea, Lemon Verbena, Peppermint, Nettle, Chamomile, Red Clover

Green Teas: Jasmine, Sencha Fukujyu Cha, Pear Tree Green

OOlong tea: Darjeeling

Smoked tea: Lapsang Souchong

Sandwiches




Traditional Tea Sandwiches

24 bread slices (recommended: white, rye, whole grain, pumpernickel, or a combination)
1 cup guacamole
2 cooked chicken breasts, thinly sliced
4 ounces cream cheese, at room temperature
2 tablespoons chopped chives
1/2 English cucumber, sliced into thin rounds
1/4 cantaloupe, peeled, seeded and thinly sliced
1/4 pound thinly sliced prosciutto
Special Equipment: 3-inch round cookie cutter


Using a round cookie cutter, cut out the center of the bread, removing the crusts.
Guacamole Chicken Tea Sandwiches:
Take a piece of the bread and, using a butter knife, spread 1 side of it with guacamole. Spread 1 side of another piece of bread with mayonnaise. Top guacamole with chicken and then the mayonnaise-smeared bread.

Chive Cream Cheese and Cucumber Tea Sandwiches:
Mix chives into the softened cream cheese. Spread 1 side of 1 slice of bread with the chive cream cheese. Top with a few slices of cucumber and then with another slice of bread.

Prosciutto Melon Tea Sandwiches:
Place prosciutto on 1 slice of bread. Top with some melon and another slice of bread.







Grilled Black Forest Ham and Swiss

1 tablespoon vegetable oil
1/4 cup roughly chopped red bell pepper
1/2 portobello mushroom cap, sliced
1/4 medium red onion, sliced
1 cloves garlic, chopped
Kosher salt and freshly ground black pepper
3 thin slices Black Forest ham
1 slice each, provolone, Swiss, and Jack
2 slices 7-grain bread

Serving suggestion: A bowl of tomato soup
Preheat an electric sandwich grill or press.

Heat the oil in a medium skillet over high heat. Add the bell pepper, mushroom, onion, and garlic and season with salt and pepper. Cook the vegetables, stirring occasionally, until lightly browned and soft, about 6 minutes. Transfer the mixture to a bowl. Add the ham to the skillet and cook, turning once, until lightly browned, about 1 minute.

Layer the vegetable mixture, ham, and cheese between the two slices of bread. Put the sandwich in the grill and grill until hot and crispy, about 4 minutes. (Alternately, grill on a cast iron grill pan, weighed-down with a foil-wrapped brick or other heavy item.)

Cut the sandwich in 1/2 and serve immediately.




Monte Cristo Sandwich

3 slices white bread
Mayonnaise, as needed
2 slices Gouda
2 slices turkey
3 large eggs, beaten
1/4 cup milk
2 tablespoons vegetable oil
1 tablespoon unsalted butter
Strawberry slices, for garnish
Orange wedges, for garnish
Serving suggestion: Blackberry jam


On a work surface, lay out 2 slices of bread and spread with mayonnaise. Top each slice with the 1 slice of Gouda and 1 slice of turkey each. Put the third slice of bread on top of one stack, and flip the remaining stack on top, cheese-side down, to make a triple-decker sandwich.
Using a knife, cut the crusts off the sandwich (this helps to pinch and seal the ends). Wrap the sandwich tightly with plastic wrap and refrigerate for at least 30 minutes and up to 6 hours. (Wrapping the sandwich in plastic wrap, compacts it, and prevents the egg batter from seeping in.)

Combine the eggs and milk in a bowl. Heat the oil and butter in a skillet over medium-high heat. Unwrap the sandwich and dip it in the egg batter, to coat evenly. Gently place it in the skillet, and fry, turning once, until golden brown and hot, about 5 minutes total.

Cut the Monte Cristo in 1/2, transfer it to a place, and garnish with the strawberry and orange. Spoon some jam over each 1/2 and serve immediately.




Chicken Breast, Sun Dried Tomato and Mozzarella Panini

Chicken:
1 whole boneless, skinless chicken breast
Olive oil, as needed
2 teaspoons chopped fresh rosemary leaves
Kosher salt and freshly ground black pepper
Oven-Dried Tomatoes:
6 to 8 plum tomatoes, cored
Olive oil, as needed
Kosher salt and freshly ground black pepper

Sandwiches:
2 (6-inch) loaves ciabatta bread, or your favorite long and crusty bread, halved lengthwise
About 6 (1/4-inch thick) slices mozzarella
2 teaspoons chopped fresh rosemary
Kosher salt and freshly ground black pepper


Make the chicken: Using a knife, butterfly the chicken and pound thin between 2 layers of plastic wrap. Transfer the chicken to a shallow dish, drizzle with olive oil, and sprinkle with the rosemary. Season the chicken with salt and pepper and refrigerate for at least 2 hours and up to 2 days. When ready to cook, preheat a grill. Grill the chicken, turning once, until just cooked through.
Make the tomatoes: Preheat the oven to 250 degrees F.

Using a small knife, score the ends of the tomatoes, drop them in a pot of boiling water, and cook briefly, about 20 seconds. Using a slotted spoon, transfer the tomatoes to a bowl of ice water to stop the cooking. Peel off the tomato skins and cut the tomatoes in 1/2 lengthwise. In a small bowl, toss the tomatoes with olive oil and season with salt and pepper. Arrange the tomatoes on a baking sheet, cut-side up, and bake until lightly browned and somewhat dried, about 3 hours.

Make the sandwiches: Preheat an electric sandwich press or grill. Layer the chicken, tomato, and mozzarella between the bread, sprinkle with rosemary and season with salt and pepper. Put the sandwiches in the press and cook until hot and crispy.



Scones

Traditional Raisin Scones

3 cups all-purpose flour
1 tablespoon baking powder
1 cup (2 sticks) unsalted butter, at room temperature
1/4 cup, plus 2 tablespoons sugar
3 large eggs
1/3 cup buttermilk
1/2 cup raisins

Preheat the oven to 350 degrees F.
Sift together the flour and baking powder. In a separate bowl, beat the butter until creamy. Add the 1/4 cup sugar, beating until pale and fluffy. Add the eggs, 1 at a time, then add the flour mixture and the buttermilk. Sprinkle the raisins over the dough and gently fold them in. Using an ice-cream scoop, place mounds of dough on a baking sheet and sprinkle with the remaining sugar. Bake for 20 minutes. Serve the scones warm, with softened butter and preserves.




Orange Glazed Blueberry Scones

2 cups unbleached flour, plus more for rolling berries
1 tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
1/4 cup unsalted butter, chilled and cut in chunks
3/4 cup buttermilk or cream
1 egg
1 pint fresh blueberries

Preheat oven to 400 degrees F.
In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.

In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough.
Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise. Drop large tablespoons of batter on an ungreased cookie sheet.

Bake for 15 to 20 minutes until brown. Cool before applying orange glaze.


Orange Glaze:
2 tablespoons unsalted butter
2 cups powdered sugar, sifted
2 oranges, juiced and zested

To prepare Orange Glaze: combine butter, sugar, orange zest, and juice over a double boiler. Cook until butter and sugar are melted and mixture has thickened. Remove from heat and beat until smooth and slightly cool. Drizzle or brush on top of scones and let glaze get hazy and hardened.

Cakes




Quick and Easy Baba au Rhum Tart

1/4 cup vanilla syrup, found on coffee isle
3 to 4 tablespoons light rum
1 (7-ounce, 10-inch) large packaged sponge cake shell
2 cups packaged prepared vanilla pudding
1 pint strawberries, sliced

Combine the vanilla syrup and the rum. Douse sponge cake with rum syrup mixture. Fill cake shell with pudding. Top with arranged, sliced strawberries.



Lemon Tarts

4 eggs, beaten
2/3 cup fresh lemon juice
2 tablespoons sour cream
1/2 cup confectioners' sugar
6 frozen mini tart shells
Whipped cream, optional

Heat the oven to 325 degrees F.
Mix eggs, lemon juice, sour cream, and confectioners' sugar in a large mixing bowl. Spoon mixture into empty frozen tart shells. Bake in oven for 15 to 18 minutes. Top with whipped cream.




Italian Cream Cake

Ingredients:
1 stick margarine, (4 ounces)
2 cups flour
2 cups sugar
1 cup buttermilk
1 small can flaked coconut
5 egg whites, stiffly beaten
1/2 cup shortening
5 egg yolks
1 teaspoon baking soda
1 teaspoon vanilla
1 cup chopped pecans, or walnuts
.
Frosting:
1 package cream cheese, softened (8oz)
1 box confectioners' sugar, (1 pound)
1/2 stick margarine, softened (4 Tbs)
1 teaspoon vanilla
Preparation:
Cream margarine and shortening; add sugar. Add egg yolks and beat well. Combine soda and flour; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour into 3 greased and floured cake pans; bake at 350 degrees for 25 to 30 minutes.
Frosting: Beat cream cheese until smooth; stir in sugar. Add vanilla and beat until smooth. Spread on cake layers; sprinkle top with chopped nuts.