Hummus and Veggie Tea Sandwich
Spread hummus on your bread, layer with veggies, topping with alfalfa sprouts. For a traditional tea sandwich go ahead and cut off crusts, then cut sandwich into triangles. Enjoy!
Popcorn toppings are a favorite in our house. For something new and fresh try this green tea recipe. Green tea popcorn is a light snack and a new way to cook with tea.
Green Tea Popcorn
Pop popcorn in oil. While popcorn is still hot spritz with olive oil. Sprinkle crushed green tea and sea salt over popcorn. Enjoy!
Green Pea Crostini
Cook peas approximately 2 minutes, cool quickly in cold water and drain. Combine peas, onions, oil, lemon juice, salt and pepper to taste. Smash with a fork or use a food processor sparingly. Roughly chopped – do not make smooth. Serve on French baguette rounds with a thin slice of fresh Parmesan cheese on top.
The taste of sweet orange combined with spicy gingerbread.
Preheat oven to 350°. Grease and flour 9″ square pan. In medium bowl, combine flour, sugar, baking soda, ginger, and cinnamon.
In separate bowl, combine water, molasses, butter, egg, and vanilla extract, and using electric mixer at medium speed beat until smooth. Combine flour mixture and water mixture. Continue beating at medium speed, scraping down sides of bowl several times. Pour batter into prepared pan. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Remove from pan and let cool completely on wire rack.
With serrated knife, trim 3/4 inch from each side of gingerbread; cut approximately 4 x 1 1/2 inch fingers. Cut each finger in half horizontally and evenly spread filling.
Replace tops and garnish with a dollop of cream filling and orange zest.
Orange Cream Filling
In medium bowl combine cream cheese, butter, and orange zest. With electric mixer on medium beat until smooth. Add confectioners sugar and continue to beat until smooth.
White Bean with Pesto Soup
In heavy pot over medium heat – heat up olive oil. Add first four ingredients and cook until vegetables are soft. About 6-8 minutes. Add tomatoes, beans, and desired amount of chicken broth. Salt and pepper to taste. Before serving add a dollop of pesto on top.
Pesto
Blend pesto ingredients in food processor, adding 1/2 cup olive oil after blended. Pesto is drizzled on top of hot soup.
Oooo La La. Rich, decadent,and beautiful. This dessert got a lot of gold stars at our “I love herbs!” Harvest Tea 2011
1. In a medium saucepan over medium heat, combine basil, cream, and milk. Bring to simmer, stirring frequently, cover and steep for 1 hour.
2. Pour cream mixture through a fine-mesh sieve into a medium bowl. Squeeze basil of all liquid; discard basil.
3. Return cream mixture to saucepan over medium-high heat. Add sugar, chocolate, cocoa powder, vanilla extract, and salt. Cook, stirring constantly, until mixture just egins to boil. Remove from heat.
In a medium bowl, whisk together egg yolks and flour. Slowly pour 1 cup chocolate mixture into e egg mixture, whisking constantly. Repeat. Pour egg-cream mixture back into saucepan, whisking to combine. Divide mixture evenly among 6 ramekins.
5. Line bottom of a large roasting pan with a folded kitchen towel. This will keep ramekins from sliding around. Arrange ramekins on the towel. Fill pan with enough lukewarm water to reach halfway up sides of the ramekins. Cover pan with aluminum foil. Bake until pots de creme are set around edges but centers still wobble slightly, about 45 minutes.
6. Cool in pan for 30 minutes. Remove from pan. Cover each pot with plastic wrap and refrigerate for at least 4 hours before serving.
7. Garnish with coarse sanding sugar and fresh basil. We found this incredible recipe in TeaTime Magazine March 2010.
Chicken and Celery Tea Sandwich
Delicious on a bed of lettuce or served as a tea sandwich on whole wheat
Served at our Blue Lady Mystery Tea Party
Combine all and serve on whole wheat bread, in pastry shells, toasted crostini, or bed of lettuce. Yummy all year round!
A great appetizer for anytime. We served this warm pastry at the Rooibos African tea. Great served warm but still good at room temperature.
Pastry
Filling
Saute in butter until clear. After the onion cools, mix all the filling ingredients. Roll out thawed pastry. Cut into diagonals. Place filling inside center – leaving room to fold over one side. Brush edges with beaten egg. Fold over and press edges together. Seal open sides with a fork. Place rolls on greased baking sheet. Bake according to pastry puff directions or until golden brown. About 15 minutes at 475°
Served at the African Queen’s Tea on Saturday August 6, 2011
Black Olive and Sun dried Tomato
Delicious recipe served at our Blue Lady Mystery Tea
To make spread: combine olives, pesto sauce, tomatoes, pine nuts. chill at least 1 hour. Butter each slice of bread, spread layer of cream cheese on one slice, dollop olive and tomato spread in middle. Place second piece of bread on top, cut into sandwiches, cut off crust.
Pesto Recipe
To make pesto: In food processor combine olive oil, then basil, pine nuts, garlic and salt. Blend to fine puree’ then stir in cheese. Makes 1 cup.
Bacon-Cheddar Scones
This savory scone is delicious at breakfast and compliments sweet breads. Also, a wonderful variation to enjoy with a bowl of soup or a salad at lunch. Consider pairing it with a cup of Maple Bacon tea.
Follow instructions on the scone mix. Before adding the heavy whipping cream mix the bacon and cheddar cheese to taste. Prepare and bake as directed on package.
Helpful Hints from Mary L., one of our best tea friends!