Another triple gold winner from the 2011 “I love herbs!” Harvest Tea. We paired lavender scones with the smooth taste of our Provence Rooibos.
Follow instructions on the scone mix. Before adding the heavy whipping cream mix in the lavender. Prepare and bake as directed on package.
Lemon Cucumber Sandwich
After slicing cucumbers, roll single layer into sheets of paper towels. Dry out as much liquid as possible from cucumber.
Mix other ingredients well. Spread onto bread slices and place cucumber between. Cut crusts off and into desired shape.
Lemon Mousse Tartlets
Preheat oven to 325°
Combine above ingredients and press into mini cheese cake pans (about 1/2 way up sides)
Soften gelatin in water – let stand about 15 minutes. In another bowl, combine sugar, lemon zest, lemon juice, egg yolks, and vanilla. Whisk over medium heat until mixture thickens. Approximately 160°
Add into this mixture softened gelatin. Whisk until smooth about 1 minute. Chill.
Beat cream until foamy – gradually add powdered sugar and beat till soft peaks. Add lemon extract. Fold cream into cooked/chilled lemon mixture in 4 batches. Combine well.
Chill at least 3 hours. Spoon into prepared gingersnap shells. Fresh raspberries on top.
We found this wonderful recipe in Tea Time Magazine from May 1, 2007.
Mango Peach Oolong Granita
Delicious paired with a Matcha Cookie!
Simmer sugar, water, and lemon juice for 3-5 minutes. Sugar should be dissolved, liquid clear and slightly thickened. Cool.
Oolong
Steep for 3 1/2 minutes. Strain and cool.
Fruit
Puree approximately 1 lb frozen peaches, slightly thawed with 5 fresh mangoes. Puree until smooth.
Combine tea, sugar water, with additional 1 teaspoon lemon juice, 1 1/2 teaspoon grated fresh ginger, dash of sea salt.
Pour mixture into a shallow pan and freeze. Stir briefly every 30 minutes – pulling frozen bits away from edge till this becomes a granular mass. About 2 1/2-3 hours.
We served this cake at one of our Harvest Tea Parties. The hot butter sauce just makes this mildly sweet apple cake so scrumptious.
Preheat oven to 350. Grease and flour a 10″ tube pan. In large mixing bowl, cream butter and sugar together until fluffy. Beat in one egg at a time. Sitr in applesauce and vanilla.
In a medium bowl, sift together flour, cinnamon, nutmeg, and baking soda. Gradually add flour mixture to applesauce mixture and blend thoroughly. Pour batter evenly into tube pan. Bake for 1 hour and 10 minutes or until a cake tester comes out clean. Cook in pan for 15 minutes. Turn out on rack to cool.
Hot Butter Sauce
Heat in saucepan until golden brown color.
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!
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.
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
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!
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.