We love to hear from our guests who join us at our tea tables! At our Monthly Themed Tea Parties we receive requests for many of the unusual recipes we use. Tea party recipes are great for unique and fun gatherings of all kinds. If you can’t find a recipe that you have enjoyed at one of our tea parties please send us an email request. [email protected]
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.
Heaven is the only way to describe this scone condiment. Delicious topped over any dessert.
In medium bowl, combine all ingredients. Using an electric mixer on medium beat until soft peaks form. Store in refrigerator. to serve, swirl 1 tablespoon caramel topping into cream.
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!
A Sweet Cake for Spring
Preheat oven to 350°. Spray 13 x 9 pan with baking spray with flour.
Beat butter and sugar till fluffy. Add eggs one at a time – beating well. Add vanilla.
Combine flour, baking powder and salt. Add approximately 1/3 flour mixture to butter and sugar, 1/3 milk – repeat till all is added. Beat in sour cream.
Beat at 35-40 minutes or until wood stick inserted in center comes out clean. Cool on rack for 10 minutes. Remove from pan and cool completely on wire rack.
Frost with your favorite icing – such as cream cheese icing!
Apricot Bavarian Cream
At our tea party where we enjoyed “dessert first” this is the “first dessert” we enjoyed with a hot cup of Apricot Tea . Delicious!!
Dissolve gelatin in 1 cup of hot water. Add sugar and apricot juice. Chill until cold and syrupy. Add apricots and almond extract.
Whip cream until soft peaks form. Fold it into gelatin mixture. Spoon into a large glass dish or individual glasses. Chill until firm. Serves 8.
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.
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!
Traditional Cucumber Tea Sandwich
This favorite is one that is yummy anytime. Enjoy with a cup of one of our premium black teas.
Using a food processor, chop up basil. Add remaining ingredients except cucumber. Chill over night.
Slice cucumber very thin, sprinkle with sea salt, place flat between paper towels. Squeeze and pull moisture from cucumbers.
Butter white bread, spread with cream cheese mixture, layer with cucumbers. Top with another slice of bread that is buttered and has a light layer of the cream cheese mixture. Cut off crusts. Cut sandwich into desired shape. Enjoy with a cup of tea!