Sharp cheddar cheese and rolled out multi-grain bread make this rollup recipe easy, quick and tasty. The spread is good to make a couple of days ahead of time. This recipe makes a great tea sandwich and a great appetizer for parties.
Spiral Cheese Tasties
- 3/4 cup shredded extra sharp cheddar cheese
- 1/2 cup diced pimento
- 1/2 cup mayo
- 1/4 teaspoon ground black pepper
- 8 slices mulch-grain bread
Combine all ingredients and store in refrigerator for up to 3 days. Trim crusts from bread. Roll bread flat with rolling pin. Spread cheese mixture over bread and roll into cylinder. Trim ends. Slice 1/2″ thick. From Tea Time Magazine
Rosemary-Roasted Potatoes with Dill Creme Fraiche and Smoked Salmon
- 6 – 1 1/2-2″ round red potatoes halved
- 2 tablespoons chopped fresh rosemary
- 2 1/2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 cup creme fraiche
- 2 1/2 tablespoons chopped fresh dill
- 12 small, thin slices smoked salmon
- Garnish: Fresh Dill Sprigs
1. Preheat oven to 425° In a large bowl, combine all ingredients except for creme fraiche and dill. Place potatoes side down on ungreased baking sheet. Roast until golden brown and crisp, about 30-35 minutes. Flip halfway through baking time. Cool for 15 minutes.
2. In a small bowl, combine creme fraiche and dill. Dollop onto flat side of cooled potatoes, then top each with a slice of smoked salmon. Cut off tip of potatoes if not sitting flat.
3. Garnish with fresh dill or sprinkle with dried dill.
A delicious and beautiful fall and holiday treat. Take it to go a fall or holiday appetizer!
- 3 1/2 cups sifted flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoon ground ginger
- 1 1/2 cups sugar
- 1 1/2 cups packed light brown sugar
- 2 cups canned pumpkin
- 1 cup vegetable oil
- 4 large eggs, lightly beaten
- 2/3 cup water
- 1 cup chopped walnuts
- 11 ounces cream cheese
- 1 cup canned whole-berry cranberry sauce
- Garnish whole cranberries from cranberry sauce.
Preheat oven to 350°. Spray 2 10″ loaf pans with nonstick cooking spray.
In a large bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg and ginger. Add the sugar and brown sugar, and stir well to combine. Make a well in the center of the flour mixture and add the pumpkin, vegetable oil, eggs, and water. Stir well, slowly incorporating all of the flour mixture. Add the walnuts, and stir. Distribute batter evenly between loaf pans.
Bake 1 hour or until wooden pick inserted near the center comes out clean. Cool in pans for 10 minutes. Then transfer to a wire rack to cool completely.
To serve with Cranberry Spread cut rounded loaf tops off creating the flat rectangle.
Combine all and spread carefully on moist pumpkin bread.
Roasted Carrot Soup
An extra special soup we found in Tea Time Magazine. We served this yummy soup at our Tea on the Farm September 2013 tea party.
- 1 pound carrots, peeled and chopped
- 1 cup celery, peeled and chopped
- 1 1/2 cups yellow onion, chopped
- 3 cloves fresh garlic, chopped
- 1 teaspoon salt
- cayenne pepper to taste
- 1-2 cups chicken broth
- 1/2 cup heavy whipping cream
- 3 Tablespoons fresh grated Parmesan cheese
- olive oil
Combine carrots, celery, onion, garlic, salt and pepper – toss with a little olive oil. Roast at 425° F, on a cookie sheet covered with parchment paper for approximately 30 minutes or until vegetables are tender.
Blend vegetables with some of the chicken broth until smooth. Add Parmesan cheese, cream and remaining chicken broth until desired consistency. I used more of the chicken broth and less of the cream. This soup can be served hot or cold.
Red Radish Tea Sandwich
We served this tasty tea sandwich at our 101st Birthday Tea Party March 2014. Several requests for this recipe!
- 1 small bunch red radishes, thinly sliced
- 1 (3) oz package of cream cheese, softened
- 1/2 stick of unsalted butter, room temp
- 2 Tablespoons fresh chopped parsley
- 16 slices white bread
- salt and pepper to taste
- fresh parsley of garnish
We cut our bread into rounds and made them a circle sandwich. Mix cream cheese, butter, parsley, salt and pepper together.
Butter each slice of bread, spread a thin layer of the cream cheese spread. Serve open face, with a slice of radish on top and a garnish of parsley. Makes about 32 sandwiches. A Year of Teas at the Elmwood Inn
White Bean with Pesto Soup
- 1/4 cup extra-virgin olive oil
- 2 cups chopped onion
- 2 cups chopped leek
- 1 cup chopped celery
- 2 Tablespoons chopped garlic
- 2 15 1/2 oz cans diced tomatoes
- 4 cans cannellini beans, drained and rinsed
- chicken broth – add as much for desired consistency
- salt and pepper to taste
- 2 oz fresh basil
- 3/4 cup fresh grated Parmesan cheese
- 1/2 cup fresh chopped parsley
- 8 cloves garlic
- 1 tomatoe
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- Olive Oil – added after blended
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.
Blend pesto ingredients in food processor, adding 1/2 cup olive oil after blended. Pesto is drizzled on top of hot soup.
The taste of sweet orange combined with spicy gingerbread.
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking soda
- 1 1/4 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/2 cup water
- 1/3 cup dark molasses
- 1/4 cup butter, melted
- 1 large egg
- 1/2 teaspoon vanilla extract
- Garnish: Orange Zest
- Orange Cream Filling (below)
- 1 3 oz package of cream cheese, softened
- 1/4 cup butter, softened
- 1 teaspoon grated orange zest
- 1 cup confectioners sugar
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.
Green Pea Crostini
- 16 frozen green peas
- 5 green onions finely chopped
- 3 Tablespoons olive oil
- 1/2 teaspoon sea salt
- 3 Tablespoons fresh squeezed lemon juice
- cayenne pepper to taste
- 1 French Baguette, cut into 1/2″ slices, buttered both sides and lightly toasted
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.
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
- 1/2 cup popcorn
- canola or olive oil for popping
- sea salt to taste
- 1 tsp finely crushed green tea
Pop popcorn in oil. While popcorn is still hot spritz with olive oil. Sprinkle crushed green tea and sea salt over popcorn. Enjoy!
Hummus and Veggie Tea Sandwich
- cucumber thinly sliced
- tomato thinly sliced
- alfalfa sprouts
- light or hearty bread
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!