These are the five main dishes I served at the tea party. They're all very simple to do and so yummy!
2 c. all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
8 tbsp. (1 stick) unsalted butter, chilled and cut up
1 c. raisins
2 tbsp. granulated sugar
Yolk of 1 lg. egg
3/4 c. buttermilk or plain yogurt
1 large egg white
more sugar for sprinkling
Heat oven to 375 degrees. Put flour, baking powder, baking soda, nutmeg and salt into a large bowl; stir to mix well. Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine granules. Add raisins and sugar; toss to distribute evenly.
Add egg yolk to buttermilk in a measuring cup and whisk with a fork to blend. Pour over the flour mixture and stir with a fork until a soft dough forms.
Turn out dough onto a lightly floured surface and give 10 to 12 kneads. Cut dough in half.
Knead each half half briefly into a ball; turn smooth side up and pat into a 6 inch circle. Cut into 6 wedges, but do not separate wedges.
In a small bowl, beat the egg white with a fork until just broken up. Brush the top of each scone with egg white and sprinkle lightly with sugar.
With a pancake turner, carefully transfer the two cut circles into an ungreased cookie sheet. If necessary, reshape circles so that the 6 wedges in each are touching. (This will keep the raisins from burning.)
Bake 18 to 22 minutes, until medium brown. Cool on a wire rack; after 5 minutes pull the wedges apart and cover loosely with a dish towel.
Note: Egg white and sugar can be added before freezing the unbaked scones.
Apricot Cinnamon Scones
Same as above but add 1/2 teaspoon of Cinnamon and substitute 1 cup dried apricots (chopped) for the raisins.
Smoked Salmon Sandwiches
1 cup soft cream cheese
20 slices bread, your choice
1/2 cup capers
12 ounces thin-sliced smoked salmon
Juice of 1 lemon
Spread the cream cheese on one side of each slice of bread. Dot with capers. Arrange the smoked salmon on 10 of the bread slices and brush with lemon juice. Pepper generously. Top with the other 10 slices, remove the crusts and cut. Makes 40 tea sandwiches or 30 fingers.
Cucumber Tea Sandwich Recipe
1 large cucumber, peeled and sliced very thinly
Salt3/4 cup soft butter
2 teaspoons minced fresh garlic
20 slices bread
1 tablespoon lemon juice
1 tablespoon olive oil
Pepper to taste
Lightly salt the cucumber slices and place them in a colander to drain for 1 to 2 hours. Then combine the butter and garlic and apply to one side of each slice of bread. In a small bowl, stir together the lemon juice, olive oil, and pepper. Add the cucumber slices, coating them well. Arrange the cucumber on 10 of the bread slices, top with the other 10 slices, remove the crusts, and quarter. Serve immediately. Makes 40 tea sandwiches.
Almond Chicken Salad Sandwiches
Spread: Combine 3/4 cup butter, 2 teaspoons lemon juice, a pinch of salt, and 1/2 cup fresh basil leaves or 2 tablespoons dried basil.
Filling: 1 cup finely chopped cooked chicken meat
1/2 cup mayonnaise
1/2 cup slivered almonds
Salt and pepper to taste
20 slices bread, your choice
Combine the filling ingredients. Spread each slice of bread with a thin layer of the butter mixture. Add the filling to half the bread slices and top with the other half, buttered sides in. Remove the crusts and cut the sandwiches as desired. Makes 40 tea sandwiches.
Pastry for 9” one crust pie
1/2 cup cooked, crumbled bacon (I used a package of ham cut into teeny tiny cubes)
1 cup shredded Swiss cheese
1/3 cup finely chopped onion
4 large eggs
2 cups whipping cream
¼ teaspoon each salt and pepper
1/8 teaspoon cayenne (optional)
Heat oven to 425 degrees. Make pastry (or purchase) and ease into dish, pressing firmly against bottom and side. For larger amount, this recipe may be baked in 2 half-sheet pans or in 6 pie pans.
Line pans with pastry, and bake for 10 minutes or until the pastry begins to brown and has become “set.” Sprinkle bacon, cheese and onion in pie crust. In large bowl, beat eggs slightly with fork or wire whisk.
Beat in remaining ingredients. Pour into pie crust. Reduce oven to 325 degrees. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
To serve smaller portions for tea, cut first in fours, and then cut each wedge in thirds.
This recipe is delicious!! It was completely and totally consumed at the party.
I hope you try some or all of them. And you don't wait for a tea party. The chicken almond sandwich would be fabulous for lunch or paired with a good green salad for dinner.
the green bookshelf
3 hours ago