Had some really good (popular) items this year at our Christmas Tea - served 200 ladies!
- Thread starter cheezz
- Start date
REC: Lemon Tartlets -- these just look pretty on a tea tray and are yummy and easy
Lemon Tartlets
Yield: 4 dozen tartlets
1 package refrigerated pie crusts (or homemade)
12 ounces cream cheese, softened
1/2 cup lemon juice
3/4 cup lemon curd
lemon zest for garnish
1. Roll out each pastry on a lightly floured surface until pastry is very thin (1/8"). Using a 2 1/2 inch round or scalloped cookie cutter, cut out circles from each pastry, re-rolling dough scraps as necessary. You should be able to get approximately 20 from each pastry.
2. Press pastry rounds onto the bottoms and up the sides of miniature muffin cups. Prick bottoms with a fork (don't forget this or they won't bake correctly)
3. Bake at 450 degrees for 8-10 minutes (400 for 6-8 minutes in dark pans) or until golden brown. Cool for 5 minutes before removing from pans to wire racks.
4. In a medium bowl, whip the cream cheese and lemon juice, then add the lemon curd and whip until smooth and light.
5. Pipe into tart shells. (Use a Ziploc bag with a corner cut off if you don't have a pastry bag).
6. Garnish with lemon zest.
Note: The shells can be baked and stored in an airtight container for days, and the filling can also be made ahead and refrigerated. Fill no sooner than the night before.
Lemon Tartlets
Yield: 4 dozen tartlets
1 package refrigerated pie crusts (or homemade)
12 ounces cream cheese, softened
1/2 cup lemon juice
3/4 cup lemon curd
lemon zest for garnish
1. Roll out each pastry on a lightly floured surface until pastry is very thin (1/8"). Using a 2 1/2 inch round or scalloped cookie cutter, cut out circles from each pastry, re-rolling dough scraps as necessary. You should be able to get approximately 20 from each pastry.
2. Press pastry rounds onto the bottoms and up the sides of miniature muffin cups. Prick bottoms with a fork (don't forget this or they won't bake correctly)
3. Bake at 450 degrees for 8-10 minutes (400 for 6-8 minutes in dark pans) or until golden brown. Cool for 5 minutes before removing from pans to wire racks.
4. In a medium bowl, whip the cream cheese and lemon juice, then add the lemon curd and whip until smooth and light.
5. Pipe into tart shells. (Use a Ziploc bag with a corner cut off if you don't have a pastry bag).
6. Garnish with lemon zest.
Note: The shells can be baked and stored in an airtight container for days, and the filling can also be made ahead and refrigerated. Fill no sooner than the night before.
REC: Curried Chicken Salad on Mini Croissants - this was the favorite savory
Curried Chicken Salad on Croissant
Yield: 2 - 3 dozen tea-sized sandwiches
3 cups chicken breast, cooked and cubed
1 cup celery, chopped
1/2 cup unpeeled apple, chopped
3 T. dried cranberries
1/4 cup pecans, chopped
1 cup mayonnaise
1 tsp. curry powder
1/2 tsp. salt
1 tsp. cider vinegar
1/2 tsp. pepper
1/8 tsp. cayenne
24 miniature or 12 regular croissants
Combine first five ingredients in a bowl. Mix remaining ingredients in a separate bowl, then add to chicken, mixing well.
Split croissants and fill with about 1/4 cup chicken salad for the minis, or 1/2 cup for the regular size. Cut the regular croissants in half or thirds (depending on size).
Curried Chicken Salad on Croissant
Yield: 2 - 3 dozen tea-sized sandwiches
3 cups chicken breast, cooked and cubed
1 cup celery, chopped
1/2 cup unpeeled apple, chopped
3 T. dried cranberries
1/4 cup pecans, chopped
1 cup mayonnaise
1 tsp. curry powder
1/2 tsp. salt
1 tsp. cider vinegar
1/2 tsp. pepper
1/8 tsp. cayenne
24 miniature or 12 regular croissants
Combine first five ingredients in a bowl. Mix remaining ingredients in a separate bowl, then add to chicken, mixing well.
Split croissants and fill with about 1/4 cup chicken salad for the minis, or 1/2 cup for the regular size. Cut the regular croissants in half or thirds (depending on size).
REC: Chocolate-Mint Whoopie Pies - and this was a favorite, too. Soft little mini cakes
Chocolate-Mint Whoopie Pies
Yield: 3 dozen pies (6 dozen cookies)
Cookies:
1 3/4 c. flour
3/4 c. cocoa
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3/4 c. unsalted butter, at room temperature
3/4 c. dark brown sugar
1 large egg, room temperature
1 tsp. vanilla
1/4 c. buttermilk
1/2 c. strong, lukewarm coffee
Filling:
6 oz. white chocolate morsels
8 oz. cream cheese, room temperature
1/4 c. butter, room temperature
1 tsp. mint extract
4 drops red food coloring
2 1/2 c. powdered sugar
crushed red and white peppermint candies
Cookies:
1. Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.
2. In a large bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugar until light and fluffy. Add the egg, beating well. Beat in the vanilla extract.
4. Combine the buttermilk and coffee. With the mixer on low speed, alternately add the flour mixture and buttermilk/coffee mixture in three additions, beginning and ending with the flour.
5. Using a small (1 T.) cookie scoop, drop the batter onto the prepared baking sheets, spacing about 1 1/2" apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies a bit.
Bake for about 9 - 10 minutes or until the tops of the cookies, when lightly pressed, spring back(careful not to overbake). Remove from oven and transfer to a wire rack to cool completely.
Filling:
1. Melt white chocolate chip morsels in a double boiler on the stove or in a glass bowl in the microwave using 50% power for 1-1 minute and 30 seconds and stir until creamy. Set aside to cool.
2. Using an electric mixer on medium low speed combine cream cheese and butter until well combined. Add in cooled white chocolate followed by peppermint extract until creamy. Slowly add in confectioners sugar about ½ a cup at a time, and blend until creamy.
3. Spread or pipe about 1 T. filling on flat side of half the cookies. Top it with a second cookie and press gently. Roll edges in crushed
peppermints.
Chocolate-Mint Whoopie Pies
Yield: 3 dozen pies (6 dozen cookies)
Cookies:
1 3/4 c. flour
3/4 c. cocoa
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3/4 c. unsalted butter, at room temperature
3/4 c. dark brown sugar
1 large egg, room temperature
1 tsp. vanilla
1/4 c. buttermilk
1/2 c. strong, lukewarm coffee
Filling:
6 oz. white chocolate morsels
8 oz. cream cheese, room temperature
1/4 c. butter, room temperature
1 tsp. mint extract
4 drops red food coloring
2 1/2 c. powdered sugar
crushed red and white peppermint candies
Cookies:
1. Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.
2. In a large bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugar until light and fluffy. Add the egg, beating well. Beat in the vanilla extract.
4. Combine the buttermilk and coffee. With the mixer on low speed, alternately add the flour mixture and buttermilk/coffee mixture in three additions, beginning and ending with the flour.
5. Using a small (1 T.) cookie scoop, drop the batter onto the prepared baking sheets, spacing about 1 1/2" apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies a bit.
Bake for about 9 - 10 minutes or until the tops of the cookies, when lightly pressed, spring back(careful not to overbake). Remove from oven and transfer to a wire rack to cool completely.
Filling:
1. Melt white chocolate chip morsels in a double boiler on the stove or in a glass bowl in the microwave using 50% power for 1-1 minute and 30 seconds and stir until creamy. Set aside to cool.
2. Using an electric mixer on medium low speed combine cream cheese and butter until well combined. Add in cooled white chocolate followed by peppermint extract until creamy. Slowly add in confectioners sugar about ½ a cup at a time, and blend until creamy.
3. Spread or pipe about 1 T. filling on flat side of half the cookies. Top it with a second cookie and press gently. Roll edges in crushed
peppermints.
