Should we start a thread of tea party sweets and savories for Barb?
- Thread starter pat-nocal
- Start date
Here's a favorite of mine. Rec: Chocolate-Covered Coconut Macaroons
Pat’s notes: Absolutely delicious. Made them half the size by using a 1/8 cup measuring cup (level) and got 24. After reading the reviews I made a half batch of the chocolate-for-dipping and just drizzled it over the tops of the macaroons. Perfect size for a tea party.
Chocolate-Covered Coconut Macaroons
The combination of chocolate and coconut makes for a luscious treat.
3 cups (lightly packed) sweetened shredded coconut
3/4 cup sugar
3/4 cup egg whites (about 6 large)
1 3/4 teaspoons vanilla extract
1/4 teaspoon almond extract
9 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons heavy whipping cream
Mix first 3 ingredients in heavy large saucepan. Cook over medium heat until mixture appears somewhat pasty, stirring constantly, about 12 minutes. Remove from heat. Mix in 1 1/2 teaspoons vanilla extract and 1/4 teaspoon almond extract. Spread out coconut mixture on large baking sheet. Refrigerate until cold, about 45 minutes (P’s note: popped in freezer for 10 minutes).
Preheat oven to 300̊F. Line another baking sheet with parchment. Press 1/4 cup coconut mixture into pyramid shape (about 1-1/2 inches high). Place on prepared sheet. Repeat with remaining coconut mixture. Bake cookies until golden, about 30 minutes. Transfer cookies to rack and cool.
Set cookies on rack over rimmed baking sheet. Stir chocolate and cream in heavy medium saucepan over medium heat until melted and smooth. Remove from heat. Mix in remaining 1/4 teaspoon vanilla extract. Spoon glaze over cookies, covering almost completely and allowing chocolate to drip down sides. Refrigerate until glaze sets, at least 2 hours. (Can be made 1 day ahead. Transfer cookies to airtight container and keep refrigerated.)
Makes about 12.
Source: 9/02 Bon Appetit, Marigold Kitchen, Madison, WI
http://www.epicurious.com/recipes/recipe_views/views/107101
http://www.epicurious.com/recipes/recipe_views/views/107101
Pat’s notes: Absolutely delicious. Made them half the size by using a 1/8 cup measuring cup (level) and got 24. After reading the reviews I made a half batch of the chocolate-for-dipping and just drizzled it over the tops of the macaroons. Perfect size for a tea party.
Chocolate-Covered Coconut Macaroons
The combination of chocolate and coconut makes for a luscious treat.
3 cups (lightly packed) sweetened shredded coconut
3/4 cup sugar
3/4 cup egg whites (about 6 large)
1 3/4 teaspoons vanilla extract
1/4 teaspoon almond extract
9 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons heavy whipping cream
Mix first 3 ingredients in heavy large saucepan. Cook over medium heat until mixture appears somewhat pasty, stirring constantly, about 12 minutes. Remove from heat. Mix in 1 1/2 teaspoons vanilla extract and 1/4 teaspoon almond extract. Spread out coconut mixture on large baking sheet. Refrigerate until cold, about 45 minutes (P’s note: popped in freezer for 10 minutes).
Preheat oven to 300̊F. Line another baking sheet with parchment. Press 1/4 cup coconut mixture into pyramid shape (about 1-1/2 inches high). Place on prepared sheet. Repeat with remaining coconut mixture. Bake cookies until golden, about 30 minutes. Transfer cookies to rack and cool.
Set cookies on rack over rimmed baking sheet. Stir chocolate and cream in heavy medium saucepan over medium heat until melted and smooth. Remove from heat. Mix in remaining 1/4 teaspoon vanilla extract. Spoon glaze over cookies, covering almost completely and allowing chocolate to drip down sides. Refrigerate until glaze sets, at least 2 hours. (Can be made 1 day ahead. Transfer cookies to airtight container and keep refrigerated.)
Makes about 12.
Source: 9/02 Bon Appetit, Marigold Kitchen, Madison, WI
http://www.epicurious.com/recipes/recipe_views/views/107101
http://www.epicurious.com/recipes/recipe_views/views/107101
Rec: Putting on the Ritz Egg Salad Tea Sandwiches. From Linda's site, made these last year for a tea
party using dark rye bread. Yummy.
Putting on the Ritz Egg Salad Tea Sandwiches
8 hard-cooked eggs
1/2 cup mayonnaise
Salt and pepper to taste
1 tablespoon finely chopped fresh dill
6 tablespoons unsalted butter, room temperature
20 slices best-quality white bread
Peel eggs and place into a medium bowl. Slice eggs and then coarsely mash them with the back of a fork. Add mayonnaise, salt, pepper, and dill; stir until well blended. NOTE: This mixture can be refrigerated, covered, up to two days.
Spread butter onto one side of each slice of bread. Spread the buttered side of 10 slices of bread with 2 tablespoons egg mixture. Top with remaining slices of bread, buttered side down.
Carefully cut the crusts from sandwich with a sharp knife. Cut in half diagonally, then cut in half again.
Yields 10 whole sandwiches or 20 halves or 40 fourths.
http://whatscookingamerica.net/Sandwich/SandwichEgg.htm
party using dark rye bread. Yummy.
Putting on the Ritz Egg Salad Tea Sandwiches
8 hard-cooked eggs
1/2 cup mayonnaise
Salt and pepper to taste
1 tablespoon finely chopped fresh dill
6 tablespoons unsalted butter, room temperature
20 slices best-quality white bread
Peel eggs and place into a medium bowl. Slice eggs and then coarsely mash them with the back of a fork. Add mayonnaise, salt, pepper, and dill; stir until well blended. NOTE: This mixture can be refrigerated, covered, up to two days.
Spread butter onto one side of each slice of bread. Spread the buttered side of 10 slices of bread with 2 tablespoons egg mixture. Top with remaining slices of bread, buttered side down.
Carefully cut the crusts from sandwich with a sharp knife. Cut in half diagonally, then cut in half again.
Yields 10 whole sandwiches or 20 halves or 40 fourths.
http://whatscookingamerica.net/Sandwich/SandwichEgg.htm
Made these too for a tea party. Rec: Chicken Salad Tea Sandwiches with Smoked Almonds
This was post by Caryn at the other site...her notes are in parentheses. Thank you Caryn, these are yummy.
Chicken Salad Tea Sandwiches with Smoked Almonds
3 cups chicken broth
2 whole boneless chicken breasts with skin (about 1-1/2 pounds), halved
1 cup Hellman's mayonnaise, divided
1/3 cup minced shallot
1 tsp minced fresh tarragon leaves (I use 1 Tbsp fresh. Do not substitute dried here--does not work well. C)
24 very thin slices white bread (Pepperidge Farm is the brand I prefer.)
1/3 cup finely chopped smoked almonds (about 2 oz)--I use Blue Diamond Smokehouse brand; it comes in a small can.
In a deep 12-inch skillet, bring broth to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, about 7-8 minutes. Remove skillet from heat and cool chicken in cooking liquid for 20 minutes. Discard skin and shred chicken fine.
In a bowl stir together shredded chicken, 1/2 cup of the mayonnaise, shallot, tarragon, salt & pepper to taste. (I use my Cuisinart food processor with steel blade.)
Make 12 sandwiches with salad and bread, pressing together gently. (I butter my bread first so that the bread does not soak.) With a 2" round cutter, cut 2 rounds from each sandwich. Put almonds on a small plate and
spread edges of rounds with remaining 1/2 cup mayonnaise to coat well. (Instead of the mayo, I prefer using butter.) Roll edges of sandwiches in almonds. Makes 24 tea sandwiches.
Source: Caryn/IN: This is actually a recipe for tea sandwiches, but I often change that part and make this into a filling for regular sandwiches.
I oftentimes simply put the chopped smoked almonds into the filling itself and forget about rolling the edges in the nuts. Much less time consuming, but not nearly as pretty. Note: If you include the salty chopped nuts in the filling, hold back on the salt until after you taste because you won't need as much! I always receive rave reviews when I serve these. Recipe came from a cooking class at The Cooks & Company Store in Columbus, IN.
Pat’s notes: This is an Epi recipe from May 1994 and is delicious. I tried it both ways with the almonds....rolling on outside and a variation of adding the almonds to the chicken salad. Both great tea sandwiches. Used dry tarragon which worked fine. Read all the reviews.
http://www.epicurious.com/recipes/recipe_views/views/11854
This was post by Caryn at the other site...her notes are in parentheses. Thank you Caryn, these are yummy.
Chicken Salad Tea Sandwiches with Smoked Almonds
3 cups chicken broth
2 whole boneless chicken breasts with skin (about 1-1/2 pounds), halved
1 cup Hellman's mayonnaise, divided
1/3 cup minced shallot
1 tsp minced fresh tarragon leaves (I use 1 Tbsp fresh. Do not substitute dried here--does not work well. C)
24 very thin slices white bread (Pepperidge Farm is the brand I prefer.)
1/3 cup finely chopped smoked almonds (about 2 oz)--I use Blue Diamond Smokehouse brand; it comes in a small can.
In a deep 12-inch skillet, bring broth to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, about 7-8 minutes. Remove skillet from heat and cool chicken in cooking liquid for 20 minutes. Discard skin and shred chicken fine.
In a bowl stir together shredded chicken, 1/2 cup of the mayonnaise, shallot, tarragon, salt & pepper to taste. (I use my Cuisinart food processor with steel blade.)
Make 12 sandwiches with salad and bread, pressing together gently. (I butter my bread first so that the bread does not soak.) With a 2" round cutter, cut 2 rounds from each sandwich. Put almonds on a small plate and
spread edges of rounds with remaining 1/2 cup mayonnaise to coat well. (Instead of the mayo, I prefer using butter.) Roll edges of sandwiches in almonds. Makes 24 tea sandwiches.
Source: Caryn/IN: This is actually a recipe for tea sandwiches, but I often change that part and make this into a filling for regular sandwiches.
I oftentimes simply put the chopped smoked almonds into the filling itself and forget about rolling the edges in the nuts. Much less time consuming, but not nearly as pretty. Note: If you include the salty chopped nuts in the filling, hold back on the salt until after you taste because you won't need as much! I always receive rave reviews when I serve these. Recipe came from a cooking class at The Cooks & Company Store in Columbus, IN.
Pat’s notes: This is an Epi recipe from May 1994 and is delicious. I tried it both ways with the almonds....rolling on outside and a variation of adding the almonds to the chicken salad. Both great tea sandwiches. Used dry tarragon which worked fine. Read all the reviews.
http://www.epicurious.com/recipes/recipe_views/views/11854
Rec: Double Lemon Bars
Double Lemon Bars
1-1/2 cups all purpose flour
1/2 cup powdered sugar
3/4 cup (1 1/2 sticks) butter, cut into pieces, room temperature
4 eggs
1-1/2 cups sugar (used 1-1/3 cups)
1/2 cup fresh lemon juice
1 tablespoon plus 1 teaspoon all purpose flour
1 tablespoon grated lemon peel
Powdered sugar
Preheat oven to 350º F. Combine 1 1/2 cups flour and 1/2 cup powdered sugar in large bowl. Add butter and cut in until mixture resembles coarse meal. Press mixture into bottom of 9x13x2-inch baking dish (I grease the baking dish very lightly with the butter wrapper). Bake until golden brown, about 20 minutes. Remove from oven. Maintain oven temperature.
Beat eggs, 1-1/2 cups sugar, lemon juice, 1 tablespoon plus 1 teaspoon flour and lemon peel in medium bowl to blend. Pour into crust. Bake until mixture is set, about 20 minutes. Cool. Cut into 24 bars. Sift powdered sugar over top before serving. Makes 24.
Source:7/91 Bon Appétit
http://www.epicurious.com/recipes/recipe_views/views/2209
Pat’s notes: After reading the reviews where some said the bars were too sweet, I cut the sugar back to 1-1/3 cups. I thought they turned out nice with the perfect sweet/tart balance for the type of lemons I used (lisbon lemons). If making them ahead I recommend chilling in the refrigerator then serving cold or at room temperature. For the tea party I cut them in smaller pieces and also trimmed around the perimeter of the baking dish first so all the bars would have four cut sides. The remaining edges were nice for snacking on.
) Also, I recommend thoroughly cooling the bars before sprinkling with powdered sugar or else the powdered sugar tends to melt into the bar.
Double Lemon Bars
1-1/2 cups all purpose flour
1/2 cup powdered sugar
3/4 cup (1 1/2 sticks) butter, cut into pieces, room temperature
4 eggs
1-1/2 cups sugar (used 1-1/3 cups)
1/2 cup fresh lemon juice
1 tablespoon plus 1 teaspoon all purpose flour
1 tablespoon grated lemon peel
Powdered sugar
Preheat oven to 350º F. Combine 1 1/2 cups flour and 1/2 cup powdered sugar in large bowl. Add butter and cut in until mixture resembles coarse meal. Press mixture into bottom of 9x13x2-inch baking dish (I grease the baking dish very lightly with the butter wrapper). Bake until golden brown, about 20 minutes. Remove from oven. Maintain oven temperature.
Beat eggs, 1-1/2 cups sugar, lemon juice, 1 tablespoon plus 1 teaspoon flour and lemon peel in medium bowl to blend. Pour into crust. Bake until mixture is set, about 20 minutes. Cool. Cut into 24 bars. Sift powdered sugar over top before serving. Makes 24.
Source:7/91 Bon Appétit
http://www.epicurious.com/recipes/recipe_views/views/2209
Pat’s notes: After reading the reviews where some said the bars were too sweet, I cut the sugar back to 1-1/3 cups. I thought they turned out nice with the perfect sweet/tart balance for the type of lemons I used (lisbon lemons). If making them ahead I recommend chilling in the refrigerator then serving cold or at room temperature. For the tea party I cut them in smaller pieces and also trimmed around the perimeter of the baking dish first so all the bars would have four cut sides. The remaining edges were nice for snacking on.
) Also, I recommend thoroughly cooling the bars before sprinkling with powdered sugar or else the powdered sugar tends to melt into the bar.Another great one. Rec: Smoked-Turkey Tea Sandwiches with Arugula Mayonnaise
Smoked-Turkey Tea Sandwiches with Arugula Mayonnaise
Try the arugula mayonnaise on burgers, and chicken and tuna sandwiches, too.
Servings: Serves 6.
1/2 cup mayonnaise
1/3 cup (packed) coarsely chopped arugula leaves plus 30 whole arugula leaves (about 4 large bunches total)
1 tablespoon minced shallot
1 tablespoon chopped fresh parsley
1/2 teaspoon grated lemon peel
12 thin slices firm white sandwich bread, crusts trimmed
10 ounces thinly sliced smoked turkey
Mix mayonnaise, chopped arugula, shallot, parsley and lemon peel in small bowl. Season with salt and pepper. Place bread slices on work surface. Spread mayonnaise mixture on each slice, dividing equally. Top 6 bread slices with turkey, dividing equally. Place 5 arugula leaves atop turkey on each. Top with remaining 6 bread slices, mayonnaise side down, pressing to adhere. Cut each sandwich diagonally into quarters.
Source: 6/99 Bon Appetit http://www.epicurious.com/recipes/food/views/101681
Smoked-Turkey Tea Sandwiches with Arugula Mayonnaise
Try the arugula mayonnaise on burgers, and chicken and tuna sandwiches, too.
Servings: Serves 6.
1/2 cup mayonnaise
1/3 cup (packed) coarsely chopped arugula leaves plus 30 whole arugula leaves (about 4 large bunches total)
1 tablespoon minced shallot
1 tablespoon chopped fresh parsley
1/2 teaspoon grated lemon peel
12 thin slices firm white sandwich bread, crusts trimmed
10 ounces thinly sliced smoked turkey
Mix mayonnaise, chopped arugula, shallot, parsley and lemon peel in small bowl. Season with salt and pepper. Place bread slices on work surface. Spread mayonnaise mixture on each slice, dividing equally. Top 6 bread slices with turkey, dividing equally. Place 5 arugula leaves atop turkey on each. Top with remaining 6 bread slices, mayonnaise side down, pressing to adhere. Cut each sandwich diagonally into quarters.
Source: 6/99 Bon Appetit http://www.epicurious.com/recipes/food/views/101681
REC: Blueberry Muffins
BLUEBERRY MUFFINS (Jordan Marsh)
(Note: I added 1 tsp lemon zest to the batter).
INGREDIENTS:
1/2 cup butter (room temperature)
1 cup sugar
2 eggs (room temperature)
2 cups flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 cup milk (I used 1/2 cup plus 1 Tbsp)
1 teaspoon vanilla extract
2 1/2 cups blueberries (I used 2 cups frozen blueberries, unthawed, tossed with 1 Tbsp flour)
sugar, for sprinkling tops of muffins (I omitted this)
DIRECTIONS:
Grease 12 cup muffin pan. (I buttered the top of the pan also, and used muffin liners).
Preheat oven to 375.
In large bowl with mixer at medium speed, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Combine flour, baking powder and salt.
Add alternately to creamed mixture with milk and vanilla.
Crush 1/2 cup berries and add to batter. (I omitted this)
Fold remaining berries into batter and spoon into muffin pan.
Sprinkle with sugar. (I omitted this).
Bake 30 minutes or until toothpick inserted in center comes out clean.
Cool in pan 5 minutes and turn onto wire rack.
12 servings
http://www.recipezaar.com/26756
BLUEBERRY MUFFINS (Jordan Marsh)
(Note: I added 1 tsp lemon zest to the batter).
INGREDIENTS:
1/2 cup butter (room temperature)
1 cup sugar
2 eggs (room temperature)
2 cups flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 cup milk (I used 1/2 cup plus 1 Tbsp)
1 teaspoon vanilla extract
2 1/2 cups blueberries (I used 2 cups frozen blueberries, unthawed, tossed with 1 Tbsp flour)
sugar, for sprinkling tops of muffins (I omitted this)
DIRECTIONS:
Grease 12 cup muffin pan. (I buttered the top of the pan also, and used muffin liners).
Preheat oven to 375.
In large bowl with mixer at medium speed, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Combine flour, baking powder and salt.
Add alternately to creamed mixture with milk and vanilla.
Crush 1/2 cup berries and add to batter. (I omitted this)
Fold remaining berries into batter and spoon into muffin pan.
Sprinkle with sugar. (I omitted this).
Bake 30 minutes or until toothpick inserted in center comes out clean.
Cool in pan 5 minutes and turn onto wire rack.
12 servings
http://www.recipezaar.com/26756
sandi-in-hawaii
Well-known member
I've had these Vegetable Tea Sandwiches in my files forever, but don't know who to serve them to smileys/smile.gif
I dunno, we're so used to such hearty party fare, that these would be out of place. But they do sound lovely smileys/smile.gif
Gretchen's Vegetable Sandwiches
2 cucumbers, peeled and seeded
1 carrot
2 ribs celery
1/2 small green pepper
1/2 small red pepper
1/2 small onion
1 envelope unflavored gelatin
1 cup mayonaise
Grate the vegetables in a food processor using the fine shredding disk. If you don’t have a food processor, grate on the fine side of a box grater.
Put the grated veggies in a sieve to drain, reserving the liquid. Let drain for several hours.
Pour the drained liquid into a measuring cup. Add salt and pepper, then add gelatin, and enough boiling water to make a total of 1 cup.
Stir until gelatin is thoroughly dissolved. Add mayonnaise and stir to mix thoroughly. Fold into shredded veggies. Salt to taste. Store covered, overnight, to allow the mixture to set.
Cut off the crusts of soft, fluffy sandwich bread (use one piece whole wheat, one piece white for visual contrast). Spread veggie mixture over the bread, and cut into triangles.
If making these in advance, place a moistened paper towel on top of the sandwiches, then saran wrap and store in a covered container until ready to serve.
I dunno, we're so used to such hearty party fare, that these would be out of place. But they do sound lovely smileys/smile.gif
Gretchen's Vegetable Sandwiches
2 cucumbers, peeled and seeded
1 carrot
2 ribs celery
1/2 small green pepper
1/2 small red pepper
1/2 small onion
1 envelope unflavored gelatin
1 cup mayonaise
Grate the vegetables in a food processor using the fine shredding disk. If you don’t have a food processor, grate on the fine side of a box grater.
Put the grated veggies in a sieve to drain, reserving the liquid. Let drain for several hours.
Pour the drained liquid into a measuring cup. Add salt and pepper, then add gelatin, and enough boiling water to make a total of 1 cup.
Stir until gelatin is thoroughly dissolved. Add mayonnaise and stir to mix thoroughly. Fold into shredded veggies. Salt to taste. Store covered, overnight, to allow the mixture to set.
Cut off the crusts of soft, fluffy sandwich bread (use one piece whole wheat, one piece white for visual contrast). Spread veggie mixture over the bread, and cut into triangles.
If making these in advance, place a moistened paper towel on top of the sandwiches, then saran wrap and store in a covered container until ready to serve.
Jam-Filled Muffins
JAM-FILLED MUFFINS
Ingredients:
* 2 cups all-purpose flour
* 3/4 cup sugar
* 1 tablespoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt (I used 1/4 tsp)
* 6 tablespoons unsalted butter, melted
* 2 large eggs
* 1 teaspoon vanilla extract
* 1/4 teaspoon almond extract
* 1 1/4 cups sour cream (I used nonfat plain yogurt)
* 1/3 to 1/2 cup jelly or seedless jam, such as red currant jelly, raspberry, blackberry, or strawberry jam) (I used strawberry)
Instructions:
Preheat the oven to 375º F. Grease 12 standard muffin cups with butter or butter flavored nonstick spray (I used paper liners and greased the top of the pan).
In a bowl, stir together all the dry ingredients (flour through salt).
In a medium bowl, whisk together the melted butter, eggs, extracts, and sour cream.
Add the wet mixture to the dry mixture, and stir just until evenly moistened. The batter will be slightly lumpy. Do not overmix.
Spoon the batter into each muffin cup, about 1/3 full. Drop a heaping teaspoon of jelly or jam into the center, then cover with batter, level with the rim of the cup.
Bake until golden, dry, and springy to the touch, 20-25 minutes. (I baked about 23 minutes). Transfer to a wire rack and let cool for 5 minutes, then unmold.
Serve warm or at room temperature.
Makes 12 muffins
From "Williams-Sonoma Muffins"
JAM-FILLED MUFFINS
Ingredients:
* 2 cups all-purpose flour
* 3/4 cup sugar
* 1 tablespoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt (I used 1/4 tsp)
* 6 tablespoons unsalted butter, melted
* 2 large eggs
* 1 teaspoon vanilla extract
* 1/4 teaspoon almond extract
* 1 1/4 cups sour cream (I used nonfat plain yogurt)
* 1/3 to 1/2 cup jelly or seedless jam, such as red currant jelly, raspberry, blackberry, or strawberry jam) (I used strawberry)
Instructions:
Preheat the oven to 375º F. Grease 12 standard muffin cups with butter or butter flavored nonstick spray (I used paper liners and greased the top of the pan).
In a bowl, stir together all the dry ingredients (flour through salt).
In a medium bowl, whisk together the melted butter, eggs, extracts, and sour cream.
Add the wet mixture to the dry mixture, and stir just until evenly moistened. The batter will be slightly lumpy. Do not overmix.
Spoon the batter into each muffin cup, about 1/3 full. Drop a heaping teaspoon of jelly or jam into the center, then cover with batter, level with the rim of the cup.
Bake until golden, dry, and springy to the touch, 20-25 minutes. (I baked about 23 minutes). Transfer to a wire rack and let cool for 5 minutes, then unmold.
Serve warm or at room temperature.
Makes 12 muffins
From "Williams-Sonoma Muffins"
dawn_mo
Well-known member
REC: Orange Muffins with Smoked Turkey
My girlfriend made these for a cookie exchange one year, and I just loved them.
She didn't put raisins in them (cranberries might be good in this) and she couldn't find quince jelly, so as I recall she used either honey mustard or Dijon mustard. They were delicious and easy to make.
I made them another time with store-bought mini orange muffins and those were good too.
* Exported from MasterCook *
Orange Muffins with Smoked Turkey
Recipe By :Martha Stewart Hors d'oeuvres.
Serving Size : 30 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
1 cup sugar
1/2 cup unsalted butter
2 eggs
1 tsp baking soda
1 cup buttermilk
2 cup flour -- sifted, all-purpose
1/2 tsp salt
1 cup raisins
1 zest & juice of one orange
1/2 cup sugar
1/2 lb smoked turkey breast thinly sliced
3/4 cup quince jelly
Preheat oven to 400 degrees. Butter mini-muffin tins. Cream 1 cup
sugar and butter until smooth. Add eggs and beat until fluffy. Add
baking soda to buttermilk. Sift flour and salt together and add to
sugar-butter mixture alternately with buttermilk. Stir until well
mixed. In food processor, grind raisins and orange zest. Add to
batter and mix. Spoon batter into buttered muffin tins and bake until
golden brown and firm to touch, about 12 minutes. Remove tins to rack
and set close together. Brush tops of muffins with orange juice and
sprinkle with remaining 1/2 c sugar while still warm. After five
minutes, turn out from pans. Cool completely before cutting each
muffin in half. Cut turkey into small pieces and put a small amount
on each muffin bottom. Top turkey with 1/2 tsp quince jelly, cover
with muffin top, and serve.
- - - - - - - - - - - - - - - - - - -
My girlfriend made these for a cookie exchange one year, and I just loved them.
She didn't put raisins in them (cranberries might be good in this) and she couldn't find quince jelly, so as I recall she used either honey mustard or Dijon mustard. They were delicious and easy to make.
I made them another time with store-bought mini orange muffins and those were good too.
* Exported from MasterCook *
Orange Muffins with Smoked Turkey
Recipe By :Martha Stewart Hors d'oeuvres.
Serving Size : 30 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
1 cup sugar
1/2 cup unsalted butter
2 eggs
1 tsp baking soda
1 cup buttermilk
2 cup flour -- sifted, all-purpose
1/2 tsp salt
1 cup raisins
1 zest & juice of one orange
1/2 cup sugar
1/2 lb smoked turkey breast thinly sliced
3/4 cup quince jelly
Preheat oven to 400 degrees. Butter mini-muffin tins. Cream 1 cup
sugar and butter until smooth. Add eggs and beat until fluffy. Add
baking soda to buttermilk. Sift flour and salt together and add to
sugar-butter mixture alternately with buttermilk. Stir until well
mixed. In food processor, grind raisins and orange zest. Add to
batter and mix. Spoon batter into buttered muffin tins and bake until
golden brown and firm to touch, about 12 minutes. Remove tins to rack
and set close together. Brush tops of muffins with orange juice and
sprinkle with remaining 1/2 c sugar while still warm. After five
minutes, turn out from pans. Cool completely before cutting each
muffin in half. Cut turkey into small pieces and put a small amount
on each muffin bottom. Top turkey with 1/2 tsp quince jelly, cover
with muffin top, and serve.
- - - - - - - - - - - - - - - - - - -
dawn_mo
Well-known member
REC: Ribbon Loaf and Sandwiches
My godmother used to make this for her afternoon get togethers (not sure if they were teas or not).
The recipe as is sounds like what she did, but she used whole loaves of unsliced white bread. She would remove the crust from the entire loaf, and then slice it horizontally lengthwise into 3 or 4 slices. Then butter them on both sides and start building from the bottom. She would put the first slice on a decorative plate, and spread it with ham salad. Cover it with another buttered slice of bread, and spread it with egg salad, top it with another slice of buttered bread, and as I recall, she did a layer of chicken salad, and then topped it with the last slice of bread. She would frost it with cream cheese, and then chill it. When ready to serve, she would slice it and serve it on small plates garnished with cucumber and parsley.
The little sandwiched in the recipe below might work better for a tea, but the above recipe was delicious and looked so pretty.
* Exported from MasterCook *
RIBBON SANDWICHES
Recipe By :Gails
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Sandwiches
Amount Measure Ingredient -- Preparation Method
Ham Filling Ingredients:
1/2 cup finely chopped cooked ham
2 tablespoons mayonnaise
2 tablespoons sweet pickle relish
1/2 teaspoon prepared mustard
Egg Filling Ingredients:
2 hard-cooked eggs -- chopped
2 tablespoons mayonnaise
2 tablespoons finely chopped celery
Cream Cheese Filling Ingredients:
1 package cream cheese -- (3-ounce) softened
1 teaspoon chopped fresh parsley -- if desired*
1 teaspoon chopped fresh chives -- if desired**
Sandwiches Ingredients:
8 slices whole wheat bread
8 slices white bread
LAND O LAKES® Butter -- softened
Thinly sliced cucumber
Parsley sprigs
Chives
Celery leaves
Instructions:Stir together all ham filling ingredients in small bowl; set aside. Stir together all egg filling ingredients in small bowl; set aside. Stir together all cream cheese filling
ingredients in small bowl; set aside. Cut crusts from bread slices. Butter 1 side of each bread slice. Spread about 2 tablespoons ham filling on each of 4 slices whole wheat bread; top each with 1 slice white bread. Spread about 2 tablespoons egg filling on each of 4 slices whole wheat bread; top each with 1 slice white bread. Spread top of each sandwich with about 1 tablespoon cream cheese filling. Wrap with plastic food wrap; refrigerate at least 1 hour. Slice each sandwich into thirds. Garnish with cucumber slices, parsley sprigs, chives or celery leaves.
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My godmother used to make this for her afternoon get togethers (not sure if they were teas or not).
The recipe as is sounds like what she did, but she used whole loaves of unsliced white bread. She would remove the crust from the entire loaf, and then slice it horizontally lengthwise into 3 or 4 slices. Then butter them on both sides and start building from the bottom. She would put the first slice on a decorative plate, and spread it with ham salad. Cover it with another buttered slice of bread, and spread it with egg salad, top it with another slice of buttered bread, and as I recall, she did a layer of chicken salad, and then topped it with the last slice of bread. She would frost it with cream cheese, and then chill it. When ready to serve, she would slice it and serve it on small plates garnished with cucumber and parsley.
The little sandwiched in the recipe below might work better for a tea, but the above recipe was delicious and looked so pretty.
* Exported from MasterCook *
RIBBON SANDWICHES
Recipe By :Gails
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Sandwiches
Amount Measure Ingredient -- Preparation Method
Ham Filling Ingredients:
1/2 cup finely chopped cooked ham
2 tablespoons mayonnaise
2 tablespoons sweet pickle relish
1/2 teaspoon prepared mustard
Egg Filling Ingredients:
2 hard-cooked eggs -- chopped
2 tablespoons mayonnaise
2 tablespoons finely chopped celery
Cream Cheese Filling Ingredients:
1 package cream cheese -- (3-ounce) softened
1 teaspoon chopped fresh parsley -- if desired*
1 teaspoon chopped fresh chives -- if desired**
Sandwiches Ingredients:
8 slices whole wheat bread
8 slices white bread
LAND O LAKES® Butter -- softened
Thinly sliced cucumber
Parsley sprigs
Chives
Celery leaves
Instructions:Stir together all ham filling ingredients in small bowl; set aside. Stir together all egg filling ingredients in small bowl; set aside. Stir together all cream cheese filling
ingredients in small bowl; set aside. Cut crusts from bread slices. Butter 1 side of each bread slice. Spread about 2 tablespoons ham filling on each of 4 slices whole wheat bread; top each with 1 slice white bread. Spread about 2 tablespoons egg filling on each of 4 slices whole wheat bread; top each with 1 slice white bread. Spread top of each sandwich with about 1 tablespoon cream cheese filling. Wrap with plastic food wrap; refrigerate at least 1 hour. Slice each sandwich into thirds. Garnish with cucumber slices, parsley sprigs, chives or celery leaves.
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cynupstateny
Well-known member
These are wonderful- I've made them for baby and wedding showers.
barb, Have a look at this lovely "Teapot Cake," from Southern Living, a show stopper.
http://www.southernliving.com/southern/foods/seasonal_foods/article/0,28012,600044,00.html
http://www.southernliving.com/southern/foods/seasonal_foods/article/0,28012,600044,00.html
See, I need to see validation like this, because just the thought of gelatin & sandwiches
gives me the heebie jeebies.
Must be from looking at black & white photos of aspic in my mother's cookbooks as a kid. This six-year old had no fear reading fairy tales about the witch and her Gingerbread House (Moe! Larry! Cheese!) when there was the actual possibility that someone could force you to eat wobbly tomato jello with things in it!
gives me the heebie jeebies.
Must be from looking at black & white photos of aspic in my mother's cookbooks as a kid. This six-year old had no fear reading fairy tales about the witch and her Gingerbread House (Moe! Larry! Cheese!) when there was the actual possibility that someone could force you to eat wobbly tomato jello with things in it!