Thursday, September 29, 2005

Afternoon Tea Recipes

From the July/August 2005 issue of The Essential Herbal

We received an excerpt from the cookbook:
'Afternoon Tea Recipes from Deer Haven Manor'.
Ruth Ann Swanger
Lavender Rose Tea GardenPurveyors of Fine Teas and Accoutrements http://www.lavenderroseteagarden.com

Herbed Cheese Bread

8 ounces self-rising flour
1 teaspoon dry English mustard powder
2 teaspoons chopped fresh herbs - or more to taste(chives, thyme, basil, sage, parsley)
4 ounces aged Cheddar cheese, grated
1 ounce butter
1 egg, beaten
3/4 cup water

Preheat oven to 375 degrees Fahrenheit.Grease and flour a loaf pan or pans.Combine all ingredients in the order listed, varying the herbs as desired.Turn dough into the prepared pan.Bake 40 to 50 minutes until the bread is golden brown.Allow the bread to cool in the pan for 5 to 10 minutes.Remove the bread from the pan and place on a wire rack to cool completely.

Herbed Cheese Tartlets

Pastry:
2 cups all-purpose flour
2 tablespoons ice water
1/2 cup butter, chilled
1 egg yolk
1 teaspoon lemon juice
Pinch of salt

Filling:
3/4 cup grated sharp Cheddar cheese
1/2 cup milk
1 egg
Salt to taste
Pepper to taste
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh parsley

Sift flour and salt togetherCut in butter until mixture resembles coarse crumbs.Add egg yolk, lemon juice, and water, mixing until just blended.Turn dough onto a floured surface and knead lightly.Wrap dough in waxed paper and refrigerate for 30 minutes.Preheat the oven to 350 degrees Fahrenheit.Grease and flour a tartlet pan.Roll the pastry on a floured surface.Cut with round cookie cutters in a size to fit your tartlet pans.Line each tartlet cup with a circle of dough.Sprinkle each with about 1 tablespoon of cheese.
Whisk together the egg, milk, salt, and pepper.Combine the herbs and sprinkle over each tartlet.Bake 35 to 40 minutes until pastry is golden and filling is set.Serve warm.

Herbed Cherry Pecan Spread

1 cup dried sour cherries
1 cup water
16 ounces cream cheese, softened
1/2 cup chopped toasted pecans
1 tablespoon lime juice
1/2 teaspoon chopped fresh thyme leaves
1/4 teaspoon grated lime zest
Salt to taste
Pepper to taste

Simmer the cherries in the water until the liquid is reduced to about 1 tablespoon. Cool.Combine all ingredients.Refrigerate until serving time.

Herbed Pecans

6 tablespoons olive oil
5 teaspoons dried rosemary
1/2 teaspoon dried basil
1 1/2 teaspoons salt
4 cups pecans

Preheat oven to 325 degrees Fahrenheit.Combine olive, seasonings, and nuts, tossing to mix and coat the nuts.Arrange in a single layer in a jelly roll pan.Bake 10 to 15 minutes, stirring occasionally.These are great with a Sauvignon Blanc.

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