The Magician’s Nephew Tea Party/Book Club: Cucumber-Four Peppercorn Goat Cheese Canapés

So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). The first week we had Cederberg Tea Company Rooibos + Ginger Tea, Cranberry-Spice Scones with Maple Cream, Ham and Cheese Sandwiches, Cucumber-Four Peppercorn Goat Cheese Canapés, Fotina & Pork Puffed Pastry, and Mini Apple Pies.

I couldn’t share the recipes in October as I was in the middle of Horrorfst IX, so I will be starting now-and as I started with scones, I’m moving on to sandwiches.

Party time!

So this recipe comes from Tea Time Magazine Annual British Issue, an were originally called Cucumber-Blue Cheese Canapés, but I don’t like blue cheese. I think it is extremely gross.

So when I was browsing for a goat cheese substitute I spotted Laura Chenel’s Chèvre Four Peppercorn Fresh Goat Cheese Chabis and boy let me tell you, that cheese is absolutely delicious. So if you want the original recipe, you’ll have to buy the July/August 2020 issue as the recipe isn’t online.

Ingredients:

  • 4 Slices of firm White Sandwich Bread
  • 3 Tablespoons of Mayonnaise
  • 1 Teaspoon of Laura Chenel’s Chèvre Four Peppercorn Fresh Goat Cheese ( I used way more as I love cheese)
  • 1/2 Teaspoon of Chopped Parsley
  • 1/2 English Cucumber
  • Garnish: Parsley Leaves

Directions:

  1. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from bread slices. Cut bread into 8 2.5×1.5 inch rectangles.
  2. In a small bowl, stir together mayonnaise, cheese, and parsley until combined.
  3. Spread a layer of the mixture onto the bread rectangles. Add more cheese to your desired taste.
  4. Using a sharp knife, cut a cucumber in half lengthwise. Using a mandoline, cut 32 very thin lengthwise slices from cucumber halves. I actually did half and half as I love the cucumber cut into circles.
  5. Arrange 4 cucumber slices width-wise in a shingled, parallel fashion on the mayonnaise side of the each bread rectangle, trimming cucumber slices to fit the bread rectangle.
  6. Garnish each canapé with a parsley leaf, if desired.
  7. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for up to an hour before serving.

These were soooo good. I loved the mix of the four peppercorn cheese with the cucumbers. In fact I used the leftovers to make sandwiches the next few days and it was fantastic. This is a wonderful addition to any tea party.

It was delicious, just as I planned.

For more from The Magician’s Nephew Tea Party/Book Club, go to Cranberry-Spice Scones with Maple Cream

For more recipes, go to Brown Sugar and Cream Cheese Scones

For more cucumber sandwiches, go to Cucumber Sandwiches

For more sandwich recipes, go to Basic Chicken Salad

For more tea posts, go to Mug o’ Tea Treats Christmas Gift

The Magician’s Nephew Tea Party/Book Club: Cranberry-Spice Scones with Maple Cream

So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). The first week we had Cederberg Tea Company Rooibos + Ginger Tea, Cranberry-Spice Scones with Maple Cream, Ham and Cheese Sandwiches, Cucumber Sandwiches, Fotina & Pork Puffed Pastry, and Mini Apple Pies.

I couldn’t share the recipes in October as I was in the middle of Horrorfst IX, so I will be starting now-and of course beginning with scones.

So last time I made scones I was trying to decide between Brown Sugar and Cream Cheese Scones and this one-Cranberry-Spice Scones with Maple Cream. When it came to picking out a scone, I immediately went to this one as it was part of a Fall Teatime and because I really, really want to try it.

This comes from Teatime’s Teatime Celebrations Autumnal Harvest Tea

Cranberry-Spice Scones

Ingredients:

  • 2 Cups of Flour (They said whole wheat but I just used regular)
  • 1/4 Cup of Granulated Sugar
  • 2 Teaspoons of Baking Powder
  • 1/2 Teaspoon of Salt
  • 1/2 Teaspoon of Ground Allspice
  • 1/8 Teaspoon of Ground Black Pepper
  • 1/4 Cup of Cold Unsalted Butter, Cubed
  • 1/3 Cup of Dried Cranberries
  • 3/4 Cup of Heavy Whipping Cream
  • 1/2 Teaspoon of Vanilla Extract
  • Sugar for Garnish

Directions:

  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, combine flour, sugar, baking powder, salt, allspice, and pepper, whisking well.
  4. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs.
  5. Add cranberries, stirring to combine.
  6. In a small bowl, combine cream and vanilla extract, stirring well. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  7. Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2¼-inch round cutter, cut 10 scones from dough. Place scones 2 inches apart on prepared baking sheet.
  8. Garnish tops of scones with additional sugar, if desired.
  9. Bake until edges are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.

Maple Cream

Ingredients:

  • 1 Cup of Cold Heavy Whipping Cream
  • 2 Tablespoons of Confectioner’s Sugar/Powdered Sugar
  • 1/4 Teaspoon of Vanilla Extract
  • 2 1/2 Tablespoons of Maple Syrup, Divided

Directions:

  1. In a mixing bowl, combine cream, confectioners’ sugar, and vanilla extract. Beat at high speed with a mixer until soft peaks form. Add 2 tablespoons maple syrup, beating until stiff peaks form.
  2. Use immediately, or cover and refrigerate until needed, up to 2 hours.
  3. Before serving, drizzle cream with remaining ½ tablespoon maple syrup.

 

OMGOODNESS these were so good! They were just beyond delicious. I loved them and I loved the cream that went with it. All of us at the tea party did and couldn’t stop eating them.

No, stop! Alright.

If you like good scones, you should definitely make these.

For more recipes, go to Brown Sugar and Cream Cheese Scones

For more scones, go to Scottish Oat Scones

For more tea posts, go to Countdown to Christmas: Tea Advent Calendar Swap 2019

Brown Sugar and Cream Cheese Scones

So last weekend I had a tea party with my friend and sister.

I wanted to share this amazing Golden Tip Lapsang Souchong tea from Crafted Leaf Teas. I got us chocolate biscuits, made Cucumber and Chicken Salad sandwiches, and for dessert the Triple Berry Salad

And then it came time for the scones. The previous recipes were ones I had made before, but for the scones I wanted to try something new. My friend had bought me a subscription to a tea magazine for my birthday, the first magazine being on Teatime Celebrations, and I thought I would try one of its recipes. You know me and holidays!

So I was flipping through the magazine and I had a hard time choosing between Brown Sugar and Cream Cheese Scones from Mardi Gras teatime and Cranberry Spice Scones with Maple Cream from Autumnal Harvest Tea. I eventually decided on Brown Sugar and Cream Cheese Scones with plans to make the cranberry ones at a later date.

Ingredients:

  • 2 Cups of All-Purpose Flours
  • 1/3 Cup of Firmly Packed Light Brown Sugar
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon of Salt
  • 1/4 Cup of Cold Salted Butter, Cubed
  • 3 Ounces Cream Cheese, Cubed
  • 3/4 Cup plus two tablespoons of cold Heavy Whipping Cream, divided
  • 1/2 Teaspoon of Vanilla Extract
  • Garnish: Turbinado Sugar

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl: whisk together flour, brown sugar, baking powder, and salt.
  4. Using a pastry blender or two forks, cut in cold butter until it resembles coarse crumbs.
  5. Add cream cheese, stirring to combine, but leave in cubes.
  6. In a small bowl, stir together 3/4 cup + 1 tablespoon of cold cream and vanilla extract.
  7. Add the mixture into the flour mix, until it is evenly moist. (If dough seems dry, add more cream-1 tablespoon at a time).
  8. Working gently, bring the mixture together with hands until a dough forms.
  9. Turn out dough onto a lightly floured surface and knead gently 4 to 5 times.
  10. Using a rolling pin, roll out the dough to be 3/4 inch thick.
  11. Using a 2 1/4 inch fluted round cutter, cut 12 scones from the dough.
  12. Place the scones 2 inches apart on prepared baking sheets.
  13. Brush scones with remaining cream.
  14. Garnish tops with turbinado sugar.
  15. Bake until edges are golden brown and a wooden pick inserted in the middle comes out clean, about 20 mins.
  16. Serve warm.

I also made some mock clotted cream to go with them:

So first of all, I completely recognize that I rolled these out too thin. I wasn’t paying attention to how thick they should be and then just got carried away. They don’t really rise so it is important to make sure  they are the right level of thickness.

These scones weren’t horrible but they turned out a bit plain. They definitely are in need of clotted cream, honey, jam, etc., something to give them a little more umph. But not bad-I would definitely make these again if I wanted to showcase a nice jam or something. They definitely do not overpower the tea or the meal. My sister put the cream on the scone and topped it with berries from the Triple Berry Salad and that came out really good.

For more scones, go to Scottish Oat Scones

For more recipes, go to Super Easy Classic Deviled Eggs

Super Easy Classic Deviled Eggs

It is hot.

So of course when the weather gets like this, tea time must adapt. Yes, even though it is incredibly hot out-I still have my tea time.

Or scones!

But when its hot, I want to eat cool food…like deviled eggs. I love deviled eggs, they always make me feel so fancy.

YUM!

I could eat a whole dozen by myself. They are just so good.

This recipe comes from Son Shine Kitchen

Ingredients:

  • 6 Eggs
  • 1/4 Cup of Mayonnaise
  • 1/2 Tbsp of Mustard
  • Salt
  • Pepper
  • Paprika

Directions:

  1. Hard boil the eggs.
  2. Peel and slice eggs lengthwise.
  3. Scoop out the yolk.
  4. Crumble yolks in a medium bowl and combine with the mayonnaise, mustard, salt, and pepper.
  5. Use a pastry bag to pipe in yolk mixture. If you don’t have one, take a ziplock bag, pour in the mixture, and cut the tip of the bottom-filling each egg half.
  6. Garnish with paprika, if desired.

These were so good, and will be great for tea time (or snack time). Just so you know, this was extremely hard for me not to eat them all myself.

Stay cool out there everybody! Don’t forget to hydrate.

For more recipes, go to Strawberry Lemonade

For more tea time recipes, go to The Picture of Earl Grey Tea Cookies

Strawberry Lemonade

So you all know how much I love tea:

But unfortunately, not everyone does. Especially most of my nieces. So what to make for a tea party, that isn’t tea?

Hmmm…

How about some Strawberry Lemonade, made from real strawberries?! That sounds great to me! This recipe comes from Allrecipes

Ingredients:

  • 8 Large Strawberries, Halved
  • 2 Tablespoons of White Sugar
  • 7 Cups of Water
  • 1 Cup of White Sugar
  • 2 Cups of Freshly Squeezed Lemon Juice

Directions:

  1. Place the strawberries in a blender with two tablespoons of sugar.
  2. Pour in one cup of water and blend until the strawberries become juice.
  3. Combine the strawberry juice, 6 cups of water, 2 cups of Sugar, and lemon juice in a large pitcher. Stir until blended.
  4. Chill before serving.

So this was extremely good! I used Meyer’s Lemons and if you do that you want to reduce the sugar as they are sweeter than regular ones. But otherwise it was fantastic and came out a pretty coral orange color.

For more lemon recipes, go to Ginger Cardamom Meyer Lemon Crinkle Cookies

For more drink recipes, go to Skinny Chai Tea Latte

For more recipes, go to The Picture of Earl Grey Tea Cookies

The Picture of Earl Grey Tea Cookies

So I found this recipe on Earl Grey Tea cookies on Pinterest. It immediately grabbed my attention as the baker named them The Picture of Dorian Earl Grey Cookies. I love Earl Grey Tea and I love the book and film The Picture of Dorian Grey. So this was definitely a win for me.

When I did that tea with my friends a couple of months ago, I thought about making it but for some reason I thought you needed to freeze the dough and I didn’t have time for that. So I just forgot about it…until I purchased some The Picture of Earl Grey Tea from NovelTea Tins

I thought it would be perfect to use, but then worried that maybe the jasmine in The Picture of Earl Grey might not blend as easily, after all the recipe called for Earl Grey Tea with Lavender not jasmine and rose petals.

Hmm…

So I decided to try both teas out. The recipe makes a small batch, so it wasn’t too much effort to make a NovelTea Tin’s The Picture of Earl Grey Tea cookies and a batch of Tiesta Tea Victorian Earl Grey Tea cookies.

Tiesta Tea Earl Grey Tea on the left and The Picture of Earl Grey Tea on the Right

This recipe originally comes from The Dough Also Rises. 

Ingredients:

  • 1/4 Cup of Butter
  • 1/2 Cup of Sugar
  • 1/4 Tsp of Baking Soda
  • 1/2 Tsp of Vanilla
  • A Few Twists of Salt (I did a few pinches)
  • 1/2 Cup of Flour
  • 1/2 Tsp of Loose Leaf Earl Grey Tea
  • Lavender (optional)
  • Milk

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Crush the tea with a mortar and pestle (I used the end of a rolling pin.)
  3. Beat the butter and sugar together.
  4. Add Vanilla and salt. Mix well.
  5. Add flour, baking soda, salt, and tea (lavender as well if you adding it in.) Mix well.
  6. If dough is too dry, add a little milk.
  7. Create 1 inch balls of the dough, roll into sugar, and place on a cookie sheet (far apart, cookies spread.)
  8. Bake for 6 minutes or until the edges are brown.
  9. Cool for a few minutes and then transfer to a plate.

The Picture of Earl Grey Tea Cookies

 

Tiesta Tea Victorian Earl Grey Tea Cookies

 

The dough has no egg and did come out a bit dry, so I had to add some milk into it, just a little. So these cookies bake really fast. The original recipe said 10 minutes, but my cookies all burned. I had to bring the time down, finding 5 mins they aren’t baked through, and with 7 mins they burned-6 seemed just right.

But they were delicious. Both The Picture of Earl Grey and the Tiesta Tea Victorian Earl Grey Tea cookies came out wonderful! They were so good, I had to force myself to stop eating them.

I tried to stop myself so I wouldn’t overdo it with drinking Earl Grey Tea and eating Earl Grey Tea cookies, but I didn’t. I ate and drank far too much.

For more Earl Grey Tea Cookies, go to Lavender Earl Grey Tea Shortbread Cookies

For more cookie recipes, go to Ginger Cardamom Meyer Lemon Crinkle Cookies

For more recipes, go to Cucumber Sandwiches

For more tea posts, go to I Won the Kumi Crochet and Tea India Giveaway

Lavender Earl Grey Tea Shortbread Cookies

So last month my friends and I were supposed to meet up for high tea, but then COVID-19 happened and screwed up all our plans.

So we decided to throw a virtual tea party.

We each set up a space with snacks and tea, I drank Earl Grey Tea and made Cucumber Sandwiches to snack on. When it came to the sweets, I was going to make one thing, but then decided now was the time to try and make something I have wanted to for a long time, Earl Grey Cookies. You all know how much I love Earl Grey Tea:

I have always wanted to make Earl Grey Cookies, I have a ton of pins of them on my pinterest board.

Thats me

The only issue is that you have to chill them for a while before baking and I just haven’t had the time to bake, let alone bake something that had to be chilled first. But with quarantine, I have both the time and the ingredients. This recipe originally comes from Let’s Eat Cake.

Ingredients:

  • 3.5 Cups of Flour
  • 3/4 Cup of Sugar
  • 1 Tbsp of Lavender Earl Grey Loose Leaf Tea
  • 1/2 Tsp of Salt
  • 2 Tsp Vanilla Extract
  • 1.5 Cups of Unsalted Butter

Directions:

  1. Pulse flour, sugar, tea, and salt together for one minute in a bowl or food processor.
  2. Add butter and vanilla extract.
  3. Pulse until shaggy dough is formed, about two mins.
  4. Remove blade and transfer dough to a working surface.
  5. Work dough until it comes together and shape it into two discs.
  6. Place each disc on parchment paper and transfer to refrigerator for 30 mins.
  7. Preheat the oven to 350 degrees F.
  8. Line baking sheets with parchment paper.
  9. Roll dough out to 1/4 inch thickness and cut out cookies using a 1 inch wide cookie cutter.
  10. Transfer cookies to baking sheet.
  11. Bake for 15 minutes or until edges are a light golden brown.

So these cookies were good, but after they had been chilled they were so difficult to scoop out, like they were a rock. I had to use a spoon and chisel the dough, making the cookies extremely tiny. Tiny cookies weren’t all that bad as it let me eat more of them.

I ended up overdoing it though. I drank like 16 cups of tea and I don’t know how many cookies and had a hard time falling asleep.

For more recipes, go to Cucumber Sandwiches

For more tea posts, go to NovelTea Tins’ Romance Sampler

For more cookies, go to Ginger Cardamom Meyer Lemon Crinkle Cookies

For more shortbread cookie recipes, go to Basic Shortbread

For more Earl Grey Tea, go to Iced Blackberry Infused Earl Grey Tea

In other news, this week I am going on vacation.

I know, crazy right? A whole week? I had all these plans to spend the time with my niece doing all kinds of things but now it sounds like it will be a staycation. Oh well.

I’ll be on instagram still but I won’t be doing any posting on my blog.

GOOD!

Cucumber Sandwiches

So last month my friends and I were supposed to meet up for high tea, as this is something we have been trying to do about every three months to stay connected as it is seems to get harder the older you get.

We had the date and reservations at this amazing historic tea place, but then COVID-19 happened.

So we decided to do our own tea party, a virtual tea party.

We each set up a space with snacks and tea, I drank Earl Grey Tea of course.

I decided to make a new type of Cucumber Sandwiches and Earl Grey Tea Cookies. Both of which were extremely delicious, and I decided to share them with you here, starting with the cucumber sandwiches, which originally come from Spend With Pennies.

Ingredients:

  • 8 oz Cream Cheese
  • 3 Tablespoons of Mayonnaise
  • 2 Teaspoons of Chopped Fresh Dill
  • 1 Teaspoon of Chopped Fresh Chives
  • 1/4 Teaspoon of Garlic Powder
  • Salt
  • Pepper
  • 1 Long English Cucumber, Thinly Sliced
  • 1 Loaf of Bread, Crusts Removed

Directions:

  1. Mix cream cheese and mayonnaise in a small bowl with a hand mixer, until smooth.
  2. Stir in herbs, garlic powder, salt, and pepper.
  3. Cut crusts off bread slices.
  4. Spread bread slices with cream cheese mixture.
  5. Thinly slice cucumbers, layer over half of the bread slices.
  6. Top with additional herbs, if desired.
  7. Top with remaining bread slice and cut each sandwich into three pieces.

These were delicious! I’m glad I was the only one eating them as I wanted to eat them all!

 

For more recipes, go to Lemon Curd

For more tea sandwich recipes, go to Basic Chicken Salad

For more tea party recipes, go to Scottish Oat Scones

Lemon Curd

So last month my book club met and discussed the book The Secret Adversary by Agatha Christie. Typically we just have light snacks, but as I didn’t have to work due to the quarantine, I decided I would do a little tea party.

In the book our book club had been reading, The Secret Adversary, the two main characters go to tea a few times at Lyons Tea Cafe. I originally wanted to try to make something like the tea shop would have, but then my coworker gave me a whole box of Meyer’s Lemons.

I need to find some recipes.

So instead we had egg salad sandwiches, ham and cheese sandwiches, french fries (pommes pont neuf), Scottish Oat scones, lemon curd, lemon crinkle cookies, and meyer lemon poppyseed cake. Instead of putting all the recipes in one post and making it too long, I decided to break it up and share each recipe separately so that if interested, you can make your own and eat it with a cup of tea and some Jane Austen.

This recipe comes from Epicurious.com and I picked it for my first attempt at lemon curd as it used the whole eggs not just the egg yolks.

Ingredients:

  • 1/2 Cup of Meyer’s Lemon Juice
  • 2 Teaspoons of Finely Grated Fresh Lemon Zest
  • 1/2 Cup of Sugar
  • 3 Large Eggs
  • 3/4 Stick (6 Tablespoons) of Butter

Directions:

  1. Whisk together juice, zest, sugar, and eggs in a 2 quart heavy saucepan.
  2. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 mins.
  3. Transfer lemon curd to bowl and cover with plastic.
  4. Chill until cold, about 1 hour.

This came out horribly!

Everything looked fine, but when I took it out of the fridge an hour later-it had separated into two parts. I poured it into a jar and tried to mix it up, but then it came out very liquidy-and when you spooned a bit on the scones it just soaked into them instead of garnishing them.

I will never make this recipe again.

For more lemon recipes, go to Ginger Cardamom Meyer Lemon Crinkle Cookies

For more recipes, go to Scottish Oat Scones

For more tea parties, go to Meyer Lemon Poppyseed Cake

Scottish Oat Scones

So at the end of last month, my book club met and discussed the book The Secret Adversary by Agatha Christie. Typically we just have light snacks, but as I didn’t have to work due to the quarantine, I decided I would do a little tea party.

And eat scones!

We had egg salad sandwiches, ham and cheese sandwiches, french fries (pommes pont neuf), Scottish Oat scones, lemon curd, lemon crinkle cookies, and meyer lemon poppyseed cake. Instead of putting all the recipes in one post and making it too long, I decided to break it up and share each recipe separately so that if interested, you can make your own and eat it with a cup of tea and some Jane Austen.

Today’s scone recipe I found on pinterest, but originally comes from Lisa’s Kitchen

Ingredients:

  • 1.5 Cups of Flour
  • 2 Cups of Rolled or Steel Cut Oats
  • 1/4 Cup of Sugar
  • 4 Teaspoons of Baking Powder
  • 1/2 Teaspoon of salt
  • 1 Large Egg
  • 1/2 Cup of Unsalted Butter (1 stick), melted
  • 1/3 Cup of Milk

Directions:

  1. Preheat the oven to 425 degrees F and grease or line a baking sheet.
  2. In a large bowl combine flour, oats, sugar, baking powder, and salt.
  3. Make a well in the center of the dry ingredients.
  4. In small bowl, beat the egg until frothy.
  5. Now add butter and milk to egg, and whisk to combine.
  6. Pour into dry ingredients and mix together until you have a soft dough.
  7. Shape and pat the dough into two 6-7 inch circles.
  8. Cut into 6-8 pie shaped wedges and bake 10-15 mins, or until golden brown.
  9. Let cool for a few minutes.
  10. Serve with butter and/or jam.

This were very good, but the dough was a little dry which made it hard to stick together, ad after they baked they crumbled. I think if I was to make them again I would add a little more milk.

Otherwise these were delicious! I could see making them again and again and enjoy them.

Or scones!

For more scone recipes, go to Irish Blueberry Scones

For more recipes, go to Ginger Cardamom Meyer Lemon Crinkle Cookies

For more tea parties, go to Meyer Lemon Poppyseed Cake

For more pinterest recipes, go to Iced Blackberry Infused Earl Grey Tea