The Lion, the Witch, and the Wardrobe Tea Party/Book Club: Radish Ruffle Canapés

So last October, every Wednesday, I have been a part of a Tea Party/Bible Study/Book Club. We started on The Magician’s Nephew by C.S. Lewis, and when we finished moved on to The Lion, the Witch, and the Wardrobe. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). 

The second week we were inspired by the time Edmund spends with the White Witch. 

“Perhaps something hot to drink?” said the Queen. “Should you like that?”

Yes please, your Majesty,” said Edmund, whose teeth were chattering.

The Queen took from somewhere among her wrappings a very small bottle which looked as if it were made of copper. Then, holding out her arm, she let one drop fall from it on to the snow beside the sledge. Edmund saw the drop for a second in mid-air, shining like a diamond. But the moment it touched the snow there was a hissing sound and there stood a jewelled cup full of something that steamed. The Dwarf immediately took this and handed it to Edmund with a bow and a smile; not a very nice smile. Edmund felt much better as he began to sip the hot drink. It was something he had never tasted before, very sweet and foamy and creamy, and it warmed him right down to his toes.

‘It is dull, Son of Adam, to drink without eating,” said the Queen presently. “What would you like best to eat?”

‘Turkish Delight, please, your Majesty,” said Edmund.

The Queen let another drop fall from her bottle on to the snow, and instantly there appeared a round box, tied with green silk ribbon, which, when opened, turned out to contain several pounds of the best Turkish Delight. Each piece was sweet and light to the very centre and Edmund had never tasted anything more delicious. He was quite warm now, and very comfortable.

Of course as that only mentions one thing to eat, we ended up adding other recipes that sounded good. We decided to go with: Rose Petal and Green Tea, Rose Petal Earl Grey Tea, Blueberry Rose Petal Scones, Radish Ruffle Canapés, Zuppa Toscana Soup, Meatloaf, and Turkish Delight.

One thing I will be doing differently here than in my earlier posts, is that I will be sharing discussion questions that your group can discuss as you read and eat. I didn’t post discussion questions in the previous posts on The Magician’s Nephew, as I wasn’t in charge of that book. For discussion questions, click on this link.The Lion, the Witch and the Wardrobe Discussion Questions Chapter 4-6.pdfDownload

This recipe comes from Tea Time Magazine.

Ingredients:

  • 4 tablespoons salted butter, softened
  • ½ teaspoon ground peppercorns
  • 3 slices firm white sandwich bread
  • 4 medium radishes
  • Garnish: additional ground peppercorns

Directions:

  1. In a small bowl, combine butter and peppercorns, stirring to blend.
  2. Set aside.
  3. Using a 1½-inch round cutter, cut 12 rounds from bread.
  4. Spread peppercorn butter onto one side of each bread round. Set aside.
  5. Using a mandoline, shave 48 paper-thin slices from radishes. Fold each slice in half and then into quarters.
  6. Place 4 folded slices radish on top of each buttered bread round, arranging to resemble a flower.
  7. Garnish each canapé with additional ground peppercorns, if desired.
  8. Make-ahead tip: Butter can be made a day in advance and refrigerated in a covered container. Let come to room temperature before using. Bread rounds can be cut a day in advance and stored in resealable plastic bags. Canapés can be assembled an hour before serving.
  9. Drape with damp paper towels, and refrigerate until needed.

These were delicious and beautiful!

For more from our The Lion, the Witch, and the Wardrobe teas, go to Blueberry Rose Scones

For more recipes, go to Honey French Toast

For more canapés, go to Salmon, Cucumber, and Radish Canapés

For more tea posts, go to Jane Austen Birthday Party: Party Favors II

The Magician’s Nephew Tea Party/Book Club: Cucumber Aioli 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). I also need to catch up on these recipes. Week three we had Organic India Tulsi Masala Chai Tea, Parmesan and Chive Scones, Cucumber Aioli Canapés, Ham & Apple Sandwiches, Cranberry and Brie Bites, and Mini Pumpkin Creme Brulee.

I couldn’t share the recipes in October as I was in the middle of Horrorfest IX, so I am catching up and of course next is sandwiches.

This comes from Teatime Celebrations magazine. The recipe did call for alfalfa sprouts but I forgot them, but I did have leftover parsley and threw that on top.

Ingredients Lemon-Pepper Aioli:

  • 1/4 Cup of Mayonnaise
  • 1/2 Teaspoon of Fresh Lemon Zest
  • 1/8 Teaspoon of Ground Black Pepper

Directions:

  1. In a small bowl, combine mayonnaise, lemon zest, and pepper-stirring well.
  2. Use immediately, or cover and refrigerate for up to a day.

Ingredients Sandwiches:

  • 3 Large Slices of Firm White Sandwich Bread, Frozen
  • 1 English Cucumber
  • Lemon-Pepper Aioli
  • Parsley

Directions:

  1. Using a 2-inch cutter, cut 12 shapes out of the 3 slices of frozen bread. Discard scraps.
  2. Place bread in resealable bag and let thaw.
  3. Spread the aioli onto each bread square.
  4. Using a mandolin or sharp paring knife, cut 60 paper-thin slices from the cucumber.
  5. Place 5 cucumber slices on each bread square, overlapping each circle.
  6. Serve immediately.

These were good but not as good as the Cucumber-Four Peppercorn Goat Cheese Canapés.  But that’s okay, I like trying out recipes and trying to find the perfect cucumber sandwich.

For more from The Magician’s Nephew Tea Party/Book Club, go to Parmesan and Chive Scones

For more recipes, go to Heirloom Tomato Tart

For more Tea Time Magazine Recipes, go to Lemon Gingerbread Cake

For more sandwich recipes, go to Turkey-Apple Tea Sandwiches

For more cucumber sandwich recipes, go to Cucumber-Four Peppercorn Goat Cheese Canapés

For more tea posts, go to Fotina Flower Puffed Pastry