The Magician’s Nephew Tea Party/Book Club: Ham, Cheddar, and Apple Tea Sandwiches

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 and Green 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.

Tea first!

This comes from Tea Time Magazine’s Teatime Celebrations. I couldn’t find my cutter, and instead used my knife and cut the sandwiches into triangles instead.

Emma (1996)

Ingredients:

  • 6 Slices of Pumpernickel-Rye Swirl (I couldn’t find any and instead used a light rye bread), frozen
  • 1 Tart Apple, such as Granny Smith
  • 2 Tablespoons of Mayonnaise
  • 2 Tablespoons of Spicy Brown Mustard
  • 6 Slices of Thin Deli-Style Smoked Ham
  • 6 Slices of Sharp White Cheddar Cheese
  • 1/3 Cup of Baby Arugula ( I substituted with Baby Spinach)

Directions for Sandwiches:

  1. Using a 2-inch square cutter, cut 12 shapes from frozen bread, discarding crusts.
  2. Cover with damp paper towels, and let bread thaw (about 15 mins).
  3. Core apple, but leave whole and unpeeled.
  4. Cut 6 (1/4-inch) crossway slices from apple. Set aside.
  5. In a small bowl, combine mayonnaise and mustard, stirring well.
  6. Spread mayonnaise mixture in an even layer on each bread square.
  7. Using 6 bread squares (mayonnaise side up) as a base.
  8. Assemble 6 sandwiches, stacking ingredients in the following order: arugula/spinach, ham slice (folded into quarters), cheese slice, apple slice, and another bread square (mayonnaise side down).
  9. Garnish each tea sandwiches with arugula or spinach leaves, if desired.

These were delicious and a wonderful addition to the night’s tea.

For more from The Magician’s Nephew Tea Party/Book Club, go to Cucumber Aioli Canapés

For more recipes, go to Parmesan and Chive Scones

For more Tea Time Magazine Recipes, go to Heirloom Tomato Tart

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

For more ham sandwich recipes, go to Tea Time Magazine’s Ham and Cheese Tea Sandwiches

For more tea posts, go to How to Clean Your Tea Infusers

 

 

Heirloom Tomato Tart

Do you like pie? I love pie!

LOL j/k

So when I saw this recipe on Tea Time Magazine‘s instagram I pinned it with plans to make later.

Back in October, @SpilltheTeaWithLucy did a 31 Day Tea Challenge and Day 17/31 of 31 Days of Hallotean was an Autumn Tea Bake. Since I had just baked some sweets prior to this with The Magician’s Nephew Tea Party/Book Club/Bible Study, I decided to make something savory instead. This is my take on Tea Time Magazine’s Heirloom Tomato Tart (I had to substitute a few ingredients) and since tomatoes are red I decided to pair it with Cederberg Tea Co.‘s Classic Red Tea. I also had to use a pink and red mug to match. This cat mug was a gift from a friend Christmas 2019 and part of a 4 set of cat mugs.

Ingredients:

  • 4-5 Heirloom Tomatoes
  • 1/2 Teaspoon of Salt
  • 1/2 Package of Refrigerated Pie Dough (I used Phyllo dough I had bought to make the Fotina Flower Puffed Pastry as the store was out of puffed pastry, but my sister had bought me some so this was all leftover)
  • 1.5 Cups of Coarsely Grated, Sharp Yellow Cheddar Cheese (I used leftover Fotina Cheese from Fotina Flower Puffed Pastry)
  • 1/2 Cup of Mayonnaise (I substituted with Hummus)
  • 2 Tablespoons of Chopped Fresh Flat-Leaf Parsley
  • 1 Tablespoon of Green Onion
  • 1/4 Teaespoon of Ground Black Pepper
  • 1 Tablespoon of Red Wine Vinegar
  • 1 Teaspoon of Olive Oil
  • Garnish with pepper and additional fresh parsley

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Slice tomatoes, cutting larger tomatoes into 1/4 inch slices and smaller ones into 1/8 inch slices.
  3. Arrange tomato slices in a single layer on paper towels, sprinkle with salt. Let stand for 30 mins.
  4. Unroll pie dough, and press into a 9-inch tart pan with removable bottom, trimming and discarding extra dough.
  5. In a medium bowl, combine cheese, mayonnaise, parsley, green onion, and pepper-stirring to blend.
  6. Spread half the cheese mixture into the bottom of the pan, in a thin even layer.
  7. Blot tomatoes dry with paper towels.
  8. Place a large tomato slice in the center of pan on top of the cheese mixture.
  9. Cut several tomato slices in half and arrange around the center slice. Fill every space.
  10. Spread remaining cheese mixture in an even layer on top of the tomatoes.
  11. Apply thinner tomatoes on top of cheese mixture in a pleasing pattern.
  12. Sprinkle with vinegar and drizzle with olive oil.
  13. Bake until crust is deep golden brown and cheese mixture is hot and beginning to bubble.
  14. Remove from oven and let cool, before removing from pan.
  15. Garnish with pepper and parsley if desired.
  16. Serve at room temp within 3 hours of baking.

 

This was delicious, it was like eating a fancy tea pizza, and you all know how much I love pizza.

It was incredibly delicious and I would most definitely make it again.

For more recipes, go to Lemon Gingerbread Cake

For more Tea Time Magazine recipes, go to Fotina Flower Puffed Pastry

For more pie recipes, go to Mini Apple Pies

For more on pizza, go to My Week With Jane

For more tea posts, go to Turkey-Apple Tea Sandwiches

The Magician’s Nephew Tea Party/Book Club: Tea Time Magazine’s Ham and Cheese Tea Sandwiches

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, Cucumber-Four Peppercorn Goat Cheese Canapés, Ham and Cheese Tea 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 as I started with scones, I’m moving on to sandwiches.

And eat sandwiches!

This recipe comes from Tea Time Magazine Annual British Issue.

Ingredients:

  • 1/3 Pound of English Cheddar Cheese
  • 1/4 Cup of Mayonnaise
  • 2 Tablespoons of English Mustard
  • 8 Slices of Firm Honey Wheat Bread
  • 8 Large Slices of Deli-Style Ham

Directions:

  • Using a cheese slicer, cut very thin slices of cheese horizontally from a cheese block (I picked up cheese from the deli so it was already sliced thin.)
  • In a small bowl combine mustard and mayonnaise, mix well.
  • Spread a layer of mayonnaise mixture onto 8 slices of bread.
  • Arrange 2 ham slices on 4 bread slices.
  • Place cheese slices over the ham and top with remaining bread slices, spread side down, to make 4 sandwiches.
  • Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from each sandwich to create 4.5×2.5-inch rectangles.
  • Cut each sandwich into 3 (2.5×1.5-inch rectangles).
  • Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate up to 2 hours before serving.

So my sandwiches didn’t come out quite right, I don’t think I cut the bread as thick as it should have been, as they kept toppling over.

I’ve noticed that a lot of these English recipes want you to use mustard and mayonnaise, not my favorite condiments. I usually half the amounts as that is more to my taste.

Otherwise they were pretty good and very easy to make.

For more from The Magician’s Nephew Tea Party/Book Club, go to Cucumber-Four Peppercorn Goat Cheese Canapés

For more recipes, go to Cranberry-Spice Scones with Maple Cream

For more sandwiches, go to Cucumber Sandwiches

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

Cheese Round

So my friend is getting married!

Last year she threw me a “Jane Austen Tea Party Bridal Shower

This year, she wanted a “Spring Tea Bridal Shower”. She asked me to make a Cheese Round for the party. The original title of the recipe is Christmas Cheese Round from my sister blog, MysteriousEats.wordpress.com. I’ve made it before for our cheese and fruit/movie parties we always have. We love cheese.

Ingredients:

  • 1 Cup of Shredded Cheddar Cheese
  • 1 Cup of finely chopped Pecans (I used my blender to take care of it)
  • 8 0z Cream Cheese Brick
  • 1/2 Cup of Chopped Green Onions

Directions:

  1. Combine all ingredients. Pack into a round or ball.
  2. Chill for two hours to overnight.
  3. Serve with crackers or bread

The crackers I chose were Milton’s Everything Crackers (the best!), Organic Triscuit Cracked Pepper and Olive Oil, and the Mary’s Gone Crackers Gluten-Free Crackers. All were from the Grocery Outlet, so they are all $1.99.

YUM!

This is the best cheese round/ball or whatever you want to call it that I have ever had. I could eat the whole thing myself.

I recommend it for your next party or tea party.

For more recipes, go to Scottish Oatcakes

For more recipes from Mysterious Eats, go to Carrot Oatmeal Muffins

For more Bridal Showers, go to Jane Austen Bridal Shower

For more Tea Parties, go to My Niece Wanted a Tea Party

Baked Potato Soup

Who likes to eat?

Me too. I don’t really post recipes on her, leaving that to my sister blog Mysterious Eats.

Weeeeeeeeeeelll…with one exception. If it has to do with Jane Austen or a tea party, I review and post it.

Last year I helped put on a tea, and fashioned it after a teahouse I used to go to when I lived near Santa Rosa. They would always serve scones (I did the Cheddar-Thyme Scones and the Harvest Pumpkin Scones) and tea sandwiches. You could also add on tarts, little turnovers, salad, or soup.

This soup may not be a real “tea soup”, but I thought it was tasty, easy to make, and fancy looking.

Ingredients:

  • 3 Tablespoons of Onion, finely chopped
  • 5 Tablespoons of Butter
  • 5 Tablespoons of Flour
  • 1 14-oz can of Chicken Broth
  • 1/3 Cup of Cheddar Cheese, grated
  • 1 Baked Potato (6-7 inch baker), cold, cut into bite-sized pieces.
  • 2 Cups of Half-and-Half
  • 1 Cup of Milk
  • 1/2 Teaspoon of Salt
  • 1/8 Teaspoon of Black Pepper
  • 6 Slices of Bacon, cooked, broken into bits (Or use Bacon Bits)
  • Cheddar Cheese, to go on top

Directions:

  1. Sauté the onions in butter.
  2. While stirring, slowly add the flour and then the chicken broth.
  3. Cook until it thickens.
  4. Add the cheddar cheese, stirring until it melts.
  5. Then add the potato, leaving the skin on the pieces.
  6. Finally stir in the half-and-half and the milk.
  7. Season with salt and pepper.
  8. Top each serving with crumbled bacon and cheddar cheese.

It is a fantastic tasting soup, and having cooked the potatoes it takes like no time at all.

Yay!

The only thing is that you have to be careful when adding the milk or half-and-half. The lactose sugar in them can burn and ruin the dish, so you have to keep stirring. The more you stir the less likely it will burn.

One time I had my niece hep me and I felt like that scene in Goodfellas when Henry Hill keeps telling his brother to watch the sauce. Just like Michael she didn’t enjoy the stirring.

No more stirring.

But it was easy, delicious, and will be a great addition to any future tea parties or dinners.

For more recipes, go to Triple Berry Salad

Harlem Tea Room Cheddar-Thyme Scones

teaandscone

So this recipe is borrowed from my sister blog, MysteriousEats.wordpress.comAnytime she has a recipe that goes with Jane Austen (being time period or great to eat with her books/films) I’n going to post it on here.

Iloveit love

So this comes from the same magazine that the Harlem Tea Room Baking Powder Scones were in, an old O- the Oprah magazine.

The article gave three versions of the recipe: Baking Powder Scones, Cheddar-Thyme Scones, and Raisin Scones. As I already did the Baking Powder, I thought I would try out the Cheddar-Thyme ones.

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Ingredients:

  • 8 Tbsps (1 Stick) of Cold, Unsalted Butter, Cut into Small Pieces, Plus Extra for Baking Sheets
  • 3.5 Cups of All-Purpose Flour, Plus Extra for Later
  • 2 Tsp of Baking Soda
  • 2 Tsp Cream of Tartar
  • 1/2 Tsp of Salt
  • 2 Cups of Grated Cheddar Cheese
  • 1 Tbsp of Fresh Thyme, Chopped
  • 1.5 Cups of Sour Cream or Buttermilk
  • 1 Egg, Beaten, or Milk for Brushing Scones

Directions:

  1. Preheat the Oven to 400 degrees F.
  2. Coat two baking sheets with butter.
  3. Sift flour, baking soda, cream of tartar, and salt into a large bowl.
  4. Add butter, using fingertips to combine until mixture takes on texture of fine cornmeal.
  5. Stir in 1.5 cups of grated Cheddar cheese and 1 Tbsp of chopped fresh Thyme into mixture.
  6. Add sour cream or buttermilk and stir until flour mixture is just moist and dough begins to stick together.
  7. Gather dough into a ball and knead lightly until fully integrated.
  8. Place dough on floured work surface and roll with a floured rolling pin to 3/4 inch thick.
  9. Dip a 2-inch cutter into flour and cut out scones as close to one another as possible.
  10. Place on prepared baking sheets with space in between.Let stand ten minutes, then brush the tops with egg or milk.
  11. Sprinkle tops with an additional 1/2 cup of Cheddar cheese before baking.
  12. Bake until golden brown, 10-12 mins.
  13. Serve warm with butter, clotted cream, fruit preserves, or jam.
  14. Makes about 1.5 dozens.

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scones

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THOUGHTS AFTER BAKING:

Were very good. All they need was a bit of butter

ineedthis

NOW

However, the thyme took forever. Like an hour to chop, but I made them another time with dried thyme and it wasn’t as good as fresh. It may take a long time, but it is worth it.

StirsTea

Absolutely delicious and I will make again and again.

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And eat all by myself

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For more scone recipes, go to Harvest Pumpkin Scones

For more on Peter Pan, go to It’s Always Tea Time  

And for weekly recipe reviews, go to Mysterious Eats

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The song for today is As Long As There’s Christmas from Beauty and the Beast: The Enchanted Christmas.

Beauty_and_Beast_Enchanted_Christmas

This song was written for the film by Rachel Portman and Don Black; and sung by the cast.

The thing I like about this song is the message it brings, no matter what as long as we celebrate Christmas we celebrate the hope the holiday brings.

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For more on Beauty and the Beast: The Enchanted Christmas, go to 25 Films of Christmas

For more Christmas Carols, go to Xactly Why I Think Beastly is An Xcellent Story