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). This week was the last for TMN and we had Chai Tea, Cranberry Chai Scones, Cucumber Canapés, Prosciutto Wrapped Asparagus, Mini Shepherd’s Pie, and Snickerdoodles.
I though it would be able to post these faster, but I have really fallen behind. I’m trying though!
I found this recipe from Plum Deluxeon Pinterest. I wanted to do something a little different and this sounded delicious.
1 lb of Asparagus
3-3.5 oz of Prosciutto
Wash your asparagus by holding the stalks under cool water for 10-30 mins.
Cut the white ends from the asparagus.
Boil a pot of water.
Sprinkle salt into water.
Once water has boiled, add asparagus. Make sure they are completely submerged under the hot water.
Let the asparagus cook for 2-4 minutes.
Your asparagus will be ready when they turn bright green.
Place asparagus in ice cold water.
Set the asparagus on a towel and dry the stalks.
Wrap each spear in prosciutto.
These were delicious and a perfect addition to our tea time.
And now for the last of our Magician’s Nephew book club/Bible study/tea party: Chai Tea, Cranberry Chai Scones, Cucumber Flatbread Canapés, Mini Shepherd’s Pie, Prosciutto Wrapped Asparagus, and Snickerdoodles.
As I was unable to share these earlier I’m catching up now and am starting with scones of course!
This comes from TeaTime Magazine’s November/December 2020 edition. This was originally supposed to be gluten free, but as none of us have a gluten allergy, I just made them with regular flour. You were also suppose to refrigerate the steeping milk and chai tea, but I hadn’t read that and steeped it for only an hour. They still tasted good.
3/4 Cup of Whole Milk
3 Tablespoons of Masala Chai Loose Leaf Tea
2.5 Cups of Flour
4 Teaspoons Baking Powder
1/2 Teaspoon of Salt
5 Tablespoons of Unsalted Butter, cubed
1/4 Cup plus 1 Tablespoon of Sugar (Granulated), divided
1/2 Cup of Dried Cranberries
2 Medium Eggs
1/2 Teaspoon of Vanilla Extract
In a pint jar with lid, combine milk and loose leaf tea. Steep for 6 hours.
Line a rimmed baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, and salt.
Using fingers, rub in butter as lightly as possible until the mixture resembles coarse crumbs.
Stir in 1/4 cup of sugar and then the cranberries.
Using an infuser or fine-mesh sieve, strain infused milk.
In a medium bowl, whisk together eggs, 1/2 cup + 2 tablespoons of infused milk, and vanilla extract.
Add egg mixture to flour mixture, and stir until dough begins to form.
Working gently, being mixture together with hands until the dough forms.
Turn out dough onto a floured surface, and gently knead by patting dough and folding it in half 3 or 4 times.
Using a rolling pin, roll out dough to a 1-inch thickness.
Using a 2.5 inch fluted round cutter dipped in flour, and cut as many scones as possible from the dough.
Place scones on the prepared baking sheet and freeze for 30 minutes.
Preheat ovens to 400 degrees F.
Sprinkle tops of scones with 1 tablespoon of sugar.
Bake until scones are lightly Golden, 16-18 minutes.
These were extremely delicious and as you see, I enjoyed them the next morning as well with Purple Jasmine tea (this pic is from my Tea Advent Calendar Swap 2020.)