The Magician’s Nephew Tea Party/Book Club: Mini Pumpkin Crème Brûlée

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, Cheddar, and Apple Tea Sandwiches, Cranberry, Brie, and Rosemary Bites, and Mini Pumpkin Crème Brûlée.

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 the dessert.

Let’s spill the tea.

This recipe comes from Better Homes & Garden.

Ingredients:

• 2 Cups Whipping Cream
• 3 Egg Yolks, Lightly Beaten
• 2 Eggs, Lightly Beaten
• 1/2 Cup of Sugar
• 1/2 Cup of Canned Pumpkin
• 1 Teaspoon of Ground Cinnamon
• 1 Teaspoon of Ground Ginger
• 1/4 Teaspoon of Salt
• 1/4 Teaspoon of Ground Cloves
• 10 Baby Pumpkins
• 1/4 Cup of Sugar

Directions:

1. Preheat the oven to 350 degrees F.
2. In a small saucepan, heat whipping cream over medium heat until bubbly.
3. Remove from heat; set aside
4. Meanwhile, in a medium bowl, combine egg yolks, eggs, 1/2 Cup of Sugar, pumpkin, salt, cinnamon, ginger, and cloves.
5. Beat with a whisk or rotary beater just until combined.
6. Slowly whisk the hot whipping cream into the egg mixture.
7. Use a small serrated knife to cut off the top 1/2-inch of the baby pumpkins.
8. Discard the tops, use the spoon to scoop out the seeds.
9. Place the pumpkin in a roasting pan.
10. Divide custard mixture evenly among the pumpkins.
11. Place roasting pan on oven rack.
12. Pour enough boiling water into the the roasting pan to reach halfway up the sides of the pumpkins.
13. Bake 30-40 mins or until the centers appear nearly set when gently shaken.
14. Carefully remove pan from oven.
15. Remove pumpkins from water; cool on a wire rack.
16. Cover and chill for at least 1 hour or up to 8.
17. Before serving, let custards stand at room temp for about 20 mins.
18. Meanwhile, for caramelized sugar: in a heavy 8 inch skillet, heat 1/4 cup of sugar over medium high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly-do not stir.
19. Once sugar starts to melt, reduce heat to low, cool 3-5 mins or until all sugar is melted and golden brown, stirring as needed.
20. Quickly drizzle sugar over the custards. (If sugar starts to harden in skillet, return to heat, stirring until melted.)
21. Serve immediately.
22. ***Instead of caramelizing the sugar in a pan, you can sprinkle the sugar evenly over the custards and use a culinary torch.

 

I’m not a Crème Brûlée type person, but everyone loved it!

For more from The Magician’s Nephew Tea Party/Book Club, go to Cranberry, Brie, and Rosemary Bites

For more recipes, go to Ham, Cheddar, and Apple Tea Sandwiches

For more desserts, go to Lemon Gingerbread Cake

For more tea posts, go to How the Queen Found the Perfect Cup of Tea

For more pumpkin recipes, go to Harvest Pumpkin Scones

The Magician’s Nephew Tea Party/Book Club: Cranberry, Brie, and Rosemary Bites

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, Cheddar, and Apple Tea Sandwiches, Cranberry, Brie, and Rosemary 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 the side.

And food to go with.

 

This recipe comes from Cheese Curd in Paradise.

Ingredients:

• 1 Sheet Frozen Puff Pastry, thawed
• 3/4 Cup of Cranberry Sauce
• 8 oz Brie Cheese
• 1-2 Sprigs of Fresh Rosemary

Directions:

1. Preheat oven to 375 degrees F.
2. Using a knife or pizza cutter cut the dough into 12 equal pieces.
3. Place each piece in a cup of a 12-cup muffin tin. You want each of the four sides to slightly poke over the top of the cup.
4. Cut the brie into 1-inch pieces, place a piece into each cup.
5. Evenly distribute the cranberry sauce in the cups over the brie. You will use about 1-1.5 tsp per cup.
6. Pull the rosemary apart so each cup is topped with a small sprig.
7. Bake for 15 mins.
8. The puff pastry should be golden brown. Remove from the oven and allow the cups to sit for a few mins to slightly cool.
9. Use a small butter knife to carefully release the bites from the baking pan.
10. Serve and enjoy!

So I DO not like brie cheese at all. I didn’t care for these, but everyone else loved them. If you are a brie cheese fan, you’ll love this.

For more from The Magician’s Nephew Tea Party/Book Club, go to Ham, Cheddar, and Apple Tea Sandwiches

For more recipes, go to Cucumber Aioli Canapés

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

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

 

 

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

The Magician’s Nephew Tea Party/Book Club: Parmesan and Chive Scones

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, Tea Time Magazine’s Ham and Cheese Tea Sandwiches, Cucumber-Four Peppercorn Goat Cheese Canapés, Fotina & Pork Puffed Pastry, and Mini Apple Pies.

The second week week two was Chami Spice Ginger Plum Tea, Dark Chocolate Ginger Scones, Curried Egg Salad Triple Stacks Sandwiches, Turkey-Apple Tea Sandwiches, Fotina Flower Puffed Pastry, and Lemon Gingerbread Cake.

The third week we had Organic India Tulsi Masala Chai Tea, Parmesan and Chive Scones, Ham & Apple Sandwiches, Cucumber Aioli Canapés, Cranberry and Brie Bites, and Mini Pumpkin Creme Brulee.

I couldn’t share the recipes in October as I was in the middle of Horrorfst IX, so I am catching up and of course starting off our third dinner with scones.

This comes from Tea Time Magazine‘s 2020 Sept/Oct issue. The original recipe calls for dates, but I don’t like dates so I just took them out.

Ingredients:

• 3 Cups of All-Purpose Flour
• 1 Tablespoon of Sugar
• 1 Tablespoon of Baking Powder
• 1/2 Teaspoon of Salt
• 1/2 Cup of Cold Unsalted Butter, Cubed
• 1/2 Cup of Parmigiano-Reggiano Cheese
• 2 Tablespoons of Chopped Fresh Chives
• 1 1/4 Cups + 1 Tablespoon of Cold Heavy Whipping Cream, Divided

Directions:

1. Preheat the oven to 375 degree F
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs.
4. Add cheese and chives, tossing to combine.
5. Add 1 1/4 cups of cold cream to flour mixture, stirring until a dough begins to form. Gather dough into a ball in the bowl.
6. Turn out the dough onto a lightly floured surface and knead 3-4 times.
7. Using a rolling pin, roll out the dough to 3/4-inch thickness.
8. Fold dough into thirds (like an envelope). Roll dough again to a 3/4 inch thickness.
9. Using a 2 1/4-inch round cutter, dipped in flour, cut dough without twisting-rerolling scraos once.
10. Place scones 1-inch apart on the prepared baking sheet.
11. Freeze for 10 mins.
12. Brush tops of scones with remaining 1 tablespoon of cream.
13. Bake until golden brown and a wooden pick inserted in centers comes out clean, approximately 17 mins.
14. Let cool on baking sheet for 5 mins.
15. Serve warm or at room temperature.

These were delicious! I loved them and will most likely make them again.

For more from The Magician’s Nephew Tea Party/Book Club, go to Lemon Gingerbread Cake

For more recipes, go to Heirloom Tomato Tart

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

For more scone recipes, go to Dark Chocolate Ginger Scones

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