The Magician’s Nephew Tea Party/Book Club: Easy Fruit Tarts

 

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 NovelTea Tins The Picture of Earl Grey, Haarlem Tea Room’s Cheddar Scones, Eating Well’s Radish Tea Sandwiches, Tea Time Magazine’s Ham and Cheese Sandwiches, Tea Time Magazine’s Brisket and Slaw Roulades, and Fruit Tarts.

I couldn’t share the recipes but now I’m trying my best to catch up.

This comes from Jenny Cookies. 

Ingredients:

• Angel Food Cake Cups
• 2 Cups of Whole Milk
• 2 Tablespoons Vanilla Extract
• 2 Teaspoons of Butter
• 2 Egg Yolks, slightly beaten
• 1/3 Cup of Sugar
• 2 Tablespoons of Cornstarch
• Mint Leaves
• 1/2 Cup of Raspberries
• 1/4 Cup of Blackberries
• 1/2 Cup of Blueberries
• 1/2 Cup of Sugar
• 1/4 Cup of Corn Syrup

Directions:

1. In a saucepan, mix sugar, cornstarch, and salt. 
2. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. 
3. Boil and stir 1 minute. 
4. Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. 
5. Boil and stir for 1 minute; and remove from heat.
6. Stir in butter and vanilla.
7. Store covered in refrigerator. 
8. While waiting for pudding to cool, rinse fruit and place in a bowl.
9. Pour corn syrup over fruit and gently stir until coated. 
10. Pour 1/2 Cup of sugar over fruit until coated in sugar. 
11. Using a cookie scoop, place pudding in angel food cake cups. 
12. Use a spatula to smooth out the top of the tarts. 
13. Finish tarts by adding fruit and mint.
14. Place larger berries on the tarts first, staying on just one side of the tart and fill in the spaces with the smaller berries.
15. Store in fridge until ready to serve. 

These were extremely delicious, and we gobbled them all up. I unfortunately didn’t get a better picture of them then this one of the whole table. 

For more from The Magician’s Nephew Tea Party/Book Club, go to Brisket and Slaw Roulades

For more recipes, go to Eating Well’s Radish Tea Sandwiches

For more Earl sandwiches, go to Mini Pumpkin Créme Brûlée

For more tea posts, go to Cranberry Feta Pinwheels

The Magician’s Nephew Tea Party/Book Club: Brisket and Slaw Roulades

 

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 NovelTea Tins The Picture of Earl Grey, Haarlem Tea Room’s Cheddar Scones, Eating Well‘s Radish Tea Sandwiches, Tea Time Magazine’s Ham and Cheese Sandwiches, Tea Time Magazine‘s Brisket and Slaw Roulades, and Fruit Tarts.

I couldn’t share the recipes in October as I was in the middle of Horrorfst IX, but I’m trying my best to move along through them all.

 

This comes from Tea Time Magazine. 

Ingredients:

• 1/3 Cup of Mayonnaise
• 1 Tablespoon of Apple Cider Vinegar
• 2 Teaspoons of Granulated Sugar
• 1/2 Teaspoon of Salt
• 1/8 Teaspoon of Ground Black Pepper
• 2 Cups of Finely Chopped Purple Cabbage
• 1/3 Cup of Finely Chopped Carrot
• 2 Large Multigrain Flatbreads
• 1/2 Cup of Chopped Brisket

Directions:

1. In a medium bowl, stir together mayonnaise, vinegar, sugar, salt, and pepper.
2. Add carrots and cabbage, stirring until combined.
3. Cover and refrigerate for at least 4 hours or overnight. 
4. Stir slaw again, and drain well. 
5. Spread an even layer of slaw onto flatbreads. Scatter brisket on top of slaw. 
6. Starting at one short side, roll up flatbreads firmly and evenly to encase ingredients and form a cylinder. 
7. Tuck ends under. Wrap tightly in plastic wrap and refrigerate for 4 hours. 
8. Just before serving, remove plastic wrap.
9. Using a serrated knife in a gentle sawing motion, trim and discard ends. 
10. Slice roulade into 12 (1/2 inch) slices. Serve immediately. 

 

These were very good, I love purple cabbage.

 

For more from The Magician’s Nephew Tea Party/Book Club, go to Cranberry Feta Pinwheels

For more recipes, go to Tomato Hummus Salad

For more Earl sandwiches, go to Ham, Cheddar, and Apple Tea Sandwiches

For more tea posts, go to I Tried Madsen Creations’ Reusable Cloth Teabags

The Magician’s Nephew Tea Party/Book Club: Eating Well’s Radish 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, 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 we had 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, Cucumber Aioli Canapés, Ham, Cheddar, and Apple Tea Sandwiches, Cranberry, Brie, and Rosemary Bites, and Mini Pumpkin Crème Brûlée.

And now to the fourth week. This week we had Tiesta Tea Victorian Earl Grey, Lavender and Earl Grey Scones, Chicken Salad Sandwiches, Tomato Hummus Salad, Cranberry Feta Pinwheels, and Triple Berry Salad.

Week five we had NovelTea Tins The Picture of Earl Grey, Haarlem Tea Room’s Cheddar Scones, Eating Well’s Radish Tea Sandwiches, Tea Time Magazine’s Ham and Cheese Sandwiches, Brisket and Slaw Roulades, and Fruit Tarts.

I couldn’t share the recipes in October as I was in the middle of Horrorfst IX, and as I am using a scone and sandwich recipe from before, I’m skipping right to the sandwiches.

YUM!

 

This comes from Eating Well although I did make a few substitutions. 

Hmm…

Ingredients:

• 4 Ounces of Chive and Onion Cream Cheese
• Chopped Fresh Dill for Garnish (They were out of dill so I used chives)
• 1/8 Teaspoon of Freshly Ground Pepper
• 12 Thin Small Slices of Pumpernickel or Rye Bread 
• 6-8 Medium Radishes

Directions:

1. Mash cream cheese (or goat cheese) pepper in a small bowl until well combined. 
2. Spread two teaspoons of the mixture on each piece of bread.
3. Top each with a few radish slices, a sprig of dill, and a generous grinding of pepper. 

 

These were extremely delicious and healthy.

 

For more from The Magician’s Nephew Tea Party/Book Club, go to Cranberry Feta Pinwheels

For more recipes, go to Tomato Hummus Salad

For more Earl sandwiches, go to Ham, Cheddar, and Apple Tea Sandwiches

For more tea posts, go to I Tried Madsen Creations’ Reusable Cloth Teabags

Harlem Tea Room Cheddar-Thyme Scones

So this recipe is borrowed from my sister blog, MysteriousEats.wordpress.com. Anytime 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.

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.

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.

THOUGHTS AFTER BAKING:

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

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.

Absolutely delicious and I will make again and again.

And eat all by myself

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

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

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