The Lion, the Witch, and the Wardrobe Tea Party/Book Club: Marmalade Rolls

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). 

For the third week we decided to go with the dinner meal that the beavers serve the Pevensie children. 

“Just as the frying pan was nicely hissing Peter and Mr. Beaver came in with the fish which Mr. Beaver had already opened with his knife and cleaned out in the open air. You can think how good the new-caught fish smelled while they were frying and how the hungry children longed for them to be done and how very much hungrier still they had become before Mrs. Beaver said, “Now we’re nearly ready.” Susan drained the potatoes and then put them all back in the empty pot to dry on the side of the range while Lucy was helping Mrs. Beaver to dish up the trout, so that in a very few minutes everyone was drawing up stools (it was all three-legged stools in the Beavers’ house except for Mrs. Beaver’s own special rocking chair beside the fire) and preparing to enjoy themselves. There was a jug of creamy milk for the children (Mr. Beaver stuck to beer) and a great big lump of deep yellow butter in the middle of the table from which everyone took as much as he wanted to go with his potatoes and all the children thought—and I agree with them—that there’s nothing to beat good freshwater fish if you eat it when it has been alive half an hour ago and has come out of the pan half a minute ago. And when they had finished the fish Mrs. Beaver brought unexpectedly out of the oven a great and gloriously sticky marmalade roll, steaming hot, and at the same time moved the kettle on to the fire, so that when they had finished the marmalade roll the tea was made and ready to be poured out. And when each person had got his (or her) cup of tea, each person shoved back his (or her) stool so as to be able to lean against the wall and gave a long sigh of contentment.

For this week we had Chami Tea Winter Apple Spice Tea, a loaf of Dutch Crust bread, trout (and chicken for the non-fish eaters), boiled potatoes, and marmalade rolls.

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 7-9.pdfDownload

This recipe is inspired by The Pioneer Woman but is much faster and easier.

Ingredients:

Directions:

  1. Heat oven to 400°F (or 375°F for nonstick pan).
  2. Grease round cake pan.
  3. Unroll cinnamon roll dough and add orange marmalade.
  4. Roll dough back up.
  5. Place rolls in pan, cinnamon topping up.
  6. Bake 13 to 17 minutes or until golden brown.
  7. Spread with icing.

These were absolutely delicious! I ate so many, and I’m not even super into sweets. I had zero willpower regarding these and had such a hard time not consuming a whole pan. I definitely recommend them.

No, stop! Alright.

For more from our The Lion, the Witch, and the Wardrobe teas, go to What Excellent Boiled Potatoes

For more recipes, go to Blueberry Yogurt Scones

For more desserts, go to Turkish Delight

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

What Excellent Boiled Potatoes

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 first week were inspired by the tea party between Mr. Tumnus and Lucy Pevensie. 

Now, Daughter of Eve!” said the Faun. And really it was a wonderful tea. There was a nice brown egg, lightly boiled, for each of them, and then sardines on toast, and then buttered toast, and then toast with honey, and then a sugar-topped cake. And when Lucy was tired of eating the Faun began to talk. 

We had Chami Tea’s Winter Grey: Deviled Eggs(for brown egg lightly boiled); Salmon, Cucumber, and Radish Canapés (in place of sardines on toast); Bagels (buttered toast), Honey French Toast (for toast with honey); and a Bear Claw Coffee Cake (for sugar topped cake).

And food to go with.

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

“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.

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.

For the third week we decided to go with the dinner meal that the beavers serve the Pevensie children.

“Just as the frying pan was nicely hissing Peter and Mr. Beaver came in with the fish which Mr. Beaver had already opened with his knife and cleaned out in the open air. You can think how good the new-caught fish smelled while they were frying and how the hungry children longed for them to be done and how very much hungrier still they had become before Mrs. Beaver said, “Now we’re nearly ready.” Susan drained the potatoes and then put them all back in the empty pot to dry on the side of the range while Lucy was helping Mrs. Beaver to dish up the trout, so that in a very few minutes everyone was drawing up stools (it was all three-legged stools in the Beavers’ house except for Mrs. Beaver’s own special rocking chair beside the fire) and preparing to enjoy themselves. There was a jug of creamy milk for the children (Mr. Beaver stuck to beer) and a great big lump of deep yellow butter in the middle of the table from which everyone took as much as he wanted to go with his potatoes and all the children thought—and I agree with them—that there’s nothing to beat good freshwater fish if you eat it when it has been alive half an hour ago and has come out of the pan half a minute ago. And when they had finished the fish Mrs. Beaver brought unexpectedly out of the oven a great and gloriously sticky marmalade roll, steaming hot, and at the same time moved the kettle on to the fire, so that when they had finished the marmalade roll the tea was made and ready to be poured out. And when each person had got his (or her) cup of tea, each person shoved back his (or her) stool so as to be able to lean against the wall and gave a long sigh of contentment.

For this week we had Chami Tea Winter Apple Spice Tea, a loaf of Dutch Crust bread, trout (and chicken for the non-fish eaters), boiled potatoes, and marmalade roll.

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.

This recipe comes from Thriving Home.

Ingredients:

  • 1 1/2 pounds small baby potatoes (preferably an assortment of red, blue, and yellow)
  • 2 tablespoons butter, plus more as needed
  • Kosher salt
  • 1/4 teaspoon ground black pepper, plus more to taste
  • 1/2 teaspoon garlic powder, plus more to taste
  • 1 tablespoon minced fresh parsley, or 1/2 teaspoondried parsley flakes
  • Optional: 1/4 cup grated Parmesan cheese

Directions:

  1. If your potatoes are not bite-sized, then cut them in half.
  2. In a large pot, add enough water to cover your baby potatoes by at least 1 inch of water. Bring to a boil over high heat (put on the lid to help it boil faster). Then, salt the water liberally once it’s boiling.
  3. Boil the baby (or small) potatoes until they are fork tender, about 10 minutes depending on the size of your potatoes.
  4. Drain the potatoes in a colander over the sink and then return them to the pot.
  5. Gently toss the potatoes with the butter, 1 teaspoon Kosher salt, the pepper, the garlic powder, and the parsley.
  6. Taste and add more salt, pepper, or garlic powder, as desired.
  7. Stir in Parmesan, if desired.
  8. Serve warm or at room temperature.

These were delicious but I think Mr. Collins said it best:

For more from our The Lion, the Witch, and the Wardrobe teas, go to Turkish Delight

For more recipes, go to Blueberry Yogurt Oat Scones

For more potato recipes, go to Baked Potato Soup

For more tea posts, go to Jane Austen Birthday Party Music & Party Review

The Lion, the Witch, and the Wardrobe Tea Party/Book Club: Blueberry Rose Scones

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 first week were inspired by the tea party between Mr. Tumnus and Lucy Pevensie.

Now, Daughter of Eve!” said the Faun. And really it was a wonderful tea. There was a nice brown egg, lightly boiled, for each of them, and then sardines on toast, and then buttered toast, and then toast with honey, and then a sugar-topped cake. And when Lucy was tired of eating the Faun began to talk. 

The first week we had Chami Tea’s Winter Grey: Deviled Eggs (for brown egg lightly boiled); Salmon, Cucumber, and Radish Canapés (in place of sardines on toast); Bagels (buttered toast), Honey French Toast (for toast with honey); and a Bear Claw Coffee Cake (for sugar topped cake).

Let’s spill the tea.

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 and Lemon Butter Sandwiches, 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.

This recipe comes from Parsnips and Pastries

Ingredients:

  • 2 cups flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, very cold and cut into small cubes
  • 6 ounces fresh blueberries
  • 1 cup half and half
  • 2 teaspoons rose water

Glaze:

  • 1/2 cup confectioners sugar
  • 1–2 tablespoons half and half
  • 1/2 teaspoon rose water
  • dried rose petals

Directions:

  1. First prepare the Rose Water.
  2. Preheat the oven to 400 degrees F.
  3. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until well combined.
  4. Using a pastry cutter or food processor, cut the very cold butter into the flour mixture until pea-sized. Do not over-mix. You should still see pieces of butter in the mixture.
  5. Gently fold in the fresh blueberries.
  6. Make a well in the center of the bowl and pour in the half and half and rose water. Stir until just combined. Gently form the dough into a ball and place on a floured surface. Pat the dough down into a circle (about 6-8″ wide and 3/4-1″ thick).
  7. Cut the circle into 8 even triangles. Place the scones on a large, parchment-lined baking sheet. Space about a half-inch apart.
  8. Bake the scones until golden and cooked through, about 15-18 minutes.
  9. Make the glaze by stirring the half and half and rose water into the confectioners sugar until combined. Start with 1 tablespoon of half and half and add from there until the desired consistency is reached.
  10. Drizzle the glaze over cool scones and top with dried rose petals.
  11. For the best taste and texture, scones should be served the day of.

These were delicious but I liked the other Blueberry Scones I made better.

For more from our The Lion, the Witch, and the Wardrobe teas, go to Honey French Toast

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

For more scones, go to Cranberry Chai Scones

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

The Lion, the Witch, and the Wardrobe Tea Party/Book Club: Honey French Toast

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).

Thats me

One thing I will be doing differently here than in my earlier posts, 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.

So this book made choosing the recipes extremely easy as they have several meals. For our first tea, we were inspired by what Lucy and Mr. Tumnus have together.

“Meanwhile,” said Mr. Tumnus, “it is winter in Narnia, and has been for ever so long, and we shall both catch cold if we stand here talking in the snow. Daughter of Eve from the far land of Spare Oom where eternal summer reigns around the bright city of War Drobe, how would it be if you came and had tea with me?”…

Now, Daughter of Eve!” said the Faun. And really it was a wonderful tea. There was a nice brown egg, lightly boiled, for each of them, and then sardines on toast, and then buttered toast, and then toast with honey, and then a sugar-topped cake. And when Lucy was tired of eating the Faun began to talk. 

The first week we had Chami Teas Winter Grey: Deviled Eggs (for brown egg lightly boiled); Salmon, Cucumber, and Radish Canapés (in place of sardines on toast); Bagels (buttered toast), Honey French Toast (for toast with honey); and a Bear Claw Coffee Cake (for sugar topped cake).

This recipe comes from Farm Flavor.

Party time!

Ingredients:

  • 2 Eggs, well beaten
  • ¼ cup milk
  • ¼ cup Honey
  • ¼ teaspoon salt
  • 6-8 slices Bread
  • butter, for frying

Directions:

  1. Combine eggs, milk, honey, and salt.
  2. Dip bread slices into honey mixture.
  3. Melt butter in a large skillet. Fry in butter over medium heat until golden brown, turning once.

These were delicious and a great addition to any tea party. I don’t really like honey, but I really enjoyed these.

And eat scones!

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

For more recipes, go to Snickerdoodles

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

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

It’s back! Yes I took a brief break from posting recipes, but I’m back to sharing. 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). 

One thing I will be doing differently here than in my earlier posts, 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.

So this book made choosing the recipes extremely easy as they have several meals. For our first tea, we were inspired by what Lucy and Mr. Tumnus have together.

“Meanwhile,” said Mr. Tumnus, “it is winter in Narnia, and has been for ever so long, and we shall both catch cold if we stand here talking in the snow. Daughter of Eve from the far land of Spare Oom where eternal summer reigns around the bright city of War Drobe, how would it be if you came and had tea with me?”…

Now, Daughter of Eve!” said the Faun. And really it was a wonderful tea. There was a nice brown egg, lightly boiled, for each of them, and then sardines on toast, and then buttered toast, and then toast with honey, and then a sugar-topped cake. And when Lucy was tired of eating the Faun began to talk. 

The first week we had Chami Teas Winter Grey: Deviled Eggs (for brown egg lightly boiled); Salmon, Cucumber, and Radish Canapés (in place of sardines on toast); Bagels (buttered toast), Honey French Toast (for toast with honey); and a Bear Claw Coffee Cake (for sugar topped cake).

And if you aren’t a fan of fish or salmon, you could always leave it off.

This recipe comes from Little Broken.

Ingredients:

  • 1 Baguette, sliced into 1/2 thick slices
  • 1 Bunch of Radish, thinly sliced
  • 1 English Cucumber, thinly sliced
  • 12 Oz Smoked Salmon
  • Fresh Dill Weed
  • Freshly Ground Black Pepper

Directions:

  1. Preheat oven to 375 degrees F.
  2. Arrange the baguette slices on a large baking sheet.
  3. Bake until toasted, about 10-15 mins, flipping halfway.
  4. Remove and let cool completely.
  5. Make herb cheese.
  6. To assemble canapés: spread cheese mixture on bread, top with several slices of radishes, cucumber, and then a slice of salmon.
  7. Garnish with dill and black pepper
  8. Serve immediately.

Herb Cheese

Ingredients:

  • 4 Oz Cream Cheese Softened
  • 3 Oz Goat Cheese
  • 1 small garlic clove
  • 2 Tbsp of Fresh Dill Weed
  • Freshly ground black pepper

Directions:

  1. Combine cream cheese, goat cheese, garlic, and dill weed in a food processor.
  2. Season with black pepper.
  3. Process until smooth

These were delicious and a great addition to any tea party.

For more recipes, go to Snickerdoodles

For more canapés, go to Cucumber Aioli Canapés

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