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: 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