Tea, Books, and the Trinity: TeaTime Magazine Cucumber Canapés with Lemon-Basil Butter

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through The Chronicles of Prydain. When we started I resolved to share all the recipes, but I couldn’t keep up and that’s why I’m still three years behind (but I’m getting there!) All recipes are now going to be titled Books, Tea, and the Trinity.

After we finished The Magician’s Nephew, The Lion, the Witch, and the Wardrobe; A Horse and His Boy,Prince Caspian and The Voyage of the Dawn Treader: the next book in the series was The Silver Chair.

The first week we had: Cheese and Basil Scones, TeaTime Magazine Cucumber Canapés with Lemon-Basil Butter, teatime magazine Egg Salad and Watercress Sandwiches, and yogurt fruit bark; along with Winter Grey tea.

This recipe comes from TeaTime Magazine, a wonderful gift from a friend that keeps on giving! 🙂 I love anything with radishes or another way to use up the lemons and lemon juice from our tree that never stops being full of fruit.

Ingredients:

• 1 English cucumber
• 3 slices white sandwich bread, frozen
• ½ cup unsalted butter, softened
• 1 teaspoon fresh lemon zest
• ½ teaspoon fresh lemon juice
• 2 teaspoons finely minced fresh basil
• ½ teaspoon fine sea salt
• Garnish: radishes, sliced

Directions:

1. Using a fork, scrape the sides of the cucumber lengthwise to create lines.
2. Using a sharp knife or a mandoline, slice the cucumber into 12 thin rounds. Place cucumber rounds on paper towels to absorb liquid.
3. Using a 2-inch round cutter, cut 12 rounds from frozen bread slices, discarding scraps.
4. In a small bowl, stir together butter, lemon zest and juice, basil, and salt until combined.
5. Spread a thin, even layer of butter mixture onto each bread round.
6. Top each with a cucumber slice. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for a few hours until ready to serve.
7. Just before serving, garnish each canapé with a radish half, if desired.

Delicious!

Yum!

For more canapé recipes, go to Radish-Dill Canapés

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

For more from our Books, Tea, and the Trinity tea times, go to Cheese and Basil Scones

For more recipes, go to Glazed Cinnamon Scones

For more tea posts, go to Tea for Me, Tea For YouTea for Me, Tea For You

Books, Tea, and the Trinity: Apple Buttermilk Cake

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through The Chronicles of Prydain. When we started I resolved to share all the recipes, we have made-but I haven’t gone through them as quickly as I hoped.

When we completed The Magician’s Nephew,The Lion, the Witch, and the Wardrobe; and A Horse and His Boy; we moved on to book four, Prince Caspian. This book is one of my favorites in the series as I love Prince Caspian (although the Disney film version is horrible). Like A Horse and His Boy, this book did not mention a lot of specific foods, so we planned whatever we wanted to make.

As I wasn’t in charge of this book, there will be no discussion questions, just recipes. 

The first week we had Apple Cinnamon Scones: Salmon Radish Cucumber Canapés, Cinnamon Bread-Honey-Cheese-Apple and Ham Sandwiches, Kellogg’s Cheese Potato Crisps, and Applesauce Cake; all paired with Caroline’s Coffee Roaster Princess Earl Grey (as we needed to have some royal-tea).

The next week we had lavender flowering tea, Irish Soda Bread, Tuna Salad, Twice Baked Potatoes, carrot soup, and Quaker Oatmeal Cookies with Chocolate Chips.

For our final discussion of Prince Caspian we had Earl Grey Lavender Scones, Salmon and Cucumber Sandwiches, Radish-Dill Canapés, Cheese Potato Crisps, and Buttermilk Apple Cake.

Today’s recipe is the Buttermilk Apple Cake from two peas & their pod. I first came across this recipe when I was looking for something to make with the leftover buttermilk from my Irish Soda Bread.

Ingredients:

• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon cinnamon, divided
• Pinch of fresh nutmeg
• ½ stick unsalted butter, softened
• 2/3 cup granulated sugar
• ½ teaspoon pure vanilla extract
• 1 large egg
• ½ cup shaken buttermilk
• 1 large Granny Smith apple, peeled, and sliced 
• 2 Tablespoons brown sugar
• Turbinado sugar (to sprinkle on top of cake) [I didn’t have any so I used brown sugar instead)
• Powdered Sugar (optional)

Directions:

1. Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
2. Whisk together flour, baking powder, baking soda, salt, ½ teaspoon of the cinnamon, and nutmeg. 
3. Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy.
4. Beat in vanilla. Add egg and beat until combined.
5. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
6. In a small bowl, combine the apple slices with the brown sugar and other ½ teaspoon cinnamon.
7. Stir until apples are coated.
8. Spoon batter into cake pan, smoothing top. Place sliced apples evenly over top and sprinkle with turbinado sugar.
9. Bake until cake is golden and a wooden pick inserted into center comes out clean, about 25 minutes.
10. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more.
11. Invert onto a plate. Serve with vanilla ice cream if you wish or add powdered sugar on top.

This was delicious and is a wonderful way to use up the leftover buttermilk if you are looking for something different to try. It looked a little plain so I added the powdered sugar, next time I make it I am contemplating forgoing sugar on top and maybe adding a glaze? But yes, it was absolutely delicious and I recommend it.

For more from our Books, Tea, and the Trinity tea times, go to Radish-Dill Canapés

For more cake recipes, go to Applesauce Cake

For more dessert recipes, go to Brown Butter Matcha Brownies

For more recipes, go to Dark Chocolate Peppermint Scones

For more tea posts, go to Spill the Tea: Alley Cat Cafe

Books, Tea, and the Trinity: Radish-Dill Canapés

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through The Chronicles of Prydain. When we started I resolved to share all the recipes, we have made-but I haven’t gone through them as quickly as I hoped.

When we completed The Magician’s Nephew, The Lion, the Witch, and the Wardrobe; and A Horse and His Boy; we moved on to book four, Prince Caspian. This book is one of my favorites in the series as I love Prince Caspian (although the Disney film version is horrible). Like A Horse and His Boy, this book did not mention a lot of specific foods, so we planned whatever we wanted to make.

As I wasn’t in charge of this book, there will be no discussion questions, just recipes. 

The first week we had Apple Cinnamon Scones: Salmon Radish Cucumber Canapés, Cinnamon Bread-Honey-Cheese-Apple and Ham Sandwiches, Kellogg’s Cheese Potato Crisps, and Applesauce Cake; all paired with Caroline’s Coffee Roaster Princess Earl Grey (as we needed to have some royal-tea).

The next week we had lavender flowering tea, Irish Soda Bread, Tuna Salad, Twice Baked Potatoes, carrot soup, and Quaker Oatmeal Cookies with Chocolate Chips.

For our final discussion of Prince Caspian we had Earl Grey Lavender Scones, Salmon and Cucumber Sandwiches, Radish-Dill Canapés, Cheese Potato Crisps, and Buttermilk Apple Cake.

Today’s recipe is the Radish-Dill Canapés (as I can’t find the recipe for the earlier two foods) and comes from TeaTime Magazine.

Ingredients:

• ¼ cup salted butter, softened
• 1 tablespoon finely chopped fresh dill
• 6 slices very thin wheat bread, such as Pepperidge Farm
• 6 radishes
• Garnish: fine sea salt

Directions:

1. In a small bowl, combine butter and dill, stirring until smooth and creamy. Set aside.
2. Using a serrated knife, trim crusts from bread slices to make 3¼-inch squares. Cut each square in half to make 2 rectangles. Cover with damp paper towels to prevent drying out, or store in a resealable plastic bag.
3. Using a mandoline or a very sharp paring knife, cut radishes into paper-thin slices.
4. Spread each bread slice evenly with dill butter. Lay radish slices in a shingled fashion on top of butter. Just before serving, sprinkle lightly with fine sea salt.

Make-Ahead Tip: Dill butter can be made a day in advance and refrigerated until needed. Let it come to room temperature before using. Canapés can be assembled an hour in advance and covered with damp paper towels. Sprinkle with salt just before serving.

This was delicious but I love radishes so anything with them is delicious.

For more from our Books, Tea, and the Trinity tea times, go to Twice Baked Potatoes

For more radish recipes, go to Radish Ruffle Canapés

For more Teatime Magazine recipes, go to Brisket and Slaw Roulades

For more recipes, go to Dark Chocolate Peppermint Scones

For more tea posts, go to Spill the Tea: Alley Cat Cafe

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

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 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 Ruffle Canapés, 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.The Lion, the Witch and the Wardrobe Discussion Questions Chapter 4-6.pdfDownload

This recipe comes from Tea Time Magazine.

Ingredients:

• 4 tablespoons salted butter, softened
• ½ teaspoon ground peppercorns
• 3 slices firm white sandwich bread
• 4 medium radishes
• Garnish: additional ground peppercorns

Directions:

1. In a small bowl, combine butter and peppercorns, stirring to blend.
2. Set aside.
3. Using a 1½-inch round cutter, cut 12 rounds from bread.
4. Spread peppercorn butter onto one side of each bread round. Set aside.
5. Using a mandoline, shave 48 paper-thin slices from radishes. Fold each slice in half and then into quarters.
6. Place 4 folded slices radish on top of each buttered bread round, arranging to resemble a flower.
7. Garnish each canapé with additional ground peppercorns, if desired.
8. Make-ahead tip: Butter can be made a day in advance and refrigerated in a covered container. Let come to room temperature before using. Bread rounds can be cut a day in advance and stored in resealable plastic bags. Canapés can be assembled an hour before serving.
9. Drape with damp paper towels, and refrigerate until needed.

These were delicious and beautiful!

For more from our The Lion, the Witch, and the Wardrobe teas, go to Blueberry Rose Scones

For more recipes, go to Honey French Toast

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

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.

The Lion, the Witch and the Wardrobe Discussion Questions: Chapters 1-3.docxDownload

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