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

Brown Sugar and Cream Cheese Scones

So last weekend I had a tea party with my friend and sister.

I wanted to share this amazing Golden Tip Lapsang Souchong tea from Crafted Leaf Teas. I got us chocolate biscuits, made Cucumber and Chicken Salad sandwiches, and for dessert the Triple Berry Salad. 

And then it came time for the scones. The previous recipes were ones I had made before, but for the scones I wanted to try something new. My friend had bought me a subscription to a tea magazine for my birthday, the first magazine being on Teatime Celebrations, and I thought I would try one of its recipes. You know me and holidays!

So I was flipping through the magazine and I had a hard time choosing between Brown Sugar and Cream Cheese Scones from Mardi Gras teatime and Cranberry Spice Scones with Maple Cream from Autumnal Harvest Tea. I eventually decided on Brown Sugar and Cream Cheese Scones with plans to make the cranberry ones at a later date.

Ingredients:

• 2 Cups of All-Purpose Flours
• 1/3 Cup of Firmly Packed Light Brown Sugar
• 2 Teaspoons Baking Powder
• 1/2 Teaspoon of Salt
• 1/4 Cup of Cold Salted Butter, Cubed
• 3 Ounces Cream Cheese, Cubed
• 3/4 Cup plus two tablespoons of cold Heavy Whipping Cream, divided
• 1/2 Teaspoon of Vanilla Extract
• Garnish: Turbinado Sugar

Directions:

1. Preheat the oven to 350 degrees F.
2. Line a baking sheet with parchment paper.
3. In a large bowl: whisk together flour, brown sugar, baking powder, and salt.
4. Using a pastry blender or two forks, cut in cold butter until it resembles coarse crumbs.
5. Add cream cheese, stirring to combine, but leave in cubes.
6. In a small bowl, stir together 3/4 cup + 1 tablespoon of cold cream and vanilla extract.
7. Add the mixture into the flour mix, until it is evenly moist. (If dough seems dry, add more cream-1 tablespoon at a time).
8. Working gently, bring the mixture together with hands until a dough forms.
9. Turn out dough onto a lightly floured surface and knead gently 4 to 5 times.
10. Using a rolling pin, roll out the dough to be 3/4 inch thick.
11. Using a 2 1/4 inch fluted round cutter, cut 12 scones from the dough.
12. Place the scones 2 inches apart on prepared baking sheets.
13. Brush scones with remaining cream.
14. Garnish tops with turbinado sugar.
15. Bake until edges are golden brown and a wooden pick inserted in the middle comes out clean, about 20 mins.
16. Serve warm.

I also made some mock clotted cream to go with them:

So first of all, I completely recognize that I rolled these out too thin. I wasn’t paying attention to how thick they should be and then just got carried away. They don’t really rise so it is important to make sure  they are the right level of thickness.

These scones weren’t horrible but they turned out a bit plain. They definitely are in need of clotted cream, honey, jam, etc., something to give them a little more umph. But not bad-I would definitely make these again if I wanted to showcase a nice jam or something. They definitely do not overpower the tea or the meal. My sister put the cream on the scone and topped it with berries from the Triple Berry Salad and that came out really good.

For more scones, go to Scottish Oat Scones

For more recipes, go to Super Easy Classic Deviled Eggs

Carrot Oatmeal Muffins

I love looking for more recipes to do that go with tea.

This recipe comes from my sister blog, MysteriousEats, I wanted to make it as I hate eating oatmeal-like for breakfast with milk or hot water. Ugh, so gross-So any time I find a recipe that uses up oatmeal in baking, I love to try it.

Yay!!!

But as I was making it I ran into one problem, I had started baking but then realized all my eggs were bad!

What to do?

I went online and found you can substitute with applesauce.

Ingredients:

• 1 1/3 Cup of Flour
• 1 Cup of Quick-Cooking or Old-Fashioned Dry Oatmeal
• 1 Tablespoon of Baking Powder
• 1/2 Teaspoon of Baking Soda
• 1 Teaspoon of Cinnamon
• 1/2 Cup of Brown Sugar
• 3/4 Cup of Finely Shredded Carrots
• 1/2 Cup of Milk
• 1/4 Cup of Unsweetened Applesauce
• 1/3 Cup of Melted Salted Butter
• 1 Teaspoon of Vanilla Extract

Directions:

1. Grease or spray with nonstick cooking spray a 12-cup muffin tin, set aside. Preheat the oven to 375 degrees F.
2. In a large mixing bowl, combine flour and oatmeal.
3. Sprinkle the baking powder, baking soda, and cinnamon on top. Mix them thoroughly.
4. Stir in the brown sugar. Mix until all is blended.
5. Shred the carrots if you haven’t already done so. A fine shred is best. You want them to cook in the time it takes the muffins to bake and turn golden brown and delicious.
6. Add the shredded carrots to your bowl and mix them thoroughly.
7. In a separate small bowl: combine the milk, applesauce, melted butter, and vanilla. Give it a good stir so that everything is well combined.
8. Dump the contents of the small bowl into the larger bowl. Gently stir just until the dry ingredients are moistened and no dry “pockets” remain.
9. Fill the prepared muffin cups 3/4 full.
10. Bake for 20-25 mins or until a toothpick inserted in the center of the muffin comes out clean.
11. Set the muffin pan on a cold burner or a wire rack for 10 mins. After they have cooled for 10 mins, put them on a rack to cool.
12. Makes about 12 muffins.

Fantastic!

I loved them! So healthy and delicious!

For more recipes, go to Slow-Cooker Bread

For more borrowed from Mysterious Eats, go to Baked Apple Slices

In other news, this is a 100th post, now my 1100th

For the 1000th post, go to Most Romantic Moment In Real Life

For the 900th post, go to But This is Your Hour—When Darkness Reigns