The Lion, the Witch, and the Wardrobe Tea Party/Book Club: Turkish Delight

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 Oh The Things We’ll Make.

Ingredients:

  • 2 cups sugar
  • 3/4 cup water
  • 1/8 tsp. citric acid or lemon juice or cream of tartar
  • 1/2 cup water
  • 5/8 cup cornstarch
  • Rose flavor to taste- rose water, syrup, or oil
  • Red coloring (optional)
  • extra cornstarch for dusting

Directions:

  1. Line pans with greased wax or parchment paper. (The final candy will be sticky, and that will help with the unmolding process.)
  2. Begin by mixing together the first 3 ingredients (sugar, 3/4 c. water, and citric acid) in a heavy bottom pan, and bring to a slight boil before lowering the heat.
  3. Heat, without needing to stir, over low to medium heat until you reach 260ºF. You can occasionally use a spatula to wipe down any sugar crystals from the side of the pan throughout this process.
  4. Meanwhile, mix together the solution of cornstarch and water.
  5. When the sugar syrup has reached the right temperature, temporarily take it off the heat source and ladle in a bit of the sugar syrup into the cornstarch mixture to warm it.
  6. Slowly drizzle the cornstarch mixture into the sugar syrup while continuously stirring them together.Once all of the cornstarch solution has been completely incorporated, begin to stir the mixture over low heat.
  7. You will notice that the mixture should get quite thick almost immediately.
  8. Despite the fact that the mixture is quite thick, you will want to reduce and thicken it even more before adding in your flavorings. Keep the mixture over a low heat so that the sugar won’t caramelize on the bottom, affecting the flavor of the final product.
  9. As you heat and stir, you should notice that the gel becomes quite transparent. It will also reduce slightly in volume.To determine the point when you should add your flavoring, test the consistency of your candy by dipping a spoon into the gel, and then dipping the gel covered spoon into a glass of ice water.
  10. As the candy cools, you can judge the consistency and stop when you are happy with it. The longer you cook the candy at this stage, the chewier it will become and the more it will hold its shape at room temperature.
  11. Add in your flavorings and colorings. Use a combination of 2 Tbsp. rose water, and 2 Tbsp. rose syrup.
  12. Once you’ve incorporated all of your flavorings, check the texture once more to make sure that the addition of any new liquids hasn’t affected the consistency of your candy too much.
  13. If necessary, slightly mix and warm your mixture a little longer at very low heat to help evaporate a little water, but be careful and take into account that doing this for too long can alter and diminish the flavorings you have added.
  14. When you are happy with your result, pour the mixture into your prepared molds and spread it out as best you can with a spatula. It should be very thick and sticky.
  15. Let cool for several hours. Cut into small squares, using cornstarch to keep the candies from sticking to one another.
  16. If you do choose to use powdered sugar for dusting, keep in mind that the candy may sweat and the sugar coating may end up “melting” off of the candy so you may have to add in more cornstarch or reapply the coating before serving your candy.

So to be honest with you guys, I don’t get what Edmund was going on about. I mean I know they are magical/enchanted but Turkish Delight is not worth betraying your whole family for. I found it to be too sweet and not something I could ever find myself wanting. The rest of the group loved it, but I just was not a fan.

I guess I’m just not angry and envious enough? Maybe I’m too much like Lucy? All I know is Turkish Delight was not the thing for me.

For more from our The Lion, the Witch, and the Wardrobe teas, go to Zuppa Toscana

For more recipes, go to Radish Ruffle Canapés

For more desserts, go to Snickerdoodles

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 Magician’s Nephew: Snickerdoodles

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). This week was the last for TMN and we had Chai Tea, Cranberry Chai Scones, Cucumber Canapés, Prosciutto Wrapped Asparagus, Mini Shepherd’s Pie, and Snickerdoodles.

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I though it would be able to post these faster, but I have really fallen behind. I’m trying though!

tea

So I will not be sharing the Shepherd’s Pie recipe as my sister made it and made it up without writing down how to recreate it. Instead I will be jumping straight to snickerdoodles. This recipe comes from The King Arthur Flour Cookbook.

Ingredients:

  • 1 cup (184g) shortening
  • 1 1/2 cups (298g) sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 3/4 cups Flour
  • Cinnamon Sugar

Directions:

  1. Preheat the oven to 400°F.
  2. Lightly grease (or line with parchment) two baking sheets.
  3. In a medium-sized mixing bowl, beat together the shortening and sugar until smooth
  4. Then beat in the eggs, again beating until smooth. The mixture will become lighter, and lighter-colored, as you beat; this is the result of air being absorbed.
  5. Beat in the vanilla, cream of tartar, baking soda and salt.
  6. Then add the flour, mixing slowly until combined.
  7. Place about 1/2 cup cinnamon-sugar in an 8″ or 9″ round cake pan.
  8. Drop the soft dough by tablespoonfuls into the pan with the sugar, about 6 to 8 balls at a time. Gently shake the pan to coat the dough balls with sugar.
  9. Place the cookies on the prepared baking sheets, leaving about 1 1/2″ between them.
  10. Using the bottom of a glass, flatten each cookie until it’s about 1/2″ thick. Repeat until you’ve used up all the dough.
  11. Bake the snickerdoodles for 11 to 12 minutes, reversing the position of the pans (top to bottom, and back to front) midway through.
  12. Remove the cookies from the oven once they’re set and just starting to turn golden. Transfer them to a rack to cool completely.

These were delicious and a perfect addition to our tea time.

teamansfieldpark

For more from The Magician’s Nephew Tea Party/Book Club, go to Prosciutto Wrapped Asparagus

For more recipes, go to Cranberry Chai Scones

For more pie recipes, go to Jane Austen Birthday Party Menu, Plus How to Dip Cookies in Chocolate, and a Sugar Cookie Recipe

For more tea posts, go to Melt-in-Your-Mouth Buttermilk Chocolate Cookies

The Magician’s Nephew Tea Party/Book Club: Cranberry Chai Scones

So every Wednesday, starting last 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 was 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 SconesCurried Egg Salad Triple Stacks SandwichesTurkey-Apple Tea SandwichesFotina Flower Puffed Pastry, and Lemon Gingerbread Cake.

The third week we had Organic India Tulsi Masala Chai Tea, Parmesan and Chive SconesCucumber Aioli CanapésHam, Cheddar, and Apple Tea SandwichesCranberry, Brie, and Rosemary Bites, and Mini Pumpkin Crème Brûlée.

The fourth 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 Easy Fruit Tarts.

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That brings us to week six, when we had Cinnamon Bun Scones, Curry Egg Salad Triple Stack Sandwiches, Cranberry Feta Cheese Pinwheels, Savory Meat Hand Pies, and Melt-in-Your-Mouth Buttermilk Chocolate Cookies.

And now for the last of our Magician’s Nephew book club/Bible study/tea party: Chai Tea, Cranberry Chai Scones, Cucumber Flatbread Canapés, Mini Shepherd’s Pie, Prosciutto Wrapped Asparagus, and Snickerdoodles.

As I was unable to share these earlier I’m catching up now and am starting with scones of course!

jamaicainneatfooddinner

This comes from TeaTime Magazine’s November/December 2020 edition. This was originally supposed to be gluten free, but as none of us have a gluten allergy, I just made them with regular flour. You were also suppose to refrigerate the steeping milk and chai tea, but I hadn’t read that and steeped it for only an hour. They still tasted good.

StirsTea
YUM!

Ingredients:

  • 3/4 Cup of Whole Milk
  • 3 Tablespoons of Masala Chai Loose Leaf Tea
  • 2.5 Cups of Flour
  • 4 Teaspoons Baking Powder
  • 1/2 Teaspoon of Salt
  • 5 Tablespoons of Unsalted Butter, cubed
  • 1/4 Cup plus 1 Tablespoon of Sugar (Granulated), divided
  • 1/2 Cup of Dried Cranberries
  • 2 Medium Eggs
  • 1/2 Teaspoon of Vanilla Extract

Directions:

  1. In a pint jar with lid, combine milk and loose leaf tea. Steep for 6 hours.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, whisk together flour, baking powder, and salt.
  4. Using fingers, rub in butter as lightly as possible until the mixture resembles coarse crumbs.
  5. Stir in 1/4 cup of sugar and then the cranberries.
  6. Using an infuser or fine-mesh sieve, strain infused milk.
  7. In a medium bowl, whisk together eggs, 1/2 cup + 2 tablespoons of infused milk, and vanilla extract.
  8. Add egg mixture to flour mixture, and stir until dough begins to form.
  9. Working gently, being mixture together with hands until the dough forms.
  10. Turn out dough onto a floured surface, and gently knead by patting dough and folding it in half 3 or 4 times.
  11. Using a rolling pin, roll out dough to a 1-inch thickness.
  12. Using a 2.5 inch fluted round cutter dipped in flour, and cut as many scones as possible from the dough.
  13. Place scones on the prepared baking sheet and freeze for 30 minutes.
  14. Preheat ovens to 400 degrees F.
  15. Sprinkle tops of scones with 1 tablespoon of sugar.
  16. Bake until scones are lightly Golden, 16-18 minutes.
  17. Serve immediately.
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These were extremely delicious and as you see, I enjoyed them the next morning as well with Purple Jasmine tea (this pic is from my Tea Advent Calendar Swap 2020.)

Emma1996tableeating

For more from The Magician’s Nephew Tea Party/Book Club, go to Melt-in-Your-Mouth Buttermilk Chocolate Cookies

For more recipes, go to Jane Austen Birthday Party Menu, Plus How to Dip Cookies in Chocolate, and a Sugar Cookie Recipe

For more scone recipes, go to Cinnamon Bun Scones

For more tea posts, go to Savory Meat Hand Pies

Jane Austen Birthday Party Menu, Plus How to Dip Cookies in Chocolate, and a Sugar Cookie Recipe

So as you know if you have been following my page, I just celebrated my 29th birthday with a Jane Austen Garden Tea Party.

Some of you might be wondering why I am so extensively going through all the party planning and it was because I had been planning to have this two years ago, but life got in the way so I decided to wait and now I’ve finally been able to have it.

Party time!

So far we have gone over invitations, decorations, prizes, activities to have, how to make your own piñata, etc. Before we go over the games I thought I would share the menu.

So starting with sandwiches, remember how we’ve been having those The Magician’s Nephew Bible study/book club/tea party? Well, those have also been a dry run for me as it gives me a chance to try out recipes and see which ones I really love. I decided to start off with one I really loved: Curried Egg Salad Triple Stacks Sandwiches

I also really love cucumber sandwiches and wanted to use the recipe from Spend With Pennies but to save time I used Chive and Onion Cream Cheese Spread.

I know not everyone will be into them so I needed some regular sandwiches. I decided on Turkey-Apple Tea Sandwiches:

And I rounded it out with Tea Time Magazine’s Ham and Cheese Tea Sandwiches:

Out of all of them, the Ham and Cheese did the best. They were all gone before the party’s end.

My mom made a salad for a side and then we went to the strawberry farm down the street and bought a ton of strawberries. Yep, I wanted it to be like Donwell Abbey.

Unfortunately, I didn’t have any scones. I had wanted to make some, but I ran out of time. I had also planned to buy some, but when I went to the store they were all out.

But I had lots of desserts! I had made them a few weeks earlier and put them in the freezer until the day before the party. The first cookie I made was Crispy, Chewy, Matcha Green Tea Cookies.

People didn’t really like these as much as the other cookies, but I love them. They were eaten, just not as much as all the others.

The next cookie I made was Basic Shortbread:

But I used a cookie cutter to make them into teapot shape; along with cutting the other half of the cookies into a teabag shape. And I dipped them in chocolate

Chocolate Dipped Cookies:

  1. Have your cookies baked and cooled.
  2. Using a double broiler, melt a chocolate bar or chocolate chips.
  3. If you do not have a double broiler, get two pots about the same size or have one be slightly smaller than the other. Heat water in one until it boils. Turn down the flame and take the other pot and hold it over the one with boiled water. Place the chocolate in the top pot and stir until melted.
  4. When chocolate is melted, dip cookies and lay on wax paper. Put cookies in freezer or fridge to get chocolate to harden.

The last cookie I made was Better Home and Gardens Sugar Cookies.

Ingredients:

  • 2/3 Cup of Shortening
  • 3/4 Cups of Sugar
  • 1 Teaspoon of Vanilla
  • 1 Egg
  • 4 Teaspoons of Milk
  • 2 Cups of All-Purpose Flour (Sifted)
  • 1.5 Teaspoons of Baking Powder
  • 1/4 Teaspoon of Salt

Directions:

  1. Throughly cream shortening, sugar, and vanilla.
  2. Add egg; beat until mixture light and fluffy.
  3. Stir in milk.
  4. Sift together flour, baking powder, and salt.
  5. Blend dry ingredients to the wet ingredients.
  6. Divide dough in half.
  7. Chill for one hour.
  8. On a lightly floured surface, roll dough to 1/8 of an inch thickness.
  9. Cut into desired shapes with cookie cutters.
  10. Bake on greased cookie sheet at 375 degrees F for 6-8 minutes.
  11. Cool slightly, then remove from pan.

I had wanted to make Meyer Lemon Poppyseed Cake but I ran out of time and I ended up just buying an Almond Poppyseed cake from Raleys. It was good, but not as amazing as the Meyer Lemon Poppyseed Cake.

My friend also made Carrot Cake (my favorite) and carrot cake cupcakes. I didn’t take a picture of the cake (so good) but in the picture below, where the cupcakes are is where the cake was placed. All the cupcakes were gone by the end of the party. The recipe is a secret or else I would have shared that too.

I’ve been having so much fun sharing all these things with you, and even though the party has ended I will be continuing to share all my other party plans!

For more of my Jane Austen Birthday plans, go to Jane Austen Birthday Party: Croquet

For more Jane Austen party ideas, go to Jane Austen Birthday Party: Paper Fan Making

For more desserts, go to Melt-in-Your-Mouth Buttermilk Chocolate Cookies

For more cookie recipes, go to The Picture of Earl Grey Tea Cookies

For more recipes, go to Savory Beef Hand Pies