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: 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: Zuppa Toscana

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). 

Party time!

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 Slow Cooker Gourmet.

Ingredients:

  • 1 pound Italian Sausage
  • ½ pound Yukon gold potatoes
  • ½ sweet yellow onion chopped
  • 3 cloves garlic minced
  • Red pepper flakes or cayenne pepper
  • 1 cup frozen kale
  • 2 cups chicken broth
  • ½ cup heavy cream
  • 2 pieces thick cut cooked bacon, chopped
  • Salt and pepper

Directions:

  1. Add ground sausage to skillet over medium high heat and cook through.
  2. Transfer to slow cooker.
  3. Scrub and dice potatoes and add to slow cooker along with diced onion, garlic and red pepper flakes
  4. Add kale and chicken broth and cover and cook on high for 3-4 hours or low for 6-8
  5. Stir in cream, cooked bacon and salt and pepper to taste

This soup was soooo good! I ate several bowls!

For more from our The Lion, the Witch, and the Wardrobe teas, go to Radish Ruffle Canapés

For more recipes, go to Blueberry Rose Scones

For more soup recipes, go to Baked Potato Soup

For more tea posts, go to Honey French Toast

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