The Magician’s Nephew Tea Party/Book Club: Cranberry Feta Pinwheels

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 four we had Tiesta Tea Victorian Earl Grey, Lavender and Earl Grey Scones, Chicken Salad Sandwiches, Hummus Tomato Salad, Cranberry Feta Pinwheels, and Triple Berry Salad.

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 pinwheels.

This recipe comes from Let’s Dish.

Ingredients:

• 8 ounces Cream Cheese
• 1/2 Cup of Crumbled Feta Cheese
• 1/2 Cup of Chopped Green Onions
• 1 5-oz Package Dried Cranberries
• 4 10-inch Tortillas

Directions:

1. In a small bowl; combine the cream cheese, feta cheese, and green onion.
2. Stir in the dried cranberries.
3. Divide mixture evenly between the four tortillas. 
4. Roll each tortilla up as tightly as you can and wrap in plastic wrap.
5. Refrigerate for 1 hour.
6. Slice the rolled tortillas into 1-inch slices and serve.

This was delicious. We all loved them, and they were a great addition to our tea party. 

For more from The Magician’s Nephew Book Club/Tea Party/ Bible Study, go to Tomato Hummus Salad

For more tea posts, go to I Tried Madsen Creations’ Reusable Cloth Teabags

For more recipes, go to Lavender and Earl Grey Scones

The Magician’s Nephew Tea Party/Book Club: Tomato Hummus Salad

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 four we had Tiesta Tea Victorian Earl Grey, Lavender and Earl Grey Scones, Chicken Salad Sandwiches, Hummus Tomato Salad, Pinwheels, and Triple Berry Salad.

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 as we used an old Chicken Salad recipe, the next is sides.

This recipe comes from Plum Deluxe. I choose it as most of the food we have been eating has been heavy and I wanted something lighter.

Ingredients:

• 1 Tablespoon of White Wine Vinegar
• 2 Tablespoons of Extra Virgin Olive Oil
• 1 Clove of Garlic, Peeled and Finely Minced
• 1/4 Teaspoon Salt
• Ground Black Pepper
• 2-3 Large Ripe Tomatoes
• 1-2 Cups of Hummus

Directions:

1. In a small bowl, whisk together vinegar, olive oil, garlic, salt, and pepper until emulsified. Set aside.
2. Cut tomatoes into thick slices and arrange 3 per plate.
3. Top each tomato slice with a tablespoon of hummus.
4. Drizzle with salad dressing and serve immediately.

These were delicious. I had so many extra though, as I had made too much, and ended up using the rest to make a spaghetti sauce. A great recipe, that I know I will make again.

For more tea posts, go to I Tried Madsen Creations’ Reusable Cloth Teabags

For more recipes, go to Lavender and Earl Grey Scones

For more salad recipes, go to Basic Chicken Salad

The Magician’s Nephew Tea Party/Book Club: Lavender and Earl Grey 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 we had 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, Cucumber Aioli Canapés, Ham, Cheddar, and Apple Tea Sandwiches, Cranberry, Brie, and Rosemary Bites, and Mini Pumpkin Crème Brûlée.

And now to the fourth week. This week we had Tiesta Tea Victorian Earl Grey, Lavender and Earl Grey Scones, Chicken Salad Sandwiches, Pinwheels, Hummus Tomato Salad, and Triple Berry Salad.

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 we always start with scones.

This comes from Flour Covered Apron.

And something yummy to eat with it. 🙂

Ingredients for Earl Grey Lavender Scones:

• 2 Cups of All Purpose Flour
• 1/4 Cup of Sugar
• 1 Tablespoon of Baking Powder
• 1/2 Teaspoon of Salt
• 3 Tea Bags of Earl Grey Tea Blend or ~3 Teaspoons of Loose Leaf Earl Grey Tea
• 1/2 Cup of Butter, Frozen
• 1/2 Cup of Whipping Cream
• 1 Large Egg
• 2 Teaspoons Vanilla Extract

Ingredients for Earl Grey Lavender Glaze:

• 1.5 Teaspoons Culinary Lavender, plus more for garnishing
• 1/2 Cup of Milk
• 2 Tea Bags or 2 Tsps of Loose Leaf Earl Grey
• 1 1/4 Powdered Sugar

Directions for Scones:

1. Preheat the oven to 400 degrees F.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Open the 3 tea bags and empty the ground tea leaves directly into the flour mixture-whisk to combine. If using loose leaf tea, grind it down so that it is smaller.
4. Grate the frozen butter and cut it into the flour mixture, using the pastry cutter until incorporated and the mixture has the texture of fine crumbs.
5. In a small bowl, whisk together the cream, egg, and vanilla extract.
6. Make a well in the middle of the dry ingredients, then mix together.
7. Once completely combined, turn the dough out onto a lightly floured surface and knead until it comes together.
8. Shape the dough into a disc about 8 in in diameter.
9. Slice into 8 wedges.
10. Place the wedges about 2 inches apart on a lined baking sheet.
11. Bake at 400 degrees F for 18-22 mins, or until scones are tall and golden brown.
12. Transfer to wire rack to cool completely.

Directions for Glaze:

1. In a small saucepan, bring the milk and lavender to a simmer.
2. Remove from heat, then steep the two bags of Earl Grey teabags or loose leaf tea for about 7 mins.
3. Using a small sieve, or infuser, strain the mixture and discard the lavender.
4. Measure 1/4 cup of the steeped milk.
5. Pour into a small bowl and whisk together with the powdered sugar. For a thicker glaze, add more powdered sugar until desired consistency and sweetness are reached.
6. Once scones are cool, drizzle with glaze and sprinkle with lavender.

These were extremely delicious, espechially as my sister dried the lavender fresh from our garden. Everyone could not get enough of them.

For more from The Magician’s Nephew Tea Party/Book Club, go to Mini Pumpkin Crème Brûlée

For more recipes, go to Cranberry, Brie, and Rosemary Bites

For more Earl Grey Tea recipes, go to Lavender Earl Grey Tea Shortbread Cookies

For more scones, go to Parmesan and Chive Scones

For more tea posts, go to How the Queen Found the Perfect Cup of Tea

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

Triple Berry Salad

So in yesterday’s post, I talked about how I was looking for things to make for my tea party/book club meeting that are Regency-ish but cool for summer.

I was thinking about Emma’s picnic and the strawberries they eat:

I started looking through recipes for a strawberry dish when I remembered a fantastic one that my sister blog Mysterious Eats made.

Ingredients:

• 6-8 Ounces of Strawberries
• 6 Ounces of Blueberries
• 6 Ounces of Raspberries
• 1/4 Cup of Sugar
• 1/4 Cup of Water
• 1/2 Teaspoon of Vanilla Extract

Directions:

1. Place sugar and water in a small saucepan over medium heat.
2. Bring mixture to a simmer (there will be small bubbles), and stir until the sugar is dissolved.
3. Remove from heat and cool for 5 mins.
4. Stir in vanilla extract.
5. Chill completely in fridge.
6. Rinse the berries.
7. Hull the strawberries and slice into 2-3 pieces.
8. Place all the berries in one bowl.
9. Just before serving, drizzle the berries with the vanilla sugar syrup.
10. Toss gently.
11. Serve

Thoughts After Cooking:

What did I think?

It was just the perfect blend of everything and absolutely delicious.

For more recipes, go to Aunt Neal’s Old-Fashioned Tea Cakes

For more Jane Austen quotes, go to Hot Humid Days are Reading Days