Teatime Recipes

Alright, I'll admit it. I do sometimes drink coffee. But in my heart of hearts I am the TeaLady (and while I'm typing I'm watching the steam from my Bewley's Irish Breakfast curling up from my cuppa.) When I get around to dusting I'll thrown in some photos of all my wonderful teapots. But until then (and until I find my duster) how about some recipes?

For a party, I present my favorite trifle recipe. Not for the kiddies, though, it has alcohol in it! Who says you can't par-teeeee with tea? This recipe is pretty decadent!

English Trifle

1 (10 3/4 ounce) frozen pound cake

1/3 cup sweet sherry

1/2 cup seedless raspberry jam 

3 cups mixed berries (sliced strawberries, raspberries, blackberries, 
blueberries), fresh or frozen (if frozen, defrost and drain before using)

Custard:                                                                           

8 egg yolks                                                        

1 1/4 cups sugar                                           

1 teaspoon vanilla extract
2 cups whole milk   

                                        
Whipped Cream:                                          
1/2 pint whipping cream   
2 tablespoons powdered sugar
  
Garnish:
fresh seasonal berries, like strawberries or raspberries, rinsed and dried

First make the custard: heat the milk in the top of a double boiler over medium low heat until film forms on it. Beat the eggs with the sugar and vanilla in a double boiler until it forms a ribbon. Then slowly pour the hot milk into the eggs, beating all the time. Place the mixture in a heavy saucepan and stir over low heat until the custard coats the back of a spoon, 10 to 15 minutes. Don't let it boil. Strain it through a fine sieve. Cool the custard in a bowl set in ice water, stirring occasionally.

Cut pound cake in half lengthwise and trim halves to cover bottom of glass trifle dish. Sprinkle cake with sherry to soak, and spread cake with jam, heating jam if necessary to facilitate spreading. Place mixed fruit on top of cake. Pour cooled 
custard over the fruit. Refrigerate, covered, at least 4 hours.

Whip cream to soft peaks. Beat in powdered sugar and continue beating until stiff. Spread whipped cream over the trifle and garnish with the fresh berries.

Yield:  8 to 10 servings

  

Note: may substitute a packaged whip cream (like Cool-Whip) for the fresh whipped cream. And really, if you don't want to make your own custard... go ahead and use a cook & serve pudding.

Okay, you've got your super sweet trifle treat. Now for some savory. Tea sandwiches can be as simple or fancy as you like. Just cut the crusts off 'em, cut 'em in quarters, and you're good to go! I like to have at least three choices of tea sandwiches for a party. So here are a few to choose from:

Smoked Salmon and Cucumber Tea Sandwiches:
1 cup whipped cream cheese

1 tablespoon chopped fresh dill

1 lemon, juiced

8 slices white bread

1/2 cucumber, very thinly sliced

4 ounces smoked salmon

Combine the cream cheese, dill, and lemon juice. Divide the mixture evenly and spread it onto the bread slices. Place a layer of cucumber onto 4 bread slices and top with a layer of smoked salmon. Top with the remaining bread. Using an electric knife, cut the crusts off, then cut each sandwich in half.

Sorry Charlie Striped Sandwiches

3 cans water-packed tuna, thoroughly drained, and flaked

5 tablespoons mayonnaise

1 tablespoon lemon juice

salt, pepper and paprika to taste

several stalks celery, finely minced

20 bread slices, for 5 sandwiches from firm white bread and 5 from whole wheat

 

Place tuna in a medium-size bowl and mash with a fork. Stir in mayonnaise and lemon juice; season with salt, pepper and paprika. Mash to a smooth paste. Stir in minced celery. Make sandwiches with tuna mixture; trim bread crusts off and cut into triangles.

Additional note: if you make the tuna mixture ahead of time and find it develops too much liquid; drain off liquid and add some softened cream cheese to bind mixture back together.

Roast Beef and Horseradish Finger Sandwiches

1 cup sour cream

1/4 cup prepared horseradish

1 tablespoon lemon juice

salt

pepper

12 slices crusty bread, sliced 1/4 inch thick

2 tablespoons olive oil

1 ½ pounds seasoned roast beef, sliced thin

romaine lettuce

 

Mix together the sour cream, horseradish and lemon juice. Season with salt and pepper. On 12 of the bread halves, spread some of the horseradish sauce. Top the sauce with 2 ounces of roast beef. Top the beef with 1 leaf of romaine lettuce. Place the remaining bread halves on top of the lettuce. Trim crusts and cut into quarters.

Curried Chicken Sandwiches

2 cups cooked, diced chicken breast

1/4 cup sliced almonds

1/2 cup nonfat plain yogurt

2 tablespoons mayonnaise

1 teaspoon curry powder

1 cup halved red grapes

1/4 cup chopped cilantro leaves

Salt and freshly ground black pepper

In a bowl, stir together the yogurt, mayo and curry powder. Fold in the chicken, grapes, and cilantro, and season to taste with salt and pepper. Serve over mixed greens or make into sandwiches with your favorite bread choice.

                                 Egg Salad Sandwich

 with Avocado and Watercress

6 eggs

1/4 cup mayonnaise, plus extra, for spreading

1 teaspoon Dijon mustard

1/2 lemon, juiced

Salt and freshly ground black pepper

8 slices whole grain bread, toasted

1 avocado, halved, peeled, seeded and sliced lengthwise

1/2 bunch watercress, stems trimmed

Cook the eggs 10 minutes in a saucepan of simmering water to cover. Drain, cool under cold running water, and peel. Roughly mash the eggs in a bowl with the mayonnaise, mustard, and lemon juice. Season with salt and pepper.

Spread 4 slices of toast with mayonnaise, if you like. Arrange about 1/4 of the avocado slices on each. Spread each with 1/4 of the egg salad and arrange watercress sprigs on top. Top each sandwich with another slice of toast and serve.

Sandwiches can be de-crusted and cut into quarters, or you can use cookie cutters to make shapes out of them - especially good for a children's tea party. I'll be sure to put in some good recipes and suggestions for that kind of event next time I blog about teatime. But for the sandwich fillings, you certainly aren't limited to bread: you can hollow out cherry tomatoes, or use a lettuce leaf as a salad bowl, or top a flat veggie (like cucumber slices) with your wonderful fillings. Really, you can be as creative as you want. One thing to note, though: if you go with the traditional bread for your creations, sandwiches can dry out if you make them ahead of time. So take care to cover them with plastic wrap until just before your party.

However you make it, and whatever you choose to serve …  have fun!