| Taste the difference! |
Scones
1 1/2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup heavy whipping cream
2 teaspoons finely shredded lemon zest (optional)
1/2 cup dried cranberries or raisins (optional)
Preheat oven to 375. Mix together the flour, sugar, baking
powder, and salt. Make a well in the center and and pour in
the cream and lemon peel. Stir together until crumbly then
use your hands to gently knead the dough into a ball.
Place ball onto floured surface and either roll out or pat the
dough into a circle (7 1/2" around). Cut the dough like pizza
into 6 - 8 wedges. Place scones 1" apart on an ungreased
cookie sheet or baking stone. Lightly brush scones with
additional cream and sprinkle with sugar. Bake about 18
minutes or until scones are golden brown. Serve warm.
Dried Fruit Scones
1/2 c. Butter (cold)
2 1/2 c. Flour
1 tsp. Baking powder
1 tsp. Baking soda
1/2 tsp. Salt
2 tsp. Orange zest
1/2 c. Currants (or raisins, dried cranberries, dried
blueberries)
1/3 c. Honey
1/2 c. Sour cream
1 Egg, beaten
1 Egg white (optional)
Preheat oven to 375°. In a large bowl combine flour, soda,
baking powder, salt and orange zest. Using a pastry
blender, cut in butter until it forms small pea sized clumps
(this is important--don't use a mixer or your scones will be
tough!). Add the currants or raisins. In another bowl,
combine honey, sour cream, and lightly beaten egg with
whisk. Stir honey mixture into dry ingredients and mix to form
a soft dough. Add more flour if necessary. Knead dough on
a floured board 10 times. Shape dough into an 8" square.
Cut into 4 pieces then into triangles. Brush with egg white
using pastry brush. Bake 10 to 20 minutes, or until golden
brown.
Buttermilk Scones
2 cups flour
1 tablespoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
6 tablespoons butter
1/2 cup buttermilk (or milk)
lightly beaten egg
Mix dry ingredients. Cut in butter until coarse crumbs. Make
a well and pour in buttermilk. Mix until dough clings together
and is a bit sticky. Turn out on floured surface and shape or
cut. Brush with egg white. Bake at 425 for 10-20 minutes or
until light brown.
Easy Devonshire Cream
1 cup Heavy cream
1/2 tsp. Cream of tartar
1/2 cup Powdered sugar
1 tsp. Vanilla
Beat all ingredients until stiff. Refrigerate and serve with
scones and jam.
1 1/2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup heavy whipping cream
2 teaspoons finely shredded lemon zest (optional)
1/2 cup dried cranberries or raisins (optional)
Preheat oven to 375. Mix together the flour, sugar, baking
powder, and salt. Make a well in the center and and pour in
the cream and lemon peel. Stir together until crumbly then
use your hands to gently knead the dough into a ball.
Place ball onto floured surface and either roll out or pat the
dough into a circle (7 1/2" around). Cut the dough like pizza
into 6 - 8 wedges. Place scones 1" apart on an ungreased
cookie sheet or baking stone. Lightly brush scones with
additional cream and sprinkle with sugar. Bake about 18
minutes or until scones are golden brown. Serve warm.
Dried Fruit Scones
1/2 c. Butter (cold)
2 1/2 c. Flour
1 tsp. Baking powder
1 tsp. Baking soda
1/2 tsp. Salt
2 tsp. Orange zest
1/2 c. Currants (or raisins, dried cranberries, dried
blueberries)
1/3 c. Honey
1/2 c. Sour cream
1 Egg, beaten
1 Egg white (optional)
Preheat oven to 375°. In a large bowl combine flour, soda,
baking powder, salt and orange zest. Using a pastry
blender, cut in butter until it forms small pea sized clumps
(this is important--don't use a mixer or your scones will be
tough!). Add the currants or raisins. In another bowl,
combine honey, sour cream, and lightly beaten egg with
whisk. Stir honey mixture into dry ingredients and mix to form
a soft dough. Add more flour if necessary. Knead dough on
a floured board 10 times. Shape dough into an 8" square.
Cut into 4 pieces then into triangles. Brush with egg white
using pastry brush. Bake 10 to 20 minutes, or until golden
brown.
Buttermilk Scones
2 cups flour
1 tablespoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
6 tablespoons butter
1/2 cup buttermilk (or milk)
lightly beaten egg
Mix dry ingredients. Cut in butter until coarse crumbs. Make
a well and pour in buttermilk. Mix until dough clings together
and is a bit sticky. Turn out on floured surface and shape or
cut. Brush with egg white. Bake at 425 for 10-20 minutes or
until light brown.
Easy Devonshire Cream
1 cup Heavy cream
1/2 tsp. Cream of tartar
1/2 cup Powdered sugar
1 tsp. Vanilla
Beat all ingredients until stiff. Refrigerate and serve with
scones and jam.
More Scone Recipes
Tea sandwiches are dainty and delicious. They aren't meant to be filling because they are part of the overall Afternoon
Tea experience. They can be savory or sweet and may be triangles, hearts, circles, crescents or other fancy shapes. The
bread is always fresh and very thin. More often than not, the tea sandwich is abscent of meat, unless it is ground or
chopped very fine.
Preparation of the Sandwiches
Work on a large enough space that you can cut, spread, and assemble all in one spot. Prepare the sandwiches as close to
serving time as possible to maintain freshness. Use your creativity when choosing the type of bread-as long as the slices
are very thin, any variety as fine. Examples are whole wheat, white, rye, raisin, pumpernickle, etc.
The crusts should be cut off the bread after slicing with a sharp serrated knife. When spreading your filling or butter be
sure to spread no thicker than the thickness of the bread, taking it to the edge and keeping it evenly thick. Do not run over
the sides. If a recipe calls for the bread to be buttered before adding the filling, you should neatly and lightly spread with
butter first.
Below are some sandwiches to choose from. Simple can be elegant as well. Feel free to experiment and you will create
some wonderful tea sandwiches.
Cheese and Orange Marmalade Sandwiches
Ingredients:
1/2 cup cream cheese
1/2 cup cream
1/2 cup orange mamalade
Spread half the slices of buttered bread with the cheese, softened with the cream. Spread the other slices with orange
mamalade. Press the slices together.
Cheese and Banana Sandwiches
Ingredients:
1 cup cream cheese
1/4 cup cream
2 bananas
1/4 cup mayonnaise
Mash the bananas and mix with the cream cheese. Add the cream and mayonnaise and spread on slices of white bread.
Salmon Sandwiches
Ingredients:
1 cup canned salmon, drained and bones removed
1/4 cup mayonnaise
salt and pepper to taste
Fresh dill sprigs and lettuce
Bread of your choice
Mix the salmon and mayonnaise until it is creamed. Spread on the bread slices and top with a small sprig of fresh dill and a
fresh lettuce piece. Note: This basic recipe can be used for tuna or the small canned shrimp that have been chopped
finely. You can also substitute watercress, argula or add very thin slices of cucumber or radish.
Radish Tea Sandwiches
Ingredients:
1 cup minced radishes
1 tsp. poppy seeds
1 cup cream cheese, softened
6 slices homemade or homestyle bread
3/4 tsp. salt
24 leaves of young argula, spinach or raddichio
Combine the minced radishes, poppy seeds, cheese and salt. Blend well. Cover 3 slices of the bread with the radish
mixture-about 1/4 " thick. Top with the lettuce leaves and another slice of bread. Cut each sandwich into small squares or
triangles with a sharp serrated knife. You can vary this by adding VERY thin slices of cucumber on top of the cheese, and
Bibb lettuce. For a crunchy treat use Romaine. You may have left over radish mixture depending on the size of your bread.
Pear and Walnut Tea Sandwiches
Ingredients:
8 ozs. cream cheese, softened
4 ozs. blue cheese, crumbled
1/2 cup chopped toasted walnuts
2 (16-oz.) cans pear slices, drained
8 ozs. thinly sliced ham
Your choice of bread: mini bagels, mini croissants or slices of homemade sweet bread, such as Sally Lunn or Oatmeal.
In small bowl, combine cream cheese, blue cheese and walnuts; mix well. Spread cheese filling on bottom half of the bread
you chose, followed by a layer each of ham slices and pear slices. Top sandwiches with remaining halves. If you are using
regular size bread, use a sharp knife to cut into quarters. Note: You can slice canned pears yourself OR use fresh pears
as well
Cucumber Shrimp Tea Sandwiches
Ingredients:
1/3 cup minced green onions
1/4 cup soft cream cheese, room temperature
1/4 cup mayonnaise
1/4 cup plain low-fat yogurt
2 tsp. fresh minced dill
1/4 tsp. garlic powder
1/4 tsp. black pepper
6 thinly sliced slices of homestyle white bread
1 1/2 pounds medium shrimp, cooked and peeled
1 cup thinly sliced cucumber
1/2 cup thinly sliced radishes
6 lettuce leaves
Combine first 7 ingredients in a bowl. Cut rolls in half horizontally. Spread the cream cheese mixture on three slices of
bread. On the other three slices add the shrimp, then arrange the cucumber and radishes evenly on top. Next add one
lettuce leaf to each slice, then top with the slices that were covered with the cheese mixture. Press down lightly and cut into
triangles with a serrated knife. If necessary you can place a decorative toothpick in each triangle. Notes: Use your favorite
type of lettuce. You can also buy small salad shrimp and diced them up into the cheese mixture instead of using the bigger
ones.
Cucumber and Nasturtium Sandwiches
Ingredients:
2 medium sized cucumbers
8 thin sliced brown bread
4 nasturtium leaves
mayonnaise
onion juice or powder
Peel, half, seed and finely chop the cucumbers. Place in a bowl and add a dash or two of the onion juice or powder and
enough mayonnaise to make it spreadable. Butter the slices of bread, and for each sandwich spread on enough cucumber
mixture to cover lightly. Lay a leaf on top of each piece of bread and top with another one. Trim the crust. Makes 4
sandwiches. Note-you could substitute any nice lettuce or watercress for the nasturtium. Also when you place these on a
platter or each plate be sure to garnish with a nasturtium bloom!
Bacon Dill Sandwiches
8 oz. Cream Cheese (softened)
1/2 c. Mayonnaise
5 Bacon slices (finely chopped)
1 tbs. Chopped green onion
1 tsp. Dill weed
1/8 tsp. Pepper
1 c. Toasted slivered almonds
Mix ingredients until well combined. Spread half of the bread with a thin coating of mayonnaise. Spread the other bread
with the cream cheese mixture. To make each sandwich, cut off crusts, and cut into three parallel sections, or four triangles.
Cheesy Bacon Bites
1 pkg. (8 oz.) cream cheese, softened
1/8 tsp. black pepper
1/2 c. cooked, finely chopped bacon
2 tbs. finely chopped onion (I use green for color)
1 pkg. Pillsbury refrigerated crescent rolls
1/4 c. cheddar cheese
Preheat oven to 350°. Combine all ingredients in a medium sized bowl. Separate crescent rolls into two rectangles. Spread
cream cheese mixture on each rectangle and roll it up like a cinnamon roll, starting at the longest side, and then seal the
edge. Cut each roll into 16 slices. I start by cutting it in half, then each piece in half again and then again and then one last
time. Than should give you sixteen even pieces. Place the slices cut side down on a cookie sheet. Bake them for 15
minutes or until golden brown. Serve warm. Makes 32 appetizers.
Shepherd's Pie
2 lbs ground beef, browned,drained
1 can green beans, drained (or I use 1 1/2-2 cups fresh or frozen green beans)
1 can tomato soup, undiluted
1/2 cup chopped onion
4 cups prepared mashed potatoes
3/4 cup Grated cheddar cheese
Brown ground beef with chopped onion. Add green beans and soup. Mix together and put into a 9x13 pan. Top with
mashed potatoes and cheddar cheese. Bake for 45 minutes at 350 degrees. Garnish with a light sprinkling of paprika and
parsley.
Steak and Ale Pie
5-6 bacon strips, cut in 1" strips
1 1/2 pounds sirloin steak, cubed
1/3 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1 onion, chopped
1/2 pound fresh mushrooms -- sliced
1-2 cubed potatoes
2 cups beef broth
1 1/2 cups dark ale
1 tablespoon Worcestershire sauce
2 bay leaves
1 tablespoon fresh thyme
Directions:
Preheat oven to 375 degrees F. Heat a large skillet , cook bacon. Drain. Add beef to pan and sauté just long enough to
brown meat on all sides. Remove. Add oil if needed and sauté onion, and mushrooms just until browned. Sprinkle in the
flour and cook 4-5 more minutes. Slowly add ale, Worcestershire sauce and beef broth, making a thickened gravy. Add
beef and bacon back in. Add potatoes, bay leaves and thyme. Mix well. Cover and simmer on low for 1-2 hours until meat
is tender and mixture has thickened. Add salt and pepper to taste. Pour into a deep round baking pan. Make pastry and
cover the meat mixture. Crimp and seal edges to the baking pan. Cut a vent in the top. Brush with and egg white if desired.
Bake in preheated oven for 30-35 minutes, until pastry is deep golden brown.
Pastry Dough
1 1/2 cups flour
1/2 tsp salt
1/4 tsp. baking powder
10 tbs. unsalted butter
4-5 tbs. ice cold water
Cut butter into the flour, salt and baking powder until coarse crumbs. Add water 1 tbs. at a time until dough begins to hold
together. Shape into a ball, cover in plastic wrap and refrigerate. When ready, roll into a circl on a well floured surface. Lay
over mat pie, trim edges, crimp and bake.
Celery and Walnut Sandwiches
4 oz. cream cheese, softened
1/2 cup celery, finely chopped
1/2 cup diced toasted walnuts
To toast walnuts, spread on a baking stone ( or sheet) and bake at 375 5-10 mintues until lightly browned. In a small bowl,
beat cream cheese until smooth. Mix in celery and walnuts.
Egg Salad Sandwiches
2 hard-boiled eggs, chopped fine
1/2 cup mayonnaise
salt and pepper to taste
1 teaspoon chives, finely chopped
Mix mayonnaise with eggs, chives, salt and pepper. Spread each slice of bread with a layer of butter, and then egg mixture.
Deviled Ham Sandwiches
1 1/3 cups finely chopped ham
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1/4 cup mayonnaise
3 tablespoons sweet pickle relish
Salt and pepper
Combine all ingredients and mix well.
Tea experience. They can be savory or sweet and may be triangles, hearts, circles, crescents or other fancy shapes. The
bread is always fresh and very thin. More often than not, the tea sandwich is abscent of meat, unless it is ground or
chopped very fine.
Preparation of the Sandwiches
Work on a large enough space that you can cut, spread, and assemble all in one spot. Prepare the sandwiches as close to
serving time as possible to maintain freshness. Use your creativity when choosing the type of bread-as long as the slices
are very thin, any variety as fine. Examples are whole wheat, white, rye, raisin, pumpernickle, etc.
The crusts should be cut off the bread after slicing with a sharp serrated knife. When spreading your filling or butter be
sure to spread no thicker than the thickness of the bread, taking it to the edge and keeping it evenly thick. Do not run over
the sides. If a recipe calls for the bread to be buttered before adding the filling, you should neatly and lightly spread with
butter first.
Below are some sandwiches to choose from. Simple can be elegant as well. Feel free to experiment and you will create
some wonderful tea sandwiches.
Cheese and Orange Marmalade Sandwiches
Ingredients:
1/2 cup cream cheese
1/2 cup cream
1/2 cup orange mamalade
Spread half the slices of buttered bread with the cheese, softened with the cream. Spread the other slices with orange
mamalade. Press the slices together.
Cheese and Banana Sandwiches
Ingredients:
1 cup cream cheese
1/4 cup cream
2 bananas
1/4 cup mayonnaise
Mash the bananas and mix with the cream cheese. Add the cream and mayonnaise and spread on slices of white bread.
Salmon Sandwiches
Ingredients:
1 cup canned salmon, drained and bones removed
1/4 cup mayonnaise
salt and pepper to taste
Fresh dill sprigs and lettuce
Bread of your choice
Mix the salmon and mayonnaise until it is creamed. Spread on the bread slices and top with a small sprig of fresh dill and a
fresh lettuce piece. Note: This basic recipe can be used for tuna or the small canned shrimp that have been chopped
finely. You can also substitute watercress, argula or add very thin slices of cucumber or radish.
Radish Tea Sandwiches
Ingredients:
1 cup minced radishes
1 tsp. poppy seeds
1 cup cream cheese, softened
6 slices homemade or homestyle bread
3/4 tsp. salt
24 leaves of young argula, spinach or raddichio
Combine the minced radishes, poppy seeds, cheese and salt. Blend well. Cover 3 slices of the bread with the radish
mixture-about 1/4 " thick. Top with the lettuce leaves and another slice of bread. Cut each sandwich into small squares or
triangles with a sharp serrated knife. You can vary this by adding VERY thin slices of cucumber on top of the cheese, and
Bibb lettuce. For a crunchy treat use Romaine. You may have left over radish mixture depending on the size of your bread.
Pear and Walnut Tea Sandwiches
Ingredients:
8 ozs. cream cheese, softened
4 ozs. blue cheese, crumbled
1/2 cup chopped toasted walnuts
2 (16-oz.) cans pear slices, drained
8 ozs. thinly sliced ham
Your choice of bread: mini bagels, mini croissants or slices of homemade sweet bread, such as Sally Lunn or Oatmeal.
In small bowl, combine cream cheese, blue cheese and walnuts; mix well. Spread cheese filling on bottom half of the bread
you chose, followed by a layer each of ham slices and pear slices. Top sandwiches with remaining halves. If you are using
regular size bread, use a sharp knife to cut into quarters. Note: You can slice canned pears yourself OR use fresh pears
as well
Cucumber Shrimp Tea Sandwiches
Ingredients:
1/3 cup minced green onions
1/4 cup soft cream cheese, room temperature
1/4 cup mayonnaise
1/4 cup plain low-fat yogurt
2 tsp. fresh minced dill
1/4 tsp. garlic powder
1/4 tsp. black pepper
6 thinly sliced slices of homestyle white bread
1 1/2 pounds medium shrimp, cooked and peeled
1 cup thinly sliced cucumber
1/2 cup thinly sliced radishes
6 lettuce leaves
Combine first 7 ingredients in a bowl. Cut rolls in half horizontally. Spread the cream cheese mixture on three slices of
bread. On the other three slices add the shrimp, then arrange the cucumber and radishes evenly on top. Next add one
lettuce leaf to each slice, then top with the slices that were covered with the cheese mixture. Press down lightly and cut into
triangles with a serrated knife. If necessary you can place a decorative toothpick in each triangle. Notes: Use your favorite
type of lettuce. You can also buy small salad shrimp and diced them up into the cheese mixture instead of using the bigger
ones.
Cucumber and Nasturtium Sandwiches
Ingredients:
2 medium sized cucumbers
8 thin sliced brown bread
4 nasturtium leaves
mayonnaise
onion juice or powder
Peel, half, seed and finely chop the cucumbers. Place in a bowl and add a dash or two of the onion juice or powder and
enough mayonnaise to make it spreadable. Butter the slices of bread, and for each sandwich spread on enough cucumber
mixture to cover lightly. Lay a leaf on top of each piece of bread and top with another one. Trim the crust. Makes 4
sandwiches. Note-you could substitute any nice lettuce or watercress for the nasturtium. Also when you place these on a
platter or each plate be sure to garnish with a nasturtium bloom!
Bacon Dill Sandwiches
8 oz. Cream Cheese (softened)
1/2 c. Mayonnaise
5 Bacon slices (finely chopped)
1 tbs. Chopped green onion
1 tsp. Dill weed
1/8 tsp. Pepper
1 c. Toasted slivered almonds
Mix ingredients until well combined. Spread half of the bread with a thin coating of mayonnaise. Spread the other bread
with the cream cheese mixture. To make each sandwich, cut off crusts, and cut into three parallel sections, or four triangles.
Cheesy Bacon Bites
1 pkg. (8 oz.) cream cheese, softened
1/8 tsp. black pepper
1/2 c. cooked, finely chopped bacon
2 tbs. finely chopped onion (I use green for color)
1 pkg. Pillsbury refrigerated crescent rolls
1/4 c. cheddar cheese
Preheat oven to 350°. Combine all ingredients in a medium sized bowl. Separate crescent rolls into two rectangles. Spread
cream cheese mixture on each rectangle and roll it up like a cinnamon roll, starting at the longest side, and then seal the
edge. Cut each roll into 16 slices. I start by cutting it in half, then each piece in half again and then again and then one last
time. Than should give you sixteen even pieces. Place the slices cut side down on a cookie sheet. Bake them for 15
minutes or until golden brown. Serve warm. Makes 32 appetizers.
Shepherd's Pie
2 lbs ground beef, browned,drained
1 can green beans, drained (or I use 1 1/2-2 cups fresh or frozen green beans)
1 can tomato soup, undiluted
1/2 cup chopped onion
4 cups prepared mashed potatoes
3/4 cup Grated cheddar cheese
Brown ground beef with chopped onion. Add green beans and soup. Mix together and put into a 9x13 pan. Top with
mashed potatoes and cheddar cheese. Bake for 45 minutes at 350 degrees. Garnish with a light sprinkling of paprika and
parsley.
Steak and Ale Pie
5-6 bacon strips, cut in 1" strips
1 1/2 pounds sirloin steak, cubed
1/3 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1 onion, chopped
1/2 pound fresh mushrooms -- sliced
1-2 cubed potatoes
2 cups beef broth
1 1/2 cups dark ale
1 tablespoon Worcestershire sauce
2 bay leaves
1 tablespoon fresh thyme
Directions:
Preheat oven to 375 degrees F. Heat a large skillet , cook bacon. Drain. Add beef to pan and sauté just long enough to
brown meat on all sides. Remove. Add oil if needed and sauté onion, and mushrooms just until browned. Sprinkle in the
flour and cook 4-5 more minutes. Slowly add ale, Worcestershire sauce and beef broth, making a thickened gravy. Add
beef and bacon back in. Add potatoes, bay leaves and thyme. Mix well. Cover and simmer on low for 1-2 hours until meat
is tender and mixture has thickened. Add salt and pepper to taste. Pour into a deep round baking pan. Make pastry and
cover the meat mixture. Crimp and seal edges to the baking pan. Cut a vent in the top. Brush with and egg white if desired.
Bake in preheated oven for 30-35 minutes, until pastry is deep golden brown.
Pastry Dough
1 1/2 cups flour
1/2 tsp salt
1/4 tsp. baking powder
10 tbs. unsalted butter
4-5 tbs. ice cold water
Cut butter into the flour, salt and baking powder until coarse crumbs. Add water 1 tbs. at a time until dough begins to hold
together. Shape into a ball, cover in plastic wrap and refrigerate. When ready, roll into a circl on a well floured surface. Lay
over mat pie, trim edges, crimp and bake.
Celery and Walnut Sandwiches
4 oz. cream cheese, softened
1/2 cup celery, finely chopped
1/2 cup diced toasted walnuts
To toast walnuts, spread on a baking stone ( or sheet) and bake at 375 5-10 mintues until lightly browned. In a small bowl,
beat cream cheese until smooth. Mix in celery and walnuts.
Egg Salad Sandwiches
2 hard-boiled eggs, chopped fine
1/2 cup mayonnaise
salt and pepper to taste
1 teaspoon chives, finely chopped
Mix mayonnaise with eggs, chives, salt and pepper. Spread each slice of bread with a layer of butter, and then egg mixture.
Deviled Ham Sandwiches
1 1/3 cups finely chopped ham
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1/4 cup mayonnaise
3 tablespoons sweet pickle relish
Salt and pepper
Combine all ingredients and mix well.
Tea sandwich recipe posted in the NY Times
February 1, 2006
Recipe: Pork Belly Tea Sandwiches
Adapted from Fatty Crab
Time: 4 hours plus overnight marinating
1 1/3 cup kecap manis (sweet soy sauce)
4 tablespoons Chinese black vinegar
2 tablespoons dark soy sauce
2 tablespoons Asian fish sauce
Juice of 1 lime
1 2-pound piece fresh pork belly, with skin
2 bunches scallions
Salt
½ cup rice vinegar
1½ cups mayonnaise
1 clove garlic, put through a press
2 teaspoons sambal oelek (Thai chili paste) or sriracha (chili sauce)
24 slices thick white bread
24 large sprigs cilantro.
1. In a bowl, combine kecap manis, black vinegar, soy sauce, fish sauce and lime juice. Place pork belly in a heavy
1-gallon freezer bag with zip closure. Pour soy sauce mixture in, close bag, place in another freezer bag to prevent
leaking, and refrigerate at least 24 hours, turning from time to time.
2. The next day, heat oven to 225 degrees. Place pork skin side up in a roasting pan with a close fit, pour in marinade,
add about 1/3 cup water so liquid comes halfway up sides of pork. Cover with a sheet of parchment, then tightly cover
with foil. Place in oven and roast about 3 hours, until a skewer inserted in pork meets little or no resistance. Allow to cool
in pan about 30 minutes.
3. While pork cooks, trim scallions, discarding all but about an inch of green, and slice very thin at an angle. Place in a
bowl, toss with a little salt, and pour rice vinegar over. Cover and allow to marinate at least 2 hours. In a separate bowl
mix mayonnaise with garlic and sambal oelek.
4. When pork has cooled, remove skin. Cut pork in 4-inch-long chunks and cut each into very thin slices. You should be
able to make at least 36 4-inch slices.
5. Place bread on a work surface and spread each piece with mayonnaise mixture. Drain scallions and scatter them
over half the bread slices. Top each of these with 3 slices pork lined side by side in a single layer. Place 2 cilantro
sprigs on pork, then cover with remaining bread, mayonnaise side down. Trim crusts from each sandwich. Leave
sandwiches whole or cut each into thirds, between the slices of pork, and serve.
Yield: 12 sandwiches, 36 pieces.
February 1, 2006
Recipe: Pork Belly Tea Sandwiches
Adapted from Fatty Crab
Time: 4 hours plus overnight marinating
1 1/3 cup kecap manis (sweet soy sauce)
4 tablespoons Chinese black vinegar
2 tablespoons dark soy sauce
2 tablespoons Asian fish sauce
Juice of 1 lime
1 2-pound piece fresh pork belly, with skin
2 bunches scallions
Salt
½ cup rice vinegar
1½ cups mayonnaise
1 clove garlic, put through a press
2 teaspoons sambal oelek (Thai chili paste) or sriracha (chili sauce)
24 slices thick white bread
24 large sprigs cilantro.
1. In a bowl, combine kecap manis, black vinegar, soy sauce, fish sauce and lime juice. Place pork belly in a heavy
1-gallon freezer bag with zip closure. Pour soy sauce mixture in, close bag, place in another freezer bag to prevent
leaking, and refrigerate at least 24 hours, turning from time to time.
2. The next day, heat oven to 225 degrees. Place pork skin side up in a roasting pan with a close fit, pour in marinade,
add about 1/3 cup water so liquid comes halfway up sides of pork. Cover with a sheet of parchment, then tightly cover
with foil. Place in oven and roast about 3 hours, until a skewer inserted in pork meets little or no resistance. Allow to cool
in pan about 30 minutes.
3. While pork cooks, trim scallions, discarding all but about an inch of green, and slice very thin at an angle. Place in a
bowl, toss with a little salt, and pour rice vinegar over. Cover and allow to marinate at least 2 hours. In a separate bowl
mix mayonnaise with garlic and sambal oelek.
4. When pork has cooled, remove skin. Cut pork in 4-inch-long chunks and cut each into very thin slices. You should be
able to make at least 36 4-inch slices.
5. Place bread on a work surface and spread each piece with mayonnaise mixture. Drain scallions and scatter them
over half the bread slices. Top each of these with 3 slices pork lined side by side in a single layer. Place 2 cilantro
sprigs on pork, then cover with remaining bread, mayonnaise side down. Trim crusts from each sandwich. Leave
sandwiches whole or cut each into thirds, between the slices of pork, and serve.
Yield: 12 sandwiches, 36 pieces.
Chocolate Teapots and Tea Cups
Melt molding chocolate. Pour into teapot or teacup shaped molds (many sizes and shapes to choose from - - search
"teapot molds"). Cool and remove. Wrap in cellophane and tie with decorative ribbon.
Cream Cheese Mints
2 3/4 cups confectioners sugar
3 ounces softened cream cheese
Peppermint flavoring to taste (about 1/4 tsp.)
Food coloring
Granulated sugar
Candy molds (optional)
Mash cheese and mix into powdered sugar. Stir until mixture resembles pie dough. Separate into different bowls if you
want different colors or flavors. Add flavoring and color sparingly. You want pastels with a delicate flavor. Roll mixture into
small balls and roll into granulated sugar. press balls into patties with the bottom of a cup, or press them into candy molds
and unmold at once. (Shake sugar into mold if necessary to prevent sticking. Lay mints out on waxed paper to dry. Turn
after several hours. Mint dying time will vary depending upon the thickness. When dry, store in an airtight tin until serving.
Lemon Curd
Zest of 4 lemons
Juice of 4 lemons (1 cup)
4 eggs beaten
1/2 cup butter cut into small pieces
2 cups sugar
In the top of a large double boiler, combine zest, juice, eggs, butter and sugar. Place over simmering water and stir until
sugar is dissolved. Continue to cook, stirring occasionally, until thickened and smooth. Store in the refrigerator in a clean
jar. Keep only for a couple of weeks. Makes about 1 pint.
Orange Cream Cheese Cookies
1/2 c. Butter
1/2 c. Sugar
1 1/2 oz. Cream cheese
1 Egg yolk
1 tsp. Vanilla
1 tbs. Frozen orange juice
Zest of one orange
1 1/2 c. Sifted flour
1/4 tep. Salt
1/2 tsp. Baking powder
Preheat oven 350° degrees. In a medium bowl, beat butter and sugar until creamy. Beat in cream cheese and egg yolk.
Add vanilla, orange juice and orange zest. Sift together flour, salt and baking powder; fold it into mixture. Chill the dough
for one hour. Drop by teaspoonfuls onto a cookie sheet and bake for 8 to 10 minutes. Variation: lemon rind and lemonade
concentrate.
Melt molding chocolate. Pour into teapot or teacup shaped molds (many sizes and shapes to choose from - - search
"teapot molds"). Cool and remove. Wrap in cellophane and tie with decorative ribbon.
Cream Cheese Mints
2 3/4 cups confectioners sugar
3 ounces softened cream cheese
Peppermint flavoring to taste (about 1/4 tsp.)
Food coloring
Granulated sugar
Candy molds (optional)
Mash cheese and mix into powdered sugar. Stir until mixture resembles pie dough. Separate into different bowls if you
want different colors or flavors. Add flavoring and color sparingly. You want pastels with a delicate flavor. Roll mixture into
small balls and roll into granulated sugar. press balls into patties with the bottom of a cup, or press them into candy molds
and unmold at once. (Shake sugar into mold if necessary to prevent sticking. Lay mints out on waxed paper to dry. Turn
after several hours. Mint dying time will vary depending upon the thickness. When dry, store in an airtight tin until serving.
Lemon Curd
Zest of 4 lemons
Juice of 4 lemons (1 cup)
4 eggs beaten
1/2 cup butter cut into small pieces
2 cups sugar
In the top of a large double boiler, combine zest, juice, eggs, butter and sugar. Place over simmering water and stir until
sugar is dissolved. Continue to cook, stirring occasionally, until thickened and smooth. Store in the refrigerator in a clean
jar. Keep only for a couple of weeks. Makes about 1 pint.
Orange Cream Cheese Cookies
1/2 c. Butter
1/2 c. Sugar
1 1/2 oz. Cream cheese
1 Egg yolk
1 tsp. Vanilla
1 tbs. Frozen orange juice
Zest of one orange
1 1/2 c. Sifted flour
1/4 tep. Salt
1/2 tsp. Baking powder
Preheat oven 350° degrees. In a medium bowl, beat butter and sugar until creamy. Beat in cream cheese and egg yolk.
Add vanilla, orange juice and orange zest. Sift together flour, salt and baking powder; fold it into mixture. Chill the dough
for one hour. Drop by teaspoonfuls onto a cookie sheet and bake for 8 to 10 minutes. Variation: lemon rind and lemonade
concentrate.
Tea Cake Recipe
Apricot Walnut Loaf Cake
-- From "Cakes From Scratch in Half the Time"
Makes one 9-by-5-inch loaf cake
Almost pure white, studded with glorious apricots and nuts, this lovely tea cake calls for nothing more than a sprinkling
of powdered sugar.
8 ounces dried apricots, chopped
1 cup water
1/2 cup unsalted butter, softened (1 stick)
1/2 cup granulated sugar
1 egg, room temperature
2 cups sifted cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup orange juice
1/2 cup walnut pieces
Preheat oven to 400 degrees. Arrange rack in middle of oven. Use nonstick cooking spray to coat a 9-by-5-inch shiny
aluminum loaf pan and the shiny side of a piece of foil large enough to cover top of pan. Heat apricots and 1 cup water
in a small saucepan until fruit is plumped. Set aside to cool. Cream butter until light, then add granulated sugar and beat
until fluffy. Add egg and beat well. Add flour, baking powder and salt in thirds, alternately with orange juice and 1/4 cup
apricot soaking liquid. Mix until just moistened. Fold in drained apricots and nuts.
Pour batter into prepared pan, lay foil, shiny side down, loosely over top. Bake 25 minutes. Quickly remove foil and
continue to bake until a wooden pick inserted in the middle comes out clean, about 20 minutes longer. Cool in pan on a
rack 5 minutes, then flip it out onto a rack to cool completely. Wrap in plastic wrap to store. Before serving, sprinkle top
with powdered sugar. Cut into slices.
Apricot Walnut Loaf Cake
-- From "Cakes From Scratch in Half the Time"
Makes one 9-by-5-inch loaf cake
Almost pure white, studded with glorious apricots and nuts, this lovely tea cake calls for nothing more than a sprinkling
of powdered sugar.
8 ounces dried apricots, chopped
1 cup water
1/2 cup unsalted butter, softened (1 stick)
1/2 cup granulated sugar
1 egg, room temperature
2 cups sifted cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup orange juice
1/2 cup walnut pieces
Preheat oven to 400 degrees. Arrange rack in middle of oven. Use nonstick cooking spray to coat a 9-by-5-inch shiny
aluminum loaf pan and the shiny side of a piece of foil large enough to cover top of pan. Heat apricots and 1 cup water
in a small saucepan until fruit is plumped. Set aside to cool. Cream butter until light, then add granulated sugar and beat
until fluffy. Add egg and beat well. Add flour, baking powder and salt in thirds, alternately with orange juice and 1/4 cup
apricot soaking liquid. Mix until just moistened. Fold in drained apricots and nuts.
Pour batter into prepared pan, lay foil, shiny side down, loosely over top. Bake 25 minutes. Quickly remove foil and
continue to bake until a wooden pick inserted in the middle comes out clean, about 20 minutes longer. Cool in pan on a
rack 5 minutes, then flip it out onto a rack to cool completely. Wrap in plastic wrap to store. Before serving, sprinkle top
with powdered sugar. Cut into slices.
Tea Resources: Tea Types, Brewing Tea, Health Benefits, Tea Grading, Tea Terminology, Tea Glossary
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Tea Party Recipes
Scone Recipes
Tea Sandwiches
Desserts for Tea