Recipes
SWEET
Chocolate Coffee Cupcakes
Chocolate Coffee Cupcakes, Gluten-Free Version
Cinnamon Madeleines
Lemon Tea Cakes (à la the Sweet Pea)
Lemon Tea Cakes, Gluten-Free Version
Nutmeg Cookies
Nutmeg Cookies, Gluten-Free Version
SAVORY
Chicken Almond Tea Sandwiches
Chicken Tortilla Individual Ramekins
Cucumber Tea Sandwiches
Curried Egg Tea Sandwiches
Sun-Dried Tomato Basil Tea Sandwiches
Pear and Cheese Tea Sandwiches
Mascarpone Stilton Cheese Appetizer
Raita Appetizer
Savory Cheddar Scone
Whitefish Tea Sandwiches
~ SWEET ~
Chocolate Coffee Cupcakes
From Jenna:
Like my aunt, I love chocolate-and-coffee anything. Add in buttercream icing and sprinkles, even better. These cupcakes are not easy—you know I like easy—and they are time-intensive, but they are worth it. If you’re worried about how many ingredients there are, do what Katie taught me to do: Divide the “wet” from the “dry” and think of them as two recipes that mix together. In this case, there’s a third recipe—the eggs and sour cream.
(Yield: 1 dozen)
1/2 cup unsalted butter
3/4 cup brewed coffee (espresso is even better)
1/2 teaspoon vanilla
6 tablespoons dark chocolate cocoa
1 cup sugar
1 cup flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sour cream
1 egg
Preheat oven to 350 degrees F. Line cupcake pan with cupcake liners.
In a medium saucepan, melt the butter. Add the coffee, vanilla, and cocoa powder. Set aside to cool.
In a medium bowl, whisk together the sugar, flour, baking soda, and salt. Set aside.
In another medium bowl, stir the sour cream and egg together. Slowly drizzle into the chocolate mixture and stir to combine.
Now, add the chocolate/egg mixture to the dry ingredients. Stir until there are no lumps.
Fill the cupcake liners about 2/3 full using a ladle or ice cream scoop. The texture is quite satiny and syrupy. Bake for 20–24 minutes or until a toothpick comes out clean. Cool on a wire rack. Do not frost until cooled completely.
Chocolate Coffee Buttercream Frosting
3/4 cup butter, softened
1 4-ounce package cream cheese, softened
1 16-ounce package confectioners’ sugar (4 cups), more as needed
1/4 cup unsweetened cocoa powder
3 tablespoons brewed coffee (espresso is even better)
1/2 teaspoon salt
chocolate sprinkles, if desired
In a medium bowl, beat butter and cream cheese together. Slowly beat in confectioners’ sugar, cocoa powder, coffee, and salt until smooth and spreadable. Add more sugar or coffee if necessary.
Spread on cupcakes and add sprinkles, if desired.
Chocolate Coffee Cupcakes
Gluten-Free Version
(Yield: 1 dozen)
1/2 cup unsalted butter
3/4 cup brewed coffee (espresso is even better)
1/2 teaspoon vanilla
1/4 cup plus 2 tablespoons dark chocolate cocoa
1 cup sugar
1 cup gluten-free flour (I use sweet rice flour)
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon xanthan gum
1/3 cup sour cream
1 egg
Preheat oven to 350 degrees F. Line cupcake pan with cupcake liners.
In a medium saucepan, melt the butter. Add the coffee, vanilla, and cocoa powder. Set aside to cool.
In a medium bowl, whisk together the sugar, gluten-free flour, baking soda, salt, baking powder, and xanthan gum. Set aside.
In another medium bowl, stir the sour cream and egg together. Slowly drizzle into the chocolate mixture and stir to combine.
Now, add the chocolate/egg mixture to the dry ingredients. Stir until there are no lumps.
Fill the cupcake liners about 2/3 full using a ladle or ice cream scoop. The texture is satiny and syrupy. Bake for 20–24 minutes or until a toothpick comes out clean. Cool on a wire rack. Do not frost until cooled completely.
Cinnamon Madeleines
From Katie:
These are one of my favorite cookies. Perfect for afternoon tea. They are so elegant because of their shape, and they’re simple to make. The only delicate part is the glaze. Be light-handed.
(Yield: 12)
For the cookies:
1/4 cup unsalted butter
1 tablespoon good-quality honey
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup granulated sugar
2 large eggs
For the glaze:
3/4 cup confectioners’ sugar
2–3 teaspoons water
dash of cinnamon
Brush molds of a madeleine pan with butter; set aside.
Make the batter:
Melt butter in a small saucepan over low heat. Remove from heat and stir in honey and vanilla. Let cool 10 minutes.
In a small bowl, whisk the flour, baking powder, cinnamon, and salt; set aside.
Preheat oven to 325 degrees F, setting the rack in the center.
In a medium bowl, stir together sugar and eggs. Gently fold in the flour mixture until combined. Add the butter mixture and fold until combined. Cover the bowl with plastic wrap and refrigerate 30 minutes.
Spoon the batter into the prepared madeleine pan, filling each mold halfway. Tap the pan on the counter to eliminate air bubbles. If necessary, use moistened fingers to press the batter into the mold.
Bake until cookies have puffed and the edges are golden, 7–8 minutes.
Transfer the madeleine pan to a wire rack; let the cookies cool slightly. Unmold the cookies onto a rack, and let cool completely.
Make the glaze:
In a small bowl, stir together sugar, water and cinnamon until the glaze is smooth and thick. Add more water if necessary. Using a small pastry brush, paint the ridged side of each cookie with the glaze. Let set 15 minutes.
Cookies can be stored in a single layer in an airtight container up to 3 days.
Lemon Tea Cakes
From Jenna:
As promised by Sweet Pea Bakery, the food truck that was serving high tea near Azure Park, I found this recipe on its website. It is moist and delicious and would make lovely gifts, wrapped in cellophane bags and ribbon. You can use small or mini loaf pans. If using the latter, be sure you reduce the baking time.
(Yield: 5–6 small loaf cakes or 10–12 mini loaf cakes)
For the cake:
2 cups granulated sugar
5 tablespoons lemon zest, approximately 3–4 lemons
8 ounces unsalted butter, melted
4 large eggs, room temperature
3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup lemon juice, no pulp, no seeds
3/4 cup buttermilk
1 teaspoon vanilla extract
For the syrup:
1/2 cup granulated sugar
1/2 cup lemon juice, no pulp, no seeds
For the frosting:
1-1/2 cups powdered sugar
3–4 tablespoons lemon juice, no pulp, no seeds
Preheat the oven to 350 degrees F. Spray 5–6 loaf pans or 10–12 mini loaf pans with nonstick oil.
Put the sugar and lemon zest in a bowl and stir well to let the lemon oil mix with the sugar.
Crea
m the butter and the lemon/sugar mixture. Add the eggs and beat to combine.
In a small bowl, sift together the flour, baking powder, baking soda, and salt.
In another small bowl, combine 1/4 cup lemon juice, buttermilk, and vanilla.
Add half of the flour mixture to the eggs/lemon/sugar mixture, and then add half of the buttermilk mixture. Repeat and beat until smooth.
Divide the batter evenly between the pans, filling about 2/3 full.
Bake for 30–35 minutes or until a toothpick comes out clean. Reduce baking time if using mini loaf pans.
When the cakes are done, remove from oven and let cool for about 15–20 minutes before removing from pan.
Meanwhile, while the cake is cooling, make the syrup. In a small saucepan, combine the sugar and lemon juice and bring to a boil. Turn the heat to simmer and cook until the syrup thickens, about 5 minutes. Set aside to cool.
After turning the cakes out of their pans, set on a tray lined with parchment paper and poke holes in the bottom of the cakes using a skewer. Then drizzle half of the syrup over the holes. Turn the cakes over and drizzle the remaining syrup over the tops of the cakes. Smooth with the back of a spoon. Let cool.
While the cakes cool completely, make the frosting. In a small bowl, whisk together the powdered sugar and lemon juice to make a smooth but thin frosting. Add more lemon juice or water, if necessary. Pour the frosting over the tops of the cakes and let the frosting firm up. Serve immediately or cool in the refrigerator. By the way, these cakes do well in the freezer. Wrap tightly in plastic wrap and store in freezer bags.
Lemon Tea Cakes
Gluten-Free Version
(Yield: 5–6 small loaf cakes or 10–12 mini loaf cakes)
For the cake:
2 cups granulated sugar
5 tablespoons lemon zest, approximately 3–4 lemons
8 ounces unsalted butter, melted
4 large eggs, room temperature
3 cups gluten-free flour
1 teaspoon xanthan gum
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup lemon juice, no pulp, no seeds
3/4 cup buttermilk
1 teaspoon vanilla extract
For the syrup:
1/2 cup granulated sugar
1/2 cup lemon juice, no pulp, no seeds
For the frosting:
1-1/2 cups powdered sugar
3–4 tablespoons lemon juice, no pulp, no seeds
Preheat the oven to 350 degrees F. Spray 5–6 small loaf pans or 10–12 mini loaf pans with nonstick oil.
Put the sugar and lemon zest in a bowl and stir well to let the lemon oil mix with the sugar.
Cream the butter and the lemon/sugar mixture. Add the eggs and beat to combine.
In a small bowl, stir together the gluten-free flour, xanthan gum, baking powder, baking soda, and salt. (Note the extra baking powder for the gluten-free version of the cake.)
In another small bowl, combine 1/4 cup lemon juice, buttermilk, and vanilla.
Add half of the gluten-free mixture to the eggs/lemon/sugar mixture, and then add half of the buttermilk mixture. Repeat and beat until smooth.
Divide the batter evenly between the pans, filling about 2/3 full.
Bake for 30–35 minutes or until a toothpick comes out clean. Reduce baking time for mini loaf cakes.
When the cakes are done, remove from the oven and let cool for about 15–20 minutes before removing from pan.
Meanwhile, while the cake is cooling, make the syrup. In a small saucepan, combine the sugar and lemon juice and bring to a boil. Turn the heat to simmer and cook until the syrup thickens, about 5 minutes. Set aside to cool.
After turning the cakes out of their pans, set on a tray lined with parchment paper and poke holes in the bottom of the cakes using a skewer. Then drizzle half of the syrup over the holes. Turn the cakes over and drizzle the remaining syrup over the tops of the cakes. Smooth with the back of a spoon. Let cool.
While the cakes cool completely, make the frosting. In a small bowl, whisk together the powdered sugar and lemon juice to make a smooth but thin frosting. Add more lemon juice or water, if necessary. Pour the frosting over the tops of the cakes and let the frosting firm up. Serve immediately or cool in the refrigerator. By the way, these cakes do well in the freezer. Wrap tightly in plastic wrap and store in freezer bags.
Nutmeg Cookies
From Jenna:
I cajoled this recipe out of the baker at Latte Luck Café and am so glad I did. These are perfect for any time but especially good as a holiday gift. They also freeze well. By the way, I prepared two different baking sheets—one that was buttered, one that was lined with parchment paper. The one that is buttered creates a darker, crisper cookie.
(Yield: 24-36 cookies)
1 stick butter, softened
1/2 cup sugar plus 1-1/2 tablespoons sugar
2 egg yolks
1 cup flour, sifted
1 teaspoon cream of tartar
1 teaspoon nutmeg, more if desired
In a medium bowl, cream together butter, sugar, and egg yolks. Add sifted flour, cream of tartar, and nutmeg. Mix together.
Drop by spoonfuls on cookie sheet, 8 to a cookie sheet. They will spread.
Bake at 375 degrees, 10–12 minutes maximum. Should be lightly brown around edges when removed from oven.
Let cool 1 minute, then remove from tray and set on paper towels to cool. These get very crisp.
Nutmeg Cookies
Gluten-free Version
(Yield: 24-36 cookies)
1 stick butter, softened
1/2 cup sugar plus 1-1/2 tablespoons sugar
2 egg yolks
1/2 cup sweet rice flour
1/2 cup tapioca starch
1 teaspoon cream of tartar
1 teaspoon nutmeg, more if desired
1/4 teaspoon xanthan gum
In a medium bowl, cream together butter, sugar, and egg yolks. Add gluten-free flours, cream of tartar, nutmeg, and xanthan gum. Mix together.
Drop by spoonfuls on cookie sheet, 8 to a cookie sheet. They will spread.
Bake at 375 degrees, 10–12 minutes maximum. Should be lightly brown around edges when removed from oven.
Let cool 1 minute, then remove from tray and set on paper towels to cool. These get very crisp.
~ SAVORY ~
Chicken Almond Tea Sandwiches
From Katie:
I love tea sandwiches. They’re so easy to make and extremely satisfying to eat. They are a perfect balance to the sweet treats served at high tea. For this recipe, you will need to poach the chicken because you want this chicken to be as tender as possible. Don’t worry, it’s not a time-consuming thing to do.
(Makes 4 full sandwiches or 16 tea sandwiches)
1 cup chicken stock
1 cup water
1 teaspoon coarse pepper
1 bay leaf
8 ounces chicken breast
1 stalk celery, chopped finely
2 tablespoons sliced almonds
1/4 cup sour cream
2 tablespoons mayonnaise
1 teaspoon lemon juice
2 tablespoons finely chopped parsley
salt and pepper, to taste
1 ounce butter, softened
8 slices white or wheat bread
In a small saucepan, combine the stock, water, pepper, bay leaf, and chicken, and bring the liquid to a boil. Reduce the heat and simmer for about 15 minutes or until the chicken is cooked through. You might want to turn the chicken once or twice. Remove the chicken from the liquid. You may dispose of the liquid. When cool enough, chop the chicken finely.
In a medium bowl, combine the chicken, celery, almonds, sour cream, mayonnaise, lemon juice, and parsley. Season with salt and pepper to taste.
Spread butter over the bread slices thinly. Top half of the slices with the chicken mixture and then top with remaining bread. Cut
the crusts off the bread. Then cut each sandwich into shapes—3 rectangles or 4 triangles are best. Keep covered with plastic wrap until ready to serve.
Chicken Tortilla Individual Ramekins
From Katie:
My mother used to make this recipe in a 9 x 13 pan and serve for brunch as well as dinner. I thought individual ramekins would be a nice touch for a book club party. They’re so easy to serve. Just so you know, there are disposable ramekins to make this even easier with the cleanup. And, yes, sometimes even I use canned goods.
Sifting Through Clues Page 25
