Spring Luncheon: Caramelized Onion and Goat Cheese Tarts with Blueberry Trifle

Caramelized Onion and Goat Cheese Tarts

• 1 package Dufour puff pastry, defrosted
• olive oil
• 4 cups thinly sliced yellow onions (2 large onions)
• 3 garlic cloves finely chopped
• 1 tsp. sugar
•  salt and fresh ground black pepper
• 2 Tbs. balsamic vinegar
• 2 teaspoons chopped fresh thyme
• 2 tsp. chopped chives
• 1/3 cup (about) grated Parmesan
• 4 ounces herbed or plain chevre (goat cheese)
• 1 large tomato, cut into 4 (1/4-inch-thick) slices
• a few basil leaves shredded finely

  

  Golden Brown and Savory

  
  

Preheat the oven to 400 degrees F. Use Convection feature if your oven has it.

Caramelized Onions:
Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Let them cook slowly for about 20 minutes, stirring occasionally, until the onions are soft and beginning to turn golden, and there is almost no moisture remaining in the skillet. Add sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper,  balsamic vinegar, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.

Unfold a sheet of pastry on a lightly floured surface and roll it slightly with a rolling pin on a lightly floured surface. Using a pizza cutter or knife, divide it into 12 rectangles. Transfer rectangles to baking sheets lined with parchment paper.

Pastry rectangles ready for Oven

Using a sharp paring knife, score a 1/4-inch-wide border around each pastry rectangle. Prick the pastry inside the score lines with the tines of a fork and sprinkle with grated Parmesan on each round, staying inside the scored border.
Divide the of the onion mixture evenly, again staying within the scored edge.

Crumble goat cheese on top of the onions. Top each with a tomato slice in the center. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, sprinkle a bit more parmesan on top

Bake for 20 to 25 minutes, until the pastry is golden brown, rotating sheets as necessary. Serve hot or warm.




BLUEBERRY LEMON TRIFLE
 serves 12 

• 1 Pound Cake (plain or lemon) purchased or made from your favorite recipe
• 1 jar Lemon Marmelade
• 4 pints fresh blueberries
• 1 8oz package cream cheese softened
• 1/4 cup sugar
• 2 cups heavy cream divided
• 1/4 cup Grand Marnier or Triple Sec

1. Rinse Blueberries. Put 2 pints in a food processor and puree. Add sugar to taste, if the berries are not sweet enough. Mix pureed blueberries with whole berries and reserve in a bowl.

2. Cut the cake into 1 inch cubes.

3. Put softened cream cheese into the bowl of an electric mixer with the sugar, and begin to beat. Slowly pour in one cup of cream, and beat until smooth and thick. Spoon in a large dollop of the lemon marmelade.

4. Put remaining marmelade in a saucepan or a microwave-able bowl. Heat either on the stovetop or into the microwave until melted, add in the Grand Marnier or Triple sec. Cool.

Assembly:

In a straight-sided glass bowl, carefully spoon in a layer of the berry mixture. Follow with a layer of cake cubes. Spoon or brush the cake cubes with the marmelade-liqueur mixture. Spoon in a layer of the cream mixture. Repeat layers ending with berries.

Be careful to keep the sides of the bowl as clean as possible, to show off the layers.

Put remaining cup of cream in mixer and whip until stiff peaks form, with about 1/4 cup additional sugar. Spoon over the top (or put in a pastry bag with a star tip and pipe it on if you are feeling fancy). Decorate with mint leaves, flowers, crushed cookie crumbs, or whatever is handy. Enjoy with champagne.

Roasted Tomato and Pesto Tart with Goat Cheese

Here is another of those recipes that you can improvise and tailor to what you have on hand. This is a delicious brunch or lunch with a good green salad.

Roasted Tomato and Pesto Tart with Goat Cheese

Ingredients:
1 package frozen puff pastry (I use this one- its expensive, but worth it)
1 cup pesto, store-bought or homemade (below)
Roasted Tomatoes
Goat Cheese
Basil leaves for garnish


Roast Tomatoes:
Put cut up heirloom tomatoes on a baking sheet,  scatter a clove or 2 of peeled chopped garlic, drizzle with olive oil, salt, pepper, and roast at 400 degrees, about 30 minutes, or until tomatoes are starting to brown. Cool on baking sheet, allowing juice to revert back into the tomatoes.

Defrost Pastry according to package directions:

• Heat oven to 400
• Put pastry on parchment paper on a baking sheet
• Spread with Pesto
• Arrange roasted tomatoes over the pesto
• Crumble goat cheese on top
• sprinkle with Coarse Sea Salt and Pepper
• turn edges of the pastry up and pinch slightly
• Bake for about 30 minutes, or until pastry is puffed and golden and cheese is melted.
• Scatter basil leaves on top
• Serve Immediately

Pesto:
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
 
Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Sweet Lemon Crêpes- A Birthday Breakfast

This crêpe recipe comes from Jehnee Rains,the former pastry chef at Chez Panisse, who went on to open her own restaurant, Suzette, focused on crêpes   The bit of beer in the batter makes for a lovely, lacy crêpe. I'm no scientist, but I guess the bit of yeast in the beer is what does the magic! Check here for the rest of her crepe making hints here.

You can fill the crêpes however you like, for these I used a dab of apricot-peach jam, some good french butter, and a sprinkle of Lemon Sugar*

You really do need a crêpe pan for this to not be a frustrating mess.

(*lemon sugar= mix the finely grated rind of a washed organic lemon with 1/4 cup or so of coarse turbinado sugar)

Sweet Crêpe Batter
serves 4-6

2 cups warm milk
1/4 cup melted butter
1 1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon sugar
3 eggs
3/4 tablespoon oil
1/2 cup beer (any light lager beer will work)

Butter, Lemon sugar, lemon curd, or lemon marmelade

Melt the butter and heat the milk to warm, over the stove or in a microwave. Meanwhile, mix flour, sugar, and salt in  a large bowl with a whisk. Make a well in the dry ingredients, pour eggs and oil into the well and stir.  Slowly add the melted butter and milk mixture until batter becomes uniform in texture. Transfer batter to a blender and blend briefly, stop blender, open top and pour in beer. Blend again. (you can do this by hand, or in a stand mixer also).

 Set the batter aside, covered with plastic, for at least an hour, or up to 8 hours or overnight, if you can.

Pour about 1/4 to 1/3 cup batter onto a lightly greased smoking-hot pan, swirling the batter to create an even surface. Add a little more batter if needed. Little holes are okay while crêpe cooks — just 2 minutes on the first side (peek to see if golden brown color is there), then about 30 seconds on other side. Keep warm with sheets of parchment paper or paper towels in between each crêpe, in a low oven, about 200 degrees until serving.

Return crepe to pan, if made ahead, warm slightly, and place a teaspoon full of lemon curd, lemon marmalade, or a small piece of butter, and sprinkle with lemon sugar or turbinado sugar. Fold in quarters and arrange on plate. Garnish with a paper-thin slice of fresh lemon.

New Brunch Idea: Let's Just Call it French Toast Souffle (and not share the details)

French Toast (which in France, is actually called "pain perdu" or lost bread) is one of the truly great culinary inventions. I have been thrilled to see it gain its rightful glory recently apart from its usual brunch-tastic role.  A current favorite restuarant in St. Barth called Le Bistroy served up this deliciousness for dessert:

Le Bistroy St. Barth Pain Perdu aux Fruits Rouges

The problem with making French Toast for a crowd, and by a crowd I mean more than two or three people, is that to make it right you really have to cook it

very very slowly 

without crowding the pan or griddle

in lots of butter- that you CAN NOT allow to burn

 This recipe is guaranteed delicious for brunch, lunch, or even dessert. It is good hot, warm, or at room temperature. You can assemble it the night before, and allow it to stay, well covered in the refrigerator until the next morning.

Ingredients:

1 loaf of Challah or Brioche sliced into 1" cubes

1 can Sweetened Condensed Milk

6 eggs

1 tsp. vanilla

1 tsp. cinnamon

2 Tbs butter

Turbinado or raw sugar for topping

(optional blueberries, raspberries, apples or chocolate chips)

Heat oven to 350 degrees F.

Pour condensed milk into a bowl and mix with eggs, vanilla, and cinnamon.

Add bread cubes and gently mix.

Allow bread to absorb the liquids, adding up to 1/2 cup milk if mixture seems very dry.

Put butter into the 9 x 13 inch pyrex baking dish into the oven to melt. 

Remove from oven, spread bread mixture evenly in the pan. (add optional fruit or chocolate at this point) and sprinkle generously with the Turbinado sugar.

Bake uncovered for about an hour or until it is puffed and golden brown. Serve with maple syrup, whipped cream, or additional fruit.

Passover Granola, because you can't live on Matza Brie

• 3 cups matzoh farfel
• 1/2 cup sliced almonds
• 1/2 cup chopped walnuts
• 1/2 cup coconut
• 2/3 cup chopped pecans
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 stick margarine or unsalted butter
• 1/3 cup honey
• 1 1/2 cups dried cranberries or your choice of dried fruit

Preheat the oven to 325 degrees. In a large bowl, combine the farfel, nuts, salt, cinnamon and nutmeg.
In a microwave or pan over low heat, heat the margarine or butter and honey until the margarine or butter melts. Stir this mixture into the farfel mixture, coating all the pieces. Spread the mixture evenly into a jelly-roll pan or 9-by-13-inch baking pan and bake for 15 minutes, stirring halfway through to ensure even browning. It should be lightly golden.
Remove from the oven, transfer to a large sheet of wax paper and set aside to cool for about 10 minutes. Add the dried fruit and toss to combine. Set aside to cool completely. Store in an airtight container.

A LUNCHEON OF SMALL PLATES WITH ERICA JONG, BEAUTIFUL BUNS, BETTER THAN SEX CAKE, SHOOTERS AND SLIDERS

Yesterday I had the pleasure of celebrating the publication of Erica Jong's newest book, Sugar in My Bowl: Real Women Write About Real Sex, and hosting a bevy of amazingly accomplished and beautiful women to benefit the wonderful Westport Public Library's Summer Reading Programs. As you can see, I took the liberty of linking you to the "support the library" page, in case you are inclined to further the success of my favorite local institution's terrific programs.

On the culinary side, it was a bit of a challenge to come up with a light lunch I could do with a lot of help from friends and library volunteers that could be quickly served to almost 125 people standing in the garden, without hindering the social aspect which I believe to always be the draw of such events. Of course, the talented and always-provocative Erica Jong was delight.  I felt challenged by the  subject matter to provide sensuous tastes, as well as my usual healthy, local, fresh focus. And my sustainable party-goods initiative. Here's a Link to one of my sources for those who asked. Branch: Sustainable Design. The glasses are Govino.

Everything was served in mini, sustainable, individual portions. These were either passed in baskets, or available on a central buffet. It worked quite well. This would be  a wonderful menu for a Shower, A Baby Naming, a birthday, or a Mother's Day get together. Also some great ideas in here for picnic food.)

For the dessert, my first thought was to do a Tres Leches Cake, as I have been dying to try the recipe in Barbara Sibley's Book that I cooked from in my last post. But I kept having the nagging feeling that there was some dessert I had read about with "sex" in the title. I lazily googled "sex cake". This was not a good idea. You might be surprised at the number of businesses that provide, ahem, anatomical pastries of great, cough, verisimilitude. I won't link for our younger readers. But if you are curious (or demented) look for exotic in the company title.

Anyway, I digress. There is a cake called Better Than Sex Cake. I made this, as well as the Tres Leches. I loved the combo, sort of the same idea, but in Vanilla and Chocolate versions. I served teeny-tiny bites. Lets just say that both recipes call for large quantities of Sweetened Condensed Milk, a personal embarrassing guilty pleasure. There are many versions of this cake. You can google these yourself (google Better Than Sex cake, not Sex Cake, remember) I don't profess to have produced the definitive version. Was it better than sex? Well-lllll, you can decide that for yourself. I guess it all depends, doesn't it.

Menu

Iced Carrot Ginger Soup Shooters with microgreens

Devilled Egg Salad Sliders

Caper-Lime-Tuna Sliders

Olive Focaccia, sun-dried tomato and marinated mozzarella skewers

Watermelon Feta Mint Salad

Edamame Chick Pea Cucumber Salad

Tomato and Peach Salad

Better Than Sex Cake

Tres Leches Cake

Strawberry Melon Blueberry Skewers

CARROT GINGER LEMON SOUP

1/16-1/8 cup butter
1 1/2 cups onions, chopped
1 Tbs. finely chopped fresh ginger
1 1/2 teaspoons crushed garlic
1 1/4 lbs medium carrots peeled and chopped, about 3 cups 
2 seeded chopped tomatoes  
1 1/2 tsp grated lemon zest
3 cups vegetable stock
2  Tbs fresh lemon juice
4 Tbs sour cream  one small carrot peeled and grated
PROCEDURE:
Melt butter in heavy large pot over medium-high heat.
Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes.
Add chopped carrots, tomatoes and lemon peel; saute 1 minute.
Add 3 cups stock and bring to boil.
Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes.
Cool slightly. Puree in batches in blender, mix in lemon juice and season to taste with salt and pepper. This keeps well, can be served hot or cold, and is even better the next day.
Serve hot or cold garnished with Micro-greens or Pea Shoots if desired.

Beautiful Buns

For the slider rolls I used the famous beautiful hamburger bun recipe from King Arthur Flour. How could I not when I thought of the name! If you know me at all you know what a devotee I am of their products. And recipes. If you sign up on the site for their email list, you will be notified of the Free Shipping promotions a few times a year, which is when I order months worth of baking supplies at a time.
(fair warning: you will be tempted to buy things that you had every intention of using-- like special european flour supposedly perfect for bagels, that take up cupboard space indefinitely.)
What I was looking for was a light, soft buttery roll, suspecting all along that it would turn out to be a challah-like recipe. Sure enough. I might add an egg in the future and use this recipe for a dairy challah (I know, I know...)
Anyway, this site sells hamburger pans, but as usual, I did the research so you don't have to. I tried making them with whole wheat (fail), I tried making them in mini-muffin pans (fail), but what worked was making the dough, rising it, shaping the golf-ball size rolls, rising them, and baking them half way. This is called par-bake. Bake till they feel pretty firm, but before they start to turn golden. Remove from oven, cool well, and freeze. When you want them, fire up the oven, pile them on a baking sheet, and bake until they brown. Depending on the size you made them it will only be about 6-8 minutes. Pretty cool.

BEAUTIFUL BUNS
    •    1 cup lukewarm water
    •    2 tablespoons butter or margarine
    •    1 large egg
    •    3 1/4 cups King Arthur Unbleached All-Purpose Flour
    •    1/4 cup sugar
    •    1 1/4 teaspoons salt
    •    1 tablespoon instant yeast
    •    *For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.
TOPPING:
    •    3 tablespoons melted butter
1) Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.
2) Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk.
3) Gently deflate the dough, and divide it into pieces about the size of a golf ball. Shape each piece into a round ball; flatten slightly. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
4) Brush the buns with about half of the melted butter.
5) Bake the buns in a preheated 375°F oven for 15 to 18 minutes*, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.
6) Cool the buns on a rack.
 *see note above about par baking.
More good advice from King Arthur:
Brushing buns with melted butter will give them a soft, light golden crust. Brushing with an egg-white wash (1 egg white beaten with 1/4 cup water) will give them a shinier, darker crust. For seeded buns, brush with the egg wash; it'll make the seeds adhere. And, feel free to add the extra yolk to the dough, reserving the white for the wash.

Devilled Egg Salad

Make or (purchase a good quality, not terribly mayonnaise-y) Egg salad. Add copious amounts of chopped fresh dill, hot sauce (tabasco type) dijon mustard, and smoked paprika. Taste. Add more hot sauce. Stuff into small or large Sandwiches, (or cherry tomatoes that have been hollowed out and drained on paper towels). Another Egg Salad idea-- Truffle Salt!

Tuna Salad with Capers and Lime
Make (or purchase good quality, not terribly mayonnaise-y) tuna salad. Add capers, splash with lime, add freshly ground black pepper and a bit of smoked salt if you have it. Smoked Paprika also works deliciously

WATERMELON FETA MINT SALAD

This concoction tastes a lot better than it sounds, you really should try it. Just keep in mind that it isn't one of those "improves with age" salads. If you are contemplating making it ahead, prepare the melon and refrigerate. The macerating onions are good for a couple days, and quickly assemble the rest of the ingredients before serving.

• 1 small red onion
• 2-4 limes, depending on juiciness
• 1 medium size sweet, ripe seedless watermelon
• 1/2 lb. feta cheese
• handful fresh Italian parsley
• big handful fresh mint, chopped
• 4-5 Tablespoons good olive oil
• Black pepper, freshly ground
• (optional: pitted sliced black greek olives, balsamic vinegar)

1) Cut the watermelon into small chunks or, if you have one, use a melon-baller to create adorable spheres. Put in bowl with accumulated juices
2) Slice the onion in half the long way, then into thin slices, put in a bowl with lemon juice to soften. You can also use a sweet onion and balsamic vinegar for a mellower taste.
3) Crumble Feta into bowl with melon, top with onions, pour olive oil over, add olives if you are using them

4) Rinse fresh mint and parsley, chop coarsely and add. Grind pepper to taste
5) Turn gently with hands or spoons to mix.

CHICK PEA, EDAMAME, AND CUCUMBER SALAD 

Have you discovered frozen shelled edamame in the supermarket (Trader Joe's, Whole Foods). What a delicious and healthful addition to all kinds of salads. This is basically an Israeli Salad that adds Chick Peas and Edamame. It's so filling and yummy it can be a great vegetarian meal.

1 tablespoon extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tsp. teaspoon finely grated lemon zest
1 garlic clove, minced
1 tablespoon chopped fresh mint, parsley, oregano, marjoram or a combo
Salt and  pepper
1 can (15 ounces) chickpeas, drained and rinsed well
1 cup frozen shelled edamame, thawed
1 seedless cucumber, peeled cut in quarters lengthwise, diced
6 radishes chopped
½ small sweet onion chopped
 1/2 cup shredded or chopped carrots
1 chopped red, yellow, orange or green sweet pepper

1) In large serving bowl, combine oil, lemon juice and zest, garlic, mint, salt, and pepper. Add chickpeas; toss to coat. As they are cut and chopped add the rest of the veggies.

2) Cook Edamame following package directions, cool and add to salad.

3) Season with salt and pepper to taste. This is even better the next day, and is great to take on a picnic or pot-luck.

Olive Focaccia and Mozzarella Bites
I used the fabulous Olive bread from our local Wave Hill bakery, but you can use any good bread you can find, or bake the one from the Pioneer Woman linked above. These would be such a great hors d'oeuvre, or snack to take on a picnic or to the beach.

1 Olive or rosemary Foccacia, Ciabatta, or other artisan bread
1 mozzarella ball
sundried tomatoes
fresh herbs (basil, parsley, oregano, rosemary)
Olive oil
small bamboo skewers 4-6 inches in length

1) Cut the mozzarella into half- inch cubes. Put in a bowl with a sprinkling of olive oil, fresh herbs, and a good grind of pepper. Herbs de Provence would work really well also. This can be done ahead.
2) Cut the bread into bite size squares, and cut a pocket horizontally half-way through.
3) Drain the Sun-dried tomatoes on paper towels and cut in half.
4) Tuck dried tomatoes and cheese in the bread chunks and thread onto the skewers. Garnish with a stuffed olive if desired.


Make ahead sandwich hints:
Use toothpicks to keep sandwiches neatly closed.
To keep sandwiches from drying out, line a basket or tray with a napkin (paper or otherwise), and arrange sandwiches closely together. Wet a paper towel and wring out most of the water. Lay the damp towel over the sandwiches, and cover closely with plastic wrap. Keep at cool room temperature for an hour at most in hot weather, but keep in mind that the refrigerator will harden fresh bread.

A Tasty and Refreshing Summer Lunch Menu

100 in the shade? Don't fret. Yesterday we hosted our lovely French Friends from Montpellier, Lyon, and Lot, and despite that cruelly oppressive heat, we all happily munched our way through this tasty, easy to prepare menu.

Cool Cucumber and Avocado Soup with Tomato-basil guacamole
Evil Quesadilla Bread
Tomato Peach Salad with Mint and Red Onion
Grilled Ratatouille with fresh corn
Smoked trout and salmon Platter with assorted olives, capers, lemon and scallion
Fresh Herb Cream Cheese
Devilled Eggs
Assorted Tapenades and Hummus spreads with crusty bread

Dessert:
Pecan Pie with Vanilla Ice Cream
Chocolate Almond fudge


Cucumber Soup
1 large English hothouse cucumber, peeled, diced (about 2 1/2 cups)
2 1/2 cups low-fat (1%) buttermilk, or plain yogurt
1 avocado, quartered, pitted, peeled
4 tablespoons chopped red onion
Handful of fresh basil, chopped

1/2 cup seeded chopped tomato
2 teaspoons fresh lime juice
4 tablespoons plain nonfat yogurt
Combine cucumber and buttermilk in blender. Chop 1/4 of avocado; set aside for salad. Cut remaining avocado into chunks. Add avocado to blender; then add 2 tablespoons red onion and 1 tablespoon basil. Blend until very smooth. Season with salt and pepper. Cover; refrigerate until chilled, about 1 hour.
Mix reserved avocado, remaining 2 tablespoons onion and 1 tablespoon basil, tomato and lime juice in small bowl. (Can be prepared 1 day ahead. Cover soup and tomato salad separately and refrigerate.) Ladle cucumber soup into 4 bowls. Dollop each with 1 tablespoon yogurt; top with tomato salad and serve.

Quesadilla Bread
This recipe is from Thrill of the Grill. So I guess it could rightfully be listed under my great-recipes-of the 1980's. I first had it at Cathy Collins' house, and she said the same thing I say to you now. I know that when you see the ingredients you will shriek and never want to be my friend again, but this makes an enormous amount. Its enough for a restaurant. I just never figured out how to make it smaller, and the pan it calls for (a half-sheet cake pan) is one of my kitchen standbys (standbies?). So here it is, make it or not....

1 cup pastry flour
2 cups all all purpose flour
1 Tbsp. baking powder
1 Tbsp. salt
1 Tbsp fresh cracked pepper
12 eggs, separated
1/2 cup sugar
1 pound butter, melted
3 cups grated sharp cheddar
1 1/2 cups sour cream

1. preheat oven to 375, grease a 12 x 17 inch baking pan
2. sift flours, baking powder, salt, set aside
3. beat egg whites until they form stiff peaks
4. beat egg yolks and sugar together until light
5. fold into the whites,
6. working steadily, fold in the dry ingredients, melted butter, cheese, and finally sour cream
7. pour batter into greased pan and bake for 20-30 minutes until the entire top of the bread is golden brown and a cake tester comes out clean
8. Let bread cool completely, then turn it out onto a wire rack and cool completely. 

Can be made ahead, and cut into squares or sticks, and, if desired toasted, grilled or re-heated in oven to serve hot, or just serve cold.

Tomato Peach Salad
for 8 people

Cut an assortment of 4-5 tomatoes, yellow, red, cherry, whatever into chunks
Cut 4 peaches into chunks
roughly chop a handful of fresh mint (1/4 cup packed leaves)
if desired mix in some thinly sliced celery, or a bit of red onion
add a healthy dose of Olive oil, some balsamic vinegar, and salt and pepper to taste.
Mix and let sit for an hour or two to meld flavors.
If you have any left over, buzz in the blender for a delicious gazpacho


Improvisation: Grilled "Ratatouille" with corn
Go to the farmers market and buy some fresh and delicious vegetables, eggplant, summer squash, zucchini, red onion, tomatoes. Slice them up big enough that they won't fall between the grates on your grill, sprinkle with olive oil
Heat up the grill and grill vegetables till slightly charred. cut in chunks. put in bowl with some olive oil, vinegar, and whatever fresh herbs you have/like, like oregano, thyme, marjoram, chives.
Grill or steam young corn and cut off the cob, mix in with vegetables.

Insanely Easy Chocolate Fudge or Hot Fudge Sauce
This is so easy its almost a joke. Great for late night chocolate cravings. If you pour it into a greased 8x8 inch pan and let it cool it becomes fudge. If you want fabulous hot fudge for ice cream sundaes, just cool slightly.
Melt a pound of chocolate in microwave, or double boiler. (whatever chocolate you have- chips, bars)
Stir in a can of condensed milk, a tbsp of vanilla, and 3 Tbsp of Karo Syrup if you have it otherwise leave it out.
Pour into greased pan and sprinkle with roughly chopped almonds or walnuts if you like nuts.

More Tea Party Recipes- Sandwiches

First Some Hints about making Tea Sandwiches:

 
Choose a selection of fillings and breads that will be interesting on the platters and on the palates.
For planning purposes, figure on 4 to 6 cut sandwich servings for each person. 

Consider some bread-less options.

Choose the best-quality white or wheat bread available. Supermarket choices include Pepperidge Farm "Very Thin" loaves that come in white and whole wheat. A French "Pain de Mie" is considered the standard, and if you want to try making it yourself you can check out this blog entry: home baked pain de mie. There are also those little breads made by Rubschlager that are easily available. I just don't understand why they always seem to be to hard.

Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.

Bread slices should be lightly buttered (use unsalted) no matter what filling you use. . Butter should be at room temperature before spreading. Sandwiches will not become limp and soggy as readily if you spread the butter to the edge of the bread.

Cut the crusts off the bread with a long, sharp knife after the sandwiches are filled, or cut them into shapes with cookie cutters (sharp, thin tin ones work best.) This keeps everything neater.

Since tea sandwiches should be delicate, cut each sandwich in half on the diagonal or into thirds or fourths before serving. 

Garnish the sandwiches with chopped fresh herbs like parsley, dill, sprouts, or slices of stuffed olives.

Making Sandwiches Ahead of Time :

If you need to make tea sandwiches in advance you will have to figure out how to keep them from drying out. You can stack the uncut sandwiches, wrapped in wax paper and refrigerate, or complete and garnish the sandwiches on the platters, covering them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy. Refrigerate until serving time.

When ready to serve, remove from refrigerator. Uncover sandwiches immediately before serving. 

Some Recipes 

Cucumber Sandwiches are a tea-time standard. I love the traditional ones- nothing but bread, butter, and thinly sliced english cucumbers, but if you are not strangled by tradition, I highly recommend this variation.

Cucumber Mint Tea Sandwich

1/2 seedless cucumber, peeled and very thinly sliced (about 32 slices)
1/4 cup loosely packed fresh mint leaves, rinsed, dry, and chopped fine
1/4 cup unsalted butter, room temperature
1/4 cup cream cheese, room temperature 

2 Tablespoons sugar
16 slices best-quality white bread
Salt to taste

Place cucumber slices on a clean kitchen towel (or paper) pressing firmly to remove excess water.

In a small bowl, combine mint, butter, sugar, and cream cheese; spread on one side of each slice of bread. Lay cucumber slices onto the buttered side of 8 slices of bread. Sprinkle with salt. Top with the remaining slices of bread, buttered side down.

Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again. Decorative shapes can be made with cookie cutters.

Yields 8 whole sandwiches or 16 halves or 32 fourths. 

Goat Cheese and Watercress Tea Sandwich

16 thin slices cinnamon-raisin bread,

2 (5 1/2-ounce) logs soft fresh goat cheese (such as Montrachet), room temperature
1/2 cup chopped watercress leaves
Salt and pepper to taste
5 tablespoons unsalted butter, softened
3/4 cup  pecans or walnuts, toasted until fragrant, finely chopped
Watercress sprigs (for garnish)

In a medium-size bowl, mix fresh goat cheese and chopped watercress; season with salt and a small amount of finely ground fresh pepper. Spread mixture evenly over 8 bread slices. Top with the remaining sliced of bread.

Carefully cut the crusts from each slice of bread with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again. Decorative shapes can be made with cookie cutters.

Roll cut edges of each sandwiches in the softened butter.

Place pecans on plate. Dip buttered edges of sandwiches into pecans, gently pressing the pecans into the butter.

Arrange sandwiches on platter. Garnish with watercress sprigs.

Yields 8 whole sandwiches or 16 halves or 32 fourths. 

Dill Egg Salad Tea Sandwiches

8 hard boiled eggs**
1/2 cup good mayonnaise
Salt and pepper to taste
1 tablespoon finely-chopped fresh dill
6 tablespoons unsalted butter, room temperature
20 slices best-quality white bread

Peel eggs and place into a medium bowl. Slice eggs and then coarsely mash them with the back of a fork. Add mayonnaise, salt, pepper, and dill; stir until well blended. NOTE: This mixture can be refrigerated, covered, up to two days.

Spread butter onto one side of each slice of bread. Spread the buttered side of 10 slices of bread with 2 tablespoons egg mixture. Top with remaining slices of bread, buttered side down. 

**Put eggs in pan of cold water. Bring to boiling. Cover pan, turn off heat and leave for exactly (egg-xctly) 20 minutes for perfect HB eggs 

James Beard's Famous Onion Sandwich

 James Beard's Famous Onion Sandwich- the Story

8 slices firm-textured white bread, cut into quarters
8 tablespoons unsalted butter, room temperature
1 large sweet onion, like Vidalia, WallaWalla, or Maui peeled and sliced into paper-thin slices
Sea Salt, Fleur de Sel, or whatever fancy salt you have
2 tablespoons mayonnaise
4 tablespoons of finely chopped chives or parsley

Arrange the bread slices next to one another on a flat work surface. Using a glass or an 1-inch round coo0kie cutter, cut out two (2) small rounds from each sandwich; discard trimmings.

Spread each bread circle with 1 tablespoon butter. Place a thin layer of sliced onions over the butter. Lightly season the onions with salt. 

Assemble the sandwiches with remaining bread slices, pressing lightly to make them adhere.

Spread some of the mayonnaise around the outside rim of each sandwich round. Roll the rim of each sandwich in the chives or parsley to coat completely.

Smoked Salmon Sandwiches on Pumpernickel

 

Smoked Salmon is a very popular and traditional Tea Sandwich Choice. You can vary this recipe by slicing the cucumbers more thickly, and using them instead of bread, producing cucumber-salmon canapes.

1/4 cup mayonnaise
1 tablespoon minced scallion
1 tablespoon minced fresh dill 
1 tablespoon capers drained
1 teaspoon prepared (white)horseradish
Pepper to taste
2 teaspoons butter, room temperature
8 slices pumpernickel bread
sliced smoked salmon
12 cucumber slices, sliced thin

In a small bowl, combine mayonnaise, scallion, dill weed, capers, horseradish, and pepper; set aside.

Spread butter thinly over pumpernickel bread slices; spread mayonnaise mixture on each bread slice. Divide salmon and cucumber slices evenly over 4 slices of bread; top with remaining bread slices.

Cut each sandwich in half diagonally. NOTE: May also cut in quarters or small rounds (your choice). 

Dried Cherry Scones

All this talk about Tea Parties has been making me obsess over a proper Afternoon Tea. Luckily for me, my dear friend Orna became a Grandmother this week, and this happy occasion provided the perfect opportunity to polish up the silver.

For me, there is no more delectable menu. Without a doubt, it is a bit labor intensive, but the results are worth it.
Afternoon Tea (don't say "High Tea") is three courses. First sandwiches, then scones with clotted cream and jam (and strawberries if you like.) Finally cake or pastries.

Despite the fact that there are many more terrible scones than good ones, I believe that you will find this recipe to be everything you hope a scone will be. They will be absolutely best if you bake them right before serving them. Warm scones are sublime. You can make them a few hours ahead, cool, and reheat at 325 wrapped in foil for about 10 minutes. Or just enjoy them cold. Clotted cream is the definitive accompaniment, with strawberry jam. Whole Foods and other "gourmet" markets will often have jars, from this company, but you can buy it online too.Clotted Cream source
If you can't find it you can substitute Creme Fraiche,  or whip a cup of heavy cream, and mix in 1/3 cup sour cream and a Tablespoon or so of powdered sugar. It won't be the same as real Devonshire Cream, but it will do in a pinch.

Dried Cherry Scones

• 1 3/4 cups all-purpose flour
• 4 teaspoons baking powder
• 1/4 cup sugar
• 1/8 teaspoon salt
• 5 T unsalted butter
• 1/2 cup dried cherries cut in half if large, dried blueberries, or currants
• 1/2 cup milk
• 1/4 cup sour cream
• 1 egg
• 1 tablespoon milk
• Coarse Demerara Sugar for sprinkling

Directions

1. Preheat oven to 400 degrees . Set rack in middle
2. Mix flour, baking powder, sugar and salt in a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the cherries. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the flour mixture and stir gently until just blended. Turn out onto parchment, and knead two or three quick turns just till dough comes together, DO NOT overwork the dough. It is ok if there are still lumps of butter.
3. With floured hands, gently break the dough apart and pat into golf-ball size portions.  Place onto parchment lined baking sheet, and flatten lightly. Let the scones just "kiss" each other. Whisk together egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash, and sprinkle with coarse sugar. Let them rest for about 10 minutes. 
4. At this point, you can put the baking sheet of scones into the freezer until solid, put into heavy zip lock bags, and have them on hand to bake up whenever the opportunity for a tea party presents itself.
5. Bake for 10 to 15 minutes in the preheated oven, or until the tops are golden brown, not deep brown. 
6. Remove to rack to cool, or if serving immediately, wrap loosely in a cloth napkin in a basket. 

Stuffed French Toast

Stuffed French Toast

Here's a great recipe for a large crowd or a brunch. The preparation can be done the night before saving you time in the morning.
Hint: Don't share the recipe with your cardiologist...

Ingredients:

Caramel Sauce:
1 cup brown sugar
½ cup butter (1 stick)
2 teaspoons corn syrup

Egg Mixture
8 eggs
1 ¾ cups milk
1 ½ teaspoons of vanilla

Toast:
8 oz. tub cream cheese, softened
1 loaf French bread

Toppings of choice: Maple syrup, fruit, whipping cream, etc.

Start my making the caramel sauce

Add butter to the saucepan cook on medium high heat. As butter starts to melt, add corn syrup, then brown sugar. Cook on medium heat until all ingredients are well blended and begins to slightly bubble. Immediately remove from stove. DO NOT bring to rolling boil, because the caramel will harden into candy. Pour caramel sauce into a greased 9X13 casserole pan.

Next, slice the French bread loaf in ¾ inch thick pieces. Spread slices with cream cheese as if making sandwiches. Lay the sandwiches side by side into caramel sauce. Make egg mixture.

Egg mixture

Whisk together eggs, milk and vanilla, and pour over bread, being sure to coat each sandwich. You may proceed to cook French toast or you can store it overnight in the refrigerator.

Cooking

Bake in a preheated 350-degree oven for 40 minutes or until golden on top and egg mixture is firm.
Serve the French toast warm, flipping sandwich over on the plate with the caramel side up.
Top with warmed maple, whipped cream, or fresh berries