It's the perfect time of year to host an afternoon tea party. Whether it's for Mother's Day or just a gathering of good friends, cook up these delicious recipes, steep up some TeaSource tea, and have a great time!
Even more recipes can be found here. Enjoy!
Goat Cheese and Asparagus Pinwheels
Makes 2 dozen
½ cup goat cheese
½ pound asparagus
Salt and pepper
Preheat oven to 350 degrees. Place the asparagus on a baking sheet and drizzle with olive oil, salt and pepper. Bake for 12-15 minutes until asparagus is tender. Let cool.
Spread each tortilla with a thick layer of goat cheese. Sprinkle with salt and pepper.
Place 6 spears of asparagus in each tortilla and roll up.
Slice each into 6 slices and serve immediately.
Turkey, Pesto and Arugula Finger Sandwiches
Makes 1 dozen
6 slices bread
¼ pound smoked turkey
¼ cup prepared pesto
1 cup arugula
Spread a thin layer of pesto on each slice of bread.
Layer turkey and arugula on three slices and top with remaining three slices of bread.
Cut the crusts off each sandwich and cut into four finger sandwiches.
Ham and Cheese Scones
Makes 1 dozen
½ cup plain Greek yogurt
2 cups flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 stick (8 tablespoons) butter, frozen
¼ pound Virginia Ham, cut into cubes
¼ pound colby jack cheese (or cheddar, swiss, pepper jack, what have you), cut into cubes
¼ chives, chopped
¼ cup milk (plus extra for brushing)
Preheat oven to 400 degrees.
In a small bowl, mix the egg and yogurt to combine. Set aside.
In a large bowl, combine flour, baking powder, baking soda and salt. Grate the butter into the flour mixture using a large grater (can also be cut into pea-sized cubes). Mix the butter into the dry ingredients. It should look like a coarse meal.
Add the egg mixture to the flour and butter mix and stir to combine. Add the ham, cheese and chives. Stir to combine. Mix in the milk. The batter will be extremely thick, and pretty lumpy-this is how it’s supposed to look.
Drop scones by ¼ cup full onto a baking sheet. Brush the tops with milk and crack some fresh pepper over the top.
Bake 15-20 minutes until golden brown and the cheese starts to melt. Let cool on the pan until ready to serve.
Roasted Shrimp Salad in Endive
Makes 2 dozen
1 pound shrimp, deveined (raw and still in the shell!)
3 heads endive
¼ cup red onion, minced
¼ cup red bell pepper, minced
½ cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice
Salt and pepper
Preheat oven to 400 degrees. Place shrimp on a baking sheet, drizzle with olive oil, salt and pepper. Roast for 15 minutes until shrimp turns pink and just starts to curl. (C=cooked, O=overcooked)
Let shrimp cool. Peel and chop into bite sized pieces.
Combine shrimp, onions, peppers, may, mustard, parsley and lemon juice. Stir well to combine. Season with salt and pepper as needed. Chill for 4 hours.
Cut the root end off of the endive and separate the leaves. Wash and dry well.
Fill each endive leaf with shrimp salad and serve immediately.
PB&J Petit Fours
Make 3 dozen
1 ½ cups powdered sugar
4 tablespoons creamy peanut butter
1 teaspoon vanilla
4 tablespoons milk
6 slices white bread
1/3 cup strawberry jam
Peanuts for garnish
In a small bowl combine powdered sugar, peanut butter, vanilla and milk. Stir well to combine. There is no need to heat the peanut butter, it will combine with the other ingredients on its own.
Spread the jam on three slices of bread. Top with the remaining slices.
Cut of the crusts and cut each sandwich into twelve squares.
Place the squares on a rack over a baking sheet and pour the glaze over the squares to cover. Place a peanut on each for garnish.
Chill at least one hour before serving.
Spiced Chocolate Petit Fours
Makes 4 dozen (or one 9x13 cake)
1 ¾ cups all purpose flour
2 cups sugar
¾ cup cocoa powder
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
1 ½ teaspoons cinnamon
1 teaspoon cayenne pepper
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla
1 cup boiling water
Spiced Chocolate glaze (see below)
Preheat oven to 350 degrees.
In a large mixing bowl, combine all of the dry ingredients and whisk well to combine.
Stir in the eggs, milk, oil and vanilla. Whisk for two minutes until all ingredients are well incorporated.
Using a spoon, slowly stir in the boiling water. DO NOT OVERMIX, batter should appear very thin.
Pour into an ungreased 9x13 baking dish and bake for 30-40 minutes until a toothpick inserted in the center comes out clean.
If you wanted to make a cake, let cool completely before adding glaze or frosting of your choice.
If you want to make petit fours, let the cake cool completely and freeze for 1-2 hours to make it easier to cut into 1x1 squares. Place squares on a cooling rack and pour glaze over each, covering completely. Chill until ready to serve.
Spiced Chocolate Glaze
8 ounces semisweet chocolate
6 tablespoons heavy cream
6 tablespoons light corn syrup
1 teaspoon cinnamon
¼ teaspoon cayenne pepper
Bring cream and corn syrup to a boil over medium heat. Add the chocolate, cinnamon and cayenne. Let rest 5 minutes until chocolate is melted and whisk to combine.