A Mother's Day Afternoon Tea fit for Royalty May 01 2015 1 Comment
It is almost Mother’s Day and I am sure you are trying to think of something original and unique to give to your mother. As a mother, celebrating my second Mother’s Day, I am able to tell you with confidence all your Mom really wants is to be treated like a queen for the day and to spend some quality time with her family.
Treat your mother like a real queen with a traditional English Afternoon Tea. You can serve this menu anytime of the day to make your mom feel like royalty.
The recipes you need are below.
Don’t forget flowers and a card that says ‘I Love You Mom!’
Place your orders for all of these great products before May 3rd to guarantee delivery by Mother’s Day. Don’t forget to use code SHIP4MOM for free shipping.
Happy Friday,
Julie
Plain Scones – From The Bouchon Bakery Cookbook
Makes 12 Scones
Ingredients
1 cup + 1 ½ tablespoons all-purpose flour
2 ¼ cups +2 tablespoons cake flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
¼ cup + 3 ½ tablespoons granulated sugar
8 ounces unsalted butter, cold, cut into ¼ inch pieces
½ cup + 1 ½ tablespoons Heavy cream
½ cup + 2 tablespoons crème fraiche
1 teaspoon large-crystal sparkling sugar
Method
-Place the all-purpose flour in the bowl of a stand mixer and sift in the cake flour, baking powder, baking soda, and granulated sugar. Fit the mixer with the paddle attachment and mix on the lowest setting for about 15 seconds to combine.
-Stop the mixer, add the butter, and, on the lowest setting (to keep the flour from flying out of the bowl), pulse to begin incorporating the butter. Increase the speed to low and mix for about 3 minutes to break up the butter and incorporate it into the dry mixture. If any large pieces of butter remain, stop the mixer, break them by hand, and mix just until incorporated.
-With the mixer running, slowly pour in the cream. Add the crème fraiche and mix for about 30 seconds, until all of the dry ingredients are moistened and the dough comes together around the paddle. Scrape down the sides and bottom of the bowl and the paddle and pulse again to combine.
-Mound the dough on the work surface, and, using the heel of your hand or a pastry scraper, push it together. Place the dough between two pieces of plastic wrap, and, using your hands, press it into a 6-by-9 inch block smoothing the top. Press the sides of your hands against the sides of the dough to straighten them. Wrap the dough in the plastic wrap and refrigerate for about 2 hours, until firm.
-Line a sheet pan with a Silpat or parchment paper. Using a chef’s knife, cut the block of dough lengthwise into thirds and then crosswise in half. Cut each rectangle in half on the diagonal to make a total of 12 triangles. Arrange them on the prepared sheet pan, leaving space between them. Cover with plastic wrap and freeze until solid, at least 2 hours but preferably overnight. (The scones can remain in the freezer for up to one month.)
-Preheat the oven to 325°F (convection) or 350°F (standard). Line a sheet pan with a Silpat or parchment paper.
-Arrange the frozen scones 1 inch apart on the sheet pan and brush the tops with cream. Sprinkle the top of each scone with a generous pinch of sparkling sugar. Bake for 15 to 18 minutes in a convection oven, 25 to 28 minutes in a standard oven, until golden brown. Set the sheet on a cooling rack and let cool completely.
The scones are best the day they are baked but can be stored in a covered container for one day.
Serve with your favorite Gus & Grey Jam.
Cucumber & Cream Cheese Tea Sandwiches
Makes 4 servings
Ingredients
1 English Cucumber
8 oz soft Cream Cheese
8 Slices white bread
FIVE Extra Virgin Olive Oil
Method
-Slice English cucumber into 1/8 inch thick slices
-Spread one side of each piece of bread with soft cream cheese
-Layer slices of cucumber on top of cream cheese on 4 slices of bread
-Drizzle FIVE Extra Virgin Olive Oil over the top of the cucumbers
-Top with 4 remaining slices of bread
-Trim edges off the bread and cut each sandwich in to 4 pieces
Tomato & Mozzarella Cheese Tea Sandwiches
Makes 4 servings
Ingredients
2 Roma Tomatoes, sliced thin
8 slices Mozzarella Cheese
8 Slices White Bread
FIVE Estate Balsamic Vinegar
Method
-place sliced tomatoes on a paper towel to absorb some of the liquid
-Layer 1 slice of Mozzarella Cheese each on 4 slices of bread
-Top with a layer of sliced tomatoes
-Drizzle FIVE Estate Balsamic Vinegar over the top of the tomatoes
-Top with 4 remaining slices of Mozzarella cheese and 4 remaining slices of bread
-Trim edges off the bread and cut each sandwich in to 4 pieces
Egg Salad with Izak N. 37 from La Boîte
Makes 4 servings
Ingredients
4 eggs, hard boiled
½ cup mayonnaise
2 Tablespoons Dijon Mustard
1 Tablespoon Izak N. 37
Salt to taste
8 Slices White Bread
Method
-peel and chop hard boiled eggs
-Mix eggs with mayonnaise, Dijon Mustard, Izak N. 37
-Add salt to taste
-Layer ¼ of egg salad mixture on each of 4 slices of bread
-Top with 4 remaining slices of bread
-Trim edges off the bread and cut each sandwich in to 4 pieces
Chocolate Cupcakes
Makes 24 Cupcakes
Ingredients
Cupcake liners
2 cups all-purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup orange juice, without pulp
½ cup canola or vegetable oil
1 teaspoon vanilla extract
3 eggs
1 cup boiling water
½ cup pieces Rococo Chocolates Sea Salt Milk (or Dark) chocolate bar
Method
-Preheat oven to 350°F. Line cupcake pan with pan liners.
-In a large bowl, mix together sugar, flour, cocoa, baking powder, baking soda & salt. Add the orange juice, oil, vanilla and eggs. Mix for 2 minutes, until everything is thoroughly combined.
-Add the boiling water in 3 parts, gently mixing it in with a spatula or wooden spoon. If you are using an electric mixer be careful, the water splatters.
-Add the Sea Salt Milk Chocolate Pieces after the water is fully incorporated in to the batter.
-Pour in to prepared pan and bake for 15-20 minutes or until skewer inserted in the cake comes out clean. Let cool for 10 minutes in the pan and then transfer on to a rack to cool to room temperature.
-Once cool can be stored in plastic at room temperature for up to 5 days or freeze for up to 3 months.
Sugar Cookies
Makes approximately 20 cookies
Ingredients
½ cup margarine or butter
½ cup sugar
2 eggs
1 teaspoon vanilla
2 teaspoons baking powder
2 ¼ cup flour
Method
-Preheat oven to 400°F
-In a large bowl, cream butter and sugar with an electric mixer. Beat in eggs and vanilla.
-Add baking powder and flour one cup at a time, mixing after each addition. The dough will be very stiff. It may be necessary to blend the last of the flour by hand. Do not chill the dough!
-Divide the dough in to 2 balls. On a floured surface roll each ball in to a circle about 12 inches in diameter. Dough should be 1/8 inch thick.
-Dip heart shaped cookie cutter (or whatever shape you choose) in flour before each use. Pick up dough around cut cookies. Place cookie onto ungreased cookie sheet using a spatula dipped in flour.
-Bake on top rack of oven for 6-7 minutes or until cookies are light brown. Remove cookies immediately from cookie sheet after taking out of the oven.
Comments
fredric on May 05 2015 at 03:13PM
its especially tasty when you sabre the champagne – just 1. grab a sword or heavy knife (a butcher knife or even a heavy steak knife will do) 2.remove the foil 3. point the bottle away from anyone at a slightly upward tilt 4. feel for the seam in the bottle and rotate so it is a the top 5.remove the cage (the twisty metal bit holding the cork in place) 6. holding the handle of the knife lay the blade flat on the seem (sharp side facing you) at the base of the bottle 7. run the knife quickly and vigorously up the neck of the bottle so the dull side catches the lip. 8. catch with awaiting glass