M/A 10 - Recipes posted by TeaHouseTimes Admin, ADVERTISER TEA RELATED PRODUCTSSaturday, April 17th 2010 @ 3:03 PM

---

From the Mar/Apr10 issue of The Tea House Times.  To view the most recent issue, please register / log-in at http://www.theteahousetimes.com for free access.

 

*Recipes taken from Afternoon Tea in Southern California, A Guidebook for Tea Lovers - by Sherry Evans, used by permission. Recipes submitted by those noted*.

 

Buttermilk Scones*

3 cups all purpose flour
2 Tablespoons baking powder
1/2 teaspoon baking soda
1 1/2 Tablespoons sugar
2 sticks ice cold butter, cut into pieces
1 1/2 cups buttermilk
extra buttermilk

Preheat the oven to 400 degrees F.  In a processor combine flour, baking powder, baking soda, and sugar.  Pulse a few times.  Add pieces of butter a few at a time, pulsing each time until all is mixed.  Put into a mixing bowl and chill for 10 minutes.  Preheat oven to 400 degrees.  Add buttermilk, mixing until ingredients are moistened.  Immediately pour onto floured surface and knead 12 times.  Roll to 1” thickness and cut with a 2” biscuit cutter.  Place on a cooking sprayed cookie sheet, close together, but not touching.  Brush with buttermilk.  Bake for 20 minutes or until golden brown.  Serve Hot!  Makes 24 scones.

*Julian Tea & Cottage Arts, Julian, CA

 

Roast Beef and Blue Cheese
Tea Sandwich*

For Spread:
2 oz. blue cheese, crumbled
1/3 cup sour cream
3 Tbsp. mayonnaise
1/2 tsp. Worcestershire sauce
For Sandwich:
16 slices sourdough bread
2 Tbsp. butter
1 lb. thinly sliced rare roast beef
1/2 cup slivered roasted red bell peppers
1 cup shredded arugula leaves

For Spread - Mash blue cheese with a fork and stir in sour cream, mayonnaise and Worcestershire sauce.  Season with salt and pepper.

Spread 8 slices of bread with butter.  Spread remaining 8 slices with blue cheese spread.  Divide beef evenly among sandwiches and sprinkle with salt and pepper.  Top each with 1 Tbsp. slivered peppers and 2 Tbsp. arugula.  Finish with buttered bread slices.  Trim crusts and cut sandwiches.  

 

Creamy Asparagus Soup*

4 Tablespoons margarine
2 large onions, chopped
4 Tablespoons flour
8 cups chicken stock
3 pounds asparagus, cut into 1-inch pieces
2 large potatoes, peeled and cut into 1-inch pieces
1 teaspoon salt
1/2 teaspoon white pepper, add more for spicy taste
2 cups evaporated skim milk
Croutons (if desired)

In a large kettle, saute’ the onion in margarine over medium heat for about 5 minutes or until tender, not browned, but transparent.  Add the flour stirring until bubbly.  Whisk in chicken stock until all flour is dissolved.  Add asparagus, salt, pepper and potatoes to stock.  Bring to a boil.  Lower heat, cover and simmer for 20 minutes or until the asparagus and potatoes are tender.  Allow to cool for 10 minutes.  Spoon stock into food processor, puree until smooth.  Using a large strainer, strain the soup from asparagus fibers.  Return soup to large kettle.  Add skim milk and cook on low heat until hot.  (Do not bring to a boil, milk can burn).  Add a few croutons for garnish.  Makes 15 - 8 oz. servings.  Freezes well.
*Elise’s Tea Room, Long Beach, CA

Share