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Earl Grey Sablés with Pink Grapefruit Glaze

Earl Grey Sablés with Pink Grapefruit Glaze

Earl Grey Sablés with Pink Grapefruit GlazeEarl Grey Sablés with Pink Grapefruit Glaze

 

2 T. Earl Grey tea leaves

¾ C. granulated sugar

1 C. (2 sticks) salted butter, room temperature

2 tsp. pink grapefruit zest

2 large egg yolks

2 C. (280 grams) all-purpose flour

 

In the bowl of a food processor, combine the tea, sugar, butter, and grapefruit zest and process until smooth. Scrape down the sides of the bowl, add the egg yolks, and process until combined. Scrape down the sides and bottom of the bowl again, add the flour, and pulse until just combined and the dough forms into clumps. Dump the dough onto a lightly floured workspace and bring it together, patting it into a square. Divide the square in half and roll each portion of dough into even 2-inch-wide logs. Wrap each tightly in plastic wrap, smoothing out the log and flattening the ends. Chill for at least 4 hours and up to one day. (The logs may also be frozen at this point for up to 4 months—just defrost in the refrigerator before slicing and baking.) When ready to bake the cookies, preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside. Remove one log from the refrigerator and unwrap. Use a sharp knife to cut it into generous 1/3-inch-thick slices, place on the prepared baking sheet, and bake until the edges are light golden brown, about 12 minutes. Remove from the oven and let cookies cool on the sheet for 5 minutes before removing and placing them on a cooling rack. Repeat with the remaining dough. Notes: The tea in tea bags is much more finely ground than loose tea. If you use loose tea leaves here, pulse them in the food processor a few extra times to create a finer texture. Also, while the color of pink grapefruit is very pretty in these cookies, you can substitute yellow grapefruit.

London Fog Shortbread

London Fog Shortbread

London Fog ShortbreadLondon Fog Shortbread

 

1 T. loose Earl Grey tea leaves

1 C. butter, at room temperature

1/2 C. sugar

2 C. all-purpose flour

1/4 tsp. salt

 

Preheat the oven to 325 F. If you’re starting with dry tea leaves, put them into a small dish and pour just enough boiling water over them to cover (about a T. or two); set aside for a few minutes, then pour off the water. In the bowl of a food processor, pulse the butter, sugar and softened tea leaves until well blended and creamy. Add the flour and salt and pulse until the dough comes together. Roll the dough into walnut-sized balls and place on a parchment-lined sheet. Press down with a cookie stamp, bottom of a glass, or crisscrossed with a fork. (Alternatively, roll the dough into a log, wrap and chill, then slice and bake.) Bake for 10 minutes, or until pale golden around the edges. Cool on the pan or on a wire rack.

Toadstool Caprese Toast

Toadstool Caprese Toast

Toadstool Caprese Toast

 

2 slices sourdough bread

4 T. cream cheese

1 T. balsamic glaze

5 strawberries

5 bocconcini (mozzarella balls)

fresh basil

1 T. mayonnaise

sea salt

 

Slice the sourdough. Spread the cream cheese on top of the bread slices. Drizzle with balsamic glaze and use a knife to smooth over the glaze. Halve the strawberries and cut off the bottom leaves in a straight line across. Use a melon baller to scoop out the inside of the strawberry. Halve the bocconcini. Arrange all the toadstools on the toast and place a basil leaf under each mushroom. Use a toothpick or piping utensil to add the mayo dots to the toadstools. Add more basil leaves if you wish. Sprinkle with sea salt. Serve.

Rhubarb-Vanilla Soda

Rhubarb-Vanilla Soda

Rhubarb-Vanilla Soda

 

2 pounds rhubarb, roughly chopped

1 cup sugar

1 whole vanilla bean

Sparkling water

 

Combine the rhubarb and the sugar in a medium saucepan. Split the vanilla bean down its length, scrape out the seeds, and add both the seeds and the pod to the pan. Stir in 2 cups of tap water. Bring to a boil over medium heat, then lower to a simmer and cook until the rhubarb has completely broken down into a thick, jam-like mash, about 15 minutes. Remove the pan from the heat and let the rhubarb cool until it is no longer steaming. Strain through a fine-mesh strainer, pressing down on the fruit to extract as much juice as possible. (You should have between 3 and 4 cups of syrup.) Let the syrup cool completely. Store the cooled syrup in a sealed container in the refrigerator. The syrup will keep refrigerated for about 2 weeks. To serve, combine ⅓ to ½ cup of chilled syrup with 1 cup of sparkling water.

Orange Pistachio Cranberry Scones

Orange Pistachio Cranberry Scones

Orange Pistachio Cranberry Scones

 

Zest of 2 oranges

⅓ C. plus 3 T. sugar (divided use)

2 C. all-purpose flour

1 T. baking powder

½ tsp. sea salt

4 T. cold butter, cut into small pieces

2 large eggs

⅓ C. cream

¼ C. chopped pistachios

¼ C. chopped dried cranberries

1 C. heavy whipping cream

 

Preheat the oven to 425°F and line a baking sheet with parchment paper. In a small bowl, rub the orange zest with the 1/3 C. sugar with your fingers—this way, the oils will perfume all of the sugar. Combine the sugar and zest with the flour, baking powder and salt in the food processor and pulse a time or two. Add the pats of very cold butter (I often freeze the cut cubes in advance) to the mixture, and pulse three or four times, or until you have large and small pebble-like pieces throughout. With the motor running, add the eggs 1 at a time, then the cream. Add the pistachios and cranberries and pulse until combined. Turn dough out on a floured board, smashing it down with your hands so it’s a large, flat disc, about 1-inch thick. Cut into 6 pie-like wedges and place on the prepared baking sheet. Bake for 15 minutes or until the edges are lightly brown. While the scones are in the oven, put the whipping cream in a mixer bowl with the whisk attachment. Beat until it begins to thicken, sprinkle in the remaining 3 T. sugar and continue until it’s a soft consistency. Serve the scones warm with whipped cream and jam.

Lemon-Honey Tea Cakes with Buttermilk Glaze

Lemon-Honey Tea Cakes with Buttermilk Glaze

Lemon-Honey Tea Cakes with Buttermilk Glaze

 

1 lemon, zested

3/4 cup granulated sugar

7 T. butter

7 T. honey (1/4 cup plus 3 T.)

1 egg

1/2 cup buttermilk

1/8 tsp. lemon extract

2 cups all-purpose flour

1/2 tsp. salt

1/2 tsp. baking soda

1-1/2 cups powdered sugar

3 T. buttermilk

A pinch of salt

1/4 tsp. lemon extract

Up to 1 T. fresh lemon juice

 

Preheat oven to 300’F. Spray a 12-cup muffin tin with nonstick baking spray with flour. You can also butter and flour each well in the tin. Rub the lemon zest and sugar together in a small saucepan until the mixture is fragrant and looks like wet sand. Add the butter and honey and stir over low heat until the butter is melted, the sugar is dissolved, and the mixture is smooth except for the lemon zest. Remove from heat and set aside. In a large bowl, whisk egg, buttermilk, and lemon extract. In a medium bowl, combine flour, salt, and baking soda. Add half of the flour’ mixture to the buttermilk mixture and whisk until just combined. Do the same with half of the butter mixture. Repeat until all the ingredients are added, whisking just until the batter is smooth. Divide the batter evenly among the 12 muffin cups, and bake 22-25 minutes, until a toothpick inserted in the center of a cake comes out clean. Allow to cool in the tin for 5-10 minutes then take them out and let cool completely on a wire rack. If they don’t easily pop out of the muffin tin, run a small paring knife around the edge of each cake to loosen. While the tea cakes cool, make the glaze. Combine the powdered sugar, buttermilk, salt, and lemon extract in a medium bowl and whisk until completely smooth. Whisk lemon juice in, a little at a time, until the glaze is just barely thin enough for dipping. When the tea cakes are cool, dip the top of each in the glaze. Let the excess glaze drip back into the bowl then turn the cakes right side up and place back on the cooling rack. Allow the glaze to set before serving.

Iced Ginger Tea

Iced Ginger Tea

Iced Ginger Tea

 

1 small gingerroot, thinly sliced

4 C. water

1 bag green tea

1 lemon

 

Place sliced ginger and water in a saucepan and bring to a boil. Turn down and simmer for 1 minute. Remove from heat and add the tea bag. Allow to steep 5 minutes and then strain out the gingerroot and teabag. Add the juice of 1 lemon. Chill. Serve over ice sweetened as desired with sugar or honey.

Open-Faced Watercress, Nasturtium, and Cucumber-Cream Cheese Sandwiches

Open-Faced Watercress, Nasturtium, and Cucumber-Cream Cheese Sandwiches

Open-Faced Watercress, Nasturtium, and Cucumber-Cream Cheese Sandwiches

 

40 unsprayed nasturtium flowers, washed and dried

1 large bunch of fresh watercress, washed, dried, and large stems removed

8 ounces cream cheese, softe3ned

1 medium cucumber, peeled, seeded, and diced

1/2 tsp. fine sea salt

1/4 tsp. freshly ground black pepper

1 small red onion, thinly sliced

6 slices of hearty whole-grain bread, such as rye, whole wheat, or multi-grain

 

Setting aside 12 nasturtium flowers for garnish, finely julienne the rest with a sharp knife. Setting aside 6 watercress sprigs for garnish, finely chop the remaining watercress. In a medium bowl, mix the cream cheese with the chopped flowers, chopped watercress, cucumber, salt, and pepper. Cover with plastic wrap and chill in the refrigerator for 1 hour to allow the flavors to blend together. Remove the cream cheese mixture from the refrigerator half an hour before serving to allow it to soften slightly. With a sharp knife, finely julienne 6 of the reserved nasturtium flowers. Spread the cream cheese mixture on the bread slices. Top each slice with some red onion slices and a sprinkling of the julienned flowers. To serve, place 1 slice of the prepared bread on each plate, and top with a whole nasturtium flower and a watercress sprig.

Ham & Cheese Scones

Ham & Cheese Scones

Ham & Cheese Scones

 

2 cups all-purpose flour

1 tablespoon sugar

1 tablespoon baking powder

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

1/2 cup (1 stick) unsalted butter, cut into cubes

3/4 cup buttermilk

1 cup shredded cheddar cheese

1/3 cup diced ham (can use cooked bacon or pancetta)

2 tablespoons chopped fresh chives

 

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. In a large bowl, combine flour, sugar, baking powder, garlic powder and salt. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Stir in buttermilk, cheese, ham and chives until a soft dough forms. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into an 8″ circle, about 1-inch thick, and cut into 8 wedges. Place scones onto the prepared baking sheet. Place into oven and bake for 18-20 minutes, or until firm to the touch and lightly browned. Serve immediately.

Hard Candy Lollipops with Edible Flowers

Hard Candy Lollipops with Edible Flowers

Hard Candy Lollipops with Edible Flowers

– Medium heavy bottom saucepan

– Candy thermometer

– 2″ flat round hard candy lollipop mold

– Lollipop sticks

– Nonstick cooking spray

– Pyrex 2 C. measuring cup

– Pastry brush

– Cookie sheet or marble slab

– Parchment paper

– Edible flowers to fit inside the 2″D flat candy mold

 

– 1 C. of granulated sugar

– 1/3 C. of corn syrup

– ½ C. of water

– 2 tsp. of flavoring oil if using

 

Prepare your molds by lightly spraying them with nonstick cooking spray. Prepare either a marble slab or an upside-down cookie sheet (air underneath the sheet will help the candy to cool faster), by covering with parchment paper and spraying with nonstick cooking spray. Place molds on a cookie sheet or marble slab. Combine sugar and water in a medium heavy bottom saucepan over medium-high heat. Stir until the sugar dissolves, then brush down the sides of the pan with a wet pastry brush to prevent crystals from forming. Once boiling, stop stirring as soon as the syrup starts to boil and insert a candy thermometer. Allow to boil, without stirring, until candy reaches 250°F (121°C). If you plan to add food coloring, add it at this point and allow the liquid to continue boiling. Once the candy reaches 300 degrees Fahrenheit (known as hard crack stage), remove it from heat, add flavoring of your choice and pour into the Pyrex measuring cup. Allow liquid to sit until it stops bubbling completely. This will prevent bubbles from forming in your poured lollipops. Working quickly, pour a scant amount of hard candy liquid into each mold, enough just to cover the bottom. Place an edible flower FACE DOWN on the liquid in each mold. Add a lollipop stick to each mold and continue pouring to fill each mold. If liquid becomes too thick to easily pour, simply reheat in the microwave on high for about 15 seconds and continue filling the molds. NOTE: The flower is placed face down so that the correct side of the flower will be on the front side of the completed lollipop. Allow to cool completely and remove from mold once hardened. Store Lollipops individually wrapped, in an airtight container at room temperature, for up to a month.

Wildflower Violet Popcorn

Wildflower Violet Popcorn

Wildflower Violet Popcorn

1 C. Popcorn in 1/4 C. increments

1/4 C. Butter

1/4 C. Coconut Oil

Sea Salt

Fresh edible flowers OR sugared violets or other sugared flowers

 

Gather fresh, edible flowers. Be sure you know what you’re foraging – some wild blooms are NOT edible. You may also use sugared violets or other sugared flowers in your violet popcorn. If using fresh flowers, gently shake off any dust or debris. If you must rinse them, place them in a salad spinner to get them as dry as possible. Place them on a towel or dehydrator rack to dry completely. You may also place your blooms in the refrigerator for a bit, if you can’t use them right away. Work quickly, though – blooms like violets will begin to curl up and fade rather quickly. Using an air popper, pop up fresh popcorn in 1/4 C. increments. OR, follow the manufacturer’s instructions for your air popper. As the popper is popping, slowly melt the butter and coconut oil on the stove top. Once the popcorn is popped, add melted fats a few T. at a time to the popcorn bowl as you sprinkle with sea salt and stir gently. Repeat this process, adding fat, salt and stirring until all the melted fats are gone. Allow to cool completely. Gently toss in fresh edible flowers or sugared violets.

 

Calendula

Cornflowers

Cosmos

Dianthus

Field Daisies

Johnny jumps-ups (violas)

Pansies

Pineapple Sage Blossoms

Red Bud blossoms

Rose Petals

Sweet William

Violets.

Plantation Iced Tea

Plantation Iced Tea

Plantation Iced Tea

3 C. freshly brewed green tea. at room temperature

1/3 C. fresh pineapple juice

1/4 C. Ginger Simple Syrup

1 fresh lime juice

Ice, for serving

Fresh mint sprigs, for garnish

Pineapple wedges, for garnish

 

Combine the green tea, pineapple juice, simple syrup, and lime juice in a large glass measuring C. or bowl and whisk together. Cover the C. or bowl with plastic wrap and refrigerate until cold, about 1 hour. Serve over ice and garnish each glass with mint and a pineapple wedge.

 

Ginger Simple Syrup

 

1 C. granulated sugar

1 C. filtered water

One 1-inch piece fresh ginger, peeled and thinly sliced

 

In a saucepan, combine the sugar, water, and ginger. Bring to a boil over medium-high heat, stirring with wooden spoon to dissolve the sugar. The liquid should go from cloudy to clear. Remove from the heat and let steep for about 1 hour before removing the ginger. Store the syrup in an airtight container in the refrigerator for up to 1 week.

Tea Party Lemonade

Tea Party Lemonade

1 large can frozen pink lemonade
1 ½ quarts sparkling water
½ c. mint leaves, chopped
½ tsp. ground cloves

Blend the pink lemonade with the sparkling water and stir to dissolve. Add mint and cloves. Serve over crushed ice in a tall glass.

Garden Phyllo Quiches

Garden Phyllo Quiches

db655050-ef78-47d3-ab38-1f3a4573b6b42 packages (10 oz. each) frozen chopped spinach, thawed and squeezed to drain

2 C. sliced fresh mushrooms (6 oz.)

2 C. milk

1 tsp. ground mustard

1/2 tsp. salt

1/4 tsp. ground nutmeg

4 eggs

8 frozen (thawed) phyllo sheets (18 x 14 inches)

4 tsp. butter or margarine, melted

1/2 C. shredded mozzarella cheese (2 oz.)

 

Heat oven to 350ºF. Spray 10- or 12-inch skillet with cooking spray. Cook spinach and mushrooms in skillet over medium heat, stirring occasionally, until spinach is wilted and mushrooms are tender; remove from heat. Mix milk, mustard, salt, nutmeg and eggs; set aside. Spray eight 6-oz. custard cups with cooking spray. Place 1 phyllo sheet on flat surface; lightly brush with butter. Top with 3 phyllo sheets, brushing each with butter. Cut phyllo into fourths. Place 1 phyllo section in each custard cups. Repeat with remaining phyllo sheets. Trim overhanging edge of phyllo 1 inch from rim of cups. Drain spinach mixture; divide evenly among cups. Pour about 1/3 C. egg mixture into each C.. Fold edges of phyllo toward center. Arrange custard cups in jelly roll pan, 15 1/2×10 1/2×1 inch. Bake 15 to 20 minutes or until egg mixture is set. Sprinkle with cheese. Serve immediately. Serve these festive quiches on a drizzle of roasted red pepper puree, or accompany with chutney.

 

 

Lemon-Almond Iced Tea

Lemon-Almond Iced Tea

Lemon-Almond Iced Tea4 C. boiling water

10 tea bags, black

2 lemons, sliced thinly

1 C. sugar

1 T. almond extract

2 tsp. vanilla extract

1 2-liter bottle of lemon-lime soda

 

Steep the tea in the boiling water for 10 minutes. Put lemon slices into a large pitcher, giving them each a squeeze as you go. Add sugar into the pitcher. Mix in tea. Add flavorings and soda right before serving.

 

Yield:

Calories:

Fat:

Fiber:

Crock Pot Chai Tea

Crock Pot Chai Tea

Crock Pot Chai Tea8 C. water

8 black tea bags

3/4 C. sugar

16 whole cloves

16 whole Cardamom Seeds, pods removed (optional)

5 cinnamon sticks

8 slices fresh ginger

1 C. milk

Combine water, tea, sugar, cloves, cinnamon & ginger in Crock Pot. Cover; cook on High 2 to 2-1/2 hours. Strain mixture; discard solids. Stir in milk just before serving. Serve warm or chilled.

 

 

Yield:

Calories:

Fat:

Fiber:

Crock Pot Mulled Cranberry Tea

Crock Pot Mulled Cranberry Tea

2 tea bags

1 C. boiling water

1 bottle (48 oz.) cranberry juice

1/2 C. dried cranberries (optional)

1/3 C. sugar

1 large lemon, cut into 1/4-inch slices

4 cinnamon sticks

6 whole cloves

Additional thin lemon slices

Additional cinnamon sticks

 

Combine all ingredients in the slow cooker. Cover and cook on Low for up to 5 hours.

Smoked Salmon Spread

Smoked Salmon Spread

12oz. Light Cream Cheese

1/2 C. Sour Cream

1 tsp. Liquid Smoke

1 tsp. Lemon Juice

11/2 tsp. Worcestershire Sauce

1/8 tsp. Salt

1/8 tsp. Pepper

15 1/2 oz. Can Red Salmon, drained

2 tsp. Celery, chopped

2 tsp. Green Onion, chopped

 

Allow cream cheese to reach room temperature. Remove skin from salmon. Blend first seven ingredients in blender. Remove from blender and stir in salmon, celery and onion. This is a delicious spread on raw vegetables or crackers.

 

Cucumber Tea Sandwiches with Tarragon Butter

Cucumber Tea Sandwiches with Tarragon Butter

Cucumber Tea Sandwiches with Tarragon Butter1 large English cucumber, peeled, sliced paper thin

1/2 tsp. salt

2 tsp. white vinegar

1 cup unsalted butter, softened

1/4 cup minced fresh tarragon

1/4 cup minced fresh chervil

30 thin slices whole-wheat bread, enough to make 72 (2x4inch) rectangles

Watercress leaves, optional

 

Put cucumber slices in large bowl. Toss with salt. Sprinkle with vinegar. Toss to mix well. Let stand 1 hour. Drain well in colander. Combine butter, tarragon and chervil. To assemble, spread butter over 1 side of each bread slice. Cover 15 slices with cucumbers, dividing evenly. Close sandwiches. Trim crusts. Cut into 36 rectangles. Arrange on platter, garnished with watercress leaves.

Aromatic Ginger Tea

Aromatic Ginger Tea

1 quart milk

1/3 C. sugar

1 tsp. ground ginger

8 cardamom pods, hulled and seed crushed (see notes), or 1/4 tsp. ground cardamom

8 Assam or orange pekoe tea bags or 3 T. tea leaves

 

In a 3- to 4-quart pan over medium-high heat, combine milk, 1 quart water, sugar, ginger, and cardamom seed. Bring to a boil, stirring occasionally. Add tea and simmer, stirring gently, 1 to 2 minutes. Remove pan from heat, cover, and let stand until tea is a dark reddish brown color, about 1 minute. Pour through a fine strainer into a hot teapot.

 

Yield:

Calories:

Fat:

Fiber:

Almond Tea

Almond Tea

 

4 C. Boiling Water

1/2 C. Lemon Juice

1 1/2 C. Sugar

4 Tea Bags

4 C. Cold Water

1 tsp. Almond Extract

1 tsp. Vanilla

 

Steep first 4 ingredients for 10 minutes. Then add next 3 ingredients and chill. Makes 1/2 gallon.

 

A Collection of Tea Sandwiches

A Collection of Tea Sandwiches

Curried chicken salad

 

2 C. diced chicken

3/4 C. Mayonnaise

1/2 tsp. Curry powder

1/2 tsp. Lemon juice

1/2 tsp. Chutney

 

Mix ingredients together and spread over bread. Use cookie cutters to trim into fun shapes. Decorate with edible flowers, berries, or springs of herbs.

 

 

Chili Pepper-Cilantro Butter:

 

1 stick salted butter, softened

1 red chili pepper, finely chopped

1 tsp. cilantro

1 1/2 tsp. lime juice

 

Mash butter and mix in remaining ingredients. Spread over bread. Use cookie cutters to trim into fun shapes. Decorate with edible flowers, berries, or springs of herbs.

 

 

Rosemary-Garlic Butter

 

1 stick salted butter, softened

1 T. fresh rosemary

1 clove garlic, minced

 

Mash butter and mix in remaining ingredients. Spread over bread. Use cookie cutters to trim into fun shapes. Decorate with edible flowers, berries, or springs of herbs.

 

 

Scallion-Ginger Butter

 

1 stick salted butter, softened

1 T. minced scallions

1 1/2 tsp. grated gingerroot

1 tsp. rice-wine vinegar

 

Mash butter and mix in remaining ingredients. Spread over bread. Use cookie cutters to trim into fun shapes. Decorate with edible flowers, berries, or springs of herbs.

 

Yield:

Calories:

Fat:

Fiber:

 

 

 

Hibiscus Cherry Iced Tea

Hibiscus Cherry Iced Tea

When kids see this tea, they think it’s Kool-Aid and drink it up. If you make it with a caffeine-free tea, you have a fantastically healthy drink that kids love. To make the tea cool quickly, use 1 quart less water and add enough ice cubes to make up the difference. Packed with vitamin C from the hibiscus, it also has flavinoids from the tea, black cherry juice, and high levels of anthocyanins and other antioxidants.

Makes about 1 gallon

1/4 C. hibiscus flowers

8 jasmine tea bags

1-2 C. pure black cherry juice

1 lemon, thinly sliced

3 quarts water

ice

*Hibiscus flowers can be purchased at many Mexican grocery stores and health food stores that sell bulk spices.

Place 3 quarts water in pot and add hibiscus. Bring to a boil, then simmer 10-15 minutes. Add tea bags, bring to a boil again for 8 minutes. Strain. Sweeten with cherry juice to taste. Cool. Pour over ice and garnish with lemons.

Winter Greens with Earl Grey Vinaigrette

Winter Greens with Earl Grey Vinaigrette

1 T. brewed Earl Grey tea

1 1/2 tsp. Champagne vinegar

1 1/2 tsp. walnut oil

1 1/2 tsp. minced shallots

1 tsp. Dijon mustard

Salt & freshly ground black pepper to taste

3 C. mesclun or other assorted mixed greens, washed and dried

1/2 ripe pear, peeled, cored, and diced

1/2 T. chopped toasted walnuts

2 T. Parmesan curls

Freshly ground black pepper to taste

In a jar with a tight-fitting lid, combine tea, vinegar, oil, shallots, and mustard. Shake well to combine. Season with salt and pepper. (The dressing will keep, covered, in the refrigerator for up to 2 days.) In a salad bowl, toss greens with 1/2 of the vinaigrette. Arrange on 2 salad plates. In the same bowl, toss pears with the remaining vinaigrette. Arrange on greens. Top with walnuts, Parmesan curls, and black pepper. Serve immediately.

Love Letter Pastries

Love Letter Pastries

Love Letter Pastries

1 pie crust, refrigerated

Peaches, sliced

Strawberries, sliced

Pears, sliced

Raspberries, sliced

Sugar

Flour

Whipping cream

 

Sprinkle flour over the cutting board and unroll the pie crust. Cut off the edges of the pie crust to form a square, then cut the large square into four smaller, even squares. Using a small heart-shaped cookie cutter, cut four small hearts from the leftover edge pieces of the pie crust. Place the four squares of pie crust onto a baking pan lined with parchment paper. Arrange slices of peaches and strawberries on two of the squares, then place slices of pear and raspberries onto the other two. Sprinkle sugar and flour over the fruit, then fold three corners of the pie crust inward to form the “envelope.” Place the small heart-shaped piece of pie crust at the meeting point of the three corners and brush with whipping cream. Bake the fruit-filled love letters at 350ºF for 15-20 minutes, then share with the ones you love!

Striped Ribbon Sandwiches

Striped Ribbon Sandwiches

Vegetable cooking spray
2 1/2 C. chopped red bell pepper
1/2 C. chopped onion
1 T. tomato paste
1/8 tsp. salt
1/8 tsp. black pepper
3/4 C. seeded and coarsely shredded peeled cucumber
1/2 C. nonfat cream cheese
1/2 C. (2 oz.) crumbled blue cheese
1/8 tsp. salt
1/8 tsp. ground red pepper
16 (1/2-oz.) slices very thin white bread
8 (1/2-oz.) slices very thin whole-wheat bread
Parsley sprigs (optional)

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add bell pepper and onion; saute 4 minutes or until tender. Combine bell pepper mixture, tomato paste, 1/8 tsp. salt, and black pepper in food processor, and process until smooth. Return mixture to skillet, and cook over medium-high heat 3 minutes or until thickened. Spoon mixture into a bowl, and let cool; cover and chill. Place cucumber on several layers of paper towels; cover with additional paper towels, pressing until barely moist. Combine the cream cheese, blue cheese,1/8 tsp. salt, and ground red pepper in a small bowl, stirring until smooth. Stir in cucumber; cover and chill. Spread 2 T. bell pepper mixture over each of 8 slices of white bread; top each with a slice of wheat bread. Spread 2 T. cucumber mixture over each slice of wheat bread; top with remaining white bread. Trim crusts from sandwiches. Cut each sandwich into quarters, making rectangles, squares, or triangles. Garnish with parsley sprigs, if desired. Note: If made ahead, cover sandwiches with a slightly damp paper towel and plastic wrap, and place in an airtight container.

Yield: 32 servings
Serving size: 1 sandwich

Calories: 33
Fat: 0.8g
Fiber: 0.4g

Jam-Streaked Scones

Jam-Streaked Scones

Jam-Streaked Scones

2 C. (260 grams) all-purpose flour

1/4 C. (50 grams) granulated white sugar

2 tsp. (8 grams) baking powder

1/4 tsp. (1 gram) salt

1/2 C. (113 grams) cold unsalted butter, diced

1 large egg, lightly beaten

1 tsp. (4 grams) pure vanilla extract

1/2 C. (120 ml/grams) cream (can use half-and-half, light or heavy whipping cream)

1/4 C. (60 ml) (70 grams) jam or preserves

 

1 large egg

1 T. cream

 

Preheat your oven to 400 degrees F (200 degrees C) and place oven rack in the center of the oven. Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In a bowl whisk the cream with the beaten egg and vanilla. Add this mixture to the flour mixture. Stir until the flour mixture is moistened and a dough is starting to form. Do not over mix. Transfer to a lightly floured surface and knead dough gently four or five times and then divide the dough in half (about 290 grams for each half). Pat or roll each half of the dough into a circle that is about 8 inches (20 cm) round. Egg Wash: In a small bowl whisk the egg and cream. Spread the jam on one round of the dough, leaving about a one inch (2.5 cm) border. Brush the border with the egg wash. Then place the second round of dough on top of the jam, gently sealing the edges. Crimp the edges of the dough with the tines of a fork. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Lightly brush the tops of the scones with the egg wash. (This helps to brown the tops of the scones during baking.) Bake for about 18 minutes or until golden brown and a toothpick inserted into the center of a scone comes out clean. Remove from oven and place on a wire rack to cool. If desired, garnish with a dollop of Devon cream or softly whipped cream. These scones are best the day they are made, but can be stored at room temperature for a couple of days or they can be frozen.

Tomato-Cheddar Scones

Tomato-Cheddar Scones

Tomato-Cheddar Scones

2 C./240 g all-purpose flour

2 T. granulated sugar

1 T. baking powder

1/2 tsp. fine sea salt

4 T./55 g cold, unsalted butter

2 ounces/60 g shredded Cheddar cheese

1 large egg

1/2 C./120 ml milk, plus more as needed

1/2 C./120 ml Tomato Jam

 

Preheat the oven to 375°F/190°C. Line a baking sheet with parchment or a silicone baking mat.

Place the flour, sugar, baking powder, and salt in a medium bowl and whisk to combine.

Cut the butter into small pieces and add it to the bowl. Using your fingers, rub the butter into the flour mixture, until the flour mixture is pebbly with the butter. Add the shredded cheese and work that in as well. Beat the egg in a small bowl and add the milk. Gently work the wet ingredients into the dry with a fork or wooden spoon. Add more liquid, a T. at a time, as needed. You want the dough to be dry enough that you can pat it out and move it, but not so dry that it doesn’t hold together. Roll out and fill the scones using your technique of choice. Cut the scones into 8 wedges and transfer them to the lined baking sheet. Bake for 20 to 22 minutes, or until the tops are nicely browned and the scones have achieved some lift. Recommended Preserves: I love these with Tomato Jam, but they also work well with apple chutney or onion Jam.

 

Strawberry Jam Tea Cakes

Strawberry Jam Tea Cakes

Strawberry Jam Tea Cakes

1 C. unsalted butter, room temp.

3 C. all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1 1/2 C. sugar

2 tsp. finely grated orange zest

4 large eggs, separated, room temp.

1/2 C. milk

1 C. strawberry jam

Citrus Glaze

Preheat oven to 350 degrees. Spray muffin tins with nonstick spray or brush with butter and dust with flour. Whisk together flour, baking powder and salt. With an electric mixer, cream butter, sugar and zest until pale and fluffy. Add egg yolks, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until just combined after each. In another bowl, with an electric mixer on medium speed, whisk egg whites to soft peaks; gently fold into the batter. Spoon 2 T. batter into each prepared C.. Make an indentation in the middle of each; fill with 1 T. jam. Top with an additional 2 T. batter, covering jam entirely. Bake, rotating tins halfway through, until a cake tester inserted in centers of top layers comes out clean, about 30 minutes. Remove from oven. Run a small offset spatula around the edges, and turn the cakes onto wire racks and let cool completely. To finish, drizzle cakes with glaze, and let set, about 30 minutes. Glazed Cupcakes can be stored up to 2 days in a single layer at room temperature in airtight containers.

 

Orange Glaze

 

1 1/2 C. powdered sugar, sifted

1/4 tsp. finely grated orange zest

3 Tbsp. fresh orange juice

 

Whisk together all ingredients until smooth. If necessary, add more sugar to thicken or more juice to thin the glaze. Use immediately.

Shrimp in Green Tea-Curry Sauce

Shrimp in Green Tea-Curry Sauce

1 C. boiling water

1 T. green tea leaves

8 ounces dried linguine

1 T. canola oil

1 pound large shrimp, peeled, deveined, and rinsed

1/4 C. finely chopped scallions, white and light green parts

2 tsp. minced garlic

1 1/2 tsp. hot or mild curry powder

2 T. sake or dry white wine

1 tsp. toasted sesame oil

Chopped cilantro and sliced scallions

Cook the linguine according to the package direction, subtracting 2 minutes of the cooking time. Drain and return to the cooking pot to keep warm. In a heatproof container, combine the boiling water and tea. Cover and steep for 5 minutes. Meanwhile, heat the canola oil in a large nonstick skillet or wok over high heat. Add the shrimp, scallions, garlic, and curry powder. Cook, tossing, for 1 minute. Add the sake or wine. Cook for 30 seconds. Add the tea and half of the tea leaves. Cook for 1 minute, or until the shrimp are opaque. With a slotted spoon, remove the shrimp and set aside. Transfer the linguine to the skillet or wok. Reduce the heat to medium-low. Cook, tossing, for about 3 minutes, or until the linguine is al dente and the sauce has thickened. Return the shrimp to the pan. Drizzle with the sesame oil. Toss to combine. Garnish with the cilantro and scallions.

Roast Pork Tenderloin with Citrus, Green Tea, and Spices

Roast Pork Tenderloin with Citrus, Green Tea, and Spices

1/2 C. brewed green tea

1/2 C. red wine

1/4 C. orange juice

1/4 C. lime juice

1 T. grated orange peel

1 T. grated lime peel

1 T. minced garlic

1 T. dijon mustard

1/4 C. chopped fresh cilantro leaves

1 T. chili powder

1 tsp. ground cumin

1/2 tsp. ground cinnamon

2 lb. lean pork tenderloin

Combine all the ingredients except the pork. Add the pork and marinate, covered and refrigerated, at least 2 hours. Preheat oven to 400°F. Drain the pork, reserving excess marinade to use for basting. Place the pork on a rack over a roasting pan. Roast for 25 minutes, or until a meat thermometer registers 160°F and the juices run clear (the pork should be barely pink inside). Turn the pork occasionally and baste with excess marinade. Slice 1/4″ thick to serve.

Zinger Green Tea

Zinger Green Tea

6 C. water

1 C. firmly packed fresh mint leaves

3 green tea bags

1/3 C. agave nectar

1/3 C. fresh lime juice

6 lime slices, for garnish

Bring the water to boil in a 3-quart saucepan. Add the mint and tea bags, remove from the heat, and let steep for 5 minutes. Strain. Stir in the agave and lime juice. Serve hot or iced, garnished with the lime slices.

Moroccan Mint Tea

Moroccan Mint Tea

2 tablespoons loose leaf green tea or 3 green tea bags
3/4 cup lightly packed fresh mint leaves
1 teaspoon grated lemon peel
4 cups boiling water

Place tea, mint leaves, and lemon peel in a pot or small saucepan and add the boiling water. Cover and allow it to steep for 8 minutes. Using a strainer, pour the tea into small cups or heatproof glasses.

Yield: 4 cups; 4 (1- cup) servings
Calories: 4
Fat: 0g
Fiber: 0g

Persimmon Tea

Persimmon Tea

3/4 C. sugar
1/2 lb. fresh ginger, scrubbed and cut into 1/2-inch slices
12 oz. dried persimmons
1/4 lb. pine nuts

In a large saucepan, combine 10 C. of water, the sugar, and ginger and bring to a boil. Simmer for 5 minutes, remove from heat, and add the persimmons. Let sit for at least 2 hours to allow the flavors to steep. Strain into a decanter. Cover and refrigerate up to 3 days ahead. Serve chilled in teacups garnished with pine nuts.

Note: Dried persimmons can be found in most Asian markets. You can also order them from www.justtomatoes.com. This “tea” is a traditional Korean digestif.

Yield: 8 servings
Calories: 73
Fat: 0g
Fiber: 0g

Blueberry Scones

Blueberry Scones

2/3 C. uncooked oatmeal
1/3 C. Bisquik reduced-fat baking mix
1/2 tsp. baking powder
1 T. brown sugar
1/4 C. fat-free (skim) milk
1/2 C. blueberries

Combine first 5 ingredients. Fold in berries. Form into 4 mounds and bake on PAM – sprayed baking sheet. Bake for 10 minutes at 400 degrees.

Yield: 4 servings
Calories: 117
Fat: 1.7g
Fiber: 1.2g

Sacramento Sandwich

Sacramento Sandwich

4 slices whole-wheat bread
1/4 C. part-skim ricotta cheese
1 tsp chopped fresh oregano (or 1/2 tsp dried)
1 medium tomato, thinly sliced
1/4 medium avocado, thinly sliced
1/2 lemon
salt and pepper to taste

In a small bowl, blend together ricotta cheese and oregano until smooth. Season lightly with salt and pepper. Spread on bread and top with tomato slices. Cut the sandwiches in half lengthwise. Garnish with an avocado slice and a squeeze of lemon juice on the tomato slices.

Yield: 8 mini open-faced sandwiches
Serving Size: 2 mini sandwiches

Calories: 168
Fat: 8g
Fiber: 2g

Chai Tea

Chai Tea

1 T. fennel seed
6 green cardamom pods
12 whole cloves
1 cinnamon stick
1 (1/4-inch) piece ginger root, peeled and thinly sliced
6 black peppercorns
7 C. water
2 T. Darjeeling tea
4 T. brown sugar
1 C. milk

In a medium saucepan, combine fennel seed, cardamom, cloves, cinnamon stick, ginger root, peppercorns and water. Boil for 5 minutes. Remove from the heat and steep for 10 minutes. Add the tea, bring to a boil, reduce the heat, and simmer 5 minutes. Strain mixture, discard spices and return the tea to the saucepan. Stir in the brown sugar and milk. Serve immediately

Ham Spread for Toast, etc

Ham Spread for Toast, etc

1/2 C. 1% Cottage Cheese
2/3 C. Cooked Ham, Finely Chopped
3 T. Low Fat Swiss Cheese, shredded
11/2 T. Fresh Parsley, minced
1/4 tsp. Horseradish
1/4 tsp. Dijon Mustard
1/8 tsp. Poppy Seeds

Process cottage cheese until very smooth. Stir in remaining ingredients, cover, and chill thoroughly before using.

Yield: 16 T.
Serving Size: 2 T.

Calories: 45
Fat: 1.2g
Fiber: 0g

Notes: Good on toast, bagels, english muffins, warmed pitas, in a sandwich, you name it. Tasty way to add a little protein to your meal (2 T. has about 7g of protein).