2016 Tea Recipes

Recipes from the Tea

October 16, 2016

The McGill Rose Garden

Savories

Parsley, Olive and Pecan Tea Sandwiches

Mary Ann Nagel

1 package (8 ounces) cream cheese

1 to 2 tablespoons mayonnaise

1 small can (2 ounces) chopped black olives

2 tablespoons onion juice or finely grated onion

½ to ¾ cup finely chopped pecans

2 tablespoons chopped parsley

1 loaf thinly sliced bread

Combine cheese mayonnaise, olives, onions, pecans and 2 tablespoons parsley.  Spread on bread slice and cover with another slice of bread.  Trim crusts.  Cut each sandwich into 4 small triangles.  Can be made a day in advance.  Put in airtight containers and refrigerate.

Roasted Asparagus

Lynn Lytle

2 bunches fresh asparagus

Extra virgin olive oil

Salt and pepper, to taste

Herbes de Provence, to taste

1 to 2 teaspoons butter

Lemon juice, to taste

Preheat the oven to 350 degrees. Rinse the asparagus and remove the ends.  Place on a sheet pan and top with extra virgin olive oil, salt and pepper, and herbs de Provence.  Bake for 10 to 20 minutes or until desired tenderness is reached.  Immediately top with butter and a squeeze of fresh lemon.  Place back in the warm oven for 2 to 3 minutes if needed to melt the butter.

Pesto Goat Cheese

Suzanne Williams

Suzanne made Julie Courtney’s recipe from The Charlotte Herb Guild Cooks Again, page 24.
Pumpkin Cheese Ball

Joan Smith

2 packages (8 ounces each) cream cheese, room temperature

1-½ cup shredded sharp cheese

3 tablespoon minced onion

2 tablespoon salsa

2 teaspoons ground cumin

1 tablespoon fresh chopped chives

Bell pepper stem, for garnish

Scoop mixture onto plastic wrap and roll into a 5-inch ball.  Chill 2 hours.  Roll in crushed orange nacho tortilla chips.  Press a bell pepper stem into the top. Serve with brown tortilla chips.

Savory Rosemary Scones with Herbed Boursin

Margie Orell

Margie made Jane Ireton’s recipe from The Charlotte Herb Guild Cooks Again,

page 188.



Cheese and Fresh Herb Quiche

Holly Jeffries

Yield: Serves 6

1 sheet refrigerated pie pastry

½ cup shredded part-skim mozzarella cheese

½ cup shredded Swiss cheese

½ cup shredded Gruyere or additional Swiss cheese

½ cup crumbled feta cheese

5 large eggs

1 cup half-and-half cream

1 tablespoon minced fresh basil

1 tablespoon minced fresh parsley

2 teaspoons minced fresh dill

Preheat the oven to 400 degrees. Unroll pastry sheet onto a 9-inch pie plate; flute edge.  Sprinkle cheeses into pastry shell.  In a large bowl, whisk eggs and cream until blended. Stir in herbs; pour over top.

Bake on a lower oven rack 25 to 30 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.

Lady Mary’s Smoked Salmon Dill Sandwiches

Julie Courtney

8 slices of bread

4 to 8 slices of smoked salmon (depends on size of pieces)

¼ cucumber, peeled and thinly sliced

Butter:

2 ½ ounces butter

1 heaping teaspoon fresh dill

Squeeze of lemon juice

Make the butter, spread on bread.  Add salmon and cucumber, cover with a slice of bread.  Cut into halves or fourths.

Pasta Salad with Chicken and Broccoli

Lana Andrews

Tomato Tapenade and Mozzarella Sandwiches

Unknown Member

Pimento Cheese and Pumpernickel Sandwiches

Brenda Dills

These were store-bought.  The perfect accompaniment to afternoon tea!

Vegetable Pizza with Basil and Chives

Ann Baldwin

Recipe is not available at this time

Beverages

Wine

Eric and Craig Ritchie

Tea

We sampled three teas from Teavana:  Pumpkin Spice, Oprah Chai Herbal Blend, and Wild Orange Blossom

Sweets

Harvest Spice Tea Cake and Whipped Cream

Dana DeBellis

From Celestial Seasonings cookbook Cooking with Teas

1/2 cup water

2 Harvest Spice tea bags (I used Bengal Spice)

1/4 cup fresh cinnamon basil (I add this to the recipe, optional)

3 eggs

3/4 cup sugar

1 teaspoon vanilla

1-1/4 cup flour

1-1/2 teaspoon baking powder

1/2 teaspoon salt

Preheat oven to 350 degrees and spray an 8-inch square baking pan. Bring water to a boil in a saucepan, add tea bags and cinnamon basil, steep 3 to 5 minutes. Mix the remaining ingredients in a large bowl. Carefully squeeze liquid from tea bags, add to mixed ingredients. Blend well again. 

Pour into prepared baking dish. Bake for 25 minutes. Serve warm, buttered or top with dollops of Harvest Spiced whipped cream (recipe below).

Harvest Spiced Whipped Cream:

1 cup whipping cream

2 Harvest Spice tea bags (I used Bengal Spice)

1/4 cup fresh cinnamon basil  (I added this to the recipe, optional)

2 tablespoon sugar

fresh cinnamon basil for garnish ( I add this to the recipe, optional)

Simmer the cream and tea bags 6 to 10 minutes. Remove tea bags and carefully squeeze liquid from them. Mix cream and sugar together in large mixing bowl. Whip until fluffy. Top cake and garnish with cinnamon basil.

Creamy Lemon Nut Bars

Brenda Dills

Yield:  32 bars

½ cup butter, softened

1/3 cup confectioners’ sugar

2 teaspoons vanilla

1-3/4 cups flour, divided

1/3 cup pecans, chopped

1 package (8 ounces) cream cheese, softened

2 cups granulated sugar

3 eggs

½ cup lemon juice

1 tablespoon grated lemon peel

1 tablespoon confectioners’ sugar

Preheat the oven to 350 degrees.  Line a 13 by 9-inch baking pan with foil and spray the pan.  Mix butter, confectioners’ sugar and vanilla in a large bowl.  Gradually stir in 1 ½ cups of flour and the pecans.  Press dough firmly into the bottom of the prepared pan. Bake for 15 minutes.

Using the mixer at high speed, beat cream cheese and granulated sugar until well blended.  Add the last ¼ cup of flour and the eggs.  Mix again until well blended.  Stir in the lemon juice and lemon zest.  Pour over the baked crust in pan.  Bake for 30 minutes or until set.  Remove from oven, cool completely.  Sprinkle with confectioners’ sugar.  Cut into 32 bars.

Rosemary Cookies

Mary Beth Collins

Note:   You can find culinary rosewater in health food stores or Middle Eastern markets.

1 cup (2 sticks) butter

¾ cup confectioners’ sugar

Dash salt

1 ½ teaspoons rosewater

2 cups all-purpose flour

¾ cup chopped pecans

1 tablespoon fresh rosemary, finely chopped

Preheat the oven to 350 degrees. Cream butter, sugar, salt and rosewater. Add flour and rosemary.  Beat well until smooth. Stir in pecans. Roll into small 1-inch balls and place them 2 inches apart on an ungreased cookie sheet.   Bake for 20 minutes until golden, not brown.  Let cool 10 minutes before removing them to racks to cool.

Mississippi Mud Cookies

Brenda Dills

Yield:  3 dozen cookies

1 cup semisweet chocolate morsels

½ cup (1 stick) butter, softened

1 cup sugar

2 large eggs

1 teaspoon vanilla

1-½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 cup chopped pecans

½ cup milk chocolate morsels

1 cup plus 2 tablespoons miniature marshmallows

Preheat the oven to 350 degrees. Microwave semisweet chocolate morsels in a small microwave-safe glass bowl on high for 1 minute or until smooth, stirring every 30 seconds.

Beat butter and sugar at medium speed with an electric mixer until creamy.  Add eggs one at a time, beating until blended after each addition. Beat in vanilla and melted chocolate. 

Combine flour, baking powder and salt.  Gradually add to chocolate mixture, beating until well blended.  Stir in chopped pecans and ½ cup milk chocolate morsels. 

Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets.  Press 3 marshmallows into each portion of dough. Bake for 10 to 12 minutes or until set.  Remove to wire racks.

Brownies with Buttercream Frosting

Susan Oleson

1 box commercial brownie mix (Ghiradelli and Duncan Hines are good)

Buttercream Frosting:

½ cup (1 stick) unsalted butter, softened

4 ounces cream cheese, room temperature

3 to 4 tablespoons Chambord liqueur

2 cups confectioners’ sugar

Fresh raspberries or strawberries

Prepare brownies according to package directions. Let cool.

For the frosting, beat the butter and cream cheese until smooth. Add the liqueur, confectioners’ sugar and then a few berries just to color the frosting pink. Refrigerate until frosting hardens a bit, then cut the brownies into squares and garnish with fresh berries. 

Lemon Verbena Wafers

Mary Beth Collins

1 cup sugar

1 cup (2 sticks) butter, softened

2 eggs

1 ½ teaspoons lemon extract

3 cups all-purpose flour

½ teaspoon baking soda

1 teaspoon salt

1 tablespoon lemon peel, grated

1 tablespoon dried or 2 tablespoons fresh lemon verbena leaves, chopped

Mix butter, sugar, eggs and lemon extract.  Stir in remaining ingredients.  Divide dough into 4 equal parts.  Shape each part into a 1-inch diameter roll, using wax paper.  Keep tightly wrapped on a cookie sheet in refrigerator before baking.  Refrigerate for at least 4 hours before baking.

Preheat the oven to 375 degrees. Remove wax paper and slice dough into 1/8 inch slices.  Place on ungreased cookie sheet, 1 inch apart. Bake for 6 to 7 minutes or until lightly browned on the edges.  Cool slightly before removing to racks for cooling.