2015 Ladies Tea Recipes

Transcription

1 2015 Ladies Tea Recipes SAVORIES MOROCCAN CHICKEN SALAD ON CROISSANT WITH CURLEY LETTUCE 1 Rotisserie Chicken (Costco has large ones at a great price and big) 2 stalks of celery diced 1/2 cup of canned pineapple tidbits 4 oz of dried craisins 1 cup green grapes sliced in half 1/4 tsp turmeric 1/2 tsp curry powder 1 cup mayonnaise De-bone chicken and rough chop into 1/4 to 1/2 pieces approximately. Drain Pineapple VERY well Add to Chicken Add dried craisins, and green grapes sliced in half. Mix the Mayonnaise, curry powder, and turmeric together and add to chicken mixture. Refrigerate until ready MOROCCAN CHICKPEA COUSCOUS SALAD 2-15 or 16oz cans of Chickpeas 1 cup raisins 4 cups Chicken stock 4 Tablespoons Lemon Juice Fresh 2 cloves of Garlic minced 2 teaspoons Cumin 2 teaspoons ground Coriander 2 teaspoons salt 6 Tablespoons Extra Virgin Olive Oil For Dressing 2 Tablespoons of Extra Virgin Olive Oil for browning Couscous 2 and 2/3 Cups of Israeli Couscous (Be sure it is Israeli Couscous that is pearl size and not small grain size...can find at Trader Joes for sure) 4 Carrots chopped 1 Red Pepper chopped 1/2 of a red onion finely diced 4 Tablespoons Flat Leafed parsley finely chopped

2 Put 2 Tablespoons Extra Virgin Olive in a pan to heat on medium heat. Add 2 and 2/3 cups of uncooked Israeli couscous and stir until lightly browned 4-5 minutes. Slowly add 4 cups of chicken stock and bring to a boil. Reduce heat to medium low and cover. Simmer for minutes until liquid is absorbed. Fluff with a fork. Mix 4 Tablespoons lemon juice, 6 Tablespoons of Extra Virgin Olive Oil, 2 cloves of garlic minced, 2 teaspoons of Cumin, 2 teaspoons ground Coriander, 2 teaspoons salt. Set aside. Finely chop carrots, red pepper and red onion, as well as parsley. Add Raisins, and veggies to Couscous. Toss the Lemon juice dressing. TRADITIONAL CUCUMBER TEA SANDWICH DIPPED IN PARSLEY English Cucumber White Bread Chopped Parsley Powdered Sugar Herbed Butter softened overnight Slice English Cucumber and pat dry Mix butter and powdered sugar...for each cube of butter, add 1 tsp of powdered sugar. Spread butter on each slice of bread. Cover with a very slight moist paper towel, so they do not dry out while working. Place cucumbers flat to cover one slice of bread, and cover with another slice of bread. Cut off crusts and then slice in half triangle and then again. You should have 4 triangle sandwiches from 2 slices of bread. Spread a little butter on one edge of the sandwich and dip in parsley. Cover again with very slight moist paper towel, so they do not dry out. FRUIT KABOBS 300 Blueberries 125 Fresh Strawberries washed #10 can Pineapple chunks (drained) 1 case Mandarin Oranges 3-4 Cantaloupes cut in 1 inch cubes approximately 125 Bamboo Skewers Skewer 2 blueberries Strawberry next (cut in half if large) Cantaloupe Pineapple Mandarin orange Blueberry

3 HUMMAS ON A MULTIGRAIN CRACKER WITH TOMATO AND PARSLEY GARNISH Hummus from Walmart/Sam club Ancient Grains Crackers from Costco 1 bunch of Parsley 1 Large Package of Cherry tomatoes washed Wash Parsley and pat dry Wash tomatoes and pat dry Pipe Hummus onto cracker Add Parsley and 1/2 tomato for garnish OLIVE MEDLEY WITH SUN DRIED TOMATO 2 cases of Extra large pitted black olives from Costco Green Olives Sun Dried Tomatoes BREADS CREAM SCONES Each batch makes 12 2 cups of All purpose flour 1/4 Cup granulated Sugar 2 teaspoons Baking Powder 1/8 teaspoon salt 1/2 cup heavy whipping cream 1/3 cup unsalted butter, chilled 1 large egg 1 1/2 teaspoons vanilla Preheat oven 400 F. In a large bowl, mix the flour, sugar, baking powder, and salt. Cut the butter into 1/2 inch cubes, and distribute them over the flour mixture...with a pastry blender or two knives using a scissor fashion, cut in the butter until the mixture resembles coarse crumbles. (This is the important part, don t let the butter melt! ) In a small bowl, combine the cream, egg, and vanilla.

4 Add the cream mixture to the flour mixture and stir until combined. Add a little more cream 1 tbs at a time if dry. Dough should not be sticky. Pour dough out onto a counter that is lightly floured. Might have to lightly kneed a couple of times...not much as the scones will become tough. Pat the dough into a 1/2 inch thickness on a cutting board. Using a 2 inch diameter round biscuit cutter, cut out rounds from the dough. Cut straight down and do NOT twist the cutter...makes the dough tough. Place them on a prepared baking sheet with parchment paper. Gather the scraps and roll and repeat until all the dough is used. Bake 13 to 14 minutes until lightly browned. Do NOT over cook, as they will be dry. Remove and cool on a wire rack. Brush lightly with cream *** You may make these in advance and NOT cook, but place cut scones on a flat cookie sheet with parchment paper. Freeze and then place them in a zip lock bag in the freezer. ****To bake the frozen scones: Place frozen scones on a cookie sheet and bake frozen in 400 degree oven about 15 minutes. Brush with cream. LEMON CURD 6 tablespoons real butter 2 eggs 2 egg yolks 1 teaspoon grated lemon zest 2/3 cup fresh lemon Juice 1 cup sugar Makes about 2 cups In a large bowl with an electric mixer, beat butter and sugar until well combined, about 2 minutes. Slowly add the eggs and egg yolks. Bake for another minute then mix in the lemon juice and zest. Do not worry if the mixture looks curdled, it will smooth out when it cooks. Transfer the mixture to a heavy based saucepan and cook over low heat until it looks smooth. Increase heat to medium and cook stirring constantly, until the mixture thickens, about minutes. You will know when it i ready when it will leave a path on the back of the spoon. Do not let the mixture boil!! If it looks like there are small white cooked eggs pieces, strain. Transfer the cooked curd to a bowl and press plastic wrap on the surface to keep a skin from forming. The curd will thicken as it chills, so chill completely in the refrigerator. It should last for about a week. cover tightly, in the refrigerator.

5 DEVONSHIRE CREAM 1 cup Heavy Whipping Cream 1 Tablespoon of Powdered sugar 1 cup of sour cream Beat cream until foamy. Add powdered sugar and beat to soft peaks Fold in sour cream. Place in a container, cover, and refrigerate until needed DESSERT MOROCCAN DATE BALLS MAKES /2 SIZE BALLS 1 LB chopped dates slightly sugared found at Walmart, Trader Joes, or Costco 1 Bag Finely Shredded Coconut Lets Do It Organic Fine, 8 oz Walmart Organic 1 Bag Almond Meal Trader Joes 1 Box of Rice Krispies...can use Albertson s brand 1/3 cup plus 1 TBS real butter OR coconut oil or combination of the 2 1/2 scant cup sugar Place dates, butter, and sugar in a pan and simmer 2 1/3-3 minutes. Remove from heat. Add 1 cup finely ground almond meal, 2 cups Rice Krispies, Stir and cool slightly Roll about 1 1/2 inch ball and roll in ground coconut. Should have around 60 Refrigerate GOURMET CHEESE CAKES From Sam Club LAVENDER SHORTBREAD COOKIES Mini Lemon-Lavender Shortbread Hearts-8 oz each,

6 CREAM PUFFS 1 container (110 in each Van Diermen Mini Cream Puffs) We dust these with the powdered sugar DRINKS 4-4oz LADY LONDONDERRY BLACK TEA 3-4 oz LEMON SOUFFLE ROOIBOS TEA WATER WITH LEMON