It is the grilling season and I have the perfect easy marinade. You step outside and can smell the grills going. That characteristic smell and you know you want to starting grilling. This is the perfect marinade for grilled chicken. Kristen’s Grilled Chicken Marinade can be made with things around the kitchen and was the brainchild of my daughter-in-law. So she gets all the credit for this no-fail marinade. I watched her put this together so easily and then tasted the result. I have used it so much – I have a sticky note of the ingredients on the inside of my spice cabinet! We have both used this for some time and it has always turned out absolutely delicious.
Here’s what you will need
olive oil
lemon, zested and juiced
Dijon mustard
fresh Rosemary – chopped
minced garlic
Kosher salt
cracked black pepper
chicken breasts
Putting the marinade together
In a large mixing bowl, add the olive oil, lemon juice, lemon zest, mustard, Rosemary, garlic, salt and pepper. Whisk together to emulsify.
Butterfly the chicken breasts. This will allow for best absorption of the marinade into the meat. Place the chicken breasts in the bowl and coat with the marinade.
Cover and refrigerate. Allow the chicken to marinate for at least 30 minutes and can be done up to 24 hours.
Grill the chicken until done.
Its really that simple and that great. The flavor of the lemon and the Rosemary on the grilled chicken is delicious. Serve warm or cold, pair with your favorite summer salad or even cut and use for kabobs. This is Kristen’s Grilled Chicken Marinade – perfect for a summer evening meal.
A little Rosemary Tip
I love the smell and taste of Rosemary but somehow, I don’t use up all the sprigs when I get them. Rosemary grows well out here and though I don’t have a bush, I frequently am gifted large amounts. Here’s a trick that I have found allows me to preserve the Rosemary. Take it off the stem, chop or not, and put into ice cube trays. Then cover the leaves with olive oil and put into the freezer. When you need some Rosemary, take out a couple cubes and thaw, chop and use. Great to just throw into a stew or use in this marinade.
An easy marinade that great for grilling chicken. With lemon, Dijon mustard, and rosemary, this marinade is a no-fail recipe with a great refreshing flavor.
Do you know the story? Shakespeare’s A Midsummer Night’s Dream. Here is a tale of four young lovers who run away to the forest only to have the mischievous fairy Puck make both of the boys fall in love with the same girl. The four run through the forest pursuing each other while Puck helps his fairy master play a trick on the fairy queen. In the end, Puck reverses the magic, and the two couples reconcile and marry.
How does this fit into a tea? A Midsummer Night’s Tea perhaps? Its summer and seemed befitting.
I was gifting an evening tea to a group of ladies and I thought this would be a fun theme tea for them to experience. The decor and menu would reflect the play and being outside would be an added bonus that would add to the atmosphere of fairies and dreams.
As the guests approached they were teased into the forest as they entered my home…….while Demetrius, one of the young lovers whispers “Are you sure that we are awake? It seems to me that we sleep, we dream.”
Once inside, they were escorted to the backyard where they were seated.
The tables were adorned with twigs and moss and surrounded by ethereal pink tulle and drapes. Rocks and pine cones accented the table as if my guests were sitting in the forest, just waiting for Puck to show up.
As the sun set, the yard was gently lit with lights surrounding the guests. The evening ended with Lavender Lace tea and my guests awakening before they left.
Midsummer Night’s Tea Menu
The menu was fun to develop. Several items are reminiscent of early English culinary fare and featured many of the characters in the play.
A burnished menu perhaps by the fairies?
The scone course featured the Queen Fairy Titania’s Currant Scone and Nick Bottom’s Fat Rascal. In Midsummer Night’s Dream, Nick Bottom is a thespian in the play and is frequently laughed at. So in looking for an English bread befitting of Mr. Bottom, I came upon Fat Rascals.
The tea for this course was Sparkling Sugar Plum. This is a black tea with plum bits and blossoms, spices and crystals that actually glisten and sparkles. It was a perfect choice for this Midsummer Night’s Tea. Even stirred with a fairy spoon.
Sugar Plum Fairy Tea
The savories continued adorning the names of characters with the fairy King Oberon’s Love Potion Champagne Cocktail, The King’s Meat Pie – a hand held circular meat pie. Wilderness Mushroom Caramelized Onion Pastry accompanied Fairy Peasblossom’s Cucumber Sandwich, that was in the shape of a mushroom.
Puck’s Raspberry Fool and The Queen’s Four Fairy Meringues
When it came to the final course of the sweets, Puck’s Raspberry Fool appropriately took the stage. An old English Elizabethan Lemon Cake was part of the deliciousness and was graced by The Queen’s Four Fairies Meringues. These light meringues were in the shape of forest mushrooms.
NOTE: More of these recipes will be highlighted in future posts
More whimsy for the evening….
Fairy Spoons, a gift from a guest
The guests were served in the traditional format of afternoon tea, but with some whimsy to continue with the theme. The ceramic fairy spoons were used to serve the Devonshire Cream and Lemon Curd. Each individual and a dainty reflection of the wooded garden, perfect for a Midsummer Night’s Tea.
Further, the service was done with each fairy maiden wearing a wreath of flowers in their hair, along with their usual tea-serving apron and outfit. The evening Midsummer Night’s Tea was served by myself, my daughter and granddaughter. It was a fun evening tea for all involved – both guests and hostesses.
So as the tea finished, the guests were full and the frivolity had ended, there was no more slumber. The evening conversation had been enjoyed and the mischievous Puck apologized to all saying……
If we shadows have offended, think but this and all is mended, That you have but slumber’d here while these visions did appear….
This is the season for amazing strawberries and here is a deliciously light yet decadent dessert. A Strawberry Fool – a fresh fruit dessert. If you haven’t had a fruit fool, you are in for a treat. This is an easy and perfect dessert to end your meal, your afternoon tea, or just to have as a refreshing treat all by itself. I love to serve this in the dessert course for my afternoon teas – its light enough and balances well with your other sweets.
By definition, a fool is an English dessert. Traditionally, fruit fool is made by folding pureed stewed fruit into sweet custard. Modern fool recipes often skip the traditional custard and use whipped cream. For the purposes of this post, we will be using whipped cream instead of a custard. Either is delicious.
Strawberry Fool Ingredients
Fresh Strawberries
Sugar
Whipping Cream
Vanilla
Strawberries and fresh mint for garnish
Creating the Strawberry Puree
For this recipe, I am using fresh strawberries but there are many variations to this recipe that I will touch on later in the post.
Take 2 cups of fresh strawberries and add the sugar, puree them in your food processor or blender. Then strain the puree through a mesh strainer or sieve to remove the seeds. Set this aside. You can also do this ahead of time and keep in the refrigerator or even freeze till you are going to use it.
Strawberries in processor
Puree prior to straining
Prepare the Whipped Cream
Always chill the bowl and whip that you will be using to make your whipped cream. I stick it in the freezer for a bit till its really cold. Make sure your whipping cream is cold as well.
Whipped Cream Stiff Peaks
Add the vanilla and whip the cream until stiff peaks. Your whipped cream should be able to stand up on its on when you lift the whip upright. Remember that you will be adding the puree to the whip cream, so the stiff peak will be relaxed just from the folding and addition.
Filling your dishes
Now that you have the puree completed and the whipped cream ready, gently fold the puree into the whipped cream without deflating the whipped cream. You can completely mix through or you can leave streaks in the whipped cream. Its up to you!
Folding the strawberry puree into the whipped cream
Once done, place your fool into a piping bag without a tip. Or you can use a gallon size Ziploc bag as well. I please the bag in a cup to fill – helps to keep it upright and is easier to fill. If using a Ziploc bag, just snip off the end to allow you to pipe the fool into your serving dish.
Completed fool into bag
Ready to fill shooters
Pipe the Strawberry Fool into your selected dishes. I have used several different types of glasses. You will want to use a clear glass container so that you and your guests can enjoy the beauty of your Strawberry Fool. Here’s a selection…from vintage to modern, champagne flutes, berry bowls, juice glass and even a shooter glass!
Beautiful options for serving your fool
Serving your Strawberry Fool
Once your dishes are filled, you will want to refrigerate your fool until serving. I have made these early in the day, store them in the refrigerator for teas or functions that I am serving later in the day. They will stay nice and fluffy until then. This is something that you will want to do the day of you are serving them.
Strawberry Fool in shooters, covered and ready for the refrigerator
Fruit Fool Variations on a Theme
Now that you have a basic recipe, step out and explore and experiment. Here are a couple ideas….Raspberries or Lemon Curd. Both delicious. The recipe changes a little bit to account for sweetness, but its pretty similar to the Strawberry Fool recipe and have been included below. You could do peaches, apricots, or blueberries – its all in your imagination. And the best privilege of the cook is that you get to taste it to make sure its delicious!
Variations on a theme – Strawberry Fool with Lemon Shortbread cookies and Lemon Curd Fool with other sweets during an afternoon tea dessert course.
So simple, so easy and yet very elegant and delicious. Enjoy a great Strawberry Fool – a fresh fruit dessert.
Ready for tea with friends….Fresh Strawberry Fool with berries and lemon shortbread cookies.
Add sugar and puree in food processor until smooth.
Press puree through sieve to remove seeds. Set aside.
Chill mixing bowl and whip.
Whip cream in chilled mixing bowl until stiff peaks.
Add vanilla.
Fold pureed strawberries into whipped cream mixture.
Pipe into serving bowls. Use a piping bag or gallon size Ziploc freezer bag (snip end of bag).
Store in refrigerator until serving. Top with a sliced strawberry and sprig on mint.
Notes
There are many variations for this recipe. Here are a couple to consider:1. For RASPBERRY Fool – use 2 cups of raspberries in place of the strawberries, 1/2 cup of sugar and 2 cups of whipping cream. Create the puree, strain as above. Whip the cream, fold in the berry puree. Pipe in serving bowls. Top with single raspberry.2. For LEMON Fool – use 1-2 cups of lemon curd in place of the strawberries. Omit the sugar and vanilla. Whip 2 cups of cream. Fold in the lemon curd. Pipe in serving bowls.NOTE: You can completely combine the puree and cream or you can leave streaks of the fruit puree in the cream. Either way, this provides an easy delicious dessert.
Wacky Cake – not just a crazy recipe. Also known as Depression cake, Crazy Cake, Joe Cake and WWII cake and has been around since rationing occurred during WWII. As a young girl, I remember my mother making this cake and telling me the story of how and why this cake came to be, at least in her family. It was not only a favorite but also a clever cake during austere times. Among her other WWII stories, this cake became a delicious childhood memory.
Shortages come and go, and this Wacky Cake is a great recipe to have on hand. This cake is not overly sweet, dense and a very moist cake that can be made from normal kitchen items that you likely just have on hand. And the best secret, its made without eggs, butter or milk! Wacky Cake – not just a crazy recipe! Let’s make this simple and delicious cake.
Following my routine description process, here’s the ingredients
All purpose flour
Cocoa Powder
Sugar
Baking Soda
Salt
Water
Oil
Vanilla
Red Vinegar
Assemble the dry ingredients
In a large bowl, measure the flour, cocoa, sugar, baking soda and salt. Whisk the ingredients together and set aside.
Dry mix
Baking Soda, Cocoa and Salt
Prepare the liquids
Measure the water, oil, vanilla and vinegar. The vinegar combined with the soda make the leavening in this cake. The use of the red vinegar helps to enhance the dark color of the cake once baked. You can use white vinegar if that’s what you have – there is no change in the flavor of the cake.
Liquid ingredients
Put the Batter Together
So as simple as it sounds, pour all the liquids into the dry ingredients and mix well. I like to use a whisk and spatula. The batter will look like a milk chocolate cake but it will turn very dark when baked.
Adding vinegar
Final batter
Preheat the oven to 350 degrees. Prepare the pan. I like to use a bundt pan, so I spray the pan and then dust with cocoa powder. My mom used to always use a 9 x 13 pan. Pour the batter into the prepared pan and into the oven!
Prepared pan
Batter ready for the oven
Bake for 45 minutes or until a tester comes out clean. This cake bakes close to this time and springs back to touch when done. This recipe creates a nice rounded cake with that desired crack in the top! Though this looks like a milk chocolate cake, the actual cake is very dark chocolate in color (as you can see in the prepared pictures).
Finished Baked Cake
Here’s how to enjoy it
This cake is very versatile. Its not only easy and quick to put together, it gives you lots of ways to serve. I like to dust the cake with powdered sugar, slice and serve with whipped cream and fresh fruit. For the bundt cake, you can put a nice vanilla glaze. Take 1 cup powdered sugar and 2-3 tablespoons of milk, one teaspoon of vanilla. Mix together and drizzle over the cake.
Ready to enjoy…topped with whipped cream and fresh fruit
If you bake this in a 9 x 13 like my mother would do, you can put a chocolate buttercream frosting on it. The contrast of a milk chocolate buttercream against this dark cake is amazing.
Sliced with fresh fruit and ready for Tea for Two!
But if nothing else, this cake is delicious just plain. The stories and vintage history make this a special cake. Enjoy!
This is a very moist chocolate cake, also known as Depression Cake. The novel thing about this cake is that it does not contain any eggs, milk or butter.
2Tbspred vinegarCan use white vinegar but the red vinegar gives the cake a deeper chocolate color. Does not affect the flavor.
1tspsalt
¾cupcorn or canola oil
Instructions
Preheat oven to 350°. Prepare bundt pan or 9×13 pan. Spray with cooking spray and dust with cocoa powder.
Mix the dry ingredients in bowl.
Pour in liquid ingredients. Mix well.
Pour into prepared pan.
Bake for 45 minutes or until a tester comes out clean.
Let the cake cool on a rack for 20 minutes. If using bundt pan, remove from pan and allow to finish cooling on rack.
Notes
This cake can be topped with whipped cream, dusted with powder sugar, buttercream frosting or a light glaze. Whipped cream and fruit is delicious. Just as good – eat it plain!
You know how the saying goes, right? So many quick breads….so little time. And who doesn’t love a warm slice of a fresh made quick bread? That’s a rhetorical question you know. We all would! But what exactly makes a quick bread so special? Its not just in the fact that they go together easily, but their variety is without boundaries. First, let’s look back on how the quick bread all got started.
A Quick History of the Quick Bread
“Quick bread” most probably originated in the United States at the end of the eighteenth century. Before the creation of quick bread, baked goods were leavened either with yeast or by mixing dough with eggs.[2] “Fast bread” is an alternate name.[3]
Early Calumet Baking Powder crate
The discovery or rediscovery of chemical leavening agents and their widespread military, commercial, and home use in the United States dates back to 1846 with the introduction of commercial baking soda. in New York, by Church and Dwight of “Arm & Hammer” fame. This development was extended in 1856 by the introduction of commercial baking powder in Massachusetts, although perhaps the best known form of baking powder is “Calumet“, first introduced in Hammond, Indiana and West Hammond, Illinois (later Calumet City, Illinois) in 1889. Both forms of food-grade chemical leaveners are still being produced under their original names, although not within the same corporate structure.
During the American Civil War (1861–1865), the demand for portable and quickly-made food was high, while skilled labor for traditional breadmaking was scarce. This encouraged the adoption of bread which was rapidly made and leavened with baking soda, instead of yeast.[4]
Common Elements of Quick Breads
Quick breads are flour mixtures. They include many different kinds of breads which differ greatly in flavor, size and shape, and general appearance. All of them can be made quickly and served deliciously warm. They are made with a variety of fast-acting leavening agents – baking soda, baking powder and paired with salt for flavor. The Quick Bread rises with a combination with air, steam and CO2 in the fast acting leavening agent.
Baking powder, baking soda, and salt
All quick breads contain most of these basic ingredients:
Flour- Structure
Leavening agents-rise and become light and porous
Salt- Flavor
Fat- Tenderness
Liquid- Activates the leavening agents and dissolves ingredients 6. Egg-Color, flavor and nutrients
Sugar-Sweetness and browning
Type of Quick Breads
Pour batters: thin in consistency, these can be “poured” from the mixing bowl. They may contain equal amounts or close to equal amounts of liquid to flour ratio. Ex) waffles, pancakes, popovers.
Drop batters: are fairly thick and need to be scraped from the bowl into the baking pan. They usually contain twice as much flour as liquid. Ex) Muffins, biscuits, quick loaf breads and coffee cakes.
Soft dough: is thick enough to roll and shape by hand. It contains about three times as much flour as liquid. Ex) biscuits, doughnuts, scones and some coffee cakes.
Whole Wheat Pumpkin batter ready for the pan
For the purpose of this post, I will be focusing on Drop Batters. But don’t worry – I have plenty of recipes for Pour and Soft Quick Breads. And Quick Breads are not always sweet. There are many amazing savory quick breads – so look forward to some of those in the future. Here are some delicious examples: Irish Soda Bread, Cheesy Beer Bread, and Rosemary Quick Bread.
Methods For Mixing Quick Breads
MUFFIN METHOD: Used for muffins, waffles, griddle cakes, popovers and fruit and nut breads. Mix dry ingredients (sometimes sift) in a bowl and make a well. Combine the liquid (separately). Pour liquids into the well of dry ingredients. Mix to combine ingredients until just moistened. Scrap from bowl into pan. Bake until golden brown with rounded top, slight cracking on top and no tunnels.
BISCUIT METHOD: Sift together dry ingredients. Cut fat into the flour mixture using a pastry blender. Add liquid all at once and combine. Turn dough out and knead. Roll dough flat. Use a floured biscuit cutter to cut biscuits. Bake on an ungreased cookie sheets until golden brown with a flat top and symmetrical.
CONVENTIONAL METHOD: Cream together fat and sugars. Add eggs. Alternate addition of dry and liquid ingredients.
The Do’s and Don’ts of Quick Breads
Though quick breads are easy to put together and taste delicious, there are some tips and tricks to avoid the not-so-optimal quick bread. I am no expert by any means, but here are a few of my tidbits of knowledge from my successes and failures! Hope they are helpful.
My quick bread is sticking
Size and type of pan is critical. I like to use a standard 9 x 5 treated metal pan like Calphelon. Hand wash my pans – never in the dishwasher. Depending on the recipe, I might use a smaller pan.
Filling the pan. Only fill the pan to 2/3 of the depth of the pan. This will ensure for proper rising and even baking.
Prepping the pan is important. I always use a cooking spray on my pans and then line the bottom with parchment paper.
Cooling time is essential. My breads cool in the pan for 15 – 20 minutes. Then I run a knife around the edge and turn them out onto the cooling rack to finish. Bundt pans should cool twice the time as your loaf pan.
Eggnog quick bread batter
Mixing by Hand or Mixer?
For me, this depends on the recipe. I frequently use my mixer but do have some recipes that just work better when mixed by hand with ingredients folded in. Don’t over mix!
Dry ingredients separate from liquid ingredients. For the most part, I prepare my dry ingredients in one bowl, to either add to the liquid mixture either by hand or in the mixer.
My berries sink to the bottom!
Dust your berries in a little flour before you fold them into your batter. This will help prevent them from sinking to the bottom. I do this at the end of my mixing right before I pour into the pan. If using frozen berries, don’t thaw – just dust the frozen ones and fold in at the end as above.
Big holes / Tunnels / Tough Bread
Likely overmixed the batter. Don’t let the batter sit around before you bake as well.
The middle has sunk in and the bread is soggy
Too much liquid in the batter, insufficient leavening, the batter stood too long before baking, or it’s underdone.
Crack down the middle
This is normal and nothing to worry about. And honestly, I love seeing a very rounded loaf with a nice crack down the middle.
Whole Wheat Pumpkin loaves cooling
Bread done on the outside and not in the middle
Generally, lower your oven temperature. Also consider, if you have too much batter in the pan – a larger pan might spread the bread out and make it able to consistently bake through.
My bread is dry
Again, check your oven temp. Your bread will continue to bake a little when out of the oven, so get used to testing and feeling your testing tool for moistness. I like to wrap my breads when they are warm to help prevent drying out.
Favorite Quick Bread Recipes
Here is a collection of some of my favorites. Check out the recipes and give them a try – I know you will enjoy them!
Lemon Poppy Seed Bread
This is a sweet yet slightly tart quick bread with a lemon glaze. Perfect for afternoon tea or a slice on your own.
This quick bread is a mix of spices, cranberries and applesauce in this moist quick bread made with a combination of all purpose flour and whole wheat flour. A light yet hearty bread good for any season.
A quick and easy quick bread with the seasonal flavors mixed with a blend of wheat and white flours. Generally for fall but good for any season. Yields 2 loaves of a moist and delicious bread.
Give me a spring garden party, a cup of tea and delicious slice of Lemon Poppy Seed Bread and the season comes alive. Another treat in the long line of my favorite quick breads, this quick and easy Lemon Poppy Seed Bread is a sweet and tart slice of spring. Let’s make this bread.
Ingredients
All-purpose flour
Poppy Seed
Baking Powder
Baking Soda
Pinch of salt
Unsalted butter
Sugar
Eggs
Vanilla
Zest from two lemons
Lemon juice
Buttermilk
Powdered Sugar
Preparing the dry ingredients
In a bowl, add the flour, baking powder, poppy seeds, baking soda and pinch of salt. Using a fork, combine. Set aside.
Dry Ingredients
Preparing the Liquid Ingredients
In a mixing bowl, beat the butter and sugar together until fluffy. Then add the eggs and vanilla, beat well.
Liquid Ingredients
Prepare the lemons for the liquid ingredients. Zest two lemons and juice one of them. Add to the liquid mixture and mix well. You will use the juice of the second lemon for the glaze.
Zesting and Juicing Lemons
Add the dry ingredients to the liquid ingredients. Mix well.
Lemon Poppy Seed Batter
Baking the Bread
Preheat the oven to 325 degrees and prepare 2 9×5 loaf pans with baking spray and lining the bottom with parchment paper. Pour the batter into the pans and place in the over for 45-55 minutes or until a tester comes out clean. Don’t over bake these bread – they will come out dry.
Batter in Loaf Pans
Freshly Baked Breads
Allow the breads to cool for 15 minutes. Remove from pans and allow to completely cool on baking racks.
Glazing the Loaves
For the glaze, which is the best part, take the powdered sugar and lemon juice from the second lemon and mix together until smooth. Take the completely cooled bread and pour over the top.
Preheat ovent to 325°. Prepare 2 9×5 loaf pans with cooking spray, lining bottom of pan with parchment.
In a separate bowl, place flour, poppy seed, baking soda, baking powder, and pinch of salt. Set aside.
Using electric mixer, beat butter and sugar together until fluffy.
Add eggs and vanilla and beat well.
Add buttermilk, zest of 2 lemons, juice of one lemon and combine.
Combine dry ingredients with liquid. Combine until fully incorporated.
Pour batter into prepared pans.
Bake for 45 – 55 minutes until tester comes out clean. Remove from oven and let cool for 15 minutes before removing breads from pans. Let continue to cool on wire rack.
Glaze
Combine 1 cup powdered sugar and the juice from the second lemon. Whisk until smooth. Pour over breads.
“Be our guest, be our guest…..” The tune is instantly in your head. That’s what was going through my thoughts when I was asked to host a Beauty and the Beast Afternoon Tea Party. This party was to be held in honor of the motion picture release of Beauty and the Beast in 2017 and would have 2 young ladies as well as their mothers and aunts in attendance. How fun and what a treat for these young ladies.
As requested, this was going to be a theme afternoon tea party…..specifically Beauty and the Beast. I asked the same simple questions as I do with any tea party preparation. These are guidelines and considerations for you. The focus of the party was going to be on the two young ladies who were the guests of honor. Their aunt was the requestor of the event, so I met with her several times prior to the actual tea party. And I must admit, I pulled out the old animated movie to help get my creative juices flowing. I won’t tell you if I danced and sang as I put this one together.
Beauty and the Beast Tile
Pick the day and time of day you want to have your tea party. If you are having an afternoon tea, this will include savories, scones and sweets. So your guests will want to come prepared to enjoy a full serving of treats. This tea was going to be prior to the movie but at lunch time, so the guests would be ready to eat.
Determine how long your tea party will be. My tea parties are generally 2 hours long. The hostess agreed to the same length of time for this tea party – 2 hours.
Determine how many guests will be coming to your party. This will impact your location and your menu development. This party was going to have 8 people, to include the 2 guests of honor. This is a nice size to prepare for.
Pick out your invitations. Will you use email? Text? General mail? I generally use either email or text and there are many vendors that can provide you with easy electronic invitations such as Smile Box http://www.smilebox.com or Evite http://www.evite.com. Make sure to have an RSVP and ask if there are any food allergies or food preferences (gluten free for example). These invitations were taken care of by the aunt. I took care of the menu development.
Outline if you are going to have any activities. There are several tea party games that you can use. My guests generally are just full of conversation and we don’t have games. In this case, the guests of honor were younger and would need to have some form of entertainment. A two hour lunch would likely be too long for them to just sit. In coordination with the aunt, activity bags were made for the young ladies that reflected the theme of the party. They were delighted.
Menu Development
As in many afternoon teas, there are three courses – savories, breads, and sweets. I like to have 4-5 savories (small bite size morsels, one of which is a cucumber sandwich of sorts), 2 scones accompanied by cream and lemon curd, and 4 sweets to end the tea. I generally have a different tea for each course.
This menu needed to meet both the young ladies palette but also be able to satisfy the adults. I wanted this to be a fun and luxurious experience for all.
I have listed each course with comments on the selections. I have included the recipes in the next section.
Beauty and the Beast Afternoon Tea Menu
Savories
Cogsworth Cocktail (adjusted for the younger needs) – This was simply a Proseco Cranberry Cocktail. For the young ladies, it was seltzer water and cranberry juice. But served in a champagne flute for celebration.
Quiche Lorraine ala Lumiere – small bite size Quiche Lorraine
Gaston’s Meatball in Sweet Sauce – simple meatball, skewered with a cocktail sword and barbecue sauce
Vegetables with Herb Dressing – Carrots and Celery in a cup with Herb Dressing at bottom of cup. Easy for little hands.
Margaret’s Orchard Tea for the young guests – This is an herbal tea, served with a touch of sugar is a great first tea for littles
English Breakfast for the adults
Scones
Mrs. Pots’ Currant Scone
Chip’s Cinnamon Scone
Lemon Curd / Devonshire Cream
Sparkling Sugar Plum Tea – This is a delightful black tea that has an iridescence to it. Guests of all ages smile with this – it sparkles in your teacup.
Desserts
The Grey Stuff – This was the classic Grey Stuff.
Belle’s Sweetheart Cookie
Apple Rose
Fruit with Honey Dressing
Lemon Souffle Tea – This tea is a Rooibos tea, so is naturally decaffeinated. It has a light lemon flavor rich as a baked souffle. Pairs nicely with a dessert portion of tea.
Prepping Ahead
Planning and the ability to prep ahead is so critical for a smooth and successful afternoon tea. Here are some of the recipes that I was able to use and those in particular that I made ahead of time.
Beauty and the Beast Afternoon Food Tier – Scones and Savories
In the top tier, you can see the scones – Mrs. Pots Currant Scone, Chip’s Cinnamon Scone. On the second tier, Gaston’s Meatball, Quiche Lorraine ala Lumiere, and BLT. On the third, Cucumber Sandwich with Tomato Rose and Vegetables and Herb Dressing.
Setting the Stage
Entering and Greeting Guests
As always, you want to set the stage for your guests to begin their tea party experience. In this case, my guests were entering into the story of Belle, a book reading beauty. I wanted this to begin from the moment they would walk up to the door. I opted to make large over-sized flowers out of newspaper. And of course, the guests were greeted….asking them to “Be Our Guest” as they entered.
Entrance with Be Our Guest Greeting and Large Paper Flowers
Here’s the instructions to make your own newspaper flowers.
Upon entering my home, the guests were greeted with the classic dying flowers in a glass dome. Surrounded by white and black china, the fallen rose petals were a reminder of the Beast’s connection to the rose.
Place Setting
Lumiere Place Setting
The place setting featured a single plate, teacup, and silverware. The napkin was rolled to resemble Lumiere and tied with a blue organza bow.
Table Setting
The table setting reflected Belle’s love of books. I used three different colors of tablecloths – red, yellow, and blue. Down the center of the table I took pages of maps from old books – this provided the table runner. For the centerpieces, I used old children’s books (actually heirlooms from my father). I stacked them and then placed candles on top. Enough to give interest but not too high to block conversation. And of course, rose petals through out. The chairs were each tied with a yellow satin bow to pull in Belle’s yellow ball dress.
Adding more to the fantasy, I took a small stool and covered it to look like the enchanted footstool. Topped with the Disney children’s book, the stool rested underneath the piano, waiting to become a puppy once again.
Belle and the Enchanted Footstool
Another reminder of our heroine, a tray of books and teacups graced with a pair of white gloves, told our guests Belle was around, reading and waiting for her prince charming.
Belle’s Books Ready for Reading
My guests came and enjoyed, with the two young ladies coming in full Belle costumes. Finishing with the dessert course, my guests readied themselves for their premier and feasted on Belle’s Sweetheart Cookie with fruit and honey, Apple Rose pastry, and yes….as Lumiere would sing “Try the Grey Stuff, its deeelicious….if you don’t believe me – ask the deeeeshes!” And as they say, they all lived happily ever after.
One of my favorite scones is a Toffee Scone. Here’s an easy how-to recipe to make these delicious scones. They are always a favorite for my family and when I give an afternoon tea. They start with a basic sweet scone recipe and add toffee pieces. This scone was referenced in the recent Teas The Season post on Having A Virtual Mothers Day Tea https://teastheseason3.com/have-a-virtual-mothers-day-tea/
Here’s Toffee Scones – An Easy How-To Recipe.
Ingredients
Flour
Sugar
Baking Powder
Baking Soda
Butter
Egg
Buttermilk
Vanilla
Toffee Bits (without chocolate)
I make this recipe in my food processor but you can make these scones by hand. Instructions for the hand method are listed in the recipe notes. Either way they are absolutely delicious.
One of the critical things for a great scone is very cold butter. Since it is critical to make sure your butter is chilled to the last possible moment, you will want to have everything ready to combine. This recipe is laid out with that in mind.
Assemble the Dry Ingredients
In the bowl of your food processor, place the flour, sugar, baking powder and baking soda. Pulse to combine.
Dry ingredients in Food Processor BowlBaking Powder / Baking Soda
Assemble the Liquid Ingredients
Measure your buttermilk into a bowl or in your measuring cup. Add the egg and vanilla and whisk with a fork to combine. Set aside.
Liquid Ingredients
Measure out the Toffee Bits
You will want to measure out your toffee bits and set aside. These little bites of goodness can be hard to find. I use Heath Toffee Bits….without the chocolate. I love English Toffee and this recipe gives me the taste of the toffee in a scone. This product is hard for me to find at times and when I do, I grab at least a couple bags and toss them into my freezer. Walmart carries them all year round https://www.walmart.com/ip/Heath-Bits-O-Brickle-English-Toffee-Baking-Bits-8-Oz/10311959
Heath Toffee Bits
Prepare the Butter
You will want to prepare your butter at the last minute. Remember that you want this to be very chilled when you incorporate this into your scone. Cut the butter up into small pieces so its easy to incorporate, whether you are using your food processor or doing this with a pastry cutter.
Chilled butter cut in pieces
Putting the Scone Dough Together
Since you have already pulsed and combined your dry ingredients, you are ready to put the whole thing together.
The next step is incorporating the butter into the dry mixture. Place the butter in the bowl and pulse until you get pea sized pieces.
Butter and Dry Ingredients in Food Processor
Once you have achieved this, pour in the milk, egg and vanilla mixture and pulse until you begin to see the crumbs come together. Don’t over pulse this mixture. You still have the toffee bits to add.
Liquid ingredients in Food Processor BowlFinished dough
Add the toffee bits and pulse just to combine.
Finished dough with Toffee Bits
Turn the dough out onto a floured surface. The mixture will be crumbly but will come together easily.
Dough ready to be rolled outDough out on floured surface
Form the dough into a rectangle or a circle. Use your hands or a rolling pin to pat into the shape. The dough should be 1 – 1 1/4 inch thick. Cut into triangles and place on a prepared baking sheet. I like to use my silicon pad but you can line with parchment as well.
Toffee Scone Dough ready to be cut into scones
Baking and Storing the Scones
Bake in a 325 degree oven for 15 minute or until golden brown. Remove from oven and let cool on the baking sheet for 10 minutes. Remove the scones from the baking sheet and complete cooling on a baking rack.
Toffee Scones cut and ready for the ovenToffee Scones in oven
These scones can be made ahead and frozen unbaked. To bake, take out of freezer and place on baking sheet. Bake as directed for 15 minutes in a 425 degree oven. The scones will spread a little when baked but still retain their shape and height.
Freshly Baked Toffee Scones
You can also freeze baked. Just bring to room temperature and then reheat in a 300 degree oven for 10 – 15 minutes. And enjoy.
Toffee Scones on Chintz Plate
I serve these scones many ways. Of course traditionally, with curd and cream or jam but also with fresh berries and a dollop of whipped cream. And sometimes, just with simple butter.
Toffee Scones – An Easy How-To recipe brings a basic recipe to life with that nice sweet taste of toffee. Give me a nice afternoon, a hot cup of tea, a toffee scone and sweet conversation….life is full! Enjoy.
Place flour, sugar, baking soda and baking powder in bowl of food processor. Pulse to mix.
In separate bowl, mix buttermilk, egg, and vanilla. Set aside.
Measure out ¾ cup of toffee bits
Cut butter into pieces. Place in bowl of food processor and pulse until mix resembles small peas.
Pour in milk, egg and vanilla mixture. Pulse until incorporated into large crumbs.
Add toffee bits and pulse until mostly incorporate. Don't over mix.
Pour out mixture onto floured surface. Knead until completely incorporated. May be crumbly.
Using hands or rolling pins, form into large rectangle or circle. Sprinkle top of mixture with a light dusting of flour. Cut into triangles.
Place on prepared baking sheet – lined either with silicon baking pad or parchment paper.
Bake for about 15 minutes or until golden brown.
Let cool on baking sheet for 10 minutes. Remove to rack to finish cooling.
Notes
These scones can be make ahead and frozen unbaked. When you want to bake them, just remove from freezer, place on baking sheet and bake for 15 minutes in 325 degree oven.These scones can also be baked and then frozen. Bring to room temperature and warm in 300 degree oven for 10 -15 minutes prior to serving.This recipe works well in a food processor or can be done by hand. Simply follow the same recipe, but cut the butter into the dry ingredients using a pastry cutter until pea sized pieces of butter. Pour in the liquids to combine. Add the toffee bits and mix. As with the food processor recipe, turn out the mixture to a floured surface and finish for baking.
Want a quick bread that is hearty and wholesome and great in flavor? Applesauce Cranberry Quick Bread combines both all purpose flour and whole wheat flour while getting it moistness from the applesauce. Fill your afternoon’s with this treat. Let’s put this bread together!
Ingredients
Whole wheat flour
All Purpose Flour
Baking Soda
Baking Powder
Salt
Nutmeg
Cinnamon
Unsweetened applesauce
Eggs
Milk
Oil
Vanilla
Dried Cranberries
Preheat your oven to 350 degrees and prepare one 9×5 load pan. I spray with cooking spray and line the bottom with parchment paper.
Combining Wet Ingredients
Wet ingredients
In your stand mixer, combine unsweetened applesauce, sugar, eggs, milk, oil and vanilla. Using the paddle attachment, mix thoroughly.
Preparing Dry Ingredients
Whole Wheat and All Purpose Flour
Nutmeg, Cinnamon, Baking Powder, Baking Soda and Salt
In a separate bowl, combine the whole wheat flour, all purpose flour, baking soda, baking powder, and salt. Prepare your spices – nutmeg and cinnamon. I like to grate my own fresh nutmeg – once you do this, you will be sold on the flavor and the aroma. Mix together to incorporate all the ingredients.
Putting It Altogether
Combined dry and wet ingredients
Adding the cranberries
Finished Batter
Using your mixer and paddle attachment, add the dry ingredients to your wet ingredients. Once combined, add your cranberries and mix just until incorporated.
Batter in loaf pan and ready for the oven!
Batter will be thick but can be poured into your baking pan. Bake for 60 minutes or until a tester or wooden skewer come out clean. Let cool for 10 minutes on a rack before removing from the pan. Then allow to cool completely on a rack.
Fresh out of the oven!
Your Applesauce Spice Bread should be stored in the refrigerator up to 1 week or in the freezer for up to 6 months.
Serving Suggestions
This is a hearty and moist quick bread, flavored with the spices and cranberries. The combination of both whole wheat flour and all purpose flour give it a wholesome texture.
Sliced Applesauce Cranberry Quick Bread
I generally will serve this by itself, with butter, whipped cream or Devonshire Cream. Even a spread of cream cheese is delicious on this bread. However you choose to enjoy, it will be delicious. Of course, don’t forget that hot cup of tea. English Breakfast perhaps!
The follow products were used for this recipe
This post contains affiliate links and I may earn compensation when you click on the links at no additional cost to you Look through the products and enjoy!
This quick bread is a mix of spices, cranberries and applesauce in this moist quick bread made with a combination of all purpose flour and whole wheat flour. A light yet hearty bread good for any season.
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Resting Time 10 minutesminutes
Total Time 1 hourhour25 minutesminutes
Servings 12servings
Ingredients
1cupsugar
1 cup unsweetened applesauce
¼cupoilvegetable or canola
2eggs
3tbspmilk
1tspvanilla
1cupwhole wheat flour
1cupall purpose flour
1tspbaking powder
1tsp baking soda
¾tspcinnamon
½tspnutmeg
¼tspsalt
1cupdried cranberriesany flavor
½cupfinely chopped pecansoptional
Instructions
Preheat oven to 350. Spray 9×5 loaf pan and line the bottom with parchment paper.
In a large bowl, combine sugar, applesauce, oil, eggs, milk and vanilla with electric mixer until well combined.
In a second bowl, combine all dry ingredients and then add to wet mixture, mix well.
Fold in dried cranberries.
Bake for approximately 60 minutes or until tester comes out clean. Don't overbake – bread will be dry. Cool 10 minutes on wire rack before removing from pan.
Notes
Store bread in refrigerator for up to 1 week. This bread freezes well for up to 6 months.
Not just for fall but anytime of the year, this quick bread is easy to put together and yields two delicious loaves. A tried and true recipe, Whole Wheat Pumpkin Bread is a bread you will want to serve, eat, and have on hand. I usually have several loaves in my freezer just for those occasions. No matter the season, the classic smells of the spices in this bread will fill your house and have you thinking cozy. Here are the ingredients.
Ingredients
Whole Wheat Flour
All Purpose Flour
Sugar
Baking Soda
Salt
Nutmeg
Pumpkin Pie Spice
Eggs
Vanilla
Oil
Packed Pumpkin
Cranberries (optional)
Nuts (optional)
Here are the steps
Preheat your oven to 350 degrees. Prepare two 9×5 loaf pans with cooking spray and line the bottom of the pans with parchment paper.
Wet ingredients for Whole Wheat Pumpkin Bread
In your electric mixer, combine the wet ingredients – sugar, eggs, vanilla, oil and pumpkin.
In a separate bowl prepare the dry ingredients – measure out the whole wheat flour, all purpose flour, baking soda, and salt. Don’t forget the key spices. Nutmeg and Pumpkin Pie Spice. I like to grate my own nutmeg – once you use fresh nutmeg, you are sold on the smell and the flavor.
Spices ready for batter
Dry ingredients
Put the dry ingredients in with the wet ingredients and mix until well combined. If you are adding either cranberries or nuts, add at this time. I don’t usually add either – I like the moist but dense quality of the bread without any additives. The batter will be thick and rich.
Batter in Mixer
Divide the batter between the two prepared loaf pans. I use an off-set spatula to make sure the batter is even in the pan.
Using off-set spatula to spread batter in pans
Place in the oven and bake for 75 minutes. I begin checking at 70 minutes. Remove when tester or wooden skewer comes out clean. Cool on rack for 20 minutes before removing from pan. Remove from pans and allow to cool to room temperature. Serve or freeze. Store loaves in refrigerator for up to 1 week.
Serving Suggestions
You can serve this bread several ways. Its a favorite of my granddaughters. They frequently request this when they come to visit.
Take a generous slice and put a nice dollop of whipped cream on top with a sprinkle of cinnamon.
Spread with plain cream cheese and top with fresh strawberries
Spread a nice raspberry jam on a thick slice.
I have even served this bread with a fried egg on top and a slice of ham. What a great brunch idea!
Sliced Whole Wheat Pumpkin Bread
Or better yet, just plain….that’s the way my grandkids love it. Enjoy! I know it will become one of your favorites.
These products were used in the making of this recipe
This post contains affiliate links and I may earn compensation when you click on the links at no additional cost to you Look through the products and enjoy!
A quick and easy quick bread with the seasonal flavors mixed with a blend of wheat and white flours. Generally for fall but good for any season. Yields 2 loaves of a moist and delicious bread.
Course Breakfast, quick bread
Keyword fall, pumpkin, quick bread, spices, white flour, whole wheat
Prep Time 15 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Resting Time 10 minutesminutes
Total Time 1 hourhour40 minutesminutes
Servings 12servings
Ingredients
1¾cupwhole wheat flour
1¾cupall purpose flour
2¼cupsugar
2tspbaking soda
2 tspsalt
2 tspnutmeg
1tsppumpkin pie spice
4eggs
1cupoil
1tspvanilla
1can1 lb solid packed pumpkinnot pumpkin pie filling
1cupdried cranberriesoptional – dust with flour before adding
1cupchopped nutsoptional
Instructions
Preheat oven to 350. Prepare 2 – 9×5 loaf pans with cooking spray. Line bottom with parchment paper.
Mix wet ingredients in mixer. Eggs, oil, vanilla, sugar, and pumpkin.
In separate bowl, take all purpose flour, whole wheat flour, baking soda, salt, nutmeg and pumpkin pie spice and combine.
Mix dry ingredients in with wet ingredients. Using paddle, mix until completely combined.
If adding nuts and cranberries, add now. Fold until combined.
Divide batter into two prepared loaf pans.
Bake for 70-75 minutes until tester or wooden skewer comes out clean
Cool on rack for 20 minutes. Then remove from pan and allow to finish cooling.
Notes
I begin testing doneness at the 70 minutes mark. Don’t over bake – it will be dry for sure.This recipe yields two full loaves and freezes excellently. Enjoy!
