HIGH TEA SUGGESTIES

Hier komen allerlei high tea recepten.Ze moeten alleen nog vertaald worden.

Warme hartige hapjes
Mini worstenbroodjes
Mini saucijzenbroodjes
Quiche
Koude hartige hapjes
Gevulde pain surprise:
luxe sandwiches belegd met vis, vlees- en kaassoorten
Zoete hapjes
Victoriacake
Scones met slagroom en jam
Tulband; cake met noten en rozijnen
Chocolade cakejes
Slagroomsoesjes
Verschillende luxe petit fours
Verschillende soorten koekjes
Luxe bonbons
Zoals High Tea Suggestie 1 met aanvullingen:
Kaasblokjes
Kaassoesjes
Pate cupjes
Cupjes gevuld met vanille- en aardbeienmousse
Echte Engelse tutti-frutti taart
DE RECEPTEN ZULLEN NOG VERTAALD WORDEN.
2 cups butter, room temperature*
2/3 cup powdered sugar
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 cups cornstarch (yes, this is correct!)
Lemon Frosting

* Very important that you use room temperature butter (not softened or melted).

Preheat oven to 350 degrees. In a large bowl, beat butter until creamy. Add powdered sugar; cream until light and fluffy. Add lemon zest and vanilla extract; beat well. Add flour and cornstarch into butter mixture and beat well until well mixed.

Roll cookie dough into 1-inch balls. Place onto ungreased cookie sheets and bake 15 minutes or until bottoms are light brown. Remove from oven, carefully remove from baking sheet, and cool on wire racks (when warm the cookies are delicate). When cool, spread Lemon Frosting onto top of cookies.

Yields 6 dozen cookies.

Lemon Frosting:
This recipe makes enough for a double batch of cookies

1/3 cup butter, room temperature
1 teaspoon grated lemon zest
1/3 cup fresh lemon juice
4 cups powdered sugar

In a medium bowl, combine butter, lemon zest, lemon juice, and powdered sugar; stir until well mixted.

TIP: Since I usually triple this recipe when I make it, I now thin the frosting with lemon juice or water and dip the top of the cookie into it. It is much faster and easier.

Scones are best served warm and fresh, split open, and topped with either lemon curd or thick homemade jam and clotted cream (Devonshire cream or creme fraiche).

3 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup chilled unsalted butter, cut into 1/4-inch pieces
1 cup raisins
3 eggs, divided
1 cup plus 1 tablespoon milk, divided

Preheat oven to 450 degrees F. Spray a large baking sheet with vegetable-oil cooking spray. In a large bowl, combine flour, sugar, baking powder, and salt. With a pastry blender or two knives, cut butter into flour mixture until particles are the size of small peas; stir in raisins. In a medium bowl, beat 2 eggs lightly with 1 cup milk. Add to flour mixture; stir just until mixed.

On a lightly floured surface, knead dough gently. Pat or roll out the dough into a circle 1/2-inch thick. Using a lightly greased and floured 3-inch biscuit cutter, cut into rounds, cutting close together to generate as few scraps as possible. Dip cutter into flour as often as necessary to keep dough from sticking. Push scraps of dough together so that edges join; firmly pinch edges with fingertips to make a partial seal. Pat this remaining dough to 1/2-inch thick; continue to cut 3-inch rounds. Space 1-inch apart onto prepared baking sheet. NOTE: When making scones, work the dough quickly and do not overmix.

In a small bowl, combine 1 egg and 1 tablespoon milk; brush onto scones. Bake 15 to 18 minutes or until golden brown. Remove from oven and serve warm.

Tips: When the scones are cool, wrap airtight and hold at room temperature for up to one day or freeze to store longer. To reheat, unwrap scones (thaw wrapped, if frozen) and place onto a baking sheet. Bake in a 350 degrees oven 8 to 10 minutes or until warm.

Yields 12 to 14 scones.
A British teatime favorite. This sweet, yet tart, velvety spread is heavenly
on freshly baked scones, muffins, and tea breads.

3 to 4 tablespoons lemon zest
1/2 cup fresh lemon juice (4 to 6 lemons)
1 1/2 cups sugar
6 tablespoons butter
3 eggs, lightly beaten

In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar. Bring just to a boil; reduce heat to medium-low and simmer 5 minutes. Add butter and stir until it has melted.

Remove from heat and cool to room temperature. Beat eggs into cooled lemon mixture until well blended. Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon. Remove from heat. Store in refrigerator

During strawberry season, these are served as a finale to dinner. They also make attractive decoratiions for cakes. How about serving with champagne?


1 (12-ounce) package semisweet chocolate chips
3/4 cup half and half cream
1 to 2 tablespoons brandy, your favorite liqueur, or 2 teaspoons prepared coffee
60 large fresh strawberries, rinsed, with stems left intact

In the top of a double boiler over hot water, melt chocolate; add cream, stirring until smooth. Remove from heat and blend in brandy, liqueur, or coffee.

Hold each berry by the stem, swirl in chocolate to partially cover; place onto wax paper-lined cookie sheet. Place into refrigerator until chocolate is set; transfer fruit onto a serving platter to serve.
This truly is a ritzy tea sandwich and so easy to make!

8 hard-cooked eggs
1/2 cup mayonnaise
Salt and pepper to taste
1 tablespoon finely chopped fresh dill
6 tablespoons unsalted butter, room temperature
20 slices best-quality white bread

Peel eggs and place into a medium bowl. Slice eggs and then coarsely mash them with the back of a fork. Add mayonnaise, salt, pepper, and dill; stir until well blended. NOTE: This mixture can be refrigerated, covered, up to two days.

Spread butter onto one side of eash slice of bread. Spread the buttered side of 10 slices of bread with 2 tablespoons egg mixture. Top with remaining slices of bread, buttered side down.

Carefully cut the crusts from sandwich with a sharp knife. Cut in half diagonally, then cut in half again.

Yields 10 whole sandwiches or 20 halves or 40 fourths


A traditional tea sandwich that is always a favorite!

1/2 seedless cucumber, peeled and very thinly sliced (about 32 slices)
1/2 cup unsalted butter, room temperature
1/2 cup coarsely chopped watercress leaves
16 slices best-quality white bread
Salt to taste
1/2 cup alfalfa sprouts

Place cucumber slices between layers of paper towels to remove excess moisture.

In a small bowl, combine butter and watercress; spread on one side of each slice of bread. Lay cucumber slices onto the buttered side of 8 slices of bread. Sprinkle with salt. Cover each with 1 tablespoon alfalfa sprounts and top with the remaining slices of bread, buttered side down.

Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again.

Yields 8 whole sandwiches or 16 halves or 32 fourths
This bread is wonderful! It is so moist that it's almost like cake.
This is excellent served at an afternoon tea.

3 cups all-purpose flour
2 1/4 cups sugar
2 tablespoons poppy seeds, toasted*
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 1/2 cups milk
1 cup vegetable oil
3 tablespoons grated orange zest
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Orange Glaze

* Toasting Poppy Seeds - Toast poppy seeds in a 350 degree oven or in a dry frying pan over medium heat. Stir occasionally, toasting only until seeds begins to brown.

Preheat oven to 350 degrees F. Grease two 9x5-inch loaf pans. In a large bowl, combine flour, sugar, poppy seeds, baking powder, and salt. Add eggs, milk, vegetable oil, orange zest, vanilla extract, and almond extract; stir until dry ingredients are moistened.

Pour batter into prepared loaf pans. Bake 55 to 60 minutes or until a toothpick inserted in center comes out clean. Remove from oven and place on wire racks.

While still hot, using a long-tined fork, poke holes in the top of baked loaves. Pour Orange Glaze over loaves. Cool in pans for 10 minutes; remove from pans. Cool completely before slicing.

Yields 2 loaves.

ORANGE GLAZE:
3/4 cup sifted powdered sugar
1/4 cup freshly squeezed orange juice
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

In a medium bowl, combine powdered sugar, orange juice, vanilla extract, and almond extract; stir until well blended

What is an English trifle? It is a cake well soaked with sherry and served with a boiled custard poured over it. The Engllish call this cake a "Tipsy Pudding." George Washington is said to have preferred trifle over all other desserts.

If you don't have a true trifle bowl, use any straight-sided round glass bowl (the layers look beautiful from the sides of a glass bowl.

1 (18 1/4-ounce) package yellow cake mix *
1 cup raspberry jam, divided**
1 (29-ounce) can sliced peaches, drained (reserve juice)
1/2 cup sherry, or brandy, divided (optional)***
1 (6-serving size) vanilla pudding mix (not instant)
3 cups milk
2 cups sweetened whipped cream
Sliced toasted almonds

* A purchased sponge cake may be subsituted.
** Your favorite jam can be substituted.
*** You can omit the liquor if you don't use alcohol in your cooking.

Prepare the yellow cake according to package directions using a 9-inch cake pan (reserve one layer for another use). Slice one baked cake layer horizontally into two equal layers.

Place one sliced layer into a trifle dish or a large glass bowl with straight sides; cover with 1/2 cup jam and half of the sliced peaches. Pour approximately half of the reserved peach juice over the cake or until it is moist but not sloppy. Pour 1/4 cup sherry or brandy over the top, as evenly as possible. Place the second sliced cake layer on top and cover with remaining jam and peaches; pour remaining peach juice and sherry or brandy over the top.

Prepare the vanilla pudding according to package directions, using the 3 cups of milk. Pour hot pudding over the top of the cake; let cool. When cool, spread with whipped cream. Decorate with toasted sliced almonds. Cover with plastic wrap and refrigerate overnight.

Makes 10 to 12 servings.
Originally from Devonshire County, England, it is a thick, buttery cream often used as a topping for desserts. It is still a specialty of Devon, Cornwall, and Somerset as this is where the right breed of cattle are raised with a high enough cream content to produce clotted cream. It is also known as Devon cream and clotted cream. Clotted cream has a consistency similar to soft butter.

Before the days of pasturization, the milk from the cows was left to stand for several hours so that the cream would rise to the top. Then this cream was skimmed and put into big pans. The pans were then floated in trays of constantly boiling water in a process known as scalding. The cream would then become much thicker and develop a golden crust which is similar to butter.

3 ounces cream cheese, room temperature
1 tablespoon sugar
1/8 teaspoon salt
1 cup whipping cream

In a large bowl, combine cream cheese, suar, and salt; stir until well blended. Stir in whipping cream. With an electric mixer,beat mixture until stiff. Store in refrigerator.

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