Monday, June 27, 2016

Tea Room Cherry Blue Chicken Salad

There used to be a Tea Room in Roswell, Georgia called Mittie's 
that was known for their Cherry Blue Chicken Salad. I only 
visited once, but have never forgotten this yummy take on
chicken salad! With the Fourth of July holiday approaching
I was thinking about a tea menu using the colors red, white
& blue and remembered this chicken salad!

This yummy chicken salad includes blue cheese dressing, 
dried cherries and walnuts. Even if this sounds a bit unusual
and you aren't crazy about Blue Cheese, you should give it a
 try! You might just find a new favorite chicken salad recipe!

I also wanted to share a favorite vintage tablecloth with you! I adore
this little tea cloth with it's cheery colors and cherries! It also came 
with 4 matching napkins! Since it had the colors I was looking for
and had a cherries theme, I thought it would be perfect for my tea!
Here's today's tea menu! The Toffee Crumble Scones are 
wonderful! The recipe can be found here! I'll share the
Fruit Tarts recipe on my next post! 

I seasoned the chicken tenderloins and using my grill pan, I grilled
them about 4 minutes each side. I always err on the side of caution
and would rather over cook a bit than undercook!

Next I cut the chicken into small pieces… mixed
all the ingredients together….
and scooped the chicken salad onto some pretty Red Bibb
lettuce. If you'd like a little more blue in your chicken salad,
just add some fresh blueberries!!

Served it with some yummy Strawberry Tea….

and used my vintage cherry napkins!


CHERRY BLUE CHICKEN SALAD
(my version)

1 pound chicken tenderloins
Montreal Chicken seasoning (or your own favorite)
1/2 cup blue cheese dressing (I used Ken's)
1/2 cup mayonnaise
3 tablespoons sour cherry jam
1 cup diced celery
1 cup dried cherries
1/2 cup chopped walnuts
1 teaspoon Montreal Chicken seasoning

Lightly coat grill pan with oil and preheat. Season
chicken tenderloins with Montreal Chicken seasoning 
and grill until it's cooked through, about 4 minutes per
side. Cut chicken into bite sized pieces and chill.

In a mixing bowl, combine the blue cheese dressing,
mayonnaise, celery, dried cherries, walnuts and
seasoning. Gently stir in the chicken. Chill to blend
flavors. 

TO PLATE: scoop some chicken salad into a large 
cookie scoop and press it in with your fingers in 
order to have it keep it's shape after releasing. 
Release chicken salad onto a pretty piece of Red 
Bibb Lettuce. I then took another scoop and 
placed it on top of the first scoop for a large enough 
portion. To finish I placed some sliced fresh cherries 
on top and sprinkled with additional chopped 
walnuts. I also placed 2 fresh cherries on the side.
Makes approximately 9 servings.


CHERRY BLUE CHICKEN SALAD
Mittie's Version

1 pound skinless, boneless chicken breast
Spike seasoning blend or salt & pepper
1/2 cup blue cheese dressing (owner
recommends Marzetti's Organic or
Newman's Own)
1/2 cup mayonnaise
1/2 cup blue cheese crumbles
1/2 cup diced celery
1/2 cup dried cherries
1/2 cup chopped walnuts
1/2 teaspoon celery salt or 
1 teaspoon lemon pepper seasoning

Lightly coat the grill grate with cooking spray and
preheat grill. Season the chicken breast with Spike
seasoning blend (or salt & pepper) and grill until it's
cooked through, about 4 to 5 minutes per side. Cut
the chicken into bite-size pieces and chill.

In a mixing bowl, combine the blue cheese dressing,
mayonnaise, blue cheese crumbles, celery, dried cherries,
walnuts and seasonings. Gently stir in the chicken.
Chill to blend flavors.


Hope you enjoy the recipe and will stop back by for some
pretty fruit tarts on my next post!! 

Thanks for visiting!!
Today I'm joining Bernideen's Tea Time Blog Party! Pop
over for some great ideas!


Wednesday, June 22, 2016

STOP!! Don't Toss that Chickpea Liquid!! VEGAN Meringues!

Did you know that the liquid drained from a can of garbanzo beans
 (aka chickpeas) can be whipped into a beautiful vegan meringue?! 
When I came across Alton Brown's recipe for Magical Mystery 
Meringues, I was blown away!!

  Aqua is Latin for water and faba is Latin for bean.  Aquafaba is
liquid drained from a can of garbanzo beans, and this liquid can be
whipped and used as a replacement for egg whites!! No way, you
say? Oh yes!! I tried it and was absolutely amazed!! It really
works and behaves like egg whites and what I made with mine
was perfect vegan meringues!!

When you make these be sure to use the low salt or no salt 
Garbanzo beans. The first time I made these I only had a
can of salted Garbanzos, and being eager to try this recipe
I went ahead and used them but they were really too salty!
(but I ate them anyway!!!)

The directions for these meringues are just like making
them with egg whites. Beat together the ingredients in
the order listed and pipe or dollop onto a parchment 
lined baking sheet. The hardest part is waiting on them
to slowly bake!!


AQUAFABA MERINGUES
adapted from here

Liquid from 1 15oz can garbanzo beans (chickpeas) -
(low salt/no salt recommended)
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 cup sugar

Heat oven to 200 degrees F and line 4 half sheet pans
with parchment paper. 

In the bowl of a stand mixer using the whisk attachment
beat aquafaba liquid and 1/4 teaspoon cream of tartar on
medium speed until foamy - about 2 minutes. Gradually
add in the sugar one tablespoon at a time followed by
the vanilla. Increase speed to high and beat to stiff peaks.
(this takes about 6 minutes.)

Place meringue mixture in a piping bag fitted with
your favorite tip - I used Ateco tip #849 - and 
pipe into quarter sized rounds. (mine were 
more like half dollar size) Bake for 1 1/2
hours. Remove from oven, let cool for 5 minutes
and place in an airtight container. The amount 
you get depends on the size you pipe - I got 
approximately 160 cookies.

If you'd like to know more about the science of Aquafaba, just



Saturday, June 18, 2016

Pimiento Cheese Tea Sandwiches

Are you one of those people who have never tried
homemade Pimiento Cheese? I was…then one day
I made some myself and was hooked!! Since then I've
made these tea sandwiches for lots of tea parties and
they always get rave reviews!!
All you need are 4 simple ingredients - sharp cheddar cheese,
mayo, green onion and a jar of pimientos!`Simply combine
ingredients and your ready to go!!

Spread on thinly sliced bread, trim crusts and slice into
triangles or use your favorite cookie cutter to make pretty
shapes! Either way the results will be delicious!!



Homemade Pimiento Cheese Tea Sandwiches

8 oz block of sharp cheddar cheese, shredded
1/3 cup-1/2 cup mayo
2 tbsp finely chopped green onions
3 tbsp chopped pimiento peppers (from jar)
(drained)
Combine all ingredients and spread on Pepperidge 
Farm thinly sliced white or wheat bread. Slice 
crusts off and cut diagonally into 4 small triangles,
or using cookie cutters of your choice, cut out
bread shapes as desired.



This Pimiento cheese is also excellent on crackers!!
So very yummy and a great addition to your summer 
entertaining!!



Saturday, June 11, 2016

Cream Tea Scones with Blackberry Whipped Cream


Today I want to show you how to turn a plain scone
into a really pretty treat that looks fancy but is so easy!
I used King Arthur Flour's recipe for Cream Tea Scones,
baked them in a mini bunt pan, and filled them with 
Blackberry Whipped Cream!

I have a passion for "pretty baking" and am always trying
to turn my baked goods into little works of art for the 
Tea Table! I was really happy with how these turned 
out!
The baking pan that I used can be found here or you can use
your muffin pan. You won't get the design at the top
but it will still be pretty! 

I rolled out my dough to 3/4" then using my large cookie
scoop (1 3/4" wide) as a cookie cutter I punched out 12 circles, 
re-rolled the dough and got 4 more, 16 total. (You can use a 
cookie cutter instead.) Then I pressed the circles into my lightly 
greased pan that had been sprinkled with some sparkling sugar. 
(The sugar is optional)
The filling is easy peasy and goes together in 1-2-3!  Carefully
slice scones in half and place on a baking sheet. Whip ingredients
together and spoon or pipe onto bottom halves, then replace top 
halves. Pipe or spoon a bit more of the filling onto the top
halves and decorate each with a blackberry!
These are the perfect scones for an early summer tea party
and look so pretty served on some lovely vintage plates!

BLACKBERRY CREAM TEA SCONES

For Scones:

3 cups unbleached all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 to 1/3 cup granulated sugar, to taste
1 teaspoon vanilla extract
1 1/3 to 1 1/2 cups heavy or whipping cream
coarse white sparkling sugar

For Filling:

1 cup heavy whipping cream
1 tablespoon powdered sugar
1/4 cup seedless blackberry jam


Preheat oven to 425 degrees F. 
Lightly grease bundt/muffin pan and sprinkle each cavity
with coarse white sugar if desired.
Whisk together the flour, baking powder, salt, and sugar.
Sprinkle the vanilla over the dry ingredients, then drizzle 
in the cream, tossing and stirring gently all the while and
adding just enough to make a cohesive dough. There 
shouldn't be any dry flour in the bottom of the bowl, but
the dough shouldn't be particularly sticky, either.
On a lightly floured work surface, roll out dough to
3/4" thickness.

Using a large cookie scoop like you would a cookie 
cutter, punch out circles of dough and place into 
prepared bundt pan. Press gently into each cup.
For best rising, place the pan of scones into the 
freezer for 15 minutes. Bake the chilled scones for
14-15 minutes until they are starting to brown.
Remove scones from oven and let cool in pan for
5 minutes, then remove to a cooling rack. Makes
16 scones.

While the scones are cooling prepare the filling:
Into a chilled bowl with chilled beaters place heavy
 cream and powdered sugar and beat until you get stiff 
peaks. On slowest setting, beat in blackberry jam just 
until combined. Place filling in a large piping bag fitted 
with a star tip.

Slice cooled scones in half, pipe desired amount of
filling on bottom half, replace top half, pipe a pretty
swirl of filling on top and garnish with a blackberry.

Place these on the tea table and prepare for 
ooooohs and aaaahs!
So yummy and delicious!! Enjoy!!




Wednesday, June 1, 2016

How to Make Pretty Tea Sandwiches using Cookie Cutters


Hello Friends!! Today I want to give you some ideas and
inspiration for making tea sandwiches!! To make really cute 
tea sandwiches you just need a few cookie cutters and
some simple ingredients!!

We're sort of going "Linzer Cookie Style" by making
a pretty window in the top slice of our sandwich! It helps
to have cookie cutters of various sizes because you have to 
have a small enough cookie cutter to make the window 
in the sandwich.  

I start with Pepperidge Farm Very Thin Bread. I get the best and
most consistent results with this. Then I buy some sliced cheese,
Deli Meat, Jams and English Cucumbers. English cucumbers 
come individually wrapped, have fewer seeds and are less bitter 
than those huge cucumbers with the big seeds. To have pretty
 tea sandwiches we need pretty cucumbers! He He!


Place 4 slices of bread on a cutting board. Bread dries out 
really fast, so just work with a few at the time. You may also
need to have a small sharp knife on hand to finish cutting
what the cookie cutter may not cut through.

I usually get one big shape per slice of bread, so cut out 4 
shapes, then with a smaller cookie cutter, cut a smaller shape
from 2 of them. That will give you 2 complete sandwiches.
Keep cutting out shapes until you have enough for your 
party. 

After you cut those 4 shapes out (or however many you
can get from the 4 slices) put them back in the bread
bag or in a ziplock baggie so they won't dry out. 
Then, using the same cookie cutters that you used to
cut the bread out with, cut shapes out of the cheese
slices and deli meat. (if using)

For the sliced cheese or deli meat, I spread a little
Mayo on the bread first. For the Jam or Cucumber
Sandwiches I spread a little butter first. We're not 
going gourmet here, just talking about the basics.
Jams of different flavors look so pretty peeking
through the "windows."

It's so fun to use your imagination and come up with
pretty shapes for your Tea Sandwiches. The tiny micro 
cutters such as these can be found online. Have 
fun!  Buy Cookie Cutters according to the theme of 
your party - if you're having a "Spring Tea," 
use butterfly and flower cookie cutters etc. 



COOKIE CUTTER TEA SANDWICHES

Thinly Sliced Bread (such as Pepperidge Farm)
A Variety of Cookie Cutters, both big & small
1 stick Butter, room temperature
Your Favorite Mayonnaise 
Your Choice of Deli Meat, Sliced Cheeses,
Jams and Thinly Sliced Vegetables such as 
English Cucumbers

Cut out as many bread shapes as needed for
your party, then with a smaller cookie cutter cut a
 "window" from half of the bread slices. If using sliced 
cheese or deli meat cut out shapes using the same cookie 
cutters used for the bread. Spread butter or mayo on 
bottom slice, add your choice of toppings and top 
with slice of bread that has a "window." If not using 
right away, place sandwiches in a plastic container and 
store in the refrigerator.

Here's my daughter enjoying a cup of tea with her 
tea sandwich! Hope you do the same, and enjoy these
pretty ideas! Please visit again!



Sunday, May 22, 2016

Secret Ingredient Cheese Straws

There are two things that I love to make with Rice Krispies - 
Rice Krispy Treats and Cheese Straws! Yes! Cheese Straws!
The Rice Krispies give these Cheese Straws a lovely light 
crunch! They are always a hit at my Southern Tea Parties!

After trying several similar Cheese Straw recipes, I've come up 
with my own version which works every time! Let me show
you how I make them!

This recipe could not be easier! Just combine butter/cheese mixture
with dry ingredients, and you're ready to go! Next scoop tablespoons
of mixture onto a parchment lined baking sheet. With your hands, roll
into balls then flatten with a fork dipped in flour. 

When you flatten, don't lift up, but slide off. I find that even when
using a flour dipped fork the fork may stick to the dough when 
you lift up. 

Space them about 1 1/2" apart - they don't  spread too much 
when baking.

If you like really CRISPY Cheese Straws, such as you 
might find in the grocery store, pop them back into
the oven as it's cooling and leave them for another
hour, then cool. I did this with the batch you see here
because I love them really crispy!!


SECRET INGREDIENT CHEESE STRAWS

1 cup butter (2 sticks), softened
8oz pkg sharp cheddar cheese, freshly grated (I used Cracker Barrel)
2 cups all purpose flour
1/2 teaspoon table salt
1/4 teaspoon ground red pepper (cayenne)
2 cups Rice Krispies

Preheat oven to 350 degrees F.
Using an electric mixer beat together butter and cheese until combined.
Whisk together flour, salt and red pepper.
With mixer on low speed add flour mixture to cheese mixture until combined.
With a spatula, carefully fold in Rice Krispies.
Using a small cookie scoop or a spoon, place tablespoons of mixture onto
a parchment lined baking sheet.  With your hand roll into balls. Flatten each
ball with a fork dipped in flour.  Bake 25 minutes or until golden brown. 
 Let cool on sheets 5 minutes, then transfer to wire racks to cool completely.  
Makes about 4 dozen. Freezes well!

If you've never tried this version of Cheese Straws, you
should definitely give it a try!! I know your gonna love them!! 
Thanks for visiting!! 



Friday, May 13, 2016

Easy Lemon Tartlets from Tea Time Magazine

Today's recipe for Lemon Tartlets comes from Tea Time Magazine!
I love their gorgeous magazine full of beautiful recipes and Tea Time
inspiration!! These tarts, which use ready made pie dough, are easy to 
make and so delicious!

So first, unroll the pie dough onto a lightly floured surface. Using a
3" round or scalloped cookie cutter, cut 6 rounds from pie dough. 
Press rounds into tartlet pan/s and place tartlet pan/s on a rimmed 
baking sheet.

I used my Williams Sonoma Mini Tarts Baking Set, which I highly
recommend. Another option is their 3 inch Tartlet Pan Set. Mini 
muffin pans can be used, but sometimes it is more difficult to 
remove the baked tarts from them without breaking.

Next, just combine wet ingredients as directed and pour into 
tartlet shells. I use my liquid measuring cup to easily pour 
without spilling.

Bake approximately 15 minutes, then let tartlets completely
 cool in pan. Remove them from the pan to decorate.

To make the Whipped Cream, just combine heavy cream and 
confectioners' sugar and beat at high speed with an electric mixer
(I use my hand held mixer) until stiff peaks form.

Then transfer the mixture to a piping bag fitted with an open star
tip and pipe in pretty swirls to decorate tarts. You could also just use 
a spoon and place dollops of the whipped cream on top. Garnish
with a lemon curl if desired.

EASY LEMON TARTS

Ingredients:
1/2 (14.1 ounce) package refrigerated pie dough (1 sheet)
1 large egg
1/4 cup sugar
1/2 teaspoon fresh lemon zest
1/4 cup fresh lemon juice
1/2 cup plus 1 tablespoon cold heavy whipping cream, DIVIDED
1 tablespoon confectioners' sugar
Garnish: lemon curls

Instructions:

Preheat oven to 350 degrees. 
Unroll pie dough on a lightly floured surface. Using a
3-inch round cutter, cut 6 rounds from pie dough.
Press into 6(2 1/2-inch) tartlet pans. Place tartlet pans
on a rimmed baking sheet. Set aside.

In a small bowl, combine egg, sugar, lemon zest, lemon
juice, and 1 tablespoon cream, whisking to blend.
Divide egg mixture evenly among prepared tartlet pans.

Bake until filling is set, approximately 15 minutes.
Let tartlets cool completely on a wire rack. Remove
from tartlet pans. Set aside.

In a small bowl, combine remaining 1/2 cup cream
and confectioners' sugar. Beat at high speed with an
electric mixer until stiff peaks form.

Transfer whipped cream to a piping bag fitted with a 
large open-star tip (Wilton #1M). Pipe a decorative 
swirl on top of tartlets. Garnish with a
lemon curl if desired.



These delicious little lemony bites are sure to please!!
Enjoy!!