All recipes taken from Tea Time Magazine.
Spinach Tartletts with Cream Cheese Crust
3 tablespoons cream cheese, softened
1/2 cup unbleached flour
1/2 cup grated Parmesan, divided
2 tablespoons butter
1/2 cup chopped onion
1 teaspoon minced garlic
1 (6-ounce) bag baby spinach
1/2 cup chopped roasted red peppers
1/4 cup sour cream
1 egg
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Garnish: roasted red pepper strips
1. Preheat oven to 350. Lightly grease mini muffin pans
2. In large bowl, and using an electric mixer at medium speed, combine the butter and cream cheese. Gradually add the flour and 1/4 cup Parmesan; mix just until mixture comes together; chill
3. In a large skillet over medium heat, melt the butter. Add the onion and garlic; cook until the onion is translucent, about 3 minutes. Add the spinach and cook until the spinach begins to wilt, about 3 minutes.
4. Pour the mixture into a bowl, and stir in the red peppers, sour cream, remaining Parmesan, egg, salt, and pepper; set aside.
5. Divide dough into 18 pieces, and shape into balls. Place dough balls in the prepared pans, and press into the bottoms and three fourths of the way up the sides. Fill each with spinach mixture. Bake for 12-15 minutes, or until the centers are set. Garnish with roasted red pepper strips, if desired.
Orange Cream Scones
2 1/2 cups all-purpose flour
1/2 cup plus 2 tablespoons sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, cut into pieces
1 tablespoon orange zest
2/3 cup plus 1 tablespoon heavy cream, divided
1/2 teaspoon orange extract
1. Preheat oven to 375. Line baking sheet with parchment paper.
2. In a large bowl, combine flour, 1/2 cup sugar, baking powder and salt. Using a pastry blender, cut butter into flour mixture until crumbly. Add orange zest, mix well.
3. In a small bowl, combine 2/3 cup cream and orange extract. Add cream mixture to flour mixture, stirring just until ingredients are moistened.
4. On a lightly floured surface, roll dough to 1/2-inch thickness. Using a 2 1/4-inch round cutter, cut scones and place on baking sheet. Brush scones with remaining cream and sprinkle with sugar. Bake 18-20 minutes, or until lightly browned.
*These taste best with Strawberry Curd and Lemon Curd – together…yum.*
Strawberry Curd
1 16 oz. package frozen sliced strawberries in syrup, thawed
1/2 cup sugar
1 Tablespoon cornstarch
1 tablespoon freash lemon juice
3 egg yokls, lightly beaten
1/4 cup butter, cut into pieces
1. In the work bowl of a food processor or blender, puree strawberries until smooth. Strain through a fine sieve to equal 1 cup strawberry puree.
2. In a heavy saucepan, combine sugar and cornstarch. Add strawberry puree, lemon juice, and egg yolks. Cook over medium heat 5 to 7 minutes, or until thickened, whisking constantly. Remove from heat, and gradually whisk in butter until melted. Cool mixture slightly; cover and refrigerate.
Mini S’Mores Cheescakes
2 1/4 c graham cracker crumbs
1/2 c plus 2 T sugar, divided
1/2 c butter, melted
1 egg white, lightly beaten
1 1/2 (8 oz.) packages cream cheese, softened
1/4 c unsweetened cocoa powder
2 large eggs
1 t vanille extract
1 (1-oz) square bittersweet baking chocolate, melted
24 jumbo marshmellows
1. Preheat oven to 350 degrees
2. In a small bowl, combine the graham cracker crumbs and 1/4 cup sugar. Add the melted butter and egg white, and stir to combine. Press the crumb mixture into bottoms and halfway up sides of 2 (12 well) mini cheesecake pans. Bake for 3 minutes; set aside.
3. Increase oven temperature to 375.
4. In a medium bowl and using an electric mixer at medium speed, beat the cream cheese until smooth. Gradually beat in the remaining sugar and cocoa powder until mixture is smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and melted chocolate, and mix until combined.
5. Divide the cream cheese mixture evenly among the prepared crumb crusts, filling 2/3 full. Bake for 6 – 8 minutes or until puffed and set. Remove from oven and let cool on a wire rack for approximately 20 minutes.
6. Freeze for 1 hour. Just before serving, preheat broiler. Place 1 marshmellow on top of each cheesecake, and broil for 1-2 minutes, or until lightly browned. Carefully remove cheesecakes from pan, and serve immediately.
That’s all for now – more to come…
Recent Comments