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Crab and Olive Tea Sandwiches
Directions: In a large bowl, beat cream cheese until smooth. Stir in crab meat and olives until well combined. Spread 1 teaspoon of crab mixture onto each brad slice. Top 20 of the bread slices with 1 cucumber slice and 1 watercress sprig. Sprinkle lemon peel atop watercress. Top with remaining bread slices to form sandwiches. Trim crusts. Yield: 20 small sandwiches.
Northwest Salmon Pate Sandwiches
Directions: Blend first six ingredients well. Spread pate on all bread slices. Assemble sandwiches. Remove crusts. Cut as for finger sandwiches, three rectangles per sandwich. Yield: 45 finger sandwiches.
Market Spice Tea Party Punch
Mix and serve over ice.
Stilton, Pear and Watercress Savory
Directions: Preheat the oven to 400 degrees Fahrenheit. Arrange the toast in a shallow baking pan and layer half of the watercress, then half of the pear slices over the toast. Repeat this process with the remaining watercress and pear slices. Sprinkle Stilton over the top layers of pears.
Bake for 10-12 minutes until the cheese is melted and bubbling. Remove the baking dish from the oven and let rest for 5 minutes.
Grind pepper over the savory. Slice and serve on plates lined with lettuce.
Directions: Follow the directions provided with the petite tart shells. Preheat the oven.
Fill the tart shells with approximately 1/2 tablespoon of mincemeat depending on size of tart shell. Bake for about 12 to 15 minutes or until the pies are lightly browned. Transfer the pies to racks and let cool. Dust with confectioner's sugar and serve.
Homemade Mincemeat (for Petite Mincemeat Tarts)
Directions: Coarsely chop the raisins and candied peel. Put the fruit and peel into a large bowl and add the apples, currants, brown sugar, pumpkin pie spice, ginger, nutmeg, and lemon zest and juice, stirring to mix well. Cover tightly with plastic wrap and let stand overnight.
Stir in the brandy or rum. Pack the mincemeat into sterilized jars, cover and refrigerate for up to six weeks. Stir well before using.
Cucumber Finger Sandwiches
Directions: Grate the rinds of two firm limes. Mix thoroughly with the whipped cream cheese. Thinly slice the cucumber. Coat one side of bread slices with the Brummel and Brown Yogurt spread.
Spread cream cheese mixture on four prepared bread slices. Place a single layer of over lapping cucumber slices on the cream cheese. Cucumber slices do not need to be at the edge of the bread crusts since the bread crusts will be trimmed and discarded.
Cut off the bread crusts and discard. Cut the sandwiches in half and then diagonally. This makes an triangle which can be placed upright on the tea tray. Makes 16 portions.
Turkey Sprout Spiral
Directions: Spread two flour wraps or flour tortillas with cream cheese. Spread lightly and to the edge (you'll need it for sealing the edges).
Place thin layers of sprouts, turkey slices and tomato slices on the prepared wrap. Sprinkle with salt, if desired. Leave about 2 inches space on one side to allow for sealing the wrap to itself.
Beginning at one edge, tightly roll the wrap and press the edges to seal. Roll up in waxed paper. Refrigerate for one or more hours. Remove and slice into 1/2" portions. Makes about 16 portions.
Mint Julep Iced Tea
Directions: Using fresh boiling water, make a tea concentrate: Mix the Lemon Splash and Peppermint Leaves together and steep in one quart boiling water. Use T-Sacs or tea infusers for convenience. Allow to infuse for 15-20 minutes. Remove tea leaves. Add fresh, non-chlorinated water to make 3 quarts.
Allow to cool and pour over ice cubes in beverage glasses. Garnish with a sprig of fresh mint or a lime slice. Makes about 1 gallon.
Hearts and Flowers Finger Sandwiches
Directions: Using kitchen shears or scissors, snip the pink carnation petals into confetti-like bits and reserve in small bowl. Blend the soft cream cheese and strawberry jam together.
Using a heart-shaped cookie cutter, cut the potato bread into heart shapes (one heart per slice of bread). Lightly spread one side of each heart with the Brummel and Brown Yogurt spread. Spread four hearts with the cream cheese mixture and top with the remaining four hearts. Press together. Using a small spreader, lightly "frost" the heart sides (only) with the strawberry mixture and coat with pink carnation petals.
May be sealed and refrigerated overnight in a waxed paper lined Tupperware container.
Marble-ized Smoky Deviled Eggs
Directions: Boil eggs in glass or Teflon pot until hard cooked. Meanwhile, cover Lapsang Souchong Tea Leaves with 2 cups fresh, boiling water in a large glass mixing bowl.
Pour off the boiling water from the eggs and immediately cover with cold water for one minute. Pour off the cold water and crack the egg shells to make a veined pattern. Place the hard-cooked eggs in the Lapsang Souchong infusion and allow to sit for several hours or overnight. (The tea creates a slightly smoky taste to the egg white and creates a marble-effect.)
After removing the egg shells, slice the eggs lengthwise and put the egg yolks in a small bowl. Pulverize the extra Lapsang Souchong with an herb mill or mortar and pestle. Mix remaining ingredients together and pipe or spoon into the egg white. Garnish with an edible flower (such as violet or nasturtium) or a sprig of parsley.
Stilton Cheese Scones*
Directions:
1 Preheat oven to 450 degrees F or 200 degrees C.
2 Sieve together the flour, salt, pepper and mustard. Rub in the margarine and cheese and enough milk to make a not too wet dough.
3 On a floured board roll out to 1/2" thick, cut into rounds and lightly brush with beaten egg and milk.
4 On a greased and floured baking sheet, bake for 10 minutes at 450F or 220C.
5 Serve warm with butter
*Used with permission of Stilton Cheese - http://www.stiltoncheese.com
Recipe developed by: Joyce Sherwood, Melton Mowbray, Leicestershire UK, for the Stilton Cheese Makers Association.