Tea time!!

[Lady Fleur]

Tea sandwiches
The savory course

Crab and avacado
6 oz crab meat
2 scallions chopped
1/3 cup mayo
1 large avacado sliced
1 tblspoon lemon or lime juice
8 butered slices of bread
mix all ingredients except avacados and lemon
coat avacados in lemon juice
place on buttered side of bread
place crab mixture on top and cover in a new slice of bread
cut into small triangles and garnish as desired

[Lady Fleur]

Roquefort pear
4 slices of a small sturdy bread
1/2c cottage cheese
4 oz roquefort or other blue cheese sliced
few sprigs of arugula
1 ripe pear
juice of 1/2 lemon
4 chopped pecans

broil bread spread with cottage cheese place bluecheese on top arugula brush pear slices with lemon juice to prevent browning spread them out in a fan shape garnish with chopped peacns and edible flowers such as violets

[Lady Fleur]

Ham and asparagus
12 spears of asparagus blanched til tender not mushy
4 slices of rye bead
4 slices of ham thin is good
4 oz cream cheese
2 tblspoons mayo
4 radish roses as garnish

layer rye bread
followed by creamcheese
then ham
then asparagus
then a tiny dolop of mayo
then garnish with a radish rose

[Lady Fleur]

Rose petal Sandwich
White bread
sweet butter
rose petals in pink or red (not sprayed with pesticides)

Spread butter on bread and top with a rose petal
then a slice of buttered bread!
cut in circles
ENJOY! SEE HUGH I HAD IT!

[Lady Fleur]

Ploughman's pate' with melba toast triangles
Mix the following
3tblspoons cream cheese
3/4 cup cheddar cheese grated
3/4 cup smoked cheese grated
4 scallions chopped finely chopped
1 tblspoon apricot perserves or chutney
2 tblspoons butter melted but not hot
salt and pepper to taste
mix all and spoon onto waxed paper and roll into a cylinder smoothing the shape twist ends and seal freeze for 30 minutes until firm

Un wrap and roll in 2 tblspoons of chopped chives rewrap and chill for another 20 minutes

toast triangles of melba
remove pate' from freezer
slice in rounds serve 3 to a person garnish with watercress and cherry tomatoes

[Lady Fleur]

Sweets will follow... Shortly!

[Singing Bear]

Oooh. Ever since our visit to England, we've been drinking more tea, especially black teas. Our favorite with tea is freshly baked scones smothered with clotted cream and fruit preserves. How'bout a recipe for the clotted cream. I heard there was a way of making my own. I know it's not like the real thing, but it'll have to do. :)

[Lady Fleur]

Yes i have the REAL kinds recipe!!!
Well I am fortunate to know Lady Stefeni Engebritson daughter of Lord Jack Whittington (family holds some history in england)
To order THE BEST teas you will not find here in the states (they hold exclusive licence to quite few) www.tickyboo.com
The real recipe...
Combine 1 cup heavy cream and 1 tbl spoon buttermilk in a sauce pan over medium heat heat to 90 degrees. pour in a glass jar and cover lightly with wax paper sit in a warm place 70 degrees aprox for 12-20 hours until thick
replace wax paper with a lid refridge 6hrs before serving this can be whipped to thicken more and sweetened as you wish.. keeps for 2 weeks






The mock versions...
whip 1 cup of heavy cream
add 1/2cup powdered sugar
1 1/2 tsp white vanilla extract
1 8oz carton sour cream chill in fridge 1 hour or more
or


1/2 cup cool whip and 1/2 cup sour cream mix and chill


[yogurt cheese
3 cups of vanilla or plain yogurt (must be set with no gums,gelatin or starch check label)
line a collendar with cheesecloth
Place collendar in a bowl put yogurt in collendar cover with plastic wrap refrigerate 24 hrs
discard the fluid and add seasonings or fruit preserves as desired makes 1 cup! Store in a tight container

[Singing Bear]

Whoa...real clotted cream? I'll just copy them all.:tban Thank you so very much! :)

[Lady Fleur]

Happy to help!

[Lady Fleur]

Lemon curd-
1 stick of un salted butter
3 eggs
2 lemons
2 limes
1 cup super fine sugar
Double boiler
Boil water in bottom of lower pot (place upper pot on top don't submerge in the lower water, or eggs will fry)

Chop butter place in upper pot allow to liquify
Beat eggs place in butter blend
grate rinds of fruit
juice all of them and pour into pot
add sugar and wisk till it gels/ thickens

Pour into clean ker jars and seal with a wax disk and a lid
Curd will keep for 1 month un opened or 1 week opened!
Great pie filling!