Good Morning.
When I was in the U.K. many years ago, I got to experience what the Brits call High Tea. This is different than the tea served at parties in this country where little sandwiches and sweets are
laid out on trays and platters and placed around a dining table with a cloth and little plates and
napkins for the guests. As I recall, a woman in a nice dress sits at either end of the table with a silver service and pours tea or coffee. The occasion is usually held at two o'clock in the afternoon
so it doesn't interfere with dinner at six or seven, never later. In the U.K. High Tea happens at
four because dinner doesn't happen until eight or nine. A variety of serious desserts are passed
to the guests, a custard tart, an orange chiffon cake, an eclair, a trifle, maybe a pear souffle. Tea is the only beverage available. If you don't drink tea in England, they think you're off your trolley.
I was nervous when I went to High Tea even though my hosts were extremely nice, and both the
husband and wife were present. Men do this thing too, not just women with pearls at the neck.
I was afraid I'd drop the beautiful porcelain cup that was probably Spode or Royal Doulton - I didn't look on the bottom side after I was finished with my tea to check it out. I was afraid I dribble something down my dress or not say the right thing or not sit in my chair correctly
with my legs doing what legs are supposed to do over there.
I got to thinking about how to update High Tea into an event that would make the guests
more relaxed and decided I'd dump the tea and have a punch. I found one that is guaranteed
to relax the participants in a New York minute.
Wine Punch
2 cups granulated sugar
1 small bottle of club soda
1/2 cup brandy
1/2 cup sweet vermouth
2 bottles claret, chilled
2 bottles rose, chilled
1 large bottle cranberry juice, chilled
Put the sugar in a large bowl and add the club soda. Stir to dissolve. Place this mixture in a large punch bowl and add the rest of the ingredients. Add ice cubes or an ice ring just before serving.
I'm having a variety of sweets that can be picked up with a hand not a fork and we begin with Aunt Barbara's Lemon Bread.
1 cup granulated sugar
5 tbsp. butter at room temp
2 eggs
Grated rind of one lemon
1/2 cup whole milk
1/2 tsp. kosher salt
1 1/2 cups all-purpose flour
1 tsp. baking powder
Glaze:
Juice of one lemon
1/2 cup sugar
Combine the butter and sugar with an electric mixer until creamy. Beat in the eggs. Add the milk and mix well. Sift the dry ingredients in a separate bowl, then add them to the butter and beat until smooth. Add the lemon rind. Place in a greased bread pan and bake at 350 degrees for an hour. While the bread is baking, mix up the lemon juice and sugar over low heat, stirring to dissolve. When the bread is done, remove from the oven and spoon the glaze over it while it
is still hot, then cool and slice when ready to serve. I'd slice each slice in half.
Almond Squares
1 cup flour
1/2 cup butter at room temp
1/4 cup light brown sugar
Raspberry jam
1/2 cup butter at room temp
2/3 cup white sugar
2 eggs, beaten well
2/3 cup rice flour
1/2 tsp. almond extract
Dash of kosher salt
1 1/2 cups confectioners' sugar
1 tsp. almond extract
1/4 cup butter at room temp
Milk
Mix the flour, butter, and sugar. Pat this mixture into the bottom of a 9x9 pan. Bake at 350 degrees for ten minutes. Remove from the oven and spread with a thin layer of raspberry jam.
Mix the half cup of butter, white sugar, eggs, rice flour, almond extract, and a pinch of salt in a bowl and spread on top of the jam. Bake at 375 degrees until light brown. Cool completely. Make a frosting of confectioners' sugar, almond extract, butter, and a bit of milk and beat until creamy and smooth. Frost the cake and let sit for awhile, then cut into squares.
Oatmeal Cookies
1 cup butter
2 tbsp. water
2 tbsp. maple syrup
1 cup flour
1 cup granulated sugar
1/2 tsp. baking soda
1 tsp. baking powder
2 1/2 cups oatmeal, not instant
1/2 cup sugar
Melt the butter and water, then add the syrup. Sift the dry ingredients together and add the oatmeal. Combine well. Mix the butter mixture with the dry stuff and chill. Form into one-inch balls and roll in sugar. Place them on an ungreased cookie sheet and flatten slightly. Bake at 350 degrees for 12 to 15 minutes. Remove from the sheet immediately and place on a rack. Cool
and store in a covered container until you need them.
Fruit Cocktail Bars
2 eggs
1 1/2 cups granulated sugar
1 10 oz. can fruit cocktail, undrained
1/2 cup applesauce
2 1/2 cups flour
1 1/2 tsp. baking soda
1/2 tsp. kosher salt
1 tsp. vanilla
1 1/3 cups flaked coconut
1/2 cup finely chopped walnuts
Glaze:
3/4 cup white sugar
1/2 cup butter
1/2 cup Half and Half
1/2 tsp. vanilla
Mix the eggs and sugar in a bowl with an electric mixer. Blend in the flour, baking soda, and salt. Add the fruit cocktail, applesauce, and vanilla. Pour into a greased and floured 10x15 jelly roll pan. Sprinkle the coconut and chopped walnuts on top. Bake at 350 degrees for 25 minutes. To make the glaze, boil the sugar, butter, cream, and vanilla for just two minutes, no longer, and spread over the bars when they come out of the oven. Cool, then cut and serve.
Chocolate Rum Balls
3 1/4 cups crushed vanilla wafers
3/4 cup confectioners sugar plus more for dusting
1/4 cup unsweetened cocoa powder
1 1/2 cups finely chopped walnuts
3 tbsp. corn syrup
1/2 cup light rum
In a bowl, combine the wafers, sugar, cocoa, and nuts. Stir in the corn syrup and rum and mix well. scoop up some mixture with a melon baller, then roll around in your hands to make a little ball. Roll in some confectioners' sugar, then store the balls in airtight containers for several days before serving. Substitute bourbon or brandy for the rum and pecans for the walnuts if you wish. However you make them, the more they sit around the better they get. This reminds me of
a wonderful quote by Robert Farrar Capon, a New York Episcopal priest:
Older women are like aging strudels: the crust may not be so lovely but the filling has come at last into its own.
Best regards,
Elisabeth
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